Lovin' From the Oven

Day 2: Almond Oat Chocolate Chip Cookies

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I just finished my first flight on the job and I absolutely LOVED it! Being in the air for 11 hours definitely takes its toll on you, though. I guess it’s just something you get used to. My schedule’s been off ever since I got home, eating my lunch for breakfast and popcorn for dinner. I wouldn’t mind eating cookies for every meal…

Can you believe that on my first trip I forgot my wallet? I was freaking out because I was in another state without any money or my license. Thank goodness for the amazing crew because they made sure I was well taken care of!

Day 2 of my 12 days of cookies: A spruced up chocolate chip cookie with some additional health benefits from all that almond meal. These cookies were a little cakey, but they sure do beat eating almond butter from the jar. This was the first time I ever bought almond butter and will most likely be my only. It’s got nothin’ on peanut butter! The fastest way to use up something you’re not fond of is by throwing lots of it into baking. The result? Something I would actually eat. Recipe adapted from Chocolate and Carrots.

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Day 2: Almond Oat Chocolate Chip Cookies

Ingredients

  • 3/4 cup AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup ground almond meal (I got mine from Trader Joe's)
  • 3/4 cups old-fashioned oatmeal
  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup almond butter
  • 8 ounces dark chocolate bar, roughly chopped (I used TJ’s Pound Plus Bittersweet chocolate)

Directions

  1. Preheat the oven to 350°F.
  2. Beat the butter and sugar together. Mix in the vanilla, eggs, and almond butter.
  3. Stir in the dry ingredients: flour, baking powder, baking soda, and salt. Gradually stir in the almond meal and oats until just combined. Fold in the chocolate.
  4. Scoop by the tablespoons onto your baking sheet and bake for 10 minutes.
https://lovintheoven.com/day-2-almond-oat-chocolate-chip-cookies/

Peanut Butter Blondies with Chocolate Covered Sunflower Seeds

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We survived through the first food coma of the year and are quickly rolling around to the next (and my favorite!!). Christmas is especially my favorite holiday because that means I get to bake non-stop without looking like a crazy person. I’ll just look like I’m caught up in the holiday cheer!

What’s even better is that my friends over at Oh Nuts are on top of the upcoming season and sent me some goods to get my baking started. I love that you can choose your specific color of chocolate covered sunflower seeds or go for an assortment, like I chose to. Next time, I’ll go for the holiday assortment to really kick my Christmas baking up a notch. Not only do they taste good, they make desserts look extravagant!

As for these bars, I had to bake them twice in a week since my DB devoured the first batch. I left a good chunk of the pan at home for pictures and asked my DB if he wanted me to leave any to eat. He replied, “Nope! I don’t want any. I won’t eat anything.” When I came home from work, they were all gone and I was picture-less. The first thought that came through my mind was, “My blog! I have to blog about everything I make! How am I going to blog about these?!” So there I was, making them again, two nights in a row. Ohhhh the life of a food blogger.

It’s okay, though…. the both times that I made these bars, they disappeared within 24 hours. That’s gotta mean something, right? Recipe from Lindsey Yeo.

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Peanut Butter Blondies with Chocolate Covered Sunflower Seeds

Ingredients

  • ¼ cup unsalted butter, melted
  • 1 cup brown sugar
  • ½ cup peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup toppings (I used semisweet chocolate chips and chocolate covered sunflower seeds from OhNuts!)

Directions

  1. Preheat oven to 325 degrees. Line an 8″ square pan with foil.
  2. In a mixing bowl, mix the butter, sugar, and peanut butter. Stir in the eggs and vanilla. Gradually incorporate the flour, salt, baking powder, and baking soda.
  3. Spread batter in the pan and sprinkle toppings evenly over the top and press down a bit. Bake for 20 to 25 minutes.
https://lovintheoven.com/peanut-butter-blondies-with-chocolate-covered-sunflower-seeds/

Pumpkin Coffee Cake

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Happy Turkey Day, lovelies! I hope everyone is spending it with the people that they love the most. I’m thankful for each and every one of you, keeping my blog going even though I’ve been so distant this month. Thanks for the continuous support through my training! This is my first Thanksgiving being away from home so I’m spending it cooking and cleaning. Since I’ve been MIA the past couple of weeks, I had four loads of laundry to do. Eight dollars in quarters. Eeeep!

I made blueberry pancakes for breakfast and will be cooking turkey stuffed with apples and cranberries, mashed potatoes with gravy, stuffing, cornbread, and green beans for tonight. Cooking is truly a labor of love (my DB’s lucky I love him so much. Hah). Thank goodness I have Rihanna’s new CD “Talk That Talk” to keep me company in the kitchen. I’ve been waiting for this CD to come out for weeks.

For dessert, pumpkin is a must! Unfortunately my DB is not a fan of pumpkin, so I did all my pumpkin baking earlier and gave them out at coworkers/law school kids. Instead of making the usual pumpkin pie tonight, try out this cake! I baked it in a 9×13 pan instead of the two 8″ round pans, as recommended in the recipe from allrecipes. They’re fudgy, dense, and came out more like bars instead of cake. Have a delicious dinner tonight!

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Pumpkin Coffee Cake

Ingredients

    TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/2 cup chopped pecans
    • CAKE:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 325 degrees.
  2. First make the topping. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans and set aside.
  3. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine the dry ingredients and add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into a 9x13 pan. Sprinkle with topping.
  4. Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.
https://lovintheoven.com/pumpkin-coffee-cake/

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