In the fall while staying in San Francisco I had the best Oatmeal Brulee for breakfast at the Park 55 hotel. I have attempted to recreate it at home trying many different combinations. All attempts were tasty but this final version is my favorite! This is not your everyday oatmeal my friends — oh no–it’s …
These cookies are something I have been making for years. It was inspired by a Cooking Light recipe that I have adapted, using less sugar and substituting healthier ingredients. Each cookie is filled with goodness like cholesterol lowering oats, whole wheat pastry flour, dried cranberries, baby food prunes, coconut butter and just the right amount …
This turns out very moist but it is firm enough that it stays together. The texture is a cross between hot oatmeal and a coffeecake – well after all – it is baked oatmeal. The nuts on top add tons of flavor and crunch. Eat it at room temperature or heat it up. It can …
Natural peanut butter and brown rice syrup are gently warmed up to become the magic glue to hold the brown rice crisps cereal together. Brilliant! I opted to drizzle a little melted chocolate over the top to keep the calories down but still be able to enjoy a touch of chocolate and peanut butter together. …
What was once considered a simple peasant food, polenta which is made from ground cornmeal, has gained popularity as a gourmet food. You have probably seen it on menus of many upscale restaurants. The traditional cooking method requires slow cooking cornmeal and water on the stove top while constantly stirring. Stir- ins like butter or a little …
