It’s hot. Summer is hot, proven by my social media feed filled with people posting photos of their car thermometers or screenshots of their weather apps. (do you remember winter….and the ice and snow? yeah, me too.)
It’s that wake up hot,
…go to bed hot, kind of hot.
If you’re like me and you don’t like a big breakfast (and if you can remember to prepare this before bed, which I know I’m asking a lot) this is my new favorite breakfast treat.
I know, there’s a billion recipes for these online. In fact I even saw pre-made “Refrigerator Oats” at target last week.
Some call for cute mason jars or fancy spices and yogurt
But, after experimenting and testing different methods my favorite recipe is this:
in the smallest of my Pyrex Snapware (the little orange one):
1/2 cup gluten free oats
1 Tbls shredded coconut (unsweetened)
a few blueberries
some chopped pecans
1 Tbls maple syrup (agave, or other liquid sweetener will work)
1/3 cup milk of choice (coconut works great!)
Don’t stir, just snap the lid down, refrigerate overnight and in the morning you have a cold refreshing, (gluten free, dairy free) nutritious breakfast!
Of course the options to modify this are pretty endless; I find that the combination of the crunchy (pecans) and the sweet (blueberries) with the texture (coconut) make a great balance.
Enjoy! And stay cool 😎
All images © 2013-2017 Jeannie M. Starks / two daisies life
Well, it has been a month.
One of those, “I hope I don’t have to live through that again” months. Packing, moving, unpacking, planning a party for a graduating son, dealing with crazy ex-landlord. You know, “that” kind of month.
But that is all behind me, and now it is time to think about the summer. And that means great food, right? I had a hankering for a corn dog last night, so I pulled out my mini-loaf pan and whipped up these fast, delicious, oven baked corn dogs. They were just the ticket, with a side of pickle and pepper relish and big glass of lemonade.
Summer has begun.
1/4 cup butter, softened
3 tablespoons sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup Gluten-Free Flour Blend
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
4 Nathan’s Original All Beef Gluten Free Hot Dogs
Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
Pour 1/2 of batter evenly into greased mini loaf pans. *I used my 4-loaf pan and it was just the right amount. Cut about a 1/2” off each end of the hot dogs and nestle one per loaf into the batter. Spread remaining batter to cover the dogs.
Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm; with ketchup, relish, mustard or whatever your heart desires.
I’ve been making this dessert since I was in high school. I imagine the recipe was cut from the inside of the Land O’Lakes butter box, taped to my mom’s recipe book, and then I swiped it when I moved out, and taped it to my well-worn recipe book. do people even use recipe books any more? I remember my grandma’s, in her lovely cursive script, simple delicious recipes that even if you followed her directions they would not yield the same results. there was always something missing. I was told recently that it is the “oil from the chef’s hand” that gives each dish it’s unique taste. and that’s why my grandma’s spaghetti sauce will never taste like grandma’s now that she’s gone.
my mom had her recipe book, given to her by grandma around her wedding day. more hand written recipes that would be handed down. I tried to keep up the tradition, creating my own book after I was married. I would copy recipes that I loved, paste tried and true dishes from magazines into the pages of a spiral bound book that was given to me early in my married life. I still have that book, held together now with a rubberband, bursting with scraps of paper and clippings. but I find myself relying more and more on technology; on my ipad and my laptop for recipes. overloaded bookmarks, Pinterest loaded with recipes and wonderful food blogs.
but, then again, I have to think if one day the internet collapses (hey, it could happen!) I’ll always have that rubberband-bound recipe book filled with delightful meals and treats from years past.
*ps. I make it just as above but substitute a gluten-free flour blend for the AP flour.