Get Off The Couch and Cook

Get Off The Couch and Cook -

Petite Blueberry Oatmeal Scones


Wow!  Can you believe it’s Secret Recipe Club time again?  I have no idea where time is going but it’s suddenly Spring and Easter is just around the corner.

This month, I was assigned Mangia!, the blog that the beautiful Chelsy calls home.  Even though our cooking styles are different in many ways, she also believes that cooking=love.  Because her younger sister has Celiac’s, Chelsy herself cooks mostly gluten-free which is a huge testament, I think, to her love for her family.

Since yesterday was the first day of Spring, I made my big celebratory dinner last night (as opposed to on Easter).  I found a sodium-nitrate free ham at Whole Foods and not just a little ham nugget!  I brought home a 12lb bone-in picnic ham.  Growing up, ham was always a favorite dinner of mine, so when I went away to college, Mom would always make a ham dinner for me when I’d come home to visit.  When I discovered that sodium-nitrite was a migraine trigger for me, it made me REALLY sad because that meant no more ham.

I also knew I wanted to make something to go with my Spring meal that incorporated blueberries and I knew Chelsy would have something for me on her blog.  I was right!  These Petite Blueberry Oatmeal Scones were a perfect accompaniment.


The main different between mine and hers was the fact that I used all-purpose flour instead of almond flour.  I had to use a little water to get the dough to stick together as well but that’s probably the result of the flour switch.  Mine also did not turn out a nice looking but I think I’ve proved time and time again that I’m good at ugly but delicious.  🙂

Since there are leftovers of these scones and since I have A LOT of ham leftover, I want to toast these and smear them with a bit a butter and honey before sandwiching some ham inside for breakfast.


5.0 from 1 reviews
Petite Blueberry Oatmeal Scones
Prep time: 
Cook time: 
Total time: 
Makes: 8 scones
  • 2 c all-purpose flour
  • 1 c rolled oats
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 2 large eggs
  • 2 Tbsp honey
  • 1 c fresh blueberries (I used frozen that had been thawed)
  1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, oats, salt, baking soda, and cinnamon.
  3. In a separate mixing bowl, whisk together the eggs and honey.
  4. Stir the wet ingredients into the dry ingredients.
  5. Fold in the blueberries.
  6. Using your hands, pat the dough into a large round ball. If it's too crumbly, stir in water, 1 Tbsp at a time until it comes together.
  7. Place the dough on the prepared baking sheet, place a piece of parchment paper over the dough, flatten the dough by pressing down on top of the dough with your hands. You want the dough to be about 1½ inches thick.
  8. Use a pizza cutter or a large sharp knife to cut the dough into 8 triangle shaped pieces.
  9. Bake for 17-20 minutes or until the edges are golden brown.
Adapted slightly from Mangia!


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Strawberry Jam Cinnamon Muffins


Happy Secret Recipe Day!

For January, I was assigned Jamie’s blog, Our Eating Habits, which made me happy because her blog seems to have a little of everything so it was really just trying to figure out what type of thing I wanted to make and then choosing from there.  Because she has so many baked goods, I decided I need to go that route for a change around here so ultimately ended up choosing her Raspberry Jam Cinnamon Muffins.

I made a good choice!

I didn’t have raspberry jam, though, so used strawberry which paired really well with the cinnamon in the batter.  The jam I used was a little thin, though, so when these baked, I had a lot of baked-on jam-juice on top of the muffin tin.  That just meant I had to loosen the muffins with a knife first.


I can definitely see making these with different kinds of filling as the batter seems to be pretty versatile.  I have apricot and blueberry unopened in the pantry so there are 2 more choices right off the bat!

Oh!  And she covered my blog last year as part of the Secret Recipe Club!  🙂  (even though she got my name wrong LOL)   I will certainly be visiting her blog and making more of her recipes  because there are SO MANY good things there!


Strawberry Jam Cinnamon Muffins
Prep time: 
Cook time: 
Total time: 
Makes: 12 muffins
  • ⅔ c buttermilk
  • 1 egg
  • ½ c granulated sugar
  • ¼ c butter, melted
  • 1½ c all-purpose flour
  • 2½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup strawberry jam (or jam of your choice)
  • 1 Tbsp granulated sugar
  • ¼ tsp cinnamon
  1. Preheat the oven to 400º. Spray a 12-muffin tin with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the buttermilk, egg, melted butter and ½ cup sugar until well combined. Set aside.
  3. In a medium bowl, stir together the flour, baking powder, 1 tsp cinnamon and salt.
  4. Pour the flour mixture into the buttermilk mixture and stir gently just until combined. The batter will be thick and lumpy.
  5. Divide ⅔ of the batter between the 12 muffin cups, putting about 1 Tbsp of batter into each.
  6. Scoop 2 tsp of jam into the center of each muffin cup. If your jam is thinner, you may want to reduce it to 1 - 1½ tsp.
  7. Divide the remaining ⅓ of the batter equally on top of the jam. Use your fingers to gently spread the batter over the jam, making sure as much jam as possible is covered.
  8. In a small bowl, mix together the 1 Tbsp sugar and ¼ tsp cinnamon. Sprinkle evenly over the top of the muffins.
  9. Bake for 15-20 minutes until toothpick inserted in center comes out clean.
  10. Let muffins rest for 5 minutes in the muffin tin then use a butter knife to loosen the sides of the muffin cups. Invert the tin over a baking rack to release the muffins.
  11. Let cool for a few minutes before eating warm.
  12. If eating these later, let them cool completely before storing in an air tight container.
Adapted very slightly from Our Eating Habits


Lazy kittens enjoying some sunlight 🙂


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Banana Blondies

banana-blondies-titleIf you love bananas and all banana related food, these bars are for you!  There is no mistaking the main ingredient in this deliciously moist baked treat.


Happy Secret Recipe reveal day!

This month, I was assigned the Sara’s delectable blog Cook with Sara.  She is definitely more of a baker than I am but she also had so many delicious recipes that would have been great for dinner time as well.  She even had a huge pork section which just made my bacon-weaved heart happy.

I seriously considered making her Honey-Garlic Pork Chops, Sesame Pork Tenderloin, or a version of her Sweet ‘n’ Sour Polish Sausage but I’ve been in the mood to bake so I had to go through her many, many delicious baked good recipes.

The winner?  Banana Blondies!


I really, really had a hard time deciding so I gave myself the extra challenge of choosing something that used ingredients that I already had on hand.  I ultimately whittled it down to this one and Strawberry Banana Bread.  I literally flipped a coin to narrow it down from there.

I definite won!

Now, I will fully admit that I added extra banana to mine.  After thawing and mashing my bananas, I had a scant full cup.  I decided to just add them all in which, of course, added a lot of time to the baking time but it was worth it.

SO worth it.


Mr. O is not a fan of things overly banana so I got to enjoy most of these all by myself.  I was nice, though, and brought one to work for Ms. B who sits in the cube directly across from me because her love of banana surpasses even mine.

But I only brought her one. 😉

5.0 from 1 reviews
Banana Blondies
Prep time: 
Cook time: 
Total time: 
Makes: 9 - 12 bars
  • 4 Tbsp butter, melted
  • 1 c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ - 1 c mashed bananas, about 2-3
  • ⅛ tsp salt
  • ½ c all-purpose flour
  • ½ c white-wheat flour
  • Optional: ½ c chopped pecans
  1. Preheat oven to 350º. Spray an 8" baking pan with cooking spray and set aside.
  2. In a large bowl, mix together the brown sugar and melted butter until well combined. Stir in the egg and vanilla and stir until smooth the stir in the mashed bananas. Fold in the salt and flours until just combined. If using the nuts, fold them in now as well. Batter should still be lumpy.
  3. Pour the batter in the baking pan and spread to the corners until it is even. Bake for 20-25 minutes (30-35 minutes if using more banana) or until golden brown around the edges and a toothpick inserted in the center comes out clean.
  4. Cool completely on a wire rack. Store leftovers in the refrigerator.
Adapted slightly from Cook with Sara


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Patatas Alioli aka Aioli Potatoes


Potatoes are roasted for a slight twist on this Spanish side dish or tapas where cooled potatoes, which are traditionally boiled, are tossed with homemade aioli.


Happy Secret Recipe Day!

This month I was assigned Manu’s Menu which made me excited.  I already had a ton of her recipes in my Recipes to Try notebook and that was before I even knew she was part of the SRC, too!

Manu, short for Manuela, is an Italian-born Sicilian living in Australia with her Indian husband with their Aussie-born daughters so they are truly, in her words, a multi-cultural family.  This and the fact that she has traveled all over the world is as apparent in her food as her love of cooking so I enjoy reading through her blog.


I ultimately decided to make her Patatas Alioli or aioli potatoes for my Secret Recipe choice which includes her homemade aioli.  So it’s kind of 2 recipes in 1!

The potatoes are traditionally boiled but since Mr. O isn’t a fan of the texture of boiled potatoes once they have cooled, I opted to roast them instead.  I really enjoyed the Spanish version of aioli which uses the whole egg instead of just the yolk so it was a little fluffier, a little lighter.

I didn’t let the potatoes cool completely, though, so the aioli didn’t stick as well as it should have but they were still just as tasty!  Especially once they cooled. 🙂



5.0 from 1 reviews
Patatas Alioli aka Aioli Potatoes
Prep time: 
Cook time: 
Total time: 
Makes: 4-6 servings
  • 2 lb russet potatoes, cut into 1" pieces
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground black pepper, to taste
For the aioli
  • 1 egg
  • 2 tsp jarred minced garlic (or 1-2 whole cloves fresh garlic, sliced)
  • 1 c olive oil, divided
  • 1 Tbsp lemon juice
  • 2-3 pinches kosher salt
  1. Preheat the oven to 425º. Line a large rimmed baking sheet with parchment or aluminum foil.
  2. Place the potatoes in a large bowl and toss with 1 Tbsp olive oil, a huge pinch of salt and a few grinds of pepper. Spread on the prepared pan and roast for 45-50 minutes.
  3. Meanwhile, add the egg, garlic, 2 Tbsp of the olive oil and a pinch of salt in a blender. Blend until smooth. While the blender is still running, drizzle in the rest of the oil slowly. (I put mine in an empty squeeze bottle to control the drizzle.) Keep blending until all of the oil is incorporated then drizzle in the lemon juice. Taste and add more salt as needed.
  4. Scrape into a bowl with a lid and refrigerate until needed.
  5. Once the potatoes are golden brown and are cooked all the way through, remove them from the oven and let set for about 10-15 minutes until cool.
  6. Toss the potatoes with the aioli and serve.
Adapted slightly from Manu's Menu


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Chocolate Chip Bread #Choctoberfest

chocolate-chip-bread-titleA fluffy vanilla bread with chocolate chips… it’s like a cookie and cake in one!

I don’t think I’ve ever had so many baked goods in my place at once with the exception of the holidays.  But #Choctoberfest from The PinterTest Kitchen and Imperial Sugar as certainly made it feel like a holiday.  And I’m more than okay with that!

Winners are being chosen on Monday morning so make sure you click here to enter the giveaway!  There are lots of good prizes from multiple sponsors.

Here’s a reminder of the prizes:


Just like with the Mexican Chocolate Bread, I used the sugar that Imperial Sugar sent me but this is still my post with my recipe.  It was fun being part of an event with a sponsor like that; it was definitely a first for me and I enjoyed the excitement from the rest of the bloggers.

Be sure to check out the recipes others posted today after the recipe for this delicious dessert quick bread!


Chocolate Chip Bread
  • 1½ c bread flour
  • ¾ c white wheat flour (or all-purpose flour)
  • 1¼ tsp baking powder
  • ½ tsp salt
  • ½ c chocolate chips
  • ¼ c sour cream
  • ¼ c canola oil
  • ¾ c sugar (I used Imperial Sugar)
  • 2 eggs
  • 1½ tsp vanilla
  • ¾ c milk
  1. Preheat oven to 350º. Spray 9" x 5" loaf pan with cooking spray. Line with parchment, leaving an overhang on 2 sides. Coat paper with spray; set aside.
  2. In a large bowl, whisk together the flours, baking powder and salt. Stir in the chocolate chips.
  3. In another bowl, whisk together the sour cream and oil. Whisk in the sugar followed by the eggs then the vanilla and milk.
  4. Pour the wet ingredients into the dry and fold until just mixed. Do not over mix!
  5. Pour batter into the prepared pan and bake 45-55 minutes or until toothpick inserted into center comes out clean. Let cool for 1 hour. Remove from the pan using the paper. Set on a rack and cool completely before cutting.

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Chocolaty Peanut Granola Bars #Choctoberfest

chocolaty-chocolate-peanut-granola-bars-titleChocolaty and chewy without being overly sweet… it’s hard to decide if these are junk food or a decadent healthy snack!


Granola bars are something I’ve toyed with making for a while now so when the #Chocotober event came along, I figured this would be the perfect time to give them a try!

The peanuts and peanut butter give a nice dose of protein while the oats are a good source of fiber so these bars are actually quite filling and make for a good energizing snack.


Because we are dark chocolate junkies, I used dark chocolate chips but please feel free to use semi sweet or milk chocolate if that is your preference.  That would certainly make these sweeter as well.

The next time I make them… and I will… I want to use a semi-sweet chocolate because these are little too dry for me but Mr. O seems to really like them with the dark chocolate.

Don’t forget to sign up for #Choctoberfest giveaway!


Like my fancy schmancy drizzling?  No matter how much I practiced, I could get a single one to have a uniform, pretty pattern but at least they still tasted good.  Again, you could use another type of chocolate for the drizzle but I had some white on hand and figured the contrast would look better for the pics.

You can also see my unsteady hand more clearly.  🙂

Chocolaty Peanut Granola Bars
Prep time: 
Cook time: 
Total time: 
Makes: 16 bars
  • 3 c old fashioned oats
  • 1¼ c unsalted dry roasted peanuts
  • 1¼ c sweetened coconut flakes
  • 1 c honey
  • 6 Tbsp (1/4 c + 2 Tbsp) peanut butter
  • ¼ c canola oil
  • ½ c chocolate chips
  • ½ c white chocolate chips
  1. Preheat oven to 325º. Spray 9x13 pan with cooking spray and set aside.
  2. Line large rimmed baking sheet with foil. Add oats, peanuts and coconut. Mix to combine. Bake 15 minutes, stirring once about halfway though, until golden brown. Remove from the oven and pour in a large bowl. Set aside.
  3. Meanwhile, in a small saucepan, combine the honey, peanut butter and oil. Cook over medium heat, stirring often, until it begins to boil. Simmer, stirring constantly, 1 min. Pour in the chocolate - but do not stir - and remove the pan from the heat. Let sit 1 min and stir to blend in the chocolate well.
  4. Pour over the oat mix and stir to combine well. Spoon into the prepared 9x13 pan. Spray one side of a large piece of foil with cooking spray (I reused the one from toasting the oats) and place coated-side down over the mix. Press firmly with a potholder into an even thickness.
  5. Remove the foil and bake 10 minutes.
  6. Let cool completely for at least an hour before cutting into 16 bars.
  7. Melt the white chocolate in a small sauce pan over the lowest heat setting possible, stirring constantly until almost no lumps remain, about 1 min. Remove from the heat and stir until smooth. Drizzle over the bars and let cool.

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