A fresh start means fresh ideas and fresh foods.  I’ve been eating healthier with all my meals and breakfast is no exception.  I know most of us buy the instant oatmeal but try making it from scratch next time!  I promise it will taste great and it’s much better for you because it will not have all that sugar.

This is a very good and healthy breakfast which I am trying implement more and more with my all the family but specifically my toddler. Oatmeal is a good source of fiber and is excellent for the heart! There are gazillions of oatmeal variations out there but today I bring you some simple old fashion Banana Nut Oatmeal!

INGREDIENTS:

• 3 c fat-free milk
• 3 TBLS firmly packed brown sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 c Quaker Oats (quick or old fashioned, uncooked)
• 2 medium-size ripe bananas, mashed (about 1c)
• Pecan pieces (optional)
• Dash of Honey:) (optional)

DIRECTIONS:

In saucepan, bring milk, brown sugar, and spices to a gentle boil; stir in your oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans and a dash of honey.

NOTE: The bananas, honey and pecans can be completely optional!! If you just want plain but tasty oatmeal, the cinnamon and nutmeg are quite wonderful.

ENJOY:)

How would you make your oatmeal? Nutrition is so important but don’t forget to get moving!!

Disclosure: I am an official Walmart Mom. Follow me and my fellow Walmart Moms as we share our ideas and tips for a healthier you! Walmart has provided me with compensation and gift card in return for my time & efforts to create this post. My participation in this program is voluntary and my opinions are my own, always have been, always will be.

I enjoy making different kinds of quick breads. The flavors you see most often are pumpkin and banana. But have you tried chocolate bread? It’s so good – moist and a great combination of chocolate and cinnamon. The other thing I really like about this recipe is that it makes 2 loaves. One for you, and another one for…you! You should try to share, but it will be tough!

It’s a recipe that Starbucks gave out a couple of years ago to go with one of their coffee flavors. They even sold this bread in their stores. I think mine turned out just as fabulous and yours will too!

Chocolate Cinnamon Bread
(from the kitchen of Marcus Samuelsson)

CHOCOLATE BATTER

• 3 sticks unsalted butter, at room temperature
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 2 cups all-purpose flour
• 1-1/4 cups Dutch-processed cocoa
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup water
• 1 teaspoon vanilla extract

COCOA-SPICE SUGAR CRUST

• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon Dutch-processed cocoa powder
• Pinch ground ginger
• Pinch ground cloves
• 1/4 cup decorating or sparkle sugar

1. Preheat the oven to 350 degrees F. Grease 2 9x5x3 in. loaf pans and line the bottom of the pans with parchment paper.

2. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

3. Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

4. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

That’s all – LOL! I know it’s a lot to follow, but it’s SO GOOD!! I hope you get to try it soon.

Lisa

About the Author:

Lisa from Stop and Smell the Chocolates is a married mom of one amusing son and she loves chocolate! Take a little chocolate break during your stressful day – stop by her blog and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. Lisa looks forward to meeting you and sharing some chocolate!

If you would like to submit a guest post for consideration, fill out the guest writer form!

Just bringing you easy and affordable recipes these days huh!  To make these Apple Turnovers from scratch would be divine but since many of us don’t have the time, I found a shortcut from the coolest cookbook ever, 101 Things to Do with Canned Biscuits!  These only take a few minutes to prepare and about the same amount of time to cook.

I love cookbooks like this and if you’re into this stuff, check out the whole line of 101 things cookbooks for fun and easy recipes.

INGREDIENTS

• 1 can (16.3oz) biscuits
• 1 can apple pie filling
• 1 tablespoon cinnamon
• 4 tablespoons sugar

DIRECTIONS

Preheat oven to 400′.  Flatten each biscuit into a 6″ round.  Place 2 heaping tablespoons of pie filling on each biscuit.  Moisten edges of dough with water.  Fold over and press edges firmly with a fork to seal.  Place on a lightly greased baking sheet.

Mix cinnamon and sugar and then sprinkly over top of biscuits.  USE IT ALL.  It might seem like a lot but it’s really not.  Bake for 15-20 minutes or until golden brown.  YUMMY!

This is my grandmother’s recipe and I am proud to share it with you.  I make this all the time and you can actually do variations of this with pineapple, strawberry, etc.  It’s super good and is a cross between a cake and brownie.  Enjoy!

INGREDIENTS:

Cake Ingredients

• 1 stick butter
• 1/2 c. shortening
• 1 c. water
• 4 TBLS cocoa
• 2 c. sugar
• 2 c. flour
• 1/2 c. buttermilk
• 2 eggs
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 tsp. vanilla

Icing Ingredients

• 1 stick butter
• 4 TBLS cocoa
• 6 TBLS milk
• 1 box confectioners sugar

DIRECTIONS:

Melt butter, shortening, water, and cocoa. Bring to a boil. Mix sugar & flour in bowl. Add the first mixture you boiled to dry ingredients. Then add buttermilk, eggs, soda, cinnamon, vanilla. Mix well and pour into a greased & floured 17×11 sheet pan. Bake for 22-25 minutes in a 350′ oven.

Icing–During the last 5 minutes of baking, melt butter, cocoa, and milk. Bring to a boil. Add confectioners sugar making sure to get rid of all the lumps. Pour over hot cake……hmmmmmm, good! You can founder on this stuff!  Top with whip cream or not…either way, it’s delicious.

HINT: If you don’t have buttermilk, you can add vinegar to your milk and let sit for a little bit to sour it.

This oatmeal cake is the best ever and this is coming from someone who not a big fan of oatmeal.  Not only that, it is very popular among the men.  This was something that I cooked for the cowboys and they would tell my husband how much they enjoyed the dessert.  I personally think it borders the food porn side…..yeah, it’s that good!

INGREDIENTS:

For the Cake:

• 1 1/4 c Boiling Water
• 1 c Quick Oats
• 1 stick butter
• 1 c brown sugar
• 1 c white sugar
• 2 eggs
• 1 1/3 c flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. nutmeg

For the Icing:

• 1/2 stick butter
• 1 c brown sugar
• 1/4 c evaporated milk
• powered sugar

DIRECTIONS:

Mix water, oats, and butter & let stand for 15 minutes.  Add remaining ingredients together in a bowl.  Add oatmeal mixture to the bowl and mix well.  Bake in an 8 x 11 casserole dish at 350′ for 30 minutes.

ICING DIRECTIONS:

Melt ingredients together in saucepan and cool.  Add powered sugar until thick enough to pour over cake.  Pour over HOT cake!  I usually take a toothpick and poke holes throughout the cake so that the icing sinks in…YUMMY!

OH.MY.GOSH…..this is SOOOOOO good!!!  Enjoy:)