Homemade Meringues

When life gives you strawberries, you make Meringues! At least that's what I did this past weekend when my family and I went on our annual strawberry picking tradition. These simple cookies remind me of toasted marshmallows on the fire, and taste amazing with some freshly picked strawberries and softly whipped cream. I imagine they'd be even better drizzled with caramel and dipped in chocolate.. but that's another recipe.
So here we go, meringues!

Ingredients:

• 3 large egg whites
• 1/4 tsp. cream of tartar
• 3/4 cup icing sugar
• 1 tsp. pure vanilla extract

Method:
1.) Preheat oven to 200 degrees F. with the rack in the centre of the oven. Line a cookie sheet with parchment paper and set aside.
2.) In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
3.) Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets.
4.) Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Makes about 10 - 2 1/2 inch (6 cm) meringues

I found this recipe at http://joyofbaking.com!

Funnel Cake!

Not a really healthy recipe, but one of those that you can tweak enough to incorporate some healthy and nutritious ingredients, and remember not to over-indulge in! Fair food is great, and what's more great than being able to make it at home, at a fraction of the cost! Enjoy with vanilla ice cream and strawberry topping!
I must say that when I first attempted this recipe, I accidentally omitted the sugar in the batter, and they turned out wonderful! Perfect for those who don't like their dessert too sweet!

Fair Funnel Cake Recipe

Ingredients:

• 1 egg
• 1 cup milk
• 2 tsp. sugar
• 1 1/4 cup flour
  
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon or nutmeg (optional)
  

Warm Strawberry Topping:

• 2 cups washed, sliced, fresh strawberries
• 1/2 cup sugar
• 1 cup water
• 1 tablespoon cornstarch
• a few drops of lemon juice
  

Method:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Strawberry Topping Recipe:

1. In a medium pot, combine water and sugar, on low heat. Stir until dissolved. Add sliced strawberries and cook on low heat, until strawberries begin to soften and the red colour begins to seep into the liquid. Mix cornstarch with a bit of cold water (in a separate bowl) add gradually to cooking strawberries, until desired thickness. Remove from heat and serve immediately on hot funnel cakes!

I thought that since I have a picture of biscotti as my banner, I should post up a recipe! Here are two of my favourite biscotti recipes of all time!

Lemon Biscotti
Ingredients:

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons milk
• zest of one lemon

Method:
Preheat oven to 300 F. With a hand-held mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in the lemon zest and juice. Stir in half of the flour mixture. Stir in the milk, and the rest of the flour. Combine well.

Form the dough into logs. Place them on to cookie sheets with parchment paper. Bake for 35 minutes. Let them cool for 10 minutes, and reduce the heat to 275 F. Cut the log into slices, and lay each cookie on the side and bake for 10 more minutes.


Chocolate Chip Biscotti
Ingredients:

• 3 tablespoons olive oil
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 cup all purpose flour
• 1/2 cup semi sweet chocolate chips
• 1/8 teaspoon salt
• 1/2 cup chopped walnuts or almonds (optional)
  

Method:
Preheat the oven to 300 F. In a bowl, mix together the oil and sugar. Whisk in the egg and vanilla. Add the flour, salt and baking powder. Stir thoroughly, and fold in chocolate chips, and nuts (if using).

Form the dough into logs. Place them on to cookie sheets with parchment paper. Bake for 35 minutes. Let them cool for 10 minutes, and reduce the heat to 275 F. Cut the log into slices, and lay each cookie on the side and bake for 10 more minutes.

For an extra special biscotti, dip or drizzle each cookie with melted white or dark chocolate after completely cooled.

How about some homemade doughnuts?

Chef Michael Smith has done it yet again! The old-fashioned cinnamon-sugar doughnut, homemade!

Ingredients:

• 4 cups all purpose flour
• 4 teaspoons baking powder
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/2 stick unsalted butter, melted
• 3/4 cup buttermilk
• 3 eggs
• 1/2 cup sugar
• 1/4 cup ground cinnamon
  

Method:
In a large bowl combine the flour, baking powder, sugar, salt and nutmeg. In a separate bowl, whisk together the butter, buttermilk and eggs. Pour the dry ingredients into the wet ingredients. Stir well until a dough is formed.

On a floured surface roll the dough until it's about 1” thick. Cut out doughnuts using a 3” round cutter and then cut out the centers with a half inch round cutter.

Drop the doughnuts into the hot oil and fry until they are golden and float to the top. Flip and fry on both sides. Drain on paper towels.

Whisk together the sugar and cinnamon and toss the hot doughnuts in the mixture.

Apple Cinnamon Pancakes

Exams are over, which means summer is here and that means a whole lot of baking and experimentation!!

I was recently told about this pancake recipe by a family friend. I remember when my mom used to make these for me. In Polish, they are called "nalesniki". It's one of those recipes that can add some spice and variety to everyday breakfast ideas (not to mention dessert, these would go great with some vanilla ice cream!!). They also add a bit of nutritional value too! Feel free to add extra ingredients here and there for a personalized pancake batter!





Apple Cinnamon Pancakes


Ingredients:

• 1 cup all purpose flour
• 3/4 cup ground oats (grind in a food processor)
• 4 tsp baking powder
• 1/2 tsp salt
• 4 tbsp brown sugar
• 2 eggs, lightly beaten
• 2 cups milk
• 4 tbsp unsalted butter, melted
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tsp pure vanilla extract
• 4 large apples, peeled and diced
• 1/2 cup icing sugar (optional)
  

Method:
In a large bowl mix together the flour, ground oats, baking powder, salt, cinnamon and nutmeg. In another bowl whisk together the eggs, brown sugar, butter and vanilla. Combine both ingredients and mix in the milk. Stir in the diced apple chunks, until batter is uniform.

On a medium-heat lightly greased pan, pour about 1/2 cup of the batter for each pancake. When the batter begins to bubble on the top and the edges are just firming up, flip the cake over. Serve the pancakes hot, sifted with icing sugar, whipped cream and fresh berries.

Carrot Oatmeal Muffins

I thought I'd share this great recipe, loaded with flavour, nutrients and energy. Great as a breakfast or a healthy snack!


Carrot Oatmeal Muffins
Yield: 12

Start the day off right with these muffins loaded with oatmeal, whole wheat flour, carrot and low in fat - all the stuff that’s good for you and they taste amazing!
Ingredients:

Carrot Oatmeal Muffins

• 1 3/4 cup whole wheat flour, sifted (425 ml)
• 1 cup all-purpose flour, sifted (250 ml)
• 1 tsp pumpkin pie spice (5 ml)
• 2 1/2 tsp baking soda (12 ml)
• 1 tsp salt (5 ml)
• 1 cup old fashioned rolled oats (250 ml)
• 2/3 cup brown sugar (150 ml)
• 1/4 cup dried apricots, chopped (60 ml)
• 1 cup grated carrots (250 ml)
• 1 egg, beaten
• 1/2 cup peach nectar (125 ml)
• 3/4 cup buttermilk (175 ml)
• 1 cup apple juice (250 ml)
• 2 tsp vanilla (10 ml)
• 2 tbsp grapeseed oil (30 ml)
• Apple butter, for serving (optional)

Directions
Preheat oven to 350 degrees F.
Prepare a medium muffin tin by lining with muffin papper or brushing/spraying with oil.
Sift together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and salt into a medium bowl. Add the brown sugar, apricots and carrots. Stir to combine.
Add the egg, peach nectar, buttermilk, apple juice, vanilla and oil to a medium bowl. Whisk until combined. Pour the liquid into the flour mixture ingredients. Stir with a wooden spoon until just combined. Some of the flour may still remain visible. Do not over mix or the muffins will be tough.
Spoon batter evenly into prepared muffin tins. Put in the middle rack of oven. Bake until golden, about 25 minutes. Makes 12 medium sized muffins.

Chef Michael Smith's Peanut Butter Cups

Click the photo for the link to the original recipe.

These homemade peanut butter cups are amazing! I recently watched an episode of Chef at Home, and immediately began to make these as soon as I realised I had all of the ingredients. They're unbelievably easy to make, and really satisfy your peanut butter and chocolate craving. I would like to try substituting peanut butter for almond butter in this recipe!

Anyways, here's the recipe.

Homemade Peanut Butter Cups

Ingredients:

• 8 ounces of 70% bittersweet chocolate, cut into small pieces


• 1/2 cup peanut butter


• 1/2 cup cream cheese


• 1 tbsp confectioners sugar


• 1 tbsp vanilla


• 4 x paper or foil muffin cup liners

Method:

1. Melt chocolate in a bowl set over a small pot of simmering water.
2. Using a pastry brush or new paintbrush paint chocolate onto the inside of the muffin cups.
3. Place them in a muffin tin for easier handling.
4. Paint a thick layer and then refrigerate until it has set hard.
5. Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.
6. Spoon or pipe into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.
7. Put back in fridge until the tops have set.
8. Peel liners off before serving.

Note: You don't need to puree the peanut butter and cream cheese, I simply mashed them together with a spoon. You can also use an electric mixer. I also changed the recipe so that the sugar is actually confectioner's sugar as opposed to granulated. It gives the texture a less gritty feeling, and sets the mixture up nicely.

Lemon Loaf

I have been thinking about baking a lemon loaf for a while now, but I haven't found a recipe I was happy with, or had the time to bake! I found this recipe today, and it looks amazing! I haven't decided if I want to frost the loaf completley, or pour a syrup glaze over it.

Anyway, here is the recipe for the lemon loaf with frosting from : http://www.taste.com.au/

Lemon Loaf

Ingredients (serves 8)

• 125g butter, softened
• 1 cup caster sugar
• 1 lemon, rind finely grated
• 2 eggs, separated
• 1 cup Greek-style yoghurt
• 1/4 cup milk
• 2 cups self-raising flour, sifted
• 1/2 cup almond meal (ground almonds)
  

Lemon icing

• 2 cups pure icing sugar, sifted
• 1 lemon, rind finely grated, juiced
• 2 teaspoons butter, melted

Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Using electric beaters, cream butter, sugar and lemon rind on high speed until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Combine yoghurt and milk in a jug. Fold flour, almond meal and yoghurt mixture, 1 at a time, into butter mixture.
Using electric beaters, beat eggwhites in a bowl until soft peaks form. Stir one-quarter of the eggwhites into batter. Gently fold in remaining eggwhites. Spoon into prepared pan. Bake for 45 minutes. Reduce oven to 160°C and bake for a further 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.
Make lemon icing: Combine icing sugar, 2 tablespoons lemon juice and butter in a bowl. Beat with a wooden spoon until smooth. Drizzle lemon icing over loaf. Sprinkle with lemon rind and serve.

Bored with Breakfast?

Impossible! With so many great ideas, whether they are for a simple, quick breakfast, or a get-together breakfast, these ideas can help you with getting the most out of the most important meal of the day!

There's a book called "Retro Breakfast" and I don't have it on my shelf? I love breakfast, and it's probably one of my favourite meals of the day, seeing as it is so veristile; breakfasts can be sweet (pancakes), savoury (eggs) or a combination of both (eggs, sausage with pancakes)! Certain beakfasts can also be unhealthy, so the question comes to mind; what is a healthy breakfast option?

A healthy breakfast option includes all food groups: grains, fruit & vegetables, milk and meat/alternatives! Opting for a breakfast that can fill you up throughout the day is important, especially if you are busy each morning/afternoon. Having a breakfast such as oatmeal with nuts and fresh fruit can help to fill you up until lunch time. Although eggs and bacon on a daily basis could do some coronary artery blockage, having eggs and bacon for breakfast once in a while can be okay, just use grapeseed oil instead of butter for the eggs, and always drain your bacon. Adding some fruit or vegetables on the side could help too! A grapefruit? Maybe some green peppers with those eggs?

The options are limitless, and if a healthy breakfast is something that you feel you cannot achieve because you are busy in the morning, try preparing some homemade granola one night, and eat it for breakfast with fresh fruit and milk for the rest of the week. A much healthier breakfast than a sugary donut at Tim Hortons, or no breakfast at all!

For more breakfast ideas, click the "breakfast" tag under this post, I will continue to update and add more recipes/ideas as I go along!

Banana Loaf

This banana loaf, which is essentially more like a banana cake, is one of my favourite quick breads! This recipe differs from other conventional banana bread recipes because this loaf is a lot more moist and rich! It's great as a breakfast, but also wonderful as a dessert!



Ingredients:

• 1 3/4 cup flour
• 3/4 cup brown sugar
• 2 tablespoons honey
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 2 large eggs, beaten lightly
• 1/2 cup unsalted butter, melted and cooled
• 4 large, very ripe bananas (brown), mashed
• 1 teaspoon vanilla
• 1 cup toasted nuts such as pecans, walnuts, almonds (optional)
• 1 1/2 cups semi sweet chocolate chips (or chunks)

Method:

Preheat oven to 350° F. In a large bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, chocolate and nuts (if using)

Combine mashed bananas, eggs, melted butter and vanilla. Fold the dry mixture into the wet mixture, gently. Do not overmix the batter.

Bake immediately for 60-70 minutes, using a skewer to test if done. The loaf should be a little moist on the inside.

Triple Chocolate Mousse Cups

Quite an amazing recipe, a really rich chocolate mousse. Surprisingly without the addition of eggs, or meringue. I saw this recipe on Chef Michael Smith's "Chef at Large". I actually whipped this up last minute with some ingredients I had lying around at home, and it turned out to be a really great dessert! Although the recipe includes making the milk chocolate cups and piping the mousse into them, I didn't bother with that. Instead I just poured the mixture into seperate cups and chilled them!

Ingredients:

For the Milk Chocolate Cups:

8 oz milk chocolate, chopped
For the Dark Chocolate Mocha Mousse
1 lb. 70% dark chocolate, chopped
1 cup brewed coffee
2 tbsp sugar
2 cups 35% whipping cream
1 tbsp vanilla extract

For the White Chocolate Drizzle
4 oz white chocolate, chopped

Method:

For the Milk Chocolate Cups
Gently melt the milk chocolate in a medium bowl set over a small pot of simmering water. Meanwhile line your choice of four ramekins, very small bowls or muffin pan molds with plastic wrap. Press the wrap evenly into the mold of your choice paying particular attention to the bottom corner where the sides meet the bottom. Spoon two or three spoonfuls of melted chocolate into each mold. Swirl it up and around the sides to form an even coat. As it cools it will thicken slightly and adhere to the sides. Refrigerate until set.
For the Dark Chocolate Mocha Mousse
Gently melt the dark chocolate in a medium bowl set over a small pot of simmering water, you may reuse the milk chocolate bowl. Add the coffee and stir until melted. Remove the bowl from the simmering water and let cool. Meanwhile whip the 35% cream with the sugar and vanilla until soft peaks form. Fold the cooled chocolate and coffee mixture into the whipped cream and cover with plastic wrap. Refrigerate until the mousse has set.
For the White Chocolate Drizzle
Gently melt the white chocolate in a clean medium bowl set over a small pot of simmering water. Remove the milk chocolate cups from fridge and carefully ease them out of their molds then peel off the plastic wrap. Place them onto a serving platter. Scoop the mousse into a piping bag or a freezer bag. Cut off the corner and pipe into the chocolate cups. Using a spoon or a fork, drizzle the top of the chocolate mousse with melted white chocolate. Refrigerate until firm.

Oreo Truffles

This amazing recipe which has gotten my whole family (and friends who have tried it!) hooked! These oreo truffles are unbelievably easy to make, and taste rich and delicious (you wouldn't even know they were oreo!) I originally found this recipe at Bakerella's blog, and thought it seemed simple so I just had to try it out. I'm glad I did, because it turned out to be one of my favourites!

Prep Time:
30 min
Total Time:
1 hr 30 min
Makes:
3-1/2 doz. or 42 servings, one truffle each

Ingredients:
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet or White Chocolate, melted

Method:
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Ofcourse you can always try dipping them in the white chocolate and sprinking some extra cookie crumbs on top! Pretty simple! Try it out today!

Creative with Cake!

Personally, I love baking! It calms and rejuvinates me just as much as it would stress another individual out! I love expermenting with different recipes, and tweaking them to my own liking! Aside all the sweetness and joy from sinking your teeth into a freshy baked batch of cookies, I really feel like a chemist when I'm experimenting with baking, and I think that science aspect of it is something my heart really craves for. I love the Food Network television show "Chef at Large", and I always try to use the flavours around me to inspire my baking, without a recipe sometimes (which usually ends up being a disaster). But I love his philosophy on cooking food, as long as it's full of complimenting flavours, your own creativity and most importantly kept simple, it will be great! Here is a woman who entices me with her creativity in baking, and you'd almost think she represents it as art! Josie Bancheri of Juicy Desserts!

The Oatmeal Movement

Lately I've been trying to eat healthier foods that are higher in fibre, lower in sodium, sugar and fats. As a student studying food & nutrition, I've learned that calories aren't necessarily as dangerous as everyone claims them to be. In fact, foods with fewer calories provide less overall energy, and will have you craving for something with sugar to keep your blood sugar in homeostasis. Beware of empty calories though! (Foods with high sugar, fat and sodium) I've started by simply eliminating sugar from my coffee each morning, and having a healthy breakfast. Oatmeal is high in fibre, and keeps you full throughout the morning. Sometimes I can even go without lunch! (Which isn't really reccomended) But the point is, oatmeal is good for you, and can help you loose weight or control your appetite by helping you feel full! However, instant oatmeals should be avoided, especially the pre-packaged ones. They are usually filled with sugar and preservatives, that don't add any nutritional benefits. It's best to buy a package of non-instant oatmeal, it tastes better and has less of the mushy, gooey texture when cooked properly! If you are really interested, here's an informational post I found online about the many health benefits of oatmeal http://nutritiongyan.wordpress.com/2008/06/10/21/

Here are some of my favourite recipes that I like to alternate each day so that I never get bored with my oatmeal! These directions can also be used for cooking oatmeal in the microwave if you're short on time!

Brown Sugar & Cinnamon:

• 1/2 cup non-instant rolled oats


• 1 cup water (I like to start with less and keep adding as it's needed while cooking)


• 1-2 tablespoons brown sugar


• 1 teaspoon ground cinnamon


• pinch of nutmeg (optional)

Tip: If you have a little extra spare time, caramelize diced apple pieces in a teaspoon of sugar, 2 teaspoons of water and a teaspoon cinnamon and add on top of the oatmeal! Tastes just like apple crisp!

Cook oatmeal with water, brown sugar and cinnamon on low heat (stovetop) for about 8 minutes. Cooking with the brown sugar and cinnamon helps the oatmeal get infused with flavour and also caramelizes the sugar for a better flavour! Cook just until oats are soft (but not mushy) Add milk if you like!

Nuts & Raisins:

• 1/2 cup non-instant rolled oats


• 1 cup water (I like to start with less and keep adding as it's needed while cooking)


• 2-3 tablespoons toasted & chopped walnuts, hazelnuts, and almonds (other nuts can be used!)


• 2-3 tablespoons raisins, crasins, and/or dried fruit


• 1 teaspoon ground cinnamon (optional)


• 1/2 teaspoon honey or brown sugar (to sweeten, optional)
  

Cook oatmeal with water, brown sugar/honey (if using) and cinnamon on low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the toppings and a little milk if you like!

Honey Granola & Blueberry

• 1/2 cup non-instant rolled oats


• 1 cup water (I like to start with less and keep adding as it's needed while cooking)


• 1 tablespoon honey


• 3 tablespoons fresh blueberries


• 1/4 cup flavoured/unflavoured granola
  
  Cook oatmeal with water, honey low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the granola and blueberries on top and a little milk if you like!
  

Bananas & Oats

• 1/2 cup non-instant rolled oats
• 1 cup water (I like to start with less and keep adding as it's needed while cooking)
• 1 ripe banana (sliced)
• 1 tablespoon honey (optional)
• 1 teaspoon cinnamon
  
• Cook oatmeal with water, honey and cinnamon low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the banana slices and a little milk if you like!

Vanilla Cherry Oatmeal

• 1/2 cup non-instant rolled oats


• 1 cup water


• 1/2 teaspoon pure vanilla extract


• 3 tablespoons dried cherries, or 5-6 fresh, pitted & sliced cherries


• 1 teaspoon vanilla sugar (optional)

Cook oatmeal with water, vanilla sugar and vanilla extract low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the cherries and a little milk if you like!

Cinnamon Dolce Oatmeal (Inspired by Starbucks Cinnamon Dolce Latte) However, a much healthier version, ofcourse!

• 1/2 cup non-instant rolled oats


• 1 cup water


• 2-3 tablespoons cinnamon sugar (mix equal parts of ground cinnamon and granulated sugar)


• 2 teaspoons brown sugar


• 1/4 teaspoon maple extract (rum can be substituted)


• 1/4 cup steamed milk (optional)

Cook oatmeal with water, cinnamon sugar, brown sugar and maple extract on low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add steamed milk, scooping the foam away, then place the foam/froth of the steamed milk on top. Sprinkle with left over cinnamon sugar if you like.

Maple Walnut Oatmeal

• 1/2 cup non-instant rolled oats


• 1 cup water


• 2 tablespoons maple syrup


• 1/2 teaspoon maple extract (optional)


• 3 tablespoons walnuts - toasted and chopped

Cook oatmeal with water, maple syrup and maple extract on low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the walnuts on top and a little milk if you like!