Oatmeal Cake

This snack cake is a favorite in my family. Whenever I make it, it hardly lasts 24 hours before it's completely gone! It's very easy to make too. Give it a try!

Oatmeal Cake
The recipe at sea level

Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch pan.

1 1/2 cups quick oats
1 1/4 cups boiling water
1 cup brown sugar, packed
1/2 cup butter, softened
1 teaspoon vanilla
3 large eggs
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

In a mixer bowl, combine oats and hot water. let stand for 20 minutes.
After oatmeal has set, use a mixer to break it up, then add brown sugar, butter, vanilla and eggs. Blend well with mixer on medium speed.
In another bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon and nutmeg.
Add to oatmeal mixture and beat one minute on low speed.

Pour into prepared pan and bake at 350 degrees F for 35-45 minutes, or until toothpick inserted into center comes out clean.
Turn oven to broil and and spread coconut topping over cake. Broil for 2-5 minutes until brown.

Broiled Coconut Topping
Melt 1/4 cup butter in a saucepan on medium heat.
Add 2/3 cup packed brown sugar, 1 cup shredded coconut, 1/2 cup chopped nuts, and 3 tablespoons milk.
Stir until bubbly.
Spread on warm cake and broil until brown.

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Oatmeal Cake at 5,000 feet

Preheat oven to 350 degrees F.
Grease and flour bottom only of an 8 1/2x11 inch pan.

1 1/2 cups quick oats
1 3/4 cups boiling water
1 cup brown sugar, packed
1/2 cup butter, softened
1 teaspoon vanilla
3 jumbo eggs
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

In a mixer bowl, combine oats and hot water. let stand for 20 minutes.
After oatmeal has set, use a mixer to break it up, then add brown sugar, butter, vanilla and eggs. Blend well with mixer on medium speed.
In another bowl, combine flour, sugar, salt, baking soda, cinnamon and nutmeg.
Add to oatmeal mixture and beat one minute on low speed.

Pour into prepared pan and bake at 350 degrees F for 35-45 minutes, or until toothpick inserted into center comes out clean.
Turn oven to broil and and spread coconut topping over cake. Broil for 8-10 minutes until brown.

Broiled Coconut Topping
Melt 1/4 cup butter in a saucepan on medium heat.
Add 1/2 cup packed brown sugar, 1 cup shredded coconut, 1/3 cup chopped nuts, and 3 tablespoons heavy cream.
Stir until bubbly.
Spread on warm cake and broil until brown.

Buying in bulk

Bulk-buying. It's a simple concept really, but I cannot stress enough how much money you will save by buying your food and sundry items in bulk. Let's start out by saying OMG COSTCO! Sam's Club works the same way. But the main idea is to go ahead and buy those things in bulk that you will always need, such as toilet tisse, cleaning supplies, and cereal.
What you are aiming for is a lower "price per unit". For example, I buy ground beef in bulk. I get it at Costco, where it is cheaper per pound than in grocery stores, and the quality of the meat is quite high. When I get the meat home, I separate it into one-pound ziploc bags and stack it in my freezer. I also buy cereal and green tea in bulk, since I will always want it, and again, I get it cheaper by the unit when I buy those huge boxes at Costco.
But you do not have to go to Costco and Sam's Club to get bulk prices. You can find paper towels at Wal-Mart and dog food at Target, just to name a few. Just look at the shelf labels at the price per unit in order to quickly find out if you will save in the long run.

Besides meat, cereal, tea and paper towels, some other items you might consider buying in bulk are: toilet tissue, aluminum foil, ketchup (and other condiments), dry pasta, rice, sugar, flour, canned vegetables, vitamins, contact lens solution, shampoo, bath soap, and toothpaste.

Remember you can separate the large boxes of goods into manageable packets when you get home, and it sure will be nice not to have to buy toilet tissue again this Friday!

Muffins

Here is another favorite, that every baker in the family needs to know: Muffins. There is nothing sadder than failed muffins in the morning, so if you live in high altitude, be sure to scroll past the sea level version and make muffins that turn out light and fluffy.  Enjoy!
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Muffins
The recipe at sea level

Preheat your oven to 400 degrees F.
Grease bottoms only of a 12 cup muffin tin. (or use paper baking cup liners)

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teasoon salt

1 egg, beaten
3/4 cup milk
1/3 cup liquid vegetable oil (I prefer melted coconut oil)

Combine the flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center of the flour mixture. In another bowl, combine the egg, milk, and oil; add to the well in the flour mixture, and stir with a fork just until all the dry particles are moistened, about 10-15 strokes.
Fill muffin cups 2/3 full.

Bake at 400 degrees F for 20 min or until tops turn golden brown.

Variations:

Apple Muffins:
Add 1 teaspoon cinnamon and 1/4 teaspoon allspice to flour.
Substitute 1/2 cup apple juice for 1/2 cup of the milk.
Add 1 cup finely chopped apple and 1/4 cup raisins to the final mixing.

Blueberry Muffins:
Add 1 cup blueberries and 1 tsp grated lemon peel to the flour.

Chocolate Chip Muffins:
Add 3/4 cup mini chocolate chips to the flour.
Mix 3 tablespoons sugar and 2 tablespoons brown sugar together in a small bowl. Sprinkle muffin tops with sugar mix before baking.

Orange Muffins:
Add 1 Tablespoon grated orange peel to the flour.
Substitute 1/2 cup orange juice for 1/2 cup of the milk.

Farberware Muffin Pan

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Muffins at 5,000 feet:

Preheat your oven to 425 degrees F.
Grease a 12 cup muffin tin. (or use paper baking cup liners)

2 cups flour
1/4 sugar
2 teaspoons baking powder
1/2 teaspoon salt

1 large+ egg, beaten
1 cup milk
1 teaspoon vanilla extract
1/4 cup liquid vegetable oil (I prefer melted coconut oil)

Combine the flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center of the flour mixture. In another bowl, combine the egg, milk, and oil; add to the well in the flour mixture, and stir with a fork just until all the dry particles are moistened, about 10-15 strokes.
Fill muffin cups 2/3 full.

Bake at 425 degrees F for 20-25 min or until muffin tops turn golden brown.

Variations:

Apple Muffins:
Add 1 teaspoon cinnamon and 1/4 teaspoon allspice to flour.
Substitute 1/2 cup apple juice for 1/2 cup of the milk.
Add 1 cup finely chopped apple and 1/4 cup raisins to the final mixing.

Blueberry Muffins:
Add 1 cup blueberries and 1 tsp grated lemon peel to the flour.

Chocolate Chip Muffins:
Add 3/4 cup mini chocolate chips to the flour.
Mix 3 tablespoons sugar and 2 tablespoons brown sugar together in a small bowl. Sprinkle muffin tops with sugar mix before baking.

Orange Muffins:
Substitute 1 teaspoon baking powder and and 1/2 teaspoon baking soda for the baking powder.
Add 1 Tablespoon grated orange peel to the flour.
Substitute 1/2 cup orange juice for 1/2 cup of the milk.

Whole Wheat Honey Muffins
Substitute whole wheat flour for part or all of the all-purpose flour.
Add 1/4 teaspoon baking soda to the flour mixture.
Substitute 1/4 cup honey for the sugar
Increase milk to 1 1/2 cups.

Collapsible Cupcake & Cake Carrier

Fluffy Pancakes

Weekends mean sleeping in, and after sleeping in, there will be PANCAKES. There is no human child capable of hating pancakes. You know it's true. In fact, let too many Saturdays slide by without pancakes, and your children will come for them like a mob. So, since mothers are quite terrible at denying their little angels, here is the recipe you'll need to make perfect fluffy pancakes, both in sea level version, and in high altitude. Enjoy!

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Fluffy Pancakes
Makes about 8 small pancakes, enough for 2 people.

The Recipe at sea-level:

1 1/4 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 large egg, beaten
2 tablespoons melted coconut oil or vegetable oil
1 cup milk

Preheat a skillet on Med-Hi heat, or a griddle to 375 degrees F while you mix up the batter.

Combine the dry ingredients (the flour, baking powder, salt and sugar) in a large bowl. In another bowl, beat the egg, then add the milk and oil to it. Combine the wet ingredients well, then add the egg mixture to the flour mixture. Mix until smooth.

Pour or spoon the batter onto the hot griddle. Cook pancakes until golden brown on both sides.

Serve immediately or freeze in pairs to reheat in toaster oven or microwave.

Presto Cool Touch Electric Griddle
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Fluffy Pancakes at 5,000 feet:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 large egg, beaten
2 tablespoons melted coconut oil or vegetable oil
3/4 cup milk

Preheat a skillet on Med-Hi heat, or a griddle to 375 degrees F while you mix up the batter.

Combine the dry ingredients (the flour, baking powder, salt and sugar) in a large bowl. In another bowl, beat the egg, then add the milk and oil to it. Combine the wet ingredients well, then add the egg mixture to the flour mixture. Mix until smooth.

Pour or spoon the batter onto the hot griddle. Cook pancakes until golden brown on both sides.

Serve immediately or freeze in pairs to reheat in toaster oven or microwave.


Waffles

Add an extra 1/4 teaspoon baking powder to flour mixture, and add 1 teaspoon vanilla to the milk mixture. Bake in a preheated waffle iron until golden brown.

Lodge Logic Double Burner Griddle - Lodge Pro-Logic

Get Outdoors Day

Summer is almost here in the Rocky Mountains! Aside from the fact that a family can spend a lovely Saturday together, having fun for practically $0, no one can hate a view of nature as breath-takingly beautiful as Rocky Mountain National Park.

The Summer season officially starts on June 19, but you can take advantage of Get Outdoors Day this Saturday (June 9) and visit the park for free! Start your day off at one of the Visitor's centers, bring a picnic, and hike a trail though gorgeous country. Don't forget your camera! You might see some fantastic animals, beautiful flowers, and awesome views!

Visit the official site here: http://www.nps.gov/romo/index.htm
If you cannot get to the park this weekend, you can still have a look through one of their webcams. Check it out!  http://www.nps.gov/romo/photosmultimedia/webcams.htm

On a final note, ALL national parks are honoring Get Outdoors Day with free admission. If Rocky Mountain National Park isn't for you, there are lots of other wonderful places to go for free this Saturday. Just look on the National Park Service website to find parks near you. http://www.nps.gov

Plan a fun weekend today!

Picnic Time Metro Moka Insulated Picnic Basket

Picnic Time Insulated Backpack

Easy Devil's Food Chocolate Cake

Children have birthdays and birthdays mean cake. Cake is one of the hardest things to bake at high atltitude when you are used to sea level. Try this recipe for delicious chocolate cake, and practice first with the coconut topping (husbands and kids don't mind eating your accidents, so go ahead and give it a go.). When you have it down pat, add decorator frosting instead and Voila! birthday cake!
Wilton® Flower Decorating Tips, Set of 3
Wilton Decorating Tip, #352 Leaf

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Easy Devil's Food Chocolate Cake
The recipe at sea-level:

1 1/2 cups flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1 teaspoon salt

1 cup buttermilk*
2/3 cup melted coconut oil or vegetable oil
1 teaspoon vanilla
2 eggs

Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch cake pan, or two 8 inch round cake pans.

In a large mixer bowl, combine all dry ingredients.
Add all the wet ingredients and blend until all particles are moistened.
Beat with a mixer on medium speed for 3 minutes.
Pour batter into pan(s).
Bake at 350 degrees F for:
30 minutes for 9x13 cake, or
25 minutes for 2 round cakes, or until toothpick inserted into center of cake comes out clean.

Leave cake in 9x13 pan for frosting, or remove round cake layers from pans after 5 minutes of cooling.

*Buttermilk substitute: Pour 1 tablespoon lemon juice or white vinegar into a 1 cup measure. Add regular milk to fill the cup. Stir and let sit for 20 minutes.

Frost cake with a mild chocolate buttercream frosting or use Chocolate Coconut Frosting below:

Chocolate Coconut Frosting
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1 cup powdered sugar
2-3 tablespoons milk
1/2 cup shredded coconut

Blend all ingredients together until smooth and of spreading consistency.

Wilton Triple-Star Large Decorating Tip

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Easy Devil's Food Chocolate Cake at 5,000 feet:

1 3/4 cups flour (or 2 cups sifted cake flour)
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt

1/2 cup unsweetened cocoa powder
1 cup water
3/4 cup melted coconut oil or butter

1/2 cup buttermilk*
1 teaspoon vanilla
2 extra-large eggs

Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch cake pan, or two 8 inch round cake pans.

In a saucepan, combine coconut oil, cocoa and water. Bring to a quick boil, and then immediately remove from heat and let cool slightly.

In a large mixer bowl, combine eggs, vanilla, and buttermilk.
Add in the cocoa mixture and stir until well-blended.

Add flour, sugar, baking soda, and salt to the mixer bowl and blend until all particles are moistened.
Beat with a mixer on medium speed for 3 minutes.

Pour batter into pan(s).

Bake at 350 degrees F for:
25 minutes for 9x13 cake, or
20 minutes for 2 round cakes, or until toothpick inserted into center of cake comes out clean.

Leave cake in 9x13 pan for frosting, or remove round cake layers from pans after 5 minutes of cooling.

*Buttermilk substitute: Pour 1 tablespoon lemon juice or white vinegar into a 1 cup measure. Add regular milk to fill the cup. Stir and let sit for 20 minutes.

Frost cake with a mild chocolate buttercream frosting or use Chocolate Coconut Frosting below:

Chocolate Coconut Frosting
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1 cup powdered sugar
2-3 tablespoons milk
1/2 cup shredded coconut

Blend all ingredients together until smooth and of spreading consistency.

Pumpkin Bread

I was rummaging through my pantry of canned goods, when I noticed a lonely can of pumpkin in the back, leftover from bulk-buying during the past holiday season. With an idea, I got it out and started a new recipe conversion experiment. Pumpkin bread has been a favorite of my family, not just during the holidays, but all year 'round. Spread a little cream cheese on a slice and it's a perfect quick breakfast! Try this recipe and you will find that it is easy to mix up, and the loaf turns out perfect. Here are both the original versions and the high altitude version:

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Pumpkin Bread
The recipe at sea level:

2 large eggs
1 cup cooked pumpkin or canned pumpkin puree (this is not a whole can, so measure it out)
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup soft butter

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.

In a large bowl, beat the 2 eggs. Add in the pumpkin, milk, sugar, and spices, mixing well.

Combine the flour, baking soda, salt, and butter, and then add to the pumpkin mixture.
Mix until batter is smooth.

Pour into prepared loaf pan.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Tip: after 30 minutes of baking, you may need to lay a small sheet of foil on top of the nearly-baked loaf, in order to prevent excess browning.

Variation: 1 cup chopped pecans or walnuts can be added with the flour, if desired.

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Pumpkin Bread at 5,000 feet:

2 large eggs
1 1/4 cups cooked pumpkin or canned pumpkin puree (this is not a whole can, so measure it out)
1/2 cup melted coconut oil
1/3 cup water
1 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves

2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.

In a large bowl, beat the 2 eggs. Add in the pumpkin, coconut oil, water, sugar, and spices, mixing well.

Combine the flour, baking soda and salt, and then add to the pumpkin mixture.
Mix until batter is smooth.

Pour into prepared loaf pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Tip: after 45 minutes of baking, you may need to lay a small sheet of foil on top of the nearly-baked loaf, in order to prevent excess browning.

Variation: 1/2 cup chopped pecans or walnuts can be added with the flour, if desired.

Chocolate Chip Cookies

When I was a little girl, standing on a kitchen chair to see up over the counter, the very first recipe my mother taught me to make was Chocolate Chip Cookies. In all the world, out of all the cookie flavors there could possibly be, there is no cookie more suited to the cookie jar for after-school snacking and no better cookie to represent the love of a mother in the kitchen, than Chocolate Chip Cookies. Thus, this recipe was the second recipe to be converted to high altitude in my house.
And so, here is both the original and high altitude versions of the classic soft and chewy, most wonderful Chocolate Chip Cookie:

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Chocolate Chip Cookies
The recipe at sea-level:

1/2 cup soft butter
1/2 cup butter-flavored Crisco
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon water
2 eggs

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (half a bag)

Preheat over to 375 degrees F.
Cream the butter, crisco, and sugars together. Add in vanilla, water, and eggs. Beat until smooth and creamy.

Combine flour, baking soda, and salt in a bowl, and then add to the egg and sugar mixture. Mix well. Using your hand to mix now, add in an additional 1/4 cup flour, stiffening the batter. Add in the cocolate chips and continue to mix well with your hand.

Drop cookies by rounded teaspoonfuls onto a cookie sheet. Bake for 8-10 minutes, just until centers are set and tops begin to golden, and then remove from the oven. Allow cookies to remain on hot cookie sheet for 2-3 minutes, then remove to cooling rack. Cookies should be soft and chewy.

Cookies can be baked an extra 3-5 minutes if you prefer your cookies crisp and well-browned.

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Chocolate Chip Cookies at 5,000 feet:

1/2 cup soft butter
1/2 cup minus 1 tablespoon butter-flavored Crisco
3/4 cup minus 1 tablespoon sugar
3/4 cup minus 1 tablespoon brown sugar, packed
1 teaspoon vanilla
3/4 teaspoon water
2 extra-large eggs

2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (half a bag)

Preheat over to 400 degrees F.
Cream the butter, crisco, and sugars together. Add in vanilla, water, and eggs. Beat until smooth and creamy.

Combine flour, baking soda, and salt in a bowl, and then add to the egg and sugar mixture. Mix well. Using your hand to mix now, add in an additional 1/4 cup flour, stiffening the batter. Add in the cocolate chips and continue to mix well with your hand.

Drop cookies by rounded teaspoonfuls onto a cookie sheet. Bake for 8-10 minutes, just until centers are set and tops begin to golden, and then remove from the oven. Allow cookies to remain on hot cookie sheet for 2-3 minutes, then remove to cooling rack. Cookies should be soft and chewy.

Cookies can be baked an extra 3-5 minutes if you prefer your cookies crisp and well-browned.