Kitchen Magic

Classic Homemade Oatmeal Cream Pies

Ingredients:

For the Oatmeal Cookies:

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1 cup old-fashioned rolled oats

For the Cream Filling:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream, as needed

Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. Add the molasses, vanilla extract, and eggs, and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the quick-cooking oats and old-fashioned rolled oats until evenly distributed.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the cream filling, beat the softened butter in a mixing bowl until fluffy. Gradually add the powdered sugar, vanilla extract, and heavy cream (as needed) until the filling is smooth and creamy.
To assemble, spread a generous amount of cream filling onto the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 300 kcal | Servings: 12 cream pies

Delightful Cinnamon Apple Pie Cake

Ingredients:

For the Apple Filling:

3 large apples, peeled, cored, and sliced
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For the Cake:

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

For the Crumb Topping:

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, softened

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, toss the apple slices with 2 tablespoons of sugar and 1 teaspoon of cinnamon. Set aside.
In a large bowl, cream together 1 cup of sugar and 1/2 cup of softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine 1 1/2 cups of flour and baking powder. Add to the creamed mixture alternately with the milk, mixing just until incorporated.
Pour half of the batter into the prepared pan. Layer with the apple mixture, then pour the remaining batter over the apples.
To make the crumb topping, combine 1/2 cup of sugar, 1/3 cup of flour, and 1/2 teaspoon of cinnamon. Cut in 1/4 cup of softened butter until the mixture resembles coarse crumbs. Sprinkle over the top of the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 8 servings

These Carrot Cake Baked Oatmeal Cups are perfect for meal prepping your breakfasts for the week! 😍🥕

Ingredients:

2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups milk of choice
2 large eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce

Directions:

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a large bowl, combine the rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt.
Stir in the shredded carrots, raisins, and chopped walnuts until well distributed.
In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and applesauce.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Divide the mixture evenly among the 12 muffin cups, filling each one about 3/4 full.
Bake for 25-30 minutes, or until the oatmeal cups are golden brown and a toothpick inserted into the center comes out clean.
Let the oatmeal cups cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 150 kcal | Servings: 12 servings

Crockpot Potato Soup
Creamy Slow Cooker Potato Soup

Ingredients:

6 large potatoes, peeled and diced
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh chives
Salt and pepper to taste

Directions:

In a large crockpot, combine the diced potatoes, chopped onion, minced garlic, and chicken or vegetable broth.
Cover and cook on low for 6-8 hours, or until the potatoes are tender.
Use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, only blend half of the mixture.
Stir in the heavy cream, shredded cheddar cheese, and sour cream until well combined. Cook for an additional 15-20 minutes on low until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh chives.

Prep Time: 20 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 20 minutes
Kcal: 350 kcal | Servings: 6 servings