Oatmeal Cake

Ok all you Mom's out there....I need some advice and quick! My two year old won't stop beatin' up my poor little baby girl. I understand why he is doing it, but please, please, please someone tell me how to make him stop. It came to a peak yesterday when he picked her up off the couch and "dropped" her on the floor.....or maybe threw her on the floor would be a better description. My heart literally stopped when I heard the horrible sound of Micah's head whacking on the floor.

I'm amazed that this hasn't been a problem for any of my other kids when a new sibling came along, but it hasn't. I've tried all I can think of to get him to stop but nothing is working. So come on all of you, share, share, share with me your great mothering advice!

This cake is from my childhood and my mom made it for us when Micah was born....back in the days she didn't have to fear for her life! I had forgotten how amazing this cake was and I've made it 5 times already since she has gone home. Benjamin wanted this to be his birthday cake last week as well. If you like dense, moist cakes, you have to give it a go. It is a very humble looking cake, but it is out of this world and so easy to mix up in a bowl!

Oatmeal Cake

Cake:

1 3/4 C whole oats

2 1/4 C boiling water

3/4 C oil

1 1/2 C white sugar

1 1/2 C brown sugar

3 eggs

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp salt

2 1/4 C flour

Topping:

3/4 C + 1 Tb brown sugar

3/4 C + 1 Tb butter

3 tsp milk

3/4 C pecans, chopped

3/4 C coconut

1. Spray a 9x13 baking pan with non-stick spray. Preheat oven to 350 degrees.

2. Add boiling water to oats in a medium bowl and allow to sit. In a large bowl, whisk together the oil, sugars and eggs. Mix in the oatmeal, then the remaining dry ingredients. Beat until combined, pour into your prepared pan and bake for 45 minutes.

3. For the topping, combine the sugar, butter and milk in a medium saucepan and bring to a boil over high heat. Remove from the heat and add the pecans and coconut. Spread over the baked cake while it is hot, then put it back in the oven for 5 minutes. Allow cake to cool completely before serving.

Oatmeal Dinner Rolls

I had my first official, "Oh My Gosh....I'm Old!" moment. It occurred last week and I've never been the same since.

My 15 year old daughter received her learner's permit and I had the privilege of taking her out driving for the first time. There I sat, trying not to let the fear show on my face, and it hit me. I'm old! There is nothing like having your own child drive you around town to make that reality hit you across the face.

Since I have a newborn baby, I still think of myself as a "Young Mom" but my husband is always quick to point out that there is a big difference between a "Young Mom" and a mother of young children. Thanks sweetie...

Since I'm so old, I better start thinking like an old person, right? Old people are always looking for more fiber, so these rolls fit the bill. Even though they are healthy, they are outstanding. Dense and moist....but not quite as healthy once I slather on the butter. Oh well!

For these hearty rolls, I use a double batch of my Oatmeal Sandwich Bread recipe, form it into 35 rolls and bake them for 20 minutes at the same temperature. Maybe getting old isn't too horrible if it's an excuse to eat these more often.....

Chocolate Dipped Coconut Macaroons

Will you please do me a favor this week? Try a food that you don't like and haven't tasted in years.

Before you dismiss my request, you need to understand that your taste buds change the older you get just as much as other parts of your body. I hated coconut as a child, but it is one of my favorite ingredients to use now. The same goes for shrimp, olives and blue cheese for me. If I hadn't been brave enough to continue to try them, I would be missing out completely.

These cookies would have been a nightmare for me years ago, but I couldn't stop eating them last week. They were one of the easiest cookies I have ever made and they were just as delicious plain as they were dipped in chocolate. My two year old shoved them in his mouth whole! I have coconut on my shopping list today because I was craving these last night but didn't have enough coconut......

Chocolate Dipped Coconut Macaroons

adapted from Brown Eyed Baker

14 oz can sweetened condensed milk

2 large egg whites

3 tsp vanilla

1/4 tsp salt

7 C sweetened flaked coconut

1 lb semi sweet chocolate chips

1. Preheat oven to 325 degrees and line two cookie sheets with parchment or silpat.

2. In a large bowl mix together all the ingredients except for the chocolate. Using a 1 1/2" cookie scoop very loosely filled, drop onto the prepared sheets. Wet your fingertips and shape cookies into loose haystacks.

3. Bake in middle rack of your oven until golden brown, about 18 minutes. Cool the cookies on the sheet for about 2 minutes, then remove to a cooling rack.

4. Melt chocolate in a microwave proof bowl for 1 minute on high. Mix well and microwave for another 30 seconds if needed.

5. Holding the macaroon by the tip, dip the bottom of the cookie in the chocolate , scrape off the excess on the side of the bowl and place cookie on some wax paper. Allow chocolate to set completely. You can put them in the fridge to do it quickly.

Multi-Grain Bread

So did you make it 'til midnight last night? I had a house full of 12-18 year old kids, so there was no way I could fall asleep until they all left. We ate too much junk food all night, followed by a pancake breakfast at midnight.

I could post recipes of that unhealthy stuff we ate, but in respect for most people's desire to eat healthier this year, I will post this amazing bread. Don't think this is a pattern for me. Back to fattening, delicious baked goods next week :-)

Multi-Grain Bread

from King Arthur Flour

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) King Arthur White Whole Wheat Flour
1/2 cup (1 3/4 ounces) old-fashioned rolled oats
1/4 cup (1 1/4 ounces) cornmeal
1/4 cup (1 ounce) pumpernickel flour
1/4 cup (1 1/4 ounces) sunflower seeds
1/4 cup (1 7/8 ounces) brown sugar, lightly packed
1 tablespoon King Arthur Whole-Grain Bread Improver
2 teaspoons instant yeast or active dry yeast
1 1/2 teaspoons salt
1/4 cup (1 3/4 ounces) buttermilk powder, Baker's Special Dry Milk, or nonfat dry milk
3 tablespoons (1 1/2 ounces) butter or margarine, softened
1 to 1 1/4 cups (8 to 10 ounces) lukewarm water

Make a smooth, supple dough, by hand or machine (bread machine is fine). Let the dough rise for 1 hour, then shape it into a loaf and place it in a greased 8 1/2 x 4 1/2-inch bread pan. Drape the loaf lightly with greased plastic wrap, and let it rise for about 1 1/2 hours, till crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until it tests done. Yield: One toothsome loaf, great for sandwiches and yummy toasted, with butter and jam: 16 slices.