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as i mentioned, i have enjoyed the texture and awesomeness of steel cut oats lately. they have become a staple to my breakfast regimen. so, when i was able to combine my other obsession, pumpkin, i was very intrigued! it's like having pumpkin pie for breakfast and i'm happy to enjoy this fall flavor through the winter months... BAKED PUMPKIN STEEL CUT OATS posted on thekitchn.com  by faith durand on november 2, 2011 2 T unsalted butter, divided 1 1/2 c steel cut oats 1 c pumpkin puree 1/3 c brown sugar 1 t cinnamon 1 t ginger 1/2 t cloves 1/4 t nutmeg 2 c milk 2 1/2 c warm water 1 t vanilla 1/2 t salt preheat oven to 375°F.  in a 3-qt saucepan or dutch oven, heat 1 T of butter over medium-high heat. when the butter foams up, stir in oats and fry them, stirring frequently, for about 3 mins or until they smell toasted. push oats against side of pan and drop second tablespoon of butter in the cleared center of pan. dump in pumpkin puree. fry it in the but...

i really like the consistency of steel cut oats and all the nutrition that it comes with. the preparation, however, is tasking and i'd love to say that it's a labor of love that's worth it in the end, but i just don't have the time in the morning. so, when i found a recipe on thekitchn.com, i couldn't resist trying it. it has been very successful and the steel cut oats taste like i made them that morning, even if it's been a few days in the fridge. OVERNIGHT STEEL CUT OATS posted on thekitchn.com  by faith durand on april 7, 2011 1 2/3 c steel cut oats 4 c water large pinch of salt bring oats, water, & salt to a boil. simmer for 3 minutes, then turn off heat. ladle oats & water into pint-sized mason jars. cover the jars tightly with their caps & rings. leave on the counter overnight. the next morning put all but one jar into the fridge. stir the oatmeal in the jar and heat in the microwave for 2-3 mins. add in your favorite mix-ins (such a...

i have been loving blueberries, nature's candy. i was preparing for an office birthday for my boss and had a sweet little breakfast set up: make-your-own fruit & yogurt parfait, strawberry & blueberry salad, and blueberry muffins, which i thought would be an easy option for those who didn't have time to make a parfait. on my hunt on tastespotting, i found one titled, "cafe-style" and the photo looked tasty. i checked out the ingredients and the recipe and it seemed easy enough. the results looked oh-so professional, but definitely doable. BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE posted on how to: simplify by jen on august 21, 2009 1 1/2 c all-purpose flour 3/4 c white sugar 1/2 t salt 2 t baking powder 1/3 c vegetable oil 1 egg 1/3 c milk 1 c blueberries preheat oven to 400°F. grease muffin cups or line with muffin liners. combine flour, sugar, salt, and baking powder. place oil into a 1-cup measuring cup, add egg and add enough milk to fill the...

one of my favorite things in the food world are breakfast sandwiches. the melted cheese, crispy bacon, and finished with a delicious runny egg on top of a toasted english muffins. i figured, these ingredients are pretty basic, how hard can it be? well, it isn't at all. BREAKFAST SANDWICH 1 english muffin 1 egg 1 slice of cheese 1 slice of bacon salt & pepper to taste preheat oven to 350°F. place split english muffin on top rack and heat for 2 mins. place cheese on one side of the english muffin and let melt in the oven for 1-2 mins. fry the egg and add salt & pepper to your liking while the english muffin is toasting, prior to adding the cheese. place egg on top of cheesy side of english muffin. remove from oven in 1 min. fry bacon and add to sandwich. top and enjoy!