Recipes

Gilgamesh Oatmeal with Bob’s Red Mill Oats

0 · Oct 28, 2013 · 2 Comments

This post brought to you my Bob's Red Mill // I’m part Scottish… By definition I was born with oatmeal in my blood. OK, not really… But, oatmeal is a large part of my Scottish heritage and one part that I really love. It’s one of those foods that you don’t have to feel one iota of guilt for loving. No matter what your taste, there is an oatmeal for you.

Bob’s Red Mill has a whole collection of different types of oatmeal… Organic Extra Thick, Steel Cut, Scottish, Rolled. Old fashioned and quick cooking, they even have Oat Bran. So no matter how you like your oatmeal, Bob’s Red Mill has you covered. They are an employee owned company that has a passion for creating quality products with time honored processes. Rather than trying to find new technology to process fine whole grain products, they use time tested, traditional techniques that preserve the quality and integrity of the grain, which in turn brings even better nutrition to your table.

The folks at Bob’s Red Mill challenged me to try one of their fun recipes to try with their oatmeal.

I chose their Gilgamesh recipe and added a few more little treats to fit my tastes. It has a bit of an exotic taste that takes me back to my travels in Israel. I made mine with the Organic Extra Thick Rolled Oats to have a real hearty bite. Here’s how you make it…

Gilgamesh Oatmeal Ingredients

Pistachios

Chopped Dates or Dried Figs

Golden Raisins

Honey

Milk or cream

Cardamom or Cinnamon (you could even do a small pinch of both)

Gilgamesh Oatmeal Directions

Cook your favorite type of Oatmeal according to package directions. Once slightly cool, place in a bowl and top with chopped pistachios, chopped dates or dried figs (I couldn’t find dates so I went with dried figs), golden raisins, a splash of milk or cream, a drizzle of honey and a small pinch of cardamom and/or cinnamon.

You will be transported to the Mediterranean and all the spicy flavors of that part of the world. It’s a trip in a bowl for sure!

Spicy & exotic not your style? Don’t worry… the folks at Bob’s Red Barn have all kinds of ideas up their sleeves.

So, what’s your favorite way to eat your oatmeal? What’s your favorite type of oatmeal? Come share some of your favorite toppings!

Disclaimer // This is a post sponsored by Bob's Red Mill. I received product and payment for this post. However, all thoughts and opinions are my very own.

Turkey, Pear & Brie Sandwich with Hidden Valley™ Ranch Oven Roasted Garlic Sandwich Spread

0 · Oct 24, 2013 ·

A few years ago my family and I traveled to Europe and spent several weeks traveling in Germany and France. While we were there I fell head over heels in LOVE with their rustic style sandwiches. They are always simple with layers of flavor created by using the finest ingredients. They always start with a nice crusty bread and then, the magic is up to you. You pick the scrumptious fresh veggies or even fruit in this case. Find some fine cuts of meat and your favorite cheese and then tie the whole sandwich together with a lovely spread. When the folks at Hidden Valley™ asked me to create a sandwich using one of their new line of Hidden Valley™ Ranch Sandwich Spreads, I knew right off the bat exactly what I was going to make. A rustic turkey, pear & Brie sandwich on a crusty French loaf with a spread of their new Oven Roasted Garlic Parmesan spread to tie it all together.

This sandwich is so simple and yet full of complex flavors. First, I sliced a nice crusty loaf of French bread length wise and spread some of the tasty Hidden Valley™ Ranch Oven Roasted Garlic Sandwich Spread on the bread…

Made with cream cheese and white beans, the Hidden Valley™ Sandwich Spreads & Dips are low fat with one-third the calories of mayonnaise and only two grams of fat per serving. You can't go wrong with that AT ALL!! Next, I layered the turkey, pear, brie & some parmesan shavings onto the bread…

Then all you need to do top off the sandwich with the bread, slice and serve. This is a perfect sandwich to share with a group of friends. Slice it on the bias and your have a beautiful presentation showing off all the lovely layers of this rustic treat…

Serve with a bowl of olives and some bagel chips along side a bowl with some extra sandwich spread. It's a perfect dip as well!!

Hidden Valley’s line of new Sandwich Spreads & Dips will take your boring sandwich routine to another level. With new flavors like Spicy Chipotle Pepper and Oven Roasted Garlic Parmesan, your mouth will be thanking you and you’ll be on your way to delivering sandwich-envy.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

Salted Caramel Apple Pie Recipe

2 · Oct 17, 2013 · 18 Comments

Salted Caramel Apple Pie Recipe // Hello Whipperberry readers! It's Jenn here from Clean and Scentsible. I'm so excited to be visiting again today and have brought along my new favorite dessert – salted caramel apple pie! I normally prefer desserts with chocolate so you know this has got to be good! 🙂

This would make the perfect dessert for Thanksgiving or any other fall dinner party!

Ingredients

Crust

2 cups all purpose flour
1 tsp. salt
3/4 cup vegetable shortening {cut into 1/2 inch cubes}
6-8 tbsp ice cold water

Filling

2 tbsp butter
8 medium apples peeled, cored, and cut into 1/2 inch cubes
1 tbsp. butter
2 tbsp. all purpose flour
1 can Dulce de Leche Caramel sauce {available in the sweetened condensed milk section}
1 tsp. cinnamon
1 1/2 tsp. sea salt

Topping

one egg, beaten
1-2 tbsp. sugar
1/2 tsp sea salt

Directions

Crust

Combine the flour and salt in a large bowl. Add the shortening, working it into the mixture using a pastry blender until course crumbs form. Fill a bowl with water and some ice cubes. Sprinkle about 2-3 tbsp. of the water over the mixture distributing it evenly. Continue to add water 1 tbsp. at a time until the dough will hold together when pressed. Divide the dough into two balls, one slightly larger than the other and then flatten into 1/2 inch thick discs. Chill for at least 30 minutes.

Filling

Cook the cubed apples with 2 tbsp. of butter in a large skillet for 10 minutes over medium heat. Allow to cool. In a sauce pan, melt 1 tbsp. of butter with the flour and cook on low for 1 minute. Add the caramel sauce, cinnamon and salt. Continue to cook for approximately 3 minutes. Combine approximately 3/4 of the mixture with the cooled apples. Save the remaining caramel sauce for the topping.

Putting it Together

Preheat the oven to 375F. Lightly flour your workspace and roll out the larger ball of dough into a large circle to line the bottom and sides of your pie plate {approximately an 11 inch circle}. Place the dough in a nine inch pie plate and fill with the apple mixture. Roll out the remaining dough to form the top of the pie. Brush the edges of the pie with the beaten egg and press to seal. Cut some vent slits in the center of the pie. Brush the top of the pie with egg and sprinkle with the sugar and salt. Bake for 55-60 minutes until the crust is golden brown.

Top with vanilla ice cream and drizzle with the remaining caramel sauce. Pure deliciousness! I promise that you won't be disappointed!

If you are looking for some other Thanksgiving ideas, you might like these posts as well…

Chocolate Turkey Fruit Fondue / Thanksgiving Decor / Turkey Treats

You can also visit me with here: FACEBOOK / PINTEREST / INSTAGRAM / TWITTER

Thanks so much to Heather for having me! Hope you all have a wonderful day!

Simple Creme Anglaise Recipe

3 · Oct 16, 2013 · 3 Comments

Creme Anglaise Recipe // Hi all of you Whipperberry fans! It’s me Jesseca from One Sweet Appetite here to talk Holiday’s. It’s almost that time of year. You know… That time when you are starting to think of great recipes to share at holiday parties or dinners? If you are anything like me, you are probably wanting to make a great impression and serve up something that is going to be easy but also make a flavorful impact on your visitors. Luckily, I have you covered with this simple creme anglaise. You can whip it up the day before and serve it as a dipping sauce or drizzle over some Vanilla Pound Cake, which I happen to have up on my site today! You will never believe how quick this recipe is or how quickly it disappears. The wonderful aroma of vanilla will fill your house and get your senses working while it gently cooks. Everyone will be drooling in anticipation!

Start by whisking together two egg yolks with 1/4 cup of sugar. You want the color to lighten to an off white. Fill a 9×13 pan with ice and water. Set a medium sized bowl in the center. Set that aside and move on to the next step.

Combine 1 cup of half and half with 1-1/2 teaspoons of pure vanilla extract. Heat until small bubbles begin to form around the edges.

Slowly drizzle your half and half into your egg mixture. Whisk to combine.

Return to the pan and cook on low heat until just slightly thickened.

Immediately pour into the bowl that you placed in the ice bath earlier to stop the cooking process. Serve now for a warm drizzle or refrigerate for a cooler custard sauce later.

My husband decided the cooled down version is great to eat all on it’s own. I, however, prefer it as a dipping sauce for that Vanilla Pound Cake I mentioned earlier! Both can be made the night before to save on time. Which might be convenient during all of the crazy family parties that are sure to be starting soon! Thanks for letting me take over your site today Heather! Hopefully I’ll be seeing some of you soon over at One Sweet Appetite!

Recipes

Gilgamesh Oatmeal Ingredients

Gilgamesh Oatmeal Directions

Ingredients

Directions

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