Ginger Peach Baked Oatmeal (SRC)

I eat oatmeal at least 4 times a week.  It fills me up, gives me the energy to start my day and it's delicious.  I often put dry fruit in it as it cooks and bubbles away on the stove top.  The dried fruit sweetens the oatmeal naturally so that all I need is a drizzle of real maple syrup on top and my breakfast is complete. 

As I browsed through, A Taste of Madness, my July assignment for the Secret Recipe Club, I immediately became smitten with Cathleen's recipe for Ginger Nectarine Baked Oatmeal.  As stated above, oatmeal is truly my go to meal for breakfast, so the idea of baking up a whole pan of oatmeal packed with yummy flavors of ginger and fruit definitely appealed to me.  I was not disappointed.  The recipe was simple, quick and super yummy.  I made a few small changes to the recipe - I used peaches instead of nectarines, maple syrup in place of brown sugar and lastly half almond milk and half 2% milk instead of all milk.  I will definitely be making this recipe again and I highly recommend it too all my oatmeal eating and loving readers to do the same.

Another recommendation I am encouraging you all to do is to take some time to browse through all the recipes on A Taste of Madness.  Cathleen has a fantastic collection of recipes!  I adore the fact that there is a large number of recipes for ice cream and for donuts too.  I have gathered ingredients together to make Blueberry Pudding Ice Cream along with the Salt and Vinegar Roasted Chickpeas.  Both recipes make my mouth water!

I thank you, Dear Cathleen,  for such a wonderful baked oatmeal recipe.  My family and I enjoyed every bite!

Ginger Peach Baked Oatmeal

(recipe slightly altered from A Taste of Madness)

Ingredients:

3 cups rolled oats

2/3 cup real maple syrup (or brown sugar)

1/2 cup whole wheat flour (1/3 cup if you use brown sugar)

1 tsp ground ginger

2 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk

1 cup milk (any combination of milk is fine as long as you have 2 cups of "milk" in all)

1/4 cup canola oil

1 tsp vanilla

2 ripe peaches (or nectarines), diced

Directions:

Preheat oven to 350 degrees F.  Grease a 9x13 pan and set aside.

In a large bowl combine all dry ingredients and then add in wet ingredients.  Stir to combine well.  Gently mix in diced peaches.  Pour batter into prepared pan and bake for 25-30 minutes, or until middle is set.  Cool slightly, serve and enjoy!

Happy Ginger Peach Baked Oatmeal Baking!

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Maple Almond Granola

I have discovered and perfected a recipe for granola that I am completely smitten with. Head over heals, in-love I say.   The simplicity of how to make it, the ingredients are fantastic (um yeah - oats, dried fruit and chopped nuts, coconut oil, maple syrup, honey and spices all make my heart happy) and the taste are all just divine. 

 

I like to have my granola is all different ways.  I sprinkle it over fruit and yogurt.  Sometimes (well, most of the time I should say) I eat it by the handful.  I have also been known to bake with it, tossing into cookie batter or over fruit to make a crisp.  BUT I think my all time favorite, favorite way to eat granola is fresh out of the oven with milk, a spoon and a bowl.  How about you?  How do you like to eat your granola? 

Jolie - my dear oldest daughter - likes her granola any way she can get it.  Especially straight off of my camera shot! I do have to point out that granola is also a wonderful gift to give to others.  Make up a big batch and package it up in pretty bags with a ribbon and such.  Your friends, family, neighbors and long lost friends will adore you even more once being handed such a gift. 


Maple Almond Granola  
(slightly adapted from Iowa Girl Eats) 

Ingredients -

3 cups rolled oats
1 tsp cinnamon
1/2 tsp salt  
1 cup whole almonds - divided
1/4 cup coconut oil, melted
6 Tbsp maple syrup
2 Tbsp honey
1 tsp vanilla extract
1/2 tsp almond extract 
1 cup dried fruit (raisins, chopped apricots, chopped dates etc.) 

Directions -

1. Heat oven to 300 degrees F.  Line cookie sheet with parchment paper and set aside.


2. In a large bowl combine oats, cinnamon and salt.  Roughly chop 1/2 cup of almonds and add to oat mixture.  Mix well all together.  Set aside.

3. In a medium saucepan melt coconut oil.  Add in maple syrup and honey once coconut oil has melted.  Cook and stir until all are combined.  Remove pan from heat and add in vanilla and almond extract.  Stir to combine.  

4. Pour warm liquid over oat mixture. Gently stir all together.  Pour carefully onto parchment paper lined cookie sheet.  Bake for 30 minutes - tossing granola half way through baking time. Continue baking for remaining baking time.

5. Once granola is finished baking add in remaining 1/2 cup whole almonds and dried fruit to granola.  Toss gently together and enjoy! 

Happy Maple Almond Granola Making!

New England Oatmeal Cookies for The Secret Recipe Club

 

 

Serious, SERIOUS happy pitter patter of my heart happened to me this past month for I was assigned through The Secret Recipe Club to a New England based food blog called, I Am Honey Bee .  That's right folks, this blog is based in the lovely city of Boston.  Less than 2 hours away from me!!! Hip, Hip, HOORAY!  I just love finding fellow food bloggers that live in New England. 

 

 

The adorable, Nicole is the brains and beauty of I Am Honey Bee.  She offers a huge variety of wonderful recipes.  I chose a cookie recipe (no surprise there!) but I was seriously on the edge of trying out Nicole's recipe for Insalata Caprese.  The cookie recipe that I chose to bake is called, Maple Walnut Oatmeal Cookies.  I mean really! - how could I NOT make such a cookie recipe!?!  Living in the heart of NH, maple anything is a delight to me.  And these cookies baked up to be a HUGE delight to me and my little family.  Yum. SERIOUS yum!

 

 

The cookies were full with maple flavor along with a soft middle with a nice crisp edge allowing for the perfect amped up oatmeal cookie.  And because I adore raisins in my oatmeal cookies I threw a bunch of those in along with the chopped walnuts that Nicole had in her cookies.  Thus the title of these cookies becomes, Maple Raisin Walnut Oatmeal Cookies....the perfect New England oatmeal cookie in my book.  Next time I may add some dry cranberries into the batter just to make it an "ALL" flavors of New England cookie. :-) 

 

 

Maple Raisin Walnut Oatmeal Cookies

(recipe slightly altered from, I Am Honey Bee)

 

Ingredients:

 

1 cup flour (I used all-purpose but Nicole used whole wheat)

1 tsp baking soda

1/2 tsp salt

2 sticks unsalted butter, at room temperature

1/4 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 tsp real vanilla extract

1 cup maple syrup (I used 1/2 cup maple syrup and 1/2 cup granulated maple syrup)

4 cups rolled oats

1 3/4 cups chopped walnuts

1 cup raisins (my addition)

 

Directions:

 

1. Preheat oven to 350 degrees F.  Line baking sheets with parchment paper or a Silipat.

 

2. Sift together flour, baking soda and salt in a medium sized bowl.  Set bowl aside.

 

3. Cream together butter and sugars until light and fluffy.  Add in eggs one at a time, beating well in between each egg. Add in vanilla extract and maple syrup.  Beat well to combine all together.

 

4. Add in sifted dry ingredients to the wet mixture and mix well. 

 

5. Add in oatmeal and mix well.  Toss in nuts (and raisins if you so wish) and mix to combine.

 

6. Drop cookie batter by the rounded tablespoon onto prepared sheets.  Bake for 10-12 minutes or until edges of cookies start to brown and center is still slightly moist.  Cookies will continue to bake once out of the oven and cooling.

 

Enjoy!  And ENJOY some more!



While you are enjoying your cookies please be sure to browse through my fellow Secret Recipe Club-ers blogs....they seriously ROCK! Just see the great links below..... :-)

 

Happy Maple Walnut Raisin Oatmeal Cookie Baking!

The EASIEST Granola ever!

Granola has always been one of my very favorite things to eat.  Especially the granola my mom makes. She loads it with all kinds of dried fruit, toasted nuts and shredded coconut....yum.  And this may sound weird but having granola with milk about 30 minutes after it is fresh from the oven is one of my all time favorite and comforting snacks.  The granola is still warm and all the flavors are just popping with deliciousness.  A definite must for all of you "granola lovers" out there if you have yet to have granola warm from the oven (or skillet).

 

 

 

My mom has always made her granola in the oven. She coats the ingredients with honey and oil and then gently roasts them - tossing the oats and fruit every 15 minutes so that they become evenly browned and seasoned.  So good!  About a month ago I discovered that a couple of my favorite food blogs were featuring a wonderful granola recipe.  And not just any granola recipe.  Quick and easy granola made in a SKILLET on the stove. What a brilliant concept.  I couldn't wait to try it out myself.  I have now made skillet granola multiply times.  I have given away batches as gifts and I have shared many a bowl topped with fresh berries   with my girls.  Lots and lots of happy tummies have rejoiced with my new discover of making granola on the stove rather than in the oven. You should do the for the tummies in your life that you care and adore.

The beauty of  this recipe is that it is versatile.  You can sweeten the ingredients as you wish using either honey or maple syrup and you can add any kind of dried fruit or nut to your liking.  The sky's the limit here with this granola recipe.

 Fruit and Nut Skillet Granola

(similar recipes can be found on Let's Dish and Lick the Bowl)

Ingredients:

1 stick of butter (if you wish to reduce the butter to 3/4 of a stick it will be just fine)

1/2 cup honey or maple syrup

1/4 cup brown sugar

1 tsp vanilla extract

2 tsp ground cinnamon

4 cups rolled oats (not the quick kind)

1 cup raisins

1/2 cup dried cranberries, chopped dates or chopped dried apricots (any or all of these)

1/2 cup shredded coconut (sweetened or unsweetened is fine)

1 cup silvered almonds or chopped walnuts or pecans

Directions:

1. In a large skillet melt butter.  Add in honey (or maple syrup), brown sugar, vanilla extract and ground cinnamon.  Stir all together until well combined.

 

2. Add in oats and stir to coat thoroughly.  Cook over low heat for about 10-12 minutes until oats are light brown and toasted.

 

3. Take pan off of heat and stir in dried fruit, nuts and coconut.  Happiness has arrived...your granola is complete.  Scoop up a handful and enjoy.

 

 

 

Happy Fruit and Nut Skillet Granola Making!

Glazed Maple Oat Pecan Scones

Having tea or coffee with a friend is one of my very favorite things to do in life.  Making a special treat to go along side our hot beverage makes me even happier.  It really does. These scones make me happy.  Easy to make.  And yummy.  Totally yummy.  How can you go wrong when you put maple syrup, chopped pecans and oats together to make a crumbly sweet scone topped off with a fabulous glaze? You just can't!  

Invite a friend (or two or three or more) over and bake up a batch of these scones.  They will make everyone happy!

Glazed Maple Oat Pecan Scones

(recipe discovered on food.com)

Scone Ingredients:

1 cup oats (quick or old-fashioned)

1 1/2 cups flour

2 Tbsp sugar

1/2 tsp salt

1 Tbsp baking powder

2 Tbsp maple syrup

2 1/2 Tbsp cold butter (cut into small pieces)

1 egg

1/2 cup half and half or heavy cream

1/2 - 3/4 tsp maple extract

2/3 cup chopped pecans

Maple Glaze Ingredients:

1 1/2 cups powdered sugar

1/2 tsp maple extract (I used 1 Tbsp real maple syrup instead)

5 tsp water

Directions:

1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper and set aside.

2. Using a food processor or blender, finely grind the oats.

3. Mix together flour, oats, sugar, salt and baking powder in a large bowl.  Add in maple syrup and butter pieces - mix well all together.

4. In a small bowl beat together egg, cream and maple extract.  Pour mixture into flour mixture and mix until combined.

5. Add in chopped pecans and mix just until incorporated.

6. Place dough onto a floured surface and gently pat into an 8-10" circle and cut into 8 lovely wedges.

7. Place wedges onto prepared baking sheet. Bake for 12-14 minutes or until lightly brown. 

8. Make glaze while scones are baking. Combine powdered sugar, maple extract (or the real stuff) and water all together until smooth in a medium bowl.  Adjust water to get to the desired consistency. 

9. Remove scones from oven to a wire rack to cool for about 5-7 minutes before pouring glaze over them.  Allow scones to dry with glaze on them about 15 minutes before serving.

Happy Glazed Maple Oat Pecan Scone Baking!



Peanut Butter Oatmeal Raisin Cookies

I like chewy cookies.  I like oatmeal.  I also like peanut butter.  AND I even like raisins!  Some people don't like any of these foods mentioned above (how can you NOT like cookies?!...I mean really!).  Some people only like one of said foods from above and well, some people don't like the combination of oatmeal, peanut butter and raisins put together.  And that's just fine.  But, if you are into having a chewy and healthy cookie that fills you up and can be eaten for breakfast, lunch or dinner than this cookie recipe is for you.  Yes, YOU!

Peanut Butter Oatmeal Raisin Cookies

(recipe slightly adapted from Heather on Tasty Kitchen)

Ingredients:

1 stick unsalted butter, softened

1 cup sugar

1 cup brown sugar, packed

3 eggs

1 tsp vanilla extract

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 1/2 cup peanut butter (I used smooth)

4 cups oatmeal

1 cup raisins

Directions:

1. Preheat oven to 350 degrees F.

2. Cream together softened butter and sugars.  Add in eggs and vanilla extract - mix until well combined.

3. Add in remaining ingredients to the butter/sugar/egg/vanilla extract mixture.

4. Line cookie sheets with parchment paper or Silpat.  Scoop out cookie dough with desired size scoop (I used a small and medium scoop from Pampered Chef).

5. Bake for 12-15 minutes or until cookies are done.  Allow cookies to sit on cookie sheets for a couple of minutes before removing.

Store in an air-tight container with a nice piece of soft bread (which helps the cookies stay soft and chewy).

Enjoy!!!

Happy Peanut Butter Oatmeal Raisin Cookies Baking!

Oatmeal Raisin Cookie COFFEE CAKE

Yes, you read that right.....this is a coffee cake filled with yumminess with all the delicious-ness of an oatmeal raisin cookie.  Hands down one of the BEST coffee cakes I have made in a LONG time. Of course it doesn't hurt that I am a sucker for oatmeal raisin cookies along with any type of coffee cake.  Put these two sweets together and you have a master piece I tell ya!

There are some recipes that I make and after putting in my time, energy and taste buds towards the finished product I decide not to make the recipe again....and then there are recipes that put me over the edge with happiness with all the applauds of yumminess from myself and those that I share it with.  I will definitely be making this recipe again. I recommend it to all of you to do the same.  Especially if you are a coffee cake and an oatmeal raisin cookie fan.....it's a LOVELY combination of both.

I also really liked how there was a thick ribbon of cinnamon and brown sugar goodness that ran through the middle of this cake.  Raisins and chopped nuts studded the middle of the cake too making it a true oatmeal cookie delight.

Because Valentine's Day is just around the corner I couldn't resist making this coffee cake in a heart shaped pan.

Oatmeal Raisin Cookie Coffee Cake

(recipe found on the lovely and oh so scrumptious blog,  A Whisk and a Prayer)

Cake Ingredients:

2 cups AP flour

2/3 cup oats (regular or quick cooking)

2 tsp baking powder

1/2 tsp salt

1 1/4 cup sugar

1/2 cup butter, at room temperature

2 eggs

1 cup milk

1 Tbsp lemon juice

1 tsp vanilla extract

Filling/Topping Ingredients:

1/4 cup AP flour

1 cup brown sugar

1/4 cup butter, cut into small chunks

1 1/2 tsp ground cinnamon

2/3 cup raisins

1/3 cup chopped walnuts (or nut of your choice)

Directions:

1.  Preheat oven to 350 degrees F.  Grease a 9" round (or heart shaped) spring form pan.

2. In a medium bowl whisk together the flour, baking powder and salt.  Set aside.

3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. 

4.  Add in 1/3 of flour mixture to the butter/sugar/egg mixture.  Then mix in 1/2 the milk, lemon juice and vanilla extract followed by another 1/3 of the flour mixture.  End with remaining wet ingredients and then the last of the flour.  Set aside as you make the filling/topping.

5. Make the filling/topping -  In a medium bowl combine flour, brown sugar and cinnamon.  Add in 1/4 cup butter chunks.  Using the back of a fork or a pastry cutter blend in butter until mixture resembles coarse sand.

6. Pour 1/2 of the cake batter into prepared pan.  Then sprinkle 1/2 of the filling/topping mixture.  Sprinkle over filling/topping raisins and chopped nuts.  Pour remaining cake batter over raisins and chopped nuts.  Top everything off with the remaining filling/topping mixture.

7. Place coffee cake into oven and bake for a good 45-50 minutes (my heart shaped cake took almost a full hour to bake), or until a toothpick inserted in the center comes out clean.  Cool cake on a wire rack until it comes to room temperature and then remove sides of spring form pan.

So, so numilcious!!!

Happy Oatmeal Raisin Cookie Coffee Cake Baking!

WINNER of Tate's Cookies Giveaway and The FASTEST Cookies EVER

Drum roll PLEASE! - In honor of the New Year I'd like to announce the winner of the Tate's Cookies and Cookbook Giveaway! I punched in the appropriate numbers (1-42) into random.org and the lucky number that was chosen was......

#5!!!  Yes,  the WINNER is Laurie!  The wonderful Laurie from cookin' up north.  Congrats Laurie!!!

Along with the above happiness of announcing the winner of Tate's Giveaway I want to share a lovely cookie recipe.  One of the very FASTEST cookie recipes ever.....and yummy too! - full of cinnamon-y flavor, studded with oatmeal and plump raisins.  Yes, Oatmeal Raisin Cookies is what I'm about to share with you made and baked in a flash.

All you have to do is blink because once you do this recipe is mixed together and ready to be scooped into little balls onto cookie sheets and thrown placed into the hot oven.

Here we go....

Fastest EVER Oatmeal Raisin Cookies

(recipe discovered on TK and slightly altered from TK member carolinacollegcook)

Ingredients:

2 eggs

1/2 cups veggie or canola oil (I used canola)

1 box (18oz) Yellow Cake Mix (moist variations work best)

1 1/2 Tbsp cream - 1/2 and 1/2, light or heavy will all work well (I used heavy)

1 tsp ground cinnamon

3/4 cup raisins

3/4 cup oatmeal

Directions:

1. Preheat oven to 350 degrees F.

2. Beat eggs in a large bowl.  Add in oil then cake mix and cinnamon and stir/beat until thoroughly incorporated.

3. Add in cream and then raisins and oats.  Make sure everything is incorporated fully.

4. Place scoops of cookie dough on lightly greased or parchment lined cookie sheets.  Bake for 8-10 minutes or until edges are lightly browned.   Cool cookies for a couple minutes on cookie sheets and then remove to cooling racks.

Enjoy with a nice cold glass of milk!

Happy FASTEST Ever Oatmeal Raisin Cookie Baking!



Oatmeal Toffee Bars Sprinkled with Chocolate Chips

I have many passions in life.  One being my family and friends (love you guys to bits and pieces!!!). Another being around or in beautiful surroundings (like my Mom's garden or a beautiful table cloth or driving through the South of France in my Aunt's little happy car with fun dancey music playing).  And of course one of my BIGGEST passions in life is baking and cooking (which you all know very well).  Yet another passion in my life is paper crafting.  Yes, I adore making cards, scrapbook pages (thanks to my dear friend Kylah for encouraging me and showing me the way) and 3D items too.  I have been able to really feed my passion of paper-crafting by becoming a Stampin' Up! Demonstrator as of 8 years ago.

Part of my passion of being a SU! Demo allows me to have a group of girls come over to my house once a month and have an evening of creativity and fun.  Every month I carefully choose at least 2 (sometimes 3 if I am feeling really inspired) projects for everyone to make. Above you will see one of the projects we made last month.  A great project to make for not only are owls part of the focal point of the mini cards (I also have a special little passion for owls) but also we made a little match-book to hold the hand-made cards.  A nice gift or way to present a card to someone special. 

 Along with the materials and guidance of the projects I like to bake a little something special to share with everyone.  Any excuse for me to bake I jump upon!  Last month I made these lovely little Oatmeal Toffee Bars (which I sprinkled with chocolate chips because chocolate usually makes everyone happy).  Super YUM and a very happy success of a recipe.  Full of flavor, easy to make and a smile is sure to come across your face one you bite into one of these bars.  What more could you ask for!

Oatmeal Toffee Bars Sprinkled with Chocolate Chips

(recipe has been adapted from TK member, Karly )

Ingredients:

1 cup butter, softened

1 cup brown sugar, packed

2 eggs

1 tsp vanilla extract

1 1/2 cup flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

3 cups oatmeal, quick cooking or regular rolled oats

1 cup Health Bar Bits

1/2 cup chocolate chips

Directions:

1. Heat oven to 350 degrees F.  Grease 9x13 baking pan.

2. Beat butter and brown sugar in a large bowl until well blended and nice and fluffy.  Add in eggs and vanilla extract.

3. In a medium bowl stir together flour, baking soda, cinnamon and salt....

  ....Gradually add flour mixture to the butter mixture.   Mix well all together.

4. Stir in toffee bits and oatmeal - batter will be stiff....

5. Spread batter into prepared pan.  Sprinkle with chocolate chips....

6. Bake for 25 minutes until lightly browned or until tooth pick inserted in the center comes out clean....

  Cool in pan and then cut into squares.  Serve with happiness!

Happy Oatmeal Toffee Bars Sprinkled with Chocolate Chips Baking!

It's like a warm hug....Oatmeal Cake

Do you ever feel like you just need a hug?  You know the kind of  hug that will make you feel better inside and out?  Well, lately the weather here in Southern NH has been cloudy, almost dreary with rain sprinkles (sometimes even a down pour of showers).  Such weather starts to really effect me when it goes on for more than 3-4 days.  All I want is to be hugged....a nice warm cozy hug to make the "drabby weather" feeling go away!  I have also discovered a recipe that gives me the same cozy, warm and happy feeling.....an Oatmeal Cake.  This cake is delish!  And FULL of flavor and texture with a sweet frosting on top to give it the all around happiness that if offers to those that eat it.  

So far, everyone I've shared this cake with I've been able to give them a nice BIG ol'smile of happiness once they bite into this cake.  It's like a warm happy hug in one single bite.  

The recipe comes from one of my newest cook-book finds.....Southern Cakes - Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott.  It is a gem of a cook-book!

Oatmeal Cake

(recipe from Southern Cakes)

Ingredients:

1 cup old-fashioned oatmeal (NOT quick-cooking)

1/2 cup (1 stick) butter, cut into 6 pieces

1 1/2 cups boiling water

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp nutmeg (I used cinnamon instead...of course you could use both if you wish too)

1 cup sugar

1 cup light brown sugar

2 eggs, beaten well

1 tsp vanilla extract

Coconut-Pecan Frosting:

1/2 cup (1 stick) butter

1/4 cup evaporated milk

1 cup sugar

1 tsp vanilla extract

*1 cup chopped pecans (if need be you can go without)

1 cup sweetened shredded coconut

Directions:

1. Preheat oven to 350 degrees F.  Generously grease either two round 9" pans or one 9x13 pan.

2. In a medium bowl combine the oatmeal, butter and boiling water.....

 Stir to mix them together a bit.....

...... Set aside for 20-30 minutes.

3. In another medium bowl combine the flour, baking soda, salt and nutmeg (or cinnamon or both) and stir with a fork to mix everything together well.....

4. In a large bowl combine both kinds of sugar with the eggs and vanilla - beat with a mixer on medium speed for about 2 minutes until thick and light colored.

5. Gently stir in the flour mixture in two batches into the egg/sugar mixture - beating just long enough each time to make the flour disappear.  Mix in the oatmeal mixture - stirring and folding to combine everything into a nubby but well-mixed batter.

6. Pour batter into pan(s).....

...and bake for 25-30 minutes - I made my cake in a 9x13 pan and it took 35 minutes to fully bake.  Cake will be golden brown and spring back when lightly touched in the center.  It will also just begin to pull away from sides of cake pan showing that it is done.  Cool.  If you have used round cake pans, carefully remove from pans after 10 minutes of cooling.

7. Frosting time!  Start off with putting butter, evaporated milk and sugar in a medium saucepan over medium heat.....

 Bring to a gentle boil, stirring occasionally.  After the mixture comes to a gentle boil remove from heat.

8. Stir in vanilla extract, pecans and coconut....

*I did not use pecans the first time I made the frosting for this cake....I just used the coconut and it was still VERY yummy with a good consistency.

9. Beat frosting well with a wooden spoon or a whisk until you have a thickened, cooled frosting.  Spread between layers and then on top of cake or spread over top of 9x13 cake....

Serve warm with a cup of tea = warm hug = happiness!!

Happy Oatmeal Cake Baking!

This post has been linked to...

Tuesday's at the Table

Delicious Dishes

And Baby Makes Five