Posts Tagged ‘snacks’

Kate Langenburg/A&E Groove

It’s the dead of winter. Eating comfort foods is right on this time of year. But comfort food doesn’t have to be bad for you if you know how to make healthy alternatives. Enter the blueberry almond oat muffin.

This little treat makes a delicious snack, on-the-go food, breakfast, dessert, or lunch side. It also pairs very nicely with a hearty winter bean soup.


  • 1 1/2 cups all purpose flour
  • 1 cup quick rolled oats
  • 3/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries (see my note about blueberries below)*
  • 1 tablespoon lemon zest
  • 1 cup milk (or soymilk)
  • 1/4 cup butter or margarine, melted
  • 1 egg, lightly beaten
  • 1/4 cup sliced almonds, coarsely chopped

Photo by Kate Langenburg

Step 1: Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray or line with paper liners.

Step 2: Combine flour, oats, brown sugar, baking powder and salt in a large bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix until dry ingredients are moistened.

Step 3: Scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently (or you can dump the almonds right into the batter while you’re mixing all the ingredients together). Bake 18-20 minutes or until golden brown. Remove from oven and cool 5 minutes.

*A quick note about blueberries: it’s hard to find great tasting berries this time of year. Most berries have to be shipped in from far away countries, like Chile or Venezuela, so they are often not fresh and loaded with preservatives to keep them from spoiling on the journey. As a result, a tangier taste ensues. Keep this in mind when you cook with berries during the winter.

Thanks to the Pampered Chef cookbook for this one.

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Kate Langenburg/A&E Groove

With Christmas rapidly approaching (and by rapidly, I mean tomorrow), my family has always embarked on a tradition that I’m sure many of you have also enjoyed: the delicious making of the christmas cookies.

After perusing the cookie cookbooks, we have come across a tasty little treat that we have made many Christmases before. I love these cookies. They’re called chocolate oat chewies and they’re filled with chocolate cake batter, oats, and pieces of chocolate, too. (I’ve always been an avid chocolate fan, if you can’t tell.)

Yum, here are the ingredients:

  • 1 package Duncan Hines moist deluxe Devil’s Food cake mix
  • 1 1/3 cups old fashioned oats, uncooked
  • 1 cup flaked coconut, toasted and divided
  • 3/4 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 5 bars (1.55 ounces each) milk chocolate, cut into rectangles

You can also use dark chocolate if you’d prefer. They come out equally as rich and delicious. Anyway, here are the simple steps to follow…

Step 1: Preheat oven to 350 degrees.

Step 2: Combine cake mix, oats, 1/2 cup coconut, melted butter, eggs and vanilla extract in a large bowl. Cover and refrigerate for 15 minutes.

Step 3: Shape dough into 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Bake 12 minutes or until tops are slightly cracked. Remove from oven. Press one chocolate rectangle into center of each cookie, then sprinkle with the remaining 1/2 cup of coconut. Remove to cooling rack.

A word about toasting your coconut…it’s not necessary. You could have regular coconut flakes, but it tastes better if you toast it. To do so, spread it on a cookie sheet and bake it at 350 degrees for three minutes. Stir and bake one to two minutes longer or until light golden brown.

Enjoy, and happy holidays from A&E Groove!

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