Scottish Oatcakes

So I needed a regency-type recipe to go with Tuesday’s post. Hmm, where to look? I know! My sister blog! So like I said MysteriousEats.wordpress.com isn’t lazy, but if my older sister blog  JaneAustenRunsMyLife.wordpress.comhas already reviewed or posted something, I like to just copy and paste it here (usually without asking)

Haha!

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer the rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

Thoughts After Baking:

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more JaneAustenRunsMyLife recipes, go to Earl Grey Infused Blueberry Smoothie

For more breakfast recipes, go to Banana Oatmeal Breakfast Smoothie

Healthy Pumpkin Pie Smoothie

Happy Thanksgiving!

With all the cooking and baking and everything you will be doing today, why don’t you take a few minutes and make this smoothie for breakfast. Or make tomorrow before you do Black Friday shopping. I found this recipe on pinterest, but it originally comes from Shugary Sweets.

Ingrdients:

  • 1/2 Cup of Pumpkin Puree
  • 1 Large Banana
  • 6-8 Ice Cubes
  • 6 oz Vanilla Yogurt
  • 1/2 Tsp of Pumpkin Pie Spice
  • 1 Tsp of Agave Nectar or Honey
  • 3 Tbsp of Milk
  • Pinch of Nutmeg
  • Whipped Cream

Directions:

  1. In a blender combine pumpkin, banana, ice, yogurt, pumpkin pie spice, nectar or honey, and milk.
  2. Pulse until smooth.
  3. Serve with Whipped Cream and a pinch of nutmeg.

Thoughts After Reading:

I did not like it.

Ugh!

It was not good with a weird aftertaste. Forget what I said in the beginning DO NOT make it.

For more holiday posts, go to Flag Cake

For more smoothies, go to Blueberry Earl Grey Tea Smoothie

For more pinterest recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more pumpkin recipes, go to Harvest Pumpkin Scones

London Fog Smoothie

Thoughts Before Cooking:

I’m borrowing this recipe from my sister blog JaneAustenRunsMyLife.wordpress.com as she is an avid tea fan.

It originally comes from Pinterest, but the source site is unreachable.

Oh well

Ingredients:

  • 1/2 Cup of Vanilla Yogurt (I used Greek Yogurt)
  • 1/3 Cup of Almond Milk (I don’t like almond so I used regular)
  • 1/3 Cup of Earl Grey Tea
  • 1 Cup of Crushed Ice
  • 1/4 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Vanilla
  • 1 Teaspoon of Honey

Directions:

  1. Combine all and blend.
  2. Serve.
  3. Top with whipped cream if desired.

Thoughts After Cooking:

This was better than the Fauxccino as I think having the cup of tea added to it better than the ice cubes. It came out a bit watery so I really thinking combining the two would work best. It didn’t come out super sweet with the Greek Yogurt and regular milk, so I added French Vanilla Creamer to sweeten it up. Regular yogurt would have been a better choice, but I know for next time. The cinnamon was very strong too, I would have done way less-just a dash.

Otherwise, it was very good. And a great tea drinking method for the summertime.

For more pinterest recipes, go to London Fog Fauxccino

For more Friday the 13th recipe, go to Basic Hamburger

For more on London Fogs, go to How to Make a London Fog

For more tea recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more drink recipes, go to Strawberry Infused Water

For more smoothie recipes, go to Triple Green Protein Smoothie

Blueberry Spinach Smoothie

So why am I posting a recipe on a Tuesday instead of Friday? Well, Friday marks an anniversary that relates to the mystery I am reviewing this week. I also still have spinach left over that I’m trying to use up. I decided to try another spinach smoothie, this one from Alaska from Scratch.

Ingredients:

  • 2/3 Cup of Plain Greek Yogurt
  • 1 Ripe Banana (optional)
  • 2/3 Cup of Frozen Blueberries
  • 1 Cup of Spinach Leaves
  • 1/2 Cup of Milk or choice of dairy (coconut milk, soy milk, almond milk, etc)
  • 2 Teaspoons of Protein Powder (optional)
  • 1 Teaspoon of Honey (optional)

Directions:

  1. Blend all together.

Thoughts After Making:

I loved it! It was delicious and you couldn’t taste a bit of the spinach with all the blueberry.

Although, in comparing the two-I think I like the Power Smoothie a little bit better.

For more drink recipes, go to Power Smoothie

For more smoothie recipes, go to B is for Blueberry Smoothie

For more recipes, go to Spinach Pasta Salad