Oat Flour Tutorial

I don’t have a lot of kitchen tricks up my sleeve but this one is definitely one that I love.  

Did you know that you can make your own oat flour in a snap?

And seriously, it's so easy.  All you need are oats and a blender!  

Side Note: The Quaker Oats tin has been in my kitchen for years.  I always refill it.  I’m not sure why I love it so much.  Pretty sure it’s older than my kids. 

Fill the blender 2/3 full with oats—original or quick, doesn’t matter.

Blend on low for 30 seconds or until all of the oats rotate through and they become a flour consistency.  

That’s it! {wink}

Now off to make my lovely oatmeal chocolate chip muffins--and if you're gluten-free, these are for you!  Check back for the recipe.

What's your favorite thing to do with oat flour? 

Fairy Flower Blossom Cake Tutorial

I've spent a lot of years living with little princesses and fairies.  I guess it comes with the territory of being a mama of three girls for the past 24 years!  
This is a tutorial of a cake that I made when my youngest little fairy princess was little and when her world revolved around Tinker Bell.  

Materials Needed:
1 9-inch Cake Layer (any flavor)
2 8-inch Cake Layers (any flavor)
1 batch of your Favorite Frosting
2 boxes of Rolled Fondant
Green paste Food Coloring
Violet paste Food Coloring
White Sparkling Sugar
Decorative Candle or Toy
Cake plate, stand or board
Frosting Spatulas/Spreaders
Heart-shaped Cookie Cutter


First start with one 9-inch cake layer.
Put it on your cake plate or board to decorate.

Frost the cake with your favorite frosting.
Not all people like the taste of fondant, so it is nice to have a tasty frosting for those who just peel it off.

Knead the store-bought rolled fondant in powdered sugar to make pliable.
Knead in green paste food coloring.

Roll the fondant out with a rolling pin to 1/8-inch thickness.

Lay fondant over cake layer; smooth with hands; trim excess.

Add one 8-inch cake layer; frost.
Add second 8-inch cake layer; frost.

Color the other box of the fondant violet.
Roll out; cover cake layers; smooth and trim.

Cut "petal" shapes from the violet fondant.
Adhere to the side of the cake with a little water.
Overlap the petals; curl tips back.

Cut the "leaves" out of green fondant with heart cookie cutter.
Adhere to the bottom of the blossom.

Make vines the way that you would make a play-doh snake.
Place them in a random wiggly pattern up the blossom.

Using a pastry brush, wet the fondant with water.
Place your candle or toy in the center of the blossom.
Sprinkle with Sparkling Sugar for whimsy.

This tutorial appeared on my family blog years ago and was featured on 
Tip Junkie! {my claim to fame :) }

Reindeer Cookies

Here is one of our favorite family baking traditions. The reindeer cookie.

They are lots of fun to make, they look adorable--even the little ones can do it!

First you start with your favorite peanut butter cookie recipe.

Gather a few simple decorative toppings: tiny twist pretzels, chocolate chips and holiday M&Ms.

Roll dough into balls, press flat, then pinch slightly to create the 'reindeer' head shape.

Add a tiny twist pretzel for his antlers,

and chocolate chips (pointy side down)

for the eyes,

and finally an M&M for the nose!

Piece of cake! Well cookie, actually.

Bake as called for in your PB cookie recipe, but watch for the cracking of M&Ms-- it may be a minute or two less.

Ho Ho Ho! 

Baklava Made Easy

I really believe in the power of getting to know one's roots, especially when becoming one with your culture leads to eating lots of yummy things. :)

 In my case, I have always been obsessed with the deliciousness that is Greek food.  When I was a kid and we went to Greek picnics, my dad bought me my weight in Greek pastries.  As an adult, Greek food brings memories of fun, love, and family. 

I have a great recipe for baklava--but I have simplified it over the years and I think that it is the best of both worlds--easy to make and a delicious Hellenic masterpiece!

Grind the walnuts in a food processor.  Combine nuts, cloves, and cinnamon in a bowl 

Brush bottom and sides of a 9 x 13-inch pan with melted butter

Layer pan with 10 sheets of phyllo, brushing each layer individually with a pastry brush

Found in the freezer section of most grocery stores

This particular batch was made for my daughter's wedding.  Shout out to Jennifer, Mother-of-the-Groom for her buttering skills :)

Sprinkle with a layer of nuts

Add another 10 layers of phyllo, buttering only the top layer

Sprinkle with another layer of nuts and repeat layering nuts and phyllo until all of the nut mixture is used

Top with 10 layers of phyllo, buttering each layer individually 

Tuck the excess phyllo down the sides of the pan

Brush top generously with melted butter

Using a sharp knife, cut pastry into diamond-shaped pieces, being careful not to cut through to the bottom of the pan

Cut vertical lines first (black); then cut diagonal lines (pink) to create diamond shapes

Bake at 325 for one hour or until puffy and golden brown

WHILE BAKLAVA IS BAKING...

Combine sugar, water, and lemon slices

Bring to a boil

Add cinnamon stick and simmer 15 minutes

Add honey and heat only until blended

Cool at room temperature

While pastry is still hot, pour cooled syrup over baklava  

Allow to set for one hour; cut pastry through to the bottom

  Leave in pan several hours or overnight before serving

Yep, I always taste test before anyone else can try it! :)

OPA!