As I was letting the dough rise (the recipe uses yeast) my mother came over and said, “Oh, I hate lemons you know.” She failed to mention that when I was buying 6 lemons Friday. I was really nervous because if anything, the rolls would taste lemony. It turned out fine because she ate four, proclaiming that these are “soooo delicious” while grabbing for another. They do taste really good. They are tart with all the lemon, but not overpoweringly sweet. The lemon cream cheese glaze was something I could live without because for me it seemed to take away from the dough. Here is my slightly adapted recipe:
I suggest 2 bananas since, as you see above, the ratio of overnight oats to blended banana is not even. It still tasted good though!
Adapted Slightly from: Oh She Glows
You will need:
- 1/3 cup regular oats
- 1 cup almond milk
- 1/2 tsp pure vanilla extract
- 1 tbsp chia seeds
- 1-2 peeled frozen bananas
Whisk and cover with plastic wrap. Put in the fridge OVERNIGHT.
Take out of the fridge and give a quick stir to combine.
Blend the banana(s) in a food processor. Take out a small cup. Layer the overnight oats and the banana. Eat!
It is so thick and chewy. It tastes like banana bread! The replacement of flour with oats make it a wonderful breakfast meal.
Slightly Adapted From: Chocolate-Covered Katie
- 1/2 cup oats
- pinch of salt
- 2 tablespoons mashed, very-ripe banana
- 3 tablespoons non-dairy milk or water
- 1 tablespoon unrefined coconut oil
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 tablespoon (or more) chocolate chips
- 1/2 teaspoon vanilla extract
Cook for 15-20 minutes (until firm) and than high broil for 5 minutes extra.
Today’s recipe is also a challenge. If you name this dish, you could win $500 if they choose it. You can do that here. It ends May 1st. This is a amazing breakfast since I used crumpets instead of pound cake. WARNING: It doesn’t keep very well depending on how much strawberry preserves you put on. It also tastes pretty sweet.
You will need:
- 1 teaspoon granulated sugar
- 2 tablespoons honey
- Pinch of salt
- 2 cups chopped fresh or frozen rhubarb, thawed if frozen
- 1/2 cup heavy cream
- 3 tablespoons mascarpone cheese or clotted cream, at room temperature
- 4 tablespoons confectioners’ sugar
- 8 slices pound cake or 8 crumpets
- Strawberry preserves, for spreading
Bring (2 tablespoons) confectioners’ sugar, honey, salt, a teaspoon granulated sugar, and 2 tablespoons water to a gentle shimmer in a small saucepan over medium-heat. Stir repeatedly until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
Beat the heavy cream, mascarpone and (2 tablespoons) confectioners’ sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, and then fold in the rest. Cover and refrigerate until cold, about 1 hour.
Meanwhile, preheat the oven to 375 degrees F. Use a cookie cutter to cut circles from the pound cake slices or crumpets. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved honey syrup; let cool completely on the baking sheet.
Spread a layer of strawberry preserves on the cake rounds/crumpets. Transfer the rhubarb cream to a piping bag fitted with a large shaped tip. Pipe the cream onto the cakes/crumpets.