Leftover Oatmeal? Try this!

Muffins like to be surrounded by their friends : butter and hot cocoa.

Muffins like to be surrounded by their friends known as Butter and Hot Cocoa…

Oatmeal is on the breakfast menu every week at our house. Not that there is a menu, per se. There is simply an eat your breakfast situation – similar to that of lunchbox finds and dinner delicacies. You get what you get. You’re welcome.

You’d think I’d learn not to make so much oatmeal, but I was never good at math – so I always end up with more than needed. And I find it hard to sell oatmeal as an after-school snack.

You know what I can sell as an after-school snack? Muffins. Especially right out of the oven. Especially paired with a cup of hot chocolate. Especially on a blustery fall day.

Georgia is a muffin master...

Georgia is a muffin master…

So yesterday I asked our Epi kitchen pros if I could make muffins out of leftover oatmeal. The kitchen team totally loves it when I go to them in the middle of a busy work day and ask them questions like this. They act like they are super duper busy prepping for a huge event, but I know, deep down, that they would be disappointed if they didn’t have the chance to stop everything and discuss oatmeal muffins.

I realize that many of you out there don’t have access to a full kitchen of professional chefs so I am sharing this recipe with you. It’s fast, it’s healthy, and it’s delicious. And it leaves more room in your fridge for the important things. Like vegetables. And Chardonnay. Speaking of, these muffins pair well with Chardonnay.

There's simply no room for oatmeal...

There’s simply no room for oatmeal…

Epicurean’s Play It Again Oatmeal Muffins

Prep time: 10 minutes | Bake time: 25 minutes | Servings: 12 muffins

Ingredients:

  • 1 1/2 cup flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 cup milk (I used almond milk)
  • 1 egg, well beaten
  • 2 tablespoons butter or oil, melted (I used coconut oil)
  • 1 cup cooked oatmeal (my leftover oatmeal already included raisins and brown sugar – feel free to add these items or others such as blueberries, chocolate chips, etc. – creativity, like chocolate chips, is encouraged in the Epicurean kitchens!)

Directions:

  • Preheat oven to 400 degrees.
  • Butter or spray or line muffin pans.
  • Combine dry ingredients together in small bowl.
  • In a separate bowl, stir the egg, milk, and butter into the oatmeal.
  • Stir until well blended.
  • Combine the two mixtures and mix well.
  • Spoon each muffin cup 2/3 full of batter.mes out dry when inserted into the center.
  • Bake for about 20 minutes, or until a toothpick comes out clean.

submitted by Stephanie Blackford

Pumpkin Panna Cotta Is Part of the Magic at Western Fantasy

Western Fantasy Photo: Steve Peterson for The Denver Post

You know that phrase so good you can eat it with a spoon? That phrase perfectly describes this Pumpkin Panna Cotta. Our chefs swear you can make this at home – and it was fabulous at the annual Western Fantasy event last Saturday night. I’ve yet to try to make this, but I am very good at eating it, like all the delights that roll out of our busy kitchen. Let us know how you fared after you attempt this concoction and in the meantime, happy Friday.

Epicurean’s Pumpkin Panna Cotta

Prep time: 45 minutes| Set time: 8 hours or overnight| Serves: 6

Ingredients:

  • 1 cup heavy cream
  • 1 vanilla bean, split
  • 1/2 cup sugar
  • 3 Tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 Tbsp powdered gelatin
  • 2 Tbsp pumpkin powder
  • Pinch of salt

Directions:

  • Cook above ingredients in sauce pan for few minutes, remove from heat
  • Cover and set aside for 30 minutes
  • Bloom 1Tbsp powdered gelatin with 3 Tbsp water (not familiar with “bloom”? Follow package directions – this step is integral in creating a smooth, creamy texture and is not as tricky as it sounds)
  •  Remove vanilla bean from cream mixture and bring it to a simmer
  • Remove from heat and whisk in bloomed gelatin
  • Strain through a fine strainer into a bowl
  •  Add 6oz milk and 6oz heavy cream to the mixture and mix well
  • Pour mixture into serving glasses
  • Cover glasses with plastic wrap and refrigerate for 8 hours
  • Garnish with whipped cream, nutmeg and cinnamon