Homemade Oatmeal Packets

Basic ingredients:

1/3 cup Oats
Pinch of salt
Sweetener of choice
3/4 cup water, milk, almond milk, etc.
Snack-sized ziploc bag + sharpie for labeling

The type of oats will determine the cooking time in the microwave. For quick oats, 2 minutes should be plenty. Follow the instructions on the container of oats that you buy.
Make sure the container you use can hold about twice the capacity needed for the ingredients - it will bubble up in the microwave and possibly overflow so watch it carefully.

FLAVOR VARIATIONS

Apple Cinnamon
1/3 cup oats
pinch of salt
1 Tbsp dark brown sugar
1/4 tsp cinnamon
chopped freeze dried apples


Peanut Butter Banana
1/3 cup oats
pinch of salt
1 Tbsp light brown sugar
1 Tbsp PB2 powdered peanut butter
~5 slices freeze dried banana


Chocolate Peanut Butter Banana
1/3 cup oats
pinch of salt
1 Tbsp dark brown sugar
1 Tbsp PB2 chocolate powdered peanut butter
1 tsp cocoa powder (optional - the chocolate PB2 is not very chocolate-y)
~5 slices freeze dried banana


White Chocolate Strawberry
1/3 cup oats
pinch of salt
1 Tbsp light brown sugar
~1 Tbsp white chocolate chips
small handful freeze dried strawberries


Chocolate Strawberry
1/3 cup oats
pinch of salt
1 Tbsp light brown sugar
2 tsp cocoa powder
small handful freeze dried strawberries


Other flavor ideas (not yet tried):
Strawberry Banana
Maple Walnut (using maple sugar)
Blueberry Muffin (freeze dried blueberries, brown sugar, cinnamon, nuts?)
Pineapple Coconut
Chocolate Raspberry
White Chocolate Raspberry
Strawberries (or other fruit) and Cream (with powdered creamer, or just pour some half and half on top after cooking)

Chocolate Cake with Kahlua Whipped Cream Frosting and Strawberries

from : http://chewoutloud.com/2012/08/07/double-chocolate-cake-with-kahlua-whipped-cream-and-strawberries/

For the Cake:
3 oz good quality semi-sweet chocolate, finely chopped
1 1/2 cups fresh, hot coffee (OR 1 cup coffee plus 1/2 cup dark rum)
1 1/2 cups unsweetened cocoa powder
2 1/2 cups all purpose flour
3 cups white sugar
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs, room temp
3/4 cups vegetable oil
1 tsp vanilla extract
1 1/2 cups buttermilk

Sliced strawberries for garnish (optional)

chocolate curls for garnish (optional)

For Stabilized Whipped Cream Frosting:
16 tsp water
4 tsp agar agar powder (not flakes)
4 cups very cold heavy whipping cream
4 tsp vanilla extract
8 Tbsp powder sugar
2 T Kahlua


DIRECTIONS:

For the cake (can be made 1 day ahead):
Preheat oven to 300F.  Grease two 9×2 round cake pans.  Line bottoms of pans with rounds of wax paper, and grease the paper.

Combine finely chopped chocolate with hot coffee, and stir occasionally until chocolate is completely melted.  Set aside at room temp. Stir in rum, if using.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a second large bowl, beat eggs until thickened and lemony yellow – about 3 min with standing mixer or 5 min with hand-held mixer.  Gradually add in oil, buttermilk, vanilla, and melted chocolate mixture.  Continue beating until well combined.  Add flour mixture and beat on medium until just combined well.  Divide batter evenly between the cake pans (fill about 2/3 of the way. you may have a small amount of batter left. I used it to make 12 mini cupcakes which baked for 15 min).  Bake in middle rack until toothpick comes out clean or almost-clean.  About 50 minutes.

Cool cake completely in pans on racks.  Can cool overnight at room temp, wrapped well.  When cool, slowly run a thin knife around edges and invert layers.  Carefully remove wax paper.

For the frosting:
In large mixing bowl, stir in heavy whipping cream, vanilla extract, powder sugar, and Kahlua.  Put this bowl, along with  beaters, in fridge to keep cold.

Take out the bowl with whipped cream ingredients.  Beat on medium until ribbons form (not to soft peaks yet.)  Add the agar agar powder.  Beat to stiff peaks.  Keep in fridge until ready to use.

Spread 1 1/2 cups whipped cream between the layers then frost the rest. Garnish with strawberry slices and shaved chocolate, if desired.  Cake keeps very well in fridge as long as it is covered.

Mini Fruit Tarts with Mascarpone Cheese Filling

http://inncuisine.com/scrumptious-sides/behold-the-blueberry/

I made these over the summer for my graduation party and they were a pretty big hit, and really simple to make. I bought both blueberry and strawberry preserves and fresh strawberries and blueberries...to make half and half blueberry and strawberry. The strawberry ones seemed to be a little more popular.

If I recall correctly, my mom picked up 3 dozen phyllo shells for me to use in case some of them were broken. But, none of them were and I'm pretty sure I filled the whole 3 dozen.

Recipe:
1 cup mascarpone cheese (about 8 ounces)
1/3 cup well-chilled heavy whipping cream
1/4 cup confectioner’s sugar
1/4 cup blueberry (or strawberry) preserves
fresh blueberries or strawberries
3 boxes frozen mini phyllo (fillo) shells

To Make the Filling

In a medium-size bowl, simply add the mascarpone cheese, well-chilled heavy whipping cream and confectioner’s sugar, and whip using an electric mixer until firm peaks form and the mixture holds its shape. Take care not to overwhip.

Preparing the Shells

Using thawed, mini phyllo (fillo) shells, spoon just enough blueberry or strawberry preserves (about 1/2 teaspoon) into each shell to cover the bottom. Next, spoon (or pipe in) mascarpone cheese filling (about 2 teaspoons) over the preserves until each shell is filled.

Top with a fresh blueberry or strawberry and serve immediately. This recipe produces approximately 3 dozen filled, mini phyllo shells.