Today, little man has his orientation/meet the teacher day for preschool.
This might not seem like a big deal, but it is to me.
For the last three and a half years, he's been my baby. But now he is starting school. Like a big kid. Once he starts, there's no stopping it. And that's scary.
Yes, I went through this with little miss, too.
And now she's in third grade. See? There is no stopping this.
Back to school means one fun thing for a mommy-food-blogger.
It means after-school snacks!
(You were wondering how I was going to link this in, weren't you??)
My Secret Recipe Club assignment this month was Secrets From The Cookie Princess. I knew I'd love the blog just from the title. Cookies? Sign me up! And let me tell you, there are cookies galore - if you can dream it, Colleen can cookie it. But there's also a great variety of recipes on the blog, too, from main dishes to appetizers and everything before, during and after. Seriously, it's amazing.
When I started perusing the blog, I was actually looking for dinner ideas. I was seriously tempted by her Butternut Squash and Black Bean Chili. And by the Acorn Squash Soup. And I totally plan on making both of those this fall, when those squashes are more readily available.
But then I saw her recipe for Oatmeal Chocolate Chip Cookie Muffins and knew I just had to try them.
The muffins come together very easily. As you can see from the photos, little man helped me out, too. A lot.
And the results?
And, seriously, they're really not that bad for you. So much so that I had no guilt at all giving them as an after school snack. Or as a treat breakfast the next morning. Oh yes, I did.
Colleen, thank you so much for your awesome blog full of delicious inspiration. I can't wait to try your S'mores Banana Bread, all of your snickerdoodle variatioins, and many, many of your cookies!! You are amazing!
Oatmeal Chocolate Chip Cookie Muffins
(slightly adapted from Secrets From The Cookie Princess)
1 cup rolled oats (old fashioned)
1 cup milk, divided (I used unsweetened coconut milk beverage)
1/3 cup brown sugar
1/4 cup butter, melted and cooled (I used coconut oil, just above room temperature)
1 1/2 teaspoons vanilla extract
1 cup whole wheat pastry flour (I used regular whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chocolate chips
Preheat oven to 350 degrees and spray a 12-well muffin tin with nonstick cooking spray.
In a medium bowl, combine oats and 1/2 cup milk. Let soak for 5-10 minutes.
While the oats are soaking, whisk together the egg and brown sugar in a large bowl until smooth and caramel colored. Gradually add the butter (coconut oil), constantly whisking to temper (I didn't have to temper, but I had to get teh consistency nice and smooth), then whisk in vanilla.
Add flour, baking soda, cinnamon and salt and stir to combine. Add in oat mixture and stir in the rest of the milk, then fold in chocolate chips.
Divide batter evenly into the prepared muffin pan.
Bake at for 18 minutes or until tops are golden and a tester inserted in center comes out clean. I had to bake for three extra minutes, but I think that's just my oven.
Let cool in pan for 10 minutes before removing to wire rack to cool completely or serve warm.