Cranberry Orange Oatmeal Muffins

Cranberry Orange Oatmeal Muffins


It’s finally starting to feel like fall, cooler weather, leaves falling, and fall flavors (besides pumpkin) starting to make an appearance. Cranberries, oranges, oatmeal, oh my.




Even though I’ve only made these muffins a hand full of times, when I think of cooking with oatmeal they are always the first recipe that comes to mind. I actually lost this recipe years and years ago somewhere in the depths of my recipe books and drawers. I tried to look for it or something similar online but came up with nothing. A few weeks ago I dug through it all and finally found it. I was afraid that I built them up in my head over the years, and that they were just going to be okay. But they were everything I remembered, exactly what I wanted and was looking forward to. I absolutely will be making them more often now.




You can use fresh or dried cranberries with this recipe. I like both versions equally. I also add in 1/2 teaspoon of cinnamon, or pumpkin pie spice just because, but feel free to leave it out if you’re looking for something fallish with out the typical spices. I also like to use my trusty yellow handled scoop that I use for cupcakes for even distribution of the batter.  If you want to get a little fancy you can use the juice of the orange mixed with powdered sugar to make a glaze for the top of the muffins. Enjoy!




Cranberry Orange Oatmeal Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 cup rolled oats
  • 1 cup of sour cream OR yogurt
  • ½ cup canola oil
  • ¼ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • the zest of one medium or large orange
  • 1 cup of chopped dried cranberries OR ¾ chopped fresh cranberries
  1. Preheat your oven to 400°F
  2. In your mixing bow combine the oats, orange zest and the sour cream, let it sit to moisten for about 5-10 mins while gathering together the rest of the ingredients
  3. In another bowl sift together the flour, salt, baking soda, baking powder and cinnamon (if using).
  4. Add the oil, both sugars, and egg to the sour cream oat mixture. Beat until well combined.
  5. Mix in the dry ingredients, and fold in the cranberries.
  6. If you are not using baking cups you'll want to grease/PAM the muffin tin.
  7. Distribute the batter evenly between 12 cups and bake for about 20 minutes or until lightly browned on top and toothpick comes out with few crumbs or clean.




Summer Lemon Breakfast Rolls

Summer Lemon Breakfast Rolls

As we transition into Autumn (a little slowly in the Bay Area), this recipe might seem a little inappropriate or untimely, but I’m having trouble letting go.


Cat has also been obsessing over the idea of Lemon Ricotta Pancakes this week, AND we got a whole bunch of lemons in our veggie box last week.


Maybe I’m a jerk for not making her the pancakes, but these were just screaming at me.


Summer Fresh Lemon Rolls with a Zesty Cream Cheese Glaze
Prep time
Cook time
Total time
Recipe type: Breakfast Pastry
Serves: 6-12
  • Dough:
  • ¾ cup warm milk
  • 2½ teaspoons active dry yeast
  • ½ cup softened unsalted butter
  • 2 large eggs
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 3½ cups all-purpose flour
  • For the filling:
  • 1 cup sugar
  • 1 lemon, zested
  • ½ cup softened unsalted butter
  • ¼ teaspoon powdered ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • Juice from 2 lemons
  • For the glaze:
  • Juice of 1 lemon
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  1. Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
  2. On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
  3. Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
  4. Cover the bowl with saran wrap and place in the fridge to rise for one hour.
  5. While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
  6. Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
  7. Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
  8. Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
  9. Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
  10. Cover with a towel and let rest on the table for another hour to rise.
  11. Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
  12. While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
  13. Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
  14. They can be eaten the next day, but be sure to reheat for optimal enjoyment!

I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.


29 Peanut Butter Recipes


Today is my birthday! I couldn’t think of a better way to spend it than admiring one of my most favorite foods in the world and giving you 29 recipes about it for my 29th birthday.  This is a collection of recipes found from all over the internet, some from Qwerty Cafe, some from my favorite food blogs, and Pinterest. The recipes consist  of some of my most favorite peanut butter recipes ever and some I cannot wait to try.

1. Peanut Butter Gelato


2. PBBLTS (Peanut Butter, Bacon, Lettuce, Tomato, Sour Cream Sandwich)


3. Peanut Butter Banana Smoothie


4. Peanut Butter and Jam Waffles from A Beautiful Mess


5. Peanut Butter Oreo Blondies from A Pinch of Yum


6. Peanut Butter Lovers Milk Shake from Domestically Speaking


7. Chocolate Peanut Butter Layer Cake from Annie’s Eats. This is one of my most favorite cakes ever! I ask for it every year for my birthday.


8. Crispy Peanut Butter Balls from The Chew/Clinton Kelly. I think this is my most favorite recipe out of all the 29. A coworker of mine would make them around the holiday time. Last year was the first time she didn’t, and the first time I did. They are so simple to make, just a bit of work with rolling/scooping and coating in chocolate. I could live off these.


9. Peanut Butter Coffee Cake from Crazy for Crust


10. Chocolate Truffle Peanut Butter Pie from Pillsbury. I made individual ones of these recently, keep an eye out on Qwerty for a post about them. In the title picture they are in the bottom right corner.


11. Soft Homemade Peanut Butter Oreos from Crazy for Crust


12. Chocolate Dipped Peanut Butter Empanadas from The Daily Meal


13. Soft and Chewy Triple Peanut Butter Cookies from Averie Cooks


14. Easy Peanut Butter Brownie Ice Cream (no ice cream machine needed) from Crazy for Crust


15. No Bake Peanut Butter Puff Bars from Dinners Dishes & Desserts


16. Creamy Peanut Butter Fudge from Barefeet In The Kitchen


17. Chocolate Peanut Butter Cup Cookies from Erica’s Sweet Tooth


18. Chocolate Peanut Butter Ribbon Dessert  from Kitchen Daily/ Philadelphia Cream Cheese


19. Peanut Buttery Snap Crackle ‘n Pop Brownies from Kevin & Amanda


20. 3 Ingredient Peanut Butter Cookies from Gimme Some Oven


21. Reese’s Overload Peanut Butter Cookies from Crazy for Crust


22. Peanut Butter Chocolate Chunk Cookie Bars from Averie Cooks


23. Chocolate Peanut Butter Earthquake Cake from I Was You Dry


24. Nutter Butter Truffle Brownies from Crazy for Crust


25. Flourless Peanut Butter Cup Swirl Brownies  from Cupcakes and Kale Chips


26. Peanut Butter Polka Dot Bars from Dinners Dishes & Desserts


27. Chocolate Covered Pretzel Peanut Butter Bites from Sally’s Baking Addiction


28. Peanut Butter Butterfinger Cheesecake from Sally’s Baking Addiction


29. Peanut Butter Kitchen Sink Popcorn from Crazy for Crust


Busy Girl Meal Ideas

This summer I made the silly decision to take summer classes. And not just one summer class, but two summer classes. Two summer classes one of which is pre calculus and trigonometry, and the other being my first crack at C++ programming.

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Doing all my homework and studying for tests has gone exactly like this.

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I have been insanely busy the last few weeks.

Some of the trouble I had last semester, this semester, and I know will happen next semester as well – is I don’t eat very well because I just don’t have much time to make food, or go get real food, and I’m picky about what I might pack for lunch because I leave the house so early in the morning and then it’s hours before lunch time without any refrigeration!

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It’s a lot to deal with.

I’ve got a few links though that make me excited about packing my lunches soon and I wanted to share with you!

Look at these Cucumber Subs! I hate soggy bread when I make sandwiches to take anywhere, so I usually just avoid sandwiches altogether. But clearly from my posting history I love sandwiches to death. I’m super excited about this cucumber house for delicious meats and cheeses.


What a great way to make smoothie prep even faster! I’m terrible at eating breakfast, but this should definitely help.

Salad in a jar

This is the recipe I’m most excited about finally trying. I’ve seen it around and have heard friends talking about it, but haven’t actually gone for it. This will be perfect for me though! I’ll stay fresh until I’m ready to eat, wont get soggy or gross, and I can make them ahead!

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I need more recipes though, so please comment below if you’ve got some great make ahead meal ideas!

Copy-cat Recipe: Petite Vanilla Bean Scones

Copy-cat Recipe: Petite Vanilla Bean Scones

I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do.  I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to  Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.


I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!

photo (1)


5.0 from 1 reviews
Petite Vanilla Bean Scones
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 2¼ cups powdered sugar
  • 3 ounces of unsalted butter (cold and cut into chunks)
  • 1 egg
  • 1 cup milk
  • 2 whole vanilla beans
  1. Split both vanilla beans in half length wise
  2. In a small sauce pan bring the milk and vanilla beans to a simmer
  3. Once the milk has simmered transfer to another container and cool completely
  4. In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
  5. Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
  6. Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
  7. Slowly add the milk into the dry mixture.
  8. Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
  9. Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
  10. While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
  11. Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.



Aries was investigating me and the scones at the light box

Recipe Review: Banana Muffins

Recipe Review: Banana Muffins

I’ve been having trouble eating breakfast in the mornings before school or work. Virtually every day (even weekends) I’m leaving the house pretty early and I can’t think of something easy filling, but this last week these banana muffins sure helped a lot.


They are of course a far call from any kind of well rounded and nutritional breakfast, but it means I’m able to wait to get lunch until I’m home and can skip the fast food.

I’ve made banana bread many times in my life, always pulling a random recipe here or there, and this time was no different.  I wanted something that seemed simple and would use up a bunch of our brown bananas.

(Besides, I can’t bribe Brandie to make me her Cinnamon Streusel Banana Bread every week)

I found this one by Yammie and fell in love with how simply it was layed out.  I didn’t have any gallon bags so I ended up dirtying at least one bowl, but it was still so worth it.

My only complaint is that I think the recipe had too much sugar, since ripe bananas are already so sweet, but it the muffins were exactly what banana bread should be; sweet, sticky, and soft.

Recipe Review: Banana Muffins
Prep time
Cook time
Total time
Serves: 12
  • 3 brown bananas (1 cup mashed)
  • 2 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour*
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • Glaze (optional):
  • ½ cup powdered sugar
  • 1 tablespoon milk or lemon juice
  •
  1. Preheat oven to 375ºF.
  2. Get out a ½ measuring cup and a ¼ teaspoon (these will be all you need to measure your ingredients).
  3. In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
  4. Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
  5. Bake for about 20 minutes or until a toothpick comes out clean.
  6. To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.
As written on:

The original recipe said it would give you about a dozen muffins, but I got nearly two dozen out of it.

All in all I liked this recipe a lot and recommend you try it.

5 Stars (5 / 5)

Also, be sure to check out Yammie’s site!

Krispy Kreme Doughnut Monthly Flavor Review: Brownie Batter and Cake Batter

Krispy Kreme Doughnut Monthly Flavor Review: Brownie Batter and Cake Batter

About 12 years ago a Krispy Kreme Doughnuts opened near me. Everyone talked about how wonderful the doughnuts were, and how magical those warm, right from the fryer, just glazed ones were.  Everyone had to have them, warm or not, people went crazy for them. Even though the Krispy Kreme was pretty close, it was never that close without a car. So I only had a few Krispy Kremes from the local grocery store, but I didn’t think they were anything to go crazy over. A few years later, they closed. The buzz went away. The building sat there empty for years, until about 2 years ago. I noticed one day driving by the hot sign was on, and a super long line of cars wrapped around the building.

Did you know there’s an app for that!?


I still have not had a ‘hot one’, but did manage to make my way  there last fall for their pumpkin spice and pumpkin cheese cake doughnuts. That’s when I found out they had specialty flavors every month. Sometimes it’s two different flavors, or the same flavor in different styles, like a custard filled doughnut and a cake glazed doughnut.

This month’s flavors are cake batter, and brownie batter custard filled doughnuts. I love just about anything cake batter flavored, and who doesn’t like to lick the brownie spoon? We picked these up as soon as Adam and I could fit it into our Qwerty dinner cheat day. So, what did the Qwerty Crew think of these delicious little doughnuts?

Brandie: I really liked both of them, but the cake batter is the better one in my opinion. The flavor of the custard is spot on cake batter. Not overly sweet, or overwhelmingly cake batter flavor like the chemically tasting ones. It’s fresh and light. I hope to get at least one more before they are onto the next flavors. The brownie batter ones do taste like delicious just mixed up batter, it even has the little bit of brownie batter grit. But there’s just a little something missing flavor wise and I can’t quite put my finger one it. Would I eat another one? More than likely, it’s a chocolate creme filled doughnut. If there’s a Krispy Kreme near you I say go try them out!

Brie: Unfortunately, I was just getting over the flu when Adam and Brandie brought us these delectable donuts. I filled up quickly on dinner, but made sure to try one of these. I thought at first that the Brownie Batter would be what I wanted, but I ended up going with the Birthday Cake Batter. It was delicious! The filling tasted just like frosting, and the crunchy sprinkles on top were perfect. Growing up in New Hampshire, I was always a Dunkin Donuts girl, but Krispy Kreme is definitely a treat. Can’t wait to see what they’ve got next month!

Cat: So, this whole cheat day thing has really made me aware of whether or not I’m enjoying what I’m eating. In this case – the brownie batter doughnuts failed the “worth it?” test. The texture was nice, but I was expecting a rich, chewy, moist, ultra chocolatey experience – and they didn’t really deliver. The flavor just wasn’t that strong and though they weren’t unpleasant… I’d give them a “meh.” The cake batter flavor was much better, but only because of the filling. The pastry itself was similar in its blandness to the brownie batter. The filling, however, was absolutely reminiscent of frosting – but the sweetness was THISCLOSE to being cloying instead of enjoyable. For my diet’s sake, I’d definitely have the cake batter ones again… and I’d just spoon out some of the filling. 🙂 As a side note – I have tried fresh-from-the-oven classic Krispy Kremes and they are absolutely addicting.

Adam: The cake batter was for sure my favorite of the two. The problem with the brownie batter is that the donut itself doesn’t have enough of a flavor to enhance the filling. Mix the batter filling with a classic chocolate donut and I’d be on board!