I think this one is the perfect level of sweetness for morning – tart, baked plums nestle into the soft fragrant cake; almost like a bread pudding. The Whole Wheat Pastry Flour and Multi Grain Cereal give it a pleasant granola-like texture, but without the crunch, if that makes sense. Every bite is just interesting. Read More »
This is my new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy.
The beauty of oats is that a little salt one way or a little sugar the other is the tipping point for dinner vs. breakfast/dessert. Remember when we talked about how convenient it is to make a big pot of steel cut oats for the week, and using different toppings to keep your meals exciting? It got me to thinking about other, more savory ways you can dress up a hot cereal, and this is the first dinner-worthy combo I’ve found that’s good enough to tell the world about . (Using bacon feels a bit like cheating–what isn’t delicious with bacon? But it’s just so tasty with the oats.) And if you aren’t a fan of sweets for breakfast, it makes a fantastic start to the day, too. Read More »
We have a winner for the Hodgson Mill “Have A Grain Holiday” baking contest! Barbara at Barbarabakes.com wowed us with a beautiful and delicious Citrus Cranberry Cream Cheese Danish Braid that earned her first place in our food blogger contest. That’s the link to her winning entry along with detailed directions on how she made it all come together.Now that another holiday is upon us, and the seasons are a-changing, I wanted to pay homage to Barbara’s recipe, but tweak it just a little bit for springtime. I wanted to bring my favorite flavors from hot cross buns into the picture—warm spices against fresh citrus zest and golden raisins. I also toned down the sweetness just a tiny bit to reflect a hot cross bun (I left off the citrus sugar, since the finished product is sweet enough for me). I love her recipe, and I also wanted to try out a few other seasonal ideas; I think they’re both pretty terrific. Read More »
These muffins combine the earthy sweetness of roasted sweet potatoes, the light caramel chewiness of dates, and the hearty goodness of oats, wheat bran, flaxseed, soy, wheat germ and cracked whole wheat in Hodgson Mill Multigrain Cereal. No simpering breakfast cupcakes here; these have a firm, springy texture that makes you take your time and savor each bite, and just enough sweetness to go great with a cup of coffee. I love the body and texture Multigrain Cereal brings to baked goods—if you like these, you might also want to try my Multigrain Pumpkin Pancakes. Read More »
Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Read More »
I had the best muffin a few weeks ago– a lifesaving muffin. I was on a road trip, driving through Michigan, and having a really hard time finding quick road food that was not covered in cheese, or deep-fried, or both. I stopped at a little diner and the sign at the front advertised “Rise and Shine Bran Muffins” packed with pineapple chunks, apples and raisins, and it was like someone turned on the sun in the middle of the night. Night and day, muffin, you are the one . . . .
Now that it’s getting even darker and colder outside, I’ve been thinking about this muffin. And a tropical beach. But I digress…. I thought, ‘I can make that muffin! I’ll focus on the tropical flavors, and add a little texture with Hodgson Mill Multi Grain Cereal with Flaxseed and Soy.’ Read More »
I think by now the excesses of the holidays are firmly behind us, and resolutions– like health and fitness and saving money–stretch ahead. I’d like to suggest one proverbial stone for these two birds—and that is Hodgson Mill Steel Cut Oats. They’re incredibly healthy and filling, full of protein and fiber– I definitely notice that the days I start with whole grains like steel cut oatmeal, I can hold out better ‘til lunch. It’s also cheap to prepare; plus you can make enough in one go to last for the week, (like I’m about to describe) and using different toppings helps keep it interesting. Voilà–cook once, and you’ve got hot breakfast for the week. Read More »
I’m delighted to be here. My name is Erin; I love food (making, and eating). I like making things. And I like sharing both.
My parents, Bob and Cathy, own Hodgson Mill, and when the chance came up to work with them, to photograph and write about the products I’ve been using pretty much since I learned to bake, I jumped. I already bake all kinds of Hodgson Mill for myself and my friends. Why not for new friends, too?
I always try to eat healthy. It makes me feel better. But I also adore food, and I love trying new tastes, old tastes, anything sweet. . . . Read More »