I had promised my youngest brother Luke a birthday present once he arrived at school. Well, it took me a couple weeks to ask for his address and then we had meat fest, so his care package got put on hold. After all the salsa making last weekend I figured it was about time I got to making his gift. Today I sent him Pumpkin Blondes, Chocolate Chip Cookies, Trail Mix, Homemade Granola and a jar of Spicy Salsa. He really enjoyed it so maybe I will to try to send him something every once in a while.
2 cups Rolled Oats [not the instant kind]
1 cup of sliced almonds
1/4 cup of sesame seeds
1/2 cup sunflower seeds
1/4 cup of wheat germ AND/OR flax seed
scant 1/4 cup of cooking oil
1/2 cup of honey
vanilla extract to taste
1/2 cup of raisins
1/2 cup of other dried fruit
Mix oats, all nuts, vanilla and grains into a large bowl. Then comes the ’scant’ part of the oil: measure the oil then swirl it around the sides of the scoop before pouring it out. Now measure your honey in the same scoop and it will pop right out.
Then mix it all around a little bit more. Get out your baking pan and pop it into the oven set at 300 degrees. You are going to bake it in 10 minute intervals and will stir in between to avoid burning your oats. The total time is 30 mintues.
When it’s finished baking, pull it out and mix in the dried fruit.
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.
Source: Annie's Eats