Dessert and Sunday Night Breakfast

Today after work I went to my mother’s dessert party. I finished the trifle (as I mentioned the other day) that I started yesterday. Her neighbour made the chocolate bundt cake behind it. This is the best chocolate cake that I’ve ever had. It’s an old recipe, too.

Dessert!

Roasted pear and raspberry trifle. The slivered almonds on top are hard to see!

The trifle was so popular that I was requested to make another one for Thanksgiving (which is in two weeks). I don’t want to make the same one. Perhaps pumpkin? The same neighbour who made the chocolate bundt cake always hosts Thanksgiving, and she requested it. How could I turn her down, when she can bribe me with chocolate cake!?

It was popular!

It was popular!

Once I got home I had to make my breakfast for the week. This week my fridge has lots of raspberries, and I have some bosc pears as well (leftovers from making a pear-raspberry trifle!). So I decided to make slow cooker oatmeal. I haven’t had it for a while, and I have some early mornings and long days coming up. Plus it’s a perfect autumn food (well, really, it’s also perfect in the winter and spring). It reminds me a lot of rice pudding (which I love!), although the grain is different. Here it is waiting for a final stir:

Raw oats floating in their cooking liquid inside of a crockpot, shown with a wooden spoon for stirring them in

Slow cooker oatmeal, pre-cooking.

How do I make my slow cooker oatmeal? Like this!

  • Grease the crockpot, otherwise the final product will stick to it pretty badly! I like using coconut oil because it tastes good. Any other oil or fat would work just as well, like as not.
  • Pour in your liquid. Steel cut oats use a grain:liquid ration of 1:4. So 2 cups steel cut oats requires 8 cups of liquid. I use 6 cups of water and 2 cups of a milk substitute. This is math!
  • You’ll also want to add a bit of sugar (1/4 cup) and stir it in until it’s dissolved. This is unless you prefer to add it to individual portions, of course. I like adding it to the cooking because then I can tell Fuzzy that it’s pre-sweetened and he gets less sugar than he would if he free-handed it.
  • I always forget to integrate my spices properly. I use 1 tsp of vanilla and cinnamon, 1/4 tsp cloves, and either 1/2 tsp either nutmeg or cardamom depending on what I feel like at the time. Which might be why it reminds me so much of rice pudding! If you want to integrate your spices properly (apparently I don’t want to because I always forget to do this) put them (dry) in a cup. Add a spoonful of your water/milk liquid and stir well. You’ll get a form of spice paste. Put that into your 8 cups of liquid and stir it around again.
  • Now add your 2 cups of steel cut oats that I mentioned earlier.
  • Then I cook it on low for 8-9 hours. I’m told not to cook it for longer than 9 hours because it’ll dry out. So usually I make it and then wake up ten minutes early to turn it off and let it cool while I go about my morning routine.
  • I’m not sure how well it freezes, but I put it into containers and put it in my fridge. There! Breakfast for the week!
Breakfast

Breakfast

Success and Backtracking

Today I made this roasted pear trifle for my mum. The custard didn’t set very well (perhaps because I added an extra egg) although my expectations may have been high. Is custard supposed to have the consistency of jam, or closer to yoghurt? This one was more akin to buttermilk. It still works for my purposes. It’s more for the flavour, anyway. I’ll finish the trifle tomorrow, because that’s when it’ll be served; whipped cream doesn’t tend to enjoy being left overnight.

I frogged some of my knitting today while I was waiting for my custard. Here’s a tip: read your pattern and then don’t assume that you know it. The key is to keep re-reading your pattern. Apparently I was supposed to set aside 16 stitches, rather than knit them for another five inches. This makes sense when I think about it. But did I do that? No, of course not. So out came those three extra inches.

I’ve almost finished a scarf that I promised a friend of Fuzzy’s. Pictures to come!