Farmer's Market Friday: Blueberry Oatmeal Bread

Every Thursday, on my lunch hour, I go to the Corning Farmer's Market. I do the best I can with making sure that we always have fresh fruits and vegetables in the house, but it can get pricey at the local grocery store. Which is why a Farmer's Market is so awesome. The prices great, the produce picked at the peak of perfection and I am supporting local farmers. It's really a win-win. Yesterday for about $20.00 I came home with sweet corn, cucumbers, baby tomatoes, green peppers, lettuce, fresh garlic, peaches, and of course, blueberries. *wow* And, not to mention the most vibrant bunch of zinnias in shades of red and pink to brighten up the dining room table.
I am not a huge fan of blueberries in this natural state. But, between last week and this week the my favorite vendor has had the most tasty, vibrant, most beautiful lookin' pints of blueberries for sale. *drool* So good in fact, that last week, as Madaline was helping me wash and prep the produce, she devoured so many of the blueberries that there were not enough left for bread or muffins or pancakes. So,this week, I got smart. I separated what I needed for this loaf of bread AND then I let her know that I had them all washed, rinsed and ready for snacking. *win-win*
Now, I mentioned that I am not a huge fan of a raw blueberry. BUT - put it in a cake...a muffin...or even a quick bread, and I am good to go. (and, yes, my dislike for the raw blueberry also extends to the cooked realm as it applies to blueberry pie and blueberries used in crisps and crumbles) (YES....I know I am weird). And, I adore anything that contains Oatmeal - a cookie, a cobbler, a crisp, a cake, a muffin or a quick bread. But, to sit down and eat a bowl of Oatmeal - ahhh...I think not. *gag*Moving on. SO - here, I get what I like best - Cooked Blueberries and Oatmeal, in the form of a somewhat good for you, yummy, bread. I say good for you, because this recipe used brown sugar instead of white and you could very easily substitute applesauce for the oil in a 1:1 ratio.
It made the house smell divine as it was baking last night and this morning I cut myself a slice, dropped it in the toaster.....and OH MY GOODNESS - It was a TOASTY OATMEALY BLUEBERRY HEAVEN.

Blueberry Oatmeal Bread
2/3 cup packed brown sugar
3/4 cup milk (I used regular, 2% cows milk)
1/2 cup vegetable oil
2 eggs
2 1/4 cups flour (I used all-purpose)
3 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 cup quick-cooking or old-fashioned oat
1 cup fresh or frozen blueberries that have been thawed & drained (I used fresh)

Preheat oven to 350 degrees and grease the bottom ONLY of an 8 or 9 inch loaf pan.

Whisk together the brown sugar, milk, oil and eggs until well combined. Set aside and sift together the flour, baking powder, cinnamon and salt. Add oats to the flour mixture. Reserve 2 teaspoons of flour mixture. Combine the dry ingredients with the wet. Toss blueberries with reserved flour mixture and gently fold into bread batter. Pour into prepared pan and sprinkle top with additional oats.

Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. (Mine spent an hour in the oven and my oven temp is fairly spot on). Cool in pan, on wire rack for about 10 minutes. Run a knife around to loosen from pan; remove from the pan and cool completely, about 2 hours on a wire racks.

Wrapped tightly, bread can be stored at room temperature for up to 4 days or up to 10 days in the fridge.



Molten Summer in a Pan

Ham Porter: Hey, Smalls, you wanna s'more?
Smalls: Some more of what?
Ham Porter: No, do you wanna s'more?
Smalls: I haven't had anything yet, so how can I have some more of nothing?
Ham Porter: You're killing me Smalls!...
Summer time just isn't summertime without at least once or twice scalding the delicate skin in the corners of your mouth on a molten hot marshmallow sandwiched between a graham crackers and drenched in melted chocolate.

(fyi: Try a Resee's Peanut Butter cup in place of the Hershey Bar next time you make s'mores - and when you do - let me know - it's a sandwich full of marshmallowly peanut buttery goodness - you will LOVE me forever for sharing that little secret with you)
So...Where were we?????
Ahhh...Yes....S'more Brownies.

What is there not to like about a S'more Brownie? Nothing. At least in my opinion. You get all the goodness of both worlds. The ooey gooey goodness of a S'more and the luscious fudge-y deliciousness of a brownie. Oh my good heaven!

S'more Brownies*:
1 Family Six brownie mix in a box + ingredients to make the brownies from the back of the box
One sleeve of graham crackers, broken into bite sized pieces
(there were 8 crackers, 4 rectangles each, in a sleeve, at least in my box)
1 bag of Milk Chocolate Chips
2-3 cups of mini marshmallows (or you can cut a whole bag of regular marshmallows into 4qtrs)

Preheat oven and mix brownies according to package directions. Pour into a foil lined 9x13 inch pan and bake per directions on the back of the box. While brownies are baking, mix your broken grahams, chocolate chips and mallows in a dish and set aside.

(Try to refrain eating this mixture and for the LOVE of all that is HOLY try to keep your toddler from picking out the chocolate chips)

About 7 minutes before the brownies are completely finished baking, remove from over and evenly distribute graham/chip/mallow mixture over to of brownies. Smoosh gently into the brownies, return to the oven, and finish baking.
When finished, your s'more brownies should be puffed, golden, molten and delicious.

*Side Notes:
~When I makes these next time - I will most likely add the extra egg to the brownie batter to make the brownies a cake like consistency. I really think it is necessary considering the weight of the topping that goes on top.

~Wait until the brownies are completely done or within the last 5 - 7 minutes. When I made this batch, I put the topping on during the last 15 minutes of baking. Since my brownies were made to be more fudge like, it took forever for the center of the brownies to get done and as a result some of my marshmallow gooey goodness melted and disappeared into the brownies.

~Also, I made this batch by cutting regular sized marshmallows into quarters. Next time, since they really are only 99 cents a bag, I won't be such a penny pincher and actually make them with mini-marshmallows to get better more even distribution when the topping is added.

~I am not usually a big fan of lining the pan with foil - but, unless you want to be scraping and scrubbing molten mallow goo off your baking dish, I highly recommend that you do.