Oatmeal Cream Pies (and the Allure of Summer & Childhood)

June felt like such a crazy month, and July is going to be even busier. I can’t believe how quickly the months are flying by. The summer has this sort of allure where anything and everything somehow feels more exciting. More possible. Like life was previous at a standstill and summer was that awakening change. Summer brings about adventure–it’s as if the world is giving you permission to explore it with more curiosity and vigor than ever before (you always had that permission, but for some reason, during the summer, it’s bigger. It’s louder).

Well anyways, I think because of the mysterious aura of summer, it’s easier to lose track of time as well. I had kind of worried in the past that when I was no longer a student, summer would not feel the same. There would be no more “summer vacation.” There would be no more amazing adventures and days spent laughing and playing in the sun. But I have to say, summer feels just as wonderful as it always has.

This past weekend in particular, it really hit me though the importance of making time for the things you love and the things that truly reenergize you. While being out and about seeing people and doing things constantly is exciting and fulfilling, it’s also draining for an introvert like me. Baking, of course, is my respite.

This weekend, as I sat in my bed, unrelentingly exhausted, all I could think that I wanted to do was light a few candles, maybe put on a little piano music and bake something delicious. That something delicious that captured my heart ended up being oatmeal cream pies. Aren’t they just pure perfection? Oatmeal cream pies manage to elicit both the nostalgia of childhood and the joy of the present moment as you bite into these soft, chewy cookies, filled with that fluffy, vanilla buttercream center.

As I enjoy one right now, I’m reminded of school field trips and sports team parties. I’m reaching back into my childhood and setting a giant plate right in front of 23-year-old me.

Granted, homemade oatmeal cream pies are wayyy better than the “Little Debbie” packaged ones could ever dream of being. Get out of the way processed nonsense–homemade is where it’s at. This recipe comes from mybakingaddiction.com.💛

Oatmeal Cream Pies 

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups rolled oats

1 cup (2 sticks) unsalted butter, softened

3/4 cup brown sugar

1/3 cup sugar

2 eggs

1 tsp pure vanilla extract

For the Vanilla Buttercream

3/4 cup (1 1/2 sticks) unsalted butter, softened (don’t melt)

2 1/2 cups powdered sugar

1 tsp pure vanilla extract

1/2 tbs milk (optional, depending on how thick you’d like your frosting to be)

Preheat the oven to 350º F and grease a cookie sheet.

In a large mixing bowl, cream the sugars and butter until light and fluffy. Add the eggs and vanilla and beat just until combined.

In a separate bowl, stir together the flour, baking soda, cinnamon and salt. Little by little, fold the dry mixture into the butter mixture until everything is uniform. Add the oats in one cup at a time and stir until combined.

I found that using about a tbs of dough for each cookie was a good size. Roll them into balls and pat down just slightly. Bake the cookies for 11-12 minutes or until they start to turn a nice golden brown along the sides.

While the cookies are baking, we can get started on the buttercream frosting. Beat together the butter, powdered sugar and vanilla until you get a fluffy, whipped texture without any clumps. If you’d like the cream to be a little thinner, add 1/2 tbs of milk at a time.

Once the cookies have finished baking, transfer them to a cooling rack and wait about 15 minutes. Then, simply sandwich a big dollop of frosting between two cookies and enjoy! Try not to eat a million at once (I totally did). A classic suggestion, but these go splendidly with a big glass of milk. 💛

The Messiest, Most Delicious S’mores Hot Chocolate

We’re bringing a night in front of the campfire indoors for this one. The simplicity of roasting s’mores over a fire is one of my favorite things about summer time. I also love hot chocolate (who doesn’t?), so I came up with something that I think captures the essence of that classic treat but in a breakfast-y drink form.

It turned out pretty gooey and messy, and so I ended up with “The Messiest, Most Delicious S’mores Hot Chocolate.” Prepare your sweet tooth for this heaping cup of marshmallowy chocolate. Of course, simply putting marshmallows over hot chocolate and letting them melt isn’t enough to elicit that campfire feeling, so I used a marshmallow “roasting” method in the kitchen that I think worked out well.

This decadent drink has all the fix-ins of a traditional s’more. The graham cracker crumbs, roasted marshies and chocolate mix together for a sweet, rich drink that’ll feel reminiscent of those good times roughing it out in the woods (except you’ll be at home under a blanket).

This recipe makes two cups of hot chocolate. The amount of marshmallows used are meant to be split between two cups, or you know, you can make one giant mug for yourself. 😉

The Messiest, Most Delicious S’mores Hot Chocolate

2 cups whole milk

60 g Symphony Bar milk chocolate (or 1/2 a standard-sized candy bar)

1 heaping tsp cocoa powder (unsweetened)

1 tsp Nutella or other chocolate hazelnut spread

About 10 large marshmallows (more or less depending on your preference)

About 4 graham cracker squares

Chocolate Syrup

Caramel Sauce

Crush the graham crackers into fine crumbs using a rolling pin and bunch them up in a nice, large pile. Prepare your mugs by pouring a bit of chocolate syrup on a plate and dipping the rim of each mug into the chocolate. Then, dip the rim of the mugs again into the crushed graham crackers.

In a medium-sized pot, pour the milk over medium-low heat and add the Symphony Bar, cocoa powder and Nutella. Whisk until everything has melted. Be sure the milk does not get too hot.

Let the hot chocolate sit at low heat while you prepare the “roasted marshmallows.” Set your oven to broil-high, and place the marshmallows on a foil-lined baking sheet. Put them in the oven and watch very closely. The marshmallows will start to roast quickly. Take them out when they’ve reached your preferred level of toastiness. I took mine out after about 1 1/2 to 2 min.

Carefully pour the hot chocolate into each mug, followed with the roasted marshmallows. Sprinkle some of the extra graham cracker crumbs over the top and generously drizzle with caramel and chocolate sauce. Happy sipping!

Strawberry Muffins With Mascarpone Whipped Cream

Kitchen time has been so fun lately. Like more fun than usual. I’ve really been exploring my creativity with baking and I’ve been pleasantly surprised with the outcome.

So I had mascarpone whipped cream on top of brioche french toast at my verrrry favorite breakfast joint, Snooze, recently and I’m kind of obsessed with it now. And since strawberries are in season, I figured why not combine the two somehow for a sweet summer treat.

These strawberry muffins taste almost like a strawberry shortcake. They’re like wonderful, decadent dessert muffins and the mascarpone makes for a nice creamy addition. I think they would go well with brunch as a sweet portion, coupled with a savory side or main dish. Or you can simply have dessert for breakfast (yessss).

Let’s get to it.

Strawberry Muffins w/ Mascarpone Whipped Cream

1 1/2 cups all-purpose flour

3/4 cup sugar

A dash of salt

2 tsp baking powder

A dash of cinnamon

1/3 cup vegetable oil

1 egg

1/2 cup milk

1/2 tsp pure vanilla extract

Organic strawberry preserves (this tastes best, but you can use whatever strawberry jam you’d like)

8 oz strawberries (about half a carton)

For the Mascarpone Whipped Cream:

8 oz heavy cream

4 oz mascarpone cheese

2 tbs + 1 tsp sugar (or sweeten to taste)

Grease a muffin tin and preheat the oven to 400º F.

In a large mixing bowl, stir together the flour, baking powder, salt, cinnamon and sugar. Then in a liquid measuring cup lightly whisk the egg, vegetable oil and milk. Slowly add this to the dry mixture and fold until blended. Add the vanilla. We’re going to leave them as “plain muffins,” as the strawberry portion comes after they’ve baked in the oven.

Bake for 20 min, or about 18 min if using a dark, non-stick pan.

Meanwhile, we can get going on the mascarpone whipped cream. In a medium-sized mixing bowl, add the heavy cream, mascarpone and sugar (if you aren’t sure how sweet you want it to be, start with less sugar. You can always add more as you go). With the beater hooks slightly chilled, beat the mixture on high until it stiffens into a fluffy, whipped texture, about 3 min. Set it aside in the fridge.

Thinly slice your strawberries and set aside.

Once the muffins are done, allow them to cool on a rack for 10-15 min, then carefully slice each muffin in half horizontal ways so that you have a round little “muffin sandwich.” Spread a generous amount of strawberry preserves and as many strawberry slices as you would like on the bottom half and place the other half over the top. Drop a dollop of whipped cream over the top and garnish with strawberry slices. I added a bit of sliced almonds as well (you know I’m all about that crunch factor).

These are great to share with someone else, and be sure to have a couple of forks on hand! You’ll also want to make sure you store these in the fridge so the whipped cream does not melt. Enjoy enjoy! ❤