Quaker Soft Baked Bars

This is a Sponsored post written by me on behalf of Quaker Oats for SocialSpark. All opinions are 100% mine.

I love to bake. Anything. Everything. Cake. Brownies. Cookies. But despite what it looks like on my blog, we don’t actually have baked goods just laying around here all the time. Lots of the time, but not ALL the time. There really aren’t enough sweets in the tri-state area to keep Seven happy, and Jon, the “I don’t really enjoy sweet stuff” guy sure does seem to scarf down his fair share of brownies. I couldn’t keep up with the two of them in supply even if I wanted to. Photo1(24) I don’t really have to. Both of them adore Oreos. Both of them love those new cookies that are like the Girl Scout Samoas. Both of them are loving the new Quaker Soft Baked Bar. Have to say, I do too. photo(11)What I like most about them? They are individually wrapped. That means Seven understands that ONE package equals ONE serving. It also means it makes for easy packing into Jon’s lunch or my quick breakfast on the go. Ease is important around here! The individual packaging is also helpful on shelf life…these things really seem to stay fresher and softer longer than I imagined. Good stuff!

What I also like about them? Flavor. The Cinnamon Pecan Bread is my favorite, but the boys are bigger fans of the Banana Nut. Both are good, but me and cinnamon are old pals. These sort of taste like a cinnamon bun in soft cookie form. Nothing bad to say about that. Except, of course, when I run out of them. THAT would be bad.

Did I already mention we like EASY around here? I did. So…I’ll admit to giving them to Seven as his breakfast once.

Okay twice. Ish. Photo1(23) Why not? If we are on the run to catch the dollar movie and we are late as usual, this breakfast snack is a  wholesome food compared to a Poptart and just as healthy as a muffin. What’s the difference? There are only 140 calories (not too shabby), and have plenty of fiber and B vitamins. Not that I am in the running for Mom-of-the-Year anyway…I’d probably show up late for that award ceremony too!

Have you tried the new Quaker Soft Baked Bars ? You should! I’ll see you at the dollar movies – and I’ll instantly know you know the sound of me unwrapping that cookie package. Be sure to wave!

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Blueberry Oatmeal Popovers

I am crossing my fingers for good news today, y’all.

Cross yours too, okay?  I would love to tell you what for, but let’s just go with it…I don’t want to jinx anything.


Instead, I will share these Blueberry Oatmeal popovers with you.  Think blueberry muffin, with streusel, and a side of French toast all rolled in to one.

Sounds good, right?

Well, it is.

I love using big, juicy fruit in popovers, especially blueberries.  These were frozen, and I have to say, I really prefer it that way. Since they are frozen going into the oven, they don’t get overly cooked in the short amount of time they are baking.  That results in a pop of flavor when you bite into one, and I love that.  Just be sure to chew with your mouth closed.  Not that you don’t.




Blueberry Oatmeal Popovers

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 mini or 6 large popovers


  • 3 eggs
  • 1 cup milk
  • 1 cup All Purpose Flour
  • 5 Tbsps sugar
  • 1/4 teaspoon ginger
  • pinch salt
  • 2 teaspoons vanilla
  • 1/4 cup Oats (I used Coach's)
  • 3 Tablespoons Butter
  • 3/4 cup frozen blueberries (or as desired)


  1. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk, vanilla, spices and sugar, then whisk in the flour and oats. Pour the batter into the butter filled cups, then evenly add a few berries to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with favorite syrup. Serve and enjoy!


These can be served with maple syrup, blueberry syrup, or any syrup you prefer. It is also great with a cream cheese glaze.


I’ll be sure to Facebook and tweet once I get my news, good or otherwise…so be sure to follow me on one or both (Both!) if you want to be kept in the loop!

Fingers CROSSED!

Biscoff & White Chocolate No Bake Cookies…and a Giveaway!


I love No-Bake Cookies.  Except I don’t call them No-Bake, I call them Preacher Cookies, because, well, that’s just what we Southern girls call them.  Preacher Cookies.

Your typical Preacher Cookie is cocoa, peanut butter and oats.  And while that is incredibly good, and hits the spot in under 5 minutes, one can possibly grow tired of all that deliciousness and crave something just a little different.  Enter Biscoff Spread.


I stumbled onto Biscoff Spread one weekend when I wondered into Krogers, and a cute little lady encouraged Seven and I to take a taste.  I was hooked.  Imagine a Biscoff Cookie (you know, gingerbready goodness), suspended in a state of cream.  It has the consistency of peanut butter, and is fantastic on apples, crackers, pretzels, or a silver spoon.  It is flat out YUM.

I loved it so much that I tweeted the fine folks at Biscoff and wouldn’t you know it…they are good people! They kindly sent me a Biscoff sampler, complete with more Biscoff Spread and some of their cookies. Lucky me!!  I wanted to create something in return, but I didn’t want the flavor to get lost in a complicated creation…and therefore these cookies were born.

What resulted is a sweet and rich cookie, chewy in texture and absolutely irresistible.

Give them a try!

Biscoff & White Chocolate No Bake Cookiesbiscoff3

makes 24 cookies

  • 1 stick unsalted butter
  • 1 3/4 cup sugar
  • 1/2 cup milk
  • pinch of salt
  • 3 cups instant oatmeal (I prefer Quaker)
  • 1/2 cup Biscoff Spread
  • 2 teaspoons Vanilla
  • 1/4 cup white chocolate chips

In a larger saucepot, combine butter, sugar, milk and salt.  Bring to a rolling boil until 210-215 degrees, or, approximately 1 to 11/2 minutes at a full boil.  Remove from heat.

Immediately add in all remaining ingredients, stirring until well combined.  Working quickly, drop heaping tablespoons onto wax or parchment paper and allow to cool.

Serve and enjoy!



Have you tried the new spread?  Don’t you just love it??  Whether you have or haven’t, you are in for a treat.  Biscoff would like to send ONE of YOU a Sample package to try it and love it for yourself!  All you need to do is leave me a comment here, with an ide of how you think you would use it.  ON pancakes?  On toast? In a cookie, a cake, a tart?  Maybe you’d just sit an eat it while shopping on Amazon for Old Gringo Boots? (That’s my latest addiction…don’t ask me why, but I think I need a pair.)  So – leave me a comment!!

On Another Note…

Sorry for the lack of posting last week, folks…you may or may not have noticed, my blog was attacked.  it is still in the process of getting back up fully, but I have been lucky to have a good friend work programming magic on it over the past few days.  I still have a way to go but I am so thankful for all of his help!  And THANK YOU for coming back!  Since I am in the midst of a rebuild, is there anything you think my site needs?  Something you would like to see here?  Now’s the time to tell me!

Also – to any of you out there affected by the hurricane – I hope in all sincerity that you are okay.  Being here on the western side of Virginia, all we saw was a bit of wind…so nothing here.  But I know many of you live on the coast, from NC to Maine – and I do worry about you.  I’ve tried to check in as much as possible on you on Facebook, but…some of you aren’t talking.  Everyone okay?

Until next time kids, have a good one! And stay tuned – I’ve got a great giveaway coming up later in the week – think ICE CREAM!

By: ifood.tv