Saturday night is turning out to be a big frakkin’ deal. The tickets have been purchased, the hotel room’s been booked, and the friend who’s going with me (I didn’t know how she’d feel about being mentioned on the blahg, so I’ll keep her anonymous for now) is as pumped about seeing The Replacements as I am. I’ve been listening to them non-stop for the past week. It’s bad enough I had to explain to the bambino why he can only sing “Bastards of Young” at home. I will probably cry if/when they do “Can’t Hardly Wait.” I won’t go into why here, but that song holds SO much meaning for me, so many memories, some painful, some wistful. Heck, I had tears of joy streaming down my face when I watched their performance on The Tonight Show:

And the next day, in spite of my exhaustion, I walked around with a huge grin on my face, like I’d won the lottery or something. And in a way, I kind of feel like I did, by snagging tickets. I feel bad for those who desperately want to see the hometown show, and aren’t able to go. I know I’d be highly pissed if I had been one who didn’t get tickets. As I posted in one of the ‘Mats Facebook groups to which I belong, these guys got me through high school and college. They always seemed to be the awkward outsiders–Not quite punk, not quite alternative, not quite rock. And to the oft-reserved, ever-observant tween/teen/young adult I was, these guys got it. That feeling of always being outside, always looking in. The desperate poignancy of Paul Westerberg’s lyrics took hold of my 13-year-old heart, and haven’t yet let go. I do love that I’ve found such a cool group of people to share this experience with…People to whom I don’t have to explain The Replacements and what they’re all about. They get it. And this is why I am so excited, so thrilled, so nervous about the concert Saturday.

While I waited for the Tonight Show to come on Tuesday night (which also happened to be my mum’s birthday), I made this Steel-Cut Oat Snack Cake:

According to my recipe card, I apparently first saw this cake on Cooking Light.com, but I have no idea how long ago (and I am too lazy to go to the website and look) I chose to write it down. It’s been ages since I’ve made it–I think the last time I did, we were still in our apartment! But I had about 2 hours to kill and steel-cut oats to use up, so I got to work.

It’s lightly sweetened, chewy, and makes a good breakfast, as well as a snack, with a cup of coffee. Or cocoa.

I’m glad I rediscovered this recipe.

Steel-Cut Oat Snack Cake

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Adapted from Cooking Light

Yields 12

8 hr, 15 Prep Time

30 minCook Time

8 hr, 45 Total Time

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Ingredients

• 1 1/2 C siggi's Vanilla Filmjolk
• 1/2 C Steel-cut oats (I used Bob's Red Mill Scottish Oatmeal )
• 1/2 C Oat flour
• 1 C all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 2/3 C brown sugar
• 1/4 C (1/2 stick) unsalted butter, room temperature
• 1 1/2 tsp. vanilla extract
• 1 large egg
• 1 Tbsp. powdered sugar (optional)

Instructions

1. Combine the oats and the filmjolk in a small bowl. Cover, and refrigerate overnight.
2. Preheat the oven to 375 degrees F. Grease a 13 x 9-inch baking pan and set aside.
3. In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer, beat the butter and brown sugar together on medium speed, until light and fluffy. Add the vanilla and the egg and beat until well-mixed. Stir in the oats and filmjolk, and beat until well-mixed.
4. Slowly add the flour mixture, mixing only until combined.
5. Spread the batter into the prepared baking pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 15 minutes on wire rack before dusting with powdered sugar.

Recipe Type: Dessert

7.6.4

285

https://tramplingrose.com/2014/09/12/steel-cut-oat-snack-cake/

I can’t hardly wait.