Posted in Writing

Guess What? You Can Buy Kerrygold Butter On Amazon…But I Wouldn’t Recommend It

*This post may contain affiliate links, please check my disclosure.

So, I have to provide reviews of all kinds here on the patio, so just for grins, I thought I’d check into whether my favorite butter, that being the grass-fed kind, specifically Kerrygold brand, could be purchased on Amazon...guess what?! You can!! However, I would not recommend it, only because it costs considerably more than you would pay for it in the store.

Real butter from real ingredients

Currently, I buy mine at Walmart for $3.44 per delicious gold brick. At Amazon, the same brick will cost $4.40 plus tax and shipping. Really? Actually, the first ad that popped up said $14.95 + $4.99 shipping! Must be a misprint I thought, so I added it to my cart to see if it really was only one 8oz. brick of butter and sure enough, it was! I’m definitely not buying one brick of butter no matter how tasty for upwards of $25!

By the way, I’m loving using Grammarly on both of my websites, it corrects my spelling, punctuation,  and other errors so editing my content is a breeze. Thanks, Grammarly!

Back to the butter though, Kerrygold is the ONLY butter I use, and I use it every day in my bulletproof coffee, for my sweet potatoes and whenever else I need to use butter. Yes, it costs a little bit more, but I love the quality and assurance that the ingredients are made from pure full fat cream that comes from grass-fed cows.

There are plenty of other products that are a better buy on Amazon, and one thing I like is the Smile program. A portion of your purchase goes to your favorite charity, you can change it anytime you want! It’s free to join and it goes to a good cause. They are also selling produce now on Amazon, through a program called Prime Fresh. Pretty soon, there will be no need to go to the grocery store. Of course, you pay for this convenience, but it’s worth it not to have to go to the grocery store. Shopping from your home in your pj’s sounds good to me!

Explanation of Prime Fresh membership

So, if you want to buy your butter from Amazon, or anything else for that matter, they have thousands of products and tons of services to try. There is even a new music service that is free to join for a short period, go and check it out! For me, it’s just one of those pick and choose kind of deals, I won’t be buying my butter from Amazon but I would definitely buy a book or some essential oils or something. If you would like to try anything I have mentioned here today, just click on any of the blue links, and they will take you where you want to go. Thanks for stopping by!


*Disclosure: Mentions of associated products, services, or businesses within the content of this blog may or may not be noted as an affiliate in every reference. I only choose to promote products, services, or businesses that I have used and or trust.



Posted in Writing

How To Love Oatmeal Again-Bob’s Red Mill Steel-Cut Oats Review

*This post may contain affiliate links. Please check my disclosure.

You know, I used to hate oatmeal. That was before I tried the delicious baked version by fellow Pinterest user Alexandra from Alexandra’s Kitchen who taught me that oatmeal can be scrumptious if prepared properly.

After making the baked version several times and tweaking it to my own tastes, I just about have it perfected, now I can’t get enough! I love the chewy texture, the crunch of the nuts and the custard-like base of this baked concoction. Here is a picture of my latest attempt which looked delicious, but failed to impress…I’ll explain in a moment.

My blueberry-almond baked oatmeal

What is different about this oatmeal you might ask? I tried a different brand than Bob’s Red Mill Steel-Cut Oats and they were not as tasty, they did not soften after soaking like his and they just didn’t taste as good in general. Don’t get me wrong, they were edible and I didn’t waste them, but I’ll certainly be going back to Bob’s from now on.

Let me share with you the original recipe, and then how I personally tweaked it to suit my own tastes, then you can try them both yourself and tell me how you got on with it.

I promise, even if you aren’t an oatmeal fan, you will totally fall in love with these oats. They are good hot or cold, with or without fruit and/or nuts, however, I prefer them fully loaded. They tend to keep me fuller throughout the morning that way.

Here is Alexandra’s version of the recipe, followed by my tweaks:

Yield = 1 8×8-inch pan (or something similar); or 6 individual servings (6 6-oz ramekins)

As I noted, I like these baked oats both with berries and without, so don’t hesitate to make them if you don’t have any berries on hand — they are so good on their own. I have used both almonds and walnuts. I do toast the walnuts. I don’t toast the almonds — it doesn’t seem to matter.

The mixture can be assembled the night before, though it doesn’t have to be.

<strong>Update, Oct 2014:</strong> Almonds are my preference. Often, I make this without any berries, and I omit the cinnamon. I love adding sliced apples.
Author: Alexandra
Serves: 6
¾ cup steel cut oatmeal
½ cup (60 g) almonds (sliced, untoasted are great) or walnuts halves, toasted and chopped
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon fine sea salt
¾ to 1 ½ cups (90 to 185 g) blueberries
2 cups (475 ml) whole milk
⅓ cup (80 ml) maple syrup
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
In a small bowl, mix together the oats, the nuts, baking powder, cinnamon, and salt.

In another bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in the fridge (if desired) overnight. If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoons of the dry ingredients into each ramekin; then pour liquid over top. The liquid will reach the top of each ramekin. I was worried it was going to overflow, but it didn’t. To prevent a catastrophe, I suggest lining a 9×13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.

Preheat the oven to 375°F with a rack in the top third of the oven. (Note: I have baked this both in the top third and in the middle and don’t seem to notice much of a difference.) Give the mixture a good stir. Scatter berries (if using) into an 8-inch square baking dish. Pour milk-oat mixture over the berries.

Bake for 55 to 60 minutes (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

My Tweaks:

Instead of 2 Cups of whole milk, I used 1 Cup of Almond Milk and 1 Cup of So Delicious Culinary Coconut Milk-to make the base more like a custard.

Instead of 2 Tsp of vanilla extract, I used 1 Tsp of almond extract and 1 Tsp vanilla extract

I only use Kerrygold grass fed butter (the only butter I use period)

Other than the fact that I did not use Bob’s Red Mill Steel-Cut Oats for my latest batch, all went well. In the future, I will only use his award winning steel-cut oats, which are also known as pin oats. They have the best taste, soften up as they are supposed to when soaked overnight, and no powdery residue on your tongue, like the “store” brand I tried. Lesson learned!

Click on the links provided to buy your oats from Bob (at Amazon) and let me know how your recipe turns out!



*Disclosure: Mentions of associated products, services, or businesses within the content of this blog may or may not be noted as an affiliate in every reference. I only choose to promote products, services, or businesses that I have used and or trust.