A few months ago I was contacted on Facebook by Darcie Hunter, a food writer for Shanghai Family Magazine. She told me that there was an opportunity for me with the magazine, could we meet up? A few days later we grabbed dinner at Commune Social (no surprise lol!) and she explained to me the purpose of the meeting. Before I tell you what she told me, let me tell you what I thought she wanted….
Being a new blogger I figured they were looking to do an article on bloggers in Shanghai. Shanghai Family Magazine is the go-to magazine for family’s in Shanghai (hence the name) for everything from where to eat with kids, to where to have an amazing birthday party, best schools and everything in between. In my mind this article would be great publicity for me and a way to reach more readers in Shanghai. GREAT!
So as I sat there listening to her experience as the recipe writer for SFM, I was still thinking “Oh! Maybe she wants a recipe inspiration!” With a big smile on my face the conversation continued. Then she dropped a bomb shell on me. Something that I could not have fathomed in a bizillion years. Darcie revealed that she is repatriating and the magazine was looking for someone to replace her. Okay, I was starting to follow… Darcie loved my blog and believed that my recipes would really be a hit with family’s in Shanghai…..
I had to contain myself so that I didn’t fly out of my seat and do a happy dance across the floor of the restaurant! Once a month I would get to publish an article in one of the most read magazines in the city! And the icing on the cake? A professional photographer will photograph my food in an actual food studio!!
So, was I interested in taking her place and becoming the new Food File Writer for Shanghai Family Magazine?
Was I interested?
Was I interested?
I obviously don’t need to tell you my answer! After meeting with Cidonie and Jessica (Editor-in-Chief and Deputy Editor Manager at SFM) they officially offered me the position. My first article would be published in the January/February issue!
My biggest fear was having to fill the shoes of my amazing predecessor! Darcie’s articles are well written, witty and always look so beautiful! Yikes! After pondering lots of recipe options and going back and forth with Darcie (she was so patient with my scattered brain), I decided to go with our family favorite, Oatmeal Cups. They’re the perfect breakfast for any family, super healthy (no refined sugar!) and can be customized to suit even the pickiest of eaters.
The photoshoot was so amazing! Cidonie and Ransom (the photographer) have a phenomenal eye for perfect plating. I couldn’t be any happier with how the picture and the entire article turned out! I can’t wait for the next one!
I hope you enjoy the article as much as I enjoyed writing it!
Follow the link to see the actual article:
Give your family a healthy, hearty breakfast with baked oatmeal cups
My family’s Saturday breakfasts remind me of a bustling diner, churning out everything from pancakes to eggs to hashbrowns, served with a side of toast and a glass of orange juice. On the other hand, during the week, the only dish being served is a bowl of cereal and the occasional croissant from the neighborhood bakery. Between brushing hair, gathering backpacks and packing school lunches, I really have little time to do anything more fancy than that.
Then, one day, I came across a recipe for Oatmeal Cups that I just knew the kids would love. What I like most about the recipe is that it’s a healthy and hearty breakfast – a nice contrast to the usual cereal rut. The recipe uses Old Fashioned Rolled Oats – full of nutrients and fiber – as well as natural honey or agave instead of nutrient-deficient processed sugar.
My favorite recipes are ones I can customize to suit my family’s taste. Top each cup with a generous portion of your favorite fruit or nuts, or try a creative combination like apples and cinnamon, peanut butter and blueberries, walnuts and brown sugar or dried mango and almonds.
Keep in mind that some ingredients (like strawberries) lose their flavor when baked, so top the cups after you take them out of the oven. Oatmeal Cups freeze well, so bake an extra couple of batches and save them for a rainy day. Eat them like a muffin, or crumble them in a bowl of warm milk. This dish was a hit in my house, and I hope it’ll be enjoyed at your house as well!
Recipe and story by Hanady Awada
Translation by Mandarin King
Ingredients supplied by FIELDS Online Grocer
Ingredients (makes 12):
- 1 egg
- 1 tsp (5ml) vanilla
- 1 banana, ripe and mashed
- 1/4 cup (85g) honey or agave
- 2 1/2 cups (225g) rolled oats
- 1 tsp (5g) cinnamon
- 1 1/2 tsp (7.5g) baking powder
- 1/2 tsp (2.5g) salt
- 1 1/4 cups (300ml) milk
- Preheat oven to 350F (180C).
- Place 12 cupcake liners in a muffin tin. Lightly grease cupcake liners.
- In a large mixing bowl, whisk together rolled oats, baking powder, salt and cinnamon.
- Then stir in the remaining ingredients until everything is well-combined.
- At this time you can add fillings into the batter or leave plain and top them later. The mixture will be liquidy – that’s ok!
- Using a 1/4 cup measuring cup, scoop mixture into cupcake liners. Do not overfill the liners.
- Top Oatmeal Cups with your selected fruit or nut combination.
- Bake 25 minutes in a convection oven and 30 minutes in a regular oven.
- Remove from oven and cool on a wire rack. Serve warm.
- 1 茶匙(5ml) 香草精
- 1 茶匙(5克)肉桂粉
- 2又1/2茶匙(7.5克) 泡打粉
- 1 1/4 杯 (300ml)牛奶
- 这时候,您可以在面糊中加入喜欢的馅料,或不加任何东西,蛋糕做好后再进行装饰。混合好的面糊呈液状 – 就是这个状态!