What’s Happening Today – October 15, 2020

Today on DelmarvaLife –

Watching someone play the piano is a bit like watching art. It all seems so complicated – but to Shirley Toms it’s second nature. She’s known as the “Sing-Along Queen of the Dunes Manor Hotel.” WBOC’s Charles Paparella sat down with her years ago and it’s easy to see why he describes her as one of the most remarkable performers he’s ever met.

The True Blue Jazz Festival in Rehoboth Beach is one that brings jazz to life through a variety of performances. While live performances in front of large crowds are not happening, the True Blue Jazz Festival is. Giving us every exciting detail are Producers, Peggy Raley and Eddie Sherman. Eddie and Peggy will also be performing for us.

We’ve got an idea that will improve your home and give you something to be excited about. All it takes? One phone call to Fancy Cutz. Katie sits down with the crew to find out about how they can do anything from fall cleanup to creating a backyard paradise.

The Worcester County Health Department is making a recipe we know you are going to just love. Carrot Cake Baked Oatmeal. Healthy and delicious! Check out the recipe below:

Carrot Cake Baked Oatmeal: 

Serves: 12, 1 Muffin Each

For Muffins:

1 cup unsweetened coconut milk beverage

2 large eggs, lightly beaten

1/4 cup pure maple syrup

1 tsp pure vanilla extract

3/4 cup grated carrots (approx. 1 1/4 medium)

1/4 cup crushed pineapple, in 100% pineapple juice, drained

2 cups dry old-fashioned rolled oats

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp sea salt (or Himalayan salt)

For Icing:

3 tbsp reduced-fat sour cream

3 tbsp powdered sugar

Directions:

1. Preheat oven to 350F
2. Prepare twelve muffin cups by lining with muffin papers. Set aside
3. Combine coconut milk, eggs, maple syrup, vanilla, carrots, and pineapple in bowl; mix well. Set aside
4. Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in large bowl; mix well.
5. Fold coconut milk mixture into oat mixture; mix well.
6. Evenly divide batter between prepared muffin cups, mixing frequently to ensure there are both oats and liquid in each cup.
7. Bake for 30 minutes, rotating pan after 15 minutes.
8. While oatmeal cups are baking, make icing. Combine sour cream and powdered sugar in small bowl; mix well. Set aside.
9. Let oatmeal cups cool in pan until you can handle them. Remove to cooling rack.
10. Drizzle each oatmeal cup with approx. 1 tsp icing before serving.

NUTRITIONAL INFORMATION (per serving): Calories: 105, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 73mg, Carbohydrates: 18g, Fiber: 2g, Sugars: 8g, Protein: 3g

Calling all Blue Cheese lovers! Blue Cheese Topper is just what you’re looking for to add that extra zing to your meals. Check out the recipe below:

What You’ll Need

• 2 cups (8 ounces) crumbled blue cheese
• 1/2 cup chopped red onions
• 1/4 cup chopped fresh parsley
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 tablespoon black pepper

What to Do

1. In a 9-inch pie plate, sprinkle blue cheese in an even layer. Top with onions and parsley.
2. In a small bowl, combine remaining ingredients; mix well and pour over blue cheese mixture.
3. Cover and chill at least 1 hour before serving.

Here’s Our Suggestions!

Use as:

• A tasty, chunky salad dressing
• A hearty change-of-pace burger topping
• A topping for crusty bread, crackers, and apple & pear slices