Tag Archives: oatmeal

Better Place

Apple Crisp

 apple filling

Hello August!!!  Hello Monday!!! Hello Secret Recipe Club reveal day!!!!  This month I was partnered with the incredible Andrea of Adventures in all things Food – which has got to be one of the best blog names EVER.   Andrea’s blog has a bit of everything, from vegetarian goodies to desserts to crafts fit for the entire family.  I’ve been a sweet kick lately so I went straight to her dessert section, trying to avoid eye contact with her peanut butter icing because OMGoodness chocolate donuts with PEANUT BUTTER – nom nom nom.  However, in the end I was won over by her fall ready Apple Crisp.  I’m normally a summer girl but I’m ready for cooler temperatures!   Didn’t even make any changes to the recipe – it’s perfect already!  While Andrea didn’t specify what type of apple, I went with Pink Ladies since they offer a great combination of sweet and tart.  Plus they hold up well when it comes to baking.

Apple Crisp

Ingredients

6 cups apple, peeled and sliced (about 3 large)

1/4 c. unsweetened apple juice

2 Tbsp. brown sugar

1 Tbsp. cinnamon

1 tsp. nutmeg

1 c. flour

1/2 c. brown sugar

1 tsp. cinnamon

1 stick unsalted butter, cold

1/2 cup old fashioned oatmeal

Instructions

  1. Preheat oven to 350 degrees and butter up a 9x9 baking dish
  2. Put the sliced apples into a large bowl buttered then add the apple juice along with the cinnamon and nutmeg. Toss well then pour into the baking dish
  3. In a separate bowl mix combine the flour, brown sugar, and remaining cinnamon. Cut in the butter with a pastry blender or with two knives.
  4. Stir in the oats and sprinkle this over the apples.
  5. Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. Allow to set for 5 minutes then Serve!!!!
http://dancingveggies.com/2016/08/better-place.html

I also went with old fashioned oats, tho quick oats would also work well.  I just prefer a crisper crisp!  For a vegan option, switch out the butter for earth balance or a similar spread – easy peasy.   Since there are 5 Mondays in August – there will be another secret recipe club post at the end of the month so hope to see everyone then (if not sooner).

Wiggle Wiggle Wiggle

Best Oatmeal Cookies EVER

oatmeal_cookies 

Welcome to a bonus July SRC recipe!!!!  When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club.  Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food.  Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe.  I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus.  In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that!  I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule.  I also used unsweetened  flaked coconut in place of shredded since that’s what I had on hand.

Best Oatmeal Cookies Ever

Serves: Yields 30 cookies

Ingredients

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon table salt

¾ Cup Honey

¼ cup greek yogurt (I used Wegmans Brand)

2 tablespoons coconut oil

1 large egg

1 teaspoon pure vanilla extract

1? cups uncooked old-fashioned rolled oats

1 cup chocolate chips

½ cup unsweetened flaked coconut

Instructions

  1. Preheat oven to 350 and line baking sheets with parchment paper or silione mats
  2. In a small measuring cup whisk together the flour, baking powder, cinnamon, baking soda, and salt - set aside
  3. In a large bowl, mix together the honey, Greek yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined before stirring in the oats, chocolate chips, and coconut.
  4. Roll the dough into walnut sized balls and drop of the lined cookies sheet then bake for 9 - 10 minutes or until lightly brown. Note: they will be soft in the middle
  5. Remove baking sheet from oven and place on a cooling rack for two minutes before removing and placing the cookies directly on the cooling racks to finish cooling.
http://dancingveggies.com/2016/07/wiggle-wiggle-wiggle.html

Easily the moistest oatmeal cookies I have EVER had!  If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good!   The base recipe would also work well with craisins, going back to the healthy roots of this recipe.  Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!

Throw Back

Rabbi Cookies

 

I apologize for the lack of posts this past week, I was getting my Geek on at GenCon Indy 2012.  This was my 5th year as a Captain and hopefully I’ll be a Captain for many years to come.  In my visit to Indy I was able to follow-up at a few of the restaurants I visited last year, and for the most part was pleased at what I saw.  However this post is not about the Indy food scene, this post is about a new version of an old favorite.  Once upon a time I could not bake to save my life and had to rely on roommates to make cookies in order to fulfill any cookie cravings.  There was one exception to the cookie rule: no-bake cookies!  I started with the standard “preacher” cookie recipe involving oatmeal, peanut butter, butter, and vanilla.  I then started experimenting with other combinations based on what was available finally settling with the following crazy combination.

Throw Back

Serves: 36 cookies

Ingredients

1/2 cup butter

4 tablespoons unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/8 teaspoon salt

3 cups quick cooking oats

1/4 cup nutella

1/4 cup peanut butter (smooth or crunchy)

1 tsp caramel syrup (I use Monin)

Instructions

  1. Melt the butter in a large saucepan over medium heat, then add the cocoa, sugar, milk, and salt. Bring to a boil and cook for 1 minute.
  2. Quickly stir in the oats, nutella, peanut butter, and vanilla.
  3. To form the cookies drop 2tbsp of dough on wax or parchment paper, and allow to sit until firm. Enjoy!
http://dancingveggies.com/2012/08/throw-back.html

If you can’t find the caramel syrup, vanilla extract can also be substituted.  I find there is something about the caramel that goes amazingly well with the nuttiness of these cookies.

I am also submitting this to Maison Cupcake’s Zero Baking Required Link-Up, which is all about oven free baking.

Zero-Baking-Required

Heart Racing

Cranberry Oatmeal Cookies
cranberryCookies

Wow…November has been insane so far.  I have been to a wedding, a play, and an opening ceremony at my favorite museum.  Now it’s time to get back on track, and why not do that with some deliciously amazing cookies.  Last week I ran into a food-block when it came time to pick a recipe, so I went to facebook for suggestions.  It came down to Cranberry Oatmeal or Pumpkin, and just had no desire to roast a pumpkin to do the cookies.  So Oatmeal Cranberry it was!  I didn’t have a recipe for it so I decided to just start adding things to the bowl and see what happened.  I knew I didn’t want hardcore oatmeal cookies, like a preacher cookie, but rather something more cake like.  I then realized I was running drastically low on baking flour, but still had a brand new bag of whole wheat flour.  Which resulted in some yummy “multi-grain” cookies, with cranberries added to them for good measure!

Ingredients:
2/3 cup old fashioned oats
1/2 cup whole wheat flour
2/3 cup all-purpose flour
1 tbsp baking powder
1 stick unsalted margarine
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup cranberry juice (100% juice, no sugar added…the kind that makes your lips pucker)
2/3 cup applesauce 
1 cup dried cranberries 

Directions:
1. Preheat the oven to 375
2. Cream the butter with the two types of sugar.  Add the applesauce and baking powder and mix well.  Slowly add the oats and flours and gently mix before adding the cranberry juice.  Fold in the cranberries and place in fridge for 15minutes.
3. Spoon the mixture onto cookie sheets with spacing in between.  Bake for 11minutes.

I know adding juice sounds a little strange but it works.  I picked the trick up from a cookie book I found in college, 1 dough 100 cookies.  The original recipe was for an orange recipe, which is not such a good idea for me.  However this works well for recipes that call for larger amounts of dry ingredients, such as oatmeal cookies.  Keeps things nice and moist and delicious and cakey…which is exactly what I was looking for!