Tag Archives: raisins

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!!!!

Pain in to Power

Persian Raisin Cookies

raisin_tea_cookies

Hello and welcome to March’s Group A SRC reveal!  I was soooo excited to see that this month I was partnered up with a “new to me” blog: Della Cocina Provera which is run by the awesome Francesca a DC ex-pat living in Amsterdam.  Her “poor kitchen” is stuffed with delicious Italian and Iranian meals reflecting her background.  I knew from the start I wanted to go for a Perisan dish, growing up in an Italian family I knew most of those recipes and part of the fun with SRC is branching out and trying new things – so Persian it was!  Eventually I was able to narrow it down to 5 options, including a yogurt dip, an eggplant stew, some raisin cookies,  and two not so Persian dishes that just sounded fantastic: Blue Cheese Pasta and Cauliflower cous-cous.   In the end my need for sweets won out and I went out to get some raisins for some delicious cookies.  I was a bit nervous with these cookies as they are missing some of the more traditional ingredients (salt, baking soda, etc) but that’s part of the reason why these cookies are that easy!

Pain in to Power

Serves: Makes 3 dozen cookies

Ingredients

1 cup butter, melted

1 cup vegetable oil

1 tsp vanilla extract

1 3/4 cups white sugar

4 eggs, lightly beaten

2 cups raisins

2 1/3 cups flour

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a baking sheet.
  2. Add the melted butter, oil, and sugar to a mixing bowl and cream, then add in the eggs ones at time.
  3. Stir in the raisins and then fold in the flour.
  4. Drop a tsp of batter on to the sheets being sure to leave at least 2 inches between cookies.
  5. Place the baking sheet in the oven and bake 10 to 15 minutes, or until slightly golden.
  6. Allow the to sit on the sheet for 2 minutes, then remove to a cooling rack. Allow to finish cooling then serve and Enjoy!
http://dancingveggies.com/2015/03/pain-in-to-power.html

I hope to make these cookies again when my oven is cooperating as I had a bit of trouble getting these to cook properly.  Regardless of if they bake “correctly” they were fantastic, and went perfectly with iced coffee.


Fix What’s Broken

Mulligatawny Style Curry

mulligatawny_stew

I have a curry addiction, I’ll admit it – it’s totally true.  I love the spice, both the heat and the flavor, and the fact that it warms me up on even the coldest day.  With the Siberian Vortex currently coming down on the Mid-Atlantic a bit of heat and spice is very much needed and appreciated.  Still in shock over how low the temperatures have been and are going to be, just totally ridiculous especially since I’m technically in the south.  Anyway, enough about the weather cuz it’s time to time to focus on the curry.  I can’t remember the first time I had mulligatawny stew but it had to be years ago as it involved chicken.  Which is why I set out to create a vegan version, no chicken involved!

Fix What’s Broken

Serves 4-5

Ingredients

1 tbsp vegetable oil

3 shallots, diced

1 green pepper, diced

1 carrot, diced

1 tbsp curry powder

1/4 tsp cayenne powder

16 oz tofu, well pressed and cubed

1 pink lady apple, diced

4 cups vegetable stock

1/2 cup coconut milk greek yogurt

1/4 cup golden raisins

Instructions

  1. Heat the oil in a dutch oven then add the shallots, green pepper, and carrot. Cook for 5-7 minutes, then stir in the curry powder and cook for an additional minute before adding the tofu. Continue cooking the tofu until golden on all sides.
  2. Add the apple along with vegetable stock and bring to a boil. Turn heat to low then simmer for 25 minutes before stirring in the greek yogurt and the golden raisins. Cook for a final 5 minutes then Serve and Enjoy!
http://dancingveggies.com/2015/02/fix-whats-broken.html

 For dinner we enjoyed the stew as is, while I added lentils the next day in order to make it go a bit further.   For those who don’t want all the spice feel free to drop the cayenne powder – or switch for something milder.  Whatever works best for you!

New World

Morning Glory Muffins

Morning Glory Farm

Please excuse the lack of a photo with this post, Joey just got a new camera so still testing that out!  However a lack of a photo won’t keep me from joining this month’s Random Recipes, hosted by the always incredible Dom of Belleau Kitchen.  This month the Random Recipes theme was Christmas Gifts, which required me to narrow my cookbooks down in to those that I received as gifts over the past year.  This left me with four books: Plenty, World Vegetarian, Morning Glory Farm, and Chocolate Cakes.  I was hoping Chocolate Cakes was going to win out, but fortunately for my waist line the winning book was Morning Glory Farm – and the family that feeds an island.  My in-laws got me this book as a birthday present after they visited Martha’s Vineyard.  It’s been many a year since I have been to Martha’s Vineyard, or Cape Cod, but seeing the recipes in this book brought back many happy memories.  The random recipe selected were delicious Carrot Muffins that the book called Morning Glory muffins after the farm.  The book tester for this recipe suggested walnuts but we decided to skip that step since walnuts seem to be one of the few tree nuts that do bother my hubby.

New World

Serves: makes 15 muffins

Ingredients

2 1/2 cups brown sugar

6 eggs

1/2 cup canola oil

1 stick butter, melted

2 tsp vanilla

4 cups all purpose flour

1 tbsp & 1 tsp baking soda

1 tsp salt

1 tbsp cinnamon

4 cups shredded carrots, drained

1 cup raisins

2 cups chopped apples, I used Pink Ladies

Instructions

  1. Preheat oven to 350, and grease or line 15 muffin cups.
  2. In a large bowl, combine brown sugar, eggs, oil, butter, and vanilla. Whisk together until fully mixed.
  3. In another bowl sift together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, and stir until just incorportated.
  4. Fold in the carrots, raisins, and apples.
  5. Scoop mixture into the tins, about 3/4 full. Baking 35-40 minutes, muffins are done with a toothpick comes out clean!
http://dancingveggies.com/2012/12/new-world.html

These were a little oily for my taste, but that might be because we had to half the original recipe though the above recipe is as written in the book.  I think in the future I might also tweak this recipe with some nutmeg, maybe 1tsp, just to add a little bit more pop.  Another future tweak would be switching out the raisins for some dried cranberries!

Thanks Dom for another amazing year of Random Recipes!  Can’t wait to see what’s in store for 2013 🙂