Baking · Dessert · Secret Recipe Club

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.

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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).

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Baking · Dessert · Secret Recipe Club

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.

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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!!!!

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Dessert

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.

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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
Uncategorized

Heart Racing

Cranberry Oatmeal CookiescranberryCookies
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 oats1/2 cup whole wheat flour2/3 cup all-purpose flour1 tbsp baking powder1 stick unsalted margarine1/4 cup brown sugar1/4 cup white sugar1/4 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 3752. 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!