Chocolate~Biscoff Oatmeal Cookies

My mother would have called these "the kitchen sink," a term she used when you added a few more ingredients than an original recipe called for.  However, I was thinking it's February 1st and it's all about chocolate--what can I do make an interesting cookie!

Biscoff spread is one of my favorite things on toast or as sandwich with some homemade strawberry jam.  I got "hooked" on Biscoff cookies while flying back and forth to our daughter in Kentucky.  It's one of the in-flight snacks that Delta airlines is famous for.  When I lived in the Pacific Northwest, I had to order Biscoff Cookies and Spread online, but here in the South, it's readily found on shelves of all the different grocery stores.

I added the oatmeal to convince myself these are healthy...even for breakfast!  Anybody else like a cookie in the morning?

Chocolate~Biscoff Oatmeal Cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature (or let sit in warm water for about 10 minutes!)
1 cup Biscoff spread
3 cups Old-fashioned Oatmeal
1 cup King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. Sea Salt
1 cup Bittersweet chocolate chips

Preheat oven to 350F-degrees.  Line two baking sheets with parchment and set aside.

In a stand mixer, cream the butter, sugars, and Biscoff spread together.  Scrape down the sides of the bowl as needed with a rubber spatula.  With the machine running, add the eggs, one at a time.  Beat until full incorporated and fluffy.  Scrape down the sides once more.

Add the oatmeal, flour, baking soda and salt and mix on low to combine.  Add the chocolate chips and either mix on low or use a spatula to stir in.

Use a 2T-size scoop to measure our the dough.  Space on the parchment lined baking sheets, giving the cookies about 2 inches to spread.

Bake in the preheated oven for 11 to 12 minutes.  This recipe makes over 4 dozen cookies, but trust me, they'll disappear quickly.  Enjoy!

Not to brag...but today, I saw a Robin in our yard (it's 65F-degrees) and I couldn't help but think that Spring isn't far away.

Oatmeal Muffins

When you think it's too hot for oatmeal (it's been in the upper 80s and low 90s here)...bake Oatmeal Muffins.  And, that's just what I did today after watching an episode this weekend of America's Test Kitchen on PBS.  Great hints for making sure you have that oatsy taste without making a dry muffin is what caught my attention. 

Muffins, like scones, are one of my favorite breakfast foods to bake; not to sweet, but oh so yummy and comforting way to start the day.  They are typically a "quick bread" product, sweet or savory, and here in America, similar to a cupcake shape.  I love that they bake up quicker than a bread and just the right bite to satisfy.  I definitely didn't want the oven on for over an hour while I'm trying to keep the house cool!

Oatmeal Muffins
2 cups Old-fashioned rolled Oatmeal
2 T unsalted butter
In a sauce pan or frying pan, melt the butter over medium heat and add the oatmeal.  Toasting the oatmeal brings out the flavor!  Cook and stir occasionally for 6 to 8 minutes.  Remove from the stove and put mixture in a food processor.  Pulse several times to get a fine "oat flour."

Add to the bowl:
1 3/4 cup King Arthur all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
and pulse once more to combine.

In a mixing bowl:
1 1/3 cup firmly packed light brown sugar
1 3/4 cups milk
2 large eggs, lightly beaten
6T unsalted butter, melted
Whisk the sugar and milk together, then add the lightly beaten eggs and whisk once more to combine.  Add the unsalted butter and whisk again.

Add the half of the dry ingredients to the mixing bowl and use a whisk to stir lightly, then tap the whisk on the side of the bowl to release the mixture.  Don't over mix!  Repeat with the rest of the dry ingredients use the whisk to stir and tap on the side of the bowl.

The mixture will be runny, but not to worry--you need to set aside the batter for 20 minutes to thicken!
Make the "apple crisp inspired"topping while the batter is resting.

Topping:
1/2 cup Old fashioned rolled oats
1/3 cup King Arthur all-purpose flour
1/3 cup Pecans, finely chopped
1/3 cup firmly packed light brown sugar
1 1/4 tsp. ground cinnamon
pinch of salt
4 T unsalted butter, melted

In a small bowl, mix all the ingredients and toss together.

Preheat oven to 375F-degrees.  Spray a 12-cup muffin pan with a non-stick baking spray.

Using a large cookie scoop, fill the muffin wells to the top with the batter.

Sprinkle about 2-3 T of streusel mixture over the batter.

Bake in the preheated oven for 18 to 25 minutes (mine took 23 minutes!)

 The kitchen smelled heavenly and I couldn't wait to bite into these moist, warm from the oven, muffins.

You get a definitely flavor of the toasted oat flour and they are far from dry.  Just what I needed this morning:-D

Tomorrow, marks the 4th Anniversary of our daughter Kelly's passing.  It doesn't seem like it's been that long since every day, my heart feels the aching of her loss.  This morning, a dear friend sent flowers and in her words, "There are lives that must be remembered and cherished."

Orange was Kelly's favorite color and these roses are just amazing.  I hear her words, "I'm Happy," and amongst the tears I can smile, knowing I have friends to lean on.  Enjoy each day to the fullest--that's definitely what Kelly did.

 
 

Cranberry~Apple Cider Oatmeal Cookies

Pumpkin patches are abundant in our landscape now, but here in the Pacific Northwest, there are two other crops we associate with Fall--apples and cranberries.  Our state has led the country in apple production since the 1920s and it's no wonder with our favorable climate conditions. In addition to apples, cranberries, which are one of the three fruits indigenous to the North America, are grown in both Washington and Oregon (as well as, Massachusetts and New Jersey).  Those flavours are what I associate with the changing season and what I chose to include in an oatmeal cookie just perfect for afternoon tea or sharing with your children after school to hear about their day.

Cranberry~Apple Cider Oatmeal Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light (or dark) firmly packed brown sugar
4 T Boiled Cider *

1 large egg

2 tsp. vanilla extract
3 cups Old Fashioned Oatmeal (don't use the Quick-Cook)
1 1/4 cups King Arthur all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1 cup dried cranberries
1 cup lightly toasted pecans, chopped

* If you want to make your own boiled cider--place 4 cups of apple cider in a 2 quart sauce pan.  On medium/low heat, cook the cider slowly reducing it down to about 1/2 to 3/4 cup.  The consistency should resemble maple syrup when you're done.  Cool completely before adding the 4 tablespoons to the cookie batter.  Boiled cider is also a wonderful addition to apple pie filling!

Preheat oven to 325F-degrees.  Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the butter, brown sugar, and boiled cider.  Scrape down the sides of the bowl as necessary.  Add the egg and vanilla extract and beat again to combine.

Add the remaining ingredients and mix on low speed to combine.  Use a 2-3Tablespoon Scoop to measure out the dough onto the baking sheet, spacing about 2-inches apart.  Bake in the preheated oven for 13-15 minutes, until golden brown and the cookies are completely set (no "wetness" on top). 

Cool about 5 minutes on the baking sheet before transferring to a rack to cool completely.  These cookies pack a lot of Fall flavour and sure to be a winner.  

One of my favorite things to give (and send to the grands) are cookies.  Creating your packaging to match the season just makes it even more special.  Enjoy! 

Irish Oatmeal Bread

When I heard an advertisement on the television the other day about how households throw away over 50% of the food they buy, I thought how my mother would have cringed.  Now, granted it was focused on storage bags and preventing freezer burn, but nonetheless, why not reinvent the leftover to make something else. You see, when you have a family of eight, you don't throw anything away!

My mother was the Queen of Leftovers--using her magic to make the next day's meal seem like new.  So, with this in mind, when I had leftover Irish Oatmeal from our breakfast this morning, I decided to create a new recipe around it.  Yes, I could have "nuked" it for the next day's breakfast, but because I had been away, I needed to make bread for the week and the light bulb went on.

It's another rainy, cool day here in the Pacific Northwest; so good for baking.  After all, I was already in the mood after baking up a batch of bagels and setting out ingredients to make Spiderman Cake Pops to send to Ari for his 4th birthday tomorrow.  This recipe easily makes two loaves, but I decided to bake it in my Pullman bread pan for one large loaf.

Irish Oatmeal Bread
1 pkg. (1 T) active dry yeast
1/2 cup very warm water (about 110F-degrees)
1 tsp. honey
In a 1 cup measure, whisk the dry yeast and honey into the water and allow to set for 5 to 7 minutes until foamy.  This is called proofing the yeast.

While the yeast is proofing, heat the following ingredients in a small sauce pan over med/low heat:
1/2 cup water
1/4 cup honey
3 T unsalted butter (I used Kerrygold Irish Butter!)
2 T Boiled Cider

When the butter has melted remove from the heat.


In a stand mixer, using the dough hook, add the following:


1 to 1 1/4 cups leftover cooked Irish Oatmeal
5 1/2 cups (+ up to another 1/2 cup as needed) King Arthur Bread Flour
2 tsp. Kosher salt
1 tsp. ground cinnamon


Mix on the #2 speed until combined.  Add the honey/butter mixture while the mixer is running, then the proofed yeast.  Add additional flour, as needed until the sides of the bowl are clean and the dough is clinging to the dough hook.

Sprinkle a board lightly with flour and turn out the dough.  Knead a few times, with the heel of your hand, pushing away, then making a turn and push again.

When the dough is smooth, place it in a large bowl or dough rising bucket, like I use.

Let rise an hour, or until doubled in size.

Turn out dough, once again, onto a lightly floured board.  Flatten into a rectangle, the length of the loaf pan(s) you are using.  Roll up the dough, towards you, pushing down to seal the roll.  When you get to the last roll, pinch the ends together.  Place the dough, pinched side down, into a lightly oiled Pullman loaf pan (or divide dough in half and use two 9" x 5" loaf pans).

Spray a piece of plastic wrap with a baking spray and lay over top the loaf pan(s).  Let rise, again, for 45 minutes or until doubled.

Before the bread finishes rising, heat the oven to 350F-degrees.  Remove the plastic wrap and spray with Quick Shine and sprinkle with some Old-fashioned Oatmeal.  (It's a way of letting people know what's in your bread!)

Bake for 35 minutes or until an "Instant Read" thermometer registers 180-190F-degrees in the center of the bread and the top is a golden brown.

Allow the bread to cool completely before slicing.  Heaven knows this is the hardest part about making homemade bread!

This bread turned out with the best texture and full of wonderful flavor.  My hubby said it's by far, his favorite, but then, he says that about every bread I make.  The moral of this post...think about reinventing the leftover you might throw out and you too can come up with a winner.  Enjoy!

Ari's Oatmeal~Peanut Butter Cookies

I remember walking down the path from my grandparent's house, where the bus let us off, to our house and hoping my mother had baked.  More often than not, my hopes were fulfilled.  I've always felt, there's nothing like a home-baked cookie for an after school snack; with a glass of cold milk I'd get to talk about my day with Mom before getting to my homework.

That's the memory that popped into my head when I was deciding on a cookie to send Ari.  When we skype, he's always asking me, "Mimi, what are you baking?" and the next words out of his mouth are, "Will you send me some?"  He and his dad are in Cleveland for a few weeks, so shipping fresh baked goods did not present a problem like it does for packages going to Madrid:-D

I picked up a package of mini Reece's pieces, at the grocery store, and knew Ari would get a kick out of the addition. When I was in Kentucky and picked him up after school, we'd go to Panera and he'd choose one of the cookies with the mini M & M's in it.  I loved watching him, maneuvering to get the most candy out of each bite and thought, these were be just as intriguing.

Ari's Oatmeal~Peanut Butter Cookies
3/4 cup (12 T) unsalted butter, at room temperature
1/4 cup shortening
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2/3 cup peanut butter (Smooth or Crunchy...I used crunchy)
1 T Vanilla extract
1 1/2 cups King Arthur all-purpose flour
3 cups Old-fashioned Oatmeal
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 pkg. (10 oz) Reese's Mini Baking Chips

Preheat oven to 350F-degrees.  Line baking sheets with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter, shortening, and sugars until fluffy.  Add the Vanilla and peanut butter and beat again.  Scrape down sides.  Add eggs, one at a time, beating well between each addition.  Add the dry ingredients and mix on medium just until combined.  Stir in the package of baking chips.
Use a  1/4-cup scoop, drop dough onto the parchment-lined baking sheets, allowing 2 inches between for spreading.
Bake 6 minutes, then, rotate pan and bake another 6 minutes until golden brown.  Remove from the oven and allow to cool 5 minutes before transferring to a rack to cool completely.

 These cookies are crunchy and wholesome with the oatmeal and peanut butter--combining two of my favorite cookies into one!  I packaged them up in these great bags I get from Specialty Packaging.

 I can't wait to Skype with Ari and hear the delight over home baked cookies from Mimi--Enjoy!

Blueberry Oaties

It is a new year and like everyone else, I'm thinking healthy, especially in my baking.  I started with the idea of an oatmeal cookie and from there I pumped up the fiber with ground flax seed and added dried blueberries instead of raisins or chocolate chips for their anti oxidant properties. 

Oats have been around since 1000 B.C. in Central Europe and was brought to North America in 1600s.  They were planted on Elizabeth Island, off the Massachusetts coast as well as, up and down the eastern seaboard, and used mostly to feed livestock and make a porridge or gruel.  In 1901, the Quaker Oats Company put a recipe for oatmeal cookies on their box and the rest is history...so to speak.  Oatmeal cookies were part of my childhood and remains one of family's favorite.  It's one of those cookies that provides a base for your creativity to add other ingredients to change the taste.

Flax seed has been an attention getter for it's healthful properties--delivering high soluble fiber and can even lower bad cholesterol.  Adding it to your baked goods doesn't alter the flavor, but can certainly make a better snack choice.

Blueberry Oaties
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. Vanilla Butternut flavoring (optional) 
1/3 cup ground Flax seed
1 1/2 cups King Arthur all-purpose flour
2 1/2 cups Old-fashioned Oatmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup dried Blueberries

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper. 
In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugars until light--about 3 minutes.  Add the eggs, one at a time, scraping down the sides of the bowl as needed.  Add the flavorings and beat again.

Add the dry ingredients and mix on low to combine, then, add the blueberries and mix on medium until thoroughly combined. 

Use a 2-tablespoon size scoop to portion out the dough onto the baking sheet, leaving about 2 inches between the cookies.  Press the tops slightly to flatten.

Bake in preheated oven 12 minutes or until brown and completely cooked in the center.

Let cool about 5 minutes on the baking sheet, before transferring to a rack to cool completely.  Makes about 2 dozen--3-inch cookies.

As I was baking them, I turned around to see a little hand take a cookie.  Ari said, "I try them??"  Of course, they're good for him and he doesn't even know it.  Enjoy!