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22 Sep 2010 Pumpkin Oatmeal Cookies with White Chocolate and Cherries
Author:  |  Category: Cookies & Bars, Seasonal, Sweets  | Tags: , , , , , , , ,  | Leave a Comment

This recipe has been floating around the internet quite a bit lately.  Everyone is making it! I found the recipe at My Baking Addiction. My verdict?  This is a good seasonal cookie.  The white chocolate and dried cherries do elevate it to something special, but neither the pumpkin flavor nor the oatmeal flavor is pronounced, which is a negative in my book (You might be able to enhance the pumpkin flavor by upping the pumpkin pie spice by 50% or so). This is a good seasonal cookie though, don’t get me wrong.  It’s just not the best pumpkin cookie nor the best oatmeal cookie. It is, however, a nice change.  I think you’ll get a lot of really positive comments if you were to show up to your next event with a plate of these :).

I found this dough to be softer than most cookie doughs, it was a bit like a very thick cake batter, but the cookies cooked up just fine.  My butter was a bit too soft, so that might have created a softer dough. These cookies don’t stack well. After a day or so they start to stick together.  To prevent this, if you do stack, put a piece of wax paper between each layer.  This recipe makes about 48 cookies, but, of course, that depends on the size of your scoop!

Pumpkin Oatmeal Cookies

with White Chocolate and Cherries

2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup sugar
1 cup pumpkin puree (not pumpkin pie mix)
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped (I used dried sour cherries.  Certainly dried cranberries could be substituted)

Preheat oven to 350 degrees F. Line baking sheet with parchment paper (this isn’t critical, but the cookies do seem to cook better when placed on parchment paper)

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl and set aside.

Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.  Add pumpkin, egg and vanilla extract; mix well.

Add flour mixture to butter mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.

Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I love the flavors of fall.  Thanks for stopping by my kitchen today.

02 May 2010 Strawberry Oatmeal Scones
Author:  |  Category: Breads, Breakfast & Brunch  | Tags: , , ,  | Leave a Comment

My daughter Abby insisted I post these.  She said they are delicious.  She’s a wonderful girl, but unfortunately suffering from dormfooditis.  Nevertheless, these scones are good, and they do look pretty.  They’d be good with a mother’s day cup of tea, don’t you think?

Scones are not supposed to be sweet, and not supposed to resemble a muffin, and these don’t.  They have the right texture for a true English scone. Next time though, I will put a bit more sugar in them, and a bit less nutmeg.  (I love nutmeg, so I was a bit overgenerous, and the scones ended up with a bit of an unappetizing yellow tinge.)

Here’s where I found this recipe… Adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan.

Strawberry Oatmeal Scones

1 egg
1/2 cup buttermilk
1 2/3 cups all purpose flour
1 1/3 cups old fashioned rolled oats
1/3 cup sugar (next time I might use 1/2 cup)
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of ground nutmeg
1 cup fresh strawberries, chopped
1/2 cup plus 2 T unsalted butter, cold, cut into small pieces

Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper.

Whisk together the egg and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. Add in the chopped strawberries. Pour in the buttermilk mixture and stir with a fork until the mixture comes together in one hairy ball (be careful not to squish too many strawberries). Place the dough on an ungreased baking sheet and pat into a disk about the size of a dinner plate and  1 1/2 inches thick. Cut the dough, like a pie or a pizza, into about 8 or 12 wedges.  Pull wedges apart, so there is about 1 inch between each slice.

At this point scones can be refrigerated to bake later, or frozen to be baked much later.  Place in preheated 400 degree oven  and bake for approximately 20 minutes until golden brown (25 minutes if frozen–do not defrost before baking). Transfer to a wire rack to cool about 10 minutes before serving.

Thanks for visiting!

19 Jan 2010 Blueberry Oatmeal Muffins
Author:  |  Category: Breads, Breakfast & Brunch, Muffins  | Tags: , ,  | 9 Comments

Everyone seems to have a favorite Blueberry Muffin recipe. I did too, a different one…, until I started making these. It’s the cup of oats and the “just hidden in there” lemon hint that sets these Blueberry Muffins above all the other Blueberry Muffins out there. I just made a batch this morning, I know what I am talking about! Ahhh… Coffee, muffin, rain…, and a Monday Holiday!

Blueberry Oatmeal Muffins

  • 1 cup fresh blueberries, mixed with 1 T. flour (I have used frozen blueberries with no adverse effects)
  • 1 cup flour
  • 1 cup oats (old fashioned is the best)
  • 1 cup buttermilk
  • ½ cup canola oil (or ¼ cup oil and ¼ cup applesauce)
  • 1 large egg
  • 1 T. lemon–or vanilla–extract (yep, 1 T. of lemon extract…and yet the lemon flavor is not overly pronounced)
  • ½ cup sugar
  • 1/4 cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder

Optional sugar or raw sugar, and additional 1-2 T. raw oats to top the muffins

Preheat oven to 350 degrees. In first (smallest) bowl, mix blueberries with 1 T flour and set aside. In second (next smallest) bowl, soak oats in buttermilk. In third (and largest) bowl, mix flour, salt, baking soda and baking powder. In fourth (second largest bowl) bowl, mix oil and egg until well combined, add lemon or vanilla extract, and then pour in oats and buttermilk. Stir to combine, then add in white and brown sugars. Pour the oat mixture into the flour mixture and stir just to moisten. Gently fold in flour coated blueberries. Spoon batter into paper lined muffin cups. Sprinkle tops with sugar and raw oats. Bake for 25 minutes. Makes 12 muffins.

My friend Adele did a nutritional analysis on this muffin. Result…, not too bad, as far as muffins go. In fact, they compare favorably with muffins in the “healthy” category.
Here’s the nutritional analysis (based on using applesauce for half the oil)…

Nutrition Facts

Calories Per Serving:  177  (Calories from Fat: 51)

% Daily Value Based on a 2000 calorie diet
Total Fat 5.7g 9%
Saturated Fat 0.9g 4%
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 179mg 7%
Total Carbohydrates 28.1g 9%
Dietary Fiber 1.4g 6%
Sugars 14.2g
Protein 3.4g
Vitamin A 1% • Vitamin C 2% Calcium 6% • Iron 6%

Thanks for stopping by my kitchen today!

 

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