Category Archives: oatmeal

Chocolate Chip & Oatmeal Shortbread Cookies

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Chocolate chip cookies are delicious but some days you just need a slightly different type of cookie. And there are so many variations to the traditional chocolate chip cookie that are equally as good and worth discovering. I am also a huge fan of buttery shortbread cookies so this recipe Savory Simple immediately struck chord with me.

These cookies combine three of my favorite cookies into a single bite of baked deliciousness. Chocolate chips, buttery shortbread and chewy oatmeal combine for a simply yet tasty treat that is sure to be a hit and disappear in no time. Go ahead and double the recipe so you can be sure to have enough.

CHOCOLATE CHIP & OATMEAL SHORTBREAD COOKIES

1¼ cups all-purpose flour

½ teaspoon kosher salt

12 tablespoons unsalted butter, cubed and at room temperature

1/2 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¾ cup old fashioned rolled oats

1 cup semi-sweet or bittersweet chocolate chips

  • In a small bowl, whisk together the flour and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  • Turn the mixer speed down to low and add the vanilla, followed by the flour mixture and then the oatmeal.
  • Once all of the ingredients are incorporated, tun the mixer to low speed ands slowly add the chocolate chips.
  • Use a wooden spoon to ensure that the chocolate chips are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Using the bottom of a glass, slightly flatten the balls into discs.  Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake for 10-15 minutes or until lightly golden on top.
  • Allow to cool to room temperature.

Yields 3 dozen cookies

Baked Oatmeal

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Mornings are hectic in our household. Between waking up and getting out of the house on time on the first try with everything we need for the day, eating breakfast is often a secondary thought. But eating a good breakfast is important so I am always on the look out for easy and healthy alternatives to our usual standby of cold cereal. My family doesn’t eat eggs and reheated muffins or waffles work if we have leftovers from the previous weekend. In my quest for finding something that would work I came across this baked oatmeal recipe comes from The Yankee Kitchen Ninja. And it turns out that this recipe is a family wide hit.

The oatmeal is softer than a cookie but more solid than a bowl of cooked oats. Eating it with a spoon is recommended but I’ve also included it in lunch bags as a snack where it is eaten with your fingers. I used golden raisins and dried cranberries as my dried fruit of choice but the options are only as limited as your imagination. And best of all this recipe is super easy and fast to make. Meaning you can whip up a batch in no time at all (you could even make it first thing in the morning and have it on the table for breakfast if you are an early riser). So here’s to the most important meal of the day……….

Baked Oatmeal

2 1/2 cups old fashioned oats

1/2 cup packed dark brown sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup golden raisins

1/2 cup dried cranberries

1 cup milk

3/4 cup plain Greek yogurt

1/2 cup dried cranberries

1 egg

1 teaspoon vanilla extract

  • Preheat the oven to 350 degrees.
  • Combine the oats, sugar, cinnamon, nutmeg, baking powder and salt in a large bowl.
  • Stir in the raisins and cranberries.
  • In separate bowl, whisk together the milk, yogurt, egg and vanilla.
  • Pour the wet mixture into the dry mixture and stir thoroughly.
  • Pour the contents into a lightly greased 9 x 9 baking pan.
  • Bake for 30 minutes or until golden and firm.

Serves: 9

Mimi’s Meatloaf

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Meatloaf is a classic comfort food that satisfies the way few other foods do. The ingredients are about as basic as they come; ground meats, a few herbs and spices and a bit of filling all baked together in the form of a giant loaf. Meatloaf can feed a crowd with plenty of leftovers for the next day or two. In fact, I like it better reheated the next day.

Of course every home cook has their own special recipe for this classic. My version of meatloaf is inspired by my mother. When my son was just over a year old she came and stayed with him while both my husband and I had to travel for work. Sidney hadn’t been eating solids for long at this point but he was a curious eater and always wanted to try new things. The night she made meatloaf not only did he try it, he loved it and ate everything on his plate. As well as the second helping that he requested. Its been a family favorite since. And here’s a hint: the instructions have you using your hands to mix everything together. Do it. A spoon or spatula is too cumbersome and your hands will make it so much easier to evenly distribute all of the ingredients.

MINI’S MEATLOAF

1 tablespoon olive oil

1/2 cup onion, minced

2 cloves garlic, minced

2/3 pound lean ground beef

1/2 pound ground pork

1/3 pound ground lamb

1/2 cup old fashioned rolled oats

1/3 cup parsley, minced

1 tablespoon Dijon mustard

1 teaspoon dried basil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 eggs, lightly beaten

2/3 cup ketchup, divided

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, lightly coat with non-stick cooking spray and set aside.
  • Heat the oil in a small skillet set over medium-high heat.
  • Add the onion and garlic and saute until soft, about 5 to 6 minutes.
  • Place the beef, pork and lamb in a large bowl. Using your hands, knead the meats until they are well combined and uniformly distributed.
  • Add the oats, parsley, mustard, basil, salt, pepper, eggs and 1/3 of the ketchup to the bowl. Again, use your hands to combine all of the ingredients.
  • Move the meat mixture to the prepared baking sheet and again using your hands, form the meat into a loaf shape. You can either form a thick loaf or a longer and narrower thin one. I prefer the later since it allows the meat to cook faster.
  • Spread the remaining ketchup over the top of the loaf.
  • Bake for 45-60 minutes depending upon the thickness of the loaf. A meat thermometer inserted into the thickest part of the meatloaf should produce a temperature of 160 degrees.
  • Allow to sit for 10 minutes then slice and serve.

Yields: 10 servings

 

 

 

Salted Cardamom Oatmeal Cookies

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Cookies. Who doesn’t love a good cookie? I know I do. They are great with coffee, tea or milk; can be eaten as a stand alone dessert or a snack are the perfect lunchbox treat for kids of all ages. And just as much as eating them, I love to bake them. Cookies that come together quickly are my favorite as are those with interesting ingredients. And these cardamom infused oatmeal cookies from The Yankee Kitchen Ninja fit the bill on both fronts.

Cardamom is definitely an acquired taste; you either love it or you don’t. Personally, I love it. Cardamom is spicy with hints of pepper and ginger and adds a surprising punch of flavor to any dish. Although I most often think of it as belonging in savory dishes, when combined with salt and added to these oatmeal cookies it is absolutely fabulous. So if you don’t already have cardamom on hand, go buy some and make these cookies. I promise that you won’t be disappointed.

SALTED CARDAMOM OATMEAL COOKIES

3/4 cup al-purpose flour

1 teaspoon ground cardamom

1 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons unsalted butter, at room temperature

2/3 cup dark brown sugar

1 egg

1/4 cup buttermilk

1 teaspoon vanilla extra

1 1/2 cups old fashion rolled oats

Coarse sea salt (for topping)

  • Preheat the oven to 350 degrees.
  • In a small bowl whisk together the flour, cardamom, salt and baking soda. Set aside.
  • Using a handheld electric mixer, cream the butter and sugar until light and fluffy.
  • Add in the egg, buttermilk and vanilla extract and beat until smooth.
  • Add the dry ingredients to the wet ingredients and using the electric mixer, beat on low-speed.
  • Fold in the oatmeal.
  • Leaving 2 inches of space between each cookie, drop the batter by spoonfuls onto a parchment lined baking sheet.
  • Sprinkle the tops of each cookie with sea salt.
  • Bake for 11 to 12 minutes or until the edges are browned and the middle of the cookies are still soft.
  • Remove from the oven and allow to cool slightly before moving the cookies to a wire rack.
  • Cool completely.

Yields: 32 1 1/2 inch cookies

 


 

Chocolate Caramel Chai Oatmeal Cookies

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I love making goodies for bake sales. First, bake sales often help fund a good cause and who doesn’t like supporting a good cause. Second, they are a great opportunity to bake up a storm then get your baked goods out of the house. I mean, it is wonderful to have cookies around but who can stop at eating just one? And lastly, bake sales are a great opportunity for me to not only experiment with my own ingredients but also a chance to introduce others to new flavor combinations. For a minimal financial commitment people can try something new. In my mind, its an all around winning situation.

These cookies are adapted from a Cuisine at Home recipe. Every bake sale has chocolate chip cookies and most have oatmeal raisin as well so I for a recent bake sale I decided to do something a bit different. I added chocolate covered caramels to an chai infused oatmeal cookie batter and what resulted was these sweet and chewy cookies that sold out in no time. I used Dove chocolate covered caramels and cut them into quarters. If you can’t find these use another soft caramel (if they are too hard they will be difficult to cut). Alternatively you can use a combination of chocolate chips and caramel bits.

CHOCOLATE CARAMEL CHAI OATMEAL COOKIES

2 cups all purpose flour

3 double spice chai tea bags or 1 tablespoon of loose chai tea leaves

1 1/2 teaspoons baking soda

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 1/2 cups dark brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups old fashioned rolled oats

12 ounces Dove chocolate covered caramels, cut into quarters

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • Combine the flour, tea leaves, baking soda, and salt in a medium sized bowl.
  • In a separate large bowl and an electric mixer beat the butter, brown and white sugars, eggs and vanilla until light and fluffy.
  • Stir in the oats and chocolate covered caramel pieces.
  • Using a 2 tablespoon scoop, drop the dough on the prepared sheets leaving 1 1/2 to 2 inches of space between each cookie.
  • Working in batches, bake until the cookies are golden brown and slightly cracked on top, 13 to 15 minutes.
  • Remove the cookie sheet from the oven and allow the cookies to cool slightly before removing them to a wire rack to cool completely.

Yields: 4 dozen cookies

 

Strawberry-Rhubarb Crumble

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I’m still on my rhubarb kick so here is my latest rhubarb creation- a strawberry-rhubarb crumble. A fruit crumble is my favorite way to use fresh fruit; it has all of the tastiness of a pie without the hassle of struggling with a pie crust. Instead, you have juicy fruit topped with a crumbly topping, which in this case is a combination of nuts, oatmeal, and flour. It’s fool proof, delicious, and fast to make. I like it best served warm so you can put it in the oven shortly before dinner is served and dessert will be done by the time you are ready for your final course. To make the crumble extra special top it with whipped cream or vanilla ice cream. Yum!

STRAWBERRY-RHUBARB CRUMBLE

For the topping:

1 1/4 cups flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup old fashioned oats (do not use quick or instant0

1/2 cup toasted walnuts, chopped

3 tablespoons white sugar

3 tablespoons brown sugar

Zest of 1 lemon

8 tablespoons unsalted butter, melted and slightly cooled

For the filling:

1 1/2 cups rhubarb, cut into 1 inch pieces

1 quart strawberries, hulled and sliced

Juice of 1 lemon

1/2 cup white sugar

1 tablespoon cornstarch

Pinch of salt

  • Preheat the oven to 375 degrees.
  • To prepare the topping combine the flour, baking powder, salt, oatmeal, walnuts, sugars and lemon zest in a large bowl.
  • Drizzle with the melted butter then use a wooden spoon to combine the ingredients until small clumps form. Set aside until ready to use.
  • To prepare the filling, combine the rhubarb strawberries, lemon juice, sugar, cornstarch and salt in a 9-inch deep dish pie dish.
  • Cover the top of the fruit with a thick but even layer of the topping.
  • Bake until the topping golden brown and the fruit is bubbly, 40 to 50 minutes.
  • Allow to cool slightly before serving.
  • Top with whipped cream or ice cream if desired.

Serves 4-6

Honey-Nut Granola

Just add yogurt and berries

Just add yogurt and berries

I love granola.  Growing up my mom used to make huge batches of the crunchy cereal and I remember dipping into the big metal tin for both breakfast and an afternoon snack.  As an adult I’ve gone through granola eating phases but as easy as it is to make, I had never made my own.  Inspired by my in-flight breakfast on Austrian Airlines this past weekend, I decided to try my hand at it.

I was able to dig into my full pantry and adapted the recipe to the ingredients I had on hand.  As I knew it would be, it was so easy to make that I think we’ll regularly have this cereal on hand.  I added chocolate chips but you could easily add dried fruit instead or you could substitute different nuts depending on your preferences and the ingredients you have available. I ate mine with Greek style yogurt and fresh strawberries but Sidney loved it dry, eaten by the handful.  However you eat it, enjoy!

HONEY-NUT GRANOLA

1/3 cup olive oil

1/2 cup honey

3 1/2 cups whole steel-cut oats

3/4 cup whole almonds, lightly chopped

3/4 cup pecan halves, lightly chopped

2/3 cup hazelnuts, lightly chopped

1/2 cup dark chocolate chips

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Pinch of sea salt

  • Preheat oven to 300 degrees.  Line two rimmed baking pans with parchment paper and set aside.
  • In a small saucepan, heat the olive oil and honey over medium heat, stirring occasionally.  Do not allow the mixture to boil.
  • Combine the oatmeal, nuts and spices in a large bowl.
  • Pour the warm honey-oil syrup over the oats and nuts and stir with a rubber spatula until evenly coated. 
  • Spread the granola over the prepared pans.  Bake for 30-40 minutes or until the mixture is dry, stirring the mixture occasionally to distribute the heat evenly.  
  • Remove from the oven and allow to cool completely.  You may need to break up larger bits of the cereal.  Stir in the chocolate chips.

The granola can be stored for up to two weeks in a cool dry location.

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