Tag Archives: oatmeal

sugar fix: winter blues apple crisp

11 Nov

Warm summer days seem so long ago: I miss the days of summer dresses, skirts and sandals. Although autumn is beautiful to look at, the shivering and frantic rubbing of hands isn’t exactly my idea of having a good ol’ time. For those days where I come home frozen through because I refuse to give up my favourite jacket that just isn’t warm enough anymore, I turn to this recipe to warm me up. This is my favourite recipe for delicious and simple apple crisp, and it is so versatile, too! You can use pears and bananas, or strawberry and rhubarb, or a medley of berries instead of the apples. You can add nutmeg, pecans or almonds to the topping, and interchange the chocolate chips with toffee or marshmallows.

This apple crisp is sure to make you happy! The apples provide that extra boost of vitamin C that you need during the dreary winter days. Vitamin C deficiency has been linked to stress and irritability. And if you feel like your mood swings are getting out of hand, then the oatmeal will lend you a helping hand. Mood swings are often because your blood sugar levels dip, since the oatmeal is high in soluble fiber, it’ll even out your blood sugar levels – and it’ll be smooth sailing from there. The chocolate not only tastes great, but chocolate has also been proven to contain a host of chemicals that send signals to your brain cell receptors to create a happy high. And of course, the smell of cinnamon has been proven to be so comforting to people that it’ll relax you instantly the moment the apple crisp starts baking in the oven.

I also baked my favourite vanilla cupcakes with cream cheese icing for a food segment I shot for school. Here’s the link to the how-to baking segment we shot! Check it out and let me know what you think =)

Enough of my rambling. Here’s what you came for!

IMG_7564

vanilla cupcakes with cream cheese frosting

IMG_7568

these are the cast members for The Sugar Fix - a short food segment I filmed for school

IMG_7578

cinnamon apple crisp with chocolate chip oatmeal crumble topping

IMG_7580

the apples are nice and soft, and just soak in the brown sugar and cinnamon

Recipe

Ingredients:

  • 2 apples (or one per person)
  • 1/4 cup brown sugar for apple mix
  • 2 tbsp flour
  • 1 cup old fashioned oats
  • 1/2 cup flour
  • 1/2 cup brown sugar for topping
  • 1 tsp cinnamon
  • 1/2 cup walnuts
  • 1/2 cup shredded coconut
  • 1/2 cup cold butter, cut into cubes
  • 1/4 cup chocolate chips

How-to:

  1. Preheat oven to 350F.
  2. Peel and cube the apples and put into a bowl. Add to the mixture the brown sugar and cinnamon, as well as the 2 tbsp of flour. The flour will bind the juices of the apples once they start baking, and will create a nice syrup.
  3. Transfer mixture into baking pan or ramekins.
  4. Now, combine the oat, flour, brown sugar, cinnamon, walnuts and shredded coconut. Incorporate the butter into the mix. It’s best to use your hands to create a crumbly mixture.
  5. Top the apples with the crumble mix. Sprinkle generously with the chocolate chips.
  6. Bake for 35 to 40 minutes, until the topping is golden brown and the apples are tender to the touch.
  7. Remove and let cool for 5 to 10 minutes.
  8. Top off with your favourite ice cream, sit back, and relax.

xo dessertchick

Advertisements

birthday cookie madness

4 Jul
The month of June is always super busy with at least one birthday every week, or, like this past week, with three consecutive birthdays in one week. In order to not break the bank (especially since I’m saving up for my trip), I decided that people like to be happy on their birthday, and cookies make people happy, and therefore, cookies as presents for birthdays make people doubly happy. Right? And what could be better than cookies for your birthday? A birthday cookie card cake! Or rather, just a really gianormous cookie cake that has the birthday message written on it. Mrs. Fields sells them, but it seems like a cop-out to buy one. Instead, whip up your friend’s favourite cookie recipe, double or triple it, roll it out to fit your biggest cookie sheet (round or rectangular), and watch your friend’s eyes light up at the size of their cookie card! I’m going to apologize for the poor piping job on this particular cookie card – I was running out of time, and out of icing, but it’s the thought that counts, right? The cookie card was for one birthday, the oatmeal raisin cookies for yet another birthday, and the gluten-free oatmeal chocolate toffee cookies for the third birthday. The oatmeal raisin ones are currently making their way to cottage country in a care-package for my babycakes Calla since she’s not in Toronto for the summer and I love her very much. I hope they arrive in one piece and within their freshness timelimit. Remember: broken cookies equal broken dreams – but in the end, broken cookies still taste good.
say Happy Birthday with a giant cookie card cake!

say Happy Birthday with a giant cookie card cake!

chewy oatmeal raisin cookies make great birthday presents

chewy oatmeal raisin cookies make great birthday presents

and gluten-free toffee chocolate oatmeal cookies to keep the rest happy!

and gluten-free toffee chocolate oatmeal cookies to keep the rest happy!

Recipes

Buttery Chocolate Chip Cookie Card

Ingredients:

  • 3 cups cake flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 1 1/2 cups chocolate chips (or more….!!)

How-to:

  1. Sift together flour, baking soda, baking powder and salt. Set aside.
  2. Using your stand mixer of a handmixer, cream together the butter and sugar until very light – about 4 minutes.
  3. Add in the eggs, one at a time, and mixing thoroughly after each addition. Stir in the vanilla.
  4. Reduce speed, and add in the flour mixture. Mix until just combined.
  5. Add in the chocolate chips, and mix until just combined. It’s important not to overbeat the dough.
  6. Wrap in plastic wrap and refrigerate overnight.
  7. When ready to bake, preheat oven to 350F. Line your cookie sheet with parchment paper, and crumble the cookie dough all over the sheet. Using the palm of your hands, lightly press down to form the cookie dough into one solid rectangle (or circle, depending on your baking pan of choice), trying to cover the whole surface of the sheet pan as uniformly as possible.
  8. Bake in the middle of the oven for 20 to 30 minutes, making sure to keep an eye on the giant cookie. I found that I had to rotate the sheet halfway through to ensure even baking and browning. Take the giant cookie out when the sides are just starting to brown. Let the cookie cool on the sheet.
  9. Whip up your favourite frosting, and pipe whatever your heart desires onto the cookie card! In my case, I used a really easy and simple cream cheese frosting that I tinted blue with food gel.

Chewy Oatmeal Raisin Cookies

Ingredients:

  • 1 cup softened butter
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp salt
  • 3 cups old-fashioned oats
  • 1 1/2 cups raisins

How-to:

  1. Preheat oven to 350F.
  2. Sift the flour, baking powder, salt, cinnamon, all spice and nutmeg and set aside.
  3. Using a hand mixer or a stand mixer, beat together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time. Add the vanilla.
  4. Slowly, add the flour mixture to the butter mix. Using a spatula now, add the oats and the raisins, mixing until just combined.
  5. Drop rounded tablespoons onto baking pans lined with parchment paper. Bake in the oven for 12 to 15 minutes, until slightly beginning to brown. Transfer onto a wire rack and let cool.

Gluten-Free Oatmeal Chocolate Toffee Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup quinoa flakes
  • 1 cup certified gluten-free oats
  • 1 1/4 cups peanut butter
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 toffee pieces
  • 1/2 cup semi sweet chocolate chips

How-to:

  1. Preheat oven to 350F.
  2. Mix together the quinoa flakes, rolled oats and baking soda. Set aside.
  3. In another bowl, beat cream the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, and then the vanilla. Lastly, add the peanut butter.
  5. Slowly, add the dry mix to the wet mix until just combined.
  6. Add in the toffee pieces and the chocolate chips, mixing until just incorporated.
  7. Using a tablespoon, measure the dough and roll the dough into balls. Place onto your baking sheet that’s been prepped with parchment paper.
  8. Bake in the oven for 10 to 12 minutes, being careful not to overbake.

xo dessertchick

double the cookiewiches, double the fun

6 Apr

Nothing can be more fun and more relaxing than having a girl’s night right before exams start. So that’s what the girls and I had planned: a big potluck dinner, some drinks, and lots of fun. The dinner was a success: lasagna, fried rice, pork tenderloin, two salads, meatballs and salmon cakes, as well as dip, popcorn and dessert  – no wonder we had lots of leftovers!

For dessert, I wanted to do something fun and simple, and without chocolate since one of the girls decided to give up chocolate for lent – she clearly has more willpower than I ever will! So, I made ginger and oatmeal raisin cookiewiches! The ginger cookies sandwich cream cheese filling, and the oatmeal raisin cookies keep the buttercream filling company. I made small and medium sized heart cutouts of these – but what I didn’t realize was that the cookies would rise a fair amount. For the ginger cookies, I simply sliced each heart in half, and so one cookie made one sandwich. However, for the oatmeal raising cookies, the slicing didn’t work because of the texture of the cookie. That’s why my oatmeal ones turned out to be much bigger than the others. But both are equally delicious – albeit quite sweet!

monster ginger cookies

monster ginger cookies

ginger cookies cut in half

ginger cookies cut in half

cream cheese frosting = love

cream cheese frosting = love

finished ginger cookiewich!

finished ginger cookiewich!

repeat process with oatmeal cookies, except you can't cut these babies in half

repeat process with oatmeal cookies, except you can't cut these babies in half

I made these mini cookiewiches for simple finger food

I made these mini cookiewiches for simple finger food

hmmm cookies are my addiction

hmmm cookies are my addiction

and here are my giant oatmeal cookiewiches

and here are my giant oatmeal cookiewiches

and just a final closeup how these delicious oatmeal cookies

and just a final closeup of these delicious oatmeal cookies

Recipe

Ginger Cookies Ingredients:

  • 2 1/4 cups  flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tablespoons grated fresh ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 3/4 cup butter, softened
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup white sugar for sprinkling

How-to:

  1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
  2. Preheat oven to 350F
  3. Roll half of the dough out and cut out heart shapes. Put onto baking sheet and sprinkle with sugar. Or you can simply roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
  4. Bake until edges start to brown, about 12 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Cream Cheese Frosting Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Oatmeal Cookie Ingredients:

  • 1/2 pound (2 sticks) margarine or butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker® Oats
  • 1 cup raisins

How-to:

  1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
  2. Add combined flour, baking soda, cinnamon and salt; mix well.
  3. Add oats and raisins (if using raisins); mix well.
  4. Roll out dough and cut into more hearts, or drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (or cookie sheets lined with parchment paper)
  5. Bake 10 to 12 minutes or until light golden brown, but don’t overbake!
  6. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Buttercream Frosting Ingredients:

  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk
  1. In a large bowl, cream together the butter and vanilla.
  2. Blend in the sugar, one cup at a time, beating well after each addition.
  3. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Assembly:

  • Cut the ginger cookies in half. Spread cream cheese frosting on one side and top with the other half.
  • For the oatmeal cookies, just spread buttercream frosting on one cookie, and top with a second cookie.
  • Nom nom nom.

xo dessertchick

identity crisis: cookie or not?

22 Mar

Currently, school is KILLING me. Just today, I spent the majority of 6 hours trying to procrastinate writing the English essay that’s due this week. Why am I so on top of the ball, you ask? I’m not. It’s due Thursday, but between all the editing, Satrbucks work and classes I have to do, I knew I didn’t have time. So I sat my ass down today to write my essay – and ended up baking identity crisis-ridden cookie/cakes for Tasha. I made these toffee oatmeal cookie bars a while back and Opie & her boy, Tasha and their dad really liked them. Tasha’s birthday is this week, and since I won’t have time during the week, I decided to bake them today, and get them to her asap. However, since it’s going to be a present, I didn’t want to simply make these bars, I wanted them to look prettier. Therefore, I decided to go ahead and make them as I usually do, but roll them into balls and bake them in muffin tins! And then, create a little crater filled with toffee goodness! tada! identity crisis oatmeal toffee cookie/cakes! They are waaay bigger than cookies but waay chewier than (cup)cakes!

yum yum in my tum tum! I think I was “writing my essay” and eating these at the same time. It didn’t make the writing come any faster, but it sure eased the pain.

You can probably use your favourite oatmeal cookie recipe in here. I couldn’t find buttermilk in any of my grocery stores, so I couldn’t use my favourite/standard oatmeal recipe today. Instead, I’ve tried out a new one.  Feel free to add raising and/or chocolate chips, but I decided to add some cinnamon and keep it simple. I find the toffee is plenty sweet enough as it is. If you like the bars, then just squish the mix into a pan. The key is to bake it pretty much through before sprinkling the toffee on top, or else it’ll become too bubbly!

Did you know that oatmeal cookies trace their ancestry to the oatcakes, or bannocks, made by the Scots and the British?  The popularization of the modern oatmeal cookie can be attributed to Quaker Oats, which published a recipe for these yummy cookies on all their oats containers in the early 1900s, and have enjoyed a connection with these cookies ever since! Ha, this is what I researched instead of researching Socrates! Who says that baking isn’t educational?

Enjoy the sugar attack!

the not-so-secret ingredient: Skor toffee pieces!

the not-so-secret ingredient: Skor toffee pieces!

what are they! cookies? cupcakes? cakes?

what are they! cookies? cupcakes? cakes?

whatever they are, they are soo addicting!

whatever they are, they are soo addicting!

can you see the nice layer of melted, crunchy toffee?

can you see the nice layer of melted, crunchy toffee?

...and this is what happens when I go to answer the phone!

...and this is what happens when I go to answer the phone!

sealed in for freshness & just waiting for a pretty box, tissue paper and a bow

sealed in for freshness & just waiting for a pretty box, tissue paper and a bow

Recipe

Makes about 4 dozen regular cookies, 16 identity crisis cookies or enough for 1 baking pan

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 tsp cinnamon
  • 1 cup softened butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups old-fashioned/quick oats (but NOT instant oats!)
  • 1/2 Skor toffee pieces

How-to:

  1. Preheat oven to 350F. Line baking pan or muffin tins with parchment paper/cupcake liners.
  2. Sift together flour, baking soda, salt, nutmeg and cinnamon into a medium bowl and set aside.
  3. In another bowl, cream together butter and sugars on medium speed for several minutes until light and fluffy.
  4. Add eggs and vanilla. Mix until combined.
  5. Add flour mixture and mix on low until just combined. With a spatula or a big spoon, stir in oats (and raisins and/or chocolate chips).
  6. Depending on how you’re baking them, scoop out table-spoon sized balls of dough and drop into prepared muffin tins OR dump the mix into your baking pan and evenly spread it out with your hands.
  7. For muffin tin, bake for 15 minutes. Take the pan out of the oven, press down the middle a bit to create a crater/indent and spoon in the toffee on top. Return to oven for another 3 minutes. Take the pan out and let cool.
  8. For baking pan, bake for 20 minutes, testing for firmness. Sprinkle liberally with toffee and return to oven for another 3 minutes. Remove and let cool for 5 minutes. You want to start cutting the bars before it cools completely because the toffee makes your job very hard otherwise.
  9. Enjoy warmed up or cool, with a nice glass of cold milk!

xo dessertchick

what does Monet do without his canvas?

17 Feb

He paints on the walls. Which is what I did. Sorta.

Well, for those who don’t know: my oven broke. As in, it’s kaputt. As in, no more cookies, right? Well, that’s where you’re wrong. And thank goodness for that, because a house without cookies, especially when it’s mine, is a very very sad house.

So here I present you with my favourite no-bake peanut butter cocoa drop cookies. They are delicious, soft, chewy and chok-full of chocolate. Mmmm-yum! And the best part is that they are so easy! And good for you, to boot!

who needs an oven? well, I do, but in the meantime....

who needs an oven? well, I do, but in the meantime....

the most delicious no-bake cookie ever

the most delicious no-bake cookie ever

They look quite dark in these pictures because a)  I used pure cocoa and b) my lighting in my kitchen is the bane of my existence. So in the meantime, you get the idea that they look ten times better than how they do in these photos.

Recipe

Ingredients:

  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1/4 cup cocoa
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 3 cups oatmeal – use quick cook oats, NOT instant oatmeal. This way, it’s almost healthy and good for you!

How-to

  1. Combine sugar, cocoa, milk and butter in a large saucepan over medium heat.
  2. Cook until the mixture starts to boil and cook for 1 minute.
  3. Add vanilla, salt, peanut butter and oatmeal and quickly stir until combined.
  4. Drop teaspoons onto parchment paper and let cool.
  5. Eat and eat and eat. Yes, that’s it: only 4 steps to chocolate delight!

xo dessertchick