Pistachio Orange Oatmeal Cookies
19 Jan 2012 5 Comments
in Bake, Bloghop Love, Cookie, Gourmet, Sweet Tags: Cookie, cookies, oatmeal, oatmeal cookie, orange, orange zest, pistachio
Here is the scrumptious Pistachio Orange Oatmeal Cookie recipe I promised to post. I served these with my Orange Peel Sweet of the Spoon dessert and a bowl of vanilla bean ice cream. These tasty little cookies are crunchy on the outside and chewy on the inside, similar to a granola cookie. I hope you enjoy them!
Pistachio Orange Oatmeal Cookies
Here’s what you’ll need…
Makes 20 to 30 cookies
4 tbsp salted butter, melted
1/2 cup pistachios, chopped
1/2 cup oats, chopped
1/2 cup sugar
1/4 cup flour
1/4 teaspoon baking powder
2 tablespoon orange juice
1 tablespoon orange zest
1 tablespoons corn syrup ( I used Lyle’s Golden Syrup)
dash of salt
Preheat oven to 425
Melt the butter in a saucepan, set aside. In a food processor, pulse the pistachios and raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, orange juice, orange zest, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Orange Pistachio Oatmeal Cookie
Using a measuring teaspoon, scoop a spoonful onto a baking sheet, be sure to space several inches apart. Bake for 6-8 minutes (each oven varies, so keep an eye on them – they bake fast), or until the cookies begin to brown around the edges. Let them cool on a baking sheet.
Pistachio Orange Oatmeal Cookies & Greek Coffee
Serve with a glass of milk, ice cream or a nice cup of Greek coffee – the way I ate them.
Oatmeal Lace Cookies
15 Dec 2011 9 Comments
in Around Town, Bake, Cookie, Gourmet, Sweet Tags: lace cookie, Lace cookies, oatmeal, oatmeal cookie, oats
Here is the lovely – delicate – chewy – sweet lace cookie recipe I promised to post from the NYC Cookie Swap, the spectacular fundraiser event to help Cookies for Kids Cancer.
Oatmeal Lace Cookie
Here’s what you’ll need…
Makes 30 to 40 cookies
6 tbsp salted butter, melted
1/2 cup sugar
1/2 cup oats, chopped
1/4 cup flour
1/4 teaspoon baking powder
2 tablespoons heavy cream
2 tablespoons corn syrup ( I used Lyle’s Golden Syrup)
dash of salt
Preheat oven to 425
Melt the butter in a saucepan, set aside. In a food processor, pulse the raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet. Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.
Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges. Let them cool on the baking sheet. Remove with a metal spatula and serve!
You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich. These little sweets are quick and easy to make and oh so good!
Steel Cut Oats with Vanilla Bean
14 Oct 2011 7 Comments
in Gourmet, Healthy Tags: oatmeal, steel cut oats, vanilla bean paste
In between eating all these delicious recipes I’ve been making, I’ve had to manage some expectations, that is my expectations of trying to stay fit. I’ve been trying to eat healthier meals… most of the time, but when I ‘m cooking and baking it’s not so easy. Food Blogging makes a girls hips jiggle.
After years of struggling with a system I’ve managed to get myself on a fairly decent exercise regime, losing a sweet amount of weight since I began. Let’s hope with this fall, winter, holidays and all the good food this season brings, I don’t find myself heading into an eating frenzy! To prevent this from happening, I’ve introduced some foods that carry their own weight and mine too.
I’m a huge fan of oatmeal, especially oatmeal cookies, but more on those later. Right now I’m enjoying this new change and eating steal cut oats for breakfast, though sometimes I have them for lunch or dinner. They make a satisfying meal and you can dress them up as a sweet or savory dish.
While thinking of ways to make these steel cut oats… truth be told, I was looking for a cookie recipe. I remembered reading Two Peas & Their Pod and their version of an incredibly yummy Cream Brulee Oats recipe and was immediately drawn into the sweet, creamy, chewy, nutty, cinnamon goodness so I had to try it. One snag was that I had no raisins in the pantry and we don’t have brulee torch (Dear Jeff, for Christmas I would love a brulee torch). Once I have my brulee torch I plan on making this exactly to Maria’s recipe. In the meantime I made a few changes.
Steel Cut Oats with Vanilla Bean
This is my spin on the recipe… Here’s what you’ll need:
1 tablespoon butter
1 cup steel cut oats
4 cups boiling water
1/4 cup heavy cream
1 tablespoon vanilla bean paste
1 tablespoon brown sugar
1/4 teaspoon cinnamon
In a large saucepan, add the water, butter and bring to a boil, add the steel cut oats, reduce to low heat and simmer for 30 minutes.
Add heavy cream and vanilla bean paste to oatmeal stirring until ingredients are combined, cook for 10 minutes. Serve steel cut oats in bowl and top with remaining brown sugar and cinnamon.
Preparing Steel Cut Oats
Those cookies I mentioned earlier, I’ll be posting a recipe with steel cut oats real soon. In the meantime if you have a brulee torch, try making Maria’s version from Two Peas & Their Pod and let me know how good it is!
Carmelita Bars
02 May 2011 8 Comments
in Bake, Cookie, Dessert, Gourmet, Serendipitous Adventures Tags: bars, caramel, carmelita bars, Chocolate chip, oatmeal, oats
Right now, for this moment, this is my favorite dessert in the world!
Carmelita Bar
These succulent caramel, chewy, chocolate chip, oatmeal crumble coated bars easily get me weak in the knees. So much so that I had to share them with you! Here’s Whole Foods’ recipe for Carmelita Bars.
Carmelita Bars
1 cup caramel
1/4 cup heavy cream
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup packed light brown sugar
3/8 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, cut into small pieces
1/2 cup semisweet chocolate chips
1/2 cup pecans, roughly chopped
Preheat oven to 350 degrees. Spray a 9 X 12 inch metal pan with cooking spray.
Combine caramel and heavy cream in a saucepan, cook over medium heat, stirring occasionally, until the caramel has melted, let cool.
In a food processor add the oats, flour, brown sugar, baking soda, and salt together and pulse on low-speed. Slowly adding in the butter until mixture resembles a coarse meal.
Begin layering the bottom of the pan with your oats crumb mixture, reserve 1/2 cup for final layer. Bake in the oven for 20 to 25 minutes. Remove and add the next layer of chocolate chips and pecans then drizzle with caramel. To finish add the last layer of the remaining oat crumb mixture.
Bake in the oven until a golden in color, approximately 20 to 25 minutes. Let cool completely prior to cutting into desired squares.
These are absolutely scrumptious and my most beloved dessert, that is, until something else comes along and rocks my world!
