food blogging

Best Oatmeal Cookies Ever?

A life-long friend of mine knows I’m into food blogging. So when she came across a recipe that said it was “The Best Oatmeal Cookie Recipe We’ve Ever Tried,” she passed it along my way. How sweet is that? Thank you Monica! Of course, being a fan of oatmeal raisin cookies, I had to try it. The recipe came from the Wall Street Journal. I don’t know if I’ve ever made a recipe of theirs before. Apparently there is a newly opened restaurant in Manhattan, and rumor has it they have a good cookie!

The first thing I noticed that was the prep; the instructions said to soak the raisins in hot water for 30 minutes. I wondered if that would make the raisins juicy and plump? Not to disappoint, it made a difference! They also mentioned using old fashioned or rolled oats, which I always do, and agree that they are best for oatmeal cookies. The recipe called for adding the egg and vanilla at the end, after adding the oats and raisins; that was another thing I had never done before. Lastly it was recommended to allow the batter to sit for 4 days, which I will admit I did not do, although it gave me a pass. Something I would not do is bake them again for 17 minutes. There was no leeway. The directions specifically said 17 minutes, and that was too long, at least for my pans and oven- unless my goal was awesome granola.

The result was delicious, almost candy like. They kind of had a shiny sweet exterior that I thought was different from my regular batches. The cookies were big and chewy (when cooked about 14-15 minutes). And I have to say my kids loved them. They baked round and flat and firm. To be completely honest I think they are perfect for ice cream sandwiches! And although I am not disappointed, my quest for the perfect oatmeal raisin cookie is still on. Of course I have been heavily persuaded by the organic “Aussie Bites” from Costco. I think they’re on to something! However, my dad disagrees whole-heartedly. This much I know is true: personal taste is subjective. Am I rambling?

As Seen in the Wall Street Journal:

Active Time: 10-15 minutes Total Time: 1 hour, plus 4 days for chilling dough Makes: 14 cookies

1 cup raisins
1¼ cups all-purpose flour
1 tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons baking soda
1½ teaspoons fine sea salt
1½ sticks slightly softened butter
1 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
2 cups old-fashioned or rolled oats
1 extra-large egg
1½ teaspoons vanilla extract

  1. Soak raisins in hot water for 30 minutes, then drain.

  2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.

  3. Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.

  4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.

  5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. Cover baking sheet with plastic wrap and refrigerate 4 days (optional).

  6. To bake cookies: Preheat oven to 350 degrees. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.

—Adapted from Melissa Weller of Sadelle’s, New York City

Thank you Monica! This was a lot of fun!

Sweetima’s Chocolate Mousse

One of the best parts about food blogging is you are constantly coming across new blogs with interesting recipes. Sometimes there is an instant connection, something intriguing that makes you want to know more. For me, I was instantly curious about Sweetima’s soft faded pictures of sweet treats. They all look beautiful, fluffy and light… and I’m a sucker for beautiful desserts.

I was always a salty person growing up, I’d take a bag of chips over brownies, ice cream or cake any day of the week. But that all changed during my first pregnancy. In strong waves of desire, I craved chocolate. All of the sudden I understood words like chocoholic. Nothing else but chocolate would do. When the pregnancy was over, my love of chocolate remained. Now I am officially a sweet and salty person.

I was having a strong yearning for chocolate on the day Sweetima posted the recipe for Chocolate Mousse, and I made a comment (and a mental note) to try this recipe. When fellow blogger, Healthy in all Hues, posted a challenge to make other food blogger’s recipes, it was just the incentive I needed!

The recipe was easy enough to follow, but I must admit I had a little complication with the method. I was doing okay until I had to whisk the egg whites over simmering water. In my prior experiences I whisked the egg whites at room temperature… and this time I really had to be careful not to let it scramble! Maybe because it was only one egg white? Probably because I could use more practice!

I also got a little panicked when the recipe said to divide the mousse into two portions. I don’t like to feel like I’m not going to have enough food. (I felt like my three year old getting one scoop of ice cream.) To compensate I made plenty of whipped cream, more than the optional amount suggested. But I assure you, the recipe was right! The mousse was rich, decadent and satisfying, more than I needed to appease my chocolate appetite.

For the original recipe and more sweet treats check out Sweetima!