oatmeal

Carrot-Spice Oatmeal Muffins

Actually the original are called “One-Bowl Carrot-Spice Oatmeal Muffins” from the very informative cookbook Brown Eggs & Jam Jars. (How cute is that name?) The book is loaded with great tips on “urban homesteading,” i.e., composting, gardening, and collecting rainwater to name a few. The author Aimée Wimbush-Bourque has an awarded food blog called Simple Bites that I should also mention, because it’s worth checking out. She and her team focus on whole foods, locally grown (if not right in her own backyard) and even closer to my heart- cooking with kids. Her recipes are easy to follow and yummy to eat! These muffins are a perfect morning treat you can feel good about; for those of us who love baked goods, but don’t want all of the normally applied sugar. It’s kind of like eating a baked bowl of oatmeal, lightly sweetened and packed with nutrition. Win!

Inspired  by Brown Eggs & Jam Jars:

Makes 12 medium or 24 mini muffins

1 cup Milk, at room temperature

1 tsp white Vinegar

1 cup old-fashioned Oats

1 Egg, at room temperature

1/4 cup raw cane Sugar

1/2 cup unsalted Butter, melted and cooled slightly

1 cup + 2 Tbsp Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 tsp freshly ground Cinnamon

1/4 tsp freshly ground Nutmeg

1 cup grated Carrots

1/2 cup dried Cranberries

Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter. I love the look of melted butter…

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.

Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.

 

Carrot-Spice Oatmeal Muffins

Ingredients

  • 1 cup Milk, at room temperature
  • 1 tsp white Vinegar
  • 1 cup old-fashioned Oats
  • 1 Egg, at room temperature
  • 1/4 cup raw cane Sugar
  • 1/2 cup unsalted Butter, melted and cooled slightly
  • 1 cup + 2 Tbsp Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp freshly ground Cinnamon
  • 1/4 tsp freshly ground Nutmeg
  • 1 cup grated Carrots
  • 1/2 cup dried Cranberries

Instructions

  1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.
  2. Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.
  3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.
  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.
  5. Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.
  6. Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.
http://sadiesnest.com/carrot-spice-oatmeal-muffins/

 

Loving Lately ❤️ & a Recipe

Loving Lately #1: Oatmeal Cookies

A few of you may be aware that I have been searching for the perfect chewy oatmeal cookie. And the truth is I have been hoping to discover something amazing that has been hidden and that I could reveal to the world, as if the oatmeal cookie wheel hadn’t been invented. Then my good friend Molly came over to my house bearing the best kind of gifts, food. She brought the softest, chewiest, yummiest perfect little oatmeal cookies. Knowing what a talented baker she is, I asked her excitedly, “Molly did you come up with this recipe?” To which she replied “it came from the back of my Quaker Oats.” Of course it did, not sure why I hadn’t thought of that. My apologies and sincere thanks to Quaker Oats for letting me using their Vanishing Oatmeal Cookie recipe with my other brand organic rolled oats.

From www.quakeroats.com

INGREDIENTS:
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins

PREPARATION:
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Molly didn’t even put raisins in hers, and they were great. And to those of you who sent me more oatmeal cookie recipes to try, I can’t wait to make them too. I think I just like oatmeal cookies.

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 different from what I’ve done before is that the instructions said to soak the raisins in hot water for 30 minutes. I wondered if that would make the raisins juicy and plump? I wasn’t disappointed- I do think 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!

White Chocolate-Cranberry Oatmeal Cookies

I am crazy about these cookies. Simply put they are just really good. It’s everything I want in a cookie; sweet, chewy and loaded with flavor in every bite. They are like perfect. And because they have oats, cranberries, and walnuts (and white chocolate chips- but just mumble that under your breath) I feel good about eating them for breakfast. Or in between meals. Or after lunch. and dinner.

As organic as possible:

3/4 cup Butter, softened

1 cup packed Brown sugar

1/2 cup Sugar

1 tsp Baking powder

1/4 tsp Baking soda

1/2 tsp Cinnamon

2 Eggs

1 tsp Vanilla

1 3/4 cups Flour

2 cups Oats

1 cup White chocolate chips

1 cup Cranberries

3/4 cup chopped Walnuts

Preheat the oven to 375º. Beat butter by hand or with electric mixer until creamy. Add sugars, baking powder, baking soda and cinnamon and continue to beat until creamy, light and fluffy (scraping the sides as necessary). Beat in eggs, one at a time, and vanilla. Mix in the flour (I like to do this 1 cup and 3/4 cup at a time). Stir in oats. Batter will be getting thick! Fold in white chocolate chips, cranberries and nuts until all are evenly incorporated.

I have said it in the past, we like our cookies big. So I use an ice cream scoop, but you can use smaller spoons if you’d like. Drop the cookies onto an un-greased cookie sheet (leaving space for growth in between). Bake for about 8-10 minutes, until edges are turning brown and center is soft (not wet). Allow to cool for a minute before transferring to a cooling rack.

*I adapted (dare I say perfected) this recipe many moons ago from a Better Homes and Gardens oatmeal cookie recipe. And you may take any liberties you’d like with substituting ingredients because this recipe is flexible, but if I were you I’d try it like this at least once.