This morning I decided to add a little of that cider into my breakfast oatmeal for a little change. It was delicious. A perfect fall breakfast. (And it takes less than 10 minutes to make!)
Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Saturday, November 15, 2014
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Apple Cider Oatmeal |
A beautiful Saturday here in my house. Yesterday I couldn't resist getting some apple cider while I was out and about. I was craving this wonderful Mulled Apple Cider. It embodies everything that is fall from my childhood.
This morning I decided to add a little of that cider into my breakfast oatmeal for a little change. It was delicious. A perfect fall breakfast. (And it takes less than 10 minutes to make!)
This morning I decided to add a little of that cider into my breakfast oatmeal for a little change. It was delicious. A perfect fall breakfast. (And it takes less than 10 minutes to make!)
Tuesday, August 30, 2011
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Chewy Oatmeal Raisin Cookies |
This is a second recipe that I made this past weekend. It made about 4 dozen cookies. They taste wonderful and are definitely one of my favorites.
This recipe is an old one that my grandmother use to make for me. I always preferred a chewy cookie versus the crispy, crumbly dried out cookies that my mother likes.
I use to bake cookies with my grandmother every summer when I'd go to visit. I learned about measuring ingredients, how to plump up raisins that were hard as rocks, what spices to add a little extra of, and most importantly; how to make a chewy cookie.
There are three secrets in making a chewy cookie. The biggest is the timing in when to remove the cookies from the oven. You don't want them bake completely in the oven. They need to be approximately 1-2 minutes away from being fully baked. Remove them too soon and it looks like a raw cookie. Remove them too late and you have a crisp cookie. The timing takes practice. To aid in the timing, use a chilled dough, straight from the fridge onto the cookie sheet and into the oven.
The second tip to keeping a soft, chewy cookie is to store them in an air-tight container with a slice of bread. The bread will dry out after 1-2 days and need to be replaced to keep the cookies moist.
This recipe is an old one that my grandmother use to make for me. I always preferred a chewy cookie versus the crispy, crumbly dried out cookies that my mother likes.
I use to bake cookies with my grandmother every summer when I'd go to visit. I learned about measuring ingredients, how to plump up raisins that were hard as rocks, what spices to add a little extra of, and most importantly; how to make a chewy cookie.
There are three secrets in making a chewy cookie. The biggest is the timing in when to remove the cookies from the oven. You don't want them bake completely in the oven. They need to be approximately 1-2 minutes away from being fully baked. Remove them too soon and it looks like a raw cookie. Remove them too late and you have a crisp cookie. The timing takes practice. To aid in the timing, use a chilled dough, straight from the fridge onto the cookie sheet and into the oven.
The second tip to keeping a soft, chewy cookie is to store them in an air-tight container with a slice of bread. The bread will dry out after 1-2 days and need to be replaced to keep the cookies moist.
Wednesday, May 25, 2011
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The Help & Brown Sugar Oatmeal Pancakes |
My morning started almost an hour earlier than I wanted it to. So much for getting rest. I am starting to believe that I am incapable of sleeping.
My mind doesn't stop. It just keeps going and going. Like the Energizer Bunny. It never stops.
I tossed together a quick pancake batter, cooked up some wonderful pancakes, and ate them while reading The Help by Kathryn Stockett.
The pancakes were delicious, the book started off rather boring. :-( Nothing all that mind blowing. Definitely a slow starter. 80 pages later, I am finally starting to get into it. Guess we'll have to see how it turns out.
This morning's breakfast: Brown Sugar, Oatmeal Pancakes
3/4 C Whole Wheat Flour
1/2 C Quick Cooking Oats
1/2 tsp Baking Powder
Dash Salt
1/3 C Dark Brown Sugar
1 Egg
2 Tbs Unsalted Butter, melted
1 C Buttermilk
1 tsp Vanilla Extract
Combine the dry ingredients in a mixing bowl. I stir it with a fork to remove the lumps from the brown sugar. Add in the egg, butter, buttermilk, and vanilla. Whisk together well.
Cook over medium heat in a lightly greased skillet.
Turn pancakes when golden brown on the bottom. Mine never formed bubbles on the surface, so watch the edges carefully for when they set.
Serve and enjoy! (Serves 2-3)
My mind doesn't stop. It just keeps going and going. Like the Energizer Bunny. It never stops.
I tossed together a quick pancake batter, cooked up some wonderful pancakes, and ate them while reading The Help by Kathryn Stockett.
The pancakes were delicious, the book started off rather boring. :-( Nothing all that mind blowing. Definitely a slow starter. 80 pages later, I am finally starting to get into it. Guess we'll have to see how it turns out.
This morning's breakfast: Brown Sugar, Oatmeal Pancakes
3/4 C Whole Wheat Flour
1/2 C Quick Cooking Oats
1/2 tsp Baking Powder
Dash Salt
1/3 C Dark Brown Sugar
1 Egg
2 Tbs Unsalted Butter, melted
1 C Buttermilk
1 tsp Vanilla Extract
Combine the dry ingredients in a mixing bowl. I stir it with a fork to remove the lumps from the brown sugar. Add in the egg, butter, buttermilk, and vanilla. Whisk together well.
Cook over medium heat in a lightly greased skillet.
Turn pancakes when golden brown on the bottom. Mine never formed bubbles on the surface, so watch the edges carefully for when they set.
Serve and enjoy! (Serves 2-3)
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