Archive for January, 2013

Chock-Full Oatmeal Cookies

Thursday, January 31st, 2013

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I couldn’t let National Oatmeal Month end without at least one oatmeal recipe, and what better way to celebrate than with some delightful housewarming cookies? This is your basic oatmeal-raisin cookie with a few extra touches to make it even more satisfying. The coconut, in particular, adds to the cookies’ chewiness.

 

These cookies offer my conscience a perfect compromise. At this chilly time of year I long to bake, particularly for my nephew Michael. I am aware that sweet baked goods are not the healthiest thing to feed him … or anyone else. These cookies still contain sugar and fat, but they are also chock full of fruits, nuts, and grains that make them healthier than your average cookie. If you use the white whole-wheat flour, the cookies are even less guilt-inducing.

You’ll note that I suggest using either butter or shortening. They both have advantages. The shortening gives oatmeal cookies a remarkable light consistency. On the other hand, butter gives them added flavor. Use whichever you like—or whichever you have more of!

The Cookies

Ingredients:

1/2 cup butter (at room temperature) or vegetable shortening
1/2 cup light brown sugar, firmly packed
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup flour (you may use either all-purpose or King Arthur Flour white whole-wheat flour)
1-1/2 cups oats
1/2 cup raisins
1/2 cup coconut, firmly packed
1/2 cup toasted pecans (optional if you have a child like ours who thinks he doesn’t like nuts)

Instructions:

Preheat the oven to 350 degrees.

Cream together the butter and/or shortening with the sugars. Beat in the egg, followed by the vanilla. Stir in the baking soda, cinnamon, and salt, followed by the flour—and then the oatmeal!

Gently stir in the raisins, coconut, and pecans (if you are using those). The batter will be fairly dense.

Drop the batter in smallish clumps onto 2 ungreased baking sheets. (You may line the sheets with a silicone mat if you like.)

Bake for 10 to 12 minutes. The cookies should JUST be beginning to brown. They are best not overcooked to ensure maximum chewiness.

Makes about 2 dozen cookies.

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Cranberry Chipotle Brie

Wednesday, January 9th, 2013

baked brieweb

This recipe is barely a recipe since it uses prebought or premade ingredients. But it gives me a good opportunity to wish you all a happy new year … and to share a couple of holiday photos.

Both Truffle

Truffxmas

and Ruby

Rubyxmas

had a lovely holiday season. Miss Ruby in particular was taken with our small but sturdy Christmas tree since she hadn’t seen one before. Luckily, the tree was in my sunroom (separated from the rest of the apartment by a handy door) so she didn’t manage to dismantle it.

Leigh and David, my sister-in-law and brother, invited me to a New Year’s Eve party. I decided to try to replicate a baked brie with cranberries I had purchased earlier in the season at Whole Foods Market. I mixed up the flavors a bit by using my cranberry-chipotle sauce for the filling, adding a little zing to the rich brie.

Leigh and my nephew Michael helped me cut the puff pastry for the brie, and we baked it at their house so it would be warm for the guests.

Now that the new year has struck, of course, I’ll be eating more healthily. So I have a feeling that combining sugar and carbs and fat as I did here will be rare.

Still, the brie makes a lovely memory.

Happy 2012 to all……

Here Leigh puts the egg wash on the wrapped brie.

Here Leigh puts the egg wash on the wrapped brie.

 

 

Baked Brie en Croûte with Cranberry Chipotle Sauce

 

Ingredients:

1 egg
1 tablespoon cold water
1 thawed puff pastry sheet (I used Pepperidge Farm; feel free to make your own if you like, but that is beyond my skill set!)
1 8-ounce round of brie (keep the rind!)
1/4 cup cranberry chipotle sauce, plus additional sauce for serving

Instructions:

Preheat the oven to 400 degrees.

In a small bowl whisk together the egg and water.

On a floured board roll the puff pastry sheet out until there is enough of it to wrap around the brie. Cut off the corners to make assembly easier. Use the corners to make small decorative pieces of pastry to lay on top of our brie. (We used snowflakes)

Slice the brie in half horizontally. Lay the first round half on the puff pastry, rind-side down.

Spread the 1/4 cup of sauce on the cheese. Top with the other half of the cheese, rind side up.

Wrap the pastry around the cheese, sealing the creases with the egg wash.

Turn the cheese over. Lay the decorative pastry on top, and brush the whole thing with egg wash.

Place the cheese, seam side down, on a baking sheet lined with parchment or a silicone mat.

Bake the brie until it turns golden brown (about 15 to 20 minutes). Let it cool for a few minutes before serving.

Serve on crackers and/or fruit with additional chipotle sauce in a side dish. Serve 6 generously.

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