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Posts Tagged ‘oatmeal’

Today, as I drove home I listened to a tribute to Stuart McLean of the Vinyl Café playing on CBC radio. It was a show about love stories, encounters, and friendships. It was all about companionship. One of the stories was about a couple who had magical chemistry, and they would send each other photos of them eating cookies. It reminded me of what role food plays in many of our lives. Not only is it what sustains us, but it is often something that brings people together. Often it is not necessarily the food itself, but the fact that it is shared, that makes it special.

I can remember even when I was a very small child looking forward to meals with our family in France. It was always special. Meals often took hours, but we didn’t notice the time going by.

When I was in undergrad, meals brought friends together, many of whom are still very near and dear.

When I lived in The Gambia, not a day went by without food being shared. I could never keep up with the enormous generosity of the village where I lived, until one day I learned that I could share the food that was brought for me. We would nurture each other.

These past few weeks I’ve had a lovely time in a clinical rotation, working with a special team dedicating themselves to providing the best possible care for their patients, at a level which I have rarely seen. Witnessing such dedication, I wanted to give back, so I made these delicious cookies to help fuel us through the day. I hope you will enjoy this recipe as much as we did, and that it serves as a backdrop to many tea parties, work afternoons, or any other pick-me-ups you might need.

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Ingredients – for approximately 40 cookies

  • 1 3/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup unsalted and softened butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups oatmeal – I use old fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened shredded coconut

Directions

  1. Preheat oven to 350, and line 2 baking sheets with parchment paper or grease them
  2. Sift together flour, baking soda and powder, salt, cinnamon and nutmeg
  3. In a large bowl, beat butter and sugar until fluffy. I use a stand mixer but you can also beat it by hand. Add eggs and vanilla and beat for a few more minutes, until pale and well incorporated
  4. Add flour mixture to butter mixture, and mix
  5. Stir in cranberries, coconut and chocolate chips
  6. place spoonfuls of the dough in your hand and roll into a ball. Place on cookie sheet 1.5 inches apart and bake for 13-15 minutes
  7. Cool on wire rack

Hope you enjoy these little treats!

Sitelle

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One of my favourite things to go home to after a long day of work is to have a cup of tea in a quiet house, especially when the snow has already begun and winter is fast approaching. Baking some cookies can do the trick too, which I did yesterday. Without any cookbooks or internet at my disposal yesterday, I was left to my own devices, which included a jar of peanut butter (no recipe on that label), some butter, sugar, flour, and… jam! I love thumbprint cookies with jam, so why not take the old PB&J sandwich to the next course, and turn it into a dessert? The result was delicious!

Now that the snow has begun, I just wish I could bake cookies every day when I come home.

Ingredients:

-1/2 cup brown sugar

-1/4 cup soft butter

-1 egg

-1/2 cup peanut butter (I like the “just peanuts” kind)

-1 cup flour

-1/2 cup quick-cooking oats

-1 tsp baking powder

-pinch salt

-strawberry or raspberry (my favourite!) jam

Directions:

Preheat oven to 375F. In a medium bowl cream the butter and sugar together, and then add egg and peanut butter. Stir until mixture is smooth.

In a large bowl, mix all the dry ingredients well. Add peanut butter mixture, and mix in with your hands. Grease a cookie sheet. Place small balls of batter on sheet and make thumbprint hole inside. Fill with jam.
Bake for 15-18 minutes or until cooked but still a bit soft. Cool on a baking rack and serve with a glass of milk or hot-chocolate!

-Sitelle

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The last of the apples I picked in September are starting to become snowy, so I decided to transform the apples into something baked.  I’ve been inkling for muffins, and since oatmeal muffins are near my favourites (must be the Scot coming out in me), I decided to search the Internet for some not-to-sweet apple oatmeal muffins.  In the end, I tweaked a recipe that boasted to be “very comforting and old-fashioned”.  I substituted almond milk for regular milk, upped the apple content, and added a few extra spices.  The end muffin was lovely – gently spiced, but not too sweet and it was nice and moist: a perfect breakfast or afternoon snack.

Apple Oatmeal Spice Muffins

(makes 12 large, 16 medium muffins)

 

Ingredients:

2 eggs

3/4 cup almond milk

1/2 cup vegetable oil

1 cup all-purpose flour

1 cup uncooked quick-cooking oats

1/3 cup brown sugar (+ 2 tbsp extra for a crumble topping)

1/2 teaspoon salt

1 tablespoon baking powder (yes, that’s not a typo, tablespoon)

1 teaspoon ground cinnamon + 1/2 tsp extra

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 tart apples, peeled, cored, and finely chopped
 

Directions:

Preheat oven to 400 degrees F and fill 12 muffin or tins with medium sized muffin cups.

In a mixing bowl, combine the dry ingredients (flour, oats, sugar, baking powder, salt, and ground spices). In a separate mixing bowl, lightly beat the eggs.  Whisk in the milk and oil, stirring until just blended.  Gently fold in the dry ingredients followed by the apples. Spoon batter into the muffin tin, dividing evenly among the cups.

Combine the reserved brown sugar and cinnamon and sprinkle over the muffin tops. Bake in a preheated oven for 14-16 minutes or until a toothpick comes out clean. Transfer to a cooling rack.  A delicious breakfast or mid-afternoon snack!

Bon appetit!

Catherine

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