Tag Archives: oatmeal

Recipe: Iced Pumpkin Oatmeal Cookies

I fell in love with this recipe from Simply Recipes and this recipe from Williams-Sonoma. I couldn’t decide which to make (and my hips certainly don’t need both) so I combined them…the base is the Williams-Sonoma recipe definitely, but I don’t like raisins with my pumpkin and I hate nuts entirely (yeah, yeah except peanut butter). Thus we have this amazing cookie…and with all Penzeys Spices (ya know the freshest, best spices – and vanilla – on the planet)…OMG! Yep. Make these. NOW!

You can fiddle with the spices a bit and see what you like…this turns out to be my preference for it. I am a chai drinker so I always have cardamom on hand, but you can totally leave it out and they still taste great.

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3/4 cup butter (I prefer to bake with margarine, gives it a better texture)
3/4 cup brown sugar (I use dark on everything…gives it a nice kick)
3/4 cup white sugar
3/4 cup pumpkin puree (half a 15 oz can or so)
1 egg
2 tsp vanilla
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp ginger
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground cloves
1/8 tsp ground cardamom
2 1/4 cups flour
1 1/2 cups quick or old-fashioned oatmeal
1/2 cup raisins (if you really wanted to)

3 oz cream cheese
1 1/2 tbsp butter (I did use real butter for this!)
1 1/2 cups powdered sugar
1 tsp vanilla

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Recipe: Peach Crisp

My mother buys a big “crate” (ok, cardboard box now) of peaches every year from Colorado when the season arrives. Well it arrived last week apparently. I am the lucky daughter that gets to mooch off her peaches and not have to buy my own! 😀 As such I had about a dozen peaches and was trying to figure out what to do with them, a couple of eaten ones later I stumbled on this recipe (by M&Mers on RecipeZaar). Its amazing as is. Really. I didn’t do much to it except change the amounts to suit my taste buds and preferences. I like crunch and I like sweet. If using canned or ripe peaches you may want to back down on the honey and/or the sugar as they tend to be sweeter than not quite ripe fresh ones.

And since I do like more crunch and less peach when eating, I opted for the flatter baking dish…and it made more than enough “crunch” for the top for me. If you choose to use a smaller baking pan you might want to cut the recipe in half for just the right amount of topping.

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8 or 9 peaches, peeled and sliced
1 tbsp lemon juice
1/3 cup honey
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

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Recipe: No Bake Cookies

I honestly think this is one of the first things I ever learned how to make. I’ve been making these since I was a little girl, possibly because they are very easy for kids to make and they happen to be the perfect cookie for summer as they don’t heat up the house. They are also one of my mother’s favorites.

This particular recipe came to me via a 1977 church cookbook from the First United Methodist Church in Omaha. The cookbook, according to the information inside, was printed to raise money to re-build their church after the fateful 1975 tornado that wiped out most of town. My parents remember that tornado (and events surrounding it) very well (it was 6 years before I was born). As a result this cookbook is probably one of the best I have ever used in my life, encompassing so many different recipes from so many different types of backgrounds. I intend to showcase it after I get done with the Time Life series. Until then enjoy this recipe from the “Youth” section.

2 cups sugar
1/4 cup cocoa (use the best you can find, it makes a difference)
1/2 cup milk
1/2 cup butter or margarine (margarine works MUCH better due to the oil content)
1 teaspoon vanilla
1/2 cup peanut butter (smooth is best, chunky is great but hard to mix in)
3 cups quick cooking oats

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