Walnut Oatmeal Chocolate Chunk Cookies

Hey Strangers!

I realize that it’s been a while since I’ve posted. I’ve had to clean out my kitchen due to a small pest problem (Joys of living in a place not of your own ownership), and have slowly been putting it back together. Good news is, I made cookies!

These cookies were a favor to a co-worker who helped me with some heavy boxes. They were actually a nice marriage of flavors of chocolate and walnuts. Typically nuts can just go away from all of my baking, but this time I didn’t mind it. I don’t think I am completely convinced that nuts will wander back into my life of baking though. I think we have some more ground to cover there, more trust needs to be made.

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When you read the recipe, please don’t shun me. I added a majority of the dry and wet ingredients together (I know, how could I?). But it totally worked for these cookies, and when you get home from the gym and eat supper and it’s 8:30 and you realize that you still have to make cookies before going to bed, it’s pretty easy just to whip them up.

Walnut Oatmeal Chocolate Chunk Cookies
 
Ingredients
  • 6 tbsp vegan margarine (or regular butter) melted
  • ¾ cup packed light brown sugar
  • ⅔ cups non-bleached flour (or all-purpose)
  • ¾ cup baking soda
  • 1½ cup old fashioned oats
  • ½ tsp salt
  • 1 large egg
  • 1 tsp almond extract
  • ½ cup chopped walnuts
  • one bag of semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 350 degrees.
  2. But vegan margarine in a bowl and throw in the microwave to melt for 30 seconds. Mix in brown sugar, and combine until smooth. In same bowl add flour, oatmeal, baking soda, salt, egg and almond extract. Mix until completely combined and consistent. Fold in walnuts and chocolate chunks until you’re happy with it. Drop by tablespoon, giving room in between for spreading. Bake for 10 mins, until top of cookies look dry.
Nutrition Information
Calories: 92

Recipe adapted from Health.com.

Hazelnut Thumbprint Cookies

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Hey! You childish people! Thats Nutella! And it’s tasty!

Yes the above cookies do look like a little elf dropped a stylish bowel movement on them, however once they have been refrigerated, and the nutella gets cold, they enter into an amazing taste haven. The cookie itself aren’t all that sweet, they have a distinct coffee taste to them, to the close to bitter end. But once you add the nutella center, they are perfectly balanced.

Sadly they did not make my list for Christmas Cookies because of the messiness of the nutella. But they are super duper tasty.

Hazelnut Thumbprint Cookies
 
Ingredients
  • 1 cup butter (or vegan margarine)
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • ¾ cup finely ground skilled toasted hazelnuts
  • 1 tbsp instant coffee
  • ¼ tsp salt
  • 1 cup Nutella
Instructions
  1. In a bowl, beat together butter, sugar, and brown sugar until fluffy, stir in vanilla
  2. Whisk together flour, hazelnuts, coffee and salt. Stir into butter mixture in 2 additions. Form into ball; knead 1 or 2 times until smooth.
  3. Roll by heaping 1 tsp into balls.
  4. Place 1 inch apart on cookie sheet, and using your pinky finger, smash each ball in the middle to create a deep well in each cookie.
  5. Bake at 350 degrees until pale golden, 15-18 mins.
  6. Once cooled, put nutella in piping bag, and pipe into wells in the cookies.
  7. For best taste, refrigerate after piping, and consume once cookies are cold.

 

So the sad part about this recipe, is that for those who cannot eat milk, Nutella has milk ingredients in it, so this is not a milk-free recipe. Speaking of which, still looking for a milk-free alternate… Anyways still tasty tiny cookies.

Spiced Snickerdoodles

 

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Maybe these are the cookies to leave for santa? I mean that guy must be getting sick of royal icing and M&M’s.

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I’m on the amazing cookie quest to see which cookies will be present during the holidays, and will be present during co-worker food eatin’ time. So far I have my favorites, however I am looking for a few new entries to spice some things up. The most puzzling spot to fill is the biscotti position. I want something that isn’t too nutty and that isn’t just fruit, which seems to be a majority of the biscotti population. So…. I’m working on it.

About these cookies, I was super amazed that there are no eggs in this recipe! And that it also seems a little healthier with the maple syrup and almond milk. So yay official no dairy recipe!

Spiced Snickerdoodles
 
Ingredients
  • ¼ cup sugar
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • pinch cloves
  • ½ cup canola oil
  • 1 cup sugar
  • ¼ cup maple syrup
  • 3 tbsp non-dairy milk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
Instructions
  1. Preheat over to 350 degrees
  2. Mix first four ingredients together as sugar coating on a dinner plate.
  3. In a large mixing bowl, use fork to vigorously mix oil, sugar, syrup & milk. Mix for at least a minute to resemble applesauce. Then mix in vanilla
  4. Sift in remaining ingredients, stirring as you add them. Mix until pliable
  5. Roll into walnut sized balls, flatten into sugar mixure.
  6. Transfer sugar side up to cookie sheet. Bake for 10-12 mins. Should be slightly brown on bottom.

 

I did absolutely no alterations to the recipe above because it was already awesome all around. Seriously tasty cookies!

Pumpkin Loaf

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And we’re back to pumpkins. I think it’s still appropriate to post things with pumpkins in it. I find that once February rolls around, pumpkin is tiring and I’m kinda tired of seeing it. I mean, pumpkin is awesome because you only get to have it one certain time of year. So when I see recipes in February that say “Most Awesome Pumpkin recipe ever!” I turn my head because at that point I’m done. Right now though, I’m all about the squash.

They need a better way to peel the butternut squash though. At least I do. Lets work on this people.

Anyways, I brought this recipe into work and it was a hit. I’m still asked if it will ever return to the office again. Which it might, but that will be after I open my next can of pumpkin.

Pumpkin Loaf
Author: 
 
Ingredients
  • 1 cup pumpkin
  • 1⅓ cup sugar
  • ⅓ cup water
  • 2 eggs
  • ⅓ cup oil
  • ½ cup nuts (optional) (not included in the above picture)
  • 1⅔ cups flour
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp cloves
  • ½ tsp cinnamon
Instructions
  1. Mix first six ingredients well
  2. Mix together and add remaining ingredients and bake in regular loaf pan for 1¼ hours at 325 degrees.

Adapted from Bethany’s Best Church Cookbook.

Lemon Scented Rosemary Walnut Shortbread

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I don’t know about all of you, but I’m starting to think about Christmas baking. Its making me a little sad, but excited at the same time. On one hand, I have to make a whole crap ton of cookies, which means lots of oven time and dirty bowls. But I’m excited that I get to make them, and get to share them with you!

Speaking about the holidays, we didn’t hand out candy this year, because we live in an apartment building. So I went Christmas shopping and wrapped gifts. That’s right. I wrapped Christmas gifts on Halloween. I told some friends and I was ridiculed and was looked at with a little disgust. I don’t really blame them.

But back to baking! I’m trying out some cookie recipes to see if I want to change up the roster that I already have. These have not made the cut, however they were pretty tasty and different. The one thing I did find is that with the vegan margarine they didn’t act as they would have with butter. It was a little more difficult to get them to stay firm, instead of crumbly. However in the end worth all of the trouble.

Lemon Scented Rosemary Walnut Shortbread
Author: 
Recipe type: Cookies
 
Ingredients
  • ½ cup vegan margarine
  • ¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 tsp grated lemon zest
  • 1 tsp vanilla
  • 1¼ cups whole wheat flour
  • ¾ cup walnuts ground
  • 2 tsp finely chopped rosemary
  • ¼ tsp salt
Instructions
  1. In bowl, beat together butter, brown sugar, granulated sugar and lemon zest until fluffy; beat in vanilla. Stir in flour, walnuts, rosemary and salt until combined. Knead 5 times to make smooth dough. Divide in half and shape into discs; wrap each in plastic wrap. Chill until firm but not hard, about 45 mins.
  2. Between waxed or parchment paper, roll out dough to ¼ inch thickness. Using 2 inch cookie cutters, cut out shapes. Place, about 1½ inch apart. on parchment paper-line baking sheets; refrigerate for 30 mins.
  3. Bake, 1 sheet at a time, in 325 degree oven until golden, 10-12 mins. Let cool on pans on rack for 5 mins; transfer to racks and let cool completely.

If you are planning to make these ahead, they will store in the fridge for up to one week, and in the freezer for a month.

Adapted from Canadian Living Holiday.

Halloween Oreo Brownie

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I don’t know about you guys, but I’ve been all about chocolate the last couple weeks. Not only chocolate but brownies, all about the brownies.

So here is my submission for Halloween and also to appease my taste buds of rich, gooey, a little chewy brownies.

Now I will tell you my secret here. It’s not really a secret, its more laziness than anything. I have made my share of brownies. While I was in college I spent a lot of time at my parents making baked goods for bake sales, for giving away, and for many other charitable events. I’ve used every type of chocolate, I’ve used Martha’s recipes, I’ve even took a stab at creating my own. Nothing tastes as good as the mix from Quaker. Not the box, but the paper container with the white background. Although every time I make them I feel like I’m selling out a little, then I eat them and that thought flutters away since they also have no milk.

So I won’t even post a recipe since I didn’t even use one. The only other thing I did was crush two sleeves of Halloween Oreos saving about 5 for decoration on the top. So have fun with the mashing of the oreos, makes for some good frustration release.

So enjoy the tastiness that is your favorite brownie recipe and Oreos.

 

Cinnamon Zucchini Muffins

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Long time no post.

So I’ve slowly been working on content and with having my hard drive replace in my laptop, there were certain things that had to be delayed. I have pictures ready to go, I also have more content just waiting to be posted and all I needed was a fully functioning computer!

But it all seems to be functioning now that I’ve re-installed everything. The worst part is that there is always something missing. You think that you remembered to install all of the other things, but you always forget one thing when you go to use YouTube and volume doesn’t work.

Anyways, these muffins I made a few weeks ago. I had some zucchini in the fridge and I didn’t want to eat it with dinner. So I decided that it would be more fun to make muffins!

I used a favorite muffin recipe, I usually use it with blueberries or raspberries. So I took the plunge and added squash instead.

Cinnamon Zucchini Muffins
Author: 
Serves: 48
 
Ingredients
  • White muffin mix, or bran muffin mix
  • 2 cups grated zucchini
Instructions
  1. Prepare muffin mix as per instructions, or prepare your plain muffin recipe as per your instructions.
  2. Grate zucchini, and put into muffin mix
  3. Spoon out into muffin tin with muffin cups. Make sure to put spritz baking spray into the muffin cups so that the muffin cups don’t stick to the muffin.
  4. Bake for the time specified in your recipe or on the package.

 

Double Chocolate Icebox Cookies

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There is nothing like a little bit of rich chocolate nibbles on a night when you know you can’t have wine.

So I decided to take my time to make something crisp and a little soft and full of chocolate since as I mentioned above, I really shouldn’t have wine tonight.

In this recipe I did substitute the butter for the lactose free margarine, and again I’m finding that the oil is just not the same as butter, I might start making up for it with putting some Sunflower oil or olive oil in the mixture just so it has the same oiliness. Also after the chilling process, I did have it in a nice log and it would have sliced up quite nicely if the chunks of chocolate weren’t so big. So I do advise that you don’t use chucks of chocolate that are all ready to go in a bag (so convenient!). If you were to use small chocolate chips, it would also work. I guess I’m just not a fan on cutting up squares of chocolate because I always have to clean my floors the same night (Thank you ants! How you manage to survive in our 10th floor apartment I’ll never know).

Double Chocolate Icebox Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 9 tbsp unsalted butter, softened
  • ⅔ cups white sugar
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ⅓ cup cocoa
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 3 oz good-quality bittersweet chocolate cut into small chunks
Instructions
  1. In bowl, beat butter with sugar; stir in vanilla.
  2. Whisk together flour, cocoa powder, baking powder and salt.
  3. Stir into butter mixture in 2 additions
  4. Stir in chocolate to make crumbly dough.
  5. On plastic wrap, form dough into a 1½ inch diameter log; wrap in plastic wrap and chill for 1½ hours.
  6. Using a sharp knife, slice log into ½ inch thick rounds. Place, 1 inch apart, on parchment paper-lined baking sheet.
  7. Bake 1 sheet at a time, in 325 degree oven until edges are dry but centre is still a bit moist, about 12 mins.
  8. Let cool on pan on rack for 5 minutes, transfer to rack, let cool completely.

 

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This recipe was taken from Canadian Living Special Baking Edition Holiday Fall 2012.

 

Chicken Salad

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Nick and I went to my parents for the weekend, and as my mother always does, she made a chicken. It’s the really nice thing about going home is that there is always something tasty coming home with us. My mom was craving freezer space so she can start making her legendary apple pie, which is the best part about Christmas and Thanksgiving. You know the company is good, but the food, its all about the food.

So since I came home with a bunch of chicken, I wanted to do something a little different than having to make the sides to go with it. I didn’t really want to turn my oven on tonight, I won’t lie. So I opted for chicken salad. It’s not something I normally do, I’m more of a cold cut on my sandwich kind of person and like keeping it that way. So this is a nice stretch for both me and Nick.

Chicken Salad
Author: 
Serves: 3
 
Ingredients
  • 1 cup mayonnaise or miracle whip
  • ½ cup celery chopped fine
  • ½ yellow onion chopped fine
  • ½ red pepper chopped fine
  • 2 tbsp lemon juice
  • 1 tbsp salt
  • pepper to taste
  • 1 tbsp chopped fresh parsley
  • 5 leaves of Korean cilantro
  • 4 cups of cooked chicken, white and dark meat
Instructions
  1. Chop all the vegetables really finely and put into bowl. Do the same for the parsely and cilantro.
  2. Separate and cube chicken into the same bowl as the vegetables. Set aside
  3. In separate bowl, mix miracle whip and lemon juice. Add the salt and pepper to taste.
  4. Combine the chicken to the miracle whip mixture and toss until well coated.
  5. Spoon onto toast for sandwiches, store in airtight container.

 

Blooming Baked Onion

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So I had some onions that were sitting there, and for some reason I’ve had a serious craving for onions lately. It was all from the onion rings from Harvey’s…. yeah that’s where it started…

Anyway, I was thinking of something tasty to do for a snack for when Nick got home from work. Since when he does it is followed by eating all the food…

So I had fun crying with the onions cutting them up, I learned a few things though! If you are going to do this, please use onions that are very round, you’ll have an easier time. But it does pack some serious tastiness on its own, even if there were no dip. But the dip just helps it go the extra tasty mile.

Blooming Baked Onion
Author: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 large onions (anything but red)
  • ⅔ cups bread crumbs
  • 1 tbsp jerk chicken spice
  • ¼ tsp salt
  • 2 eggs
Instructions
  1. Take onion and cut off the top, so that a few of the inside layers are visible, and then peel the outside of the onion until the root. You will leave the root so that the rest of the onion will stay intact after cutting and fanning.
  2. Cut the onion into quarters and then into eighths and then into sixteenths, but not all the way through the onion, just cut down to get close to the root. This is best accomplished if you turn the onion to you root side up and cut down to the exposed end.
  3. Once you’re done cutting it up, flip it over and fan out the layers.
  4. Once it looks like a nice bloom, in two separate bowls you will combine the breadcrumbs and spices and in the other you will beat the two eggs well.
  5. With either a brush or if your bowl is deep enough dip the onion in the egg mixture until it’s completely coated. Then follow with sprinkling the breadcrumb mixture onto the onion so it is also completely coated.
  6. When the onions are well dusted, place on a baking sheet in a tent for 5 minutes at 400 degrees. Then you will remove the tent and continue to cook for another 15-20 minutes until the onion is soft and the tips are brown and crispy.
  7. Enjoy!

 

The recipe you see here was adapted from http://www.gimmesomelife.com, so thank you ladies!

I did dream up my own sauce though. I’ve never been big on chipotle mayonnaise, and singular ketchup in this situation is just boring. So I adjusted and adapted my own! It was super tasty!

1/2 cup mayo, 1/2 ketchup, 1 spoonful dijon mustard, 1 spoonful red pepper jelly, salt, pepper, and some jerk chicken spice.

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