1

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

So I have a confession – I suck at making cookies!! I have had some curse over my life when it comes to making cookies! Whenever I make them, they come out flat flat flat flat – like see-through-the-cookie-onto-the-pan type of flat! I’ve heard all the “solutions”; “use more butter,” “use less butter,” “use more flour,” “use different sugar,” “chill it” and so on! Believe me, I’ve tried! I even experimented with some friends where 3 of us made the dough, 3 of use made the cookie balls and divided them among 2 pans, I put one pan in the oven and my friend put the other in the over…her’s came out perfect Betty Crocker cookies…mine – FLAT!

So, I tend to just avoid the baking step now! Cookie dough is delicious anyway!  And I figure one day when I have kids, they will think I’m the best mom ever because I give them cookie dough instead of cookies!

Well I gave it another go tonight, I was craving some oatmeal chocolate chip cookies. I looked on Pinterest (as you do!), and found a recipe from Mel’s Kitchen Cafe. And you aren’t going to believe this…BUT MY COOKIES LOOK NORMAL!! It is literally a miracle!

I am so excited! So I am going to share this recipe with everyone and use it over and over and over again! Apparently, this is the miracle recipe! So here you go, enjoy some delicious cookies!

Oatmeal Chocolate Chip Cookies

Ingredients
-1 cup of butter, softened to room temperature
-1 cup packed light brown sugar
-1 cup granulated sugar
-2 large eggs
-1 tsp vanilla
-1 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-2 cups all purpose flour (plain flour)
-2 1/2 cups old fashioned rolled oats (porridge oats do the trick)
-2 cups chocolate chips

Directions
1. Preheat oven to 350F. Cream the butter and sugars together
2. Add eggs and vanilla. Beat everything together until it’s light and fluffy
3. Add in the baking powder, baking soda and salt. Mix
4. Add the flour and oats. Mix together.
5. Mix in the chocolate chips,
6. Drop balls of dough (approx 2 Tbsp of dough) onto a greased baking tray. Bake for 10-12 minutes (depending on your oven and desired “done-ness”)
7. Let cool slightly on tray so they don’t fall apart, then move to a cooling rack to finish cooling.

Advertisements
0

Banana Cake with Cream Cheese Frosting

Here is the awaited post!

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

Yummy and Delicious Banana Cake topped with an even yummier Cream Cheese Frosting! If you haven’t picked up on it by now…I LOVE cream cheese frosting!!

The Recipe was very simple. I made the two round cakes one day, then frosted them the next day when I intended to use/eat them.  It didn’t take very long and made a delicious dessert. I will definitely pull this one out again! If you’re interested, you can find the original recipe here.

Banana Cake with Cream Cheese Frosting

Ingredients
-3 cups all-purpose flour
-2 cups sugar
-1 tsp baking soda
-1 tsp ground cinnamon
-1/2 tsp salt
-3 eggs, beaten
-3/4 cup vegetable oil
-4 large ripe bananas, mashed
-1 cup pecans, chopped
-1 1/2 tsp vanilla extract
-1 package (8 oz) cream cheese, room temp
-1/2 cup (1 stick) butter, room temp
-1 lb powdered sugar
-1 tsp vanilla extract

Directions
Cake
1. Grease 2 round cake pans and set aside. Preheat oven to 350F or 175C
2. Mix together flour, sugar, baking soda, cinnamon and salt. Then add the beaten eggs and oil. Stire until the dry ingredients are just moistened – don’t go crazy here, less is more.  Stir in the banana, and pecans and 1 1/2 tsp of vanilla.
3. Divide up the batter between the two pans and back for approximately 25 minutes – until a toothpick or knife comes out clean.
4. Cool the cake layers in their pans for 10 minutes, then turn them out on the rack to cool completely. While the cakes are cooling, make the frosting.
Frosting
1.  Blend together the cream cheese and butter. Gradually add in the powdered sugar and beat until it’s all light and fluffy. Beat in 1 tsp of vanilla.
2. Put a layer of frosting on top of one layer of cake, then put the next cake on top. Then frost the top and sides!
3. Top with nothing or anything (more pecans, sprinkles, chocolate, etc)

Notes
-If you don’t have pecans, you can substitute for any other type of nut, or nothing if you prefer.

0

Cinnamon Rolls

Ever get that craving for a nice fluffy, soft, cinnamon-y, smothered with icing cinnamon roll? Did you just get that craving now?

Cinnamon Buns

Cinnamon Buns

 

Unfortunately, not many people in the UK know the real joys of a proper cinnamon roll! The closest I’ve found is a Chelsea Bun..which is good…but not Cinnamon Bun good!!

Now I’ve looked up a lot of recipes, but most of them had yeast in them, and I couldn’t be bothered to wait for them to rise. I’m sure they’re delicious, but sometimes you just want to eat it NOW, not 4 hours from now!

So I finally just put into pinterest (I do love pinterest!!) “QUICK homemade cinnamon rolls” and voila! Recipes! So I picked this one, tried it and yum yum yum!  The only thing I would change is I would make cream cheese icing – but I didn’t have any cream cheese at home, sad face. But cinnamon buns with cream cheese icing are miles better than regular icing!

So to all my Canadian (or American) followers, here is a lovely quick Cinnamon bun recipe – unless you’ve got the tubed pillsbury ones, those are good too!
To all my British or European followers….here is a Cinnamon Bun recipe you’ve got to try! Awaken your taste buds and show them what is the most delicious breakfast, or snack, or lunch, or whatever, they’ve ever had!!

Cinnamon Rolls

Ingredients
Rolls
-2 1/2 cups of plain/all purpose flour
-3 Tbsp White Sugar
-1 1/4 cups Butter milk (make your own by using regular milk mixed with approx 3 Tbsp white vinegar, and sit for 5 minutes)
-6 Tbsp Melted Butter
-1 1/4 tsp Baking Powder
-1/2 tsp Baking Soda
-1/2 tsp Salt

Filling
-1/2 cup packed brown sugar
-2 tsp cinnamon
-1/8 tsp salt
-1/4 cup White Sugar

Icing
-1 Cup Powdered Sugar
-2 Tbsp Softened Butter
-1 tsp Vanilla
-1 Tbsp Milk (or orange juice)

Directions
1. Preheat oven to 425F and grease a 9 inch square pan

2. In a small bowl, mix together all the Filling ingredients. Then set the bowl aside to use in a few minute.

3. In a larger bowl, mix together (from the Roll Ingredients) flour, sugar, baking powder, baking soda, and salt. Then whisk in the buttermilk and 2 Tbsp of the melted butter. The dough will be very stick at this point…don’t worry!

4. Put some flour down on the counter and place the dough on top. You will need to knead the dough for a minute or two until it becomes smooth. Once this is done, press out the dough into approximately a 9×12 rectangle. Doesn’t haven’t to be EXACT, just close and rectangle-ish shaped.

5. Once it’s laid out, spread about 2 Tbsp of the melted butter on top. You may need to use your hands, or a brush to try to cover the dough as best you can. Then top with the Filling Mix you made earlier. Spread it evening over the dough.

6.  Then start at one end of the dough and tightly roll it up. Once it’s in a log form, cut it into about 8-10 pieces (depending on which way you rolled it). Put these pieces into the prepared dish, and top with remaining 2 Tbsp of butter.

7. Put in oven and bake 20-25 minutes

8. To make the icing, just mix together the Icing Ingredients. Add a TOUCH more water/milk/juice to make it a bit thinner – whatever is your liking.

Notes
-It works to roll either direction, but I think I will try rolling it so that it’s only 9 inches long. This will make less buns, but they will be thicker.
-I didn’t have any cream cheese, but cream cheese icing is always better! Here is a link to a basic cream cheese icing recipe I use sometimes.

0

Pancake Tuesday

Pancakes

Pancakes

What a great day! A perfect excuse to have pancakes for Breakfast, Lunch and Dinner….like you really need an excuse!  Although, if I’m honest, I forgot it was today until I got to work and saw that the kid’s snack time was pancakes.

Now there is a bit of a debate with me living in the UK of what actually is a pancake. A British Pancake is essentially a crepe, while a Canadian Pancake is thick and fluffy and delicious and wonderful (you can probably guess what side of the debate I’m on).  I don’t see the point of the “crepe” pancake…unless you are making a crepe!  Fluffy, thick, delicious, topped with butter and maple syrup pancakes are the way to go!!

That debate settled…yes settled….time to make pancakes! I got this recipe off my parents. The recipe they gave me though was for like a million pancakes (perhaps slightly exaggerated), but far too many than a normal family would eat. So this version makes approximately nine 6 inch pancakes…approximately! And these pancakes are DELICIOUS! I would say up there with the best pancakes I’ve had! Definitely worth never buying pre-mix again, and taking a second look at any recipe you currently use – because this one is just better!

Pancakes

Ingredients
2 cups of Flour
1/2 cup of Sugar
1/8 cup baking powder
1/4 tsp salt
1-1.5 cups of milk (soured with about an 1 Tbsp cup of vinegar)
3 eggs
1/8 cup of oil

Directions
1. Mix together all dry ingredients
2. Add in the wet ingredients
3. Stir to combine
4. Drop ladles into a hot frying pan (or griddle, or whatever hot device you have)
5. When the top starts to bubble and the edges look like they are starting to cook, flip over.

Notes
-Add the wet ingredients slowly, this will help so that the dry ingredients don’t clump
-Temperature is dependent on your own cook top. Ours has 6 levels, and I use level 5.

I promise you, you will love these!
Top them lovingly with some butter and REAL maple syrup. And while you’re making pancakes…why not throw in some bacon…and eggs…and hashbrowns…or just pancakes is good too.

What do you top your pancakes with?