Apple Oatmeal Cookies

Apple Cookies
I’m not sure what happened to all of my cookies. These lasted all of two hours before they vanished.

Apple Cookies
I restrained myself from eating the dough, which was no easy feat.

Apple Cookies
And they definitely came out of the oven…

Apple Cookies
They made it to the cooling rack. But then?

Apple Cookies
One by one, they disappeared!

Huh, I guess I’ll just have to make more.

Apple Oatmeal Cookies
Makes approximately 36 cookies

3/4 cup butter, at room temperature
1/4 cup applesauce
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 cups flour
2 1/2 cups oatmeal (this is the amount before blending), blended
1 tsp baking powder
1 tsp baking soda
1 1/2 to 2 large apples, chopped

Preheat oven to 375F

Start by making oat flour. Place 2 1/2 cups of oatmeal into a blender or food processor. Pulse on low until the oats resemble gravely sand.
Cream butter, applesauce and both sugars. Add eggs and vanilla.
Add flour, oats, baking powder and baking soda and mix. Add the apples and gently combine.
Drop onto a cookie sheet or stoneware pan, and bake 15 to 20 minutes, just until golden brown.

These cookies are perfect on their own, but you can add vanilla ice cream or whipped cream for an extra decadent dessert.

Chia Cookies

Chia Cookies
Sometimes* I get these cravings.

*Who am I kidding? Always!*

Serious, serious cravings. For chocolate. Rarely do I crave anything besides chocolate.

Except coffee, grapefruit, and peanut butter.

I pretty much crave these things constantly. I’m sure I’m not lacking nutrients found in chocolate, it’s completely mental. What evs, dude. I like chocolate!

I have the most epic chocolate chip oatmeal cookie recipe ever, but it’s kind of an involved process.

These cookies, however, are very similar in texture and chocolatey goodness, but they come together in a snap.

So when it’s 7:30 on a school night, and I NEED some tasty morsels, I can whip these up and be in bed by 9:00.

As an added bonus, these cookies have chia seeds.
Chia Cookies

So we can basically call these healthy. Even though they’re chocolate chip cookies.

I love sound reasoning.

Chia Cookies

Chia Cookies

Chia Cookies
Lined up and ready for consumption!

These cookies taste best on the day that they’re made, but they’ll keep pretty well in an air tight container for a few days.

Chia Cookies
from YummyMummyKitchen.com

1 1/2 cups rolled oats
1 tsp baking powder
1/2 cup all purpose flour
1 1/2 tbsp chia seeds
1/4 cup butter at room temperature
1/2 cup brown sugar
3/4 cup natural peanut butter
2 eggs
1 tsp vanilla
1/2 to 3/4 cup chocolate chips (I used dark chocolate chips with excellent results)

Preheat the oven to 350F.
Mix together the oats, baking powder, flour and chia seeds.
In a stand mixer or with a beater, beat the butter and brown sugar until fluffy. Add the peanut butter, eggs and vanilla, and mix until combined.
Add the oat mixture to the butter mixture, and add the desired amount of chocolate chips. Mix until well combined (with a wooden spoon or your hands).
Scoop dough onto stoneware pans or lined baking sheets. Bake for 12-15 minutes.
Serve warm with coffee (or grapefruit or peanut butter ;)) or milk.

So! What do you crave?

Be A Good Cookie — GIVEAWAY!

OXO Spatula

I’m so excited to announce that for my very first giveaway, someone is going to get this fabulous OXO “Be A Good Cookie” spatula!
Look at how adorable this is:
OXO Spatula

OXO Spatula

After using it I can legitimately say that this is my new favorite spatula. Because the silicone edges are flexible, I can use it to scrape down the sides of mixing bowls,
OXO Spatula

but it’s sturdy enough to handle even the thickest of cookies.
OXO Spatula

More importantly, though, this spatula is on a mission. OXO is helping two of their very own raise awareness and funds for kids’ cancer research.  In their own words:

Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees), Gretchen and Larry Witt who were inspired by their son Liam’s battle with pediatric cancer. All forms of pediatric cancer combined claim the lives of more children in the United States than any other disease – more than asthma, muscular dystrophy, multiple sclerosis and AIDS combined.
They were shocked to learn that the main reason over 25% of kids diagnosed with cancer do not survive is because of a lack of effective therapies. And the reason for the lack of effective therapies was simple: lack of funding.
This year, we are thrilled to announce a formal partnership with this organization so close to our hearts, one that will enable us to play an even larger role in the movement to find a cure for pediatric cancer. In 2011, on top of our personal efforts to support this worthy cause, OXO will donate up to $100,000 to Cookies for Kids’ Cancer.

Please visit the Good Cookies site for more information and ways to help.  It can be as easy as buying a spatula for your own kitchen, or as involved as hosting a bake sale.  Your involvement is up to you, and you can make a difference!

Entering the giveaway is simple.

  • Leave a comment telling me your favorite kind of cookie
  • Tweet or post this giveaway to Facebook, and then tell me about it in the comments for an extra entry
  • The deadline to enter is Friday, December 30th

The winner will be randomly selected and announced on Saturday, December 31st.  United States entrants only, and unfortunately no PO Boxes.

**Disclosure:  I was given two Good Cookie spatulas by OXO–one to keep and one to give away.  They also provided postage to mail the prize to the winner of the giveaway.  What I decided to say about their product was completely up to me and unprompted by OXO.  I am not getting paid to use or endorse any products.

Ice Cream Cookie Sandwiches

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These are a very special treat.
That I’ve been making just about weekly this month.

Let me explain.

I’m spacey. Flighty. Some may say forgetful, I say I just get excited sometimes.

So excited that I forget to take pictures.
And then I forget to take pictures of the final product when I make them again.

So, third time’s the charm, right?
And may I just say how sad it is that I’ve just had to make these treats three times.

So, so sad.

Ice Cream Cookie Sandwiches
Serves 16, overnight freezing recommended

1 cup butter (just cooler than room temperature)
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 cups flour
2 1/2 cups oats, ground into flour (I’ve used blenders and food processors to grind, both work well)
2 cups chocolate chips
1 or 2 pints of your favorite flavors of ice cream

Preheat oven to 375F. Cream butter and both sugars, then add eggs and vanilla and beat until just combined. I like to mix the baking powder and baking soda into the batter before the flour, just to make sure they get incorporated fully. Add the flour and ground oats, then the chocolate chips. Mix fully until everything is evenly disbursed.

Scoop cookie dough onto stoneware pans or cookie sheets. Bake for 10-15 minutes, rotating pans halfway through if you’re using two racks. Allow cookies to cool completely!!
Place one cookie upside down on a sheet of plastic wrap. Drop a small scoop of ice cream on top, then spread it gently with a butter knife. Place another cookie on top, and then wrap with the plastic wrap. Continue until all the cookies are gone (or you realize it’s 10:30 and you have to work the next day).
Allow sandwiches to freeze overnight or at least a few hours before serving.

And because I worked so hard to get the step by step pictures, here they are!

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Butter + sugar = magic

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Oats becoming

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oat flour

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Workin’ the dough

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I did not eat the dough. Much.

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Big Dipper coffee ice cream. Possibly the best ice cream on the planet!

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So, how has your August been?

Hump Day

It’s no secret that I read a lot of blogs.

Like, a lot.

Like, opening Google Reader after a vacation is pretty scary.

I just like to learn! And I’m fascinated with other peoples’ lives. And people take extraordinary pictures.

One of my favorite blogs is dig this chick.  And some of my favorite posts of Nici’s are Hump Day Nuggets.  Little nuggets from the past week.  A lovely collection of photos and snippets of stories.

I’ve always wanted to copy this style, but never felt like it would be right for me to do so.  It’s so uniquely Nici’s voice!  Recently, though, she began encouraging other bloggers to adopt her crazy awesome Nuggets, and I may have squealed a little bit.  No big deal.

So, here are my nuggets from the past week or so…

Our garden is finally–finally–blooming!
Basil
Basil–used in homemade tomato sauce just last night

Garlic
Garlic, curing in the sun before I will eventually roast some in the oven

Baby Eggplant
Zucchini
Baby eggplant and zucchini peeking through the leaves

Green Tomatoes
I didn’t get pictures of the red tomatoes, because we eat them as fast as they ripen. Oh mama, they’re good!

Edible Broccoli Flowers
Have you ever eaten broccoli flowers? I hadn’t either, and now I’m contemplating letting all the broccoli go to bloom.  Eating flowers is fun.

Beer Can Chicken
Beer can chicken getting smoky and juicy next to corn on the grill.

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Oatmeal chocolate chip cookies that turned into ice cream sandwiches

Ice Cream Sandwich
Don’t worry, that post is coming soon

Coils & Feathers
I fell in love with my friend Jayann’s earrings. Fortunately, she sells them at the Farmers Market

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Did you catch the Oula Flash Mob on Saturday?! It’s one of my life’s goals to be part of a flash mob someday.

Lovely little nuggets. I’m not sure if I’ll be able to keep up with them every Wednesday, but I am pleased I get to share them with you today.

What are your favorite moments/memories from the past week?

humpdaynuggets

Salted Caramel Peanut Butter Cups

Yes, I said salted caramel peanut butter cups.

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I make some things that impress me, but I know it’s a really great sign when my husband is impressed.  It hardly ever happens.  I mean, he likes the things that I make, but he doesn’t really get excited about them like I do.  It’s just the difference in our personalities.  I get excited about every thing, and he gets excited only when it’s truly excellent. I can live with that, especially because it’s a good indicator that I’ve just made something that needs to be shared.

Except I can’t share these with you. Because we ate them. So I’ll do the next best thing and tell you how to make them.

I started with the Pioneer Woman’s Caramel Sauce Recipe.  I love that I can pretend it’s healthier because it’s made with half and half, instead of cream.

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Just ignore the butter. Because it’s really not that much.

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This sauce only gets better as it cools in the fridge. If you can wait a day before making the peanut butter cups, you won’t regret it.
I couldn’t wait. They turned out fantastic.

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This is my double boiler. MacGuyver style. All you have to do is make sure that the water in the sauce pan doesn’t touch the bottom of the heat safe bowl.

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Pour a cup of chocolate chips into the bowl, and set the heat to medium.

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Stir pretty constantly, and line a cupcake tin with cupcake papers.

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Spoon a thin layer of chocolate into each paper, spreading it out to make sure it covers the bottom. Then put it in the freezer for about 10-15 minutes. Just until the chocolate is really solid.

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When the chocolate is ready, grab your peanut butter. You’ll also need a spoon.

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I found that the back of a small spoon worked the best to spread the peanut butter over the chocolate. It allows you to use as much or as little peanut butter as you’d like, and the shape of the spoon allowed me to leave the chocolate in the paper.

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At this point, you’ll want to add another cup of chocolate chips to the double boiler and melt it. You can simultaneously keep an eye on the chocolate and perform the next few steps.

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Caramel sauce. Mine still hadn’t totally thickened yet. I had it in the refrigerator, and then the freezer for a minute, so it was cool enough to not melt the chocolate.

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If you had told me two years ago that I’d be putting salt in a sweet treat, I’d have cried. “Salt doesn’t go in chocolate or caramel! That would ruin it!” No, Past Me, it only makes it better. I promise! Something about the salt really enhances the flavor of the caramel and the chocolate. And you don’t use very much.
You really do need a course grain for this though. Table salt would get lost very quickly, and you run the risk of over salting. With the big grains, you only need a few granules on each. Sprinkle a few right in the caramel.

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Add another layer of chocolate, gently pressing to make sure that is spreads all the way out to the very edges.

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Then add another few granules of sea salt. I only went with four or five per cup, since these won’t dissolve. You get a great zippy bite with each one.

Get those babies in the freezer, but only for about five to ten minutes this time. You don’t want to break your teeth.
The first time I made these, I didn’t have caramel sauce. They were good, but these…These are just over the top delicious! Store them in a ziplock bag in the refrigerator. And don’t forget to share!

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Peanut Butter Cups with Salted Caramel
Makes 12 individual cups

2 cups chocolate chips, separated. Dark chocolate would be heavenly, so I’ll try that someday.
1/4 cup peanut butter (or any nut butter)
1/4 cup caramel sauce
1 tbsp sea salt (course grain)

Melt one cup of chocolate in a double boiler, stirring often to prevent burning. Line a muffin tin with paper liners. When the chocolate is completely melted and smooth, spoon a thin layer into each cup. Gently press the chocolate to the edges of the paper.
Place chocolate cups in the freezer for about 10-15 minutes.
Add the other cup of chocolate to the double boiler. Stir often.
When the cups are set and hard, use a spoon to spread peanut butter over the chocolate. Then drizzle the caramel sauce on top of the peanut butter.
Sprinkle a few grains of sea salt on the caramel, and then spoon another layer of chocolate on top. Garnish with a bit more salt, and place the cups in the freezer for about 5-10 minutes.