Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
I really love Oatmeal Cookies. I think of all the cookies, next to peanut butter, oatmeal are my favorites. When my children were growing up I always made sure the cookie jar was filled with fresh cookies when they got home from school.
When I was a child we only ever very rarely got home baked cookies. My mother worked full time and she was not a woman who liked anyone messing about in her kitchen. We mostly got store bought cookies unless it was Christmas.
I determined when I was very young that I was never going to work outside the home while my children were growing up if I could help it and that I would always have fresh baked cookies for them.
I was very fortunate that I was married to a man whose job afforded me the luxury of being able to stay home. We were not wealthy by any stretch and still had to watch the pennies, but it wasn't necessary for me to work to make ends meet either.
I know that was an extra special blessing.
Now I am living on my own and we have no missionaries in our area to feed, I only very seldom bake a full batch of cookies. I just can't use them up and so I either try to small batch the recipes, or I don't bake.
When I discovered this recipe for Oatmeal Raisin Chocolate Chip cookies in a Smitten Kitchen Cookbook (Smitten Kitchen Every Day, by Deb Perelman) for two jumbo Oatmeal cookies, I knew I had to give it a go! Two cookies I can handle! Even if they are rather large ones!
WHAT YOU NEED TO MAKE OATMEAL RAISIN CHOCOLATE CHIP MONSTER COOKIES
There is nothing outrageous here. The recipe makes two really large monstrous cookies. Each one is about the size of three regular sized ones, lol.
As I do with all of my recipes, I tested both measurements. Deb did have the metric measures posted in her book, but I found them to be slightly off according to my scales. What you see here are the measures according to my scales and I deem them as correct.
These are not really sweet cookies, but you don't really need them to be. The abundance of chocolate chips and raisins means that they are plenty sweet enough with only the small amount of sugar which is added.
I use a natural sweet cane organic brown sugar. This is the kind I buy. You end up with only 1 1/2 TBS of sugar in each cookie.
I thought I would take a photograph of my hand next to one of these cookies so that you could see how large they were. (Sorry about the melted chocolate on my finger!) As you can see they are really stuffed with loads of chocolate chips and raisins.
I used semi sweet chocolate chips, the Kirkland ones you get at Costco. They are my favorite. A close second are the PC ones you can get at the Super Store here in Canada. (Loblaws)
I bet toasted walnuts would also be a great addition. Do make sure you use the regular or large flake oatmeal. This recipe is not suitable for quick oats.
HOW TO MAKE OATMEAL RAISIN CHOCOLATE CHIP MONSTER COOKIES
The only difference between how these are made and how other cookies are made is that the butter is melted before adding it to the remaining ingredients. For the most part the recipe follows the routine method of mixing and baking cookies.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some baking paper.
Whisk the butter together with the sugar, egg yolk and vanilla. Stir in the flour, salt and soda, combining well.
Stir in the oatmeal, chocolate chip and raisins, mixing everything together thoroughly.
Shape into two large mounds on the baking sheet, leaving plenty of space between the two mounds.
Bake in the preheated oven for 15 to 17 minutes. Leave to cool on the tray for five minutes before eating.
I really enjoyed these cookies and I loved that there were only two of them, so there really was no waste. I took one over to my sister's place for her to enjoy. I thought she might share it with my father.
I did not eat this cookie all at once. I ate half on one day and then the other half for breakfast the next morning, haha. Yes I am a cookie for breakfast type of person!
Some other cookie recipes in The English Kitchen that you might enjoy are:
FOUR PERFECT CHOCOLATE CHIP COOKIES - Everything you might expect from an excellent home baked chocolate chip cookie, with the main difference being that there are only four of them. Making this recipe the perfect one for empty nesters or singletons.
MOLASSES SPICE COOKIES (SMALL BATCH) - Rich with butter and using just enough molasses to impart some of its sweet smokiness to the mix. Aside from black pepper, there is also cinnamon, ginger, cloves and a bit of vanilla. The recipe makes only 12 perfectly delicious cookies.
Yield: 2 big fat cookies
Oatmeal Raisin Chocolate Chip Monster Cookies
Prep time: 10 MinCook time: 17 MinTotal time: 27 Min
This recipe makes only two big fat chewy oatmeal cookies stuffed with plenty of chocolate chips and raisins.
Ingredients
- 2 TBS (30g) butter, melted
- 3 TBS (41g) soft light brown sugar, packed
- 1 large free range egg yolk
- 1/4 tsp pure vanilla extract
- 3 TBS (33g) plain all purpose flour
- heaped 1/8 tsp bicarbonate of soda (baking soda)
- good pinch ground cinnamon
- hefty pinch sea salt
- 1/2 cup (50g) old fashioned rolled oats
- 3 TBS (34g) semi sweet chocolate chips
- 2 TBS (20g) sultana raisins
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some baking paper.
- Whisk the butter together with the sugar, egg yolk and vanilla. Stir in the flour, salt and soda, combining well.
- Stir in the oatmeal, chocolate chip and raisins, mixing everything together thoroughly.
- Shape into two large mounds on the baking sheet, leaving plenty of space between the two mounds.
- Bake in the preheated oven for 15 to 17 minutes.
- Leave to cool on the tray for five minutes before eating.
Thanks so much for visiting. Do come again!
Baked Funfetti Donuts. I have a confession to make here. I have never baked anything funfetti in my life. Not even one of those funfetti cake mixes. Yes, I am very late coming to the funfetti party. I'm not really sure why. It is what it is.
I am having family over today for supper and I wanted to make something different and fun for dessert. I was looking up a recipe for Lunch Lady Brownies and stumbled onto this recipe for Baked Funfetti Donuts on a page called Rumbly Tumbly, who in turn had adapted it from Sally's Baking Recipes.
In all truth there are probably a bazillion recipes out there for the same thing. There truly is nothing new under the sun, only new ways of doing things!
I put my hand up. I am not a huge fan of cake sprinkles. I know they make cakes and cookies and things like this look really pretty, but, I am not a fan of how they feel in my mouth. Somehow it feels like I am eating gravel.
It is a texture thing. I am extremely sensitive to different textures. Just as my family. I have been known to gag with just a piece of paper between my teeth. Not fun. Especially when you are at the Dentist. However I digress.
I do really like baked donuts. They aren't really donuts but small cakes baked in a donut shaped cake tin. More like donut shaped cupcakes. I can live with that.
And the sprinkles in these donuts kind of melt into the batter, leaving nothing but colored specks in the bake. The ones on the outside are a different matter, but I am sure my family won't mind a bit of crunch. I am the one with the texture problem, not them!
WHAT YOU NEED TO MAKE BAKED FUNFETTI DONUTS
Simple baking ingredients, with the exception of the sprinkles and you do need to be particular about the ones you choose to use.
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
You want to use a sprinkle that is long like the ones you see here. You don't want to be using non-pareils. I think these are called jimmies. Non-pareils are the small round balls and apparently they bleed too much.
I get my sprinkles from a company called Sweetpolita. I think they are the best and they have a beautiful assortment for any occasion.
I do believe you could use canola oil instead of melted butter with this batter. Make sure you use pure Vanilla. I only ever use pure Vanilla. I buy a big bottle of it and it lasts me a few years. You can even make your own if you are really keen. Pure vanilla is the best.
You could probably use sour cream instead of yogurt if that is what you have. The two are pretty interchangeable.
HOW TO MAKE BAKED FUNFETTI DONUTS
These are really as simple as making muffins. In fact the batter is really similar to a muffin batter. I really do recommend piping the dough into your donut tin. Its so much easier than trying to spoon it in, and gives you a much neater looking baked donut in the end.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
Transfer to a wire rack and cool completely.
To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
Any leftovers may be stored in an airtight container at room temperature for up to two days.
HINTS AND TIPS
Do not overmix the batter. Doing so will toughen your donuts and they won't be as light and fluffy.
You can use either an 8 hole donut pan which makes regular sized donuts, or you can use a mini donut pan which makes 14 mini donuts.
Don't skip the nutmeg if you want an "authentic" donut flavor.
If you don't have a donut pan you can bake these in a muffin or cupcake tin. The recipe will give you approximately 8 to 10 muffins. When cooled, dip in the glaze as per the recipe instructions.
Do NOT use non-pareils sprinkles. They will bleed and ruin the color of your cakes.
These can be frozen, unglazed, in an airtight container for up to six months.
These are really quick and easy to make. I think they would be great additions to children's lunch boxes as well. Much better than popping in one of those packaged highly processed cakes.
They are also really delicious. I sacrificed one for the sake of trying them out so that I could write about them. The cake itself is nice and moist, probably due to the use of the yogurt.
You could leave the topping sprinkles off entirely and still have a delicious very pretty baked donut. Especially if you tinted the glaze a pretty color like pink or pale blue.
BAKED CHOCOLATE BUTTERMILK DONUTS - These remind me very much of the chocolate sour cream donuts that you get at the local coffee shops, no names mentioned. Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.
HOMEMADE APPLE CIDER BAKED DONUTS - These are gorgeous. Nice apple flavors and dipped in plenty of cinnamon sugar to give them a nice sparkle and finish. There is reduced apple cider in the batter to give you a beautiful authentic apple cider flavor!
Yield: 8
Baked Funfetti Donuts
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These tasty donuts are quick and easy to make and oh so tasty. With a fun glaze and sprinkle topping.
Ingredients
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
- Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
- Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
- Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
- Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
- Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
- Transfer to a wire rack and cool completely.
- To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
- Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
- Any leftovers may be stored in an airtight container at room temperature for up to two days.
Thanks so much for visiting! Do come again!
The recipe I am sharing with you today comes from an old cookbook of mine, The Hershey's 1934 Cookbook. When we were living in Meaford Ontario about 30 years ago now, there was a shop at the edge of town that was filled with nothing but books.
I used to spend hours in it perusing them. You could often get brand new copies of very old books at a very decent price.
I had copied the recipe into my Big Blue Binder when I moved over to the UK, which is why I still have the recipe. The book got left behind when I moved back to Canada. One day I may replace it. I don't know. It all depends on if I think the use of it warrants the purchase.
This is an excellent chocolate cake however. It is one I made in its full form for my family many times through the years. It always turns out moist and delicious.
I hate the way chocolate anything photographs. It is almost impossible to get a really good photograph of a chocolate cake. At least that has been my experience. But trust me when I say that this cake is a lot more delicious than it looks!
It goes together very quickly and easily. You can cook this small batch version in one 9-inch round cake tin, or two smaller six inch round layer tins. I chose to do it in the larger pan and then cut it in half through the middle and sandwich it in layers with some vanilla frosting.
You can also bake it as 12 cupcakes. The choice is yours. I like a layer cake myself.
Simple baking cupboard ingredients.
- 1 cup (200g) granulated sugar (In the UK use caster sugar)
- 9/10 cup (115g) all purpose flour
- 6 TBS (42g) unsweetened cocoa powder
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large free range egg
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) light olive oil
- 1 tsp vanilla extract
- 1/2 cup (120ml) boiling water
- Icing as per your wishes
I am not sure how to measure 9/10 of a cup. Just measure out a cup and remove 2 TBS. That will work perfectly. I bake by weight myself.
Make sure you use unsweetened cocoa powder, not hot chocolate mix or chocolate milk powder. Just the cocoa powder. Here where I live I used Fry's cocoa powder because we don't have the Hershey's.
For the frosting today I used some ready made frosting (Betty Crocker) that I had in the cupboard that needed using up. For this size cake it used half the pot. You can just make your favorite buttercream frosting if you wish, vanilla or chocolate. Either would be delicious.
HOW TO MAKE HERSHEY'S ONE BOWL CHOCOLATE CAKE
Its very quick and easy to make with the aid of a electric hand mixer.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and lightly dust it with flour. Set aside.
Whisk the sugar, flour, baking soda, sifted cocoa powder, baking powder and salt together in a mixing bowl. Whisk the egg, milk, oil and vanilla together and add to the dry ingredients. Beat for 2 minutes with an electric hand whisk.
Slowly whisk in the boiling water and continue to whisk to combine. The batter will be very thin. Pour into the prepared pan.
Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
Leave to cool in the pan for five minutes and them tip out onto a wire rack to finish cooling.
Ice as desired.
For a really good basic vanilla butter cream frosting. Beat together 1/2 cup (120g) of softened butter, 2 cups of icing sugar (260g), 1/2 tsp of vanilla extract and 1 TBS of milk until smooth, creamy, and fluffy.
This is enough to frost and fill this cake or 12 cupcakes.
I really hope you won't let these pathetic photographs put you off from baking this simple but lovely cake. It truly is delicious.
Moist with a beautiful crumb and a rich chocolate flavor. Its a long time favorite! Proof positive that it is the simple things in life which bring us the most pleasure.
Some other chocolate cakes that I have shared in The English Kitchen that you might enjoy are:
BUTTERMILK CHOCOLATE CAKE - This is my all time favorite chocolate cake. It is a large double layer cake however, moist and delicious with a rich chocolate frosting. I need to figure out how to downsize this one methinks!
CHOCOLATE MAYONNAISE CAKE - Another small batch recipe this one bakes in a loaf tin. It comes with a lush brown sugar fudge frosting ad cuts into 6 perfect slices. Mayonnaise works like magic to make it nice and moist. Don't worry, you cannot tell that there is any mayonnaise in it at all.
Yield: 6 - 8
Hershey's Perfect One Bowl Chocolate Cake (small batch)
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A simple delicious and moist chocolate cake. Frost as per your own tastes.
Ingredients
- 1 cup (200g) granulated sugar (In the UK use caster sugar)
- 9/10 cup (115g) all purpose flour
- 6 TBS (42g) unsweetened cocoa powder
- 1/4 tsp baking powder
- 3/4 tsp bakin gsoda
- 1/2 tsp salt
- 1 large free range egg
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) light olive oil
- 1 tsp vanilla extract
- 1/2 cup (120ml) boiling water
- Icing as per your wishes
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and lightly dust it with flour. Set aside.
- Whisk the sugar, flour, baking soda, sifted cocoa powder, baking powder and salt together in a mixing bowl. Whisk the egg, milk, oil and vanilla together and add to the dry ingredients. Beat for 2 minutes with an electric hand whisk.
- Slowly whisk in the boiling water and continue to whisk to combine. The batter will be very thin. Pour into the prepared pan.
- Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for five minutes and them tip out onto a wire rack to finish cooling.
- Ice as desired.
Thanks so much for visiting! Do come again!
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