Chewy Maple & Bee Pollen Oat Cookies

Not really much of a tale behind these other than I just REALLY wanted an oatmeal cookie one day. But I can be particular about my oat cookies! Not for me are the crisp, brittle types. I prefer the soft, chewy variety that meltingly give when you bite. Maple syrup ALWAYS makes things better so why not include it? To be honest it’s not too prevalent in the taste of this cookie- just enough boost the “cookie comfort factor” (I may trademark that as a baking calibration tool!) The bee pollen was a “why the heck not?” addition from a pantry rummage, albeit with added health benefits. If you don’t have any feel fee to omit. Which of course means these become “Chewy Maple Oatmeal Cookies”. One less ingredient but just as tasty.

Makes 30 apx

Ingredients

• 1 1/2 cups All Purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) salted butter, softened

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tablespoon fancy molasses

• 3 cups whole rolled oats

• 1/2 cup bee pollen

• 1/4 cup maple syrup

Method

  1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside
  2. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugars on medium-high speed until blended, about 5 minute, then increase to high speed and whip for another 5-6mins
  3. In a jug combine the eggs, molasses, maple syrup and vanilla. Add to the butter mixture and beat for 3 minutes until combined. Scrape down the sides and beat again as needed to combine
  4. Add the dry ingredient mixture to the wet ingredients (I usually do it in 1/4 cup increments) and mix on low until combined. Remove the bowl from the mixer and fold in the oats and bee pollen. The final dough will be thick and sticky.
  5. Cover and chill the dough for at least 45 minutes in the refrigerator
  6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats
  7. Use a medium cookie scoop (about 2 tablespoon size) to scoop the cookie dough on to the prepared baking sheets, placing 2 inches apart. Bake for 15minutes or until lightly browned on the sides. The centers will look soft.
  8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
  9. Cookies can be kept at room temperature in a sealed container for up to 1 week

Tahini Double Chocolate Cookies

These cookies are a spin-off from my other “Go To” cookie recipe Snickers-style Peanut Butter Cookies. A few people asked if there was something similar but taking account of the omni-present nut allergy factor. Of course my mental wheels started turning!
What with being in The Time Of Covid I immediately consulted the contents of my pantry. Lo and behold! there was the answer peering sheepishly from behind a burly jar of Nutella- Tahini! Purchased once upon a time full of ignorant ambition with the sole aim of rustling up homemade hummus (which incidentally was done but received with a lacklustre reception) it was used once and then exiled to the shadowy, flour-dusted recesses of my pantry shelves.
So in an effort of waste not want not, I wondered if a like-for-like sub could be done for peanut butter? I’m very happy to report that a favorable result was achieved. So favorable in fact that they didn’t last past Day 2 after being made. If you haven’t tried tahini in cookies you’re missing out on quite a nifty little ace card to have up your seed. Whipping it in to cookies gives a subtle, nutty flavor almost bordering on earthy. The savory tones of it complimenting the overall sweetness of the cookie. The finished bake also yields a softer, almost chewier centre with the use of the sesame butter. Perfection!
Having used just one variety of chocolate in the previously mentioned peanut butter cookie, I wanted to up the stakes (and the indulgence) here. It seemed a natural choice to include both white and semi-sweet chocolate. As I state in the recipe, I definitely recommend roughly chopping the chocolate in to irregular chunks as opposed to the use of regular chocolate chips. I find that chips  detract from the uniqueness of the finished cookie with their homogenetic blandness shape. Sure they have a time and a place- but these cookies ain’t either!

So what are you waiting for? You seriously wont regret trying these out and hopefully they’ll become as much of a staple for you as they are for me here.

Makes 18-20 apx

Ingredients

    • 1/2 cup salted butter (1 stick), room temperature
    • 1/2 cup white granulated sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup tahini butter, well mixed
    • 1 large egg
    • 1 1/4 cups all purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • 2oz semi-sweet chocolate
    • 2oz white chocolate

Method

    1. Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
    2. Line a cookie sheet with baking parchment and set aside until needed
    3. In the bowl of a stand mixer beat the butter, brown sugar and white sugar until creamy (about 10 mins at medium speed)
    4. Mix in the egg, followed by the tahini butter and continue mixing until fully combined
    5. In a separate bowl, combine the flour, baking soda, baking powder, salt and whisk to combine.
    6. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix on medium/low speed until fully incorporated
    7. Fold in the chocolate chunks. Mix until well mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re more comfortable with)
    8. Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
    9. Preheat your oven to 325°F
    10. Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls. Place the balls of dough about 2-3 inches apart on the pre-limed cookie sheet
    11. Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool on their baking sheets for 5 minutes. After that, transfer the cookies to a rack to cool completely

*The baked cookies will keep for up to a week in an airtight container

Easy Pantry Recipes

 

 

I struggled for what to write here as anything I first attempted sounded flippant and vapid, making light of the situation and circumstances that each and every one of us are living through at the moment. What I wanted to do was…well to do “something“. I firmly believe in the calming and therapeutic powers of being in the kitchen. At the best of times baking for me offers a respite from daily chores and frantic everyday life, a place to get my headspace and mentally “breathe”.

My baking activity has definitely had an upsurge of late. In the uncertain circumstances of the world today I find there is a calming certainty in knowing that if I mix a certain bundle of ingredients together a known result will be achieved. Focusing on the task at hand helps to redirect my attention and anxiety away from the unnerving headlines and statistics we’re being bombarded with- a calm in the eye of the storm, no matter how briefly. I guess that’s what I’m trying to do here-  pass on these moments of calm to you in some small way. 

The recipes here offer little moments of indulgence and respite with minimal ingredients and skill needed. Hopefully most of the ingredients called for are already staples in your pantry or, failing that, will prove easy to get hold of. I hope you enjoy taking some time out and baking them.

Stay safe out there folks, see you on the other side.

You can find some further information on mental health considerations during COVID-19 Outbreak here

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Shown here served with crème anglaise

Chocolate Soufflé

Serves 4

Ingredients

• 2 cups chocolate hazelnut spread (I use Nutella – surprise!)

• 5 eggs

Method

 

  1. Preheat the oven to 375˚F (190˚C).
  2. Separate the egg yolks from the egg whites and place into two separate bowls
  3.  
  4. Mix the chocolate hazelnut spread into the bowl with the egg yolks
  5. In the second bowl, whisk the egg whites until stiff peaks form
  6.  
  7. Fold 1/3 of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth
  8. Pour the mixture into the greased ramekins and bake for 15-17 minutes until risen
  9. Serve immediately
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Shown here served with crème anglaise

 


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Shown here served w/ Blueberry, Rosemary & Juniper berry conserve

Soda Bread

Ingredients

  • 3 1/2 cups All Purpose flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups buttermilk*

Method

  1. Preheat oven to 450°F
  2. Line a tray with baking parchment and dust lightly with flour. Set aside until needed
  3. In a large bowl combine the flour, bicarbonate of soda and salt. Whisk to combine and break down lumps. Make a well in the centre
  4. Pour in most of the buttermilk
  5. Using one hand stir the flour into the liquid from the outside of the bowl, turning the bowl as you do. Continue until the mixture comes together in a soft dough that is not too wet or sticky (you may need the remainder of the buttermilk here)
  6. Turn the dough out into a lightly floured surface and knead lightly for a few seconds. Don’t over-knead here- you just want to do it enough so that it holds it shape. Don’t do it to the extent that you would with standard bread dough!
  7. Using your hands, lightly floured, pat the dough into a round shape about 2 inches thick. Transfer to the floured baking sheet
  8. With a knife (I use a bench scraper) score a cross into the top of the loaf, so that it goes almost all the way through the thickness and over the sides of the loaf
  9. Bake in the preheated oven for 15mins then reduce the heat to 400°F and continue baking for an additional 20mins until cooked. The baked loaf will be deep golden in color and sound hollow when the bottom of it is tapped
  10. Remove and cool on a wire rack
  11. This type of loaf will cool with a hard, crispy crust. If a softer crust is desired wrap a clean kitchen towel around the hot loaf and allow it to cool

*If you don’t have buttermilk to hand you can make your own by combining 1 cup milk with 1 tablespoon squeezed lemon juice or distilled white vinegar in a jug. Stir to combine and leave to sit for 15 mins. After 15 mins the liquid will have thickened slightly and small curds can be seen. Use in the recipe as required. Any remaining milk can be stored in the fridge.

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White Bread Bloomer

  • 4 cups bread flour
  • 2 1/2 teaspoons quick action yeast
  • 2 1/2 teaspoons kosher salt
  • 2 tablespoons granulated sugar
  • 1/4 Olive oil
  • 1 1/4cups warm water

Method

  1. Lightly oil a large bowl and set aside for the dough later
  2. In the bowl of a stand mixer combine the flour, salt (to one side), yeast (to opposite side) and brown sugar
  3. Add in olive oil and 250ml warm water and mix on low setting to combine the ingredients. Add in remaining water, if needed, to achieve a soft, slightly sticky dough. Continue to knead in the machine for a total of 7 minutes. Proceed to Step 4.(If you’re mixing the traditional way, combine all the ingredients in a large bowl and shaping you hand into a “claw shape”, with fingers slightly spaced, mix by hand until all the ingredients come together in a ball. Tip out onto a lightly oiled surface and continue to knead for 10 mins until the dough is soft and slightly sticky)
  4. Tip the dough from the mixer bowl into the prepared oiled bowl, cover with lightly oiled cling-wrap and set aside to proof for at least 45 minutes, or until doubled in size
  5. Once the dough has finished proofing, tip out onto a lightly oiled surface. Punch down the dough to knock bar the air and reduce it in size
  6. You can either leave it as one large load or divide into two for 2 smaller standard sized loafs
  7. Once the dough has been knocked back use oiled hands to shape into an oval shape and transfer to a large flour dusted baking sheet
  8. Cover with oiled cling wrap, set aside and leave to double inside for apx 30-40mins
  9. Whilst the dough is having it second proof, preheat your oven to 425°F
  10. Once the dough has proofed and risen, bake in the preheated oven for 15mins, after which reduce the temperature to 390°F and bake for further 10-15mins until deep golden in color and the base of the loaves sound hollow when tapped
  11. Remove from the oven, and allow to cool on a rack
  12. Baked loaves can easily be frozen and saved for later. Wrap in cling wrap, place in plastic bag, seal and place in freezer. Defrost for a few hours when needed

PB & J Oat Bars

Ingredients

  • 5 tablespoons salted butter, plus extra for the tin
  • 1 cup crunchy peanut butter
  • 8 tablespoons grape jelly (or favourite fruit flavour)
  • 1/2cup light brown soft sugar, packed
  • 2 cups rolled oats

Method

 

  1. Heat the oven to 350°F . Butter and line the base and sides of a 9” square cake tin with baking parchment
  2. Set aside 3 tablespoons each of the peanut butter and jam in separate bowls for later. Combine the remaining peanut butter, jam, butter and sugar into a pan over a medium heat and stir until everything has melted together. Quickly stir in the rolled oats, then leave to cool for 5 mins
  3. Spoon the mixture into the prepared cake tin and gently press down with a small measuring cup
  4. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into bars (2 x6)
  5. Bars are best kept refrigerated in a sealed container for 2-3 days


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Easy Shortbread Cookies

 

  • 1 cup salted butter
  • 1/2 cup icing sugar
  • 1 1/2 cups All Purpose Flour

Method

  1. Preheat oven to 275 degree
  2. In the bowl of a stand mixer (with paddle attachment) oe using an electric hand-mixer beat the butter and icing sugar together well.
  3. Slowly add in the flour (I use 1/4 cup increments) until it has all been added in. Once it all in, crank up the speed on you machine and whip it for 6 minutes. The mixture will become light and exceptionally fluffy
  4. Using a small cookie scoop (size about 1- 1/2 tablespoon) scoop the dough out onto the prepared  baking sheets
  5. Bake in the preheated oven for about 30-35 minutes until bottoms of the cookies are browned.
  6. Remove from the oven and leave to cool for a few minutes on the trays. Transfer to a rack to cool complely
  7. Baked cookies can be kept in an airtight container at room temperature for up to a week 

In the photographs shown I put a cherry on top of each prior to baking. The pre-baked cookies can be left plain or topped with whatever you like from your pantry such as chocolate chunks; nuts; candy pieces…whatever you have to hand in your pantry.

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Peanut Butter Cookies

Makes 18-20

Ingredients

  • 1 cup Sugar
  • 1 cup Peanut Butter
  • 1 Egg

 

Method

 

  1. Preheat the oven to 350 degree. Line 2 cookie sheets with baking parchment
  2. In the bowl of a stand mixer, or a hand-held electric mixer, mix the ingredients together until well blended
  3. Using a small cookie scoop (about 1-1/2 tablespoon size) scoop doughballs on to ungreased cookie sheet
  4. Using a fork press down in one direction and then press again from the other side to form a criss-cross pattern on top
  5. Bake for 12 minutes
  6. Allow them cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely
  7. Baked cookies will keep for 3-4 days at room temperature in a sealed container

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Homemade Butter

I posted the recipe for this a couple of years ago. It such an easy thing to do but a lot of people think of it as a daunting task. You can find the recipe/method here

Snickers style peanut butter cookies

Well these seemed to go down pretty well when I posted about them on my social media feeds. For a while I’ve been trying out recipes looking for a good reliable peanut butter cookie, something classic and tasty that wasn’t too crispy. However- me being me I wanted to add layers of flavour. Before I knew it I had ended up with a cookie reminiscent of one of my favourite candy bars – Snickers.

A handy hint here is that dependant on the baking time a different texture of cookie will be achieved. Longer and lower for a chewier cookie. The time I give in the recipe below is for my personal preference, feel free to play around with it. If all else fails and the finished cookies are too crisp on their own you can always crumble and use as a tasty ice cream topping.

You can use either smooth or crunchy peanut butter based on your personal taste. As expected smooth peanut butter will yield a smoother cookie. I personally prefer to use the crunchy butter variety as it gives a rather nice smattering of nutty pieces through the finished cookie.

Makes 24

Ingredients

  • 1/2 cup salted butter (1 stick), room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter, smooth or crunchy to personal taste
  • 1 large egg
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 Caramel candies, cut into pieces
  • 4oz semi sweet chocolate, cut into chunks
  • 1/2 cup peanut butter chips

Method

  1. Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
  2. Using a scissors, carefully cut the candy pieces into 3 or 4 pieces each and set aside until needed as well
  3. Line a cookie tray with baking parchment and set aside until neeeded
  4. Beat the butter, brown sugar and white sugar until creamy (about 10 mins)
  5. Mix in the peanut butter, followed by the egg until fully combined
  6. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix until fully incorporated
  7. Fold in the chocolate chunks, the caramel pieces and peanut butter chips. Mix until thoroughly mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re comfortable with)
  8. Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
  9. Preheat your oven to 325°F
  10. Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls. Place the balls of dough about 2 inches apart on pre-lined  cookie sheet
  11. Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool in their baking sheets for 5 minutes. After a minute, transfer the cookies to a rack to cool completely

*For chewier cookies, bake at 300°F for additional 5 to 10 minutes.

The baked cookies will keep for up to a week in an airtight container

Enjoy!

#Recipe #Pumpkin Patch Cookies

Following up on my previous post with three delicious ways to use this season’s favourite, the pumpkin, here a couple of other recipes in the form of the humble “cookie”. Snickerdoodles are everyone’s favourite. The addition of pumpkin elevates them to another level of seasonal Fall goodness.  Autumn in a cookie! With the oatmeal cookies you a a much more rustic baked treat. These are a handful (literally!) and you’ll be all the better for it! The combination of soft-baked oats, pumpkin and Autumnal spices just begs for a tall glass of milk!

The recipes are ideal for baking with the little ones, however as always leave the oven work to the grown-ups. Get them rolling, scooping, drizzling and in no time at all you’ll have some very happy little tummies.

I hope you have fun baking and wish you and your families a very happy Halloween full of spooky, fun-filled goodness!

Snickerdoodle Cookies

Pumpkin Snickerdoodles

Cookie Dough

Makes 36

  • 3 1/4 cups All-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground mixed spice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup salted butter, softened to room temperature
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree (make sure it’s 100%)
  • 1 tsp vanilla extract

Sugar Crust Coating

  • 1/4 cup fine (caster) sugar
  • 1 1/2 tsp ground cinnamon

Method

  • In a bowl combine the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and mixed spice. Mix until well combined
  • In the bowl of a stand mixer (with paddle attachment), cream together butter, granulated sugar and brown sugar until combined. Periodically scrape down the sides of the bowl
  • Mix in egg yolk, followed by pumpkin puree and vanilla extract.
  • On a low speed,  add in dry ingredients (I usually do it a couple of heaped tablespoons at a time) then mix until combined.
  • Remove the dough from the bowl, wrap in cling warp and chill in the refrigerator for 30- 60 minutes
  • After the chilling time, preheat your oven to 350 degrees. Line two cookie baking sheets with baking parchment
  • In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  • Scoop dough out 2 tablespoons at a time and shape into a ball
  • Roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to prepared cookie sheets, spacing cookies 2-inches apart.
  • Bake in preheated oven 14-16 minutes
  • Remove and leave cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

For the cookies:

  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 cup Quick Oats
  • 1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground nutmeg
  • 2 sticks  unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups pumpkin purée (make sure it’s 100%)

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons Ice-wine syrup (optional)

Method

  1. Preheat your oven to 350°F. Line 2 cookie baking sheets with baking parchment paper
  2. In a bowl combine the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg and mix until well combined
  3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat until lightened in color and fluffy, about 10 minutes. Periodically scrape down the sides of the bowl
  4. Add the egg and vanilla and beat on medium until incorporated
  5. With the mixer on low speed, add half of the flour/oats mixture and mix until incorporated. Add half of the pumpkin puree and mix until incorporated. Repeat with the remaining flour/oats mixture and pumpkin puree
  6. Using a 1/4 cup, drop scoops per baking sheet (approximately 6-8) spacing them 2 inches apart on the prepared sheets. Reserve the remaining dough until needed
  7. Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more
  8. When baked remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  9. Repeat with the remaining dough (you can use the same parchment paper). Leave all the cookies to cool completely before glazing

 

For the glaze:

  1. Place all of the glaze ingredients in a medium bowl and whisk until smooth
  2. Place all of the cooled cookies on the baking parchment. Drizzle the glaze over the cookies in a pattern of your liking
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes