Brown Sugar Oatmeal Cookies

This recipe caught my eye because I have a couple of blocks of salted butter sitting in my refrigerator waiting to be used. I have a family of oat lovers but I am not so sure about oat meal cookies - I've always thought they won't taste too good. 

These turned out to be so delicious - my kids were literally eating up them by the dozens, and it lasted all but three days in the house. One can hardly taste the oat meal at all. This recipe produces a cookie which is crisp  on the outside but chewy inside. Nuts and dried cranberries added an additional dimension to these cookies - a little more crunch and sweetness. 

The Pioneer Woman says that brown sugar, not the oats, is the star ingredient of these cookies. I'd have to agree with her, the brown sugar added that extra but subtle depth.  They were very addictive and I'll be making another batch soon. 

Brown Sugar Oatmeal Cookies (Makes 48 small cookies)

Recipe from The Pioneer Woman

Ingredients

• 113 g of salted butter, softened
• 1 cup Packed Dark Brown Sugar
• 1 teaspoons Vanilla Extract
• 1 whole egg
• 3/4 cup All-purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Baking Soda
• 1 1/2 cups Old Fashioned Oats (I used 1 cup oats, 1/2 cup walnuts)
• 1/2 cup dried cranberries (my own addition)

Method 

• Preheat the oven to 350 F (175 C)
• In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
• Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats, nuts and cranberries until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
• Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Peach-Cashew Coffee Cake

The Peach-Cashew Coffee Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce. 

This simple butter cake is covered with a layer of fresh peaches and crunchy cashews before baking. As I couldn't find any fresh peaches at the supermarket, I used the canned ones. The cake was light and moist and goes very well with the sweet and soft peaches coated in nutmeg as well as the cashew nuts. 

For some reason, all my peaches sank so I didn't get a pretty cake with peaches dotting the top. However, it was a delicious bake and I wouldn't mind having it again.

This recipe was chosen by Chaya of Bizzy Bakes. Please go to her blog for the full recipe.

Tofu Lettuce Wraps

Alongside Zoe and Doreen, I'll be hosting next month's Little Thumbs Up for October 2013 and the theme is Soy Beans! 

The Soy Beans theme for next month includes dishes/dessert that include any soy-related products such as:
- tofu
- tempeh
- soya bean milk
- soya sauce only as main ingredient (minimal 2 tsp)
- miso

Zoe of Bake for Happy Kids, Doreen of my little favourite DIY and I look forward to having you cook alongside us for this event.

Coincidentally, I'm posting a recipe today which involves Tofu from The Pioneer Woman. Now that my hubby is on a healthier eating regime, I source for a more vegetarian recipes which are fuss free and yet filling. It's almost impossible to find vegetarian recipes on the Pioneer Woman's website (if you read her intro, though previously vegetarian, she is married to a meat-eating Marlboro Man!) so this is one of those rare ones. 

The tofu filling for the wraps is a very basic recipe and I put in additional vegetable (water chestnuts and shitake mushrooms) for extra flavour and texture, and you may want to add in some salt and pepper to taste if you prefer. What really added an extra oomp to the filling was the use of balsamic vinegar which added that something special to the tofu filling. 

Served wrapped in crunchy salad vegetables and topped with avocados  this made a very healthy, yet delicious lunch I was happy to serve at home. 

Tofu Lettuce Wraps (Serves 6)

Recipe by Pioneer Woman

Ingredients

• 2 teaspoons Peanut Or Olive Oil
• 1 package (about 12-14 Oz. Size) Firm Tofu
• 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
• 1/4 teaspoon Chili Powder (more to taste)
• 1/4 cup Soy Sauce
•  Romaine Lettuce Hearts
• 2 whole Avocados, Sliced
• 1 teaspoon Balsamic Vinegar (optional) - I used 2 tsp
• 50 g of water chestnuts (my own addition)
• 4 dried shitake mushrooms, soaked to soften for a few hours (my own addition)
• Salt and pepper (to taste)

Method

• Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
• Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes.(corn can remain crunchy.)
• Chop up the water chestnuts and shitake mushrooms and add them at the same time as the corn.
• Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
• Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Hot and Sweet Drumsticks

This Hot and Sweet Drumsticks recipe is one I simply love - fuss free yet so delicious! I'd have to call it a cheat recipe because one doesn't really need good cooking skills to get this right  as long as the correct amount of ingredients is measured for the marinade. 

The thick goo-ey marinade looked thick and rich and coated the drum sticks beautifully. Though the recipe doesn't call for any marinating time, I let the chicken sit inside the jam mixture for a few hours so that it can absorb the flavours better.  

The result is tender baked drumsticks in a finger-licking sauce that is a mix of sweet and a hint of spiciness - ooh so delicious!

Hot and Sweet Drumsticks (Serves 6)

From Pioneer Woman website

Ingredients

• 1 cup Apricot Preserves (Apricot Jam)
• ½ cups Ketchup
• ¼ cups Soy Sauce
• 2 teaspoons Minced Garlic
• 2 teaspoons Hot Pepper Sauce (Tobasco or Sriracha)
• 3 pounds Drumsticks (about 12)

Method 

• Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
• Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. (I marinaded for a few hours before baking)
• Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. 

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Pumpkin Kaya

I don't normally buy Kaya - as much as it is delicious, it isn't quite healthy. My daughter has been asking for Kaya so I made this pumpkin version, which contains the goodness of pumpkins and does not have any eggs. 

Kaya is really easy to make - with kitchen gadgets such as a blender to turn the pumpkin into a fine puree. One can also use the mash pumpkin with fork method but that will take more effort. A slow cooker also really helps as this Kaya needs to be cooked for about 3 hours. An alternative is to cook it over the stove on a double boiler which is pretty tiring as you'll have to keep stirring. It also tends to burn more easily and dry up when double boiled on the stove. 

I've seen a few Pumpkin Kaya recipes which says you can cook it over the Kaya directly on the stove for about 15-20 minutes. According to Wendy of A Table for 2, if the Kaya that isn't cooked long enough would not store well and needs to be finished over a few days. Wendy's slow cooked Kaya was still good at week six and mine was fine after three weeks (I had finished it by then).

This rich and thick Pumpkin Kaya is sweet and creamy, and goes great on a slice of soft white bread. 

Pumpkin Kaya (1 medium jar)

Adapted from Table for 2

Ingredients

• 500 g pumpkin (without seeds and skin), steamed
• 100 g gula melaka
• 175 ml thick coconut milk
• 3 blades of pandan leaves

Method

• Steam pumpkin flesh until soft. Mash up and place inside blender.
• Pour in coconut milk and blend till smooth.
• Put inside slow cooker with the chopped gula melaka and pandan leaves tied in a knot
• Cook on high for 1 hour and on low for 2 hours till jam is thick and creamy. Stir occasionally.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post. 

Shrimp Pasta in a Foil Package

I was drawn to the beautiful pictures of this Shrimp Pasta in Foil Package on the Pioneer Woman's website and the promise that "because it's baked all wrapped up - all the juices and aroma stay in there…it’s so utterly delightful."

This is an easy peasy recipe - cook the sauce, boil the pasta, throw it all together, wrap and into the oven it goes. 

The pasta sauce infused with white wine and the aroma of the coriander really makes this baked pasta dish flavourful and aromatic. Keeping it wrapped really preserves the flavours of the sauce and keeps it moist. It's great if you have guests coming - they are sure to be impressed with this pasta dish. 

Shrimp Pasta in Foil Package (Serves 4)

Recipe adapted from The Pioneer Woman

Ingredients

• 2 tbsp Olive Oil
• 2 cloves Garlic, Minced
• 2 whole 14.5 Ounce (411 g) Cans Diced (or Whole) Tomatoes
• 1/2 cup White Wine
• 500 g Jumbo Or Large Shrimp, Peeled And Deveined
•  Salt And Pepper, to taste
•  Fresh Parsley, Minced
• 180 g Linguine, Uncooked
•  Red Pepper Flakes, to taste (optional)
• A handful of asparagus, chopped up

Preparation Instructions

• Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
• In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes, asparagus and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.
• Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
• Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Top with half the parsley. Tightly wrap the foil into a parcel.
• Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Remove from oven and keep warm until serving.
• Open the foil parcel right before serving. Top with remaining parsley and stir through the red pepper flakes (if desired). Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

This also goes to Months of Edible Celebrations for the Pasta Party!

Pioneer Woman's Cinnamon Rolls

These Cinnamon Rolls could possibly be the Pioneer Woman's most famous recipe? Possibly and I think one of her very best. 

The best thing about these addictive Cinnamon Rolls is that its a no knead recipe - you don't get to work out your biceps in order to get the bread dough together.  Yet, it produces a soft, pillow-y bread bursting with the flavours of butter, brown sugar and cinnamon. 

I would highly advise that you keep this dough overnight in the refrigerator before rolling and shaping because of the humid and hot weather here which makes it difficult to work with if its not chilled. I've tried to work on it without chilling and I could barely get it to hold its shape. 

Of all the recipes I've tried, this goes to the top of the list as a must try!

Pioneer Woman's Cinnamon Rolls (15 rolls)
Adapted from Pig Pig's Corner

Ingredients

• 1 1/3 cup whole milk
• 1/3 cup vegetable oil
• 1/3 cup caster sugar
• 1 1/2 tsp dry yeast
• 2 2/3 cups plain flour (+ 1/3 cup)
• 1/2 tsp baking powder
• 1/3 tsp baking soda
• 1 tsp salt
• 100 g unsalted butter - melted
• 1/2 cup brown sugar
• Cinnamon powder
• Sultanas (optional)

Frosting (optional): I mixed 3 tbsp of maple syrup with about 1/2 cup of icing sugar and drizzled over the rolls. You can add more syrup or icing sugar depending on the consistency you like. 

Directions:

• Mix the milk, vegetable oil and sugar in a pan.
• Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
• When the mixture is lukewarm to warm, but NOT hot, sprinkle in dry yeast. Let this sit for a min.
• Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
• Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. (At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
• When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
• Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
• Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
• Let the rolls rise for 20 to 30 mins or until they look bloated (I left it to rise for about 1 hr), then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.
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This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Pioneer Woman's Favourite Pizza

When someone who cooks like the Pioneer Woman says this is her favourite pizza recipe, I had to try it since it's that good! 

The dough for the pizza base should be made at 24 hours before baking and a few days if possible. I didn't have the luxury of time to wait for a few days so I only let the dough sit for 24 hours. The dough was a perfect balance of crispness and chewiness. I served it for a dinner party and all my friends said that this pizza base is great!

I used a combination of egg plants, yellow zucchini and cherry tomatoes for the pizza, topped with Mozarella cheese and topped fresh basil before serving. This pizza base would certainly work well with any type of toppings.

Pioneer Woman's Favourite Pizza (Serves 8)

Recipe from Pioneer Woman  

Ingredients

FOR THE CRUST (MAKES TWO CRUSTS):

• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/3 cup Extra Virgin Olive Oil

FOR THE PIZZA:

• 1 whole Large Eggplant (or Two Medium Eggplants)
• 1 yellow Zucchini (my own addition)
• Kosher Salt, For Sprinkling
• 1 pint Grape Tomatoes
• 2 cloves Garlic, Minced
• 226 g, weight Fresh Mozzarella Cheese, Sliced Very Thin
• 1/2 cup Freshly Grated Parmesan Cheese
• Extra Virgin Olive Oil For Drizzling
• Freshly Ground Black Pepper

Preparation Instructions

TO MAKE THE CRUST:

• Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
• In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

TO MAKE THE VEGETABLES TOPPING:

• Preheat oven broiler.
• Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
• Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
• Slice mozzarella very thinly.
• Cut eggplant slices into fourths, and toss with olive oil. Cut Zucchini into thin slices and toss with a little olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
• Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)

TO ASSEMBLE PIZZA

• Preheat oven to 500 degrees (I baked at 200 degrees C)
• Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
• Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
• Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

This is for our Aspiring Bakers #35: A Palate for Pizza (September 2013) hosted by Joey of Little Accidents in the Kitchen.