Sweet Mary

Oatmeal Cookies with Golden Raisins and Dark Chocolate Chips

My aching stomach. I think I finally reached the point in this year and a half filled with tasting all kinds of treats where my stomach can barely take any more. Maybe it's just because the recipe I am helping with at work has both caramel and Fluff in it. And, I am no fan of Fluff. As soon as my eyes see Fluff, my stomach starts screaming, "Please, don't."

So, this weekend, rather than make something rich and decadent as planned, I went with a fairly simple recipe for Oatmeal Cookies with Golden Raisins and Milk Chocolate Chips from The Sweet Life: Desserts from Chanterelle by Kate Zuckerman (2006/p. 68)). I used Ghiardelli 60% dark chocolate chips, though, instead of milk chocolate. I like a good oatmeal cookie. Crispy or chewy. Doesn't matter. The golden raisins with the dark chocolate chips made for a nice combination and my housemates are now all enjoying them.

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons butter (2 sticks, unsalted, room temperature)
1 cup sugar
1 cup dark brown sugar
2 eggs plus 1 egg white, room temperature
3 cups old fashioned oats
8 ounces milk chocolate chips or chunks (or dark chocolate, if you want)
1 cup golden raisins (can also use any dried fruit you like and want to try)

Heat oven to 350 F. Grease two cookie sheets with cooking spray or butter. Use parchment paper if you like. In a bowl, whisk flour, salt, and baking soda. Set aside.

Cream butter with a mixer on medium for one minute. Then, add the sugar and beat on medium high until light and fluffy, about 5 minutes. Add dark brown sugar and continue to beat for another 3 to 4 minutes. Scrape down the sides as necessary. Add eggs and egg white one at a time on low speed and beat until fully incorporated. The batter should be smooth and a bit shiny, another 1-2 minutes.

Add the flour mixture all at once to the butter mixture. Fold in with a spatula a few times. Turn the mixer on and mix for about 1 minute until thoroughly combined. Then, add the chocolate chips and raisins. You can turn the mixer on low until incorporated or use a wooden spoon to mix. Then, add the oats. Again, you can mix on low till incorporated or use a wooden spoon.

You can use two teaspoons to create small mounds of dough. Place on cookie sheets about two inches apart. These will spread. You can also just use your hands and roll small balls of dough, about 1 to 1 1/2 inches in diameter depending on how big you want them. Press them down a bit when they are on the cookie sheet. Bake 12-15 minutes. Make sure you rotate your pans for even browning.

These cookies will spread and there will be a lot of caramelization. If you want chewier cookies, take them out around 12 minutes depending on your oven. If you want crispier cookies, go a bit longer and watch them. Either way, they are good. I made some chewy and some crispy. Overall, this is a really nice recipe.

Week 6 Update and a Web Round-up

What can I say? I was due to bake something this weekend; however time has escaped me. And, frankly, so has the motivation! Don't worry, I will crank something crazy out later this week just for you. I've been craving something decadent. Something I wouldn't normally make. Something I can share with my housemates so I won't eat it all.

Right now, at the test kitchen, both the pie and pastry chapters have begun. Consequently, I have been making lots of doughs. Puff pastry. Pate a choux. Croissant dough. Three variations of pie dough. Yes, I know. It IS nice to know I am actually using knowledge and skills I gained from culinary school. Moreover, I've finally put the time and effort into my intern project for Johnson & Wales. It's not a challenging project, mind you. But, somehow, after all the homework and studying last year, I just didn't feel like journaling about my experience or writing reports on my progress. However, I am happy to report it's just about finished and I've finally made forward strides on my recipe project at the test kitchen.

In the midst of all of this, life has gotten in the way a bit. Oh...you know, things like emergency root canals, crazy allergies, back problems, a job interview, etc. It's been nutty. Something tells me I am ready to shed the student skin and move on back into some semblance of a normal life. Oh yes, how nice it would be to be paid for my work, to have assistance paying for health insurance, and my own place/space/kitchen.

You know, it was about two years ago that I was wondering how to find the courage to quit my job in international studies and go to culinary or art school. I'd say right now is almost as challenging as that period. In five weeks, I graduate. Therefore, the "what's next?" question is weighing heavily on me. All I know right now is that I am going to hang in there and work it all out....whatever that may mean. And, I am looking forward to whatever is next so I can move forward with my own baking/food projects without so many other time commitments.

I did also want to mention that I continue to check in on food blogs around the world on a weekly basis. There is a ton of interesting stuff going on out there, as usual. In fact, I think you should take a look at a few things that peaked my interest this week:

*Check out the article on Peter Menzel on Culinate. He is a photographer with a mission. His current book Hungry Planet examines the meaning behind what people around the world eat.

*Sometimes people ask me about baking low-fat desserts. I really haven't attempted to make many low-fat desserts. However, occasionally, I'll see a low-fat recipe or article. If you look at Cooking Light's article on low-fat cheesecakes, you might find something you can use or ideas with which to experiment.

*Ah....it's fall. Apple and pumpkin recipes abound. Don't miss this recipe on Simply Recipes for Pumpkin Ginger Nut Muffins. I am picky about my muffin recipes; however, this one looks like a winner. They are gorgeous.

*On another dietary note, I've gotten a few questions lately about gluten free recipes. You know, I was a vegan for about 6 years when I was in my 20s. In addition, I had some health issues that had me steering clear of gluten for a good long while. I tried to bake vegan and gluten free. I did. But, there really weren't any or many good recipes out there. And, this was before the Internet boomed, of course. I have to be honest, I am a bit scarred from my gluten free baking days. Some of the stuff I made simply tasted like crap. However, I just ran across a gluten free chocolate cupcake recipe on Cupcake Bakeshop by Chockylit. The author of this page creates the most innovative flavors for her cupcakes. She is a religious tester. She has a good grasp of ingredients and their functions. And, her photos are beautiful. Check it out. If you need a gluten-free cake recipe, this one just might do the trick.

On that note, I am going to go make some soup and watch football. Look for a recipe later this week.

Cinnamon Apple Crumb Pie

Yes, it's October. It's 80 degrees. But, we can still pretend it's fall, right? Look at that apple pie. Can't you just see the apple orchard? Feel the chilly fall air? Taste the juiciest sweetest apples ever? Well, I had a blast picking apples in Old Lyme, Connecticut with a friend, her son, and two of her neighbor's daughters. First, we went through the corn maze. Then, we picked our apples. And, then, we had cider and fresh donuts that were delicious.

On Sunday, to use my apples, I made a big batch of applesauce to go with some roasted pork loin. In addition, I made one of my all time favorite pies, a Cinnamon Apple Crumb Pie. Let me tell you, the apples were amazing and made this pie even better than it normally is. This recipe is from my tried and true Williams and Sonoma Pie and Tart Book (page 44) that I love and use so much.

To make a Cinnamon Apple Crumb Pie, make one basic pie dough. You can find this recipe in the Pie/Tart Category to the right. Roll it out. Place it in the pie dish. Trim the edge with some kitchen scissors and leave about 3/4 inch of overhang. Fold this overhang under itself and pinch it together to create a edge on the pan's rim. You can flute the edge or create another design if you want. Put the pie pan in the fridge while you prepare the filling and crumb topping.

Crumb Topping

1/2 cup all-purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4 inch cubes

In a small bowl, stir the flour, brown sugar, cinnamon, and salt together. Using a pastry blender, cut the butter in till the mix is crumbly. You can also do this with your hands or a mixer. Cover and chill till ready to use.

Filling

7 large, tart apples (peeled, halved lengthwise, cored, and cut into 1/2 inch dice
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
1/3 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
pinch of salt

Place apples in a bowl. Sprinkle with lemon juice and toss evenly to coat. In a small bowl, stir the sugar, cornstarch, cinnamon, nutmeg, cloves, and salt. Sprinkle this mix over the apples and toss to distribute evenly.

Place the apples in the prepared dough-lined pan. Sprinkle evenly with crumb topping. Put the pie in the fridge till the dough is firm, about 20-30 minutes. Then, place an oven rack in the lower third of the oven. Preheat to 375 F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack to cool and let cool completely to set. Serve at room temperature or rewarm in a 350 F oven for 10-15 minutes before you serve it.