Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

Oatmeal raisin cookies, people love them or people hate them. The raisins can be a point of contention for cookie consumers. It has taken us many years to like these cookies but we think it all comes down to the recipe. Oatmeal raisin cookies have the tendency to be dry and crumbly after the first day and that is just sad.

This recipe though, generates moist cookies for a couple of days after baking, that is if you don’t eat them all on the first day 🤣. The reason they keep their moisture is the inclusion of molasses. Molasses adds moisture, but it also adds another layer of sweetness and flavor. You can use regular molasses, but recently we have switched to using robust molasses in our baked goods and have been very pleased with the flavor. Try it out for yourself and see if you like the robust flavor also!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup (200 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 T vanilla extract
  • 1 T molasses
  • 1 1/2 cups (190 g) all purpose flour
  • 1 t baking soda
  • 2 t ground cinnamon
  • 1/2 t salt
  • 1 cup (140 g) raisins
  • 3 cups (240 g) old fashioned oats

Instructions

  1. Using a mixer, cream together butter, brown sugar and granulated sugar until completely incorporated.
  2. Add in eggs and vanilla. Mix. Add molasses. Mix. Scrape down sides as necessary to ensure all ingredients are combined. Set aside.
  3. In a medium bowl, mix flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix until combined, scraping down sides to combine.
  4. Stir in raisins and oatmeal by hand.
  5. Refrigerate 30 minutes to 1 hour.
  6. Preheat oven to 350°F. Line baking sheets with parchment.
  7. Scoop about 1 1/2 tablespoons of dough and place 2 inches apart on prepared baking sheets.
  8. Bake 10-12 minutes, until edges are lightly browned and center is just cooked.
  9. Cool and enjoy!
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Our newest Banana Bread obsession

Our newest Banana Bread obsession

posted in: Breakfast, Desserts, Food, Snacks | 0 | This post may contain referral links. See privacy policy for more.

We have previously posted several banana based recipes: Banana Chocolate Chip Scones, Banana Oatmeal Muffins, even dog treats. We have also featured our “Best” Banana Bread. However, the previous recipe for the “Best” Banana Bread has been dethroned as the “Best.” We still love that recipe but the one we are sharing today is even better.

Our new, favorite banana bread has walnuts in it, we had NO idea what we were missing out on! Use a food processor to pulse your nuts to get them finely chopped but be careful not to over process or you won’t be able to taste them in the bread.


Another lesson we have finally learned is lining the loaf pan with parchment paper before pouring the batter in. This makes the removal so much easier and you no longer have to hold your breath hoping the loaf comes out perfectly.

Our last tip is letting the eggs come to room temperature. Room temperature eggs allow for the incorporation of air and sugar to volumize the bread.

Best Banana Bread

Best Banana Bread

Ingredients

  • 2 cups (255 g) all purpose flour
  • 1 t baking soda
  • 1 T ground cinnamon
  • 1/2 t salt
  • 1 1/2 cup finely chopped walnuts
  • 1 1/2 cups (255 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 4 ripe bananas
  • 2 T sour cream
  • 1 T vanilla extract

Instructions

  1. Preheat oven to 350°F and line loaf pan with parchment paper.
  2. In a medium mixing bowl, combine flour, baking soda, ground cinnamon, salt and walnuts. Set aside.
  3. Using a stand mixer with whisk attachment, whisk sugar and eggs on medium speed until they are light, fluffy and an off white color. About 10 minutes.
  4. While waiting for the sugar and egg mixture to whip, mash bananas and add sour cream and vanilla extract.
  5. After 10 minutes, while still whisking, drizzle in vegetable oil.
  6. Reduce speed to low, carefully add the banana mixture.
  7. Remove mixing bowl from stand mixer and gently fold in flour mixture.
  8. Pour batter into prepared pan and bake 75-85 minutes. Time will be dependent on how large your bananas are. Be careful not to overbake.
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Our Favorite Cinnamon Apple Cake

Our Favorite Cinnamon Apple Cake

posted in: Desserts, Food | 8 | This post may contain referral links. See privacy policy for more.

Thanksgiving week is here! Are you still undecided on what to serve for dessert? We are big fans of the traditional pumpkin pie while others are fans of apple pie or pecan pie. But what do you do choose if you don’t like any of the traditional choices? This terrific cinnamon apple cake might be the perfect solution!

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It is a moist cake since it has both butter and cream cheese in it, plus yummy apples. We love to use Granny Smith apples whenever apples are needed in a recipe, however any type of baking apple will do. If you like Rome or Honeycrisp, use those instead. We have been making cinnamon apple cake for years and have yet to tire of it.


This may be an unconventional tip, but this cake is even more delicious if you eat it cold. Sure it’s good fresh baked and at room temperature, but straight out of the fridge, this cake tastes divine! We feel that if you want to maximize the tastiness of this cake, eat it cold. So if you desire a non-traditional dessert, give this cake a try this week! Now, let’s bake!

Combine the flour, baking powder and salt in a medium mixing bowl.
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Peel, core and thinly slice three Granny Smith apples and place in a medium mixing bowl.
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Mix 1/4 cup granulated sugar and 2 teaspoons cinnamon. Reserve 2 tablespoons of this mixture for later. Pour the remaining cinnamon sugar over the sliced apples.
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Stir to coat all of the slices.
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In a large bowl cream together 1 1/2 cups granulated sugar, butter, cream cheese and vanilla. Mix until thoroughly combined.
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Add in eggs, one at a time, mixing well after each addition.
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Add the dry mixture.
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Stir in apples, taking care to make sure batter gets between every slice.
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Pour into greased 9 inch springform pan.
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Top with reserved cinnamon sugar.
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Bake at 350°F for 60-65 minutes until toothpick comes out clean.
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Let cool in pan for 15 minutes then release outer ring to let cake cool completely. Refrigerate leftovers.
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Serve warm cake with ice cream. Or enjoy a slice straight from the fridge. Delicious!
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Our Favorite Cinnamon Apple Cake

Our Favorite Cinnamon Apple Cake

Ingredients

  • 1 1/2 c flour
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 3 medium granny smith apples
  • 1 3/4 c granulated sugar, divided
  • 2 t cinnamon
  • 1/2 c butter, softened
  • 1 t vanilla extract
  • 6 oz cream cheese, softened
  • 2 large eggs, room temperature
  • Special Equipment: 9 inch springform pan

Instructions

  1. Preheat oven to 350°F.
  2. Butter a 9 inch springform pan.
  3. In a medium mixing bowl combine flour, baking powder and salt.
  4. Peel, core and thinly slice the apples and place in a medium mixing bowl.
  5. In a small bowl mix together 1/4 cup granulated sugar and cinnamon. Set 2 tablespoons of this mixture aside for later. Pour the rest of the cinnamon sugar over the sliced apples and mix thoroughly.
  6. In a large bowl cream together 1 1/2 cups granulated sugar, butter, vanilla and cream cheese. Mix until completely combined.
  7. Add eggs, one at a time, stirring well after each addition.
  8. Carefully stir in flour mixture.
  9. Stir in apples. Take your time, making sure to get the batter between the apple slices.
  10. Pour batter into prepared pan. Top with reserved cinnamon sugar.
  11. Bake 60-65 minutes until a toothpick comes out clean. Let cool for 15 minutes in pan then release the outer ring. Cool completely then store in fridge.
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Professing Our Love for The Great British Bake Off

Professing Our Love for The Great British Bake Off

posted in: British, Entertainment, Television | 0 | This post may contain referral links. See privacy policy for more.

The Great British Bake Off (or as it is known in the US, the Great British Baking Show) is an amazing television show. If you are unfamiliar, you might have guessed it is all about baking. In the US, it is shown on PBS and depending on where you live, you may have already seen series 6, are currently watch series 6, or your local PBS station hasn’t shown it yet. Our station just started showing it last week.

We started watching the show in 2013 after hearing about it in an interview with Tom Mison who was getting ready to star in Sleepy Hollow (another of our favorite shows). Immediately, we fell in love with GBBO as we increased our tea consumption and learned many new words not frequently used in the US such as courgette, sultanas, Stilton, and caster sugar.

the-great-british-bake-off-review

The Basics

Each series, or season as we call it in the US, has 10-13 contestants from all over the United Kingdom who are home bakers. Each episode consists of a Signature Challenge, Technical Challenge and Showstopper Challenge. The contestants know what the Signature Challenge and Showstopper Challenge will be prior to the weekend that they congregate in the tent. Contestants can practice and perfect it by baking it several times during the week, while the Technical Challenge is an unknown recipe chosen by one of the judges.

What Makes It Special

The Great British Bake Off is unlike any American competitive cooking show. The typical formula for an American competitive cooking show involves one part drama, one part backstabbing and one part acting. In this amazing show, the only drama comes from you sitting at home, crossing your fingers hoping the bakes come out just right. There is no backstabbing or acting, though there was a little thing called #bingate back in 2014. (We should also mention that there was an attempt at an American equivalent called The American Baking Competition, hosted by Jeff Foxworthy, which only lasted one season in 2013. It was not as good.)

Paul Hollywood is the dark and mysterious judge. You can’t tell what he is thinking behind the steel blue eyes; this makes the contestants cringe and makes us laugh. Mary Berry is the other judge that is like an eclectic grandma; you aren’t entirely sure what she is going to say and likes to drop some innuendos every once and awhile.

The hosts, Mel Giedroyc and Sue Perkins, are hilarious. We discovered, after some internet research, that they met while going to Cambridge and have been working together for over 20 years. This long time partnership is evident when they play off each other. They are also very punny, which is totally our kind of humor.

The Future?

Yesterday, we saw that the BBC lost the rights to air the series after the current series 7. This news struck fear into our hearts but Love Productions, the company that makes the show, has apparently signed a three year deal with Channel 4. Phew! This article also says that the first show on the new channel will be a celebrity edition, which sounds intriguing. We just hope that PBS will continue to air our beloved GBBO!

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Rustic Beet Chips

Rustic Beet Chips

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

 beet chips

Rustic Beet Chips Recipe

Happy Thursday everyone!

 

Today is an exciting day because it is the day I uploaded my first YouTube video EVER!

 

It is a short video- less than two minutes and features a very simple recipe for Beet Chips.

 

 

Ingredients
1. Beets
2. Olive Oil
3. Salt
4. Pepper
5. Fresh Rosemary

 

Instructions
1. Peel and slice beets
2. Drizzle with olive oil and toss to coat
3. Bake at 350 degrees for 20 minutes
4. Flip the chips!
5. Bake another 20 minutes
6. Season with salt, pepper, and rosemary

Experiment with bakes times. Epicurious recommends 25-30, but I did 40 minutes (split 15, 10, 15).

 

Hope you enjoyed the video! Thank you for stopping by.

 

Happy Cooking!

 

-z.y.

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