Posts tagged ‘cinnamon’

October 10, 2012

Black Pepper Cranberry-Walnut Oatmeal Cookies

I have an influx of oatmeal in my pantry…  every time I go to the store I seem to think I’m out so I buy more.  And of course when I get home I realize I have pounds of it!  (I’ve had the same experience with foil and butter…. )  So I needed to find some ways to get through it apart from my morning breakfast.

Black pepper oatmeal cookies with cranberries and walnuts

Thankfully, oatmeal can be used for a variety of healthy and tasty treats… granola and cookies being two of my favorites.  The change of seasons also makes me warm up to those heartier breakfasts and the cold harsh winter in Houston.  OK, harsh is probably overdoing it but we did get snow my first winter in Houston!  After a few not-so-subtle hints from my husband I finally had a free evening to bake up some goodies.

Home-baked cookies seem to be the perfect vehicle for little warm nuggets of heavenly pecan, walnut and macadamia.  It’s the perfect amount of crunch to balance the chewy exterior, and helps level out the sugary sweetness of plain cookies.  These are buttery, chewy and indulgent, and the hints of black pepper and nutmeg give this traditional recipe an interesting twist.  The tart cranberries contrast well with the black pepper and allow both flavors to spark while not overpowering one another.  You’ll friends will know they’re different, but they won’t know why…

Ingredients

  • 3/4 cup butter, melted (1½ sticks)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. ground cloves
  • 1 1/2 tsp. ground black pepper
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups traditional Quaker Oats (not quick cook)
  • 1/2 cup toasted chopped walnuts (or your favorite nut)
  • 1/2 cup dried cranberries

Method

  1. Remove butter from fridge and let warm to room temperature.
  2. Preheat the oven to 325 degrees.
  3. Place chopped pecans on a baking sheet and toast in the oven for 8-10 mins.  When you kitchen smells like heaven they’re ready.
  4. Remove from oven and let cool on the side.
  5. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. I don’t know why but it works and then there is less to clean up!
  6. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, clove and black pepper; set aside.
  7. In a medium bowl, cream together the melted butter, brown sugar and white sugar until it becomes a light cream color and fluffy in texture.  The color should significantly change from when you start, so just turn up that mixer and let it go!
  8. Beat in the vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
  9. Mix in the flour mixture until just blended.
  10. Add the oats, walnuts and cranberries and mix with a wooden spoon. Mix until just blended.
  11. Use a tablespoon and scoop out small balls of dough onto parchment lined cookie sheet and bake for 13-15 minutes. Do not over bake. The edges should turn very light brown, which is sometimes hard to see in the oven light, so I think I over baked these the first few times I made them.  The centers should still be slightly soft.
  12. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack (I usually try to eat one right off the tray and always burn myself… but it’s so worth it!
  13. Repeat and enjoy!
October 17, 2011

Walnut Banana Bread

I’m not one to go for the fat-free, low-carb, no flavor recipes.  I like everything in moderation and this is a good recipe for those who want to meet in the middle, a little bit on indulgence without all the guilt.  This recipe usually calls for a stick of butter, but I decided to substitute in some other ingredients to give it the same moist consistency you’re looking for in traditional banana bread.  I’ve made more banana bread than I like to think about trying to perfect this combination, and I’ve finally found one that’s a winner.

I’m not a huge fan of bananas, but there’s something about the smell of warm nuts and toasty bread in the oven that warms my heart and has me waiting by the oven to dig in.  Spread a thin layer of honey or jam on top and settle in for some much-needed deliciousness.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cinnamon
  • 3 tablespoons melted butter
  • 1/4 cup plain yogurt
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 1/4 granulated sugar
  • 2 large eggs, beaten
  • 2-3 overripe bananas, mashed
  • 1/2 cup walnuts, chopped and toasted

Method

  • Preheat oven to 350°F
  • Line a baking sheet with foil and lay out the chopped walnuts
  • When oven is ready, toast the nuts for 10 mins.  Remove and set aside to cool.
  • Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, combine flour, baking soda, nutmeg, cinnamon and salt.
  • In a separate bowl, mix melted butter, yogurt, applesauce and mashed bananas, and vanilla.  Then add 2 eggs and mix until well blended with a whisk.
  • Gently stir banana mixture into flour mixture; do this quickly and only until the mixture is moist, if you over mix you will end up with rock hard banana bread.
  • Take the nuts you set aside and lightly dust with flour (this will help them float in the bread and not sink to the bottom)
  • Stir in nuts and pour batter into prepared loaf pan
  • Bake for 50~60 minutes, until a toothpick inserted into center of the loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

This bread lasts for about a week if you keep it in a Ziploc bag in the fridge.  I like to toast the slices after the first day and spread honey and butter on the top.  It’s also been known to be a good companion to your cup of coffee on those early Monday mornings.

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