Posts tagged ‘walnut’

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!
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September 9, 2011

Pesto

Break out the food processor; it’s attack of the basil plant!

It all started with two small, innocent looking basil plants I picked up at Lowe’s.  I went with two plants, thinking they’d both be dead within a week based on my record.  The leaves would start to wilt on the way home knowing they were about to be subjected to over watering and lack of sunlight in my small apartment.  I’ll admit I do not have the necessary gardening skills to keep even a cactus alive.  So you can imagine my surprise when I found 3-foot plants with more basil than I knew what to do with?  I guess my luck changed in Houston… sadly not due to anything I did, but thanks to the hot, humid weather.

Basil’s pervading, clove-like aroma is intoxicating; it’s extremely aromatic with a scent of pepper, anise, and mint.  The minute the smell hits me I’m transported to an Italian café where I wait for a fresh margarita pizza.  The taste is sweet, but savory, and just like the smell it’s peppery with a hint of spicy mint.

In an effort to control my garden, I went on a pesto fest, and started making jars of herby goodness to share with family and friends.  Below please find 3 of my pesto recipes.  All you need to do it combine all ingredients in a food processor and process on high-speed till evenly chopped and mixed.

Basil Pesto

  • 3 cups loosely packed basil leaves
  • 1 cup grated Parmesan cheese
  • 1/2 cup toasted pine nuts
  • 3 garlic cloves
  • 1/4 cup cold water
  • 1 tbsp lemon juice
  • 1/2 tsp. salt

Walnut Pesto: Substitute pine nuts for 1/2 cup walnuts; it has a slightly nuttier flavor and can also help you stretch your dollar since pine nuts can be quite pricey!

Mint Pesto: Substitute 1 1/2 cup basil for 1 1/2 cup mint leaves


While basil is abundant at the moment, I also suggest that you experiment with other herbs.  Pesto does not need to be basil based; I’ve tried mint, cilantro, rosemary and arugula.  Each one has a unique flavor, and can be added to bread, fish, meat, or enjoyed straight from the jar with some cheese.  With a basic formula you can come up with a myriad of variations by replacing the basil and pine nuts. Try these combos:

  • Arugula & toasted walnuts
  • Mint & toasted almonds
  • Cilantro & cashews
  • Basil, Rosemary & toasted walnuts
  • Cilantro & toasted pumpkin seeds

The other great thing about basil is it can be frozen and stored successfully for a few weeks.  The best method I’ve found is to place a small bunch in a clean Ziploc bag, blow some air in to inflate it, and place in the freezer where it won’t get squashed. You’ll find it quite convenient to then snip off a few leaves any time of year to add to pasta sauce, salads, or dressings.

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