If I could hang out with anybody for the day you better believe that spending time in Joy the Baker’s kitchen is high on that wish list. Her treats are drool worthy, her writing is laugh worthy, and all her … Continue reading
Nothing smells like Sunday morning more than cinnamon wafting from the kitchen and drawing people out of bed. Even better, no prep work needed the night before in order to greet your family with homemade cinnamon rolls either. These 1-bite/2 … Continue reading
It doesn’t get much better than cinnamon rolls and when you flavor them with pumpkin and make them vegan, then greatness does in fact materialize. While cinnamon rolls make a totally awesome breakfast, they also make a fantastic dessert and … Continue reading
It’s starting to turn into fall here in Istanbul. Leaves are falling, the rains are coming and the temperatures are hovering in the 60s. My hair tells me that the humidity is still present though…something I am not sure ever … Continue reading
While my parents were here I invested a few lira into two really cute bundt pans. Until this bread I had not taken advantage of my new baking purchases. Fear no more. Now the bundt pans are unfortunately not the … Continue reading
Last Friday a huge group of exchange and Turkish students got together at one of my friend’s apartments for a night of food. Not only was it a night of food, but it was an international potluck dinner and everyone … Continue reading
Plums – good Coffee cake – good Muffins – good Combining the three – great (: Now these are dedicated (maybe only a partial dedication since I actually don’t know how she feels about plums) but a dedication nonetheless to … Continue reading
Sweet Pea’s Kitchen delivers yet again with these delicious Pumpkin Snickerdoodles, and while it may not be pumpkin season – my tastebuds appreciate pumpkin at all times of the year and refuse to be limited to the Autumn season only – that’s just ridiculous.
Hopefully you hoard pumpkin like me so that you can try these!
Makes between 3 1/2 and 4 dozen (2 inch cookie scoop used)
One thing that I absolutely love to get from winter fairs, especially in Europe are the roasted nuts. Instead of paying an arm and a leg for them I thought that I might as well just try and make my own, and I am sure glad I did. This recipe from Sweet Pea’s Kitchen, is simple and leaves you with irresistible cinnamon roasted almonds…almost too irresistible. At least you are getting some protein when you eat them, right?
1 egg white
1 teaspoon vanilla extract
4 cups whole raw almonds
1/2 cup white sugar
1/2 cup light brown sugar
1/2 teaspoon salt
3 teaspoons ground cinnamon
Preheat oven to 250 degrees F. Line a 10×15 inch jellyroll pan with parchment paper.
In a medium bowl beat the egg white and vanilla until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugars, salt and cinnamon into the nut mixture. Toss to coat. Spread evenly on the prepared pan.
Bake in preheated oven for 1 hour and 15 minutes, stirring occasionally, until golden. Allow to cool. Store nuts in airtight containers.
These cookies were a day of last minute type of result. In January I am going to California with 13 other Illinois students to volunteer at AIDS Project Los Angeles (APLA) so right now my group and I get together once a week to discuss our issue of AIDS, fundraise and get to know each other. Last night we had a meeting and I decided that I wanted to make cookies to share. Sometimes I like to play it safe when baking for a new crowd with either using a classic cookie or using a never fail recipe. The problem was both of the two cookies I thought of (Chocolate Crinkles) and the classic Peanut Butter cookie required refrigeration which I didn’t think I had enough time for. So when my housemate mentioned Cinnamon Apple Oatmeal Cookies it was an automatic sell – my house has plenty of apples, cinnamon and oats – solid. However, once I got home I only had time to prep the dough and not actually bake the cookies because I was meeting some girls on my program for $1 sushi – so delicious by the way! So I ended uprefrigerating my dough for about two hours (pretty much would have been fine with one of my other recipes) out of necessity of my busy schedule. Not sure if this played with the chemistry of the cookie dough, but either way they were delicious. Soft and chewy and little fresh bits of apple in them just made them that much better. Next time I will make a few alternatives to “health them up a bit” and may even try a vegan version of them. Pretty much what I am saying is that these cookies were killer and I definitely recommend them. A perfect fall treat – ohhh how delicious they would be with some apple cider – cold or warm – too many choices in life.
With my cookie scooper it yielded 28-30 cookies
1/2 cup (1 stick) unsalted butter , softened (will try 6 tbsp. butter and 2 tbsp. apple sauce next time)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour (I used 1/2 cup all purpose and 1/2 cup whole wheat)
1 1/4 cup oats, old fashioned or quick cooking
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon salt
1 teaspoon ground cinnamon (organic cinnamon – best of the best – yum yum yum)
generous pinch nutmeg (use fresh grated if you have it)
1 medium apple, peeled, diced small (used a honeycrisp apple – fantastic)
1 teaspoon fresh lemon juice
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Peel and dice the apple and toss with lemon juice. Set aside.
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add egg one, beating for 1 minute.. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the walnuts andapple chunks last.
Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea.