Oatmeal Raisin Cookies: Reshoot

Geez, you put up a few blue photos and the critics come a' calling. I must defend my cookies.

Besides, since when were oatmeal raisin cookies ever pretty? This is about as good as oatmeal's ever going to look. And I can eat a lot more of these than I can of chocolate cookies, at least without feeling sick. If I had a lot of people to bake for I would make butter-laden sugar bombs more often, but since it's just the two of us I tend to look for recipes with at least a hint of nutritive value, that can be eaten for breakfast or dessert. Hence the popularity of both zucchini and banana walnut bread around here, whereas in the perfect world I would have a slab of chocolate ganache cake available to me at all times.

Oatmeal Raisin Cookies

Ah, making up for lost time. And by that, I mean both baking and posting about baking.

Even though I have a solid collection of fancy kitchen equipment and love of fancy culinary hijinks, my favorite recipes tend to be simple and homey. This slightly adapted recipe from Claire is likely to become a "go to" favorite because it's quick, requires no fancy equipment, and tastes great. And as a bonus, it's reasonably healthy for something as decadent as a cookie.

2 eggs
1 tsp vanilla
¼ tsp almond extract
2 tbsp molasses (I used unsulphured blackstrap)
1 cup olive oil
½ cup yogurt

1. Mix wet ingredients

½ cup oat bran
3/4 cup white granulated sugar
1 tsp baking soda
1 ½ tsp cinnamon
1 tsp nutmeg
½ tsp salt

2. Mix fine dry ingredients. Add fine dry ingredients to wet ingredients

3 cups oat meal
1 cup whole wheat flour

3. Mix oat meal and flour and add to wet mixture.

2 cups walnuts or pecans, toasted and lightly chopped
1 ½ cups raisins

4. Add raisins and nuts to wet mixture.

Butter cookie sheets

Bake at 350 degrees for 12 minutes.

Cool for about five minutes on sheet, then move to wire racks. Enjoy.

Botched Cookies

I baked a bad batch of oatmeal raisin cookies, but I ended up with some great granola to eat with my yogurt. When I successfully complete the batch of cookies I'll explain.

PS. It's nice to be back in my apartment where I have the time and supplies to play around in the kitchen.

Israeli Cous Cous Salad

It's like summer in a bowl.

I like regular cous cous, but I really like its gigantic cousin, Israeli cous cous. For a simple pasta salad, I mixed the following:

• two cups cous cous, cooked in about two and a half cups of chicken stock, then cooled on a baking sheet until room temperature or cooler
• one medium carrot, one small yellow onion, and one can of drained diced tomatoes sauteed together
• one stalk celery, finely diced
• one quarter of a red onion, finely diced
• kernels of one ear of raw corn
• half a bunch of parsley, chopped
• juice of half a lime
• salt and pepper to taste

A handful of chopped black olives or an extra ear of corn would have been nice, but as it is this was a well-balanced, colorful salad. This recipe makes enough for several lunches, and I think we'll be having it for dinner with some chicken and greens.

Owl Chopsticks

My cousin got me some fun chopsticks on his recent trip to Japan. I wonder if he knows I like owls, or if it was just a coincidence.

Semi-Vegetarian at Home

Gazpacho and a Mango Pop

It makes me sad that the Blackberry takes gray photos. But this gazpacho made mostly with vegetables from friends was really great. I took the effort to make it with tiny diced pieces this time. And a mango pop made with sugar and cream is always tasty.

Good Luck Cranes

This amazing stained glass window is one of the things that drew my mom to our house. Cranes are good luck!

Passionfruit lemon popsicles

Sometimes I make myself proud. I combines the juice and zest of one enormous lemon with about a quarter cup of fresh passionfruit juice, a cup of water, and a half cup sugar. Mix and freeze for a delicious treat.