Chocolate (or not) Sprinkle Cookies

     My daughters-in-law introduced me to these delightful little shortbread gems. They call them "Rusty Logs" and once you've made them it'll be easy to see how they got the name. These cookies might not win any beauty contests, but what they lack in showiness they make up for in flavor. Oats give them a nutty crunch that keeps little (and big) hands reaching into the cookie jar.

     I decided to take some license with the recipe and dressed some up in party clothes for Christmas. You could make these for any occasion just by changing up the sprinkles! The ones that work best (in my opinion) are the "ice cream" type softer sprinkles, but any kind would dress up the edges of this slice and bake type cookie.

     They're more widely known as "Chocolate Shot" cookies, but  I call those little bits sprinkles, not shot. Is it a regional thing do you suppose?  No matter what you call them, they're great, versatile little cookies that are as easy to make as they are to eat. Enjoy! :)

Betty

Chocolate Sprinkle Cookies (AKA Rusty Logs) Recipe
Printable recipe here

Ingredients
1 cup confectioner's (powdered) sugar
1 cup butter, softened but not melted (I use salted)
2 tsp. vanilla extract
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1 cup rolled oats
chocolate "shot" or sprinkles (2 or 3 small (1.5 oz.) bottles or one large tub) You could also use multicolored sprinkles, or even colored sugar.

Instructions

• Cream together butter and sugar
• Add vanilla and mix well
• Sift or whisk together flour, baking soda, and oats. Add to butter mixture and mix until combined.
• Refrigerate about 1/2 hour, or until dough is firm enough to work with.
• Divide dough in half and form into two rolls, each having a diameter of about 1 1/2 inches.
• Pour chocolate sprinkles onto wax paper.
• Roll formed dough "logs" in chocolate sprinkles until evenly coated.
• Wrap rolls in wax paper or plastic wrap and refrigerate until firm, or overnight.
• Slice into cookies about 1/4 - 1/3 inch thick and arrange on parchment covered baking sheets.
• Preheat oven to 325 degrees Fahrenheit.
• Bake cookies 18-25 minutes, or until very lightly browned. Remove to a rack to cool.
• Yield: about 3 dozen

Vanilla Salted Peanut Cookies

  
     It's cookie time! It's been a long time since this little space has gotten any attention, but after these cookies came out of the oven I knew I had to share them. Who can resist chunky vanilla oatmeal cookies loaded with salty peanuts and white chocolate? Think PayDay candy bars, only with a little crunch around the edges instead of the chew. I didn't think of it until after I made these, but I think a little sprinkle of Fleur de Sel on top would make them extra special.

    School has been keeping me extra busy these days, but I'm going to try to make time to share some of my old and new favorite cookies in time for the holidays. Hope to see you soon!

Betty

Vanilla Salted Peanut Cookies
from The Baking Sheet (King Arthur Flour) Spring 2013

Ingredients
1/2 cup (1 stick) butter
1/4 cup vegetable shortening
2 cups brown sugar
2 cups old fashioned rolled oats
2 large eggs
2 Tablespoons vanilla extract
1 teaspoon baking soda
2 cups all purpose flour
1 1/4 cups salted peanuts
1 1/3 cups white chocolate chips

Directions

• Preheat oven to 350F
• Cream together butter, shortening and brown sugar.
• Mix in the eggs, oats, and vanilla
• Whisk baking soda into flour
• Incorporate flour mixture into the butter/oat mixture
• Mix in peanuts and white chocolate
• Scoop by Tablespoons (I used a medium sized scoop) onto parchment covered baking sheets.
• Bake for 11-13 minutes, or until golden brown at the edges. (Longer baking times make a crunchier cookie, if that's what you prefer.)
• Let cool on baking sheets for 5 minutes, then transfer to a rack to finish cooling.
• Yield: about 4 1/2 dozen cookies

Peanut Butter Granola Bars

 
     Do you know how hard it is to push the "publish" button when you've been away for a while? Whew! I didn't mean to be away for so long, but one thing led to another, life happened, and time slipped away from me.

     So I'm easing back in with these peanutty granola bars. My friend Lisa shared this recipe-from The Marathon Mom- with me. Her family goes through a batch of them every week, and I can see why! They mixed up in a jiffy (no oven needed) with ingredients I had on hand, and turned out crunchy and delicious.

     At my house, granola bars are just as good for hurried mornings as they are for hungry afternoons. These are a great alternative to the preservative laden bars you get from the grocery store that are made with ingredients you can't pronounce. Oats, wheat germ, honey, coconut oil, peanut butter and peanuts- that's it! You will need to keep them in the refrigerator though- they get gooey if they sit out.

     It's good to be back. It felt good to dust off my camera. I even enjoyed my little hamperer helper. (I don't know if Merlin was after the birds or the bars.)  And I plan to be back sooner than I was the last time. :)

You can find the recipe for these Peanut Butter Granola Bars at The Marathon Mom. 

Johnny Appleseed Squares

"Oh, The Lord's been good to me

And so I thank the Lord

For giving me the things I need,

The sun and the rain and the apple seed,

The Lord's been good to me."

(Johnny Appleseed Hymn)

      Most school-age children in the United States have heard of Johnny Appleseed, the legendary American frontiersman who planted apple trees over large parts of Ohio, Indiana and Illinois from seeds recovered from cider mills. From all accounts he was quite an individual! So, while browsing through a copy of Maida Heatter's Book of Great American Desserts, the recipe for these Johnny Appleseed Squares caught my eye. An apple for the teacher? Works for me.

     These bars were sweet, spicy, chewy and chunky and tasted like fall, if that's possible, and the thinly sliced apples sandwiched between the layers of spicy, chewy, chunky oatmeal made them wonderfully moist. The cake-like squares were delicious all by themselves, but I can just imagine how they'd taste topped with a scoop of vanilla ice cream and gooey caramel drizzled over the top.

     Maida says that she first tasted these bar type cookies at a "gift shop somewhere along the spectacular Skyline Drive in Virginia" and immediately requested the recipe. Skyline Drive, in the Blue Ridge Mountains, has been a fall destination for our family ever since I can remember. The colorful panoramas are breathtaking, and apples are plentiful. Jugs of sweet cider and jars of rich apple butter abound at orchard stands along the route. We haven't made our annual apple pilgrimage yet - we usually time it to coincide with the "peak" leaf color- but cool nights and crisp mornings tell me that I won't have too much longer to wait!


Johnny Appleseed Squares
from Maida Heatter's Book of Great American Desserts
1 cup all purpose flour
1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg or mace
1 1/2 cups quick-cooking rolled oats
2/3 cup dark or light brown sugar, firmly packed (I used dark.)
1 stick unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2 to 3 firm cooking apples (I used 2 large apples.)
1/2 cup toasted pecans, cut or broken into small/medium size pieces (optional)

Directions:

• Preheat oven to 350 F. Line a 9 inch square baking pan with foil, making sure the edges extend over the edges of the pan for easy removal. Butter foil then place the prepared pan in the freezer. (This makes it easier to spread a thin layer of dough in the pan.)
• Sift together flour, baking soda, salt, cinnamon and nutmeg or mace. Stir in the oats and sugar. In a small bowl, stir together the butter, egg, and vanilla and mix into the oat mixture.
• Press half of the dough (1 cup) into the prepared pan. Set aside.
• Place the remaining dough between two 12 inch lengths of wax paper and roll out into a 9-inch square. (It will be very thin.) Slide a flat cookie sheet under the dough and wax paper and transfer it to the freezer for a few minutes.
• Meanwhile, peel, quarter and core the apples and cut each quarter lengthwise into 5 or 6 slices. (Not too thick.) Place the apple slices in rows, each slice slightly overlapping another, to cover the bottom layer of dough. Sprinkle with the nuts.
• Remove the rolled-out square of dough from the freezer, peel off the top piece of paper, turn the dough over the apples. Remove the remaining paper and press down on the edges of the dough. 
• Bake for 25 to 30 minutes. About 10 minutes before the cake is done, if the top has not started to brown, raise the rack to a higher position.
• Cool in the pan.  Lift cake out using the edges of the foil, and cut into squares or bars. (Maida says that chilling the cake makes it easier to cut neatly. She also adds that they freeze well.)

Chicken and Oat Burgers

 I will be the first to admit that I am not a good juggler. Oh, I manage OK when I have a routine and nothing major happens to get it out of kilter. But when I add something new to to my ever-growing list of things to do, I always end up dropping my blog something. So what's new? Hubby and I joined the local YMCA and have been making use of its many opportunities this week. We've both been working out and coming home feeling great, but exhausted. Eventually I'll figure out how to keep everything up in the air.

 I found the recipe for these burgers posted on the bulletin board as I was leaving one evening, and picked up the ingredients on my way home. Quick and easy to put together, we both enjoyed them- and not just because we were both ravenous from working so hard! Instead of being dry like many chicken burgers I've tried, they were juicy and full of flavor. Low fat, heart healthy and delicious, I know I'll make them again. I think the next time I make them though, I'll make half of the recipe into meatballs. They'll be awesome with spaghetti!


Chicken (or Turkey) Oat Burgers
adapted from a Cooking Light recipe

Ingredients
1 1/2 pounds ground chicken (or turkey) breast
1 cup regular (not quick) oats
1 cup finely chopped sweet onion
1 Tablespoon chili powder
1 teaspoon salt
1 (14.5 oz) can no salt added tomatoes, drained and chopped
2 egg whites from large eggs, lightly beaten
*Wheat germ (optional) * I added about 1/2 cup because my chicken mixture wasn't firm enough to make patties. (I think it's because I didn't drain my tomatoes enough.)
Directions:
Combine first seven ingredients. If mixture is not firm enough to form into burgers, add wheat germ. Heat grill pan or electric grill (I used a George Foreman) on medium high heat. Coat surface with cooking spray. Divide mixture into 9 or 10 patties. (If the mixture is too wet to make into firm patties, use an ice cream scoop to scoop a patty sized amount onto the grill pan.) Cook patties 6 minutes on each side, or until done. (I cooked mine about 6 minutes in the George Foreman Grill. The time will really depend on the size of your burgers and the heat setting.)
Serve on a whole wheat bun with your choice of toppings. They were really good with spinach, tomato, avocado, provolone cheese and a thin slice of red onion!

Sweet Barbecue Meat Loaf

 Hubs came home the other night with a pound of extra lean ground beef. Do you think maybe it was his way of hinting that he needed a break from the mainly vegetarian fare I've been dishing up lately? While red meat isn't exactly the first thing I think of as being on a heart healthy diet, hubby's cardiologist actually gave it his blessing. Who knew? I found this recipe for meatloaf  (in the American Heart Association Cookbook) that I spiced up just a bit to incorporate ingredients I had on hand.

 The original recipe makes a meatloaf glazed with barbecue sauce, raspberry spread and crushed red pepper flakes. I substituted my Habañero Gold Jelly for the raspberry spread and pepper flakes, and ended up with a sweet spicy glaze that gave the red pepper and onion studded ground beef just enough zip to make it a treat. It was great hot for dinner, but what I'm looking forward to are the meatloaf sandwiches I can make with the leftovers!

Sweet Barbecue Meat Loaf
adapted from The New American Heart Association Cookbook, 8th edition
1/2 cup barbecue sauce (lowest sodium available)
1/4 cup habanero gold jelly* slightly melted
1 pound extra lean ground beef
1/2 medium red bell pepper, finely chopped
1/2 medium sweet onion, finely chopped
1/3 cup uncooked quick-cooking oatmeal
2 egg whites
*the original recipe calls for 1/4 cup all-fruit raspberry spread plus 1/8 teaspoon crushed red pepper flakes
Directions:

• Preheat oven to 375°F. 
• Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
• In a small bowl, stir together the barbecue sauce and jelly.
• In a medium bowl, combine 1/4 cup barbecue sauce mixture and the remaining ingredients. Shape the mixture into an oval and place on baking sheet.
• Spoon the remaining barbecue sauce mixture on the top and sides of the meat loaf.
• Bake for 50 minutes, or until the meat loaf registers 160°F on an instant-read thermometer. Let the meat loaf stand for 5-10 minutes before serving.

This post has been submitted to the Hearth-n-Soul blog hop at Girlichef.

Nuts About Granola!

 

Do you have a favorite breakfast? Mine is granola. It's actually something I love to eat that is good for me! My favorite way to eat it is with Greek yogurt and fruit, or even with a little soy or almond milk over the top.  Unfortunately, some of my favorite granolas are pricey and sometimes overly sweet. Fortunately I've discovered that granola is really easy to make and I can customize it to suit my whims or to whatever is available in my cupboards.

Breakfast is the most important meal of the day! Studies have shown that eating a healthful breakfast on a regular basis is an effective way to keep your weight in check, and reduce your risk for developing hypertension and type-2 diabetes. Eating oats is also a proven way of reducing bad cholesterol. Do yourself a favor and make a batch of this yummy granola. Use whatever nuts you prefer, and customize it to include your favorite add-ins. It's easy and economical!

Nutty Granola

adapted from Nigella Lawson's recipe, Andy's Fairfield Granola

Ingredients:

5 cups rolled oats (not the quick kind)

3 cups raw nuts (whatever kind you prefer- I used pecans, walnuts and almonds) roughly chopped

Add ins- (up to about 1-2 cups total) Use what you like- I used:

    Coconut (I used dry unsweetened)

    Sesame seeds

    Sunflower seeds (unsalted, without hulls)

    Pumpkin seeds or pepitas (unsalted, without hulls)

    Flax seeds or flax seed meal

    Chia seeds (Who knew they were good for more than pets?)

3/4 cup date sugar (or light brown sugar)

1 Tablespoon Baking Spice Mix (recipe here) or cinnamon

1 tsp. salt

3/4 cup applesauce

1/3 cup agave nectar or brown rice syrup (can substitute honey)

1/4 cup honey

2 Tablespoons Canola or light flavored olive oil

Optional (to be added after granola completely cools)

Raisins, dried apricots, dried cranberries, dried cherries, dried blueberries or other dried fruit to taste.

Directions:

• Preheat oven to 300 degrees F. Set oven racks in the upper and lower thirds of your oven. You'll need both of them.
• In a small bowl, mix together the applesauce, agave nectar, honey and oil. (You can substitute honey for the agave nectar if you don't have any. It's still delicious!) Set aside.
• In a large bowl, combine the oats, nuts, add-ins, sugar, spices and salt.
• Pour the applesauce/honey mixture over the oat/nut mixture and stir together until all of the oat mixture is coated with the applesauce mixture.
• Divide the mixture between two large baking sheets. (jelly roll pans) Spread the mixture evenly.
• Put the pans on the oven racks and bake for about 30-35 minutes. Rotate the pans (top rack to bottom rack, etc.) every 10 minutes or so and stir the granola each time to keep it from clumping together. Stir again when you remove it from the oven. The granola should be golden brown- please don't overbake!
• Cool completely. Mix in dried fruit if desired, and store in an airtight container in the refrigerator.

Vanishing Oatmeal Cookies

     There are two oatmeal cookie factions in my household. There is the "An oatmeal cookie is not an oatmeal cookie without raisins in it" faction, and then there's the "I hate to bite into a perfectly good oatmeal cookie and discover that those dark things aren't chocolate" faction. This being the case, when I made oatmeal cookies this weekend there was only one thing to do...well two actually. I made part of the cookies with raisins, and the rest were studded with peanut M&Ms.

     This recipe for Vanishing Oatmeal Cookies on the Quaker Oats website  is a little bit different than the recipe (by the same name) on the Quaker Oats oatmeal box...it has a little bit less of both butter and sugar, which made it an easy choice since we're trying to cut down on both around here. Regardless of the mix-ins used, both kinds of cookies turned out perfectly chewy inside with a little "crisp" on the edges. Additionally, using the Baking Spice Blend in place of the cinnamon I usually use really gave them a good flavor. No one missed the extra butter and sugar at all!

Vanishing Oatmeal Cookies
recipe from the Quaker Oats website

Ingredients:
1/2 cup plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs from happy hens
1 teaspoon vanilla
1 and 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon or Baking Spice
1/2 teaspoon salt
3 cups Quaker Oats- old fashioned or quick  (uncooked)
1 cup of mix-ins: raisins, chopped nuts, chocolate chips, candy covered chocolate pieces, dried cranberries, cherries or blueberries (optional)
Directions:

• Heat oven to 350 degrees 
• Cream together butter and sugars. 
• Add eggs and vanilla. Mix well.
• Whisk or sift together flour, baking soda, spice and salt. Add to mixture.
• Stir in oatmeal and mix-ins.
• Drop dough by rounded tablespoonfuls onto parchment covered (or ungreased) baking sheets. I also added a few extra raisins (or M&Ms) on top of each dough ball.
• Bake 8-10 minutes or until lightly browned. Cool for a minute on the cookie sheet and then cool completely on wire racks. Yield: 4 dozen.

Bar cookie variation: Press dough into the bottom of an ungreased 9x13 pan. Bake 30-35 minutes, or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Sweet, Tart, and Seriously Good

Cranberries. Sweet, tart and seriously good. I always think of Johnny when I make anything with cranberries...he's the only one of my boys that likes them. (At the tender age of two he even convinced his babysitter to make him a peanut butter and cranberry sauce sandwich.)

I love cranberries too, but I'd much rather have them in cookies! These cookies have the perfect balance of sweet from the white chocolate and tart from the cranberries. Throw in some oatmeal (for those of us who like to delude ourselves into thinking that the sheer presence of oatmeal makes anything healthy) and you have a perfect afternoon pick-me-up. These are great with a cup of tea or a cold glass of milk!

Cranberry Oatmeal White Chocolate Chunk Cookies
Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 eggs from happy hens
1 teaspoon vanilla extract
1 1/2 cups old fashioned rolled oats
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 (6 oz.) package sweetened dried cranberries
2/3 cup white chocolate chips or chunks (or take a walk on the wild side and use semi-sweet)

• Preheat oven to 375 degrees.
• Using an electric mixer, beat butter and sugar together until light and fluffy.
• Add eggs and vanilla: mix well.
• Combine oats, flour, baking soda and salt in a separate bowl.
• Add flour mixture to butter mixture in several additions, mixing well after each addition.
• Stir in cranberries and chips.
• Drop by rounded tablespoonfuls onto parchment covered (or greased) cookie sheets.
• Bake for 8-10 minutes or until golden brown. Makes about 3 dozen.