Oatmeal-Raisin Energy Balls (No-Bake!)

I’ve only been home from college for two weeks, but I’m already in full-on summer mode. The weather was particularly cooperative when I first got home, with sunny days and temperatures in the 70s, and although our island has now succumbed to its more usual May weather (overcast skies and temperatures in the low 60s) I’m still in a summery mood. I’ve started back up with my summer jobs, taken long runs in the (sometimes) sun, bought tons of fresh summer fruit that finally doesn’t cost an arm and a leg, and carried out a considerably admirable attempt at purging my closet of STUFF. Since coming home I’ve been somewhat overwhelmed at the amount of STUFF cluttering up our entire house, and I’m trying to do a bit of summer cleaning. I can never decide which is stronger: the hatred I have of the actual cleaning, or the wonderful freeing feeling of a de-cluttered house. It’s an ongoing dilemma.

One of my favorite parts of summer is more time for cooking and baking, and it’s been so nice to be back in a real kitchen. Ice cream sandwiches, Greek-themed dinners, chickpea curry, lemon-poppy seed bars and energy bites are just a few of the things that have emerged from my kitchen in the past two weeks. Today I’m sharing a recipe for some of the quickest, easiest, and healthiest little treats you can find. These Oatmeal-Raisin Energy Bites are gluten-free (if you use gf oats), dairy-free, low-sugar, and packed full of fiber, protein, and healthy fats. They’re made in one bowl with one spoon, and you don’t even have to turn on your oven! Sounds pretty fool-proof to me.

The other morning I woke up to an email from my mom (yes, we live in the same house and see each other multiple times a day yet she still gets a kick out of emailing me), saying that the little energy balls were so, so delicious and she hopes I’ll make them “again and again.” I just had to chuckle. Especially considering the fact that she was in the next room when I read it. I won’t even pretend to understand her logic, but there’s no doubt about it that these energy bites really do taste amazing! They’re full of flavor, are sweet but not too sweet, and have a wonderful chewy texture from the softened oats. I think the balls are quite reminiscent of oatmeal-peanut butter cookie dough, but they’re so much better for you!

This recipe is also super adaptable. Use whatever nut butter you like in place of the peanut butter, sub in maple syrup or agave nectar for the honey, use cocoa powder or oat flour instead of ground flaxseed, and use your favorite add-ins if you don’t like raisins. Chocolate chips, dried cranberries, or nuts would all be delicious. I promised my mom (via email, just to humor her) that I would be more than happy to make them again and again! I can’t wait to play around with other combos, and these simple balls are the perfect solution to an 8pm snack craving. Hope you enjoy these as much as we do!

No-Bake Oatmeal-Raisin Energy Balls

Yield: about 20-24 balls

1 cup old-fashioned oats

1/2 cup creamy peanut butter

1/2 cup ground flaxseed

3/4 cup unsweetened coconut flakes

1/3 cup honey

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 cup raisins

Directions:

Combine all ingredients in a large bowl and stir well. If the mixture is too dry, add in an extra tablespoon or so of honey. If it’s too wet, add in a bit more oats.

Chill for 30 minutes, then form the dough into tablespoon-sized balls. The energy bites can be stored in an airtight container in the refrigerator for up to 1 week.

(Recipe adapted from Smashed Peas and Carrots)

 

The Ultimate Oatmeal-Raisin Cookies

Back in my early baking days, before Pinterest and food blogs and reasonably fast Internet and a computer that didn’t have a gigantic egg-shaped bulge in the back, I used actual cookbooks. Cookbooks, handwritten recipes scribbled on notecards, and the recipes printed on the back of ingredient bags/boxes were the most common sources of all my recipes. When I had the urge to bake chocolate chip cookies, I simply flipped over the bag of chocolate chips and followed the traditional Tollhouse recipe. The recipe for my favorite soft gingersnaps was found in a homemade, spiral-bound cookbook given to my dad from a past student, and the recipe for my grandma’s famous Crown Jewel Cake (aka Lady Finger Cake) was handed down to me, handwritten of course, from her mother-in-law.

I had it in my head that there was one, maybe two, tried-and-true recipes for whatever I wanted to bake. My little baking world offered fewer choices, fewer variations, and less of an urge to produce the perfect this-or-that. Which was both good and bad, I suppose. Sometimes I think I get a bit carried away with all the spunked-up versions of traditional baked goods that float around the Internet, searching tirelessly for the perfect chocolate chip cookie, the perfect blackberry pie. However, sometimes all that searching, that endless supply of online recipes lying at my beck and call, leads me to a jackpot.

Oatmeal-raisin cookies have been one of my favorite stand-by cookies since the beginning of my baking career. For years I used the recipe for Vanishing Oatmeal Raisin Cookies conveniently located on the underside of a Quaker Oat canister lid. As my baking skills grew, my cookies changed from dry, slightly-burnt lumps or flat, greasy circles to perfectly tasty, chewy, cookies. I had nothing to complain about, so I never used any other recipe. Until now, that is.

Sadly it seems as though oatmeal-raisin cookies are hardly a favorite of the cookie family. So often they get passed up for chocolate chip, peanut butter, white chocolate macadamia, or other more “exciting” cookies. After coming across a recipe on Annie’s Eats for “The ultimate” oatmeal-raisin cookies, I knew I had to try it. This was definitely a recipe that had been tested over and over, especially since it called for weighted ingredients. I’ve simply listed the measured amounts below, since I don’t happen to be the lucky owner of a food scale, but you can view the original recipe from the link at the bottom if you’d prefer to weigh your ingredients.

These really may be The Ultimate Oatmeal-Raisin Cookies. With an entire tablespoon of cinnamon, a vanilla bean (which is worth the splurge!) plus a tablespoon of vanilla extract, rehydrated raisins (just soak ’em in some hot water to get them plump and juicy) and carefully proportioned ingredients, this recipe is above and beyond that of the oat box’s. Sorry, Quaker Oat Man.

Though I’m admittedly a lover of thick & chewy cookies, these fall more into the thin & chewy camp. Just as long as you’re careful not to over-bake them they won’t be crunchy, just crisp around the edges and wonderfully chewy in the center. The flavors of cinnamon and vanilla come through, but not too strongly, and the cookies are just a bit saltier than most cookies–a feature that I happen to love, since a hint of saltiness pairs so well with the nutty oats. While I was still scooping the dough balls my dad sniffed the air and asked what I was baking–they’re that aromatic! When they actually were baking, my house smelled heavenly. Like cinnamon-raisin-vanilla-buttery goodness.

Bring oatmeal-raisin cookies out of the sidelines by baking these ULTIMATE oatmeal-raisin cookies! I still love my trusty old Quaker Oats recipe, but I have to admit that after trying these beauties it will be hard to go back.

The Ultimate Oatmeal Raisin Cookies

Makes about 2 dozen large cookies

1 cup + 1 teaspoon all-purpose flour

1 tablespoon ground cinnamon

1 & 1/2 teaspoons baking soda

1 teaspoon salt

11 tablespoons unsalted butter, at room temperature

3/4 cup brown sugar, lightly packed

5 & 1/2 tablespoons granulated sugar

1 vanilla bean pod

1 tablespoon vanilla extract

1/4 cup eggs, lightly beaten (about 2 medium eggs)

2 cups old-fashioned oats

1 cup dark raisins (or a mixture of dark and golden raisins)

Directions:

Place the raisins into a bowl and cover with hot water. Let them soak for 20-30 minutes so that they can rehydrate and plump up. Then drain the raisins and spread them onto a clean hand towel, blotting gently to soak up any extra water.

In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

In a larger bowl, using an electric mixer, beat the butter until smooth and creamy. Add in the sugars and beat for 3-4 minutes or until light and fluffy. Split the vanilla bean pod down the middle and, using a butter knife or a spoon, scrape the seeds into the bowl. Add in the vanilla extract and eggs; mix until smooth.

Add the flour mixture in two additions, mixing just until incorporated. Stir in the oats and raisins. Cover the dough and refrigerate for at least 30 minutes.

When ready to bake, allow the dough to sit at room temperature for 10-15 minutes while you preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silicon liners. Scoop the cookie dough into balls about 3-tablespoons large and drop onto prepared cookie sheets 2-3 inches apart. Bake for 17-18 minutes, rotating sheets halfway through, or until edges are set but tops are still puffy. Let the cookies cool for 5 minutes on the sheets before transferring to a cooling rack.

(Recipe adapted from Annie’s Eats)

Banana Oat Flour Muffins (Gluten-free!)

 

Being a creature of habit, I eat almost the same breakfast every single day: oatmeal. I love it for being quick, easy, healthy, wholesome, delicious, inexpensive, and incredibly versatile when it comes to add-ins. That’s a whole lot of plus factors for one single food! Even though I almost always eat oatmeal in the mornings, I like to mix things up when it comes to toppings. Some days I go for chopped apple, cinnamon, and a drizzle of maple syrup, while other days I’m in the mood for classic blueberries & honey, the combo that I always went for when I was little. I love adding raisins, chunks of pear, sliced strawberries, really any type of fruit! My favorite combo, however, is diced banana, cinnamon, and nutmeg. The hot oatmeal warms the banana and you end up with a bowl of hot, sweet, warmly spiced deliciousness. I know, I know, I’m weird. What can I say, I like my oatmeal! 🙂

On the busiest of busy mornings, even oatmeal can be too time-consuming. That’s where this wonderful little recipe comes in! These Banana Oat Flour Muffins are basically a grab-and-go version of oatmeal: chock full of hearty oats and oat flour, a splash of milk, and some add-ins/flavorings of your choice. That’s it!! I made these without any sugar at all (not counting the banana and raisins) and they were still plenty sweet in my mind. Especially if you’re enjoying these for breakfast, the extra sweetness really doesn’t seem necessary. As far as the other ingredients go, just use your favorite oatmeal additions! I of course went for my favorite banana/cinnamon/nutmeg combo, along with a little almond flavoring, but the possibilities are endless: try using unsweetened applesauce in place of the banana, vanilla extract instead of the almond, any type of dried fruit instead of the raisins, or a little peanut butter. You could add a couple tablespoons of cocoa powder for an extra-delicious chocolate version, too! Maybe I’ll experiment with a cocoa/peanut butter/banana edition the next time I make these….and there will definitely be a next time!

Oatmeal-lovers and muffin-lovers alike are bound to LOVE these babies! The muffins also freeze very well, so you can make a big batch and simply grab one out of the freezer in the morning, nuke it in the microwave for a few seconds, and enjoy a quick, healthy, yummy breakfast on-the-go. What more can you ask for?

 

 

 

 

 

 

 

 

Banana Oat Flour Muffins

2 cups oat flour

1/2 cup old-fashioned oats

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of ground nutmeg

1 large ripe banana, mashed

1 cup milk (I used vanilla almond milk)

1/2 tsp almond extract or vanilla extract (optional)

1/4 cup brown sugar*

1/2 cup raisins

Topping:

1 Tbs brown sugar, packed

1/2 tsp ground cinnamon

Directions:

Preheat oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper muffin cups. Set aside.

Whisk together the oat flour, oats, baking powder, cinnamon and nutmeg in a large bowl. In a smaller bowl, mix together the mashed banana, milk, almond extract, and brown sugar until well-combined. Pour the wet ingredients into the oat mixture and stir until just combined. Fold in the raisins. The batter will be thick.

Scoop the batter into prepared muffin tins. In a small bowl, mix together the 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon. Sprinkle over the muffins.  Bake for 12-15 minutes or until an inserted toothpick comes out clean and muffin tops bounce back when lightly pressed. Let cool for 5 minutes, then transfer muffins onto a cooling rack. Serve.

Leftovers can be frozen or stored in an airtight container at room temperature.

*You can make these muffins sugar-free by simply leaving out the brown sugar. I made these with no sugar at all except that from the banana, vanilla almond milk, and raisins, and they turned out delicious. However, if you aren’t used to eating less-sweet muffins, I would recommend including the brown sugar.

(Recipe adapted from Happy Herbivore)

Deep-Dish Apple Pie with Cheddar Crust

For Christmas, my dad received a homemade coupon in his stocking good for one pie of your choice. It didn’t take any guessing to know that it was from me! Being the pie-lover that he is, he put a lot of thought into his choice. Originally my dad asked if I would make him a blackberry pie with the wild blackberries we had stashed in the freezer, leftover from late summer pickings, but unfortunately there weren’t quite enough. And it’s not like store-bought frozen blackberries would do, since after tasting a pie made with wild ones there is no. going. back. Back to the drawing board it was. One of my Christmas presents was a copy of the 75th edition The Joy of Cooking, and upon leafing through it I spied a recipe for Deep-Dish Apple Pie with Cheddar Crust.

The savory-sweet combination was intriguing, especially since I LOVE the combo of cheddar cheese on apple slices. I’d never made a deep-dish pie before, which is essentially a pie without the bottom crust. I was a little worried that it would be too runny, more cobbler-esque, but it ended up slicing beautifully. When I suggested this pie to my dad he immediately consented, which is no surprise considering the fact that apple pie and extra-sharp cheddar cheese are two of his favorite things. After a quick trip to the store I was ready to go.

I baked the pie on a Saturday afternoon, then went off to babysit that evening. When I got home later that night I found the pie, half-eaten, with this sticky-note attached:

(FYI, Sam is my brother and Victor is his good friend)

I think that pretty much says it all! This pie is perfect for apple-lovers, cheddar-lovers, and pie-lovers alike. I know for a fact that this won’t be the last time an Apple Pie with Cheddar Crust appears at our house!

Deep-Dish Apple Pie with Cheddar Crust

Crust:

1 1/4 cups all-purpose flour

1/2 tsp salt

1 stick cold butter, cut into chunks

2 Tbs chilled vegetable shortening

3/4 cup shredded sharp cheddar cheese

3 Tbs ice water

Filling:

2 lbs apples (about 4 medium-large) peeled, cored, and cut into 1/4″ slices

6 Tbs butter

1 cup dark raisins (optional)

1/2 cup chopped pecans

1/2 cup granulated sugar

1/4 cup apple cider

Zest and juice from 1 large lemon

1/2 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp salt

Directions:

For the crust, whisk together the flour and salt. Using a pastry blender or two knives, cut half the butter into the flour until the mixture resembles cornmeal. Add in the cheddar cheese and the rest of the butter and shortening and cut in until it is pea-sized. Sprinkle in the water, one tablespoon at a time, tossing with a fork until the dough sticks together. If necessary, add in an additional 1 tsp to 1 Tbs water.

Turn the dough out onto a lightly floured sheet of waxed paper, plastic wrap, or a silicon mat. Lightly flour the top of the dough, place another sheet on top and roll into a 10-inch round. Slide the dough onto a cookie sheet and refrigerate for at least 30 minutes.

For the pie, preheat oven to 375 degrees F.  In a wide skillet, heat the 6 Tbs butter over medium-high heat until sizzling and fragrant. Add the apple slices and cook until tender, 5-7 minutes. Then stir in the raisins, pecans, sugar, apple cider, lemon zest, lemon juice, nutmeg, cinnamon, cloves, and salt. Bring to a boil and cook, stirring occasionally, until the juices thicken to the consistency of maple syrup.

Pour the mixture into a 9- or 10-inch pie pan (a shallower pan works best in this recipe so the crust:filling ratio is more even). Peel the top sheet of waxed paper off the pie dough, then place the dough onto the filling and peel off the bottom sheet. Let the dough soften for a minute or two, then tuck the edges inside the rim of the pan. Cut 4 steam vents into the top crust.

Place the pie on a baking sheet in the center rack of the oven and bake for 30-40 minutes, or until crust is golden and filling is bubbly. Serve warm.

(Recipe from 75th Anniversary Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker)

Grandmother’s Famous Cranberry Bread

I first read the book Cranberry Thanksgiving when I was about 5 years old.  Being an aspiring little baker and a cranberry lover at an early age, it quickly became one of my favorite books.  For those of you who don’t know the story, the Cranberry series is set on a cranberry bog in New England and features a little girl, Maggie, who lives with her old-fashioned grandmother, named Grandmother (oddly enough).  Mr. Whiskers, Maggie’s good friend and an ex-sea captain, lives close by near the beach and is always being scolded by Grandmother for his disheveled appearance and unrefined manners although he’s actually very warm-hearted.  The books are short, sweet, and funny, with a story for every occasion.  Cranberry Christmas, Cranberry Birthday, and Cranberry Easter are some favorites of mine.  In all honesty though, Cranberry Thanksgiving remains my very favorite.

In the book, Grandmother has a top-secret recipe for cranberry bread that she keeps hidden behind a brick in the fireplace.  As a little girl I was enthralled with the idea of having a special recipe that no one could know about, and you can imagine my delight when I discovered the secret recipe for Grandmother’s Famous Cranberry Bread featured on the last page of the book!  To my five-year-old mind it was like uncovering the lost city of Atlantis.

Almost every November since then, I’ve pulled out our worn copy of Cranberry Thanksgiving and flipped to the flour-stained recipe at the back.  My mom and I, and sometimes my brother and dad, would set ourselves up with knives and cutting boards and chop up cupfuls of cranberries to bake into a loaf or two of the famous cranberry bread.  I can remember the year I was finally allowed to use a sharp knife, the year I baked the bread all by myself from start to finish, and the year I baked it in a new kitchen after moving to Washington.  I’ve made it with the suggested mixture of cranberries and golden raisins, with cranberries and regular raisins, with cranberries and nuts, and my personal favorite, with all 3 cups of nothing but cranberries.  It still tastes the same every year, and fills the kitchen with the familiar smell of sweet-tart cranberries and freshly grated orange zest.  There’s nothing like a warm piece of cranberry bread with a cup of tea in the morning, and it would also be a perfect addition to your Thanksgiving dessert table!  Here comes the recipe…you should feel very honored because after all, it’s not top-secret for nothing. 🙂

Grandmother’s Famous Cranberry Bread

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 cup butter, cut into small pieces

1 large egg, beaten

1 tsp grated orange zest

3/4 cup freshly squeezed orange juice (from about 3 large oranges)

1 1/2 cups fresh cranberries, chopped

1 1/2 cups golden raisins (optional)

Directions:

Preheat oven to 350 degrees F.  Grease or spray a 9x5x3″ loaf pan.  Set aside.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.  Cut in the butter until crumbly using a pastry blender, two knives, or your hands.  Add in the egg, orange zest, and orange juice, mixing until just combined.  Fold in the cranberries and raisins.

Spread the batter into the prepared loaf pan.  Bake for 60-70 minutes or until an inserted toothpick comes out clean.  Cool for 15 minutes in the pan, then remove to a wire rack to cool completely.  Slice and serve.

(Recipe adapted from the book Cranberry Thanksgiving by Wende and Harry Devlin)

Pumpkin Oatmeal Cookies (with Cinnamon Chips and Raisins)

Surprise, surprise, another pumpkin recipe!  Can you tell I’m obsessed?  I’ve been putting pumpkin into EVERYTHING recently, from cookies to muffins to corn bread!  The pumpkin cornbread was actually a spur-of-the-moment kind of deal…my favorite cornbread recipe uses applesauce, and since my kitchen happened to be inflicted with an absence of applesauce, I turned to my best fall baking friend in a time of need.  Pumpkin!  And, being the completely amazing BFF it is, pumpkin totally came through for me.  The resulting cornbread was moist, sweet, and slightly crumbly.  It was also orange.  My family commented that this was the best cornbread I’d ever made….score!

However, this post is not about cornbread.  No, no, no.  It’s about cookies!  Cookies made with a winning combination of cinnamon chips, oats, raisins, and of course, pumpkin.  I’m sad to say that a cookie or two’s worth of dough didn’t quite make it to the oven…this dough is seriously addicting.  Or maybe it’s just me.

Whether you enjoy these cookies warm out of the oven, at room temperature, frozen (my brother’s favorite), or straight out of the mixing bowl, you’re in for a treat!  Fall flavors at their finest 🙂

Pumpkin Oatmeal Cookies with Cinnamon Chips & Raisins

2 cups all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1/8 tsp ground allspice

1/8 tsp ground cloves

1/2 tsp salt

1 cup unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

1 1/2 cups quick-cooking oats

1 cup cinnamon chips (or chocolate chips)

1 cup raisins (or dried cranberries)

Directions:

Preheat oven to 350 degrees F.  Combine flour, baking soda, spices, and salt in a medium-sized bowl.  Set aside.

In a large bowl, beat together the butter and sugars until light and fluffy.  Add in the pumpkin, egg, and vanilla and beat until well-combined.  Gradually stir in the flour mixture.

Add in the oats, cinnamon chips, and raisins.  Stir until combined.  Drop cookies by rounded tablespoons onto  lined or lightly greased cookie sheets.  Bake for 12-14 minutes, or until edges are slightly browned.  Let cookies cool on the sheets for 3 minutes before removing to a cooling rack.  Makes about 4 dozen cookies.

(Recipe adapted from Two Peas and Their Pod)