When in Doubt…Leave it at 350

baking, cooking, and other adventures

Peanut Butter Oatmeal Cookies. October 4, 2012

Filed under: Baking,Cookies,Vegan — pastrybrush @ 1:22 pm
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Anytime that I want to make a really good cookie, I always turn to Vegan Cookies Invade Your Cookie Jar. My usual go to recipe is the Whole Wheat Chocolate Chip Cookies because they are quick, easy, soft, cakey, and my husband LOVES them.

This day I was craving peanut butter and oatmeal. I wanted to add another add-in and I voted for chocolate chips, but I was vetoed by my husband because he prefers raisins in any type of oatmeal cookie. These cookies turned out great, but the raisins made them a little hard to roll into balls. I definitely preferred them without raisin. I ended up bringing these to work and leaving them in the back room. Everyone that tried them loved them, and they had no idea that they were Vegan. YAY, for fooling my co-workers.



Tuesdays With Dorie: Peach Upside-Down Chiffon Cake September 4, 2012


This weeks Tuesdays With Dorie is being hosted by Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery. The recipe for this week is Nectarine Upside-Down Chiffon Cake, which is located on pages 241-243 in Baking With Julia. I actually had peaches on hand,so I decided to go with peaches instead of nectarines.

The are actually a few steps to this recipe: melting butter in a pan/adding brown sugar/placing the fruit, making/baking the crumb filling, and then making the cake batter and layering it with the crumb filling, and finally baking. I was actually really glad that I read the recipe through before tackling it because I would have completely messed up the recipe. I didn’t have any almonds on hand so I decided to use hazelnuts instead, which turned out great.

The cake baked up nicely except the center of the cake did this weird sinking thing, but it wasn’t too noticable when it was turned out of the pan. The cake turned out great. I loved the flavor, but the use of the peaches might have been a bad idea. Flavorwise it was perfect, but the peaches gave off A LOT of juice. It was almost like the cake had its own peach sauce poured over the top, so the top/bottom was very moist.

I would definately make this recipe again, but I would use the correct ingredients and see of that correctedany of the sinking/moist problems that I had.


Tuesdays With Dorie: Maple Cornmeal Biscuits and Blueberry Oatmeal Scones May 24, 2011

Filed under: Baking,Scones,Tuesdays With Dorie — pastrybrush @ 11:25 pm
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I actually baked both of these ahead of time.  But with the whole pregnancy thing, trying to get the house in order and work, I just never got around to posting.

So here we go, last weeks Tuesdays With Dorie was chosen by Lindsay from A Little Something… Sweet.  She picked Dorie’s Maple Cornmeal Biscuits which are located on page 24 in Baking: From My Home to Yours.  At first I wasn’t going to make these because I had just used up the rest of my maple syrup for last months Daring Bakers’ Challenge: Maple Mousse.  Then I came across Jessica of My Baking Hearts entry, and she used Golden Syrup instead of maple syrup.  I thought that was a great idea and I just happened to have some Golden Syrup in my pantry.  Thank you Jessica for the idea 🙂

For the recipe I made the following changes:

1) Substituted Golden Syrup for Maple Syrup

2) Substituted the all-purpose flour for White Whole Wheat Flour

3) Used buttermilk instead of whole milk

This biscuits actually turned out really well, and they reminded me of a milder version of cornbread 🙂

This weeks Tuesdays with Dorie was chosen by Patricia from Life With a Whisk.  She picked Dorie’s Oatmeal Nutmeg Scones which is located on page 30 in Baking: From My Home to Yours.  I have actually made this recipe before as a  Peach Oatmeal Scone, and again I wanted to mix it up so I made a Blueberry Oatmeal Scone.

I made the following changes to the recipe:

1) Substituted White Whole Wheat Flour for the All-purpose Flour (I guess you can say I am trying to be healthier)

2) Substituted Non-fat Milk for the buttermilk (I ended up running out)

3) Omitted the nutmeg and baking soda

4) Added 1/4 cup dried blueberries and 1/4 cup frozen blueberries

5) Added sugar on top of the scones to make them look pretty

The scones turned out great.  You really couldn’t tell that I used white whole wheat flour, and the dried and frozen blueberries gave the scones a great blueberry flavor without making it taste artificial.  The recipe was very easy to put together.  Especially since I decided to use a scoop to shape the scones instead of forming them into triangles.


Tuesdays With Dorie: Chocolate Oatmeal Almost-Candy Bars January 19, 2010

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 12:06 pm
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This weeks Tuesdays With Dorie was chosen by Lillian of Confectiona’s Realm.  She chose Dorie’s Chocolate Oatmeal Almost-Candy Bars which is located on pages 114-115 in Baking: From My Home to Yours. Once I saw the ingredients in this bar, I knew that I would love them.

But we had a problem.

I just started the zone diet and knew that these could not be kept in the house for any period of time because I would munch on them.  The plan, make half a recipe and use a 8x8x3 pan, then give all of them away.  The plan worked.  I did however eat one just so that I knew what it tasted like 🙂  It was yummy, and I was in heaven.  I took them over to my in-laws and they loved them, and then Mike took them to work.  I would definitely make them again, but be care because they are addicting.


Tuesdays With Dorie: Chunky Peanut Butter and Oatmeal Chocolate Chipsters September 2, 2008

This weeks Tuesday with Dorie was chosen by Stefany of Proceed with Caution she chose the Chunky Peanut Butter and Oatmeal Chocolate Chipsters located on page 73 of Baking: From My Home To Yours by Dorie Greenspan.

When I was mixing this dough together I just wanted to jump right in. The smell of the peanut butter just made me so hungry. I ended up using creamy peanut butter because it was at room temperature. Don’t ask but I have this thing that I put my peanut butter in the refrigerator. My mom tells me that I get it from my father because he always did that and she would keep hers in the pantry. I guess I take after my dad in a lot of ways. But I think another reason why I do it is because of all those food course that I took in college. I don’t want anything weird growing in it, so just in case I put it in the refrigerator. Also, I usually only use crunchy peanut butter because I LOVE it. I think it stems from when I had braces as a kid and that was one of the things that you couldn’t have. I had to live without for 2 years and I am not going to do that anymore 🙂 . (more…)