Almond & Oat Cookies

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I don’t bake cookies as often as I should. I have a long list of cookie recipes that I want to try but have not gotten round to yet. These cookies are on the top of that list. These cookies should, in fact, top every cookie list out there. They’re crisp on the outside and chewy in the middle. They are thin and light. They are rich and buttery. They have almonds and oatmeal (my favorite cookie ingredient).

You see what I’m talking about!

 

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Heads up – this cookie uses up a lot of butter and sugar – that’s where the ‘rich and buttery’ trait comes from. But let me tell you, this cookie is worth every single calorie. I have had half a dozen of these over the weekend and I have no guilt! None.

So quick and easy to make. Just whip butter and sugars, add egg and vanilla and then add the all purpose and oat flour mixture.

 

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Stir chopped almonds through the dough and you’re ready to scoop!

 

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They go oh so well with coffee! I am definitely making these again. With Amaretto. For sure.

 

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Yield – 32 cookies

Ingredients

  • Salted butter – 3/4 cup*
  • Light brown sugar – 1/2 cup
  • Granulated sugar – 1/3 cup
  • Large egg – 1
  • Vanilla extract – 1 tsp
  • All purpose flour – 1/2 cup plus 2 tbsp
  • Oat flour – 1/2 cup (directions given below)
  • Finely chopped almonds – 1/2 cup

*You can use unsalted butter too. Just add 1/8 tsp of salt to your dry ingredients

Method

  • Make sure all your ingredients are at room temperature. Preheat oven to 350 F or 177 degree Celsius
  • Pulse half a cup of rolled oats or old fashioned oats in a food processor till you end up with a fine powder. This is oat flour
  • In a medium sized bowl combine all purpose flour and oat flour and whisk to combine
  • In a larger bowl whip butter and sugars together with a mixer till it turns light and fluffy. This takes 5 to 7 minutes
  • Add the egg and vanilla extract and whip again for a minute till they are thoroughly combined
  • Next add the dry ingredients to the wet in three batches, whipping briefly each time to combine
  • Add the finely chopped almonds and stir them through the cookie dough with a spatula
  • Line a cookie sheet with parchment paper or a silicone mat. Using a 1 tablespoon measure as a scoop, drop cookie dough onto the sheet with a gap of at least 3 inches between each scoop. Gently flatten each scoop of dough just a little. These cookies spread a lot!
  • Bake in a preheated oven for 8 to 10 minutes till the edges turn golden brown
  • Allow the cookies to cool on the cookie sheet for at least 5 minutes. Then transfer to a wire rack to cool completely. Do not attempt to move the cookies while they are still warm. They may break. They harden only when cooled
  • Store in an airtight container. If you find that the cookies soften after a couple of days put them back in a 350 F oven for 2 to 3 minutes and they will crisp up again
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Recipe adapted from Chocolate, Chocolate and More
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Baked Churros

That’s right! Baked, not fried.

I’ve been wanting to make a baked version of these insanely addictive treats for quite some time now. My mom absolutely loves them and I so wanted to bake her a batch while she was here, visiting us. But every time we went out to eat she would skip the entree and order a plate of churros for herself. I did not want to double up on those calories so I kept delegating this recipe to the bottom of my baking to-do list.

Then I found the perfect motivation. I made a batch of Smitten Kitchen’s Hot Fudge Sauce. This stuff is indeed the bomb. I want to put it over everything! And what goes better with chocolate sauce than churros?

I mean, just check this out!

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It’s easy to make – half an hour from beginning to end – and it’s something you can easily whip up for company. Best part is, no special equipment needed. Just a saucepan, spatula and some elbow grease!

Let’s get started

Yield – 24 Churros each 4 inches long

Ingredients

  • All purpose flour – 1 and 1/3 cup
  • Large eggs – 3 (at room temperature)
  • Unsalted butter – 1/2 cup (If using salted butter leave out salt from the dry ingredients)
  • Light brown sugar – 1 tbsp
  • Granulated sugar – 2 tbsp
  • Salt – 1/4 tsp
  • Water – 1 cup
  • Vanilla extract -1 tsp
  • Granulated sugar with 1 tsp of nutmeg or cinnamon for dusting finished churros – 1/3 cup

Method

  • Preheat oven to 400 F or 205 degree Celsius
  • Add butter, granulated sugar, light brown sugar, salt (if using) and water to a medium sized saucepan and place it on medium heat. Stir occasionally till the sugars and butter melt completely
  • Let the liquid come to a boil and then take it off the heat
  • Add in the vanilla extract and flour to the hot liquid and stir vigorously till a smooth dough is formed and it begins to gather around the spatula
  • Make a well in the center of the dough and and the first egg. Stir vigorously again till the egg is completely incorporated. It takes a couple of minutes. You will see the dough getting smoother and shinier after the egg is mixed in
  • Mix the other two eggs one at a time stirring thoroughly after each addition. Here’s a visual guide. The image on the right was taken after the three eggs were added

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  • Fill the dough into a piping bag fitted with a wide open star tip and pipe the dough in straight lines on a parchment lined sheet tray. I piped them about 3.5 to 4 inches long

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  • Spray or lightly brush the piped dough with oil. Bake in a preheated oven for 20 to 25 minutes
  • When done the churros will be crisp and golden brown on the outside and will slide around easily on the tray
  • Transfer to a wire rack to cool for 5 minutes
  • Take granulated sugar and nutmeg (or cinnamon) in a wide bowl and mix. Toss warm churros in the sugar till they are lightly coated. Serve!

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Notes – These churros are best eaten fresh, right out of the oven. You can dip them in any sauce of your choice – melted chocolate, salted caramel, fudge – all work great! If you want to make these churros in advance, cool them and store in an airtight container. Just before serving, warm them in a preheated oven at 350 F or 180 degree Celsius for 5 minutes and then toss them in the sugar – nutmeg mixture 

Recipe adapted from Cookie Dough and Oven Mitt

Single Serve Apple Crisp

This one is for you and only you. No sharing necessary. In fact it is best eaten in solitude, at the end of a long day, when you want to reward yourself for being the awesome superhero that you are.


Wait till the kids are sound asleep.  Tackle all your chores for the night. You really want this to be the absolute last thing you do before you hit the bed. Then spend just 20 minutes putting this together. It’s totally worth it. I have made it a gazillion times already and it never gets old!

As easy as 1-2-3. Tossed chopped apple in a butter sugar mixture.


Make the crumb topping.


Top apples and bake!


Soft, gooey apples in a sweet caramel sauce topped off with a buttery crumble. Add a scoop of vanilla ice cream and you’re in dessert heaven. It’s a magical combination of comfort food and guilty pleasure.


If you must share, this recipe can be easily doubled.

Ingredients

  • Apple chopped into small pieces – 1/4 cup
  • Salted butter – 1/2 tbsp
  • All purpose flour – 1 tsp
  • Milk – 2 tsp
  • Vanilla extract – 1/2 tsp
  • Light brown sugar – 1 tbsp

For the crumb topping

  • All purpose flour – 2 tsp
  • Oats – 1 tbsp
  • Light brown sugar – 1 tbsp
  • Baking powder – a pinch (approx 1/8 tsp)
  • Cold salted butter – 1/2 tbsp

Method

  • Preheat the oven to 375 F or 190 degree C
  • First the topping – Mix all the dry topping ingredients in a small bowl and add the butter. Using a fork or your fingers gently mix the butter into the dry ingredients. It should all be evenly combined but you should still be able to see bits of butter. Refrigerate this mixture while you get the apples ready. This will make sure the butter in the crumble mix doesn’t melt
  • Chop apple into bite sized pieces and set aside. I like to peel the apple first
  • Melt butter in the microwave in a small ramekin or oven safe cup. This is what I have and I love them!
  • Add all purpose flour, milk, vanilla and sugar and mix until smooth. This turns into a delicious caramel sauce
  • Add the apples to this mixture and toss to combine
  • Top with the crumble mixture
  • Bake in a preheated oven for 15 minutes
  • The apple crisp is done when the crumble topping is nice and golden and you can see the sauce gently bubbling near the surface
  • Allow it to cool for about 5 minutes. Top with ice-cream and dig in!