So…. my poor yet amazing boyfriend has been in the hospital for a week and let me tell you, hospital “food” is not only depressing it is disgusting! After sitting in the ER on a very hard wooden chair for 13 hours, then sleeping on a very hard chair next to his bed in his hospital room, then sleeping on the hard cement floor in the waiting room…. I was hoping for at least a hot cup of joe. Of course, after a week of hell, it would be crazy to have even that. I ended up with a slightly warm cup of sludge and a questionable pastry. It was enough to make me cry. Well, cry more that is.
I stayed by my man, like any good woman would do, but I was suffering too! We finally came home the other day, and I was hungry, sad, happy and worried all at the same time! So… I just wanted to make myself some comfort food. What says comfort like oatmeal in cookie form? I love oatmeal raisin cookies and I love honey. The simple idea of baking them lifted my spirits and gave me the energy to take care of my still very sick boyfriend. It was just what the doctor ordered!
So, here is what you will need…
1/2 C. Butter, softened
1/4 C. Granulated Sugar
1/2 C. Light Brown Sugar, packed
1 tsp. Vietnamese Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Ginger
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 1/2 tsp. Vanilla Extract
I large Egg
3 Tbsp. Honey
3/4 C. All purpose Flour
1 1/2 C. Old Fashion Oats
1 1/2 C. Raisins
Here was my process…
In your mixer, cream together butter, granulated sugar and brown sugar until mixture is smooth.
Add spices, salt, baking soda and vanilla. Mix on a low speed until combined.
Beat in Egg and Honey.
Add flour and mix until combined.
Add oats and raisins and mix until your dough forms. About 2 minutes.
Cover tightly and chill for at least 2 hours.
Once the dough has chilled, pre-heat oven to 375 degrees F and line baking sheet with parchment. Drop cookies onto prepared baking sheet. Cookies will spread out, so make sure to leave 2 inches between cookies.
Bake for 10 minutes, let cool on baking sheet for 5 minutes then transfer to cooling rack.
Enjoy these super chewy cookies at breakfast, or lunch or really whenever you feel a little bit down. I’m telling you, after a week in the hospital watching the person you love suffer, these cookies will be like a giant hug for your soul.
This is my own take on the Pumpkin Muffin. I am not a fan of pumpkin pie because of its texture, but I love the flavor. This is a muffin that tastes like a spiced pumpkin pie, and the glaze adds a cupcake feel that is just plain fun! The glaze is optional of course, but my muffins are less sweet than usual so the glaze adds the perfect amount of sweetness.You can heat them up and enjoy with vanilla frozen yogurt for dessert, with a cup of coffee for breakfast, or just in the mid afternoon for a nice snack. No matter when and where they are always delicious.
Here was my process…
I like to roast my own sugar pumpkin to bake with. But a can of pumpkin can be so much easier! If you are roasting the pumpkin set the oven to 350 degrees. Split the pumpkin and scoop the “guts” out. (Roasting the seeds to put on the muffins is always great). Place split, seeded pumpkin cut side down on baking sheet, cover with foil and cook for 90 minutes.Remove pulp of pumpkin and then puree in a blender. You will need about 2 cups of pumpkin puree. If you are using a can, you will need one 15 ounce can of pumpkin puree.
Next I mixed the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and allspice and a pinch of salt. In a separate bowl I blended the pumpkin puree, eggs and veggie oil until well blended. Then mix the puree in with the dry mixture until a smooth batter forms.
Once mixed spoon into prepared muffin pans. I personally love to use parchment paper liners. They look great and it is more interesting than the regular cupcake liners.
Bake at 350 degrees for 18 minutes.
While they are in the oven you can start on your glaze. Its simple. Just take 1 cup of powdered sugar, 1 tablespoon vanilla extract and 1 teaspoon of cinnamon. Mix it until it is smooth and just like that, you have your glaze.
Once the muffins have mostly cooled, drizzle glaze over muffins. You don’t need much, and there is no right way to glaze these awesome little bites of heaven.
So, you will need…
1 small sugar pumpkin or 1 15 oz can of pumpkin puree
3 cups flour (I use half all-purpose and half whole wheat)