Posts Tagged ‘oatmeal’

Cherry Crisp

Posted: 8th July 2013 by doomthings in Dessert, The Foodening
Tags: , , , , ,

I thought this was what people call a cobbler.  So did my husband.  It’s a good thing we were on the same page, or this could have turned out very differently.  For those of you in the same boat as us, a cobbler is basically a pie with the pie crust or biscuit dough on top of the filling.  A crisp is the pie filling covered in an oatmeal/granola mixture.  Both are good, but this is the latter.

I have a small 7-inch skillet that I’d never used and after deciding that a crisp sounded delicious, we decided to make it in this smaller skillet instead of our large skillet (10- or 12-inches).  It was a perfect “for two” serving.  Note that you can bake this on the grill if you place the coals around the edge of the grill to create that oven-like baking atmosphere.

Cherry Crisp | doomthings

Ingredients (adapted from Better Homes and Gardens):


  • 1 cup cherries, pitted
  • 1 1/2 tbsp sugar
  • 3 tbsp flour
  • 1/4 tsp vanilla extract
  • 1 tbsp Chambord (optional)
  • squirt of lime (or lemon) juice


  • 2 tbsp oats
  • 2 tbsp brown sugar
  • 1 tbsp flour
  • 1 tbsp butter, softened


  1. In a medium bowl, combine the filling ingredients and toss well.
  2. In a separate bowl, combine the dry topping ingredients.
  3. Cut butter into topping mixture and mix well.
  4. Spread the filling in the bottom of the skillet.
  5. Sprinkle the topping over the filling.
  6. Bake at 350 degrees F for 15 to 20 minutes.

I’ve made these before, but using a different recipe, one I found on the world wide interwebs.  They turned out a little crunchy (my fault, I cooked them exactly to time, but my oven cooks hot, so I should always check about 2 minutes before the recommended time).  This time, I looked to my trusty Better Homes and Gardens cook book.  You know, the three-ring binder version.  In doomthings fashion, I changed at least one thing in the recipe to try something new (instead of going classic).

Craisin Chocolate Chip Cookies Part Deux | doomthings

Ingredients (adapted from Better Homes and Gardens):

  • 3/4 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/4 cup honey
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups bread flour
  • 2 cups quick oats
  • large handful of craisins
  • large handful of chocolate chips


  1. In a large bowl, beat butter for about 30 seconds until nicely whipped.
  2. Add dark brown sugar, baking powder, baking soda, cinnamon, cloves, and honey.  Beat until combined.
  3. Beat in eggs and vanilla until combined.
  4. Gradually add flour.
  5. Stir in oats.  Stir in craisins.  Stir in chocolate chips.
  6. Drop by teaspoons onto parchment-lined baking sheet.
  7. Bake at 375 degrees F for 8 – 10 minutes or until edges are golden.

Because I was taking these to a Memorial Day BBQ gathering, I decided to make them bite sized, so they were quite small. One thing I did notice, is that they did not spread like I expected.  I think this is because of the oats.  They ended up smaller than I expected, which was bad because I kept popping them like candy; good, because everyone could have a bunch.  The cinnamon and cloves were optional, and actually make them taste more like fall treats than ones for summer.  I would probably leave out those spices next time for a more summery flavor.  The honey was actually a substitute for granulated sugar, which gave it a very nice “golden” flavor, if one can describe a flavor as golden.  Mmmm.  I have some leftover from the party upstairs.  I know what I’m having for lunch…

This is delicious.  I really have no other words about this than DELICIOUS!  Eat this now.  Here are a few other words:  this is a single serving thingy.  If you have a half-hour to kill and want something besides cereal, try this out.  You won’t be disappointed!

Ingredients (adapted from

  • 1/2 cup quick oats
  • 1 tbsp dark brown sugar
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • dash nutmeg
  • 1/4 tsp vanilla extract
  • 3 tbsp unsweetened applesauce
  • 1/4 cup milk
  • handful of chocolate chips


  1. Combine oats, sugar, cinnamon, nutmeg, and salt in a small bowl.
  2. Add applesauce, milk, vanilla and stir until combined.
  3. Throw in chocolate chips and stir until distributed.
  4. Spoon into a single-serving oven-safe dish.
  5. Bake at 375 degrees F for 20 minutes, or until slightly browned and firm.

FAIL: Oatmeal Banana Cookies

Posted: 14th April 2013 by doomthings in Dessert, FAIL, The Foodening
Tags: , , ,

This is the first FAIL post.  There will be more.  Sometimes things seem like a good idea and turn out horrible.  Normally, I like to credit the blogs and websites where I find recipes to mangle and change to suit my foodening moods.  For FAIL posts, however, those sources should be protected and so will not be credited.  Who wants to find out that someone doesn’t like their recipes.  No one!  That said, if one of my recipe-regurgitations fails for you, I want to know!!!  Sometimes fails are necessary!

Getting back on track, I thought this was going to be a rockin’ recipe.  It only uses two ingredients!  Bananas and quick-oats.  I have both of those on hand all the time so I thought it would be a fun replacement for cookies.  Who doesn’t want to eat cookies for every meal?  This recipe basically insured that I could have a cookie whenever I want!

“Hey!  You can’t eat cookies for lunch!”

“Oh, NO???  Bananas and oatmeal, WHAT!”

Yeah, that fantasy died with my first taste of the most spongy, squishy cookie ever.  I do have to say that the taste seemed OK although my hoosband didn’t really like how strong the banana was.  It’s possible they could have stayed in the oven for a bit longer, but then the outsides would have been crispy and burned.  Ew.

Here’s the recipe for those of you who want to try it.  I really want this to work.  Let us know if you tried it, what you changed, and if it turned out well!


  • 2 super-ripe bananas
  • 1 1/4 cup quick-oats
  • splash of vanilla (optional)
  • chocolate chips (optional)
  • craisins (optional)


  1. Mix bananas and oatmeal well.
  2. Include optional add-ins if desired.
  3. Drop by teaspoonfuls onto greased/parchment-papered baking sheet
  4. Bake for 15 – 20 minutes at 350 degrees F, or until golden (if you can tell).

This is what mine looked like.

The very first time I ever flew first class (2 1/2-hour domestic flight, a chance upgrade for $70, and will likely never happen again), I was treated to a cranberry white-chocolate chip oatmeal cookie.  Normally, that combination would have made me reach for the regular chocolate chip cookie, but alas those did not exist on that trip, and I was determined to enjoy every little bit of my one and only first-class experience.  [Side note:  I found out that I really like almonds because of this trip.]  Since then, I have craved something of this nature (and coincidentally started loving craisins), and it hasn’t gone away.  I came across White On Rice Couple‘s blog via Pinterest and their adaption of a similar cookie, which sounded ripe for my own adaption and immediate consumption.

Trying to work only with what I already have in my kitchen (keeping future furloughs in mind), I came up with the following:

Craisin Oatmeal Chocolate Chip Cookies | doomthings

Ingredients (adapted from White on Rice Couple):

  • 1/2 cup dried cranberries (craisins)
  • 1/2 cup other dried fruit (or more craisins)
  • rum, enough to cover the dried fruit
  • 1 cup pecan meal
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick oats
  • 3/4 cup  unsalted butter, room temperature
  • 1 1/4 cups packed dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chocolate chips


  1. Preheat the oven to 350°F.
  2. Soak the dried fruit in a bowl with enough alcohol to just cover them.
  3. In a bowl, whisk together the flour, baking soda, and salt. Stir in the oats. Set aside.
  4. In a mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes, then mix in the eggs and vanilla extract.
  5. Stir in the oat mixture until nearly combined, then stir in the chopped nuts and chocolate chips.
  6. Drain the dried fruit and stir into mixture.
  7. Scoop by tablespoons onto parchment-lined sheet pans, about 1 1/2″ apart.
  8. Bake for 15 minutes, or until the cookies are lightly browned. Cool on the sheet for a few minutes, then transfer to a wire rack.


So, they didn’t quite turn out looking like the original cookie, but that could be because I halved the recipe and substituted pecan meal for the original recipe’s chopped pecans and almonds.  They smelled really good though, so I could barely hold myself back from eating these fresh out of the oven.  I definitely burned the top of my mouth and fingers as I shoved one into my mouth without regard to my personal safety.

It all worked out because they were hearty and delicious!  What I really liked about them is that they were not overly sugary.  They were not very gooey, which I did not expect, but I enjoyed this little detour from the norm.  My husband gave me the thumbs up, so I’m happy.  Once you try one, I dare you not to eat the whole batch.  Because you will.