Tag Archives: Martha Stewart

Oatmeal White Chocolate Chip Cookies

Lately I find myself thinking lately about several things that hindsight would have “fixed”.  Ranging from relationships, experiences, choices, and that horrendous hair cut I had throughout high school (think Pat), I think  know I should have known better.  A reasonable person in my position would have surely known better, made better decisions, and ultimately have been better for it.

When I first began baking (high school), cookies were not my forte.  In fact, I sucked at baking cookies.  I would end up with bready cookies without any chew.  As a baker who threw away more batches of cookies than I’d care to admit, I was convinced that Nestle’s recipe or any other popular recipes didn’t work for me.  Obviously, it wasn’t the recipe.  It was me.  During law school, one of my best friends vetted my issue through to her baking expert mother and found me an answer: “You shouldn’t pack anything except the brown sugar.”  Brilliant!  I was packing flour in measuring cup and was too daft to make the connection to the final result.  And that did it.  This seemingly minor change fixed a problem I was working to solve for 8 years.

Looking back, I should have known better.  Obviously the cookie will be more bready with more flour.  Insert cliché statement about the clarity of hindsight.  But, I was so set on measuring out everything perfectly that I didn’t actually measure properly at all.  Similar to not taking time to measure that 5 inches off my hair length would yield a gender-bending hair style.  ::Shudder::

Bad hair aside (because there is no excuse for that kind of mistake), I realize that there really isn’t much to “fix.”  I’ve made some very dumb decisions and gone through experiences that could have been avoided if I just made the obvious right choice.  But, I wouldn’t be where or who I am if I had.  Deluding myself to believe that I would be a better person without making the foolish mistakes I’ve made is a falsity in and of itself.

If I had reduced the flour at the onset, I wouldn’t have known myself to be the type of person that tries everything I could without resigning myself to think I couldn’t bake a great cookie.  If I had made the “right” decisions, I would not be the type of person who could examine the mistakes, shortcomings and areas of improvement in my life, and be strong enough to dust the flour off my apron and keep moving forward.  And, again, I wouldn’t be as proud to share a great cookie recipe with you.  This is one of those cookies.

SIDE NOTE!  CONGRATS to Eileen at Ham Pie Sandwiches for winning the 4-Piece Le Creuset Mug Set!!!  Eileen, email me so I can send out your gift! 🙂

Oatmeal White Chocolate Chip Cookies

slightly adapted from Martha Stewart


  •  1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 cups old-fashioned rolled oats
  • 2 cups good-quality white chocolate chunks
  • 1 cup unsweetened shredded coconut
  • 1 cup coarsely chopped walnuts (about 4 ounces)


  1. Preheat oven to 350 F.  Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until smooth and creamy, about 2 minutes.  Mix in eggs one at a time until combined. Stir in vanilla.
  2. Sift flour, baking soda, baking powder, and salt into a medium bowl.  Gradually stir into butter mixture until combined.  Stir in oats, chocolate, coconut, and walnuts.
  3. Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 17 minutes. Let cool on sheets on wire racks for 2 minutes.  Transfer cookies to cookie cooling racks to cool completely.


Filed under baking, Cookies

Cinnamon Sugar & Vanilla Roasted Peaches

As summer is packing its bags, I wanted to enjoy the last fruits of its bounty.  My favorite this summer has been stone fruits – specifically, peaches.

My first experience with peaches – were from a can.  And, I loved them.  I’m not ashamed of my love.  Sweet and juicy without any fuzz, canned peaches were all I knew until we got older.  And, I hate to say it but there’s still a place in my heart for the syrupy peaches in all its almost-candy-like qualities.  As I’ve gotten older, I cannot remember the last time I bought fruit of any kind in a can.  Yet, I still find myself remembering school lunches where the fruit was canned peaches.  Take that how you will.

Wanting something similar but much much better, roasting seemed to be a great way to bring out the fruit’s flavor.  I was right.  The word is caramelized.  Peeled blanched peaches mixed with warm flavors highlights this most succulent fruit without being overly sweet.  While you can eat it all on its own, why not pair it with fresh whipped cream or ice cream?  Share with friends as it comes together so very quickly with ingredients that you most likely have on hand.

Just like summer, this dish won’t last long.

Cinnamon Sugar & Vanilla Roasted Peaches

adapted from Martha Stewart Everyday Food


  • 2 tbsp unsalted butter, melted
  • 2 tbsp orange juice
  • 2 tbsp white granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 4 ripe peaches


  1. Blanch the peaches:  Score the bottom of the peaches with an X and put them in boiling water for 2 minutes.  Peel, remove pits and halve. Place in a bowl.  Reserve juice.
  2. Preheat oven to 400F.
  3. In a large but shallow baking dish whisk together the butter, orange juice, sugar, cinnamon, vanilla extract, and the reserved juice from the peaches.
  4. Add peaches and turn them to coat well.  Arrange them cut side down in a single layer.
  5. Roast until peaches are tender and the liquid is thick like syrup, approximately 20 minutes, brushing the peaches with the liquid half-way through baking.
  6. After the syrup has thickened, turn the peaches around, cut side up and put under the broiler for a minute until browned.
  7. Serve hot with ice cream or whipped cream or both.  Drizzle with the remaining liquid.


Filed under Uncategorized

Brown Sugar Chocolate Chip Cookies

Chocolate chip cookie recipes are abundant and with everyone saying that their recipe is the best in the whole world, sorting through and finding a favorite is quite difficult.  After eating several cookies from several sources, I realize that you don’t necessarily have to have a favorite.  For instance,  I have a recipe that I adore that’s similar to what you find in most chocolate chip cookies, similar to the Bouchon cookie.  However, a friend of mine once made me chocolate chip cookies that tasted like toffee.  After years, I can still remember the crisp cookie, which tasted like candy with a beautiful crunch and chew.  I wasn’t able to get it out of my head.

I promise you that you will eat more than one cookie.  Lucky for us, the recipe makes about 50 cookies.  Lucky for my waist line, you can scale down the recipe easily.  I didn’t.  With a weekend full of people in and out of the house, they went fast.  These are also perfect paired with ice cream.  With a great combination of crisp and chewy textures in this cookie, this cookie has been saved as a favorite in the ultra-thin variety of chocolate chip cookies.

Brown Sugar Chocolate Chip Cookies
recipe from Martha Stewart


  • 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips (I used mini chocolate chips)

  1. Preheat the oven to 375F.
  2. Line baking sheets with parchment paper.
  3. Cream the butter until pale.  Add both sugars until smooth.
  4. Beat in the eggs and vanilla extract.  Mix until incorporated.
  5. In a large bowl, sift together the flour, salt, and baking soda.
  6. Slowly add the dry ingredients to the butter mix.
  7. After fully incorporated, stir in the chocolate chips.
  8. Using a cookie scoop, scoop spacing 3 inches apart.  You do not want to crowd them as they spread quite a bit.
  9. Bake for 8-10 minutes.  Check at 8 minutes and then check every minute until you figure out the right time.  These brown easily.


Filed under baking, Cookies, Uncategorized

Pumpkin Pancakes

Binks, the baby, and I are sick.  Binks started the chain of events in the household, followed by me and now the baby.  So, what I decided on a sore-throated morning was I absolutely without a doubt wanted pumpkin pancakes.  Binks silenced any thoughts about telling me to not make said pancakes after a quick flashback into the past.  So, in my weary state, I was determined to make pancakes.  And, if they flopped, Binks was warned to take cover.

Pumpkin, in the food blog world, is seasonal.  Copious amounts of pumpkin recipes come up around October and die off after the new year.  I say, “why?”  I say let’s enjoy this fruit all year.  I say this with love and knowledge of three cans of pumpkin sitting in my pantry that I would like to use up.  I dare you to tell me that pumpkin pancakes were not a fabulous idea.  I dare you … and you have been warned to take cover.

Pumpkin Pancakes

–  adapted from Martha Stewart Living
–  makes about 10 pancakes


  • 1 and 1/4 cups of all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • pinch of cloves
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup milk (I used almond milk)
  • 6 tbsp canned pumpkin
  • 2 tbsp melted butter, cooled


  1. Whisk together the dry ingredients (flour, sugar, powder, cinnamon, ginger, nutmeg, and cloves).
  2. In a separate bowl, beat the egg.
  3. To the egg, add and mix the vanilla, milk, pumpkin, and melted butter.
  4. Using a wooden spoon (you don’t want to over mix), just fold the wet ingredients into the dry to make sure everything is incorporated and smooth.
  5. Heat a non-stick pan over medium heat.
  6. Once the pan is hot, melt butter in the pan.
  7. Once the butter is melted (don’t let it burn), add 1/4 cup of batter for each pancake.
  8. Cook each pancake for 3 minutes on either side.

How do you deal with a cold?  Do you engage in any illogical behavior?


Filed under Breakfast, Vegetarian