December 2018 - Our Sunday Cafe, the Retirement Edition!
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Mocha Chocolate Chip Oatmeal Cookies, another freezer cookie dough recipe!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It is a bit ironic that I am sharing a delicious cookie recipe, that was developed for freezer storage. After many years, our freezer is actively dying. This is a change from the slow death process it had been showing, where it never cycled off and the high temp warning light and alarm were a constant reminder that doom was pending. 

Mocha Chocolate Chip Oatmeal Cookies. Another freezer storage dough, bake as desired.
Mocha Chocolate Chip Oatmeal Cookies.

Which made it necessary for us to travel out and about in search of another freezer. Our first stop was our local repair and retailer of used appliances, right here on the peninsula. Unfortunately for us, others need freezers just as much as we do. The kind lady said that she can't keep one in stock! Due to our immediate need, we traveled on to Astoria. Where we found the freezer of our dreams pocketbook, and we shall go to fetch it on Wednesday. 

Should the old freezer in the garage sigh her last sigh before then, the food is frozen solid and will last until it can be transferred over to the new freezer.  I know one thing for certain, I do not want to be without a freezer, ever. Small batch cooking is so much easier when you have a freezer for storage. With just the two of us, we enjoy very healthy meals, with homemade food stashed away, ready, quick as can be. Plus fresh baked treats, with a delicious recipe like this one. 

Mocha Chocolate Chip Oatmeal Cookies.Convenient freezer storage, bake as needed for the family.
Mocha Chocolate Chip Oatmeal Cookies, convenient freezer cookie dough.

Mocha Chocolate Chip Oatmeal Cookies
makes 4 packages

1 1/4 c butter (2 1/2 sticks)
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1t vanilla
1 egg
1 T water
1 - 2 T instant espresso powder - for strong coffee flavor use the full measure
1 1/3 c whole wheat flour - pastry grind
2 t cinnamon
1 t soda
2 T dry cocoa powder
3 1/2 c rolled oats 
1 1/2 c chocolate chips
1 c walnuts

Beat the butter and both sugars until creamy, add egg, vanilla, salt, water, and espresso. Beat well. 

Add the whole wheat flour, soda, cinnamon and cocoa powder. Combine well, add oats. When evenly mixed add chocolate chips and walnuts. Mix well.


Mocha Chocolate Chip Oatmeal Cookies. Easy freezer storage, bake up as desired.
Mocha Chocolate Chip Oatmeal Cookie dough, thaw and bake as needed.

Divide dough into 4 portions, pack into a mold, press down, wrap completely, turn out. Store in labeled freezer bag, freeze. 

To bake, remove from freezer and allow to thaw on the counter, 30-45 minutes. You may also remove the night before and let thaw in the refrigerator overnight. 


Mocha Chocolate Chip Oatmeal Cookies. Fresh from the oven!
Mocha Chocolate Chip Cookies, fresh from the oven.

Cut into 12 pieces and bake in a 350-degree oven 13-15 minutes or until done. Let cool on the pan 3-5 minutes, move to toweling to finish cooling. 

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!



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Oatmeal Cookie Dough for the Freezer.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Even though I have been cooking for over 40 years, I am still learning to be better prepared in the kitchen. Being prepared can have a different meaning to each cook, or for that matter any special needs for your own family. But being prepared is a skill worth having and developing to the maximum potential.

Also, I like to play. Everyone needs to play, it keeps us happy and young in spirit. Sometimes it even results in a tasty surprise or improved technique. I like to think about and employ ways to be better prepared in the kitchen and through the house. These usually revolve around the kitchen, but not all the time. This morning, however, the kitchen is once again my playground.


While we love cookies, we are only two people.

And yes we could eat the whole batch of cookies, while they are still fresh and moist. But we usually act all grown up and as such, cookies and milk are not on the menu for dinner.

But we still want cookies!

Fresh cookies. Delicious cookies. Homemade cookies.

Which got me to thinking.........


Why not freeze cookie dough in portions to bake a dozen cookies, on demand.


When you want fresh-baked cookies, pull a portion of dough from the freezer, and let it thaw for a few minutes. Cut into 12 pieces and bake. Because the frozen dough takes up so little space, you can have 2 or 3 different kinds of cookie dough in the freezer, for variety.

Or drop in guests...


Just label with oven temperature and baking time, hey you've got this!

Oatmeal Cookie Dough for the Freezer
adapted from: the Quaker Oats Barrel
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) cut into 1/2 inch slices
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1 t vanilla
1 egg
1 T water - don't leave this out!

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in water.






Combine and whisk together:
1 1/2 flour - whole wheat flour works well here
1 t soda
1 t cinnamon
1/4 t nutmeg

3 c oats
1 1/2 c raisins



Beat flour mixture into the butter-sugar mixture. When smooth, reduce beater speed and add the oats and raisins. Mixing gently until oats and raisins are mixed in evenly.

Oatmeal Cookie Dough, ready to package for the freezer.

Scrape the beater clean, smooth the dough into the bottom of the work bowl. Divide into 4 sections. Pack dough into your mold.

Oatmeal Cookie Dough, for the freezer. Package and freeze, cookies on demand!
Oatmeal Cookie Dough, ready for the freezer.



Oatmeal Cookie Dough, for the freezer. Homemade cookies as easy as turning on the overn!
Oatmeal Cookie Dough, for the freezer.


Place a square of waxed paper over your mold, add 1/4 portion of the dough. Using another piece of wax paper, cover
over the top of the dough, pressing firmly to make a compact
evenly shaped "slab". Remove top piece of waxed paper, fold
the extended portion over dough, turn out. Repeat.


Oatmeal Cookie Dough, store in the freezer and bake as needed. Easy!
Packaged for the freezer.

To bake, remove one portion from the freezer, let thaw a few minutes (or remove the day before and place in refrigerator), cut into 12 pieces and bake.

How about Chocolate Chip?
To make chocolate chip cookies, eliminate the spice and raisins, add 1 1/2 - 2 c chocolate chips. Proceed as shown above.

How about Maple Walnut?
To make Maple walnut, substitute maple flavoring for the vanilla, eliminate the raisins and spice, add 1 1/2 - 2 c. walnuts.

How about Cranberry and White Chocolate?
To make Cranberry White Chocolate, substitute 1 c each dried cranberries and chopped pure white chocolate for the raisins.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


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Good Old Raisin and Peanuts Honey Cookies, for your next camp out!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Good Old Raisin and Peanuts Honey Cookies.

I am on the lookout for a recipe anywhere, and I do mean anywhere. I was relieving staff for a meal break today and in our gift shop at the Flavel House Museum, what should I find but a sweet little cookbook that had this great, honey peanut butter cookie recipe.


I did substitute pastry grind whole wheat flour for the regular flour, but to be fair since I learned about pastry grind flour, I am making that change often. The only exception is for very delicate baked goods and even then I am making a 50/50 mix of whole wheat and all purpose. Enough about flour choices, let's get back to these cookies...

They are perfect for those summer days ahead when you need cookies for the kids, yet you want them to be eating healthy also. Also these will be just the snack for all the outdoor activities like camping and hiking where you want or need a "power" snack. Remember to bake up a batch for your next camping trip also, you won't be sorry.

I used a phone message pad to quickly write the recipe down...

Good Old Raisin and Peanuts Honey Cookies
adapted from: recipe provided by Joann's Honey Reedsport Oregon
350 degree oven

1/4 c butter
1/2 c honey
1/2 c peanut butter
1 egg
1 t vanilla
1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 c flour (we used pastry grind spelt)
1/2 c chopped dried fruit (we used raisins)
1 1/2 c flake type cereal (we used a bran flake ceraal)
1/2 c chopped walnuts
3/4 c chocolate chips

Combine butter, honey, peanut butter, egg and vanilla. Beat until creamy. Add salt, soda, baking powder and flour, mix until smooth. Add remaining ingredients combining well.


Drop onto prepared baking sheets in rounded tablespoon measures.

Bake 10-14 minutes or until done in your oven. Let cook 5 minutes on sheets, gently move to cooling racks or plain brown paper.


Let cool completely (remember there are chocolate chips and they stay hot a long time...) Makes 18-24 cookies, depending on size. The texture of this cookie (much like a quick bread) improves with a 24 hour rest before serving. Making them a perfect choice to bake ahead, and enjoy later.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
5

Brownie Crust Coconut Bars

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I was happy to spot this recipe on TVFGI, for two reasons. First I love coconut, and second I had a mistake to use up and these cookies were perfect to hide my goof.

Brownie Crusted Coconut Bars

I had tried to make coconut butter, unfortunately, I used the wrong type of coconut and what I got instead of butter, was finely ground coconut.

Which as it turned out, was perfect for these bars.....


Brownie Crust Coconut Bars
adapted from: the view from great island
375-degree oven

Crust:

1 stick (1/2 cup) butter melted and cooled
1/2 c sugar
1/4 t salt
1 egg
1/4 c cocoa
1/4 c flour

Whisk sugar and salt into cooled butter, add egg, whisk again. All at once add flour and cocoa, whisking until smooth. The mixture will begin to thicken.

Spread into a prepared 7X11 pan. Bake at 375 for 15 minutes. Remove from oven, let cool while making the coconut filling.




Coconut topping:

2 eggs
3/4 c sugar
1 t vanilla
1 c flour
1 7 oz package shredded coconut, reserve 1/2 if desired

Beat eggs, sugar, and vanilla. Add flour, beat until smooth. Fold in coconut. Using a small scoop or a spoon, drop filling over the brownie crust. Using the tines of a fork, gently work coconut mixture evenly over the top of the brownie crust. Sprinkle with reserved coconut if desired.









Return pan to the oven, bake an additional 25 minutes. Let cool before cutting.

Makes 12-16 bars.

We enjoyed these with our lunch in the backyard. Then we planted more strawberries in the garden.
If you love coconut (and a touch of chocolate with your coconut) you will really enjoy these cookies.


Coconut Bars, with a Brownie Crust.
Brownie Crusted Coconut Bars

Enjoy!
Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

6

Cranberry Bliss Bars, a festive foods rewind!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted December 6, 2010.

These are wonderful, and really, very much like Starbucks........only better because they are homemade in your kitchen.

Cranberry Bliss Bars, just like Starbucks, only better because they are homemade.
Cranberry Bliss Bars.

Cranberry Bliss Bars
Adapted from: Top Secret Recipes
350-degree oven

¾ c butter
1 1/4 c brown sugar
3 eggs
1 T finely (very finely) minced crystallized ginger
2 t vanilla
½ t salt
1 ½ c flour
½ t baking powder
¾ c dried cranberries. Chopped coarsely
4 oz bar white chocolate, chopped

Beat butter and brown sugar until creamy.


Beat in eggs, one at a time. Mix in ginger and vanilla.


Add salt, flour and baking powder, beat until smooth.


Gently mix in chopped cranberries and white chocolate.



Pour batter into a prepared 9X13 pan, spreading batter evenly.


Bake 25-30 minutes or until done in your oven. The cake will be light brown on top.

Let cool, then loosen cake from edges of pan, before frosting.

Frosting: (this is enough for 2 pans or a double batch)
4 oz cream cheese
3 c powdered sugar
4 t lemon juice
1 t vanilla
2 t fresh orange zest

¼ c dried cranberries, chopped fine - for each pan of bliss bars

Beat cream cheese through orange zest until smooth and creamy.


Spread over cooled cake. Sprinkle evenly with cranberries.





Drizzle: (this is enough for 2 pans or a double batch)
¾ c powdered sugar
1 T coconut oil (melted)
1 T milk

Whisk until smooth, drizzle over top, in a lovely pattern.

I am a bit "drizzle" impaired, but I can squeeze a decent line with a heavy duty bag.




Cover the pan and refrigerate for 2 hours or until the next day. To cut into 16 triangles: slice cake through the middle lengthwise. Then slice cake crosswise 3 times to make 8 rectangles. Slice each rectangle, corner to corner to make 16 triangles.

Serve chilled.

Enjoy!

Our tasting review notes:  for a more authentic Starbucks version use only 1/2 of the frosting and only 1/2 of the drizzle step. Using all the frosting makes for a too sweet treat, and the cranberry flavor is lost. A note has been added to the frosting and drizzle sections. 
Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
1

Remarkable Rhubarb Squares

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Rhubarb Squares, served with Sour Cream Sauce.
Remarkable Rhubarb Squares

This delicious dessert is from the book The 55 Best Brownies in the world. They are, in my opinion, a plate and fork treat. Too soft to eat out of hand, not so much a brownie, more like a delicious cake.


Remarkable Rhubarb Squares
adapted from:  The 55 Best Brownies in the world
makes a 9X13 pan
350-degree oven

2 c diced rhubarb, frozen and thawed is fine
1 c sugar - divided
1/2 c butter, softened to room temperature
1 c brown sugar
1 egg
1 t baking soda
1/4 t salt
1 t cinnamon
2 c flour
1 t vanilla

Combine rhubarb and 1/2 c of the sugar, set aside to "juice".


Beat butter, remaining sugar along with the brown sugar until creamy. Add egg, soda, salt, cinnamon and 1 c flour, beat well. Add remaining flour, rhubarb mixture, and vanilla, mix until smooth.


Press into a prepared 9X13 pan, bake 35-45 minutes or until done in your oven. Serve plain, with a small scoop of ice cream or try a tangy sour cream dessert sauce.


Sour Cream Dessert Sauce
by the seat of my pants, a family favorite!
1 cup sour cream
1/3 c brown sugar.

Stir until smooth and the sugar has melted into the sour cream. Refrigerate until serving time, stir again before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
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