Oatmeal chocolate chip cookies

Adapted from Sally’s Baking Addiction

Ingredients:

  • 1 cup (130 g) flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temp.
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temp.
  • 2 tsp. vanilla extract
  • 3.5 cups old-fashioned whole rolled oats
  • 1 bag Ghiradelli dark chocolate chips

Directions:

  1. Whisk the dry ingredients (flour, cinnamon, baking soda, salt) together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
  2. Mix the wet ingredients (butter, sugars, eggs, molasses, vanilla) together.
  3. Combine the wet and dry ingredients.
  4. Add the oats and chocolate chips. The dough will be thick and sticky.
  5. Chill the cookie dough. We did way more than 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
  6. Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
  7. Bake at 350°F for 13-14 minutes. The cookies are done when the edges are set and the centers still look soft.
  8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Enjoy!

These were so good — just the right amount of chewy, and really awesome texture from the extra oats. I’ve long been an oatmeal raisin fan, but I was open to Jesse’s chocolate substitution, and they were quite the hit with his apartment. He skipped the molasses and used less sugar. Everyone was a fan of the bittersweet 60% cacao baking chips.

~Jessica

Starbucks-copy strawberry overnight grains

Adapted from Kitchen Treaty and Life Made Sweeter

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/4 cup red quinoa, rinsed
  • 3 1/2 cups water
  • Pinch sea salt
  • 2 (14-ounce) can coconut milk
  • 2 tablespoons chia seeds
  • 3 tablespoons honey or pure maple syrup + more to taste if desired
  • 1 cup strawberries, sliced
  • 1/2 cup sliced toasted almonds*
  • 1/4 cup coconut chips

Directions:

  1. Combine uncooked rolled / old-fashioned oats, milk / Greek yogurt and sweetener and spices if using.
  2. Scoop some of the oats into a bowl, mason jar or a resealable container.
  3. Slice or chop up some strawberries and layer over the oats.
  4. Spoon in the rest of the oats on top. Alternatively, you can just mix in the strawberries with the oats and just add everything into the jar or container all at once.
  5. Seal up the container and park it in the fridge overnight.
  6. The next morning, you can heat the glass jar up in the microwave for a hot breakfast or enjoy your overnight oats cold straight from the fridge. You can add more milk and any fun toppings of your choice.
  7. It should keep for 4-5 days.

To cook the quinoa or steel-cut oats:

  1. Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
  2. Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they’re sturdy and portable.

I didn’t have quinoa or steel-cut oats this time, but I loved the texture in the Starbucks version (shaved coconut might be harder to acquire, or pricy). I didn’t have almonds or fresh fruit either, maybe when it’s in season… I used some cow’s whole milk, but will try coconut milk next, if I cook the oats and quinoa together.

~Jessica

Berry overnight oats

Adapted from Quaker Oats and Min Kwon

It ain’t pretty, but it’s okay

Ingredients:

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup milk or nondairy substitute
  • 1/2 cup plain yogurt
  • 1 teaspoon chia seeds (optional)
  • 1 cup fresh mixed berries and fruit (in season)

Directions:

  1. Add oats to a glass jar (mason, jam, whatever) and pour in the non/dairy. Layer yogurt, et al. over.
  2. Leave it in the refrigerator (40° F or colder) for 8 hours or overnight.
  3. Enjoy in the morning, add additional liquid if you’d like. Best to eat within 24 hours.

The mixture will keep for up to 2 days. If you don’t add a banana, up to 4 days. Use a one-to-one ratio of raw oats and your choice of milk, yogurt, or any other dairy substitutes. Other suggested toppings: fruit (fresh or dried), nuts, nut butter, seeds, protein powder, granola, coconut, spices, citrus zest and vanilla extract. I didn’t have any chia seeds or berries in my house, alas, so I subbed with my favorite Bonne Maman confiture (jam preserves). Why oh why are healthy fruits and vegetables so expensive. I miss Germany.

~Jessica

“Recipes” for DIY at-home facial

  1. Exfoliate
  2. Steam
  3. Mask
  4. Tone
  5. Moisturize

To exfoliate, mix sugar and honey and olive oil. Rub into skin for a minute. Wash off.

Steam for 10-15 minutes.

To masque, use a clay mask (oily skin) or mix plain yogurt with turmeric (and mashed banana if you have a overripe one). Leave on for 5 minutes. Use a cleanser to remove the mask.

To tone, mix diluted apple cider vinegar with witch hazel and a drop of tea tree oil. Wipe off with some cotton.

To moisturize, some jojoba oil and a drop of tea tree oil. Spot treat acne before bed.

Some other suggestions: Reader’s Digest

Steel-cut oats oatmeal

IMAG1097Adapted from Alton Brown

Ingredients:
1 tbsp butter
1 cup steel-cut oats
3 cups boiling water
1 cup almond milk
pinch of salt
toppings: ground cinnamon, honey, toasted chopped walnuts, extra milk

Directions:
Melt the butter in a saucepot. Add the oats and toast for a couple of minutes, stirring. Add the boiling water, then reduce heat to low and leave untouched for 25 minutes, simmering. Add the cup of milk and mix to combine, scraping up the bottom if need be. Leave for another 10 minutes. Add the salt; stir. Let rest 5 minutes to thicken. Serve with toppings of your choice. I like to add a little more milk at the end, like a warm porridge cereal.

My favorite packet of Quaker ® Instant Oatmeal is apples and cinnamon, since childhood. So I first started trying this type of oatmeal when I came across a rust-red box of it in the organic cereals section of my local ShopRite back in Jersey City, during my grad school days. Eating healthy and cheaply then was the priority. Now I think of steel-cut oats as being Irish, ever since visiting Ireland. This does take longer to cook than instant oatmeal, but I like the chewy texture and nutty flavor. It’s worth it. Plus, slow food!

~Jessica

Oatmeal raisin cookies

Adapted from smitten kitchen

Dry
95 g all-purpose flour
1 g baking soda
pinch of ground cinnamon
120 g rolled oats

Wet
115 g unsalted butter, softened
125 g brown sugar, packed
1 large egg
drop of vanilla extract

120 g raisins
65 g walnuts, chopped (I used toasted hazelnuts)
flaky sea salt

Made with thanks.

Follow the steps here. Or: Whisk the dry ingredients. Melt the butter, and add it to the sugar. Add the egg and vanilla to this. Add the dry ingredients to this. Add the fruit and nuts. Chill in the fridge for 10 minutes. Scoop out onto parchment paper. Let sit as long as possible! Then sprinkle with sea salt and bake for 10-14 min at 175 deg C.

~Jessica