Oatmeal Raisin Cookies

Made these a couple days ago with E&E. They turned out a little too sweet and flat. I added more flour to subsequent batches and chilled the dough, which helped thicken and soften them up. Made another batch today and they came out nice and thick and soft.
6/12/22 Made for XBD class as birthday treat. Made 45 small cookies, perfectly soft.

• 1 3/4 sticks butter (scant 1 cup), softened
• 7/8 c brown sugar (scant 1 cup)
• scant 1/2 c sugar
• 2 eggs
• 1 t vanilla
• 1.5 c flour
• 1 t soda
• 1 t cinnamon
• 1/2 t cloves
• 1/2 t nutmeg
• 1/4 t ginger
• 1/2 t salt
• 3 c rolled oats
• 1 c raisins

1. In a medium bowl, combine flour, baking soda and spices.
2. In a large bowl, combine butter and sugars.
3. Add eggs and vanilla.
4. Stir flour mixture into wet ingredients.
5. Fold in oats, followed by raisins.
6. Drop by spoonfuls onto cookie sheet. Bake 10-15 minutes at 180C (mini oven middle rack). 

Notes
If cookie comes out too crisp, add flour or oats, lower the cooking rack, lower the temperature, or refrigerate the dough.

Old Recipes

Things I used to make that one day I might make again and blog about...

zucchini bread ***
blueberry sour cream cake *****
carribean rice ***
sticky rice with chicken ****
steamed milk *****
gateau basque ***
rice-chestnut stuffing *****

Other
Brown chicken - mom
green beans - sis
bibingka - theresa

DONE

coconut custard pie (blender) ****
pumpkin bread ****
da bing *****
pumpkin cheesecake *****
coconut sticky rice with mango *****

Mexican and then Some Menu

Hosted a welcome back dinner for J and M. Kept it small (12 people) and due to rain, indoors as well. Made most everything ahead of time - only cooked the beans and the chicken during the party and had people help chop the fajitas toppings. Makes for a good summer menu since many of the dishes are chilled.

• Tortilla Chips and Mango Salsa
• Millet Tabbouleh
• Fajitas/Burritos/Tacos
• Tortilla Wraps/Taco Shells
• Fajitas Chicken - regular and mild
• Refried Beans
• sour cream
• chopped tomatoes, lettuce
• stir fried red peppers + onions
• shredded cheese: mozzarella, cheddar
• mango salsa
• Dessert
• chocolate chip cookies
• Carrot Cake with Cream Cheese frosting
• Mango Ice Cream and Sorbet
• Drinks: Pina Coladas

Mango Frozen Treats

It's May -- that means mangoes are in season in Taiwan! I tried two recipes side by side. The ice cream was preferred by one person, and the sorbet by the other 5. Everyone agreed that both were good. The mango flavor was stronger in the sorbet. The sorbet, which I forgot to take a picture of, was a little strange looking due to the green specks of lime zest throughout - but the taste really was delicious!

Mango Ice Cream **** [vegetarian]

• 2.5 c mango puree
• 1 1/4 c milk
  
• 1/3 c heavy cream
• 1 T fresh lime juice
• 3 T white sugar

1. Blend first 4 ingredients.
2. Add sugar to taste (depending on sweetness of mangoes).
3. If mangoes were chilled, then pour half into ice cream maker. Chill remaining half and make next day.

Variation: Add a pinch of salt.
Note: I used 1% but next time I would use whole, and less of it, and increase the amount of cream and mangoes.

Mango Sorbet ***** [lactose-free, vegan]

• 2 ai-wen mangoes, diced, chilled or frozen
• 1/3 c water
• 1/3 c sugar
• 2 T fresh lime juice
• lime zest

1. Bring water and sugar to boil in a small pot. Let cook until sugar is dissolved. Pour syrup into bowl and let cool.
2. Blend mangoes with lime juice and zest.
3. Add syrup to taste (I used 2/3 of the amount).
4. Pour into ice cream maker and stir until desired consistency.

Variations
Add fresh grated ginger or dark chocolate pieces or 1 T dark rum.


Haven't Tried Yet


Creamy Mango Sorbet
2-3 mangos
1/4 c sugar
1 c cream
[optional: 1 c ice]
[optional: a little salt]

Easy Mango Sorbet
2-3 fresh mangoes
1 c confectioner sugar (or to taste)
2 lemons, juice only

Notes
Mangoes not in season? Try strawberry froyo or sorbet.

Mini Chocolate Cake

Used the ramekins to make this tiny cake. I ran out of all purpose flour so used 2 T of bread flour. It came out a little dense. Maybe more lemon juice with the milk next time. This is the perfect recipe for when you are in the mood for a little chocolate cake but don't want to have leftovers to be eating it all week.

• 1/4 c + 2 T all-purpose flour
• 2 T cocoa powder
• 1/8 t baking soda
• 1/3 cup sugar
• 3 T buttermilk (or milk + lemon juice)
• 1 egg
• 1/2 t vanilla extract
• 3 T salted butter, melted and cooled (or unsalted + 1/8 t salt)

1. Sift the flour, cocoa and soda in a medium bowl. Stir in the sugar.
2. In a small bowl, use a fork to combine buttermilk, egg and vanilla.
3. Pour in cooled butter, beating with fork the whole time.
4. Pour wet ingredients into dry and stir just until flour is incorporated.
5. Divide evenly into two greased ramekins. Spread batter evenly by rotating dish.
6. Bake 25-30 minutes at 170C or until fork comes out clean.
7. Let cool 5-10 minutes.
8. Invert onto plate and serve as desired.

Variations
Serve with custard filling, frosting, fruit or plain.
12/12/10 Made with buttermilk.

Gluten-Free Cocoa Cake

M has gone on a gluten-free diet so this is a go at a cake/brownie recipe using glutinous rice flour. It rose well and withstands being carried vertically in a backpack to a dinner party by bike. The texture is very much like a marshmallow - soft and squishy with a bit of a bite. However, there is a slight dry after-taste - which might be because of the gl rice flour or just because of my particular brand of flour. If you halved the recipe and reduced the baking powder, I think it could pass for a gluten-free chewy brownie. As is, it is much more cake-like.

• 1 stick of butter (1/2 c), super softened (or melted and cooled)
• 7/8 c sugar
• 2 eggs
• 1/2 c cocoa powder
• 1 3/4 c glutinous rice flour
• 1 heaping t baking powder
• 3/4 c coconut cream
• 1 t vanilla (or almond)
• optional: handful of semi-sweet chocolate chips (or dark chocolate)

1. Combine the butter and sugar.
2. Add the eggs.
3. Sift in the cocoa powder and add the rice flour and powder. Stir until combined.
4. Pour in coconut cream and vanilla. Stir until not lumpy.
5. Pour half into greased 8x8 pan. Layer with chocolate. Spread the remaining half on top.
6. Bake at 190C for 25-35 minutes.

Black Sesame (Cocoa) Muffins

Elisa bought a massive bag of powdered black sesame and shared it with me. So I gave a go at some black sesame muffins. I wasn't sure how they'd turn out, so I split the batter and added cocoa to half. I really like how the black sesame muffins look - browned on the outside, like a normal muffin, but they are white with black specks on the inside. The cocoa overpowers the black sesame as well as covers up the speckled design. I might try adding vanilla or almond extract next time. Or maybe a filling of black sesame paste in the middle to give it a little extra oomph in the flavor department.

•  1.5 c flour
• 1/2 c black sesame powder
• 1/3 c sugar
• 3 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• optional: up to 1/4 c cocoa 
• 3/4 c yogurt
• 4 T butter, melted
• 2 eggs
• [next time: vanilla or almond extract]
• optional: milk

1. Mix the dry ingredients together in a large bowl.
2. In a medium bowl, mix the wet ingredients.
3. Add the wet ingredients to the dry and stir until just mixed. If too thick, add a little milk.
4. Spoon into 12 greased muffin cups and bake for 20 min at 200C.

Notes
I split the dry ingredients in half and added 1/4 c cocoa to one half. This was a bit much so next time only 1/8 c (or 1/4 c for the whole batch). The batter was too thick. I left the plain black sesame as was but milked down the cocoa ones by a few T. The cocoa ones rose better than the black sesame. I used some old Ticino yogurt (plain, solid). CT couldn't taste the black sesame.