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Breads and Desserts, Cookies, Cuppylicious!

Pecan Oatmeal Cookies

Pecan Oatmeal Cookies

Pecan Oatmeal Cookies

Total time:  1 hour.

Also known as “Vermont Maple Cookies”, these are eggless cookies!

1/2 c butter (1 stick)
1 cup brown sugar
1/4 c maple syrup
1 T hazelnut syrup

1 tsp baking soda
1/4 c boiling water

1/2 tsp vanilla extract

1.5 c old-fashioned rolled oats
1/2 c shredded coconut
1 c pecans, chopped or whole
1 1/3 c all purpose flour
1/2 tsp salt
1 tsp cinnamon

I’ve separated the ingredients based on steps to make the cookies.

Preheat oven to 300F.

In a medium saucepan on low heat, combine first 4 ingredients and stir until butter is completely melted and well mixed.  Remove from heat and pour into large mixing bowl.

In a coffee cup or glass measuring cup, add the baking soda to the hot water.  It should bubble excitedly.  This is a good sign.  If it doesn’t bubble, it means your baking soda is old and yucko.

Add water and baking soda to sugar mix.  Stir well.  Add all the remaining ingredients and stir, stir, stir.

Measure 1/4 cup of “dough” for each cookie, with a minimum of 3 inches between each pile of dough on the cookie sheet.  These will puff out quite large.

Bake 18-20 minutes, until golden brown.  Let cool on the cookie sheet for 5 minutes before removing to a wire rack or aluminum sheet.

Makes about 20 cookies.

Cuppylicious!, Eastern Mediterranean, Ethnic Foods, Side Dishes

Greek Roasted Potatoes

Greek Roasted Potatoes

Greek Roasted Potatoes (about half a batch)

Total time: Approximately 1 hour.

4-5 potatoes
1/4 c olive oil
1/4 c lemon juice
1/4 c water
3 cloves of garlic, minced
1 tsp dijon mustard
1 tsp ground or crushed thyme
1 tsp ground or crushed rosemary
1 tsp oregano
1 tsp salt, or to taste
1 tsp pepper, or to taste

Gallon size plastic bag or similar container.

Preheat oven to 450F.

Wash and pat dry potatoes.  Cut each potato into 6 pieces lengthwise.

Mix together all the remaining ingredients in your plastic bag.  Add potatoes and coat well.  Dump the whole lot into a 9×13 or larger baking dish or roasting pan.

Bake uncovered 45 minutes or until tender.

At the 30 minute mark, you could add feta on top! 

Breads and Desserts, Breakfast, Cupcakes & Muffins, Cuppylicious!

Apple Ginger Muffcakes

Apple Ginger Muffcakes

Apple Ginger Muffcakes

Total time:  40 minutes.

Original by Tried & Tasted’s Paper Chef September: Apple Ginger Cupcakes

Two apples, diced
1 stick of butter
3 inches fresh ginger root, minced
1 T cinnamon

1 1/2 c flour
1/4 c vegetable oil
1/4 c plain yogurt
1/4 c milk
1 eggs
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract

Makes 12.

Preheat oven to 350F.

In a large nonstick frying pan, melt one stick of butter on medium-high heat.  Add ginger root and cook 3-5 minutes until slightly softened.  Stir in cinnamon and apples until well coated.  Turn off heat and set aside.

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.  In a large mixing bowl, beat together egg and all wet ingredients.  Stir in sugar until well adapted (about 10 strokes).  Add dry mix and stir until just damp (about 40 strokes).  Fold in apples and ginger.

Bake 25-30 minutes or until a toothpick comes out mostly clean.

Bread Loaves, Breads and Desserts, Breakfast, Cuppylicious!

Apple Oat Bread

Apple Oat Bread

Apple Oat Bread

Total time:  35 minutes.

1 cup chopped apple pieces
1 c flour
1/2 c oats
1/2 c sugar
1/2 c oil
2 eggs
1 1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350F.

Whisk together dry ingredients, set aside.

In a large bowl, combine eggs, oil, and vanilla.  Add dry mix and stir until evenly coated (about 40 strokes).  Fold in apple pieces.

Bake in a greased bread pan for 20-25 minutes, until edges are dark brown.


That has to be the worst picture ever. 🙂

Breads and Desserts, Cookies, Cuppylicious!

Chocolate Pecan Biscotti

Chocolate Pecan Biscotti

Chocolate Pecan Biscotti

Total time:  1 hour.

2 1/2 cups all purpose flour
1 cup sugar
1 cup pecans
2 eggs
1 stick butter, softened
1/4 cup baking cocoa
1/2 cup chocolate chips, melted
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt

Preheat oven to 350.

Set aside your melted chocolate to cool slightly. It should be a little above room temperature before you add it to the dough.

Mix flour, baking powder and salt in a small mixing bowl, set aside.

Beat sugar and softened butter until smooth. Add eggs, cocoa and vanilla, beat until smooth. Add flour mixture to egg mixture and mix until just blended. Fold in pecans.

Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12-15 inches long. Place the loaves 3-4 inches apart on a prepared or non-stick baking sheet.

Bake for 30 minutes or until dark brown. Let cool for 10-15 minutes (or until you can handle the loaves without burning yourself) on a cooling rack or cutting board.

With a serrated or extremely sharp kitchen knife, cut diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet.

Bake for 15-18 minutes, turning over once. Transfer to a wire rack to cool.

Makes about 2 dozen.

I used quartered pecans.