Oatmeal Raisin Cookie Dough Bars (no bake)

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Raw and no-bake desserts can be totally hit or miss. Some are absolutely incredible and some taste like cardboard or flavorless mush. These Oatmeal Raisin Cookie Dough Bars are seriously good. They taste just like oatmeal raisin cookie dough. I’m serious. No, really. They’re delicious. SERIOUSLY. And they are pretty healthy as well. Plus, they’re easy as pie to make! One food processor, one pan and voilà – you’ve made the equivalent of oatmeal raisin cookie dough. Could that be more wonderful? So, please, go ahead – make them and eat them.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

These bars make an excellent breakfast or snack. And dare I say it? They’d even make an excellent dessert… that you can feel good about afterward.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Oatmeal Raisin Cookie Dough Bar

1 1/2 Cups Oats (Quick or Regular)

1/2  Cup Walnuts

3 Tbsp Coconut Oil

1 1/4 Cup Dates

1/2 Tsp Vanilla Extract

1/4 Tsp Salt

1 Tbsp Cold Water

1/4 Cup Raisins

1 – 2 Tbsp Maple Syrup

1/2 Tsp Cinnamon (optional)

Blend the oats & walnut in your food processor until they turn into a coarse meal. Add dates, coconut oil, water, vanilla & salt and blend until the dough comes together. It should be slightly sticky. Add the raisins and pulse a couple of times to incorporate.

Line an 8×8 pan with parchment paper. Press the dough firmly into the lined pan. Drizzle the maple syrup over the top evenly. This gives the bars a light, sweet, maple flavor that really sends them over the edge. Refrigerate for 1 – 2 hours before eating. Refrigeration helps the bars stay together better, cut more easily & they taste great cold! Like cookie dough straight from the fridge : )

Enjoy!

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

About these ads

My Grandmother’s Ma’amoul

DSC_1305resize

My grandmother passed away on March 1st last year.

She was a beautiful and brilliant woman who made our family what it is.

She was also a fantastic cook who made especially delicious traditional Maryland/Southern dishes. And traditional Syrian & Lebanese dishes from my grandfather’s family.

We make a huge batch every year for Easter.

These cookies were made last year for Easter after her passing. It’s taken me that long to get around to posting them! But, hey, it was just Easter this past Sunday so at least they’re timely in that regard. And they’re delicious any time of year. So have at it.

DSC_1289resize

DSC_1313resize

DSC_1314resize

My Grandmother’s Ma’amoul

makes A LOT of cookies

5 Cups Cream of Wheat (Farina)

5 Cups of Flour

3 Cups Butter, Melted

1 1/2 Packages Dry Yeast

2 Teaspoons Mahlab, ground

4 lb. Dates

Preheat the oven to 350ºF.

Grind the dates in a food processor until a very thick paste forms. I like to add a bit of ground mahlab to the date filling as well.

“Mix cream of wheat and flour, mahlab and melted butter and let stand overnight.

In morning dissolve yeast in warm water (or warm milk). Add to dry ingredients with enough warm water (or warm milk, about 1 3/4 cups) to make dough.”

Spoon a walnut sized ball of dough into your hand. Using your thumb create a hole in the center and fill with a teaspoon of date filling. Close carefully, forming a sphere. They can also be made in a cigar shape by forming a flattened rectangle of dough, filling it with a thin, rolled out piece of date and then closing the dough around the date filling (Next time I’ll add photos).

Place on a cookie sheet and bake for 20 – 25 minutes or until just starting to change in color. The bottoms will be light brown.

Let cool before sticking in your mouth.

Syrian Date Cookies

DSC_1310resize

These cookies are great with milk and coffee but especially great with hot tea.

CherryBlossoms1948

In loving memory of Miss Jean.

Liege Waffles

LiegeWaffles2withText

Okay, so it’s been over a year since my last post on Pumpkin Honey. And a lot has happened. Not really, but a few things I suppose.

Stephen & I interned on a small, family-owned, organic farm in Central Pennsylvania called Jade Family Farm.

We also adopted a tiny little gray kitten, baby to the resident farm cat Lucy, named Beluga.

We’ve been living in Baltimore for the last year. And we’re about to move out.

I’m expecting to receive my MA in May.

My mom is taking me to Paris 2 days later (best mom ever).

And Stephen’s birthday was on the 4th.

Thus the Liege Waffles.

These waffles are not only beautiful. They are everything a waffle should be. Especially if you’ve ever been to Belgium, had a street waffle, and thus know exactly what a waffle should be. They’re dense and chewy but crispy and caramelized.

LiegeWaffles6

 

Then they were topped off with cinnamon whipped coconut cream & blueberry maple syrup.
LiegeWaffles4

ERMAHGERD. Incredible.
LiegeWaffles3

MAKE THESE WAFFLES.

Liege Waffles

1/3 Cup Warmed Almond Milk (whole milk or water)

1/2 Tablespoon Yeast

1 1/2 Tablespoons Brown Sugar

2 Large Eggs

9 Tablespoons Melted & Cooled, Salted Butter

2 Teaspoons Vanilla

2 Cups Flour (I used 1 Bread, 1 All Purpose)

2/3 Cup Pearl Sugar (I use Swedish)

Preheat waffle iron. Other recipes I’ve seen insist that a typical waffle iron is too hot for your classic Liege Waffle so I unplug it periodically while making them. Just keep an eye on the browning.

Dissolve brown sugar & yeast in lukewarm milk. Let stand 10 minutes. Vigorously beat two large eggs and vanilla into mixture. Add butter little by little, beating as you go. Gently beat in flour. Let rise for for about an hour or until doubled in size. Then mix in pearl sugar.

Form dough balls slightly smaller than a tennis ball and place on segment of the waffle iron. Mine makes two-segment waffles so I made two balls at a time. I know some make 4 and so forth. I don’t grease the pan – mine is non-stick and there’s TONS of butter in this dough so they shouldn’t stick. Unplug as needed to keep the waffle iron from overheating. Periodically check the waffles, cooking until deep golden brown.

The waffles are even crispier and caramelizedier if the dough is chilled first.

Coconut Whipped Cream

1 Can Full-Fat Coconut Milk – chilled, separated cream only

1/4 Cup Powdered Sugar

1 Teaspoon Cinnamon

Whip cold, scraped off cream of the can of coconut cream until thick and fluffy. Fold in powdered sugar and cinnamon.

Blueberry Maple Syrup

1/2 Cup Blueberries – frozen or fresh

1/3 Cup Maple Syrup

In a small saucepan heat the blueberries over medium-low heat. Smash with a fork or potato masher until pulpy and juicy. Heat until hot and just about simmering. Add maple syrup.

Pour blueberry maple syrup atop waffles, add a giant dollop of cinnamon whipped coconut cream and NOSH.

LiegeWaffles7

Espresso Chocolate Bran Muffins

DSC_1101

I was walking to the mailbox yesterday to post a birthday card. Through slush & ice. Down my mile-long driveway. Okay, it was an easy stroll. And on the way back I ran into my not-quite-elderly or else in really great shape & elderly neighbor. She engaged in small talk. Eventually she asked what I study & when I replied “Global Environmental Policy” she responded: “Is that like… Al Gore stuff?”

Yes, folks. It is indeed a bit like “Al Gore Stuff.”

Though, only a fraction of us study climate change. Some of us study energy, some conservation, some international institutions, some water, and those of us that are particularly cool study agriculture & food.

Speaking of which, this week we’re actually studying the EU decision making process on GMOs. Which shall serve as a transition to delicious muffins made with organic whole wheat flour. And probably GM wheat bran… but I wouldn’t know, because it’s not labeled!

DSC_1103

These muffins are a one bowl, three measuring cups (because I use a 1/4 & 1/2 cup for everything) , throw it together in a jiff kind of recipe.

As muffin recipes should be.

And they’re dairy-free, whole wheat, bran muffins. Hello, sorta healthy.

With CHOCOLATE in them. And ESPRESSO. Which probably explains my use of caps right there.

DSC_1069

And the most important part is that I now have espresso-laden, semi-healthy muffins to take to campus Wednesday & Thursday.

I usually forget to pack any food at all and survive off overpriced soy lattes & bagels sold on campus. And by the end of the day my stomach feels cramped & ready to implode/explode. And my journey begins at 6 (wake up) & ends around 10 (get home). But fear not this week! I have prepared with muffins, tabbouleh, hummus & pita! Oh me oh my!

Also, these muffins make the house smell glorious. In all their chocolatey, espresso, fresh-baked goodness.

DSC_1102

DSC_1082

DSC_1079

Espresso Chocolate Chip Bran Muffins

Inspired by The Kitchy Kitchen
Makes 12 Standard Muffins

WET:
1/2 Cup Oil (i use canola)
3/4 Cup Brown Sugar
1/2 Cup Brewed Coffee (cold)
1/2 Cup Soy Milk
2 Tbsp Ground Espresso
1 Egg (i use ener-g)
2 Tsp Vanilla

DRY:
1 2/3 Cup Whole Wheat Flour
2/3 Cup Bran (I used half oat & half wheat)
2 Tsp Baking Powder
1 Tsp Salt
1/4 Tsp Cinnamon
3/4 – 1 Cup Chocolate Chips*

*I used dairy-free chocolate – half Ghirardelli Semisweet Chocolate Chips & half chopped Ibarro Mexican Chocolate. The Mexican chocolate is full of granulated sugar & adds a nice sugary crunch to the muffins.  Feel free to use as much chocolate, or little as you like – keeping in mind that it may affect the volume of the batter.

Preheat oven to 375F. Line muffin tray with muffin papers.

Combine all the wet ingredients in a medium/large bowl. Add all the dry ingredients, except the chocolate chips.
Combine thoroughly. Stir in chocolate Chips.
Spoon batter evenly into muffin papers. Should all be about 3/4 full.
Bake for about 18 – 22 minutes or until muffins spring back to a light touch (or toothpick comes out clean method).

Now, NOSH.

With a cold glass or milk or hot cup of coffee.

Contains caffeine. Please, enjoy responsibly : )

All gone!

DSC_1088

Peanut Butter Oatmeal Bars

DSC_0822

These peanut butter oatmeal bars are the best. Ever. I could eat the whole pan. Or half. Since I did do that, already.

DSC_0827

Mom’s been making them since I was little.

Straight from a Better Homes & Gardens cookbook she’s had forever. With it’s deep red cover  & worn looking pages.

My brother Fred & I would devour them. Because they’re a perfect comfort food treat.

DSC_0818

Full of oats. And peanut butter. And topped off with a hard layer of just enough chocolate.

DSC_0834

It’s easy to eat 1/2 a pan because they’re not too sweet, just sweet enough, and almost fool you into thinking they might be healthy.ish. And the flavors of peanut butter & chocolate flood your mouth as your teeth sink into the soft, chewy bars.

They’re a good choice for a sneaky breakfast treat.

This is the second time I’ve made them vegan and they’re perfect. They taste more or less exactly like the original recipe.

DSC_0815

Peanut Butter Oatmeal Bars

adapted from Better Homes & Gardens New Cook Book

1/2 cup shortening
1/2 cup peanut butter
1 cup brown sugar
1 ener-g egg
1 tsp vanilla
1/3 cup almond or soy milk
1 cup AP flour
1 cup oats (i use quick oats)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.

Beat shortening & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.

Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth.

Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.

Bake for 18 to 22 minutes or until golden. Remove from oven.

Spread chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.

Let cool & allow chocolate to harden before cutting into bars…

Before devouring in huge bites!

DSC_0801

Snickerdoodles!!

DSC_0523

Happy New Year, everyone!

I know the new year’s resolutions usually dictate getting fitter, healthier, eating fewer sweets, etc.
Which especially makes sense after the holidays…
but I feel it has been long enough since Christmas to indulge in a little 2013 treat.
And one of my mom’s coworkers demanded 3 dozen snickerdoodles! Lol.
And apparently Snickerdoodles are Stephen’s favorite cookie. Which I guess I should have known since he loves cinnamon :)

DSC_0585

Snickerdoodles:

1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 1/2 cups + 2 tbsp AP flour
2 tsp angel cream (or cream of tartar)
1 tsp baking soda
1/2 tsp salt

combine & roll in:
1 tbsp cinnamon
3 tbsp sugar

Preheat oven to 350F. Use center rack in oven.

Beat butter & shortening on medium until light, creamy & fluffy. Add sugar and beat thoroughly. Add eggs & vanilla and beat until all of the ingredients are incorporated and everything is still light & fluffy. Begin adding the dry ingredients and mix slooowly. Increase the speed until mixture is consistent.

Flour flying out of the bowl is the worst.

Combine extra sugar & cinnamon in a shallow bowl or on a plate. Making tablespoon sized balls of dough, gently roll them in the cinnamon-sugar to coat. Place on baking sheet.

Bake each batch for about 10 to 12 minutes. Cool on drying rack.

Indulge.

DSC_0525

These cookies are especially good with a steaming cup of coffee.

DSC_0530

Or all by themselves.

DSC_0537

After dinner. For a nice & simple dessert.

DSC_0541

Even for a lovely, cinnamony breakfast ; )

DSC_0600

They’re light. And crispy. And they melt in your mouth.

DSC_0608

They’re probably delicious dipped in a cold glass of milk (cow OR almond).

DSC_0561

Or 10 at a time.

DSC_0573

Or just one bite.

DSC_0568

Enjoy!!!

DSC_0609

DSC_0628

DSC_0624

Peanut Butter Chocolate Chip Cookies

DSC_0272crop

So I lied. I said this post wouldn’t have chocolate in it. Are you really upset about that? Didn’t think so.

Thanksgiving is over. And so is Black Friday (which I maintain is only for the insane). Which means one thing: It’s time for Christmas cookies!!!!!

I’ve been dying to find a chocolate chip cookie recipe that doesn’t use butter but still tastes as good as Tollhouse. Because everyone knows Tollhouse is the ultimate in traditional chocolate chip cookies. Your grandma’s famous chocolate chip cookie recipe? Tollhouse. Don’t let her lie. She can’t fool you. It’s right off the back of that bright yellow chocolate chip package.

Well these aren’t the Tollhouse recipe, but they are damn good. Just as good. Promise. They’re adapted from a recipe out of my mom’s old faithful Better Homes and Gardens New Cook Book. And they have a slight taste of peanut butter that isn’t overwhelming but adds that butteriness that really makes the chocolate pop.

I thought the cookbook was much older but there are some images of ladies that look like they’re hanging out in the 80s.

Couldn’t find a copyright year.

Moment of truth: These cookies are DELICIOUS. Definitely Christmas worthy.

Peanut Butter Chocolate Chip Cookies
Adapted from Better Homes and Gardens New Cook Book
(it’s pretty old)
Make 4 Dozen

2 1/2 Cups Flour
1/2 Tsp Salt
1 Tsp Baking Soda
1/2 Cup + 1 Tbsp Peanut Butter
1/2 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Eggs (regular, flax, or Ener-G)
2 Tsp Vanilla
9oz (1 1/2 Cups) Chocolate Chips

Preheat the oven to 375F.

Beat peanut butter & shortening on medium high until well-creamed and fluffy. Add sugar, beating well after each to maintain the fluffy quality. Add eggs & vanilla and beat for a couple more minutes. You’re essentially whipping the mixture – adding plenty of air.

Add sugar, baking soda, and salt. And beat on low until combined. Stir in chocolate chips. I used only 9oz and trust me, there were chocolate chips falling to the bottom of the mixing bowl & a ton in each cookie.

Using a tablespoon, scoop the dough out of the bowl placing about a dozen mounds on each baking sheet.

Bake for 8 to 12 minutes. 8 minutes for soft & chewy cookies, 12 for golden & crispy cookies.

Let them cool. Or don’t. Choice is yours. I definitely don’t recommend burning your tongue though – because then the rest of the cookies won’t taste nearly as good. But who doesn’t want to eat warm cookies right out of the oven?

Now hide them away in a cookie tin or they’ll all be gone in approximately 2, possibly 3, days.

OR

You can just dive in & stuff your face with delicious cookies. Grab a glass a milk. Or not.

Om nom nom nom nom nom nom.