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Tasty Treat: All Recipes.com Beth’s Spicy Oatmeal Raisin Cookie Recipe

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Sometime you just need an “old reliable” so today I’m giving you the top-rated cookie recipe from allrecipes.com. I simply typed cookies into their search tool and selected top rated and the winner of this title is …. Beth’s Spicy Oatmeal Raisin Cookies by Beth Sigworth.

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good. ~Beth Sigworth

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When I’m writing this the rating is 5 stars with 3,200 reviews. There are 173 photos for you to look at if you wish.

All Recipes.com Beth’s Spicy Oatmeal Raisin Cookie Recipe

Ingredients:

1/2 cup butter, softened
½ cup butter flavored shortening
1 cup packed light brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
3 cups rolled oats
1 cup raisins

Directions:

1. Preheat oven to 350oF.

2. In a large bowl, cream together the butter, shortening, sugars, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins.

3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 12 minutes until golden. Do not over bake. Let cool for 2 minites before removing from cookie sheet to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

So I have a hard time leaving recipes alone even my first time around. I thought about messing with the sugar but didn’t. In my opinion, too much sugar is used in most sweets. I did use double the butter and no shortening. I also love to mess around with flour, but I played “light” this time and only fuddled the recipe by using 1 cup all-purpose and ½ cup whole wheat. I’d also love to add some walnuts! Lastly, I’m a one bowl kind of girl; I added everything into my Kitchen Aid Stand Mixer in this order: sugars, butter, vanilla, baking soda, sinnamon, cloves, salt, eggs, flour, raisins, oats.

My thoughts: “Yum! Could I eat this for breakfast and call it good?”
My DH: “Hum … I think there’s something wrong; I’ll eat these, you make another batch!”

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat: Snack Happy Bars Recipe A Salty Sweet Snack

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By Summer:

Who doesn’t love a salty sweet snack? That’s where this creation came from! I thought about adding other ingredients, but this is all I did. I was thinking of peanuts, peanut butter, white chocolate chips, or coconut; all of which I think would be nice additions.IMG_2403

Snack Happy Bars Recipe

Ingredients:

6 cups chocolate cereal*
2 cups crushed pretzels
20 (5.5 ounces) caramel cubes, chopped (or if you can find the bite size nibs)
¼ cup butter + extra to grease dishes
40 ounces marshmallows

1. In an extremely-large buttered bowl, combine cereal, pretzels, and caramel and mix.

2. Over medium-low heat melt butter and marshmallows together. When melted together and gooey pour into dry mixture.

3. Stir until dry mix is coated in marshmallow cream. Dump into buttered glassware to set. Firmly press into glassware to cohesive bars form. Allow to cool 30-minutes and cut into bars. Allow to continue to cool and harden together. Serve when desired.

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* I used Three Sisters’ Cocoa-Snapz because I was shopping at Whole Foods and that’s what they had. Three Sisters does use corn syrup. Cocoa-Snapz is similar to Cocoa Pebbles, which to me looks like chocolate covered corn flakes.

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Copycat #Recipe Hardee’s Cinnamon Raisin Biscuits

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hardees cinnamon roll

By Summer

In my Kitchen Aid stand mixer with the dough blade I combines (in order) egg, almond extract, salt, honey, baking powder, and ¼ buttermilk. Add a cup of flour at a time alternating with buttermilk ¼ cup at a time: 1 cup APF, ¼ cup buttermilk, 1 cup WWF, ¼ cup buttermilk, 1 cup APF, ¼ cup buttermilk, 1 cup WWF. Cut in butter. IMG_1632

3. Turn dough out onto floured surface. Roll out (coat in butter if you wish, but I didn’t) and sprinkle half with cinnamon-sugar. Spread raisins onto cinnamon-sugar dough. Fold plain dough over onto the cinnamon-sugar-raisin coated dough. Cut into desired circle size (mine were mini and about 1” in diameter). With remaining dough roll into balls (or pancake or hand formed biscuit) and cook with form-cut biscuits. IMG_1631

4. Bake for 8 minutes or until golden brown. Allow to cool while you clean your stand mixer equipment and you make the frosting. IMG_1637

5. In your clean stand mixer bowl combine all frosting ingredients with whisk attachment. When smooth check to be sure biscuits are cool and pour onto.

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Copycat Recipe Hardee’s Cinnamon Raisin Biscuits

Ingredients:

DOUGH
1 egg
1 Tablespoon almond extract
½ teaspoon salt
¼ cup honey
1 Tablespoon baking powder
½ cup butter, room temperature
2 cups all-purpose flour, divided
2 cups whole wheat flour, divided
1 cup buttermilk, divided

FILLING
If you don’t have a cinnamon-sugar shaker (combine 2 teaspoons ground cinnamon & ¼ cup sugar)
1/3 cup raisins

FROSTING
3 cups powdered sugar
1 Tablespoon vanilla
¼ cup milk
¼ cup butter, melted

Directions:

1. Preheat oven to 350oF.

2. In my Kitchen Aid stand mixer with the dough blade I combines (in order) egg, almond extract, salt, honey, baking powder, and ¼ buttermilk. Add a cup of flour at a time alternating with buttermilk ¼ cup at a time: 1 cup APF, ¼ cup buttermilk, 1 cup WWF, ¼ cup buttermilk, 1 cup APF, ¼ cup buttermilk, 1 cup WWF. Cut in butter.

3. Turn dough out onto floured surface. Roll out (coat in butter if you wish, but I didn’t) and sprinkle half with cinnamon-sugar. Spread raisins onto cinnamon-sugar dough. Fold plain dough over onto the cinnamon-sugar-raisin coated dough. Cut into desired circle size (mine were mini and about 1” in diameter). With remaining dough roll into balls (or pancake or hand formed biscuit) and cook with form-cut biscuits.

4. Bake for 8 minutes or until golden brown. Allow to cool while you clean your stand mixer equipment and you make the frosting.

5. In your clean stand mixer bowl combine all frosting ingredients with whisk attachment. When smooth check to be sure biscuits are cool and pour onto.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat By Summer: Cherry Chip Muffins Recipe

by 22 Comments

By Summer:

I had some fruits I wanted to use and with summer coming on Washington is a great location for fresh local cherries! They’re great fresh, but you can also dehydrate them and use them later in desserts, such as these Cherry Chip Muffins:

Cherry Chip muffins

Cherry Chip Muffins Recipe:

Ingredients:

1 cup flour
1 cup Coconut Blend flour
½ cup quick oats
½ cup ground flaxseed
2 Tablespoons shelled raw hemp seed
½ cup coconut flakes (I used sweetened because I ran out of unsweetened and I had this on hand.)
¼ cup honey
2 Tablespoons agave
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cream of tartar
½ cup white chocolate chips
¼ cup mini semi-sweet chocolate chips
1 cup dried pitted cherries

Directions:

1. Preheat oven to 350oF and grease muffin pan.

2. In your stand up mixer add all ingredients except chocolate chips and cherries. Mix well.

3. Add in chocolate and cherries. Fold in by hand with a plastic spatula.

4. Fill cups ¾ full. For mini cupcakes bake for 12 minute and regular size cupcakes bake for 22 minutes. Tops should be golden brown and inserted toothpick should come out clean.

I made mini muffins because I send my creations to work with his husband. Mini muffins feed more people and are not as “scary” because there isn’t so much to eat if a person just wants a little bit of food. However, using a whole cherry in a mini-muffin (like I did) takes up a lot of “room” in the mini muffin form.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treaty By Summer: Morning Glory Muffins Recipe

by 47 Comments

It’s MomStart’s fault this is late this week, I admit, I didn’t have time to get this up for Summer. Here’s her fabulous recipe this week.

By Summer:

Sorry for not posting last week! I got so caught up in my “Super Mommy” mode! This is why I don’t have my own blog! HA!

So thank you to Louise for the pardon, and I hope you will provide me one too. SOOOO, this week I’m bringing you two recipes. This one is a great snack or breakfast item … which is why I named them “Morning Glory Muffins”. Not after the flower, but since I thought off all the sweet things I like to have for breakfast and just threw them into this batter.

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If you need to “wake up and smell the coffee” (like I seem to need to do), then these will help! And, just for you, they’re simple to make! This is another of my all in one bowl recipes.

Morning Glory Muffins Recipe

Ingredients:

1 cup Mama’s Coconut Blend flour
½ cup quick oats
½ cup Love Crunch Apple Crumble
¼ cup wheat germ
¼ cup ground flaxseed
¼ cup butter
1/3 cup unsweetened apple sauce
¼ cup unsweetened coconut flakes (I used Bob’s Red Mill)
¼ cup agave
1 teaspoon ground cinnamon
¼ teaspoon cream of tartar
¼ cup shelled and salted sunflower seeds
1/3 cup white chocolate chips

Directions:

1. Preheat your oven to 350oF. Grease a mini muffin pan.

2. In your Kitchen Aid mixer with the paddle attachment mix all ingredients together until fully combined on speed 2.

3. Spoon into cups. Finish product will not rise, so plan accordingly! For minis cook 12 minutes but for regular muffins cook 22 minutes. An inserted toothpick should come out clean.

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat: Skinny Jeans Blueberry Muffin Tops Recipe

by 19 Comments

By Summer:

This recipe will help you get into your skinny jeans while you eat muffin tops! Ironic! As always this is a one bowl recipe … why make more work?

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If you’re about to start the recipe please know you’ll need a whoopie pie pan, a.k.a. muffin top pan. I didn’t have one, but a recipe I wanted to try called for one. I started looking at other recipes calling for this type of pan and decided I HAD to have one! I got mine on Zulily and it’s the Rachel Ray brand. If you like to experiment bake, do bake sales, or just need kitchen gadgets … get one!

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This is also a gluten free recipe. You can make it Primal with using a coconut flour and not a blend (though you might need a stabilizer like xanthium gum); honestly I thought I was ordering coconut flour and didn’t realize it was actually a blend until I got it. But no worries, I’ll try and bake with anything. Just FYI.

How to make Skinny Jeans Blueberry Muffin Tops:

Skinny Jeans Blueberry Muffin Tops Recipe:
Ingredients:

1 cup almond flour
1 cup coconut blend flour
¼ cup apple sauce
3 eggs
2 tablespoons butter, melted
3 teaspoons ground cinnamon
1 ripe banana
½ teaspoon salt
1 teaspoon vanilla extract
¼ ground cloves
½ cup honey
2 cups whole, fresh blueberries

Directions:

1. Preheat oven to 350oF. Butter/grease a muffin top pan.

2. Thoroughly combine ingredients except blueberries. Fold in blueberries.

3. Bake in preheated oven for 15 minutes or until an inserted toothpick comes out clean.

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Thursday Cinnamon Raisin Muffins Recipe

by 8 Comments

By Summer

Making muffins is a fun and easy way to warm up your morning! Who doesn’t love a muffin with milk, hot chocolate, coffee, or tea? YUM! It warms you to the core as you begin a busy day! Pair your muffins with a protein such as an omelet to keep your body full and ready for the day until its next scheduling fueling at lunch.

If you’re lucky to have a 2-dozen muffin tin then you’ll only need to be bother once to cook these tasty treats (I’m not so lucky … yet … but I’ll let you know if I find a good brand).

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Cinnamon Raisin Muffins Recipe

Ingredients:

1 cups flour
½ cup quick oats
½ cup wheat germ
½ cup ground flaxseed
¾ cup light brown sugar
1 Tablespoon baking powder
1/3 cup butter, soft or melted
2 large eggs
1/3 cup milk
¼ teaspoon of salt
1½ cup raisins
1½ Tablespoons cinnamon

Directions:

1. Preheat oven to 350oF. Line or grease your muffin tin.

2. Combine all ingredients in order of appearance into your Kitchen Aid stand mixer.

3. Cook for 20 minutes or until toothpick comes out clean.

4. Serve warm for the best start to a chilly autumn day!

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Thursday Adorable Carrot Cake Cookies Recipe

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We have a local farm spitting out great carrots though I’ve heard carrots are best after the first frost then they get some real sweetness to them. Nevertheless, I got 2 bunches from the farm specifically for making a carrot cake. Then my 4YO had a request; he’d like cookies instead … challenge accepted. Here is my recipe for Carrot Cake Cookies.

Carrot Cake Cookies

 

Adorable Carrot Cake Cookies Recipe

Ingredients:

2 eggs
¾ cup milk
¾ cup applesauce, unsweetened
4 Tablespoons butter, unsalted and softened, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 cup + 2 Tablespoons brown sugar, divided
1 cup flour
½ cup wheat germ
½ cup quick oats
¼ ground flaxseed
2 cups (shredded) carrots
1 cup raisins
1 cup Bob’s Red Mill coconut, shredded unsweetened
16 ounces cream cheese
1½ cups powdered sugar
1 Tablespoon milk (2% or higher)

Directions:a dozen Carrot Cake Cookies

1. Preheat oven to 350oF. Grease your cookie sheets.

2. With your Kitchen Aid Stand Mix using the whisk attachment mix together eggs, milk, applesauce, 3 Tablespoons butter and extracts. While in stir mode add in cinnamon, baking soda and 1 cup brown sugar.

3. Wash carrots and remove greens with ¼ inch top of carrot.

4. Stop mixer and add shredding attachment to your Kitchen Aid Stand Mixer. Drop in flour, wheat germ, oats, and flaxseed into bowl with wet ingredients. While stirring in bowl, shred carrots.

5. Stop mixer and add carrots, raisins, and coconut to mix and stir until they appear throughout the dough.

6. Drop cookies onto baking sheet. Cook for 12 minutes or until golden brown. Regrease your cookie sheet for each batch!

7. In the meantime, boil carrot tops for 8 minutes or until tender enough to pierce with a fork. Quickly drain fluid and run cold water over tops. Place tops in a skillet with 1 teaspoon butter and 2 Tablespoons brown sugar.

8. While everything is cooling, whip together cream cheese, powdered sugar, and milk.

9. When cookies and carrots are cool, frost cookies and decorate with carrot tops.

Yields 4 Dozen

 

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.