Monthly Archives: February 2012

Baked Oatmeal


Here’s a recipe that has become a standard in my house. The first time I had baked oatmeal was at the Pemberley Tea Shop in Lancaster. It had very familiar tastes, but I’d never had anything exactly like it before. It was sweet, but not overly sweet, had the texture of oatmeal, but in a firmer cake-like form, without the soft crumb produced by a cake. Instead, it had a moist, chewy texture and a heart-warming taste.

A little while after that experience, I found a recipe clipping floating around my house for baked oatmeal, by Gourmet magazine. Glancing at the ingredients, I was a bit nervous to see how it would turn out since there’s many different variations on baked oatmeal, but with a few tweaks, I was extremely satisfied with the final product and discovered it tasted the best for breakfast, warmed with a little milk and then garnished with some sliced banana and/or berries.


Baked Oatmeal

Yield: one 8-inch square pan


3 cups rolled oats

1/2 cup currents

scant 1/4 cup granulated sugar

2 tsps baking powder

1 3/4 tsp cinnamon, divided

1/4 tsp salt

1/2 cup unsweetened applesauce

1/2 cup plain low-fat yogurt

1/2 cup milk

1/4 cup canola oil

2 large eggs

2 tsps pure vanilla extract


1. Preheat oven to 350 degrees with rack in middle. Lightly grease an 8-inch square glass baking dish.

2. Stir together oats, currents, sugar, baking powder, 1 1/2 tsp cinnamon, and salt in a large bowl.

3. Whisk together applesauce, yogurt, milk, oil, eggs, and vanilla in another bowl until smooth. Stir into oat mixture, then pour oatmeal into baking dish.

4. Sprinkle remaining 1/4 tsp cinnamon on oatmeal, then bake until a wooden pick inserted into center comes out clean, (mine is done in 28/29 minutes, rotating half way through). Cool to warm in pan on a rack, 20-30 minutes, then cut into sqaures.

Adapted from Gourmet magazine, which was adapted from Café Azafrán 




Moist and Chewy Molasses Cookies


These cookies are an all-time favorite. My mom would send me care packages from time to time freshman and sophomore year, when I didn’t have access to a kitchen and had to endure through the grossness of the dining hall. The first time she sent me these cookies, they were quickly devoured by my friends and me, savoring every last crumb.

The second time, they were given a nickname. Now this nickname wasn’t very appetizing because for some reason that no one can figure out to this day, these cookies tasted exactly like Doritos. Yes, the chip. So they became known as the Dorito cookies. We offered one of these cookies to every person that popped in my friend’s dorm room that evening. Without revealing the type of cookie, we told each person to try it and then tell us what it tasted like. Every time, the person skeptically guessed Doritos. Even the drunk ones.

But don’t worry, this little mishap only happened once, out of many many times. My mom nor anyone else have absolutely no idea what could have seeped into those cookies, but I doubt they will ever be able to be replicated.

People who are not familiar with the Dorito cookie story have another nickname for these cookies: The Best Cookies Ever (Katie and her hall ; ) )!

They are moist, flat, spiced, soft and chewy and surprisingly simple to make! Yum!!

Moist and Chewy Molasses Cookies

Yield: About 30 cookies


12 tablespoons (1 ½ sticks) unsalted butter

1 cup granulated sugar

¼ cup molasses

1 egg

1 ¾ cups unbleached all-purpose flour

½ tsp ground cloves

½ tsp ground ginger

1 tsp ground cinnamon

½ tsp salt

½ tsp baking soda


  1. Preheat oven to 350 degrees.
  2. Melt butter, add sugar and molasses and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
  3. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.
  4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving a couple inches between cookies. (They will spread during baking).
  5. Bake until cookies start to darken, 8-10 minutes. Remove from oven while still soft. Let cool on foil.

From The Silver Palate Cookbook