Oatmeal Cranberry Cookies with Apple Sugar Glaze

Oatmeal cookies are my favorite. Totally dunkable, they are made even better with raisins – I’m a traditionalist that way. But the other day when I got a hankering to make some, I realized I didn’t have any raisins. But…I had dried cranberries, which I’d intended for scones. They’ll have to wait.

On a lark, I decided to make a glaze for the cookies, seeing that I was already pot-committed to doing these up a little different. Nothing fancy, but I thought it was visually appealing in addition to adding a little to the taste and texture.

These cookies are thin and chewy, which I prefer. Be careful to watch them, as your oven temperature may vary just enough to cause them to burn.

And, they freeze well. If they last that long!

Print Recipe
Oatmeal Cranberry Cookies with Apple Sugar Glaze
Course Desserts
Cuisine American
Prep Time 15 Minues
Cook Time 12 Minutes
Servings
Dozen
Ingredients
Wet Ingredients
Additional
Glaze
Course Desserts
Cuisine American
Prep Time 15 Minues
Cook Time 12 Minutes
Servings
Dozen
Ingredients
Wet Ingredients
Additional
Glaze
Instructions
  1. Preheat oven to 350 degrees and prepare your cookie sheets with parchment paper. In a large bowl, sift together the flour, salt, cinnamon, and baking powder. Set aside. In another bowl, cream the butter and sugars well. Add the eggs, and vanilla. Combine the cream mixture into the large bowl of flour mixture, mixing well. Add the cranberries and oatmeal. Drop by rounded 2 tablespoons, about 2 inches apart. Bake for 10-12 minutes, monitoring closely to your oven's temperament. Let cool before moving to cooling rack for glazing.
Glaze
  1. Combine confectioner's sugar and butter. Slowly add apple juice until it is at a point where it drizzles easily. When cookies are cool, use a fork to drizzle glaze. Let dry before packing, using wax paper or parchment paper between layers.
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Elvis Muffins

True story: I woke up last week with Elvis on my mind. Actually, Elvis’ eating habits, his fondness for Fried Peanut Butter and Banana sandwiches. Now, I have no interest in eating, let alone making, such a thing, but it got me thinking about banana muffins. Go figure.

So I started with a banana bread and added peanut butter. It was a colossal failure. It happens. Too many bananas, too little peanut butter, I really screwed up. But after discretely getting rid of the evidence, I went back over my notes, made a few corrections, and nailed it.

For a brief period, I thought about whipping up a marshmallow fluff frosting, but decided that was ridiculous. But hey, if you’re looking to end your days like The King, it might be worth considering.

Print Recipe
Elvis Muffins
Course Breads
Cuisine American
Prep Time 15 Minues
Cook Time 15 Minutes
Servings
Muffins
Ingredients
Course Breads
Cuisine American
Prep Time 15 Minues
Cook Time 15 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat oven to 375 and prepare 12 muffin tins, either with baking cups or oil.
  2. In a large mixing bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  3. Mash bananas in a second bowl, mixing in peanut butter, brown sugar, cinnamon, vanilla, and egg.
  4. Gradually add the banana puree to the dry ingredient bowl, mixing well.
  5. Add in chocolate chips then scoop by 1/4 cupfulls into muffin tins
  6. Bake for 15 minutes or until a toothpick...you get the idea 🙂
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Cinnamon Pancakes

I have a confession to make. I’m not super dad. I know, I know, shocker, right? Like most parents there are days where I just don’t feel like being in the kitchen. Usually, this is 6-8am. And so I found myself in the frozen food aisle a few weeks ago buying (shudder)…..frozen pancakes. I’m so ashamed. Now, in my mind I tried to absolve myself of feeling guilty, but when I saw the look on my daughter’s face (“was I bad, daddy?”) I knew I couldn’t let this happen again.

And so I tweaked my traditional pancake recipe, then doubled it, making a batch large enough to keep them in pancakes for a while. By freezing them 2-per in sandwich bags, they can be easily microwaved or dropped in the toaster while I slumber.

I’ve included a buttermilk substitute here, because I rarely have it on hand and figure many of you are in the same position. Also, this recipe makes fluffy pancakes, which my kids prefer. I, on the other hand, like mine thin. About another 1/8th cup of milk will do the trick.

Print Recipe
Cinnamon Pancakes
Course Breakfast
Cuisine American
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
dozen
Ingredients
Course Breakfast
Cuisine American
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
dozen
Ingredients
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