Posts Tagged ‘raisins’
Simple Lamb Meatball Gyros
May 24, 2013 | 
Author I have not touched a single plant other than my baby basil growing on my porch in weeks. Yet somehow last week I contracted what looks like a small patch of poison ivy rash on the back of my right hand. It is strategically placed in an area that leads me to believe I shook hands with someone who had it on their thumb. WASH YOUR HANDS PEOPLE. Ugh! I’ll be soaking it in the Atlantic ocean this weekend for my cousin’s bachelorette party so hopefully that will help dry it out.
Speaking of washing your hands, be sure to also do so whenever you immerse your hands in raw meat to make burgers or these lamb meatballs. Mixing and forming raw meat is one of my least favorite tasks while cooking, so I took advantage of Bob since he was visiting for BBQ fest/a long weekend and delegated this step to him. Add that to the list of reasons why I like cooking with others O:-). Don’t worry, I was kind enough to turn on the faucet and dollop soap onto his hands afterwards.
These gyros would be a perfect weeknight meal because it comes together quickly and satisfies. But if you feel the need for a side, go for a Greek salad or if you have more time, oven roasted Greek potatoes.
One year ago: Spicy Basil Chicken
Two years ago: Buttermilk Ranch Mac & Cheese
SIMPLE LAMB MEATBALL GYROS
Serves 4
Ingredients:
1 lb. ground lamb
1/4 cup golden raisins
1/2 tsp ground cinnamon
1 whole grain English muffin, pulsed in a food processor for breadcrumbs
1 egg, lighten beaten
4 scallions, thinly sliced, divided
1/2 cup Greek yogurt (I used 0% plain Chobani)
Fresh mint leaves, for garnish
1/4 cup freshly chopped tomatoes, for garnish
1/4 cup sliced red onion, for garnish
1 lime, for spritzing
Coarse salt and freshly ground pepper
Directions:
- Preheat oven to 400. Line a rimmed baking sheet with foil and lightly coat with nonstick spray, set aside.
- In a large bowl combine the lamb, raisins, cinnamon, breadcrumbs, egg, 3/4 of the scallions, and a good pinch of salt and pepper. Form meatballs about the size of a golf ball. Place them on prepared baking sheet.
- Bake for about 20 minutes, rotating every few minutes so they brown evenly on all sides.
- Heat the pita bread in the microwave until soft and pliable. Place 3 to 5 ball on each pita bread. Dollop with a little yogurt and garnish with remaining scallions, mint, tomato and red onion. Spritz with lime and serve!
Source: Bev Cooks
Hot Oat & Quinoa Cereal
Memphis may be experiencing highs in the 80s and lows only in the 60s, but that doesn’t stop me from craving a warm breakfast. The great thing about this oatmeal/cereal is that you can prepare it the night before and then reheat it in the morning, complete with some great toppings. It even has some quinoa in it instead of just being all oats so it’s packed with extra protein. And by the way even if you are not a quinoa fan, it blends right in. Which got me to thinking, maybe I should try adding quinoa to granola bars?
One year ago: Blueberry Oatmeal Bagels
HOT OAT & QUINOA CEREAL
Serves 4
Ingredients:
CEREAL
1/2 cup dried cranberries
1/2 cup steel cut oats
1/2 cup rinsed quinoa (you can buy it pre-rinsed)
1/4 cup golden raisins
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamon
4 cups water
TOPPINGS
Milk
Maple syrup
Toasted pepitas
Toasted walnuts
Directions:
- In a medium saucepan, bring dried fruit, steel-cut oats, quinoa, raisins, salt, cinnamon, cardamom, and water to a boil. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
- Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, pepitas, and walnuts.
Source: Bon Appetit February 2013
Posted in Breakfast, Oatmeal | 
Tags: cranberry, maple syrup, oats, pepitas, quinoa, raisins, walnuts | 
4 Comments »
Speculoos Oatmeal Raisin Cookie Dough Granola Bars
In my opinion the best granola bars are the soft chewy ones, and after the no-bake peanut butter granola bars I made I wasn’t sure a granola bar could get any better. But after seeing Lindsay’s recipe for oatmeal cookie dough granola bar in her Cookie Dough Lover’s Cookbook, I decided that the granola bar base from the peanut butter bars were destined to be combined with cookie dough. And not just any cookie dough, but an oatmeal raisin cookie dough with Speculoos cookie butter mixed in. I even went so far as to mix the cookie butter into the granola bar base itself. They may not be the healthiest granola bars, but they taste just like an oatmeal raisin cookie but are better for you than a cookie! Which means they are highly addicting.
One year ago: Flavor-Injected Glazed Ham
SPECULOOS OATMEAL RAISIN COOKIE DOUGH GRANOLA BARS
Makes 12 bars
Ingredients:
COOKIE DOUGH
2 Tbsp unsalted butter, room temperature
2 Tbsp Speculoos (or Biscoff) cookie butter
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1/4 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp quick oats
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup raisins
1/2 cup chopped walnuts (optional)
BAR BASE
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Speculoos (or Biscoff) cookie butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
Directions:
- Line an 8 x 8 inch baking pan with parchment paper, leaving some overhanging over two opposite edges. Set aside.
- Make the cookie dough: In a medium bowl, beat butter, Speculoos cookie butter, and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour, oats, salt, and cinnamon on low speed until incorporated. Fold in raisin and walnuts.
- Make the bar base: In a large sauce pan, add butter, brown sugar, honey, and Speculoos cookie butter. Heat over meadium-low, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats and crispy cereal until well coated. Pour half into the prepared pan. Press the mixture evenly into the pan. Sprinkle the cookie dough over the top followed by the remaining oat mixture and gently press with your hands until evenly spread and flat.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Cookie dough adapted from The Cookie Dough Lover’s Cookbook, by Lindsay Landis. Granola bars adapted from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: honey, oats, raisins, speculoos, walnuts | 12 Comments »
Carrot Cake Waffles
Yet again, another holiday has snuck up on me. Hard to believe it is already April and Easter is this weekend! I feel like I had corned beef and cabbage just yesterday. But thanks to Erin of Big Fat Baker and the Holiday Recipe Club, I remembered to start whipping up Easter treats in the nick of time.
For this holiday, our designated ingredients from which we had to choose at least one were spinach, carrots and eggs. This recipe incorporates the last two to create carrot cake waffles! Because what’s better than carrot cake for dessert than for breakfast? What took these waffles over the edge for me was the maple nut cream cheese spread. It’s divine!
Don’t forget to check out what everyone else made who participated this holiday. I am especially curious to see what Easter-themed recipes contain spinach since that one stumped me.
One year ago: Chocolate Cookies ‘n’ Creme Cookies
CARROT CAKE WAFFLES
Makes approximately 7 waffles
Ingredients:
WAFFLES
4 Tbsp (1/2 stick) butter
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1-1/2 cups all-purpose flour
1/2 cup 100% whole wheat flour
1/2 tsp salt
2 Tbsp sugar
1-1/2 tsp baking soda
1-3/4 cups lowfat buttermilk
2 eggs, separated
1/2 tsp vanilla extract
1 cup raisins
1 cup walnuts, chopped
1-1/2 cup finely grated carrots
Cooking spray for waffle iron
MAPLE NUT CREAM CHEESE SPREAD
8 oz. reduced fat cream cheese, softened
3-4 Tbsp maple syrup
1/8 cup chopped walnuts
Directions:
- Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
- In a large bowl, combine the flour, salt, sugar, baking soda. Set aside.
- Mix together the buttermilk and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
- Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter.
- Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
- To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread, or keep them warm for a few minutes in a low oven. (You may also freeze cooled leftovers for homemade frozen waffles!)
Source: Adapted slightly from Willow Bird Baking.
Posted in Breakfast, Easter, Holidays, Waffles | Tags: buttermilk, carrots, raisins, walnuts, whole wheat | 25 Comments »
Peanut Butter Cinnamon Raisin Apple Bars
Is anyone else deprived of Trader Joe’s like I am? Memphis used to at least have World Market but those were all closed down for some reason unknown to me a couple years ago, leaving me completely out of the loop when it comes to fun food finds. While visiting my family in east TN over the weekend, I made a trip into World Market (oh and btw they are getting a Trader Joe’s soon and I may start visiting a lot more) and snatched up a couple things.
One thing I found was the Peanut Butter & Co‘s cinnamon raisin swirl peanut butter. I have been wanting to try it out for so long, sweet victory! First things first, I had to do the plain spoon test which this passed with flying colors – as if there were any doubt. But unfortunately, I decided I couldn’t eat the entire jar by itself, so I substituted it for regular peanut butter in a bar recipe I had seen awhile back on Two Peas & Their Pod.
Peanut butter and apples definitely work, and the combination was even more wonderful with the addition of cinnamon and raisins. Sure there’s a lot going on but none of it is overpowering. And the glaze on top seals the deal.
One year ago: Strawberry Fig Newtons
PEANUT BUTTER CINNAMON RAISIN APPLE BARS
Makes 24 bars
Ingredients:
BARS
1/2 cup (1 stick) unsalted butter
2 cups brown sugar
1/2 cup Cinnamon Raisin Swirl Peanut Butter*
2-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla extract
1 heaping cup diced apples, peel removed (I used a Granny Smith apple)
GLAZE
1 cup sifted powdered sugar
2 Tbsp milk
2 Tbsp cup Cinnamon Raisin Swirl Peanut Butter
1/4 tsp vanilla extract
*If you cannot find this, add some cinnamon and chopped raisins to regular peanut butter
Directions:
- Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch pan and set aside.
- In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in the diced apples.
- Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 30 minutes or until the top is golden and the edges are slightly browned. Remove bars from oven and place them on a wire rack to cool.
- While the bars are cooling, make the peanut butter glaze. In a small bowl, combine the sifted powdered sugar, milk, peanut butter, and vanilla extract. Whisk until smooth. Add more sugar if too thin, or more milk if too thick. Drizzle the glaze over the cooled bars. Cut into squares and serve.
Source: Adapted slightly from Two Peas & Their Pod.
Posted in Brownies & Bars, Desserts | Tags: apples, cinnamon, peanut butter, raisins | 25 Comments »
Cranberry and Orange Granola
My friend Amber mailed a batch of this granola to me for Christmas this year. Even though I did not make this I sure did get to enjoy it again and again. It is incredible and I need to share it with you. The orange peel is the superstar of this recipe. I love it in milk, in yogurt or just as a snack all by itself.
One year ago: Chicken Sallopine with Sage and Fontina Cheese
CRANBERRY AND ORANGE GRANOLA
Makes 4 cups
Ingredients:
2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1/2 cup agave syrup
1 Tbsp unsalted butter, melted
1 tsp grapeseed oil
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup candied orange peel, sliced into long thin strips
Directions:
- Preheat oven to 300 degrees. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl, add almonds and let cool slightly.
- Coat same baking sheet with nonstick spray. Whisk agave syrup, butter, and grapeseed oil in a small bowl to blend. Pour syrup mixture over oats; stir to thoroughly coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove the granola from the oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Source: Bon Appétit, December 2011
Pecan Fruit Cake
I never understood the aversion to fruit cake. Until I realized it was because I was spoiled by my dad’s version (seems to be a trend when it comes to anything my dad cooked/baked). I doubt I will ever stray away from this recipe, unless he finds some inconceivable way to improve it. It’s dense and moist like a pound cake, but filled with an insane amount of fruit and nuts. This is one fruit cake that will not be pawned off.
PECAN FRUIT CAKE
Makes 2 cakes
Ingredients:
2 cups unsalted butter, at room temperature
2-1/4 cups sugar
6 large eggs, beaten
4 tsp lemon juice
4 cups flour, divided
2 tsp baking powder
1 lb (2-1/2) cups candied red and green cherries, cut in pieces
1 lb candied pineapple, cut in pieces
1 lb golden raisins
1 lb (4 cups) chopped pecans
1/2 lb (2 cups) whole almonds (I opted to chop mine a little)
Directions:
- Preheat the oven to 250 degrees for tube/bundt pans or 275 degrees for loaf pans. Generously grease and flour two pans and set aside.
- In a medium bowl, sift together 3 cups flour and the baking powder.
- In a large bowl, beat the butter and sugar. Add beaten eggs and lemon juice until incorporated, then add the flour/baking powder mix.
- In a separate extra large bowl, mix candied fruit and raisins with the remaining cup of flour until well coated. Add nuts and then the batter and mix well.
- Pour evenly into the two prepared tube or loaf pans. Tube pans cook the best. Do not use glass pans. Bake tube pans at 250 for about 1.5-2 hours; loaf pans cook at 275 for about 1-1.5 hours.
- Cook times are approximate. Test for doneness with a toothpick after one hour and as needed afterward. Do not over cook! Slow baking keeps the cake moist. Let cool completely before removing from pans. Keep covered in fridge.
Source: My dad
Healthier Oatmeal Raisin Cookies
A friend made a comment after I posted about the healthier chewy chocolate chip cookies, that when I made oatmeal raisin cookie he would be impressed. As Barney would say, “Challenge accepted!” (BTW, I’m so excited the new season of How I met Your Mother started. And Big Bang Theory, yay!) I applied the same type of substitutions as I did to the chocolate chip cookies so these cookies are healthier than the original recipe. But don’t confuse “healthier” with “healthy”. Even though they are in slightly reduced amounts, I refused to sacrifice all of the sugar and butter. Cookies out of my oven cannot be 100% healthy 
. Even at “50% healthy” these cookies are still soft and chewy – the way a cookie should be, especially oatmeal raisin. And as usual I felt like I could get away with eating half a dozen straight out of the oven. I love being my own taste tester!
Several great bloggers have already donated a baked good to help Dave walk again, but am still looking for more! I am hosting a bake sale in honor of Run for Dave on Oct 2. Please e-mail me at spiffycookie at gmail dot com if you are interested in contributing.
HEALTHIER OATMEAL RAISIN COOKIES
Makes approximately 3 dozen cookies
Ingredients:
3/4 cup butter, softened
1/4 cup nonfat plain yogurt
1 cup dark brown sugar, packed
1/4 cup sugar
1 egg
1 Tbsp ground flaxseed mixed with 3 Tbsp water
1 tsp vanilla extract
3/4 cup flour
1 cup 100% whole wheat flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts (optional)
Directions:
- Preheat oven to 375 degrees.
- In a large bowl beat butter, yogurt, brown sugar, granulated sugar, egg, flax mixture and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats, raisins and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silpat-lined cookie sheet and press down into round disks (the cookies do not spread well on their own).
- Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
Source: Adapted from Annie’s Eats
Stuffed Oatmeal Raisinet Cookies
Guess what!? This is my 100th post!! And even better? It’s Oatmeal Cookie Day! Hooray!
Such a soft cookie, it’s one of my favorites from the cookie platters provided at work presentations. But instead of just settling for a regular oatmeal raisin cookie, why not take it a step further and stuff it with cream cheese? And while we’re at it, how about Raisinets instead of plain raisins? Cause I think that sounds great and you know what? It is! This might be one of my new favorite cookie recipes.
Ingredients:
FILLING
8 oz cream cheese, softened (used Neufchatel)
4 Tbsp sugar
2 tsp vanilla extract
COOKIES
1 cup butter, softened
1-1/2 cups dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oats
1 cup raisinets
1 cup chopped walnuts (optional)
Directions:
- Add the filling ingredients to a medium bowl and mix well. Let the mixture cool and solidify in the refrigerator until ready for it.
- Preheat oven to 375 degrees.
- In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats, raisinets and walnuts (if desired). Shape dough into balls—about 2 tablespoons each.
- Remove the filling mixture from the refrigerator and stuff each dough ball with 1 teaspoon of the mixture. Place about 2 inches apart onto a silpat-lined cookie sheet.
- Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
Source: Adapted from Annie’s Eats and Baking Blonde
Baked Oatmeal
Packaged microwaveable oatmeal, while convenient, cannot compete with homemade. Call me a food-snob but I think most things apply to that scenario.
Until I found this recipe at Lynn’s Kitchen Adventures, I did not think that oatmeal could be a weekday breakfast option. After preparing the night beforehand, I woke up a bit earlier in order to get the oatmeal out of the fridge and into the oven to cook while I took my time getting ready for the day (since I spend less than 50 minutes in the morning).
Lynn does mention that you may cook this right away, but the texture is better if you let it sit overnight. Also, I wanted to serve this with fresh fruit on top as a raisin alternative, but I have a weakness for fruit and ate all of it before morning. Oh well, I do not dislike raisins, just thought fresh fruit would be better!
The golden color was beautiful out of the oven. Crunchy edges are not something I am used to with oatmeal but the texture was great! And the middle was nice and soft to contrast. I did add milk to mine as I found it to be a bit dry without it (Brent thought it was fine without, but added syrup on top). As for the flavor, I think next time I will use brown sugar instead of white to pump it up a bit. But overall it was pretty darn tasty.
Ingredients:
3 cups rolled oats (not quick)
1 cup raisins
1/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 cup applesauce
1/2 cup vanilla yogurt
1/2 cup milk
1/4 cup oil
2 eggs
Directions:
- Mix together oats, raisins, sugar, baking powder, cinnamon, and salt.
- In a separate bowl whisk together applesauce, yogurt, milk, oil, and eggs. Stir into oat mixture.
- Pour into an 8×8 inch greased pan. Cover and refrigerate overnight.
- Bake at 350 degrees for 45-50 minutes.
- Serve with brown sugar sprinkled over top (and/or whatever else you choose).
I should try my father’s apple harvest oatmeal (with chopped apples and nuts) in this baked format. Another day…
Source: Lynn’s Kitchen Adventures
