Tag Archives: Oatmeal

Home made-Bouchon Better Nutters

23 Jan

Boo hoo….I think I just threw my New Years Resolution out the window!!!!! My stomach is going to laugh at me again. You and your resolutions as it says.

Big surprise….Baking again. It has been a couple of weeks in which I did not bake and write on this blog and as a result I am craving some baked goods again. Don’t know why but recently I have been craving cookies again especially after work. I have been going to some local bakeries for some cookies to satisfy my cravings. While standing and pondering over the bakery counter and admiring the goodies, salivating no doubt, the peanut butter cookie stood out at me. Really…. I am Pavlov’s puppy. Better yet I must be related to Homer Simpson except I grow weak at the knees for cookies instead of doughnuts.
MMMMM…peanut butter goodness. Crunchy on the outside and creamy on the inside. I would have gone back for more but that was when I recalled the Bouchon Book had a recipe for the Peanut Butter Sandwich Cookie called the Better Nutters. Made it I did.

Prior to making the cookie, I studied the recipe first. Unlike most peanut butter cookies, Thomas Keller uses oats in his cookies. He also uses vanila paste in the dough as well. I think he is trying to achieve crunchiness.

To make the cookie, fist measure the dry ingredients such as flour, baking power and soda and combine them into a bowl. Oatmeal and peanuts were next measured. Once the dry ingredients were measured, combine the peanut butter and butter and beat until creamy and light. Add the brown sugar once the peanut butter mixture is fluffy. Next add the egg and vanilla paste to the peanut butter mixture. Mix until every ingredient is well blended. Add the dry ingredients next. Alternate with flour, oatmeal and peanuts into the mixture. The dough will be soft once all the ingredients are added. To harden the dough, Keller mentioned to place the dough into the fridge for about an hour to harden. Once the dough is hardened, bring out the dough and roll out. Use a circular cookie cutter and cut out the cookies. Bake them at 325F for 12-15 minutes.

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In this version, I used a simplified peanut butter butter cream. Creaming together peanut butter, icing sugar and butter, I piped the icing onto the cookies and assembled them.

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Better Nutters

peanut halves 30 grams
all purpose flour 198 grams
Baking Soda 9.1 grams-1 3/4 teasp. + 1/8 teasp.
Baking Powder 3.8 grams
Unsalted Butter 210 grams
Creamy Peanut Butter 86 grams
Light Brown Sugar 106 grams
Eggs 54 grams- 1 large egg
Vanilla Paste 8.5 grams ( I used vanilla extract)
Oatmeal 106 grams

Result: This recipe is a keeper as it really as crunchy on the outside and creamy on the inside. As an alternative and spice things up next time, I will add jam to the cookies.

Happy Baking!!!!

Apple Crumble Pie

17 Oct

Fall is finally here and what a spectacular scenery it is with its vibrant hues of orange, reds and yellows and gold. The mornings are a bit chillier and damp in Vancouver otherwise it is still a beautiful city to live in. I have not posted for a while and decided to do some catching up. Thanksgiving was just this past weekend and what a event it was as the city was decked out with pumpkin pies and turkeys. I am not a fan of pumpkin pies thus for Thanksgiving decided to make a apple crumble pie.

To make the pie, I first started out with a tart shell. Good old Christophe Felder, his tart recipe never fails. I baked the tart shells for approx 20 minutes at 350 degree oven.

Next I peeled some apples and added some cinnamon and brown sugar, flour to the mixture. Unlike most recipes that allow the apples to bake the in tart shell, I did the unconventional. I sauteed the apples in brown sugar first cooking them. I found the juices of the apples during cooking made a gooey mess thus decided to do this route.

Next I made the crumble. I combined the flour with the butter, sugar oatmeal and pecans together until it was fine. The tart was then topped out with the crumble. Baked it at 350 for approx 20 minutes.

Voila.

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Apple Crumble Pie.

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup walnuts or pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
8 tablespoons (1 stick) cold butter, cut into small pieces

Happy Thanksgiving Everyone!!!!

Bouchon Oatmeal Cookies

27 Apr

Cookies….mmmmm….I am referred to by some friends as the cookie monster minus big eyes and blue hair. I love cookies and better yet eating them. Recently I found the best chocolate cookies in town from Creme de la Crumb and it was melt in your mouth goodness. Because of this craving for crunchy and chewy cookies I decided to make some. I have been flipping through recipe books again as my appetite for sugar and baking is high. As I gazed over the pages of tantalizing desserts, my gaze stopped at the oatmeal raisin cookies from Bouchon.

Most of you know oatmeal cookies are a tradition and I am a fan of tradition….so here we go. Key to making cookies are the creaming of butter and sugar and the incorporating of eggs one at a time. Cream the butter and sugar until it is light and fluffy and then add in the eggs until well mixed. Add the dry ingredients next. The recipe calls to refrigerate the dough but I skipped the step. Spoon and roll the dough into balls and flatten and bake at a preheated oven of 325F for 15-17 minutes.

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Here is what they looked like once baked.

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Oatmeal Raisin Cookies

144 g all purpose flour ( I used 160 grams flour)
1 tablespoon cinnamon
1 3/4 teaspoon baking soda
1 1/4 teaspoon salt
140 g light brown sugar
69 g granulated sugar (I used only brown sugar and used 150 g sugar and it was sufficient)
155 g unsalted butter ( I used 150 g)
1/4 cup or 62 g eggs ( 1 large egg)
1 1/4 teaspoon vanilla paste ( I used homemade vanilla extract)
2 cups old fashioned oats
1 cup raisin ( I used cranberries)
Opt chocolate chips

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This recipe is a keeper as the cookies were chewy and crispy. The chocolate and cranberries added complexity to the recipe but if it were raisins it too would have been an awesome cookie. Next time as an alternative nuts will be added as well. Eat cookies!!!!

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