Tag Archives: oatmeal

A Cookie Special

less than 8 weeks left!

till I leave Singapore for seven years or forever.

till I can no longer bake. (or for at least 7 years anyway)

and its all worth it.

So many years of struggling and trying to get there… all worth it.

 

That news is all for another time! For now, enjoy some cookies!

You know, that really shows nothing.

 

 

Yup, that’s it. Way better!

 

 

In case you were wondering, these cookies have chocolate chunks (hand chopped from a bar) and Oreo pieces.

A peep at the oatmeal raisins ones, which were ridiculously un-photogenic. Urgh.

 

 

The Chocolate Chips Marshmallows Cookies. My favourite! Marshmallows make a whole lot difference. They are my mandatory cookie ingredient.

 

Puffy, chewy, soft in the middle, gooey from the chocolate chips…

 

 

Recipe is from How Sweet Eats: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/

 

 

 

Try making them for yourself! You won’t regret!

 

(Below: failed madelines)

 

 

 

 

Insanely Cookied Tart for the ‘Cookie-holic’ (Vegan and Much Healthier)

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I’m so excited to share with you this new creation! 

Its awesome. 

Its majestic.

It looks unhealthy.

But its whole wheat, has oats, is low fat, uses no white sugar and is so easy.

A biscuit-y pastry crust.

A cookie cake layer.

Frosted with raw (eggless) cookie dough.

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Choice of sweetener: Brown sugar!

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The Oat Flour I used.

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Insanely Cookied Tart

No. of servings: 4

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Notes: Use a cake pan. I used a 6 inch/15 cm diameter non-stick cake pan. If your pan is not non-stick, coat with non-stick spray or fat. You can use a bigger cake pan. Tart will be shorter and baking time must be reduced accordingly. Prepare the cookie layer before the biscuit pastry crust because the cookie dough balls need time to chill.

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Ingredients

Biscuit Pastry Crust (bottom)
  • 20g brown sugar
  • 1 tbsp reduced fat margarine
  • 40g whole wheat flour
  • 40g oat flour (or more ww flour)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 5 tbsp maple syrup/honey
  • 1/4 tsp butter essence
  • 1/4 tsp vanilla extract
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Cookie Layer (Adapted from ‘Buns in my Oven‘)
  • 3 tbsp reduced fat margarine, cut into small cubes
  • 4 tbsp brown sugar
  • 1 tbsp egg, cold (vegan: use egg replacer)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tbsp oat flour/ quick cooking oats
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 × 50g semi-sweet chocolate, chopped into chunks (vegan: non-dairy chocolate) Note: chunks can be big! The tart will be more gooey!
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Raw Cookie Dough Ball ‘ frosting’
  • 1 tbsp reduced fat spread
  • 2 tbsp oat flour
  • 2 tbsp all purpose flour
  • 3 tbsp condensed milk/ soy creamer
  • 1/8 tsp salt
  • 1/2 tsp butter-vanilla extract
  • 2 tbsp brown sugar
  • some soy milk

Regular: 1 tbsp chocolate chips

Chocolate: 1 tbsp cocoa powder

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Directions

Biscuit Pastry Crust (bottom)

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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The uncooked crust looks like this:

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Cookie Layer (Adapted from ‘Buns in my Oven‘):

  1. In the bowl of your stand mixer, beat together the cold margarine and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg, maple syrup and vanilla and continue to beat until combined.
  2. Mix together the dry ingredients and add them to the margarine and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add 1 portion of chocolate chunks and mix until combined.
  3. Measure out the dough in equal portions depending on the size you want them. (I used 25g pieces rolled into balls.)
  4. Place on a sheet or in a container, cover with plastic wrap and place in the freezer for at least 20 minutes.  This will help prevent the cookies from spreading.
  5. By this time, the biscuit pastry crust will have finished baking.
  6. Spread remaining portion of chocolate chunks onto the biscuit pastry crust.
  7. Arrange cookie dough balls onto the crust and return to oven to bake.
  8. Bake at 350°F/180°C for 15-20 minutes if you use 25g balls. If using smaller balls, bake for 11-13 minutes.

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After this step (before frosting), you’ll get something like this:

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Removed from mold…

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Raw Cookie Dough Ball ‘ frosting’:

  1. Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream.
  2. Divide batter into 2 portions.
  3. To 1 portion, mix in chocolate chips.
  4. To the other, mix in cocoa powder.
  5. Use frosting to frost the cake using a piping bag (or not).

Serve warm with ice cream or cold whipped cream.

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Till next time! D

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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An Experiment: Low Fat (Vegan) 3-Layer Cookie Dough Bars

What would Gordon Ramsay say?

My brother loves Gorden Ramsay. He’s cool. Like a chef version of Simon Cowell, but nicer. And really cute sometimes. 🙂

I made these bars today as an experiment to get perfect cookie dough bars. These are not perfect.
I’ll continue experimenting after my exams. I always bake after a series of exams. Remember this? and this?

Here’s a diagnosis.

What went wrong?
1. cookie cake layer is too dense (flour+ leavenershould be added) because I made it gluten free
2. cookie crust layer should be baked before all other layers are added

What I learnt (from other peoples’ experiences):

1. Never use fat-free cream cheese
2. Grease the pan!!!
3. Use real butter


What I want to ask Gordon Ramsay?

1. how do you make sure all layers are cooked when all 3 have different baking times?
2. You’re a chef. But, does that make you a pastry chef too?… Can you make macarons and layer cakes? Update: I checked! Apparently, he can!

Layers: (from top to bottom)

1. cocoa cheesecake

2. cookie cake

3. cookie crust

Monster Version, suggested by my mum, drenched in chocolate syrup from here, and with pink sugar beads leftover from my layer cake.

I have to say though, that while it wasn’t good enough, it was pretty tasty! 😀 😀

Cookies ‘n’ Cream in a Bowl (Healthy Vegan Oatmeal)

Here’s an apology in advance. I’m sorry. The following may be an eyesore.

See my smashed oreos? I dumped them into a separate cup so they wouldn’t get soggy.

Want to know something?

This is the BEST oatmeal I’ve ever eaten and the first I’ve ever really finished.

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Cookies ‘n’ Cream in a Bowl

No. of servings: 1

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Ingredients

For Oatmeal
  • 40g quick cooking oats
  • 1/8 tsp salt
  • 1 1/4 cup water
  • 3/4 cup unsweetened soy milk (or other non dairy milk)
  • 1 1/2 tsp vanilla essence
  • 2 tbsp pure maple syrup/ agave syrup
For ‘Cream’
  • 1/4 cup unsweetened soy milk
  • 2 packets stevia
  • 1 tsp vanilla essence
  • 1/2 tbsp pure maple syrup

Directions

Cook oatmeal:

  1. Mix the first 4 ingredients for oatmeal in a saucepan.
  2. Heat till mixture boils and then lower the heat for oatmeal to simmer.
  3. Let oats simmer for about 10 minutes or until the oatmeal is at the texture you want. Turn off the heat.
  4. Add in remaining ingredients and mix till even.
  5. Pour in the ‘Cream’ (directions below) over the oats.
  6. Put in freezer for 15 minutes (mandatory! This step is essential to make oatmeal super creamy and custard-y!)

Make ‘Cream’:
Just mix everything together and pour over your cooked oatmeal.

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Optional Additions:

  • 1 Oreo sandwich (without cream if you don’t like it… I don’t)– SMASHED (OPTIONAL)
  • Drizzle of pure maple syrup/ agave syrup
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Wanna see the innards?

You know, oatmeal doesn’t always like to get a nude picture taken, but I kind of took one when mine wasn’t looking. Oops.

An empty bowl!!

Chocolate Blueberry Pie Steel Cut Oatmeal in a JAR

I lied about the hiatus. I’m sorry! I love blogging too much… way too much. But I have a reason.

I love this.

Its soooo creamy! Like a PUDDING-cum-custard. Topped with blueberries, drenched in chocolate, cinnamon- infused. 

Wait! Are you sure love is spelled “L-O-V-E”?

Because I’m pretty sure its spelled “Chocolate Blueberry Pie Oatmeal”.

You know, I’m NOT usually a fan of cooked oatmeal in a bowl. The usual breakfast fare. It doesn’t quite agree with my tummy. But drenched in this dessert-y goodness, oh what the heck, stomach discomforts? Oh whatever!!! 😀

I’ve got soooo many pictures to show you!!! These are just super duper photogenic 😀 

I hope you’re not drooling… because I’m busy wiping away mine.

I’m sorry the picture here is so highly sharpened the chocolate layer looks like sand. I SWEAR its thick, syrupy and delicious. You can lick it and not bite it. Scout’s honour. I used to be a girl scout. A brownie (human one, inedible).

Used to be. I sucked at sewing buttons. Everyone could but I couldn’t. Brownied failure. I belong in the kitchen. To bake like crazy.

In this oatmeal:

bottom layer: Cinnamon – infused steel cut oats

middle layer: Chocolate syrup (super healthy)

top layer: Blueberries

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Blueberry Pie Steel Cut Oats

no. of servings: 1

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Ingredients

For Oatmeal
  • 40g steel cut oats
  • 1 cup water
  • 1 cup unsweetened soy milk (or other milk :D )
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 2 tbsp pure maple syrup/ agave syrup
  • 2 packets stevia
  • Empty JAR
For Chocolate syrup
  • 1 tbsp cocoa powder
  • 1 tbsp pure maple syrup/ agave syrup
  • 1/2 tsp vanilla extract

Directions

For Oatmeal
  1. In a pot add water, salt, soy milk and oats.
  2. Heat till the mixture boils, then lower to LOW heat.
  3. Let cook, cover with a pot cover (better if it has a hole), and let simmer for 30 minutes.
  4. Every 5 minutes, come back to stir the mixture to make sure it doesn’t stick to the pan.
  5. When it has reached your desired consistency, turn off the heat
  6. Add cinnamon and vanilla essence.
  7. Mix well.
  8. Pour into JAR!
  9. Prepare to add toppings.
For Chocolate syrup
Mix well!! Until it turns syrupy and uber-thick. So yummy! Make extra, in case you accidentally spooned some into your mouth before it goes onto the oatmeal ;-)
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To Assemble:

  1. You need 1/4 cup blueberries or as much as you want. I used an entire fruit serving!
  2. Pour chocolate syrup over the oats! Add blueberries.
  3. FREEZE for 15 minutes (MANDATORY!!!!!)
  4. It makes the oats SUPER custard-y! :D

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PS:If this page took too long to load, I apologise! 

Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!! Thanks for organising, Ricki!!!! 😀

Also submitted to: Allergy-Friendly Lunchbox Love Link Party. Thanks, Vintagemom for the invite!!:D

Allergy-Free Vintage Cookery

An Oatmeal Chocolate Hurricane

The Oatmeal Bowl I couldn’t finish. 

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Chocolate Oatmeal Hurricane

No. of servings: 1

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Ingredients

For Oatmeal
  • 40g quick cooking oats
  • 1 1/4 cup water
  • 3/4 cup unsweetened soy milk
  • 2 tsp brown sugar
  • 1/8 tsp salt
  • 1/4 banana (sliced)
  • 1 tsp instant coffee (optional)
For Chocolate ganache
  • 1.5 tbsp pure maple syrup/ agave syrup
  • 2 tsp cocoa powder
  • 1 tsp black soy bean flour/ soy bean flour/ cocoa powder
  • 1 tsp vanilla essence/ extract (optional)

Directions

For Oatmeal
  1. In a saucepan, add all ingredients and cook at medium heat.
  2. Keep stirring to keep oatmeal from getting burnt.
  3. Watch the oatmeal gets thicker and thicker!
  4. When its no longer watery but creamy, turn off the heat and let the oatmeal to stand for a couple of minutes.
  5. You’ll get a SUPER bowl of oatmeal. Really! The banana is optional, I didn’t liked it cooked but many bloggers like it because it gives the oats an extra creamy consistency! To add or not to add? Your call!
For Chocolate Ganache
Mix well!!
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To Assemble:

  1. 1 tbsp Chunky Peanut Butter
  2. 1 Oreo Sandwich, Crushed into smithereens

Pour chocolate ganache  onto oatmeal. Sprinkle crushed oreo sandwich and add peanut butter.

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Oatmeal for lunch?

Yep, it was lunch 😀

We hate Hurricanes.

We love Chocolate.

We love Oats.

Guess this particular hurricane isn’t that bad after all! 😀

Fat-Free Raw Oatmeal Raisin Cookie Dough Bites

Who’s that dirty girl?

What’s up with those wrappers… strewn all across your table while you’re studying??!!

Weell…

Chocolate-Covered-Katie happened.

WAIT!

Before you begin, you have to make your own oat flour.

Because you want bits and pieces of oats here and there to chew on. Yum.

Blend your oats in a blender! You can use quick-cooking/old-fashioned/steel-cut oats. Whatever you want.

Go on! Blend it!

What do you do next?

Make

Fat Free Raw Oatmeal Raisin Cookie Dough Bites

of course!

Tightly adapted from Chocolate Covered Katie

Mix everything together. Add 2tbsp+2tsp milk (dairy/non-dairy) and mix into dough! Refrigerate dough in freezer for 5 minutes. Roll into small balls. Freezer for an hour.

And EAT. Seriously, do you really need me to tell you that?

MAKE THEM NOW!!! 😀