~Sweet Lab~

sweet & accessible recipes, collected or designed by myself

Pumpkin Oatmeal Cookies

I love pumpkin cookies in theory but in practice they store badly for me or are too heavy for my taste and not too good for you. I decided to try out this recipe and see if the addition of oatmeal and flax seed (something we have on hand all the time) would turn out a bit less perishable!

Ingredients:

  • 2 cups flour
  • 1 1/3 cups rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 2/3 cups sugar
  • 2/3 cup canola oil
  • 2 tablespoons molasses (or 3 or 4)
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • optional: 1 tablespoon ground flax seeds

Preheat oven to 350 degrees fahrenheit.  Grease 2 baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin, vanilla and flax seeds until combined. Add dry ingredients to wet, folding to combine. 

Substitutions: I used a variety of substitutions in this recipe. the first photos you see are made with oil, but less white sugar, instead it was about one third white, one third brown, and one third agave nectar, plus an extra tablespoon of molasses. 

The second batch of photos is from one where I completely removed oil in favor of unsweetened applesauce, and I didn’t reduce the pumpkin. The ratio for the second batch was

2/3 cup applesauce (in place of oil)

1/2 cup white sugar

1/3 cup brown sugar

1/3 cup agave nectar

Drop by tablespoons onto greased cookie sheets an inch apart. They don’t spread at all really so form them into cookie shapes if you care, rolling and flattening or just flattening the top with a fork or spoon. Bake for 16-18 minutes at 350. 

Remove from oven and get cookies onto a wire rack to cool. these actually do REALLY WELL frozen (well after they’ve cooled) and I love their texture straight from the freezer >_> this is a a very chewy cookie.

Note: the source site implies in comments that a step was omitted reducing the pumpkin on stovetop to about 3/4 cup to remove excess moisture and prevent a ‘cakey’ texture. I did this but didn’t measure exactly, I just reduced it for a little bit until i was afraid it  might burn, and I didn’t get too cakey cookies. The second batch I did not reduce, and honestly I preferred the first (reduced) method. Neither was terrible though!

Chickpea and Fire Roasted Tomato Soup

Well since I last posted a recipe, I broke my arm, had surgery, lost about 30 pounds, and started eating a lot better. Unfortunately, “Eating better” lead to “eating being a joyless chore,” haha, because there are not many healthy foods or ingredients at my disposal. However, now that my dad was diagnosed with high cholsterol, I acutally have more opportunities to cook healthy meals because he is getting bored with eating, lol. Here is a recipe I found that high in fiber and protein and can easily stand on it’s own as a meal. It’s also easy AND fast!

Ingredients:

  • a few turns of the pan of olive oil (original calls for 1/4 cup that seems excessive)
  • 2 cloves of garlic, chopped (or 3 or 4)
  • 1 small onion, coarsely chopped
  • 2 cans of chickpeas (garbanzo beans, low sodium preferably), drained
  • 2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/2 tsp turmeric
  • 2 cups chicken or vegetable stock
  • 1 (28 oz) can fire roasted tomatoes (or 2 14.5 oz cans)
  • 1 cup plain yogurt for garnish (I used less)

This recipe is incredibly easy and fast but requires a food processor. Chop your garlic and onion first so you don’t have to slow down once everything gets started.

Heat the olive oil in a medium pot or dutch oven over medium heat. Add the garlic and cook 2 or 3 minutes (the smaller the chop the faster it cooks be warned). Grind the chickpeas and onion in the food processor. If you are doing this in a smaller processor or processor attachment, I recommend you do the onions first as they are the ones that need to cook for 5 minutes to sweeten, if you are using a large enough processor simply do them both at once. Add the ground mixture to the pot and cook for 5 minutes (or at least the onion if you are processing in batches, the onion is priority). 

Season the chickpeas with cumin, cardamom, and turmeric. You can add salt and pepper as well (this is not a spicy recipe) but I find it better to let people season that themselves (I’ve always been anti-salt except in baking). If no one objects, a little red pepper flake works as well, otherwise it is not a spicy soup at all. Stir in the stock, then tomatoes (do not drain). Simmer the soup for 5-10 minutes, just enough to marry the flavors. Serve with a dollop of yogurt.

Notes:

This recipe is super fast once you start the cooking/processing. You may serve it with pita (I recommend whole wheat) or naan if you are serving it as a main course instead of a first course or side dish. I chose not to because I wasn’t interested in an extra carbohydrate and we were having chicken as well. Pita chips would make a great garnish as well.

The soup as described comes out chunky and hearty, and my family loved it. If you prefer creamier soups, or a more uniform texture, you can process the tomatoes before adding them, or you can choose to process the cooked soup. I did the latter with the leftover soup (and a dollop of yogurt added) and it produced a wonderfully creamy and uniform texture, probably better for picky eaters like children or myself.

With chickpeas this is a high fiber, high protein (for a meatless/easily vegetarian) soup. I used greek plain yogurt which adds even more protein. Aim for low sodium canned goods (low sodium chickpeas should be available if not tomatoes). You will probably be seeing more ‘healthy’ (or at least ‘not terrible for you’) recipes like this out of me as I finally get back in the swing of cooking more every day meals instead of baking (though, don’t worry, the next recipe is a cupcake lol). Sorry there aren’t more photos but it honestly went by too fast to take any!

I LOVE Bad Machinery. Today they posted a recipe!

mopinks:

also here’s the cupcakes we got the other day!!  AZTEC CHOCOLATE CHILI and MANGO CHILI and CHURRO and HORCHATA

they were all pretty good (horchata was the least good) (but still good) ! !

the CHILI in the mango chili cupcake was only in the little splash of mango glaze on top and it was really great but there was definitely not ENOUGH of it (I have strong feelings about cupcakes)

OH MY FUCKING GOD

Find us the horchata cupcake recipes… stat!

sorry i didn’t have a pen to scribble more useful urls!

this is my personal tumblr, and this is my website for anime and music discussion. Neither claim to be safe for work or sanity hahaha. 

I made my first pecan pie but I didn’t get to taste it so why post it? I have no idea if it worked.

see you in another couple months

Avgolemono - Lemon Egg Soup

The profusion of lemons as of late has left me longing this lemon chicken and rice soup that I had a few times at a local restaurant, and it just so happens that the basic recipe is rather simple! I’ve added a few seasonings, though the most basic Greek recipes are simply stock - rice - egg -lemon. This recipe is scaled back slightly, since the soup isn’t easy to heat due to the egg content. I’ve also made this with 1 cup of precooked or leftover chicken, but I really don’t think it is necessary. 

Ingredients:

  • 4 cups of Chicken broth (a standard 1 quart box, or two cans to equal 4 cups)
  • 1/2 cup of rice (I used arborio)
  • 2 large eggs, seperated
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tsp onion powder

Pour stock into a soup pot and add the parsley, thyme, and onion powder and bring to a low boil. Add the rice and simmer over low heat until rice is tender, about 20-25 minutes. (Optional: Stir in cooked chicken now and cook an additional 5 minutes).

Whisk egg whites until frothy. Stir in yolks, lemon juice, and lemon zest, and whisk to combine. 

Remove 1 cup of hot soup from the pot, and slowly whisk into the egg mixture, no more than 1/2 cup at a time (I did 3rds), beating well between each addition to temper the eggs (you can NOT skip this step). Make sure soup is on very low heat and whisk the egg mixture into the soup pot, allowing it to heat gently. Do not allow mixture to boil after the addition of eggs. 

Lemon Muffins

Guess what, EVERY SEASON is lemon season in Arizona. I woke up to three bags bursting with lemons and decided it was muffin time again. I’m sorry, I don’t know what’s with all the muffins lately, but I love them. I’ve actually made many savory dishes recently as well but without photos. These muffins were pretty quick and easy to make, and incredibly lemony, and rather dense (almost dry). The idea of melting the butter on a stovetop then adding eggs frightened me at first but it worked out fine. 

Ingredients:

  • 2 cups unbleached flour
  • 1/2 cup sugar + 2 Tbsp for topping
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup of butter
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • the finely grated zest of 1 lemon
Preheat oven to 400 degrees. Spray or line 12 muffin tins. In a large bowl, combine the flour, half cup of sugar, baking powder and salt, giving it a quick whisk to blend well.
Melt the butter in a small saucepan (I recommend a medium low setting, only enough to melt it completely), then remove from heat. Grab that whisk again (I’d never instruct you to use such a hard to clean utensil only once in a recipe) and stir in the lemon juice, then most of the zest, reserving some zest for topping. Make sure to mix in the lemon ingredients first to bring the temperature of the butter mixture down before adding your eggs. Finally, whisk in the eggs one at a time, if you paced yourself correctly the mixture should be on the lukewarm-to-chilly side once it is done.
Next, stir the egg mixture into the dry ingredients. Its time to ditch the whisk for a spoon because this stuff gets thick fast. Blend until mixture is thoroughly moistened (check the accompanying photo) it will NOT be smooth. 
Spoon the mixture into the prepared muffin tins, and if desired make a topping of the last two tablespoons of sugar and remaining zest and sprinkle it over the muffins. I mixed them together first before sprinkling it, though I must also admit I’d never gotten how to smoothly apply ‘muffin topping’ that is sugar based, so pardon the ugliness of mine. Bake for 15-20 minutes, until lightly browned. Do not over bake! These muffins are naturally quite yellow so if they are too ‘browned’ on top they are burnt on the bottom. I’ve included a bisected muffin in the photos to show how the bottom will look compared to the top (I cooked mine exactly 17 minutes but our oven is cold). 

Often I purchase a bag of potatoes (or convince someone else to) that doesn’t get used in a timely fashion. Today was one of those days to use what’s in the pantry, and I had two major ingredients on hand: half a bag of potatoes and bulbs of garlic. This is more of a “wing it” recipe than an exact science, but here’s how it went…

Remove the papery outer skin of 2 bulbs of garlic, and cut off the top 1/3rd of each bulb. Wrap foil carefully around each bulb, so that olive oil will not drip out of the bottom. drizzle olive oil over the top of the bulbs, place on a baking sheet or in a small baking dish, and roast in the oven at 400 degrees for an hour.

Cut your potatoes into 1/2”-1” size chunks, about 4 cup, and cut 1 onion into large chunks. Toss the potatoes and onions lightly in oil, and add to the oven half an hour after starting the garlic. I lightly seasoned my potatoes.

Remove the potatoes and onions after 20-25 minutes. Add to soup pot, with 1 bay leaf 4 cups of chicken broth (a 1lb box). Simmer for 20 minutes.

While potatoes simmer, remove garlic and let cool for 10 minutes. Carefully squeeze garlic out of peels, and smash with a fork.

Remove bay leaf from soup, and add garlic paste.

Blend the soup, in batches in blenders, or with an immersion blender. I had to settle for hand mixer. 

Stir in 1/2 cup of milk, and 1/2 cup of cheese. You can make a roux first if you are afraid the soup won’t be thick enough. In that case, cook 2 tbsp of flour in 2 tbsp of butter, whisking constantly for 2 minutes. Slowly add the milk to thicken, and then cheese. Pour this mixture into the potato soup and stir until combined. Let stand to thicken.