These classic oatmeal cookies are made with large flake oats, for lots of texture and greek yogurt for extra protein. They are crispy on the outside and chewy on the inside. If you are a purist you bake them as is, but if you are Team Raisin, you can add raisins; Team Chocolate Chip, you can add chocolate chips!
Classic Oatmeal Cookies
In a large bowl, cream together:
- 3/4 cup butter
- 1/4 cup shortening
When the fats are creamy, beat in:
- 1 cup brown sugar
- 1/2 cup white sugar
Then mix in:
- 1/2 cup plain unsweetened greek yogurt (equal to 2 eggs)
- 1 tsp vanilla
Then add in dry ingredients:
- 3 cups large flake oats
- 1 and 1/2 cups flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- pinch salt
- 1 tsp cinnamon
Mix until combined. Scoop out into large balls onto a parchment lined cookie pan and flatten with a fork. I use a large cookie scoop, equal to 2 and 1/2 tablespoons. These large cookies take 13-15 minutes at 350 degrees F until the bottoms are lightly golden brown. Makes 20 large cookies. If you make smaller cookies, reduce the baking time.
This is a delicious sweet bread that usually contains eggs. In this bread I use flaxseed and plain yogurt as the egg replacement to help keep the dough nice and soft. I also use honey in the bread itself. This was my first attempt at a swirl bread but I have made other types of bread before. There is a bit of extra work involved but you are rewarded with a pretty design when you slice the loaf.
Cinnamon Swirl Bread
In a small pot, heat together until the butter is just melted:
- 1 cup milk
- 1/3 cup butter
Let the milk mixture cool until lukewarm.
In a large mixing bowl combine:
- 2 tbsp yeast and 1/2 cup warm water
Let the yeast activate for 15 minutes until nice and foamy.
When the milk mixture is cooled down and the yeast and water are activated, pour the milk mixture into the large mixing bowl with the yeast and water.
- 1/2 cup plain unsweetened yogurt
- 1/4 cup honey
- 3 cups all purpose flour
- 4 tbsp flax seed meal
- 1 tsp salt
Mix with a dough hook in a stand mixer or by hand with a wooden spoon. Slowly add in up to:
You want to dough to be soft and slightly sticky but not so sticky you cannot handle it. Mix for several minutes to activate the gluten or knead by hand for several minutes. Once you have a nice dough, coat in vegetable oil or dust lightly with flour and return to the large mixing bowl to rise. Cover the bowl.
Leave the dough to rise for 1 to 2 hours depending on the humidity, until twice the size.
On a clean surface, sprinkle some flour and roll out half of the dough to about 1/4 inch thick. Try to keep the width only as long as the loaf pan you are going to bake the loaf in. You will end up with a fairly long, narrow rectangle. Mine ended up a bit too wide but you can always trim it to fit your pan.
Sprinkle the dough with:
- cinnamon (approximately 1 and 1/2 tsp)
- brown sugar (approximately 1/3 cup packed)
Roll tightly and place in a greased loaf pan. Repeat with the other half of the dough. Let the loaves rise for another hour.
Bake at 350 degrees F for approximately 40-45 minutes until golden brown and baked through. Take out of pans to cool. Enjoy!
My daughter decided she wanted a strawberry cake filled with vanilla ice cream for her birthday and decorated with meringue cookies. A tall order but I am always up for a birthday cake challenge! The recipe for the meringue cookies is here: https://myegglessworld.com/2016/11/21/meringue-cookies/ I added food colouring before the final whipping to make them pink. You should make these the day before.
Cream together butter, sugar and then add the oil and mix well:
- 1/4 cup softened butter
- 1/2 cup canola or vegetable oil
- 1 and 3/4 cups sugar
Then mix in:
- 1/2 cup plain unsweetened yogurt (equal to 2 eggs)
- 1 and 1/4 cups pureed strawberries
- 1 tsp vanilla
In a separate bowl, sift dry ingredients:
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Alternate dry ingredients into the batter with the milk mixture:
- 1/2 cup milk mixed with 1 tsp vinegar
Bake at 350 degrees F in 2 parchment-lined 9 inch cake pans for 30 -35 minutes. Bake until a toothpick comes out clean.
Once cool, take the bottom layer of cake, use slightly soft 1 and 1/2 litres of vanilla ice cream sliced or scooped and smooth it out to cover the bottom layer. It is easier if you set the cake layer back in the pan and then put the ice cream on top. Then top with the second layer of cake. Wrap well with plastic wrap and stick it in the freezer for 2-3 hours.
- 1/3 cup softened butter
- 1/3 cup shortening
- pinch of salt
- 2 tsp vanilla
- 1/4 cup milk
- 4 cups icing sugar (more if needed)
Beat the ingredients together until light and fluffy.
Crumb coat the frozen cake with the icing. You may need to do this a couple of times. Sometimes the ice cream and the frosting do not want to stick together the first time, so once you get a layer of frosting on wrap it again and freeze. Whipped cream is much easier to work with than the icing, so if you want you can just frost the cake with whip cream before you want to eat it.
After the icing has a chance to set in the freezer, take it out again and do another layer. I had to do this 3 times before it smoothed and stopped leaking ice cream.
Decorate the cake with meringues and strawberries.