Luxurious oatmeal cookies

I love oatmeal cookies.  I remember late nights with warm cookies and a large glass of milk. Oatmeal cookies are comforting and they remind me of home.  There’s something about the smell of cinnamon wafting from the oven that just brings out the happy hormones.

This recipe is slightly more luxurious because of the amount of butter that is used in the recipe.  But it is definitely worth it.  The cookies are yummy and chewy.  I try to justify it by saying it is oatmeal, and oatmeal IS healthy and good for you!

Oatmeal CookiesIngredients:

  • 270g unsalted butter, at room temperature
  • 160g caster sugar
  • 160g soft dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 380g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 200g quick cooking oats
  • 225g raisins


  1. Preheat oven to 180°C (360°F).
  2. In a bowl, mix flour, oats, salt, bicarbonate of soda and cinnamon together with a balloon whisk until well-combined.  Set aside.
  3. In another mixing bowl, cream butter and sugars together (I use a rubber spatula but you can always use a handheld mixer) until light and fluffy.  Add the eggs one at a time, mixing well and making sure that you scrape the sides of the bowl so that you mix all the ingredients well.
  4. Add the flour-oats mixture to the butter mixture in thirds, mixing well eat time.  Stir in the raisings until evenly distributed.
  5. To make relatively uniform sized cookies, I use a 18/8 gauge ice cream scooper.  If you use the scooper, this makes about 42 cookies.  Arrange the cookie batter scoops on a tray, evenly spaced.
  6. Bake for about 12 minutes, make sure that you check the cookies at the 10 minute mark to make sure they aren’t burning.
  7. Remove from the oven and allow to cool slightly on trays before turning out on wire cooling racks to cool completely.


Chocolate is indulgence!  And the best chocolate indulgence is a chocolate cake.  There’s nothing more satisfying than baking a chocolate cake yourself and enjoying the fruits of your labour!

This is my version of Hummingbird Bakery’s Chocolate Guinness cake.  This is my chocolate cake with morello cherry filling and it was dee-vine! 🙂

Hummingbird Bakery's Chocolate Guinness Cake with  Morello Cherry Filling


We have bread!

I have the biggest grin on my face at the moment as I have made bread!  Well, focaccia is a kind of bread, so I guess I can claim that right?  Virtually speechless as am really, really, really pleased with myself!

This was the dough being coaxed to rise a second time.  I was a bit worried as the dough was really wet.  The book did say that the dough would be wet but I wasn’t sure it was meant to be THAT wet!  I was very worried.  I’d tried to make bread before and failed, quite miserably.

focaccia dough

But it did come out beautifully I think!

Salt and pepper focacciaThis was the salt and pepper focaccia.

FocacciaRoasted vegetable focaccia on the left and the salt and pepper on the right.





Hidden Mickey?

Since I’ve been ill, I’ve started drinking more tea…really strong, milky tea (Yorkshire tea all the way!  Not paid advertisement, by the way!).  There’s something infinitely comforting about a hot, milky cuppa.

My cuppa tonight made me smile.  It reminded me of the days when I would watch the Disney Channel in secret.  I loved the Hidden Mickey segments.  Can you see Mickey hiding in my tea?

Hidden Mickey in Tea, Feb 2012


To bake or not to bake?

This was imported from my old blog and this was published on 24 September 2010.  Funnily enough, it’s that time of year again.  Series 3 of the Great British Bake Off starts tomorrow night at 8PM!


I am inspired to bake again.  And it’s all the Great British Bake Off’s fault.

The final show was a few days ago and am now itching to try a new set of recipes.  It probably wasn’t a good idea to watch Julie and Julia during the weekend because I am now inspired to do a Julie Powell–meaning I could try 1 recipe for every day of the year.  That would be expensive and very exhausting.  While I applaud Julie Powell for doing the amazing (and getting her writing kicked off after the blog), I don’t think I have the stamina and I want to remain friends with my finances.

I do have a book in mind, should I decide to do a Julie.  If she (Julie Powell) has Julia Child’s Mastering the Art of French Cooking (which I also have but have only managed to leaf through twice since I received it as a gift on Christmas), I have Delia Smith’s Complete Illustrated Cookery Course, which is a very scary, very thick book.  I may just put off Delia’s book for a while.  I like being able to convince myself that I have the capability to accomplish my goals and I think that setting myself to do every recipe in Delia’s book is setting myself up for a fall.  It is achievable but not right now.  Now isn’t a great time for me!  And somehow, I feel better after admitting that!

I also aim to try all the recipes in the Hummingbird Bakery Cookbook.  Realistically, I think the HBC would be a better bet since I’ve managed to try 6 out of the 60 recipes in the book (which always turn out perfectly!  if you dabble in baking, this is, seriously, a book that you should have in your cookbook arsenal!).

Shall we put it to a vote?  To bake or not to bake?


Leftovers anyone?

As the old adage goes, “waste not, want not.”  Am all about recycling so I thought I’d share a post from my old blog.  It’s a bit too early for a Christmas-themed post but c’est la vie, eh?


We’re all plagued with leftovers after Christmas.  There’s only so much turkey you can take.  So I thought I’d do something with the turkey that wasn’t a sandwich.

So armed with pastry and leeks, I made this beautiful turkey and leek pie.

Turkey and Leek Leftover Pie

But, in making the turkey and leek pie, I had leftover pastry, which I was determined not to waste.  The answer to that particular dilemma was mince pies!

Mince pies!

Dinner tonight is going to be GOOD.  If anyone wants the recipes to these, let me know!  🙂


Cheese and bacon twisties

I’m being very lazy and am simply posting food pictures.  I think this might be a theme for the next few days!

This was my take on Lorraine Pascale’s recipe for the twisties.  I love her shows and her books!  I love how to recipes are simple, quick to make and they turn out well.  The recipes are very easy to follow.

Now these twisties were very easy to make and were very easy to eat!

Cheese and Bacon Twisties