Bear Heart Chocolate Chip and Cranberry Oatmeal Cookies

Today, 16th November 2009, is our 2-year wedding anniversary. Or, as I prefer to call it: 730 days as Mrs Cox. Adrian arranged for us to stay a night at the Shangri-la Hotel. People wonder why would we do that given that our apartment is literally a stone throw away from the hotel. At least Shangri-la is at the other site of the river as our apartment; we get to see different view of the city from another angle.

Since it's our anniversary, and upon Mr Cox's permission, Mrs Cox decided to "take the day off" and not cook for the day. So we rode the apartment boat to the hotel, stormed straight into the Next 2 riverside cafe for breakfast buffet; we got a Spa appointment at 9.30am. Breakfast was good although Mr Cox thought "nothing is as good as your cooking".

We had a 3 1/2 hours couple spa treatment. It was way too long. I was terrified when they placed the 5th layer of mask on my face after the 8th cleanse (or whatever they were for). It was a huge relief for us when the masseurs finally let us go.

The rest of the day was spent chilling by the pool, eating free snacks and drinks at the club lounge, and watching TV (we kind of have this thing with TV while we travel to make up for the lack of TV back home). It wasn't exactly an exciting day but we both felt refreshed by the end of it. I think the occasional isolation from the "world" is necessary for the soul.

Someone once told me honeymoon is over after two years of marriage. There may be certain truth in that. In any case I prefer to see our marriage as an adventure. I'd be straight up lying if I say everyday has been great in this two years. But every time we fight it makes our relationship stronger than before; it makes me appreciate our relationship even more; I come to realize how truly I am in love with this man.

I panicked the day Adrian told me he had plan for our anniversary. What should I do then? I thought of a symbolical way of telling Adrian my wish of truly becoming one with him - no "he" no "I"; just "us". I'm keeping a little privacy here as to what I gave him. Along with that, as a gesture to commemorate our anniversary, I baked this oatmeal cookies in Bear and Heart.I adjusted the recipe to suit the Bear and Heart molds. You may double the amount to make 18 cookies.

Ingredients:

• 50gram of butter, soften at room temperature
• pinch of salt
• 1/4 cup white sugar
• 1/4 cup natural cane sugar
• 1/2 egg, lightly beaten
• 1/4 tsp pure Vanilla
• 1 cup unbleached all purpose flour
• 1/4 tsp Baking Soda
• 1/4 cup Oatmeal
• 1/4 cup Chocolate Chips
• 1/4 cup Walnuts, chopped
• 1/4 cup dried cranberries

1. Preheat oven to 180C.
   
2. Add a pinch of salt to the softened butter. Beat together with sugar until creamy.
   
3. Stir in egg, pure vanilla, flour, baking soda and oatmeal. The dough should not be too sticky.
4. Fold in chocolate chips, walnuts and cranberries.
5. Transfer dough into molds or drop by rounded teaspoons onto parchment paper.
6. Bake for 20minutes if using molds, or 7 - 11 minutes for cookies-size.
   

Apple Crisp

I have little resistance against warm baked fruit topped with tasty crust. Crisp is just another name for crumble. So called because when you pull the dessert out of the oven, the top has now become all wonderfully crispy and crumbly. This crispy topping is similar to the killer Blueberry Oatmeal Crumbs except it's spiced with cinnamon and nutmeg. The filling combines apple and berry (I chose frozen blueberry), a British favorite flavorful crisp. I like my Apple Crisp warm with a dollop of softly whipped cream. I tried a second serving with sour cream and it's just as good. The chunky walnuts, crispy crust, tarty apple/ blueberry all come together real nice and delicious with just the right amount of sweetness. I enjoyed having it with mint, too! Unless my memory has failed me, otherwise I'm thinking this is better than the Blueberry Oatmeal Crumbs.

Gate tried her hand on the Blueberry Oatmeal Crumbs but it somehow didn't turn out right. I figured it could be the oat she used. Hence, I like to share a few notes on oats. As with the Blueberry Oatmeal Crumbs, this Apple Crisp, too, uses old fashioned rolled oats. Oats are a cereal grain that is rich and flavorful and comes in many forms. Oats to be consumed by humans are cleaned, toasted, hulled to become what we call oat groats. The oat groats are then steamed and flattened to become rolled oats or old-fashioned oats. Old-fashioned rolled oats are not to be confused with quick-cooking rolled oats. These are oats cut into pieces before being steamed and rolled into thinner flakes. They cook quickly, about 5 minutes, but their flavor and texture are a little different than old-fashioned rolled oats. You should not use quick-cooking oats for this recipe, nor the Blueberry Oatmeal Crumbs.

You can choose to make this into individual ramekins, or a deep 8x8 baking dish as I did. Refrigerate leftover and reheat before serving again.

Ingredients:
(8 ramekins or one 8x8 deep baking dish)

Topping:

• 1/2 cup unbleached flour
  
• 1/2 cup natural cane sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 6 tablespoons (84 grams) unsalted butter, cut into pieces
• 1/3 cup old-fashioned rolled oats
• 1/3 cup chopped walnuts
  

Filling:

• 4 Granny Smith's, peeled and chopped into 1" chunks
• 1 cup frozen blueberry (optional)
• Juice of 1/2 lemon
• 1 teaspoon lemon zest
• 3 tablespoons natural cane sugar

1. Preheat oven to 190C. Lightly grease a 8x8 deep baking dish. Set aside.
2. For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. Set aside while you prepare the filling.
3. For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish.
   
4. Spread the topping evenly over the apples.
5. Bake for approximately 30-40 minutes or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Pumpkin Pie Oatmeal

I've been getting into flaxseed again. I fell out of it since I finished the last packet of golden flaxseeds that I brought back from KL. Then I found out they are for sale in Villa Market. Not only flaxseed but psyllium hull too. So now I'm back to adding both to my morning smoothie, fruit salad, cereals, fruit juice, salad.... in every which way I can sprinkle them on. A quick tip: if you feel like having a dessert or late night bite but don't want the guilt, add psyllium hull to fruit juice and let it sit. It will become a jelly of sort.

Let me get back to this recipe. The primary reason I'm making this for breakfast is because I wanted to get rid of the 1/4 pumpkin left from Pumpkin Risotto. Secondly, I'm getting bored of having the typical breakfast treat: pancake, muffin, scones, french toast... you know the drill. So I decided to make my own oatmeal, and add flaxseed to it. Flaxseed is obviously optional in this recipe. But it's so good for you there really isn't any reason not to include it.

Enough of flaxseed.

Not only is this absolutely delicious, and provides all sorts of great nutrients to begin the day, but it’s a snap to throw together. Seriously!

For instance, I mixed up all the ingredients and pop the ramekins in the oven, started to prepare omelet, added the nutty topping after 10 minutes, began cooking omelet and smoothie, finished everything in 7 minutes and there! A wonderfully-smelling kitchen and Voila! A simple, satisfying, and oh-so-delicious breakfast is served. :)

You may top it with a splash of milk and raisin. I had mine with mixed berries smoothie.

Ingredients:

(serves 2)

• 1/2 cup old fashioned oats
  
• 1/2 Tbsp. whole flax seeds
  
• 1 1/4 Tbsp. brown sugar, packed
• 1/4 tsp. cinnamon
• 1/8 tsp. allspice
• 1/8 tsp. nutmeg
• 1/4 tsp. lemon zest
• 1/8 tsp. salt
• 1/4 tsp. vanilla
• 1/4 Tbsp coconut oil
  
• 1/2 cup pumpkin puree (about 1/4 pumpkin)
  
• 1/2 cup milk

Topping:

• 2 Tbsp pecans, chopped
• 1/2 Tbsp. coconut oil
  
• 1/2 Tbsp. brown sugar

1. Preheat oven to 175C. Grease 2 individual-sized ramekins. Set aside.
2. Combine the first eight ingredients (oat through to salt) in a medium-sized bowl. Stir well.
   
3. In a separate bowl, combine vanilla, coconut oil, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, and stir until combined.
4. Divide mixture evenly between 2 ramekins. Bake at 175 degrees for 10 minutes.
5. Meanwhile, combine the ingredients for the topping: chopped pecans, coconut oil, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake an additional 7 minutes.
   
6. Cool for 5 minutes before serving.
   

Blueberry Oatmeal Crumbs

I love crumbs. i love the crunchy texture that comes with every bite. I knew I have to make something now that the cheap local frozen blueberry are back in the shelf. I fell in love with this recipe the moment my eyes set on its picture.

I don't usually mix my platter. I prefer to eat my meal in a specific "order"- whatever that means. But not this morning. I have so much faith and expectation for this recipe I made exemption for this crumbs - again, whatever that means. And as Adrian was savoring the Vegetable Casserole, I pressured him to dip into the crumbs - a behavior that would normally make me frown. "OMG! It's so good it puts the casserole to shame by one point!" And henceforth he couldn't decide which one to go in his mouth first: the savory or the sweet? The cheesy vegetable or crunchy blueberry oatmeal?

Good thing I baked a big tray of it - we still get to keep some while I share the rest with my friends. I'm pretty sure everyone approves :)

Ingredients:
For the Filling -
3 Cups frozen blueberry
1/2 brown sugar
1/3 cup fresh squeezed orange juice (from 1 orange)
2 tablespoons corn flour
2 tablespoons water

For Crust and Topping -
2 1/2 rolled oat
1 1/4 all purpose flour
1 cup brown sugar
zest from 1 orange
3/4 teaspoon salt
1 cup cold butter, cubed

1. In a saucepan, heat together orange juice, brown sugar and blueberry over medium heat to boiling; about 10 minutes. Remove from heat.
   
2. Mix together corn flour and water. Stir into the blueberry mixture and return to boiling. Stir until the mixture thicken. Remove from heat, transfer to a bowl, cover and keep in refrigeration for at least 1 hour. I kept it for overnight.
3. Preheat the oven to 175C. Lightly grease a 8" square baking pan.
   
4. In a large bowl, mix together oatmeal, flour, sugar, zest and salt. Add butter cubes, using fingers, mix ingredients together until it resembles coarse crumbs.
5. Layer 1/2 the crumbs to the bottom of the baking pan. Take the blueberry mixture from the refrigerator and pour it over the crust. Top the blueberry filling with the other 1/2 of crumbs. Pressing lightly to adhere.
6. Bake at 175C for 45 minutes. Remove and cool completely before cutting into squares.