Tag Archives: raisins

Best Oatmeal Cookies!

I’m that kind of person who gets inspiration from just anything. The other day as I was doing some shopping in the supermarket, I saw a packet of oats and there and then I knew I wanted to buy some.

The oats I used
The oats I used

 

Disclaimer: Prior to this, I had never had oatmeal cookies and the only oats I’d ever  tasted were part of my breakfast cereal.

Now to the recipe, since I was venturing into the unknown and we all know that Google is your friend, I researched on a recipe and settled on this one with some few tweaks.

Ingredients:

3 eggs well beated – I only had two

1 cup raisins

1/2 cup mixed peel – my own addition

1 tsp vanilla essence

1 cup margarine

1 cup sugar

2 1/2 cups flour

1 tsp salt

1 tsp cinnamon

2 tsp baking soda

2 cups oatmeal

For the desired best results start by combining the eggs, raisins, mixed peel and vanilla essence and let it stand for one hour.

The eggs and raisins
The eggs and raisins

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One hour later…

Cream the margarine and sugar.

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Add the flour, salt, cinnamon and baking soda and mix well.

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after mixing well
after mixing well

Blend in the eggs raisin mixture and oatmeal and mix well.

the egg, raisin, mixed peel mixture
the egg, raisin, mixed peel mixture
the oats
the oats

The dough will be stiff. Don’t be alarmed. Roll them into balls and place on an ungreased baking sheet and flatten slightly.

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Bake at 350°F for 10 to 12 minutes or until slightly browned.

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I used only half the dough. The rest I wrapped in some cling film then put it in the freezer. For the frozen cookie dough, always remove it about an hour before using to allow it to thaw.

crunchy
crunchy

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Very delicious and crunchy, a favourite of hubby’s.

Variations: You can also add desiccated coconut or chocolate chips.

 

 

Wholemeal Banana Cupcakes

By now some of you might have noticed that I really love ripe bananas and I like using them in my cooking. I think there are very versatile fruits, you can eat them as is, blend them with milk or yoghurt to make smoothies, bake them in cakes or muffins or even mix them in pancake and crepe batter. They can be even fried in butter to serve over ice cream as a sweet dessert, clearly the options are endless. Other than the fact that they are sweet, bananas are rich in Potassium, vitamin B6 and vitamin C.

What better way to use these fruits than with equally healthy ingredients, wholemeal flour.

Ingredients:

3/4 cup packed brown sugar

3/4 cup margarine

1 egg

1 tablespoon vanilla essence

3 very ripe bananas mashed

2 cups wholemeal flour

1 tablespoon baking powder

2 tablespoons ground cinnamon

1 teaspoon ground nutmeg – optional

3/4 cup plain yoghurt

A handful of raisins

Pre heat the oven at 180°C. Line the muffin tray with cupcake liners. In case you don’t have the liners, grease the tray with some margarine then dust with some little flour.

In a mixing bowl pour in the sugar and add the margarine.

brown sugar and margarine
brown sugar and margarine

Using a wooden spoon, mix the two till creamy. Add the egg and the vanilla essence.

York yellow
York yellow

Once combined add the mashed bananas.

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In another bowl combine the dry ingredients, flour, baking powder, cinnamon and nutmeg.

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Add the flour mixture into the sugar and butter mixture in three proportions alternating with the yoghurt.

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In the third addition, mix the raisins with the flour.

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Pour and mix till combined.

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Finally divide the batter evenly into the already prepared tin.

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Bake in the middle rack of the oven for about 15 minutes or until a toothpick inserted in the centre comes out clean.

This recipe makes about 24 cupcakes.

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Enjoy.

Foodie Pen pals: November

So there’s this program called Foodie Pen pals. Basically it’s like the pen pals we had in school, the only different and fun part is you don’t just share notes/letters you also share food stuffs. Exciting.

Cici of foodie in the desert stumbled on the blog with the original idea and thought it would be awesome if we’d try such a thing in Kenya. After all the legal nitty gritties we started the Kenya edition. She got the details of interested people and paired us up.

This month, I was to send Wairimu of Deeper than my Kitchen a foodie package while i received one from Millie of Millie’s Little Palace.

Anyway, so Millie emails me and asks for my info and she tells me that the package will arrive on Monday 26th at 5:30. She lives in Thika, so she sent the package via Chania bus courier services.

After work, I head to town, the Chania bus offices are at Tusker, some building on the 1st floor. After looking for the stairs for like 5 minutes I finally locate and go up. The place looked strange, I even whispered a prayer. I locate the offices,l give my ID and viola I’m given a package. It felt heavy. 🙂 I immediately call Millie and thank her for the package.

On my way home with hubby, I can’t help but wonder what’s in the package. I decided to open it, For those who know me, you must know I love opening gifts. You should have seen me after my wedding. I opened those wedding gifts like crazy.

The smile on my face after seeing what was inside was a sure sign that I loved everything.

Apricot jam, raisins and canned pineapples

After getting home, we opened one can of the pineapples. Excitement!! Very delicious!

Canned Pineapples

Due to my excitement, I forgot to take a photo of the goodies whilst in the packaging but here is the paper bag in which they came in,

Thika
Thanks Millie

I can’t wait to use the apricot jam. As for the raisins, you’ll get to see them in one of my baked goods.

Thanks Millie for the package.

I can’t wait for next month’s pairing.

In case you are interested in joining the foodie pen pal programme you can visit here.

Yoghurt Pancakes

Yep!!! One can apparently put yoghurt in pancakes or so I ‘invented’. I had some leftover plain yoghurt from a previous recipe so I decided to add it into the pancake batter. Have I mentioned that it was to expire in 2 days, yeah, hence the reason I had to  use it and I had no fruits to make a smoothie with it.

This recipe is a bit different from my previous pancake recipes mainly because I also added some corn flour but not to worry you substitute it with all purpose flour.

Ingredients:

1 1/2 cups all purpose flour

1/2 cup corn flour

1 tablespoon baking powder

2 tablespoons sugar

2 eggs

1 tablespoon vanilla essence

4 tablespoons plain yoghurt

A handful of raisins

5-6 halved grapes

Oil for frying

In a bowl, mix all the dry ingredients, except for the raisins and grapes.

flour,corn flour,sugar and baking powder

In a jug mix in the wet ingredients.

eggs, yoghurt and vanilla essence

Make a well in the bowl with dry ingredients, then pour in the wet. Mix well. In case the batter is too viscous add some few tablespoons of water to your desired consistency.

Add the chopped up raisins.

raisins

Heat your skillet to prepare for frying.

At this point I was ready to start cooking them, then hubby my well and able sous chef suggests I add some grapes. Being the risk taker that I am I complied. You can totally eliminate them.

Some few halved grapes. Colour splash of sorts
Frying them. Always saves time to fry more than two at a go.
Breakfast 🙂

Verdict:

Super fluffy, I think that was mainly cause of the yoghurt. The raisins were a nice addition. I didn’t quite taste the grapes. Hubby loved them. Very filling.

If I could do it all over again:

Eliminate the grapes. (Sorry hubby)

Tip: Don’t be fooled to think I wake up to prepare these on a work morning, the secret lies in making them at night while waiting for dinner to cook. So ladies and gents that is how you have a filling breakfast and save time 🙂

Sweet tooth: Having Breakfast for Supper

I love looking at different recipes and spicing them up with my own additions. My love for baking made me search for a simple muffin recipe. The first time I baked them, I had some ripe bananas and had a great idea of incorporating them into the recipe. Since then, I always bake them with bananas. My love for chocolate inspired yet another ingredient chocolate chips *yum*.

The dry ingredients: flour, baking flour,cocoa,cinnamon,coffee

Ingredients:

2 1/2 cups plain flour

1/2 cup sugar

3 tsps baking powder

1/4 tsp cinnamon

4 tbsp cocoa (for the chocolate colour & taste)

1/4 tsp instant coffee

1 cup milk

1/3 cup vegetable oil

1 tbsp vanilla essence

1 egg

Handful of chocolate chips

Handful of sultanas and raisins

2 bananas preferably mashed

Pre heat your oven at 350 degrees, grease your muffin tin and set it aside.

my ‘muffin’ tin

In a large mixing bowl add your vegetable oil and sugar and mix them well. You can use a wooden spoon for the mixing, I used a cake mixture (wedding gift) though.Then add your egg and vanilla essence and beat the mixture till smooth.

Since I hadn’t mashed my bananas, I added them in and mashed away.

The wet ingredients with the semi mashed bananas

Once the bananas are well incorporated, add the some milk and alternating with the flour. Use a spatula or wooden spoon to fold in the dry ingredients.

Once all are incorporated, add the cake mix (sultanas & raisins) and the chocolate chips. Fold them in, and you are ready to bake.

Using a tablespoon or an ice cream scoop, scoop the batter onto the greased tin.

I really filled them up O-o

Bake them for 15-20 minutes or until when a toothpick inserted in the middle of the muffin comes out clean.

Chocolate yumminess

This recipe made 18 muffins.

Ready for serving

This was yesterday’s dinner, Imagine!!! Served with tea and enjoyed them with our lovely neighbours and friends, the Murigis.

Note: The vegetable oil in the recipe in stead of the usual butter/margarine helps in making the muffins moist.

Verdict:

Pretty moist and delicious, though previous muffins have been tastier.

If I could do it over again:

Add lemon zest. Cakes taste so much better with lemon zest