It's Good For What Ails You

I call these the Good For What Ails You cookies.

To explain that, I need to find a way to word this- well - how can I put this delicately?

They have lots of oatmeal.
Oatmeal is full of fiber.
Fiber is good for...well, you know what.
Facilitating the intricate workings of a human's
physiological inner workings.
Am I being too obtuse?

After all, it happens to the best of us.
And you also have to admit: it's probably the strangest pitch
for a cookie recipe that you've ever come across.

But these cookies have so much going for them, even if you don't have
any trouble "that way".
Oatmeal, white chocolate slivers, and wholesome, energy-packed dried
Michigan cherries.*

It's a win-win situation!

White Chocolate Chip Cranberry Oatmeal Cookies

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oatmeal
1 cup white chocolate chips
1 1/2 cups dried cranberries*


Method:

Preheat oven to 350 degrees F.

Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, cranberries and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1-2 minutes; remove to wire racks to cool completely.

Forgive this slightly out of focus picture. I wanted to show you all the
goodness up close and personal, but my own focus was a little off today, let alone
the camera's.

*I used closer to 2 cups of dried cranberries. You could also sub in dried cherries or blueberries.

Live Long and Prosper, Little Muffins

Most muffin recipes come together rather quickly. You don't need much
forethought to have warm, delicious goodness in your hot little hands
with only a small investment of your time; that said,with
this recipe, a bit of pre-planning is required is to have the egg and milk
at room temperature and the butter melted and cooled. Still, for a
few minutes' effort you can be enjoying the reward of one sweet but
understated little gem.

Oh, and by the way, I have no idea why these are considered to be
William Shatner's muffins--he doesn't strike me as being
the kind to hover over a warm oven brandishing oven mitts. Then again,
I've always believed that every one of God's creatures has
been given some kind of innate talent--and heaven knows,
Shatner's wasn't acting.***



William Shatner's Cappucchino Chip Muffins

Ingredients:

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder*
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 cup milk, room temperature
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla
3/4 cup mini chocolate chips or equivalent of
other chips

Method:

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with flour-added
cooking spray. For bigger muffins, spray 8 of the cups.

In a large bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla.
Make a well in the center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter amoung 12 or 8 muffin cups. Bake 15-18 minutes, or until a toothpick inserted in center of muffin comes out clean.

Makes 8-12 muffins.


*I looked high and low (for Miss Water Buffalo, for you Fred Flintstone fans) for instant
espresso powder. Finally found it on the King Arthur Flour website, along with tons of other

cool products that are difficult to find in some grocery stores; here's the link:

***And can you believe that I actually wrote this entire post without making one tired
reference to Star Trek or Trekkies or Klingons or less-than-stellar acting or Spock or Vulcan death grips or "I'm a doctor, Jim!" or...oops.


This recipe was gleaned from the blog Cookiemadness about a year ago.

In Which I Leave My Comfort Zone And Become Less Anal

If you remember from my last post, I have been in the habit of taking pics on my front porch to get better light than I have in my cave of a kitchen.

As a bonus, you also can enjoy the beautiful Michigan autumn leaves in the background.

I may be the only one around here that thinks they're beautiful, but then, I'm not the designated leaf-raker-upper. I'm pretty sure that if you ask my sons, (who are the designees appointed to get that gold carpet out to the curb before Leaf Pick Up Day) I'm pretty sure they would be hard-pressed to find beauty out there. Not even the grass shows through these pesky things, the leaves are that thick on the ground.

Here in the midst of The Mitten State, we're enjoying a very freakish Indian summer. We're back to temps in the upper 60's and 70's, which is certainly atypical for this time of year. This makes those of us born and raised here predict an unusually tough winter, to make up for such a balmy autumn.
The unofficial state motto is:
If you don't like the weather today, wait ten minutes; it'll change.
It may be the Lake Effect, but our weather is very changeable. (We blame everything unusual on being surrounded by The Great Lakes--saves time.
But enough of this. Back to food-related stuff.




Let me begin by saying that I am not what you or anyone else would deem an adventurous cook. The first time I make something, I religiously follow the recipe to the letter.

After I've made something once and seen the results, I feel freer to dink around with ingredients, amounts, substitutions.

But not very often.

Call me hide-bound, call me a stick in the mud, but I feel more secure knowing that I followed a recipe precisely; that way, if it crashes and burns, it's not my fault.

For this recipe, which I found at, and duly credit the Joy of Baking.com, I went wild.

For me, that is.

I turned a deaf ear to the cr-a-a-ack of the branch as I inched my way out on that limb to actually--wait for it--

substituted some stuff for other stuff, which is how Cranberry and White Chocolate Shortbread Cookies became--

Peanut Butter and Jelly Shortbreads

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temp.
1/4 C. granulated white sugar
1/2 tsp. pure vanilla
3/4 C. all-purpose flour
1/4 C. fine yellow cornmeal
1 Tbsp. cornstarch
1/8 tsp. salt
1/3 C. dried cherries
1/4 C. peanut butter chips


Method:

Preheat oven to 300 degrees F. and place the oven rack in the center of the oven. Have ready a 6 inch tart pan.

In the bowl of your mixer, cream the butter and sugar until smooth (about 2 min.)
Beat in the vanilla.

In a separate bowl, whisk together the flour, cornmeal, cornstarch and salt. Add this mixture to the butter/sugar mixture and beat just until incorporated.*

Fold in the dried cherries and peanut butter chips.

Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Using a sharp knife, score the top of the shortbread shallowly (is that a word?) into 8 even pieces. Sprinkle a little white sugar on the top of the shortbread.

Place in the preheated oven and bake until the shortbread has nicely browned (biscuit color), about 60-70 minutes. Transfer shortbread to a wire rack to cool for 5-10 minutes before removing from tart pan. Place the shortbread on a cutting board and cut along previously scored lines. Cool completely on wire rack.



*The dough will be coarse and crumbly (not exactly my definition of 'incorporated') and seem quite dry until you press it into the pan.


I liked the texture of this cookie: grainy but not dry. The peanut butter flavor really comes through, and the cherries are a nice touch, too.

You could also use dried blueberries or cranberries if you wanted.
The original recipe calls for white chocolate chunks, which you may want to try.
If you do, let me know how the cookies turn out.

Of course, I advocate using Michigan-grown cherries, the best in the country!