With the holidays the Secret Recipe Club takes a break the last two Mondays of December and first two Mondays of January. But that didn’t stop 60 of us from partaking in a virtual cookie swap – SRC style. That means we kept to our “secret santa” style assignments but mixed up the groups and limited recipe selection to cookies only! As luck of the draw would have it, I was assigned a blog I’ve already had for a normal SRC reveal day – The More Than Occasional Baker.
During my August post we were busy with just having moved from Florida to Ohio and I followed her tutorial for homemade vanilla extract. And now I get to put it to use! (I mean, I’ve been using it, it’s already half gone!) But I get to use it in one of her recipes!
As can be expected from the more than occasional baker Ros, there were plenty of cookie recipes to pick from. Her Double Chocolate Cookies look addicting and her Leftover Frosting Cookies intriguing. I ultimately decided to go with her Oat and Cranberry Cookies. (I did substitute raisins as that’s what I had in the pantry.)
I had to convert the ingredient list and grew nervous when the mixture I was looking at in my stand mixer resembled granola. I frantically looked back over the recipe and realized I forgot the eggs! I don’t recommend adding eggs last, but luckily the cookies still turned out! I got 3 dozen large cookies from this recipe.
Oatmeal Raisin Cookies
- 2 sticks butter, softened
- 3/4 C brown sugar
- 1/3 C sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 C flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 C old fashioned oats
- 1 C raisins
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat butter with both sugars. When fluffy, add eggs one at at time until incorporated.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt. Add to wet ingredients in two batches, mixing until combined.
- Mix in the oats and raisins.
- Spoon dough onto parchment paper lined cookie sheets. (Because of my egg mishap I had to press the dough together with my hands before placing on cookie sheet.) Bake 15 minutes, until golden. Let cool on cookie sheet 5 minutes before removing to a cooling rack.
*This recipe is adapted from Ros at http://themorethanoccasionalbaker.blogspot.com/2011/11/oat-and-cranberry-cookie.html *
To see the other bloggers who participated in the Secret Recipe Club Cookie Carnival this month click here:
Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned Avril’s blog Baking and Creating with Avril. Avril and I couldn’t be more opposites. I am very hesitant when it comes baking (blogging helps me get over my fears), yet Avril’s blog is almost entirely made up of sweets! She’s also from New Hampshire. One of my best friends is from NH and I know from the amount of complaining she does about Florida summers and winters that this Florida girl lives a completely different lifestyle from Avril.
Despite my apprehension, I searched through her recipe index and saved five contenders to my secret Pinterest board. Funnily enough, all of them involved cinnamon. (Cinnamon Roll Cheesecake, Apple Cinnamon Rolls, Apple-Pear Bread, Applesauce Spice Cake, and Cinnamon Raisin Bread)
And when I was placed on bed rest and my mom was still in town, she tackled my Secret Recipe Club assignment for me. And my mom likes baking! I allowed Mom to pick what she wanted to make from my above list. I’m ecstatic that she chose the cinnamon raisin bread! (Hopefully I’m not breaking any club rules my having Mom make it for me… I watched and directed…)
This recipe makes three loaves of bread. I only have two loaf pans. So we divided the last third into 8 miniature loaves to fit my miniature loaf pan. I imagine this bread would make for phenomenal French Toast, but it didn’t last long enough for that to happen. I had 3-5 slices of cinnamon raisin bread toasted with butter a day!
Cinnamon Raisin Bread
- 2 C warm water (105 – 110 degrees F)
- 1 1/2 tbsp Kosher salt
- 1/3 C + 1 1/2 tbsp sugar, divided use
- 2 pkts active dry yeast
- 1 C buttermilk
- 6 1/2 C flour
- 1 egg
- 1 1/2 tsp cinnamon
- 1 C raisins
- Dissolve yeast in warm water with the kosher salt and 1 1/2 tbsp sugar. Let sit for 5 to 10 minutes, until frothy.
- In the bowl of a stand mixer, combine yeast mixture with the buttermilk.
- Add the flour to the yeast and buttermilk and knead with the dough hook until it pulls away from the bowl and comes together around the dough hook. Add a little bit more flour if needed.
- Cover the dough with a dish towel and rest for two hours, or until doubles in size.
- In a small bowl, beat the egg with 1 tbsp water to create an egg wash.
- In a small bowl, mix the remaining 1/3 C sugar with the cinnamon.
- Divide the dough into thirds. Roll each third on a floured surface to 1/4″ thickness. (Make sure the width of the dough will fit in your loaf pan.)
- Brush the dough with egg wash, sprinkle with cinnamon sugar, and top with raisins.
- Roll the dough width-wise and tuck the ends (see pictures above). Place in greased loaf pans. Cover with a dish towel and allow the dough to rise another 40 minutes.
- Preheat oven to 375 degrees F. Bake for 35-40 minutes, or until the internal temperature reaches 190 degrees F. Let cool completely before slicing.
*This recipe is adapted from Avril at http://bakingandcreatingwithavril.blogspot.com/2010/03/cinnamon-raisin-bread.html?m=1*
To see the other bloggers who participated in the Secret Recipe Club this month click here:
Today I am taking a very liberal response to my Lenten call to cook through Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul.
I saw that Rena had a recipe for Trail Mix to accompany her study of Numbers 33:1-2 during which the journey from Egypt to Israel is detailed.
Today, Palm Sunday or Passion Sunday, marks the start of Holy Week in the Catholic Church. On Palm Sunday we celebrate Jesus’s entry into Jerusalem the week before his crucifixion. According to the Bible He was greeted by crowds placing palm branches along his path.
I thought that her Trail Mix would be a fun way to prepare for the journey of holy week ahead. During this week we celebrate Holy Thursday, the Last Supper, Good Friday, the Crucifixion of the Lord, and of course Easter Sunday, the day Jesus rose from the dead.
This week is also the last to survive without chocolate, or whatever other vice you gave up for Lent. So, make a healthy snack and power through!
Instead of Rena’s trail mix I made these Cinnamon Raisin Energy Balls – a healthier way to get your sweet tooth fix and a natural boost of energy.
Cinnamon Raisin Energy Balls
- 3/4 C peanut butter
- 1/2 C honey
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 C instant oats
- 1/4 C golden flaxseed meal
- 1/2 C raisins
- In a microwave safe bowl combine peanut butter and honey. Microwave for twenty seconds.
- Add remaining ingredients and mix until combined.
- Place in refrigerator for 30 minutes.
- Form into balls.
*This recipe is adapted from Miss Candiquick at http://blog.candiquik.com/cinnamon-raisin-energy-bites/*
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