Oatmeal Cookie Dough Truffles with Variations

Oatmeal Cookie Dough Truffles with Variations

Hi everybody :)

I'm sharing more cookie dough love today :) This recipe was originally design to be  sandwiched by granola bars like the cookie dough in the Cookie Dough Crispy Treats  yesterday. But, I switched it up a bit to form truffles. Let's get it started...
 
Oatmeal Raisins Cookie Dough adapted The Cookie Dough Lover's Cookbook

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 tablespoon milk or cream  (I added more to combine the dough)
1/2 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1/2 cup raisins

To prepare the cookie dough: In a large mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add oats, flour, salt, and cinnamon (if using and stir until dough comes together in large, dry crumbles. Stir in raisins. (I added more milk until I was add to combine the dough mixture.)
Here's What I Did and/or Think:  

First I like to say this cookie dough is safe to eat also, because it doesn't contains eggs.

The change I made to the recipe was adding more milk or cream to the dough, just until it comes together when pressed with fingers.

This is a great make-ahead recipe so plan ahead so the flavors will get a chance to mellow. The longer it set the better :)
 
To prepare the truffles: Add the additional flavor(s) stated below, to the dough  Shape cookie dough into balls. 

Roll balls into finely chopped nuts or coconut.  Refrigerate or freeze truffles until set, about 30 minutes.

I tripled the recipe,  got about 10 -12 balls per batch, depending on the size; divided them into 3 batches. 

BATCH #1

Bourbon Oatmeal Raisin Cookies Dough Truffles
Prepared Oatmeal Raisin Cookies Dough
1 Tablespoon Bourbon or Spice Rum
Walnuts, toasted and cooled; finely chopped
Cinnamon Sugar, to taste

Mix dough with bourbon,  shape into balls, set aside. Mix walnuts and cinnamon sugar together.  Roll balls in walnut mixture until well coated, place in refrigerator or freezer to set; about 30 minutes.

BATCH #2

Tropical Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough (without raisins)
1 Tablespoon lemon juice
1- 2 teaspoon lemon zest
Coconut, toasted and cooled; finely chopped

Mix dough with lemon juice and zest, shape into balls, roll balls in coconut until well coated,
place in refrigerator or freezer to set; about 30 minutes. 

Dried chopped pineapple or mango would be a great replacement for the raisin in this version.

BATCH #3

Praline Caramel Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough  (without raisins)
1 Tablespoon Praline Liqueur
18 Caramel candies, unwrapped plus 1 teaspoon water
Pecans, toasted and cooled; finely chopped

Mix dough with liqueur, shape into balls, set aside. Melt caramel and water in microwave for 1 minutes; stir every 30 seconds. Working quickly dipped balls into caramel mixture, one at a time, as you would caramel apples. Toss the balls with pecans, reshape, if needed, place in refrigerator or freezer to set; about 30 minutes.

The Taste: I LOVE, LOVE, LOVE all three variations of the truffles! The lemony-coconut flavors MMM,mmmm ...the bourbon raisins cinnamony walnut flavor; oh my, my and let's not forget the praline pecan liqueur flavored ones coated with caramel and toasted pecan; DELICIOUS! REPEAT as often as possible :)

ENJOY! Come again...
 
Linked to 
Strut Your Stuff Saturday @ Six Sister's Stuff 
The Better Baker Weekend Potluck
Sweet Saturday Link Party: The Gingerbread Blog
Something Swanky: Sweet Treats and Swanky Stuff Saturday 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Jaime @ Mom's Test Kitchen

Cookie Dough Crispy Treats

Cookie Dough Crispy Treats

Hi everybody :)

Sorry about the lateness, but I'm working on some sourdough projects I'll be posting later.

Now to the recipe at hand, Cookie Dough Crispy Treats, who doesn't LOOVVVVE cookie dough??? This recipe is guarantee to make you a cookie dough fan, if you're not one already.  And YES, it's SAFE to eat, because it doesn't contain eggs. I'm sharing the love today, people, let's get it started... 

Cookie Dough Crispy Treats adapted The Cookie Dough Lover's Cookbook

Makes 24 Treats

FOR COOKIE DOUGH:
1/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup mini semisweet chocolate chips

FOR THE CRISPY TREATS:
2 tablespoons unsalted butter
12 ounces marshmallows (about 44 regular or 7 cup mini marshmallows)
1/2 teaspoon vanilla extract
7 cups crisp rice cereal

Grease a 13-by-9-inch baking pan with butter or cooking spray, set aside.

FOR THE COOKIE DOUGH:
In a mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.

FOR THE CRISPY TREATS MIX:
Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat, add vanilla. 

Fold in cereal,  stirring until completely coated.
Press half of the cereal mixture into prepared pan.  

 Spread with cookie dough and then top with remaining cereal,

carefully pressing into an even layer with generously buttered hands

Cut into squares. Treats can be stored in refrigerator, use within 3 days

What I Did and/or Think:
The only change I did was drizzled white chocolate over the bars. 

Here's a TIP: I rolled the cookie dough layer out as in the picture below on a lightly floured and powdered sugar surface (another tip for rolled cookie; mix powdered sugar and flour or cocoa for chocolate cookies to roll them out with) then topped and pressed.

The Taste: DELICIOUS of course! as if otherwise :) Definitely a REPEAT!

ENJOY! Come again...




Linked to:

Miss information: I Freakin' Did It Friday 
The Mandatory Mooch Tasty Thursday
Full Plate Thursday @ Miz Helen's Country Cottage
It's a Hodgepodge Friday 
Feature Friday Link Party: Blissful and Domestic
Simply Link Party: Simply Designing
The Better Baker Weekend Potluck
Foodie Fridays @ Designs By Gollum
Strut Your Stuff Saturday @ Six Sister's Stuff 
Something Swanky: Sweet Treats and Swanky Stuff Saturday
Sweet Saturday Link Party: The Gingerbread Blog 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
 Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms

Herbed Oatmeal Pan Bread: Healthy Grains

Herbed Oatmeal Pan Bread

   
Hi everybody :)

I'm baking another bread recipe, Herded Oatmeal Pan Bread. Looking thorough my cookbooks, I spotted this recipe. Wanting to keep the healthy grains theme going, I made the bread to serve with the Chicken Barley Chili. Let's get it started...

Herbed Oatmeal Pan Bread adapted The Taste of Home Baking Book

PREP: 25 min. + rising BAKE: 20 mm.
YIELD: 8-10 servings

1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 egg
4 to 4-3/4 cups all-purpose flour 

TOPPING:

1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
 
In a small bowl combine boiling water and oats; cool to 110°-115°. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour in form a soft dough.

Turn onto a floured surface; knead until smooth and elastic about 6-8 minute Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Press evenly into a greased 13-in. x 9-in. x 2-in. baking pan. With a very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough Repeat in opposite direction, creating a diamond pattern. Cover and let rise until doubled, about 1 hour.
Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Cover loosely with foil; bake 5 minutes longer. Serve warm.

 What I Did and/or Think:
I didn't make any changes. Although the bread is baked in a pan, which is very simple, I think it would also make a really good monkey bread. 

The Taste: The flavor of the bread was delicious, soft texture on the inside with buttery herbal taste on outside. I love the flavor of the herbs. I'm definitely REPEATING this one using the monkey bread technique.

To make this even more healthy, I think 1 1/2 cups wheat flour, in the place of some of the all-purpose flour would make a nice addition to this bread.

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Kathe With an E You're Gonna Love It   
Show Me What You Got Tuesday's at ODH  
Tuesday-Talent-Show:  Chef In Training  
33 Shades of Green-Tasty Tuesday 
The Winthrop Chronicles Link Party
Trick or Treat Tuesday: Inside BruCrew LifeTasty Confessional: Crafty Confessions  

Chicken Barley Chili: Chili with a Healthy Twist!

Chicken Barley Chili: Chili with a Healthy Twist!

Back of the Box Recipe Part 2

Hi everybody :)

As promised when posting Hearty Vegetable Barley Soup last week, I said was going to do a chicken chili with barley, well  here it is.  

I been reading up on barley lately and discovered  the healthy benefits of eating it. Like oatmeal, it's heart healthy, loaded with fiber and niacin. It's low fat, sodium and have no cholesterol. Barley can be use in the place of rice or pasta in soups or stews or served as a side dish.

Like with the Hearty Vegetable Barley Soup, this recipe comes from the back of  a QUAKER Medium Barley's box too. Let's get it started...
Chicken Barley Chili
Ingredients

1 (14 1/2 oz.) can Tomatoes, diced, undrained,
(may use seasoned tomatoes)
1 (16 oz.) jar/can Salsa or tomato sauce (I used mild salsa with a little medium salsa)
l (14 1/2 oz.) can Fat free Chicken broth
1 cup QUAKER: Medium Barley
4 cups Water
1 tablespoon  Chili powder
1 teaspoon Cumin
1 (15 oz.) can Black beans, drained, rinsed
1 (151/4 oz.) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut (I used  chicken tenderloins and boneless/skinless chicken thighs)
(about 1 1/2 lbs.)  into bite-sized pieces
Reduced or no fat Cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil: cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. 

Add beans, corn and chicken; increase heat to high until chili comes to a boil. 

Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. 

If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS.

What I Did and/or Think:
I'm loving barley more and more each day. The chili was GREAT! Not too spicy for me because I used mild salsa and topped it off with a little medium salsa, but if you like the heat, use hot salsa.  

If you'll love the Hearty Vegetable Barley Soup, then you're going to LOOVVVVE  this! Both soups are wonderful, the healthy side-effects do not effect their taste at all :)  Cold days ahead, this chili will be in my weekly forecast :)

This IS my new way of making chili! REPEAT, REPEAT, REPEAT!

Chicken Chili with Sour Cream & Cheese and Herbed Oatmeal Pan Bread 





OR

 
 Chicken Chili  (Plain)






ENJOY! Come again...

Linked to:
Jaime @ Mom's Test Kitchen  
Melt In Your Mouth Monday@ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Bulletin Board @ Mrs Happy Homemaker
Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
Sew Can Do - Craftastic Monday Link Up Party
Recipe Sharing Monday @ Jam Hands 
The Better Baker Weekend Potluck
Carole's Chatter Rice& Grain Recipe Links Food Friday
Katherine Martinelli: Chili Blog Hop  
Tumbleweed Contessa: Superbowl and Chili Party 

Cherry Berry Crescent Rolls: Breakfast Is Served

Cherry Berry Crescent Rolls: Breakfast Is Served

Basic Roll Dough Remix

Hi everybody :)

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast, Lemon-Streusel Oatmeal Muffins
was another tribute to my love for oatmeal. 

Today, I wanted to play around with the Basic Roll Dough recipe I use to make the Mini Herbal "Hoagie" Rolls,  so I repeated the recipe below:

 Basic Roll Dough
1  package dry yeast
1 cup warm water  (105° to 115°)
3 tablespoons sugar (for a sweeter dough you can add up to 1/4 cup; 4 tablespoons)
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days. (freeze up to 1 month)

Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as directed.

 Cherry Berry Crescent Rolls

I refrigerated the dough, 4 days later I made this:

            

Ingredients
1 Basic Roll Dough or Prepared Yeast Dough
2 tablespoons Sugar 
3 -4 tablespoons Butter, melted (not shown)
3/4 cup Cherry Preservers 
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1 teaspoon cornstarch 
1 teaspoon lemon juice
1/4 teaspoon Cinnamon
1 egg white
1 teaspoon  water
Almond Slices, for sprinkling

Roll dough into a 12-inch circ1e on a lightly floured surface. 

 Cut into 8 wedges  Brush with melted butter, sprinkle with sugar/cinnamon mixture.

In a small bowl, combine preserves, cornstarch, berry blend, and juice. Spoon 1 heaping teaspoonful onto each wedge over sugar/cinnamon mixture.

Roll each wedge tightly, beginning at the wide end. Seal points, and place rolls on a greased baking sheet. Cover rolls, and let rise in a warm place (85°). free from drafts, about 30 minutes or until doubled in bulk. In a small bowl,  mix the egg white and water together; brush over rolls. Sprinkle with  almond slices

Bake at 375° for 20 to 25 minutes or until golden brown. Transfer to a wire rack.

Drizzle with glaze or dust with Powdered sugar, if desired.

 What I Think:
I love the sweet tartness of the rolls. The filling can be change out by using another preserve or jam, (be sure to use one with pieces of fruit in it or add your own.)  It taste like a pie in a roll! Delicious!! REPEAT!

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Sweets for Saturday @ Sweet As Sugar CookiesNifty Thrifty Sunday 
Everyday Moms Meals
Sweet 2 eat Baking: Sugar Slice Sunday Link Party