Oatmeal Raisin Popovers…with California Raisins!

Have you ever been so accustomed to something, that you stopped thinking about it at all?  Like your furniture…you don’t really take note of it until you are spring cleaning, and get a wild hair to move it around.  All the sudden, your sofa looks entirely different, and you have no idea why?

Raisins are kind of like that, in my weird, don’t-try-to-understand-it mind.

I mean think about it, though.  Raisins.  We all know what they are.  Shrunken little grapes.  But I don’t think we THINK about them as grapes.  Or even fruit, for that matter.  They hang out in little red boxes, unassuming.  We eat them by handfuls, we toss them into cookies.  We feel good about giving them to our children, but we never stop to think about WHY.

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I am here to remind you WHY.

You know how on a couple of commercials you hear that raisins are made from Grapes and Sunshine?  And you’re like, okay, sure.  Grapes and Sunshine.  Marketing Campaign is at it again.  But seriously – I WAS THERE.  I went to Fresno with the California Raisin Blogger Bunch.  I tromped through acres upon acres of vineyards – Raisin Vineyards.

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Raisins?  Are Grapes and Sunshine.  Nothing else. Grapes. And Sunshine.  And a box.  The end.

Nothing much has changed over the years for raisin farmers, but, of course, modernization and science has stepped in to make things a little easier, and more profitable.  Take for example the way raisins are being harvested and dried these days.  The old fashioned way (still quite rampant) involves the clusters of grapes being picked, then laid out on mats on the ground to soak up the sun.  Once they’re dried, off to the washing/packaging plant they go.  The new technique?  Well, the clusters remain hanging on the vine until the sun has had it’s way with them.  The benefit here is that the raisins can be mechanically harvested in this format…so, a little more industrial.

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Okay, you learned something.

Did you also know that there are dozens of raisin varieties?  There ARE.  I personally taste tested over a dozen myself.  We had a Raisin and Cheese Tasting!  Oh boy, let me tell you – there were some yummies!  Some were completely unprocessed – meaning – right off the vine. But I want to tell you about the “processing.”

It’s called cooling them off to make sure no critters survive, and then washing them off.

That’s pretty much it.

No weirdness, no fillers, no yuck.  Grapes and Sunshine.

Just don’t eat the box, okay? I have no idea what that’s made of.

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Now, I want to share these popovers with you.  Oatmeal Raisin.  Great with a little cream cheese drizzle if you are so inclined, or, just a good dose of maple syrup  like I did here.  Simple, delicious, and in your belly in under 30 minutes.

Do it!

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Oatmeal Raisin Popovers

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

  • 3 Tablespoons Butter
  • 3 eggs
  • 1 cup milk
  • 5 Tbsps sugar
  • pinch salt
  • 2 teaspoons vanilla
  • 1 cup All Purpose Flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup Oats (I used Coach's)
  • 1/2 cup raisins

Instructions

  1. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour, cinnamon and oats. Pour the batter into the butter filled cups, then evenly add a few raisins to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with favorite syrup. Serve and enjoy!
http://doughmesstic.com/2012/11/01/oatmeal-raisin-popoverswith-california-raisins/

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Thanks for letting me share some of my photos and stories from my trip to Fresno with California Raisins.  I had such a great time meeting new friends, catching up with old friends, and learning so much!  And thanks to California Raisins for bringing me out…I had a wonderful time!

Quaker Soft Baked Bars

This is a Sponsored post written by me on behalf of Quaker Oats for SocialSpark. All opinions are 100% mine.

I love to bake. Anything. Everything. Cake. Brownies. Cookies. But despite what it looks like on my blog, we don’t actually have baked goods just laying around here all the time. Lots of the time, but not ALL the time. There really aren’t enough sweets in the tri-state area to keep Seven happy, and Jon, the “I don’t really enjoy sweet stuff” guy sure does seem to scarf down his fair share of brownies. I couldn’t keep up with the two of them in supply even if I wanted to. Photo1(24) I don’t really have to. Both of them adore Oreos. Both of them love those new cookies that are like the Girl Scout Samoas. Both of them are loving the new Quaker Soft Baked Bar. Have to say, I do too. photo(11)What I like most about them? They are individually wrapped. That means Seven understands that ONE package equals ONE serving. It also means it makes for easy packing into Jon’s lunch or my quick breakfast on the go. Ease is important around here! The individual packaging is also helpful on shelf life…these things really seem to stay fresher and softer longer than I imagined. Good stuff!

What I also like about them? Flavor. The Cinnamon Pecan Bread is my favorite, but the boys are bigger fans of the Banana Nut. Both are good, but me and cinnamon are old pals. These sort of taste like a cinnamon bun in soft cookie form. Nothing bad to say about that. Except, of course, when I run out of them. THAT would be bad.

Did I already mention we like EASY around here? I did. So…I’ll admit to giving them to Seven as his breakfast once.

Okay twice. Ish. Photo1(23) Why not? If we are on the run to catch the dollar movie and we are late as usual, this breakfast snack is a  wholesome food compared to a Poptart and just as healthy as a muffin. What’s the difference? There are only 140 calories (not too shabby), and have plenty of fiber and B vitamins. Not that I am in the running for Mom-of-the-Year anyway…I’d probably show up late for that award ceremony too!

Have you tried the new Quaker Soft Baked Bars ? You should! I’ll see you at the dollar movies – and I’ll instantly know you know the sound of me unwrapping that cookie package. Be sure to wave!

Visit Sponsor's Site

Finally!

Do you have this goal…this grandiose (or maybe not so grandiose) goal that’s been there in the back of your mind?  The goal that’s been nagging at you, waiting for you to bring it to fruition?

I think we all have something haunting us like that.

When I started this blog, I really didn’t have any preconceived notions.  Food blogs were still in their infancy, and there weren’t a lot of professionals at that point.  I just knew I had a lot to learn, I loved writing, I loved the creativity it allowed, and I really enjoyed the whole process.  Once I found that a living could be made, I made that one of my goals.

I wanted to be a professional food blogger.

I didn’t know what all that would encompass or what it really even meant, to be honest.  Ad money was part of it that I understood.  But I never imagined what all blogging would lead to.  For me, the journey has included becoming an ambassador for companies I love and use everyday.  It has included becoming a professional cake designer and baker – a job I can’t tell you how much I enjoy. And one thing – one lofty goal I set for myself – to write a cookbook.

That happened.

I can log onto Amazon or Barnes & Noble and find a book written by ME.  Is it the cookbook I would have written given carte blanche? No, not really.  I don’t even know what that cookbook would be, exactly, as I am still becoming Doughmesstic.  Someday soon, I’ll know.  But I AM proud of this book.  I wrote a cookbook.  I WROTE a COOKBOOK.

I finally did it.

Now, what are YOU waiting on?  I know there is something you want to do.

I want to help you get that dream realized, and so does Quaker.

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[Read more...]

Blueberry Oatmeal Popovers

I am crossing my fingers for good news today, y’all.

Cross yours too, okay?  I would love to tell you what for, but let’s just go with it…I don’t want to jinx anything.

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Instead, I will share these Blueberry Oatmeal popovers with you.  Think blueberry muffin, with streusel, and a side of French toast all rolled in to one.

Sounds good, right?

Well, it is.

I love using big, juicy fruit in popovers, especially blueberries.  These were frozen, and I have to say, I really prefer it that way. Since they are frozen going into the oven, they don’t get overly cooked in the short amount of time they are baking.  That results in a pop of flavor when you bite into one, and I love that.  Just be sure to chew with your mouth closed.  Not that you don’t.

Much.

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Blueberry Oatmeal Popovers

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 mini or 6 large popovers

Ingredients

  • 3 eggs
  • 1 cup milk
  • 1 cup All Purpose Flour
  • 5 Tbsps sugar
  • 1/4 teaspoon ginger
  • pinch salt
  • 2 teaspoons vanilla
  • 1/4 cup Oats (I used Coach's)
  • 3 Tablespoons Butter
  • 3/4 cup frozen blueberries (or as desired)

Instructions

  1. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk, vanilla, spices and sugar, then whisk in the flour and oats. Pour the batter into the butter filled cups, then evenly add a few berries to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with favorite syrup. Serve and enjoy!

Notes

These can be served with maple syrup, blueberry syrup, or any syrup you prefer. It is also great with a cream cheese glaze.

http://doughmesstic.com/2012/02/16/blueberry-oatmeal-popovers/

I’ll be sure to Facebook and tweet once I get my news, good or otherwise…so be sure to follow me on one or both (Both!) if you want to be kept in the loop!

Fingers CROSSED!

Salted Chocolate Peanut Butter Chunk Oatmeal Cookies

 

Adding salt to chocolate is awesome.  It really brings out the rich flavor we all love, and intensifies the sweet experience.

I add salt to basically every cookie I make these days, and these were no exception.

Halloween this year brought FOUR different Trick-or-Treat events in the Whetzel House. Four.  And apparently, there was a run on Reese Cups, as we ended up with about 400 of them.

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Good news for these cookies.

I took a twist on a Chocolate Oatmeal Cookie recipe and added in a bunch of chunked up Reese Cups, creating a delicious candy bar cookie. Of course, I topped them with a little fleur de sel to bring out those flavors, but you could use a coarse salt if you want. It got pretty rave reviews around here, and if you like the combo power of chocolate and peanut butter, these cookies are sure be a new favorite.  Give them a shot!

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Salted Chocolate Peanut Butter Chunk Oatmeal Cookies

Rating: 41

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 36

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup oats (not instant)
  • 3/4 cup semisweet chocolate chunks
  • 6 Reese Cups, chopped
  • Fleur de Sel, as needed, to top

Instructions

  1. Preheat oven to 350. prepare 2 baking sheets with parchment paper or Silpat. Set aside.
  2. Whisk flour, cocoa, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars. Add the vanilla, then the eggs one at a time, beating one minute after each.
  4. Add in the flour/cocoa mixture 1/2 cups at a time.
  5. remove from mixer and stir in the oats, peanut butter cups and chocolate chunks until combined.
  6. Place in mounds on the prepared baking sheets. Dough is very thick and does not spread a lot. Sprinkle each with a bit of fleur de sel.
  7. Bake at 350 for 10-12 minutes, until the tops start to crack. Allow to cool one minute on baking sheet, then remove to cooling rack to cool completely. Serve and enjoy!
http://doughmesstic.com/2011/11/08/salted-chocolate-peanut-butter-chunk-oatmeal-cookies/

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Brands and Products Used in This Post

Biscoff & White Chocolate No Bake Cookies…and a Giveaway!

 

I love No-Bake Cookies.  Except I don’t call them No-Bake, I call them Preacher Cookies, because, well, that’s just what we Southern girls call them.  Preacher Cookies.

Your typical Preacher Cookie is cocoa, peanut butter and oats.  And while that is incredibly good, and hits the spot in under 5 minutes, one can possibly grow tired of all that deliciousness and crave something just a little different.  Enter Biscoff Spread.

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I stumbled onto Biscoff Spread one weekend when I wondered into Krogers, and a cute little lady encouraged Seven and I to take a taste.  I was hooked.  Imagine a Biscoff Cookie (you know, gingerbready goodness), suspended in a state of cream.  It has the consistency of peanut butter, and is fantastic on apples, crackers, pretzels, or a silver spoon.  It is flat out YUM.

I loved it so much that I tweeted the fine folks at Biscoff and wouldn’t you know it…they are good people! They kindly sent me a Biscoff sampler, complete with more Biscoff Spread and some of their cookies. Lucky me!!  I wanted to create something in return, but I didn’t want the flavor to get lost in a complicated creation…and therefore these cookies were born.

What resulted is a sweet and rich cookie, chewy in texture and absolutely irresistible.

Give them a try!

Biscoff & White Chocolate No Bake Cookiesbiscoff3

makes 24 cookies

  • 1 stick unsalted butter
  • 1 3/4 cup sugar
  • 1/2 cup milk
  • pinch of salt
  • 3 cups instant oatmeal (I prefer Quaker)
  • 1/2 cup Biscoff Spread
  • 2 teaspoons Vanilla
  • 1/4 cup white chocolate chips

In a larger saucepot, combine butter, sugar, milk and salt.  Bring to a rolling boil until 210-215 degrees, or, approximately 1 to 11/2 minutes at a full boil.  Remove from heat.

Immediately add in all remaining ingredients, stirring until well combined.  Working quickly, drop heaping tablespoons onto wax or parchment paper and allow to cool.

Serve and enjoy!

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The GIVEAWAY

Have you tried the new spread?  Don’t you just love it??  Whether you have or haven’t, you are in for a treat.  Biscoff would like to send ONE of YOU a Sample package to try it and love it for yourself!  All you need to do is leave me a comment here, with an ide of how you think you would use it.  ON pancakes?  On toast? In a cookie, a cake, a tart?  Maybe you’d just sit an eat it while shopping on Amazon for Old Gringo Boots? (That’s my latest addiction…don’t ask me why, but I think I need a pair.)  So – leave me a comment!!

On Another Note…

Sorry for the lack of posting last week, folks…you may or may not have noticed, my blog was attacked.  it is still in the process of getting back up fully, but I have been lucky to have a good friend work programming magic on it over the past few days.  I still have a way to go but I am so thankful for all of his help!  And THANK YOU for coming back!  Since I am in the midst of a rebuild, is there anything you think my site needs?  Something you would like to see here?  Now’s the time to tell me!

Also – to any of you out there affected by the hurricane – I hope in all sincerity that you are okay.  Being here on the western side of Virginia, all we saw was a bit of wind…so nothing here.  But I know many of you live on the coast, from NC to Maine – and I do worry about you.  I’ve tried to check in as much as possible on you on Facebook, but…some of you aren’t talking.  Everyone okay?

Until next time kids, have a good one! And stay tuned – I’ve got a great giveaway coming up later in the week – think ICE CREAM!

Chocolate Chunk Double Oatmeal Cookies

 

Note – these are NOT Oatmeal Raisin Cookies.  Not that I don’t love them, but hand me a bowl of raisins or a bowl of chocolate chips, and I doubt I grab the raisins.

And that’s why I’m fatter than you.

Which is why I will survive longer if ever we are trapped in an icy cave, should our ship capsize near the tip of South America.  I’ll be warmer, me and all my butt fat. And I’ll probably have a pocket full of these cookies, too.  So of course I’ll be the most popular person in the cave.

Beat that, Skinny. 

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I was recently turned on to Coach’s Oats, and it is this brand of oats that really make these cookies unique.  You know how regular rolled oats are well, mealy? Oat- mealy? Coach’s are not.  They are like a hybrid between rolled oats and steel cut oats.  Brief lesson here kids…if you grew up in a house like mine, there is more than one kind of oatmeal.  One kind is rolled, the kind I grew up with.  Instant, and probably had a Quaker on the can.  I still use Quaker, and love them for cooking, in fact, there are Quaker Oats in this recipe, too.  The other type of oats require being soaked before you cook them.  I don’t have time for that nonsense.

Coach’s Oats, like I said, is somewhat of a hybrid.  They cook longer, but, oh – the difference in texture!  NOT mealy…you can see differences throughout. There is something more to chew on,  and the flavor is fantastic.  I may have become a little addicted.  It happens.

I used both rolled oats and Coach’s Oats in the recipe to get the best of both worlds combined into one cookie.  The rolled oats absorb the liquid a little more than the Coach’s, so it was important to me to have both a chewy and yet noticeably grainy texture.  Add in the dark chocolate chunks and you have one heck of a good cookie.  Jon loved them – which is a little unusual.  He was a cookie dipping fool while they were in the house. 

Good thing Seven doesn’t need milk all the time anymore…we’re all out.

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Chocolate Chunk Double Oatmeal Cookies

makes 36

  • 1 cup Softened Salted Butter, softened
  • 3/4 cup Dark Brown Sugar
  • 3/4 cup White Sugar
  • 2 eggs
  • 2 teaspoons Vanilla
  • 1 teaspoon Kahlua (optional)
  • 1 1/4 cup All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon sea salt
  • 1 cup Coach’s Oats
  • 1 3/4 cup Quaker Oats, Instant
  • 2 cups Dark Chocolate Chunks (I cut up bars)

Preheat oven to 325F.oatmeal1

Prepare baking sheet with parchment or SilPat, set aside.

Cream the butter and sugars until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, combine well.

In separate bowl, combine the flour, baking soda, and salt.

Add dry ingredients to the wet batter. Mix on low until just combined.

Stir in the oats and chocolate chips.

Scoop rounded balls of batter onto prepared sheets.  Batter will spread, so be sure to leave ample space between.  Bake for 13-15 minutes, or until edges are very lightly browned.  Allow to cool on baking sheets.  Do not overbake – a slightly underdone cookie is much more moist.  Serve with milk and enjoy!

Now, lucky readers, I have a small token of my appreciation to share with you.  Coach’s Oats.  Have you tried them?  Well, here’s your chance!  Just visit the Coach’s Oats Facebook Page, Fan them, and then let them know I sent you!  I’ll be able to see all of your posts, and will choose one at random on April 17 to win a nice little Coach’s Oats Sampler Package.

I’ll also be offering another Sampler Package to one random commenter here on my site, so do please leave a comment!  Maybe let me know what you would do with the oats you win?  Sounds good to me, as I love hearing your idea so that I can steal them!

Good Luck, and Happy, Happy WEEKEND!

By: ifood.tv