Tag Archives: oatmeal cookies

Double Bacon Mac ‘n’ Cheese and Chicken Divan

Posted on by
Reply

More recently we tried a decadent batch of Double Bacon Mac and Cheese. The mac was super creamy, cheesy and had layers of crumbled bacon. Definitely not or everyday, but one of the most comforting and dishes that just hugs you when it is appropriate. Special thanks to Sharon Parsell for sharing these recipes.

Double Bacon Mac ‘n’ CHeese

From Sharon Parsell
Serves 6-8
  • 1- 16 oz pkg. elbow macaroni
  • 2 cans cheddar cheese soup
  • 2 cups milk
  • 1.5 pounds sharp cheddar shredded (save 1 cup for top)
  • 3 T butter, melted
  • 1 pound bacon cooked crisp and crumbled (save out 1/4 cup for top)
  • 2 scallions thinly sliced for top
  • 1/4 tsp salt
  • 3/4 tsp pepper
Preheat oven to 350 degrees, spray 9×13 baking dish. Cook macaroni, bacon, and combine everything except reserved cheese, bacon and scallions.
Pour into baking dish, then put reserved stuff on top.
Bake 35 to 45 minutes, til bubbly.

Our friend loved the Chicken Divan. He has worked for L’Espalier (BMH’s review of L’Espalier, Back Bay), Sel De La Terre (BMH’s review of Sel de la Terre, Mandarin Oriental) and many other restaurants and has a discerning taste. He asked for this recipe as well! Creamy, melty and very comforting, the broccoli and chicken reminds us of an adult broccoli and cheese.

Chicken Divan (Chicken and Broccoli)

From Sharon Parsell

Serves 6-8

  • 9×13 pan
  • Chicken (amount doesn’t matter)
  • Broccoli
  • Cook and boil and chicken and broccoli for topping
  • 2 cans cream of chicken soup to each cup of mayonnaise

Layer broccoli->chicken->topping->shredded sharp cheddar of your choice and buttered croutons.

Bake 375 about 30 minutes. Everything in it is already cooked so you are really just heating it through and melting the cheese.

The oatmeal cookies (we weren’t able to get a hold of the recipe) were full of spices and very chewy. Great for tea.

Oatmeal Cookies, Two Ways, Butterscotch Chip and Chocolate Cherry

Posted on by
Reply


We were craving oatmeal cookies, but not the traditional oatmeal raisin. Looking through our pantry, we noticed butterscotch chips which melted together on a warm day. Break out the mezzaluna and they brick became chips again. We turned on some cookie making music The Kook’s Naive and started on the batter. Have you seen the Cookie Monster version of Call Me Maybe? Adorable.

Using Joanne Chang’s oatmeal raisin cookie recipe, we substituted half the butter for coconut oil (because we only had 1 stick of butter). We also added more oats, divided the cookie batter in half and made half a batch of butterscotch oatmeal cookies and another favorite dried cherry and mini chocolate chip oatmeal cookies.

Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe  by Joanne Chang

  • 1/2 cup butter (1 stick unsalted butter), at room temperature
  • 1/2 cup coconut oil (melted)
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 3/4 cup unbleached all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup butterscotch chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup dried cherries

Cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides of the bottom. Beat in eggs on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

In a medium bowl, stir together the flour, oats, baking soda, salt. Slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

Divide dough in half and add butterscotch chips in one bowl and mini chocolate chips and cherries in the other. For the best results, scrape the dough into an airtight container and let rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat oven to 350 degrees F.

Drop the the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of you hand.

Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Be careful not to over bake. Soft, chewy centers make these cookies irresistible. Let cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.

Market by Jean-Georges, W Hotel, Theater District, Boston

Posted on by
Reply

In November 2009, restaurant thought leader and chef legend Jean-Georges opened Market at the W Hotel in the Theater District.  On our short list is to try ABC Kitchen with Jean-Georges in New York.

The dining room had a relaxed ambiance, wooden beams, low lighting and clean design. We were was quite impressed.

Although the dining room was fairly full, the bar area was quite empty when we visited. Immediately upon our seating, the bartender introduced himself and crafted a drink based on my specifications. A cocktail whisperer. Throughout our service, he was easy going, friendly and thoughtful.

It is so rare to see kumquats on any menu, so we were pleasantly surprised to see them on the cocktail menu. Our mother keeps two indoor kumquat trees. I remember as a child biting into a kumquat and recoiling from the tangy flavor.

The gorgeous Kumquat Mojito with Cruzan Rum, Kumquat, Mint, Lime was unbelievably refreshing and well-crafted ( $11). The bright citrus notes and mint were a great combination. We tried the non-alcoholic version for $6 and would come back for both iterations. 

At the 2012 TV Diner’s Platinum Gala, we sampled Market By Jean-Georges‘ homemade jellies, lovely strawberry marshmallows and creamy caramels. Each of these desserts were to unreal and we could not wait to try some more confections from Market.

The cookie and confections plate ($6) were filled with a bounty of sweets from a chocolate macaron, fluffy and fresh marshmallows, a deep chocolate cookies, caramels, shortbread, caramels and a hazelnut chocolate chip cookie.

My favorites were the peanut butter chocolate fudge, the caramels and the hazelnut chocolate chip cookie. At home we have made our own Molasses Cookies, Nutella Filled Chocolate Chip Cookies, Oatmeal Toffee Cookies, Shortbread Cookies and will have to make our own cookie plate for guests. We have yet to master macarons and marshmallows, but have enjoyed macarons and marshmallows tremendously.

Market‘s menu features Jean-Georges Vongerichten‘s greatest hits and there is a Market Express lunch $21 for two plates and dessert. If not for lunch, we will definitely be visiting soon to sample the Peekytoe Crab Cake Sugar Snap Pea Remoulade ($14), Cheese Fritters Jalapeño and Cheddar ($8), Soy Glazed Short Ribs Apple-Jalapeño Purée Rosemary Crumbs ($28) and the Mango Upside-Down Cake Basil Ice Cream ($9).

Market by Jean-Georges (W Hotel) on Urbanspoon

Mini Chocolate Chip and Cherry Oatmeal Cookies

Posted on by
2


I love the combination of sweetened oats, slightly tart cherries and flecks of chocolate. These cookies are dangerous because I can not have just one.

Adapted from Gourmet

Makes 2 dozen cookies

  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 sticks) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup (packed) light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup old-fashioned oats
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup dried cherries (I used apple juice infused cherries)

Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips and cherries.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

Oatmeal Cookies

Posted on by
Reply

This recipes for buttery oatmeal cookies topped with raisins and candied walnuts is a great one. I can’t help but have a few cookies and the fruit and nut decoration adds an additional layer of sweetness and nuttiness.

Adapted from Quaker Oats and Mrs. C
  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 3  cups Quaker Oats (old fashioned, uncooked)
  • 1  cup raisins or walnuts

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins and nuts (or top raisin and nuts as decoration on top) and mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Oatmeal, flour, eggs, sugar mixtureOatmeal cookie doughBaked oatmeal cookiesSecond batch with candied walnut and raisin decor

Baked oatmeal cookies