Sorry for the delay, my internet was not playing nice with my website and I couldn’t post.Â There are a lot of things happening right now, like shampooing carpets, gardening, and planting an herb garden but this will have to suffice for now! Â I have lots of things coming along though and I did make my own cookies from my own recipe the other day and people loved them.Â Look forward to that!
As you can see I’ve had some baking adventures while living in you-know-where (It’s kind of like with Voldemort, I can’t ACTUALLY say the name.) I’ve even tried my hand at a few recipes of my own that I’ve decided to share with you. My dad has pretty much peed his pants over the food I’ve been making, so here is post number one dedicated to And She Cooks!
So those cookies there in the background. I finally talked my Grandpa into letting me bake for him, but he’s worried about his blood sugar (which is always normal by the way) so he didn’t want anything with too much sugar. So I decided Oatmeal Cookies were the way to go. Now here at home we covered them in whipped cream and ate them like oatmeal cream pies and then died slowly of obesity, but whatever. This makes about 3 dozen.
2/3 cup Shortening
2/3 cup Brown Sugar
2/3 cup White Sugar (we don’t discriminate because of color around these parts)
1 Tbsp Vanilla
1 cup Flour
1 tsp Salt
1 tsp Baking Soda
1 Tbsp Cinnamon (I thought this seemed like a lot of cinnamon, but trust me, DELICIOUS, plus it made the whole house smell a little bit like Christmas!)
2 cups Oatmeal (just the oats, not the instant business.)
First things first: Cream together the shortening and sugars
Second things second: Add the eggs and vanilla and keep mixing
Third things third: Add everything else except for the oats
Then finally, when you think you can mix no more, mix in those oats. About a spoonful is enough per cookies, they didn’t spread out TOO much, but they spread a little, use about the same as you would for some regular old chocolate chip cookies and they turn out great. Bake for 10 minutes and then pull them out of the oven and fall in love. These have an almost perfect consistency for oatmeal cream pies and I plan to try and whip up some homemade cream filling for them sometime.
Whew, and for the double whammy, here is the chocolate pie I made as well.
I used This Lovely Lady’s Recipe for the filling but added a few other things.
Like she says, bake that pie shell good and done.
Then, what I did, for a little kick was add a layer of raspberry jelly to the pieshell right after it came out of the oven. That’ll help melt that jelly and it’ll spread out pretty easily. You don’t have to accidently get it all over the side while jabbing a piece of crust that had bubbled from the side, but I definitely recommend it.
While the pie bakes mix up your filling per The Pionneer Woman’s directions, yes, you really do have to mix it for 20 minutes.
It is extremely handy to have a mixer that mixes all on it’s own and has a timer on it to remind you to add more eggs. Even if it is 100 years old. It’s still so nice.
It also helps to entertain yourself by making fun shapes in the mixer bowl with your spatula, isn’t that fun looking?
Then after allll that mixing, just dump it on in. You can fill it pretty full, it’s a pretty sturdy filling, it won’t slosh or anything and it’s not like it’s going to expand in the fridge .
Okay, and for the jelly on the top. First, you’ll have to chill the cake for a couple hours before this, then, you’ll have to pop a couple tablespoons of jelly in a bowl and microwave it for about 30 seconds. You’ll be able to drizzle it on top then. Now that I’ve done this once, I think next time what I’ll do is do it while the cake is still warm-ish and not set, that way you can make it a little prettier.
The only problem was, I put it in the fridge and the next morning I woke up to this…
IT’S A MYSTERY!!