Crispy Oatmeal Cookies

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Oatmeal cookies, they are loved by everyone!

These are crispy and full of nuts. And their fragrance… . Oh that cinnamon fragrance!

Mmmmm… .

I highly recommend them!

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Ingredients

3/4 cup (170 grams) unsalted butter, softened

1 cup (200 grams) sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup (105 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups (220 grams) oats

1 cup (110 grams) walnuts, toasted and chopped

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1. Preheat and oven to 350 F (176 C).

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2. Place the nuts on a baking sheet and toast them for about 10 minutes.

They will become lightly browned and fragrant.

Let cool and chop into pieces.

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3. In the bowl of an electric mixer cream the butter and sugar until creamy and smooth.

Then add the egg and vanilla extract and beat until well blended.

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4. In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon.

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5. Add the flour mixture to the creamy mixture and beat until incorporated.

Then add the nuts and oats and mix again.

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6. Line a baking sheet with parchment paper.

I used an ice-cream scoop to divide up the dough (dipping the scoop in water makes the dough slide off easier).

Space the cookies-to-be about 2 inches (5 cm) apart.

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7.  Dip a teaspoon in water and flatten the cookies.

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8. Bake the cookies for about 13 minutes, or until light golden brown around the edges but still soft and a little wet in the centers.

Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool!

Yummy!

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My Mom’s Bling

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Let’s look at it this way…

Everybody has issues.

I have issues, you have issues.

My Mom has bling issues!

She just loves bling stuff and spends fortune on that.

Her collection is getting HUGE.

Which, in fact, is good for her and for me too because I happen to get something nice from time to time and I have great objects to take pictures of.

Just have a look …

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And this is not all. Not by far!

Much, much more coming later…

Nuts And Apples

Time to pick nuts and apples Ladies and Gentlemen.

Of course if you are lucky enough to own the right bushes and trees.

Although I don’t possess such lovely stuff yet, I know the right people.

And that pays off.

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This is a tiny bit of the huge garden we’ve had the opportunity to visit today.

Looks gorgeous, doesn’t it?

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The nuts were waiting for us to be picked.

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For helping, we happened to get these teeny potato loaves with sesame seeds on top.

They tasted fantastic!

And then…

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… this arrived!

Yummy!!!

grapes

And some sweet ripe grapes for dessert.

What a wonderful day this has been!

Puff Pastry Cheese Twists

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I find these cuties to be a great choice for appetizers.

Your guests will surely love them!

The story of me finding the inspiration to prepare them starts on our recent vacation in Hungary.

Actually, I saw it on TV while trying to fall asleep in a hotel.

Kids were preparing them with a little help from some lovely lady.

But the kids made their own dough.

And I didn’t.

The kids DID.

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So you need:

1 package of  that puff dough I was talking about

as much ketchup as you like

as much hard cheese as you like (the stronger in flavor the better)

as much oregano as you like (fresh or dried)

1 egg to spread on top

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1. Preheat an oven to 350 F (176 C).

2. On a floured surface roll out the thawed dough into a rectangle shape.

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3. Spread ketchup over the surface.

Sprinkle with grated cheese and oregano.

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4. Divide the sheet of dough visually in half and fold it over to form two layers.

Roll gently with a rolling pin to seal.

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5. Cut into 1 1/4 inch (3 cm) strips.

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6. Twist the strips.

Place them on a baking sheet, pressing down the ends.

Brush the pastries with the egg mixture and sprinkle lightly with oregano.

7. Bake for 13 minutes or until golden brown.

Remove the pastries from the baking sheet and let cool on a wire rack.

Bon Appetit!

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Enjoy!

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