Bourbon Oatmeal Cookiewiches

It's snowing right now, in Lubbock Texas. I know many people think, 'What, snow? Can't be', but indeed it is. Personally, I don't like the snow. I'm much more of a warm over-cast day girl myself, but to every season turn turn, or something along those lines. So since it's snowing and I don't have anything I should be doing, though honestly I haven't checked, I began to bake.

Now for the past couple of days I've been wanting to make oatmeal cookies, and gave it a go yesterday, but alas, disaster. I'm not going to go into it.

So today I gave it another shot and have come up with Bourbon Oatmeal Cookiewiches. Now I've never been a fan of oatmeal cookies and have never, as a point of fact, eaten a sandwich made with oatmeal cookies, though I've seen them. My disdain for oatmeal cookies wasn't anything personal, I'm not really a cookie person. I also don't like raisins (or Crasins for that matter) in my baked goods; on their own I'm on board. Due to these two statements it does seem like a rather odd choice that I would make Oatmeal Cookiewiches...but mine are without raisins and plus booze...so inherently superior to any previously created.

Bourbon Oatmeal Cookiewiches

1 stick of butter

1 cup dark brown sugar

2 eggs

1 tbsp vanilla extract

1 tbsp cinnamon

2 tbsp hazelnut coffee-mate (mine is sugarfree but that's of no consequence)

.3 cup of chopped walnuts (or any nut for that matter)

.5 cup bourbon

.3 cup of corn meal

1 cup of all purpose flour

3 cups of oats

1 tsp baking soda

1.5 tsp salt

.5 lb whipped white icing

Preheat oven to 400F. In a large bowl cream butter, eggs, and sugar together. Add vanilla extract, coffee mate, .25 cup bourbon, and nuts, then set aside. In separate container mix: flour, cornmeal, oats, baking soda, salt, and cinnamon. Slowly add the dry to the wet mixing thoroughly. The mixture should be decently thick, but everything should be well incorporated. Spoon into tablespoon dollops and flatten into round shapes. These cookies will not spread much so you need to flatten them yourself.

Bake at 400 for 10 minutes? I have no idea, just check on them and you'll know when they're done..

For the cookiewiches

Let the cookies cool completely, very important! You can eat all the warm ones you want, but for the wiches, they must not be warm or it'll melt the icing, which might be nice though aesthetically disastrous. Now pair the cookies by size and shape, which will all be slightly different.

Mix the icing with 3 tablespoons of bourbon. Then using a butter knife or frosting knife, take the smaller of the cookie pairs and put the desired amount of icing evenly on the cookie. Add the paired cookie to the top and lightly squeeze down. You get the idea.

Sorry for the picture quality, I was using the MacBook.

Jamaican Sweet Potato Coconut Bisque

4 cups sweet potatoes (canned or baked and peeled)

2 tsp cinnamon

2 tbsp olive oil

1 tsp powdered ginger

1 scotch bonnet pepper

1 medium onion diced

2 cloves garlic diced

2 tbsp salt

1 vegetable bullion cube

4 cups water

2 tsp Splenda

1 can coconut milk

Fully smash sweet potatoes, and place in a bowl on the side. Sautee onion, garlic, diced pepper, cinnamon, ginger, salt, in olive oil. Once onions are translucent add water, vegetable bullion, and Splenda, stir until dissolved. Add in mashed sweet potato mixture and can of coconut milk, stir and simmer for 10 minutes. Blend with hand blender until smooth.

Pecan Tassies

People in Texas love pecans, especially when they're involved in pies. Pecans, puh-cons, grow on trees and are quite common in the southern United States, and where I live, they're everywhere. I can hardly remember living in a house that wasn't some how adjacent to a pecan tree, and every fall we would collect them and have then taken to a professional sheller to be then frozen and used throughout the year.

I love pecans. I love pecan pie. So I made tiny ones.

Pecan Tassies (tarts)

1 cup Lyle's golden syrup

3 eggs beaten

2 tbsp butter melted

pinch salt

tsp vanilla

1 cup pecans chopped

filo dough (or shortcrust)

Cream butter eggs, salt, and vanilla. Mix in syrup. Take muffin tin and cut circles approximately 3 layers thick and place into each muffin tin, fill with pie filling to 3/4 full. Add chopped pecans on top. Place in oven at 350 F until fork comes out clean. Let set for 20 minutes.

Gluten-free Cupcakes

I ran across a recipe on Healthy Indulgences that I had to try, as I've been on a gluten free baking spree to help target my nausea. With a little tweaking I feel like I have the perfect cupcake recipe.

The Perfect Yellow CupCake, sugar and gluten free

• 15 oz white beans canned or cooked
• 4 eggs
• 5 tablespoons light butter or margarine
• 3/4 cup splenda
• 1 tablespoon vanilla extract
• 6 tbsp ground almonds
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Rinse and blend beans with eggs in blender or food processor until no bean pieces remain. Cream butter and Splenda in bowl, slowly adding in salt, baking powder and soda, and ground almonds. Wisk into the butter mixture the egg and bean mixture. Place in cupcake liners at bake at 350 F until golden. Depending on size should make 12-18 cupcakes.

Top with no sugar added whipped cream or cool whip.

Makes the cupcakes so moist and yummy, no one would suspect the beans.

Callander Meadows, Callander, Scotland

Our trip to Scotland was lovely; we climbed a few mountains, went on a boat tour, and ate a few meals along the way. Our first night we spent in Callander, Scotland at the Drednought...Not my favorite. Somewhat reminiscent of an elderly person's home, and I mean that as no offense to elderly homes. Oli warned me this might be the case, but it was McNab!! Haha, so off we went to wonder around and find dinner.

At the very, I'm going to say, western end of town, we stumbled on a pink building with gates leading back into a meadow and a group of other pink buildings with a sign reading 'Roman Camp'. Oliver and myself hypothecized on what that could mean for a bit, Romany? Gypsies? Romans? Italian camp? The ventured forth. The first thing we saw was mini horses.. Then more pink buildings, a river, then a larger pink building. The place was goregous, and like most of the places in Callander was a hotel and restaurant. Oli ventured in to look at the menu for veggie options while I had a wonder around..

This is the main building of the Roman Camp. Oliver resurfaced from the building with a funny smile and a ton of stories about a huge fireplace, a really tall seating host, and a huge fancy non vegetarian menu. If you're staying in Callander, I suggest you stay here.

On our way we went, still on a quest for food. We stopped at Callander Meadows, greeted by a man from Minnesota we took a look at the menu and found out there was an hour wait, but we put in our name and in less than an hour we were finally eating..

Here's the good stuff..

I ordered the Polenta with ratatouille, wilted chard, truffle oil, and parmesan crisp. Indeed, with truffle on top. Now let me explain that I have always wanted to eat a truffle and be reassured that I sectioned that thing out so that I had a tiny bit with each bite. "what did it taste like?" Mushrooms.

Oli ordered the courgette (zucchini) and pine nut ravioli with grilled fennel. "It was absolutely gorgeous."-Oli

And finally for dessert! We got the 'Wave' dessert, which was a sample of all of the desserts for two. Starting from the back left working our way clockwise; Berry Creme Brule, Sorbet Trio with meringue cookie, Apple Crumble with cream, Ginger Ice-cream, and Bailey's Cheescake. Oli and I both decided that the creme brule was the best, seconded in my opinion by the ginger ice-cream and in Oli's opinion by the sorbet.

My only criticism was that everything was a little melted by the time we got it.. Lame.

All in all lovely meal, and it was nice to finally eat!

I did eventually find vegetarian Haggis in northern Scotland, which was lovely.

websites:

Roman Camp

Callander Meadows

Scotland Trip

So we're off to Scotland, staying in the Dreadnought Hotel in Callander (pictured above), which is all up in the McNabb family history, which is fun. Will return soon with plenty of pictures.. But until then, some history on it..

Originally built in the 17th century by the Clan McNab to house fellow clansmen traveling north. The clan motto remains as the hotel's name; The Dreadnought provides a blend of history with modern day comfort and style.

More here..

Nanna Mexico

I love Mexican food, and for awhile I thought I was alone in this country. Mexican food is about so much more than salt and chilies, lard and cheese, it's about friends. How many times have we had a party re-cap over a lunch at Cancun (my favorite Mexican haunt)? How many nights have we giggled over margaritas about someone's unfortunate situation? How any times do we leave swearing never to eat again? Too many to count.

You see, Mexicans are our Indians, our enchiladas are your curries.

Now I'm not one to dread cultural expierences, I won't stop at Subway in every big city because I "miss" American food, but this is something different. I've eaten yorkshire puddings, mash, and bakewell tarts. I've had my fairshare of cauliflower cheese and pub chips, but I miss what I miss. My life in the UK, though not void of laughs or fun, had been missing a certain something, a cilantro spiced, cheesy, tequila something, until Nanna Mexico.

Now as any Texan will attest, we don't trust Mexican food from other places; citing several horror stories about attempting to order Mexican food in other states we are highly suspicious of non-Texan attempts at enchiladas or rellenos With this said, I was, to say the least, unconvinced by the idea of Mexican food in the UK but call it desperation, I tried it out anyway.

Nanna Mexico in Cambridge is what I would call a 'burrito shack', kind of modeled in the same vein as Freebirds or Chipotle. I'm not the biggest fan of these places, but with one look at the Nanna Mexico website you will notice, along with the usual fare of oversized burritos and quesadillas there is also "Mexico City Tacos", soft corn tortillas (not those fried shells) topped with cheese, vegetables, meat, or beans with salsa rioja and peppers, I was sold.

I ordered my tacos right after another American in line, which prompted a funny look from Oli, before we left he assured me this was proof that the British do NOT like Mexican food, I'm convinced this is not the case as there were at least 3 authentic brits amongst the American spice fiends.

Mexico City Tacos from Nanna Mexico in Cambridge

My only gripe was that there was no Margaritas, though there was Corona and Negro Modelos, and that Ash, Diane, and Stephen weren't there to share some trash talk; but I'll take what I can get.