Oatmeal, Maple and Pecan Scones

I woke up suuuuper early just to watch the royal wedding. Y'all, I had to take a nap in the afternoon because I was so sleepy after missing out on some sleep! Anyway, I wanted to have some scones to munch on while watching the royal wedding, so I decided to make the Oatmeal, Maple, and Pecan scones from Once Upon a Chef. They were so so SO tasty and perfect with my morning cup of coffee. 

Oatmeal, Maple and Pecan Scones

(Source: Once Upon a Chef)

For the Scones

1 1/2 cups unbleached all-purpose flour

1 1/4 cups old-fashioned rolled oats (not quick cooking or instant)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pecan halves, toasted (if desired) and chopped

1/2 cup currants (or raisins)

1/2 cup (1 stick) cold unsalted butter, cut into 10 pieces

1/3 cup cold heavy cream

1/2 cup maple syrup

1 cold egg

For the Glaze

1/2 cup confectioners' sugar

3 tablespoons maple syrup

1 to 2 tablespoons water

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans and currants on low speed for 10 to 15 seconds. Scatter the butter pieces over top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup and egg until thoroughly mixed. Pour the cream mixture into the butter mixture and mix on low speed for about 20 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl from the mixer stand. Scrape the sides of the bowl with a rubber spatula to ensure that all of the dry ingredients are incorporated into the dough. Using an ice cream scooper, drop mounded scoops of the dough (about 1/3 cup each) onto the prepared baking sheet, forming 8 scones and spacing them about 2 inches apart. Bake for 25-30 minutes, or until scones are golden brown around the edges and lightly golden on top. Transfer to a wire rack to cool for about 30 minutes. (Hold on to the parchment paper -- you'll need it for adding the glaze.) While the scones are cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup and enough of the water to make a smooth, pourable glaze. When the scones have cooled for at least 30 minutes, transfer them back to the parchment-lined baking sheet and use a spoon to drizzle the glaze evenly over top.

Cranberry White Chocolate Oatmeal Cookies

Ever bite into a cookie and think "OMG this cookie is heaven in my mouth!!!". The type of cookie where you know you should stop eating them but you keep going back for more?

Well, these cookies are IT. These cookies are tart, sweet, crunchy, and packed with deliciousness. The white chocolate adds a slight creamy/sweetness flavor. The cranberries adds the tart flavor and the walnuts adds the crunch. 

This is the one of the Cranberry White Chocolate Oatmeal cookie recipes I have used over the years. I've tried many recipes prior this one, but they don't compare in flavor and texture :o) 

Cranberry White Chocolate Oatmeal Cookies 

2 sticks unsalted butter, room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 tsp. vanilla

2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. kosher salt

2 cups old fashioned oats

1 1/2 cups white chocolate chunks or chips

1 cup dried cranberries

1 cup toasted walnuts or pecans 

Preheat oven to 350. Line baking sheet with parchment paper. Place cranberries in a small bowl and pour hot water over them, enough to cover. Let them sit about 5 minutes to soften a bit. Then drain and place on paper towels to get the excess water off. In a small bowl, place the white chocolate chunks or chips, dried cranberries, oatmeal, and nuts. Set aside. Place butter and sugars in mixing bowl and beat 2 minutes, until smooth. Mix in eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, whisk the flour, baking soda, baking powder and salt. Gradually stir into the butter/sugar mixture, mixing just til thoroughly blended. Stir in the white chocolate/dried cranberries/oatmeal/nut mixture. Drop rounded tablespoonfuls onto baking sheet, spacing 2" apart. Press each cookie to flatten slightly ( it will be kind of like a hockey puck shape). Bake 14 minutes or til bottom edges are a nice golden brown but don't overbake as it could dry them out too much.  Let cool on baking sheet 2 minutes, then cool completely on a wire rack.

*If you like coconut, go ahead and add 1 cup of shredded coconut to the dough. 

*I got 50 small cookies from this recipe. Since mine are smaller, I baked them for 8 to 10 minutes. 


*I can't emphasis the importance of a preheated oven prior to baking enough. It prevents your cookies from spreading like crazy. 

Chewy Granola Bar

While I was growing up, one of my least favorite food to eat was oatmeal/oats. I didn't like the grainy texture if it was in cereal form or the soup like texture if it was the instant oatmeal packs.  As I got older (late teens early 20's) I realized I need a nutritious snack while I'm on the go rather than grabbing a bag of chips or cookies. I think it was also because the dining center in my dorm usually served junk food with very minimal nutritional value (Burger and Fries? Pizza? Pasta? Tacos and Nachos?  Yes Please!). 

I usually bought Nature Valley or Special K granola bars from Costco when I came home for the weekend and hauled it back down to ISU. It usually lasted a month because I always put 3 granola bars in my backpack in the morning before heading to class. 

So why am I bringing up granola bars? Because I'm still always on the go except now I'm a working professional and I always grab a granola bar for my morning commute to work. During the last 2 years I've tried every granola bar available at jewel and meijer (minus the protein bars) so I thought it was time for me to make my own. 

I did a lot of googling (my internet best friend) and came across this granola bar recipe from Taste of Home. It...is...AMAZING. It's chewy, packed with oats, and has an amazing texture from the slivered almonds and rice cereal.  Move over grocery store granola bars! Suko's homemade granola bars are in town :o)

Chewy Granola Bars

1/2 cup butter, softened

1 cup packed brown sugar

1/4 cup sugar  (I left this out) 

2 tablespoons honey

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups quick-cooking oats

1 1/4 cups crisp rice cereal

1 cup chopped nuts

1 cup dried cranberries 

In a large bowl, cream butter and brown sugar until light and fluffy. Add the honey, vanilla and egg; mix well. Combine the flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal, nuts and dried cranberries  if desired. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Yummy in Suko's tummy :o)