Jammy Gooseberry Oatmeal Cookies #CreativeCookieExchange

Sticky gooseberry jam makes these oatmeal cookies even chewier. And everyone knows that a chewy oatmeal cookie is the best oatmeal cookie. 

This month’s Creative Cookie Exchange challenge was to use produce that we each have in abundance, wherever we are living right now. The UAE still grows a few things this time of year like okra and eggplant but I just didn’t see using either of those in a cookie. I decided to be adventurous and try a fruit that I had never cooked or baked with before, gooseberries, which are abundant in the United Kingdom this time of year, and are brought in to the UAE in prodigious quantities, at least in my local supermarket. A little research revealed that most gooseberries are too sour to eat uncooked without added sugar, so jam seemed like the logical answer. I’ll share the jam recipe at some point, but meanwhile, feel free to use whatever jam you’ve got handy for these great cookies. Something marmalade-ly with little chunks of fruit would get you closest to the taste of these made with my tartly sweet gooseberry jam.

Gooseberries!

I’d also like to point out that, despite their stickiness, clean up was a breeze thanks to my new silicone mats, a gift of the folks at Kitchen Executive Chef who are trying to spread the word about their great new product. Unfortunately, the mats are out of stock at Amazon right now but, according to a post on their Facebook page, they will be back in stock in just a few weeks.

Ingredients
For the cookie dough:
1/2 cup (firmly packed) or 100g brown sugar
1/3 cup or 70g granulated sugar
1/2 cup or 115g butter, softened
1/4 cup or 80g gooseberry or your favorite jam
1 egg
1 tablespoon milk
1 cup or 125g flour
1/2  teaspoon baking soda
1/2  teaspoon double-acting baking powder
1/2  teaspoon salt
1 cup or 100g uncooked quick rolled oats

For topping: 1/2 cup or 160g gooseberry or your favorite jam

Method
Cream your butter with the two sugars then add in the jam and mix well.

Now add in the egg and milk and mix again.

Add in the flour, baking powder, baking soda and salt and beat until smooth.

Add in the oats and beat until well mixed.  Chill the dough for half an hour in the refrigerator.

When you are ready to bake, preheat your oven to 350°F or 180°C degrees and grease a cookie sheet or line it with a silicone mat.

Drop one tablespoon scoopful at least two or even three inches apart on your prepared cookie sheet. These cookies are going to spread out.

Dip your thumb in some water and press an indentation in the top of the scoop.

Spoon in a half a teaspoon or so of the jam.

Bake 8-10 minutes, or until light brown.  For chewy cookies, do not over bake!

These are fabulous with a cold glass of milk. Enjoy!

Check out all the fabulous recipes my Creative Cookie Exchange friends have made with summer's bounty!

• Blueberry Pecan Rugelach from Karen's Kitchen Stories
• Breskvice (Jam Filled, Peach Shaped Cookies) from Spice Roots
• Cherry Viennese Sandwich Cookies from Magnolia Days
• Chocolate Chip Oatmeal Cookies with Zucchini and Almond from The Spiced Life
• Jammy Gooseberry Oatmeal Cookies from Food Lust People Love
• Lemon Blueberry White Chocolate Cookies from Hezzi-D's Books and Cooks
• Lemonade Poppy Seed Linzer Cookies from Made with Love
• Nectarine Drop Cookies from A Baker's House
• Raspberry Crumble Cookie Bars from From Gate to Plate
• Rhubarb Shortcake Cookies from Rhubarb and Honey

The Creative Cookie Exchange theme this month is Creative Uses for Summer's Bounty! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!

Christmas Ham Muffins #MuffinMonday

For just a little taste of Christmas any time of the year, make ham, pineapple and brown sugar muffins, topped with pineapple in just a little brown sugar mustard glaze.

One of the early recipes I shared on this blog was for a baked Christmas ham, covered all over with pineapple slices and maraschino cherries and slathered with brown sugar mustard glaze. Just like my grandmother used to make. I was cooking with a friend in Cairo while I was there on a house-hunting trip before our move, so the photos were pretty sad, but I can tell you that the ham was spectacular.

I give you exhibit A.

These muffins are a little sweet and a little savory and the little drizzle of brown sugar mustard glaze on top is divine.

Ingredients
For the muffin batter:
2 cups or 250g flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup or 120ml milk
1/2 cup or 120ml pineapple juice
1/2 cup or 120ml canola oil
2 eggs
2 slices canned pineapple in juice (about 1/2 cup when chopped or 110g)
3/4 cup or 100g sliced or chopped ham

For topping:
12 small chunks pineapple
1 tablespoon dark brown sugar
1 teaspoon prepared yellow mustard
6 cocktail cherries

Method
Preheat your oven to 350°F or 180°C and grease your muffin tin or line it with paper liners.

Cut your pineapple into small chunks and put 12 pieces in a small bowl for the topping. Add the tablespoon of brown sugar and the teaspoon of yellow mustard. Mix well.

Cut your cherries in half and set aside.

In a large bowl, mix together the flour, brown sugar, baking powder and salt.  Mash the brown sugar lumps out with a fork, if necessary.

In another bowl, whisk together the eggs, milk, pineapple juice and oil.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Fold in the pineapple and ham.

Divide the batter evenly among the muffin cups.

Put one piece of the pineapple topping on each, along with a drizzle of the brown sugar mustard glaze. Add one cherry half.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a rack for a few minutes and then remove the muffins to cool completely.

Now aren't those festive?

Enjoy! Early Merry Christmas to you!

DIY Veggie Cup Noodles

Crispy fresh vegetables and fragrant fresh or quick-cook egg noodles are the basis of this do-it-yourself cup noodle recipe. Use the vegetables you love or have in your refrigerator! 

Despite the heat here in Dubai, the signs of the new school year are already starting to pop up in stores. I was interested to see that the French hypermarket Carrefour has the list of school supplies required by the French curriculum schools as well as French stationery products for sale. It was like being at home in a Walmart again in August. I don’t know who first thought of gathering the school supply lists and making them available for harried parents, but they deserve a medal of honor!

This week our Sunday Supper group is trying to make Back to School easier for you with great ideas for take along lunches, snacks and quick dinners. Many thanks to Tammi from Momma’s Meals and her co-host Gwen from Simply Healthy Family for hosting this useful event!

Ingredients to serve one

1 nest of thin, quick-cook egg noodles or about 2 3/4 oz or 80g fresh egg noodles
1 teaspoon vegetable bouillon powder, or ¼ cube vegetable stock
Small knob fresh ginger
1/2 garlic clove,
1/4 red or green chili

Vegetables I used (Mine weighed about 5 1/2 oz or 155g in total):
Carrot
Spring onion
Edamame  (I used frozen, peeled edamame that was thawed.)
Snowpeas or mange tout
Young asparagus
Fresh baby corn
Cauliflower
Brussels Sprouts

Other suggested vegetables:
Cabbage
Bak Choy
Bean sprouts
Green peas
Broccoli
Fresh spinach,
etc.

Optional: 3 hard-boiled quail eggs or perhaps cubes of tofu

For serving:
2-3 teaspoons soy sauce
Wedge lime

Method
Mince your chili pepper and cut your vegetables into thin strips or slices. I have a handy tool that juliennes my carrots very easily, but if you don’t, feel free to grate yours. The thinner you can cut the veggies, the better they will “cook” in the boiling water.

Put your noodles and bouillon powder into a sealable heatproof container. Add in the minced chili pepper then grate in the ginger and garlic.

Mix the vegetables up and pile them on top of the noodles.

Add the eggs to the top, if using. You can put the lime wedge in as well for easy transport. Don’t forget to bring along some soy sauce.

When you are ready to eat, remove the lime wedge and add boiling water to the container.

Close the lid and leave for eight -10 minutes. I gave mine a gentle shake and swirl now and then to help the powdered bouillon dissolve and to distribute the flavors of chili, garlic and ginger evenly around the container.

A word of warning: Despite its rubber seal, my "cup" is not leak proof when filled with liquids but it works fine for transporting the ingredients before the boiling water is added. You might want to check your vessel before heading down the hall from the break room to your office or classroom if you are making this at work. Always carry hot food cautiously with dry towels or oven mitts.

Advice part two: If you keep this in the refrigerator at work, take it out well before you are planning to eat so that it can come to room temperature before adding the boiling water. Otherwise, the water will be cooled too quickly and the vegetables and noodles may not be "cooked" enough for your liking.

Squeeze in the lime and add soy sauce to taste.

Enjoy!

Recipe adapted from River Cottage Veg* by Hugh Fearnley-Whittingstall.
Of course, being British, Hugh calls them Pot Noodles.

Are you tired of packing that same old lunch or looking for quick evening meals for busy school and work days? Have a look at the great list of recipes and tips our Sunday Supper group has for you today!

Back to School Beginnings

• Vegan Oatmeal Raisin Muffins from Killer Bunnies
• Make Ahead Waffle Casserole from Bobbi's Kozy Kitchen
• Apple Muffins from Meal Diva
• Apple Oat Breakfast Cookies from What Smells So Good?
• Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

• Owl Bento Box from Simply Gourmet
• First Day of School Pinwheels from Jane's Adventures in Dinner
• Quick and Easy Hot Pastrami Sliders from Webicurean
• Grilled Chicken Revamp from Culinary Adventures with Camilla
• Baked Eggplant Parmesan from Hezzi D's Books and Cooks
• Chicken and Zucchinin Meatballs from Casa de Crews
• Clean Eating Lunches Your Kids will Love from Amee's Savory Dish
• Crispy Chicken Legs from The Not So Cheesy Kitchen
• DIY Veggie Cup Noodles from Food Lust People Love
• Chicken Nuggets from Nosh my Way
• Skinny Spinach Mac and Cheese from Take a Bite out of Boca
• Chicken Schnitzle from Panning the Globe
• Berry Nutty Bento from Ninja Baking
• Spagetti and Chicken Meatballs from Soni's Food
• Chopped Shrimp Salad with Honey Lime Vinaigrette from The Weekend Gourmet
• Steak & Cheese Pockets from Momma's Meals
• Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

• Hulk SMASH Smoothie from Run DMT
• Good Morning Smoothies from Family Foodie

Back to School Super Snacks

• Nutty Granola from Life Tastes Good
• On the Go Guacamole from Shannon at Country Girl in the Village
• Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
• Playground Granola Bars from Noshing with the Nolands
• Apricot Dip from Magnolia Days
• Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
• Home Made Graham Crackers from Curious Cuisiniere
• Peanut Butter and Jelly Granola Bars from Pies and Plots
• Gluten Free Apple Zucchini Flax Bread from Sue's Nutrition Buzz
• Beef and Veggie Sliders from Grumpy's Honeybunch
• Peanut Butter and Jelly Popcorn from Simply Healthy Family
• Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

• Open Face PB & J Cookies from Desserts Required
• Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
• Peanut Butter and Jelly Paletas from La Cocina de Leslie
• Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
• Love Note Doodle Bugs from Happy Baking Days
• Frozen Yogurt Mud Pies from Cindy's Recipes and Writings
• Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker



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