Oatmeal Cream Sandwiches

Do ya'll know how much I love Pinterest? Seriously I could spend hours upon hours pinning stuff. I've decorated my entire house, filled my closet with shoes and clothes and hats and every accessory imaginable...all on my Boards! LOL


Two of my most favorite boards are 'Recipes to Try' and 'Pinterest Recipes I've Tried.' Recipes to Try is slowly getting out of control so I am on a mission to make what's already there before I add anymore. 


I couldn't wait to make these delicious cream filled cookies!

The only thing I changed about this recipe was adding chopped pecans to the batter for the last batch. The cookie alone was soft and chewy and could totally stand on its own. These will most definitely be among the rotation at 18082!


Oatmeal Cream Sandwiches
http://www.burning-down-the-house.com/2011/09/01/oatmeal-cream-pies/


What you need:



For the cookies

• ¾ cup dark brown sugar
• ½ cup sugar
• 1 cup unsalted butter, at room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp honey
• 1 ¾ cup all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1/8 tsp cinnamon
• 1 ½ cups quick cooking oats

For the marshmallow frosting

• 2 egg whites
• ¼ tsp cream of tartar
• ½ cup sugar
• ½ tsp vanilla

What to do:

• Preheat the oven to 350 degrees Fahrenheit and cover baking sheets with parchment paper. Set the baking sheets aside.
• In a medium bowl cream the butter, sugar, and brown sugar together until light and fluffy. Add the eggs, vanilla, and honey and beat until the ingredients are incorporated.
• In a separate mixing bowl, whisk together the flour, salt, cinnamon, and baking soda. Add the flour mixture to the butter mixture, stirring just until incorporated. Stir in the oats until evenly distributed. Place the dough in the refrigerator for 15 minutes.
• Remove the bowl from the fridge and place 1 Tbsp of dough onto the prepared baking sheets. 
• Bake the cookies 10-12 minutes or until the edges begin to brown. The cookies will be soft but will firm up a bit as they cool. Let cookies cool completely before spreading with marshmallow cream.

While the cookies are cooling, prepare the marshmallow cream. 

• In a double boiler (or using a heatproof bowl set over a pan of simmering water) combine the egg whites, sugar, and cream of tartar. 
• Whisk the mixture frequently until it is very frothy.
• Place the mixture into a clean bowl.  Whisk on high speed until the egg mixture holds stiff peaks and is a light texture (several minutes). 
• Carefully fold the vanilla into the egg whites mixture. 
• Add the frosting to the underside of one cookie and assemble.

Last Night's Dinner

Broiled Jerk Catfish, Sauteed Squash Mix w/parmesan Have a lovely day!

Test Photo

Fresh Lime Cupcakes

 

I love citrus. Lemon is my all time favorite. However, I decided to change it up a bit and work it out with some limes that didn't include margaritas!

This recipe was super easy as it used self-rising flour in addition to all purpose flour. Fresh lime juice and lime zest are all up and through these cupcakes! It is a mild flavor but you can definitely taste the flavor.

The original recipe calls for green food coloring but I omitted it. It also called for vanilla in the frosting but I used more fresh lime juice instead. I got about 18 cupcakes out of the mix...we kept six and gave the rest away!

Fresh Lime Cupcakes
http://www.sixsistersstuff.com/2011/05/key-lime-cupcakes.html

What you need:

• 1 cup all purpose flour
• 3/4cupself-rising flour
• 1 stick unsalted butter, room temperature
• 1 1/4 cup sugar
• 2large eggs
• 3 tablespoons fresh lime juice
• 1 tablespoon finely grated lime zest
• 3/4 cup buttermilk

What you need for the frosting:

• 1 8-ounce package cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2cup(1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lime zest
• 1-2 tablespoons fresh lime juice

What to do:

• Preheat oven to 350°F. Line standard muffin pan with 12 paper liners.
• Whisk both flours in medium bowl.
• Beat butter in large bowl until smooth. Add sugar; beat to blend. 
• Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled).
• Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner

• Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes.
• Cool 10 minutes. Remove from pan; cool.

FROSTING

Beat all ingredients in medium bowl until smooth. Frost cupcakes. Enjoy.

Dry Rib Rub

Rubs are easy.  You just take some of your favorite spices, mix them together and slather it on your favorite cut of meat and slow cook it in the oven or grill it over coals!

Easy.

The measurements for my rubs are not exact because it is really adjustable according to the flavor I want to achieve.  I use this rub for the ribs we had for Memorial Day but it can be used on steak or chicken also.

What You Need:

Start with tablespoon increments of these spices and adjust.

• Black pepper
• Brown sugar
• Chili powder
• Garlic powder
• Ground cumin

Start with teaspoon increments of these spices and adjust

• Cayenne pepper
• Dry mustard
• Ground allspice
• Ground coriander
• Paprika
• Salt

What to do:

• Combine all ingredients
• Mix well
• Store in an airtight container

Cook. Eat. Repeat.