Category: 12 Days of KitchenAid

11 Jumbo Oatmeal Chocolate Chip Cookies

10 Inch Pumpkin Roll

9 Snowman Treats

8 Inch Snickerdoodle Cake

7 Gingerbread Kids Cupcakes

6 Christmas Cookie Shapes

5 ingredients, 5 minutes S’more Cups

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Since I missed posting yesterday, I’m posting 2 today.  Today I made a new oatmeal chocolate chip cookie recipe.  I love oatmeal raisin cookies.  I love chocolate chip cookies.  So it should stand that I love oatmeal chocolate chip cookies, right?  RIGHT!  This recipe is unique in that it requires you to blend the oatmeal in a food processor until it becomes like a powder.  I did this in a blender and it worked great.  I think this really helps the cookies stay together and takes away the chunky part of oatmeal raisin.  Instead you get an oatmeal tasting cookie with a traditional chocolate chip cookie texture! 

This recipe doesn’t really have an inspiration.  I just really wanted something with chocolate!  The recipe will make about 4 dozen cookies.  I only make 11 and am saving the batter for later. 🙂

Oatmeal Chocolate Chip Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 2 1/2 cups oatmeal, blended to a powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 12 oz semi sweet chocolate chips
• 4 oz Hershey chocolate bar, grated (optional)

Tips from the Kitchen – Softer Cookies – To get softer cookies, add a pinch more of baking powder to your recipes.

Directions

1. Cream together butter, sugar and brown sugar.  Add eggs and vanilla.
2. In a separate bowl, mix flour, oatmeal (in powder form), salt, baking powder and baking soda.
3. Add flour mixture to butter mixer.
4. Mix in chocolate chips and grated chocolate.
5. Drop on parchment paper on cookie sheets in golf ball size.
6. Bake at 375 degrees for 6-8 minutes on the convection oven setting.

I think the trick to why these particular cookies are so yummy is two-fold.  First the oatmeal is blended into a powder, making the cookies smoother, soft etc. AND there is extra chocolate in the mix with the grated chocolate.  I haven’t used these two things before, and I can definitely tell they are better!

 

This was a 2 blender job!  Thanks Stach and Willow!

  

This batter is also very tasty! I saved most of it to make warm cookies another night, or eat the dough…

And remember, never leave the kitchen with a clean apron!

10 inch Pumpkin Roll!

9 Snowman Treats

8 Inch Snickerdoodle Cake

7 Gingerbread Kids Cupcakes

6 Christmas Cookie Shapes

5 ingredients, 5 minutes S’more Cups

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Today I made a pumpkin roll for the first time.  I’m not a huge pumpkin fan so I didn’t know if I would like this.  I’m all about trying new things this month so the pumpkin roll was a must for me.  Since pumpkin is a veggie, any dessert with pumpkin in it has to be better for you than one without, right?  Pumpkins are a great source of vitamins A and C, among other things, and is low in salt, cholesterol and saturated fat, in its pure form that is. 

This is a great holiday dish and was actually pretty easy to make.  I was afraid I would mess up the roll part, but I don’t think it turned out that bad… you can be the judge though!  This recipe makes 1 10-inch roll.

Pumpkin Roll Ingredients

• 3 eggs
• 3/4 cup sugar
• 2/3 cup canned pumpkin
• 1/2 tsp almond extract
• 3/4 cup flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp pumpkin spice
• 1/2 tsp salt
• 1 tbsp confectioner’s sugar

Cream Cheese Filling Ingredients

• 1 cup confectioner’s sugar
• 1 oz cream cheese
• 1 tsp butter
• 1/2 tsp vanilla extract

1. Directions
2. Preheat oven to 375 degrees.  line a 10 inch by 15 inch baking pan with parchment paper and spray with cooking spray.
3. Beat eggs for 3 minutes.  Add sugar and beat another 2 minutes.
4. Add pumpkin and extract.
5. In a separate bowl, combine flour, cinnamon, baking powder, spice and salt.  Fold into pumpkin mixture.
6. Spread batter evenly into pan.
7. Cook for 10-15 minutes.  Cool for 5 minutes. 
8. Flip pumpkin onto a kitchen towel dusted with 1 tbsp confectioner’s sugar.  Peel off parchment paper.
9. Roll the cake into the towel.  Cool completely on wire rack.
10. For filling, mix all ingredients together until fluffy.
11. Unroll the cake and spread filling on all parts but 1/2 inches from all sides.  Roll cake up again. 
12. Cover and refrigerate at least 1 hour.

Canned pumpkin can be found in Publix down the baking isle near the jello/pudding/pre-made pie crusts.  I shopped all round until I just asked someone. 🙂

  

There’s something about cream cheese filling/frosting/anything that is delicious!!

 

After baking, the cake is firm but can still be rolled without breaking.  Don’t overcook! 

  

 

The confectioner’s sugar on the kitchen towel can get a little messy!  I also garnished the top of the roll with confectioner’s sugar to give it a little character. 

And remember, never leave the kitchen with a clean apron!