Easy Blackberries and Cream Pinwheel Pastries Recipe

Blackberry pastry recipe

 

Berries cookbookThese pretty pastries, which are featured in my new cookbook Berries: Sweet and Savory Recipes, only look difficult to make. Flaky puff pastry pinwheels are anchored with a sweet, creamy filling and topped with blackberry jam, fresh berries, and a sprinkle of sparkling sugar.

They’re prepared from time-saving frozen puff pastry. You can easily thaw the pastry sheets by separating them and covering them with parchment or plastic wrap, and simply letting them sit out at room temperature for about half an hour. You want the pastry to be cold, but pliable.

Here’s the easy recipe:

Blackberry pastry

Blackberries ‘n’ Cream Pinwheels

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • 1/2 cup blackberry jam
  • 1 1/2 cups fresh blackberries or boysenberries
  • 1 large egg
  • 1 tablespoon water
  • Sparkling sugar, for sprinkling

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.

In a medium bowl, beat the cream cheese with an electric mixer on high speed until smooth. Add the sugar, lemon juice, lemon zest, and vanilla; beat until smooth then reserve.

On a lightly floured work surface, roll out each sheet of thawed puff pastry to a 10-inch square. Cut each square into 4 equal squares and transfer to the prepared baking sheets, leaving 2 inches between each square. Prick the pastry squares with a fork. Spoon 1 heaping tablespoon of the cream cheese mixture into the center of each square, spreading in a small circle about 1 1/2 inches in diameter. Spoon 1 tablespoon of the jam on top of the cream cheese mixture and top with 4 blackberries.

Use a sharp knife to make four diagonal cuts from the corners of each pastry square to within 1 inch of the center. Fold every other corner up over the filling to the center, overlapping the points and pinching to seal.

In a small bowl, whisk together the egg and water. Brush each pinwheel all over with the egg wash. Sprinkle the pastry with sparkling sugar. Bake until golden brown, 15 to 18 minutes. Cool on a wire rack for 5 to 10 minutes before serving. Makes 8 pastries.

Hugs,

The signature for Eliza Cross

Grateful thanks to photographer Stacey Cramp for shooting the beautiful pastry images, to Vanessa Seder for her lovely styling, and to publisher Gibbs Smith for permission to share the recipe. 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Sweet Strawberry Surprise Cupcakes

Strawberry Surprise Cupcakes

 

Perfect for strawberry lovers, these light and airy cupcakes are frosted with a dreamy pink strawberry whipped cream.

Take a bite and you’ll discover true berry bliss—a fresh, juicy ripe strawberry tucked inside.

Berries cookbookThis recipe appears in my new cookbook Berries: Sweet and Savory Recipes, published by Gibbs Smith and due to be released on March 7, 2017. You can win a special signed advance copy. Just visit this post from last week for full details.

The full recipe appears below, and I’ll show you some of the easy steps to make these pretty cupcakes.

One of the most fun aspects of this recipe is that we get to do some real-life math equations! Yippee!

That’s because the recipe includes a box of white cake mix. When I developed the recipe just a year ago, most cake mixes were 18.25 ounces. Since then, manufacturers have been rapidly dropping the sizes. At my store, most standard cake mixes are now 15.25 ounces.

(I used a Duncan Hines white cake mix for this recipe, but this is not a promotion for Duncan Hines at all. In fact, I’m kind of miffed at Duncan Hines because they were one of the last holdouts but they, too, reduced the volume of their cake mix. #firstworldproblems, right?) If you use a 15.25 ounce cake mix, you’ll need to add 3 ounces or 11 level tablespoons of flour to the mix. If your box of cake mix is a different size, the formula is in the recipe below.

 

cake mix

 

Preheat the oven to 350 degrees F and line 18 muffin cups with paper liners. Whisk together the cake mix and extra flour, if needed. Add the water, egg whites, butter, 1 teaspoon of the vanilla, and almond extract in a large bowl; beat with an electric mixer on high speed until well blended, about 2 minutes. Spoon the batter into the prepared muffin cups. An ice cream scoop works wonderfully for this.

 

Scoop cupcake batter

 

Smooth the tops lightly. They don’t need to be perfect.

 

Bake cupcakes

 

Bake the cupcakes until lightly browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

 

Cool cupcakes

 

Cool the cupcakes in the pan for 2 minutes. Remove from pan, transfer to a wire rack, and finish cooling to room temperature.

Using a sharp knife, cut a 1-inch-round by 1-inch-long core from each cupcake; reserve cores.

 

Fill cupcake

 

Quarter 1 strawberry lengthwise, which will make it easier to bite once it’s hidden in the cupcake. Reassemble it, and push it into the center of a cupcake.

 

Strawberry filled cupcake

 

Repeat with remaining strawberries and cupcakes. Trim the cupcake cores to fit over the strawberries.

 

Strawberry filled cupcake

 

Replace on top of cupcakes, covering the strawberries.

 

Strawberry stuffed cupcake

 

Put the remaining 6 strawberries in a blender and purée; reserve. In a large bowl, combine the whipping cream and powdered sugar and beat with an electric mixer until stiff peaks form. When it’s the right consistency, the whipped cream will cling to the beaters and not drop off.

 

stiff whipped cream

 

Gently fold in the puréed strawberries.

 

strawberry puree

strawberry cream

 

Frost the cupcakes with the strawberry cream and serve. (When my son tasted the topping, which is made from fresh strawberry puree and lightly sweetened whipped cream, he said, “This is a hundred times better than frosting on cupcakes.” If you are a parent trying to help a child develop a taste for real food, you’ll appreciate the joyous victory I felt from his words.)

 

Strawberry filled cupcake

Strawberry Surprise Cupcakes

From Berries: Sweet and Savory Recipes (Gibbs Smith, Publisher)

Makes 18 cupcakes

  • 1 (18.25-ounce*) box white cake mix
  • 1 1/3 cups water
  • 3 large egg whites
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract, divided
  • 1 teaspoon almond extract
  • 24 medium-sized fresh strawberries, divided
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar

Preheat the oven to 350 degrees F and line 18 muffin cups with paper liners.

*If your mix contains less than 18.25 ounces, you’ll need to add additional all-purpose flour to make up for the difference. If you have a kitchen scale, simply weigh out the difference between your mix and 18.25 ounces. No scale? No problem. In volume, 1 ounce of flour equals about 3.63 tablespoons, or a scant 1 tablespoon per .25 ounce. Measure the difference, add the flour to the bowl when you add the cake mix, whisk to combine, and proceed.

Combine the cake mix, water, egg whites, butter, 1 teaspoon of the vanilla, and almond extract in a large bowl; beat with an electric mixer on high speed until well blended, about 2 minutes. Spoon the batter into the prepared muffin cups.

Bake the cupcakes until lightly browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool the cupcakes in the pan for 2 minutes. Remove from pan, transfer to a wire rack, and finish cooling to room temperature. Using a sharp knife, cut a 1-inch-round by 1-inch-long core from each cupcake; reserve cores. Quarter 1 strawberry lengthwise, reassemble it, and carefully insert it into the center of a cupcake. Repeat with remaining strawberries and cupcakes. Trim the cupcake cores to fit over the strawberries and replace on top of cupcakes, covering the strawberries.

Put the remaining 6 strawberries in a blender and purée; reserve. In a large bowl, combine the whipping cream and powdered sugar and beat with an electric mixer until stiff peaks form. Fold in the puréed strawberries. Frost the cupcakes with the strawberry cream (add sprinkles if you like!) and serve immediately. Frosted, filled cupcakes are best served within 4 hours.

 

strawberry cupcake

Hugs and have a berry sweet Valentine’s Day!

The signature for Eliza Cross

 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Pumpkin Maple Donut Holes Recipe

Pumpkin maple donut holes | Happy Simple Living blog

It’s cool and rainy this morning in Colorado, and I’m dreaming of these cinnamon sugar-y pumpkin maple donut holes I made a few weeks ago. The recipe is from my new cookbook, Pumpkin It Up!, and you can win your very own signed copy this week. Just visit this post for the details. The giveaway ends at midnight MST this Friday, October 14, so don’t delay.

I used a cake pop pan to make these donut holes, but if you don’t have a special pan you can make them in a mini muffin pan and they’ll puff up and turn out great.

 

pumpkin patch

You can use canned pumpkin to make these sweet treats, or you can make your own easy homemade pumpkin puree. Many of the pumpkin patches and stands have good baking pumpkins now. Some of my favorites are Little Giant, Cinnamon Girl, Baby Pam, Amish Pie and Winter Luxury.

To me, pumpkin maple donut holes taste like autumn and spice and comfort and home cooking and love. Let’s make some; shall we?

 

pumpkin donut holes

Pumpkin Maple Donut Holes

  • 1 cup sugar, divided
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1/2 cup canned or cooked pumpkin puree
  • 1/4 cup maple syrup
  • 2 eggs, beaten
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted

Preheat oven to 325 degrees and grease two 12-cup donut hole or mini muffin pans.

Combine 1/2 cup sugar and cinnamon in a small bowl and reserve. In a large bowl, whisk together the flour, remaining 1/2 cup sugar, brown sugar, baking powder, pumpkin pie spice, and salt until blended. Add the pumpkin, maple syrup, eggs, oil, and vanilla and stir until just combined; do not overmix.

Spoon 1 rounded tablespoon of batter in each opening of prepared pans. Bake for 8 to 10 minutes, or until donut holes spring back lightly when touched. Cool in the pan for 5 minutes and transfer to a wire rack. Brush the donut holes with melted butter and dredge in the cinnamon-sugar mixture. Place on the wire rack to dry for 5 minutes. Makes 24 donut holes.

Enjoy!

The signature for Eliza Cross

P.S. You might also enjoy this recipe for Pumpkin Caramel Cinnamon Rolls.

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Pumpkin Caramel Cinnamon Rolls Recipe

Pumpkin Caramel Cinnamon Rolls | Happy Simple Living blog

Photo by Susan Barnson Hayward for Gibbs Smith

The flavor of pumpkin spice seems to be everywhere right now, and is even the subject of some good-natured debate; some folks are complaining of Pumpkin Spice overload with so many manufacturers jumping on the #PS bandwagon. The TODAY show is even running an online poll where viewers can vote on whether the pumpkin spice craze has “gone too far.”

Pumpkin It Up cookbook by Eliza CrossIf you’re overloaded on #PS, you may wish to skip this post. If you’re a pumpkin spice lover, read on!

Today I’m sharing one of my favorite recipes from my newest cookbook, Pumpkin It Up! (128 pages, hardback, $16.99; Gibbs Smith, Publisher). Perfect for a weekend breakfast or brunch, these flaky cinnamon rolls are filled with a pumpkin spice-pecan mixture and drizzled with a caramel icing while they’re still warm. The rolls are extra easy because they begin with a tube of refrigerated crescent roll dough. If you like, you can use an organic brand such as Immaculate.

For the filling, you can use canned pumpkin or make your own pumpkin puree; I’ve included complete instructions after the cinnamon roll recipe. Steaming or baking the pumpkin is quite easy, and pumpkin puree freezes really well so that you can have it on hand whenever you get a pumpkin spice craving.

Now is a great time to visit your favorite farmer’s market or pumpkin patch and buy good cooking pumpkins. Stay away from the gigantic Jack O’Lantern pumpkins, which tend to be tough and stringy, and look for look for smaller, sweeter baking varieties. Some of my favorites are Little Giant, Cinnamon Girl, Baby Pam, Amish Pie and Winter Luxury.

Here’s the recipe:

Pumpkin Caramel Cinnamon Rolls

  • 1 can (8 ounces) refrigerated crescent rolls or seamless dough sheet
  • 1/3 cup cooked or canned pumpkin puree
  • 6 tablespoons butter, softened, divided
  • 1/4 cup plus 2 tablespoons packed dark brown sugar, divided
  • 2 tablespoons milk, divided
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped pecans
  • 1/4 teaspoon vanilla
  • 1/4 to 1/3 cup powdered sugar

Preheat oven to 350 degrees and grease a 9-inch round cake pan.

If using crescent rolls, unroll dough and separate in 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. If using dough sheet, unroll dough and pat in large rectangle.

In a small bowl, combine the pumpkin, 4 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon milk, pie spice, and salt, and stir until well blended. Spread the mixture over the dough and sprinkle with pecans. Starting at long side, roll up; pinch seam to seal. Cut in 12 equal slices and arrange cut side up in prepared pan. Bake 20 to 25 minutes or until rolls are golden brown. Cool in pan on wire rack for 15 minutes.

Heat remaining 2 tablespoons butter in a small saucepan until melted. Stir in remaining 1/4 cup brown sugar and remaining 1 tablespoon milk; cook over medium low heat 1 minute. Cool for 5 minutes. Stir in vanilla and 1/4 cup powdered sugar and beat until well blended, adding more powdered sugar if needed until desired consistency is reached. Drizzle rolls with icing. Makes 12 rolls.

Oven-Cooked Pumpkin Puree

  • 1 medium pie pumpkin, about 4 pounds
  • 1/2 cup water

Preheat oven to 350 degrees.

Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out stringy pulp and seeds. (Rinse and reserve seeds to make Roasted Pumpkin Seeds, if desired.)

Cut pumpkin in large pieces and arrange skin-side up in a roasting pan. Pour water in the bottom of the pan and cover with aluminum foil. Bake 45–60 minutes, or until pumpkin is soft and easily pierced with a fork. Cool to room temperature.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender, discarding the skin. Pulse until evenly pureed, adding a little water if necessary to make a smooth puree. Alternately, mash the pulp in a large bowl with a potato masher or run it through a food mill. If finished puree is too watery, drain in a fine mesh strainer for 30 minutes.

The puree can be used immediately or refrigerated, covered, and used within 3 days. The puree may also be frozen, tightly wrapped, or stored in an airtight container for up to 6 months. Makes about 8 cups.

Steamed Pumpkin Puree

  • 1 small pie pumpkin, about 2 pounds
  • 1 cup water

Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out stringy pulp and seeds. (Rinse and reserve seeds to make Roasted Pumpkin Seeds, if desired.) Cut pumpkin in 4-inch pieces.

Stovetop steaming method: In a large pot fitted with a steamer basket, heat water to boiling. Add the pumpkin, reduce heat to a simmer, and cover. Cook until pumpkin is tender, about 30 minutes. Drain and cool to room temperature.

Microwave steaming method: Place the pumpkin pieces in a microwave-safe bowl, add the water, cover, and cook on high until pumpkin is fork tender, about 15–20 minutes depending on microwave. Cool to room temperature.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender, discarding the skin. Pulse until evenly pureed, adding a little water if necessary to make a smooth puree. Alternately, mash the pulp in a large bowl with a potato masher or run it through a food mill. If finished puree is too watery, drain in a fine mesh strainer for 30 minutes.

The puree can be used immediately or refrigerated, covered, and used within 3 days. The puree may also be frozen, tightly wrapped, or stored in an airtight container for up to 6 months. Makes about 4 cups.

Hugs,

The signature for Eliza Cross

P.S. You might also enjoy this recipe for Pumpkin Quick Bread.

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

A Springtime Strawberry Tart

Strawberry tart | Happy Simple Living blog

I’m working on a new cookbook this spring that will be all about beautiful BERRIES. I’m having such a good time tasting and testing blueberries, blackberries, raspberries, cranberries, and of course, luscious strawberries.

This is a simple recipe that combines a crunchy, lightly sweet, shortbread-y crust with a creamy filling and fresh strawberries. Even though it’s very easy to make, it looks spectacular — my kind of recipe! Here’s how to make it:

Springtime Strawberry Tart

  • 1 cup flour
  • 1/4 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/2 cup cold salted butter, cut into pieces
  • 1 teaspoon vanilla extract, divided
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 12 ounces strawberries, hulled and halved

Preheat oven to 350 degrees F. In a food processor, pulse flour, 2 tablespoons sugar, and cornstarch until combined. Add butter and 1/2 teaspoon vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-inch round tart pan with a removable rim.

Bake until edges are golden, about 20 to 22 minutes. Let cool on a rack, then remove tart crust from pan and transfer to a serving plate.

In a bowl with a mixer on high speed, beat the cream until soft peaks form. Add the remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla, and beat until thick. Gently fold the sour cream in the mixture and spread in cooled crust. Arrange strawberries in circles on top. (If you want to create the same effect I did in the photo above, you can alternate the cut sides down and up.) Cover and chill the tart for 3 to 4 hours to firm up the filling. Cut in slices and serve. Makes 8 servings.

My friend and fabulous photographer Alan Hill took the beautiful image of this tart, and I am grateful for his talent.

Hugs and happy Easter,

The signature for Eliza Cross

 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Pumpkin Quick Bread Recipe is Easy and So Good

Pumpkin Bread

While pumpkins are widely available this week, you may want to buy a pie pumpkin to cook and puree. Pumpkin freezes beautifully and lasts for up to 6 months if it’s tightly wrapped in the freezer, so you can enjoy its comforting taste in many different recipes well into 2016.

101 Things To Do With Pumpkin cookbook As I wrote earlier this month, my newest cookbook is 101 Things To Do With Pumpkin (Gibbs Smith, Publisher; 128 pages, $9.99). Thanks to all of you who submitted comments about your favorite ways to enjoy pumpkin, and congratulations to lucky winners Carolyn and Linda, who each won a signed copy.

This easy pumpkin quick bread recipe is one of my favorites, and it’s so good with a cup of coffee or tea. It’s featured in the cookbook’s “Muffins and Breads” chapter, and I think you’ll love its moist texture and spicy flavor.

Pumpkin Quick Bread

  • 1 can (15 ounces) pumpkin or 1 7/8 cups cooked pumpkin puree
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2/3 cup water
  • 1/2 cup applesauce
  • 4 eggs
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger

Preheat oven to 350 degrees F. Grease and flour three 3 x 7-inch loaf pans.

In a large bowl, mix together pumpkin, sugar, oil, water, applesauce, and eggs until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture in the pumpkin mixture just until blended. Divide evenly among the prepared pans.

Bake for about 50 minutes, or until loaves are lightly browned and a toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes before removing from pan. Makes 3 loaves.

Here’s how to cook and puree your own pumpkin:

Easy Baked Pumpkin Puree

  • 1 medium pie pumpkin, about 4 pounds
  • 1/2 cup water

Preheat oven to 350 degrees F.  Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out stringy membranes and seeds.  Cut pumpkin in large pieces and arrange skin-side up in a roasting pan. Pour water in the bottom of the pan and cover with foil. Bake 45 to 60 minutes or until pumpkin is soft and easily pierced with a fork. Cool to room temperature.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender, discarding the skin. Pulse until evenly pureed, adding a little water if necessary to make a smooth puree. Alternately, mash the pulp in a large bowl with a potato masher or run it through a food mill. If finished puree is watery, drain in a fine mesh strainer for 5 minutes.  The puree can be used immediately or refrigerated, covered, and used within 3 days; the puree may also be frozen, tightly wrapped or in an airtight container, for up to 6 months. Makes about 8 cups.

Hugs and a happy harvest,

The signature for Eliza Cross

P.S. You might also enjoy this Pumpkin Caramel Cinnamon Rolls recipe and this recipe for Pumpkin Maple Donut Holes.

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Win a Signed Copy of 101 Things To Do With Pumpkin

101 Things To Do With Pumpkin cookbook

My newest cookbook has just been released by Gibbs Smith, and I’m so excited to share it with you. 101 Things To Do With Pumpkin is filled with easy recipes featuring one of autumn’s most wonderful treats (did you guess already?) — the pumpkin.

 

Pumpkin patch | Happy Simple Living

This book was so much fun to write and test, and in addition to testing six different pies for the Desserts chapter I enjoyed developing new treats like Pumpkin Caramel Cinnamon Rolls, dinners like Pumpkin Apple Pecan Chicken, and desserts like Decadent Pumpkin Butter Cake

If you’d like to win a signed copy of 101 Things To Do With Pumpkin for yourself or your favorite pumpkin lover, just leave a comment at the end of this post and answer this question:

What’s your favorite way to enjoy pumpkin?

Do you like pumpkin spice lattes or your mom’s just-baked pumpkin pies? Pumpkin risotto or pumpkin cheesecake? Just leave a comment on this post, and you’ll be entered to win one of 2 free copies.

Be sure to include your e-mail address when you post your comment (it won’t show to anyone but me) so I can contact you if you win. The drawing is open to readers in the U.S. and Canada, and the giveaway will end at midnight MST on Monday, October 26.

Hugs and happy autumn!

The signature for Eliza Cross

Thanks to Liz West for the use of her lovely pumpkin patch photo.

 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

My Favorite Oatmeal Chocolate Scotchies Cookie Recipe

Oatmeal Chocolate Scotchies Cookie recipe | Happy Simple Living

It’s autumn, and along with the shifting light and cooler temperatures I find myself returning to the kitchen. This recipe is a variation of one of my favorite classics — oatmeal cookies with butterscotch chips. I’ve always loved the combination, but with most recipes it seems like the strong flavor of the butterscotch chips overpowers the milder oatmeal cookie.

These cookies begin with a nice, chewy base made with rolled oats, and I use half milk chocolate chips and half butterscotch chips — a ratio that tastes just right. If you use unsalted butter in this recipe, you may want to add a little more salt.

Oatmeal Milk Chocolate Scotchies

Oatmeal Chocolate Scotchies

1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1⁄2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3⁄4 cup granulated sugar
3⁄4 cup firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup butterscotch morsels
1 cup semisweet or milk chocolate chips

Preheat oven to 350 degrees F. and lightly grease or line a baking sheet with a silicone liner or parchment paper.

Whisk together the flour, baking soda, salt, and cinnamon in a small bowl; set aside.

In a large bowl, combine the butter, granulated sugar, brown sugar, eggs, and vanilla extract and beat until smooth. Add the flour mixture to the butter mixture and beat until smooth.

Add the oats and use a sturdy spoon to stir until well combined. Add the butterscotch and chocolate chips and stir until they are incorporated throughout the dough. The dough will be quite stiff.

Oatmeal Chocolate Scotchies Cookie Dough

Drop by rounded tablespoonfuls on baking sheet, 2 to 3 inches apart; flatten slightly. Bake for about 9 to 10 minutes, or until edges are just lightly browned. Remove from oven, cool on the pan for 1 minute, and then transfer to a wire rack to finish cooling. Makes about 4 dozen cookies.

Enjoy!

The signature for Eliza Cross

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Win An Assortment of Bob’s Red Mill Organic Quinoa

Bob's Red Mill Quinoa

I rarely feature products on Happy Simple Living, and when I do it’s for something I’m truly crazy about. You may know that I’m a big quinoa fan, and not just because it’s incredibly nutritious. I love quinoa’s nutty taste and fluffy texture, but since since this lovable little seed gets relegated to so many bland, diet, low-fat, low-cal recipes, I thought quinoa deserved its own cookbook showcasing its wonderful flavor and versatility.

In the back of The Quinoa Quookbook, I list a handful of top organic quinoa sources—including Bob’s Red Mill. Unlike some corporate brand names, there really is a Bob at the helm of this employee-owned company, Bob Moore. Bob’s quinoa is a very high quality, organically grown product that’s positively delicious. I’m also an enthusiastic fan of the company’s blog, which features wonderful recipes and helpful information about grains and cooking techniques.

Just in time for back to school and autumn cooking, the nice folks at Bob’s Red Mill will generously give away an assortment of three full-sized packages of quinoa to one lucky Happy Simple Living reader in the U.S. or Canada. If you win, you’ll receive a pound each of their white quinoa, red quinoa and pretty tri-color quinoa.

White quinoa is the most common variety, and I use it in baked goods, appetizers, salads, dinners and soups. With its pretty color I like to use red quinoa for recipes like carrot cake and meatballs, and the tri-color variety is fun when you want the quinoa to really star in a dish.

To enter the giveaway, simply answer this question:

What are you looking forward to this autumn?

Whether it’s the return of football season or putting on your favorite flannel shirt, just dash off a quick response in the comments below and you’ll be automatically entered. The giveaway is open to readers in the U.S. and Canada through next next Tuesday, September 2 at midnight MST. I’ll draw one random name from everyone who comments, and announce the winner next week.

Thanks so much to our friends at Bob’s Red Mill for sponsoring this giveaway, and good luck!

UPDATE: This giveaway is now closed, and congratulations to our lucky winner Laurel C.!

Hugs,

The signature for Eliza Cross

The Quinoa QuookbookP.S. If you’d like your very own copy of The Quinoa Quookbook, the Kindle version is on sale this week only for just 99 cents. (You don’t have to own a Kindle; just use the Kindle reading app to enjoy on virtually any computer or device.) The paperback version is also on sale at Amazon and Barnes & Noble. This book contains 100 tried-and-true recipes featuring nutty, nutritious, delicious quinoa, and once you try it you might find you add it to just about everything.

P.P.S. I wasn’t compensated in any way for this giveaway—it’s just for fun!

 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.