Hello! Be prepared for some random things made this week. I was laughing to myself as I tried to come up with a title for the blog. Cookies, eggs, and vinegar just didn’t seem too appetizing, so ended up with the trifecta treats. Now I know you are probably wondering what’s up with those things, so please be patient. I am heading out of town this next week and wanted to leave a nice gift for the cat sitters. I couldn’t decide between cookies or an infused vinegar, so decided on both. And then the egg drama came along. Is it just me or is anyone else standing at the egg shelf in the grocery store going WTF?? Disney is now selling eggs??
Two things…one be an educated consumer. Read both sides and determine for yourself. Side one and side two. Next…vote with your money. My own personal choice after taking everything into consideration would be to get eggs from a chicken who is actually eating their natural diet and getting to experience the outdoors. Finding those eggs in Tampa is unfortunately not happening. So my second choice is The Country Hen eggs.
You can go to their website and put in your zip code to see where they can be purchased. In Florida, it is Publix. Enough of the egg drama for now…onto the treats.
First up is an infused raspberry vinegar. When I was at NGI, we made a ton of these. Infused herb & spice oils and infused herb & fruit vinegars. The raspberry one always stood out because it was just so beautiful. You can use this in place of a “regular” vinegar when making a salad or drizzle over cooked vegetables.
1 1/2 cups white wine vinegar
2 tablespoons organic cane sugar
1 cup raspberries
1. Heat vinegar and sugar until sweetener dissolves on medium heat.
2. Pour liquid mixture over raspberries that are in a clean, sterilized pint jar. Seal tightly.
3. Put in a cool dark place for 2 weeks.
4. Strain through cheese cloth. Store in refrigerator for 6 months.
And the best for last… Oatmeal Raisin Chocolate Chip Cookies. Did anyone else just clap out loud and scream YEAH???
(Recipe adapted from Alice Water’s – The Art of Simple Food)
Preheat oven to 375.
In a small saucepan put
1/2 cup raisins
1/4 cup water
Warm over medium heat until the raisins are plump and water is absorbed. Set aside.
Then, process in a blender until ground:
1 1/2 cups of organic rolled oats
Transfer to a bowl and stir in:
1/2 cup flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
In another bowl, cream together until light and fluffy:
8 tablespoons unsalted organic butter
6 tablespoons sugar
6 tablespoons dark brown sugar
In a small bowl mix together:
1 tsp. baking soda
1 teaspoon boiling water
Stir this baking soda mixture into the butter mixture, then beat in:
1 egg ( you choose…no more drama here!!)
1 teaspoon vanilla extract.
Stir in the dry ingredients, raisins, and
3/4 cup of semi-sweet chocolate chips
Scoop into 1 -inch ball onto a baking sheet. Bake for 8-10 minutes. Rotating the pan halfway through the baking.