Chewy oatmeal raisin cookies

When I think of an oatmeal cookie, one that is crispy on the outside but soft and chewy in the middle and studded with plump raisins comes to mind. Oatmeal cookies are a timeless classic, and to me, somewhat comforting. It kinda reminds me of home.

These cookies with their chewy texture, warm blend of nutty oats and spices make them a favourite among many. The dash of cinnamon and pinch of nutmeg create a delicious depth of flavour and intense aroma as the cookies bake away in the oven. I love the smell of the spiced bakes that fills my kitchen! Old-fashioned rolled oats were used in this recipe for a heartier and thicker homemade goodness.

These cookies are good for any time of the year, though the pleasant aroma hits me with a holiday-season-cookie feel.

It's almost Christmas once again! Only 42 days to be exact. Counting down to be with family again! Nothing beats that, not even oatmeal cookies. But they do make me feel a littleeee better. ^^

My lovely November blooms! <3

What?

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 cups plain flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 3 cups rolled oats
• 1 cup raisins
• 1/2 cup chopped nuts (optional!)

How?

1. Soak raisins in warm water for 10 minutes to make them plump. (Blot with kitchen towels to dry them before use!)
2. Combine flour, baking soda, salt, cinnamon and nutmeg in a bowl and set aside.
3. In a separate bowl, cream butter and sugar until smooth. Add the eggs and vanilla and mix until well blended.
4. Mix the flour mixture into the butter mixture until combined.
5. Gently stir in the oats and plumped raisins. The dough will be thick and sticky! Chill it for about 30 minutes in the refrigerator.
6. Shape the dough into rounded balls (about 1 1/2 tbsp each) and place them about 2 inches apart on a baking sheet lined with parchment paper or baking mats. Flatten the dough slightly.
7. Bake for 8-10 minutes in a preheated oven at 180 degC until lightly browned. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Almond and apple cake

Daylight saving time ends, marking the start of the cold season once again. We've had an unusually balmy summer this year, and the glorious warm days seemed to have held up till late September.

Then the cold sets in, all too sudden, plunging to below 10 degC, and I found myself rummaging through my wardrobe to find my night socks. I have cold toes.

Despite the chills, fall is a pretty season. The most spectacular in my opinion. I love the red, the orange and the yellow of fall foliage - talk about the colours explosion of the leaves. Even when they fall, the leaf piles turn the ground into a beautiful bed of colours.

And undoubtedly, when it's cold, it's nice to keep the oven working - and even better to have warm cakes and pies.

Since fall and apples go together, I made an almond and apple cake (mini one, halved the recipe) over the weekend so I can treat myself to a warm dessert. Simple to make, and delightfully moist!

I think this would go well with ice cream or custard, but I enjoyed mine on its own, warm out of the oven.

From: FirstCovers.com

What?

• 180g butter
• 2/3 cup sugar
• 1 tsp vanilla essence
• 3 eggs
• 1 cup almond meal
• 1 cup plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup milk
• 2 tsp ground cinnamon
• 2 small red apples

How?

1. Mix the flour, baking powder and salt. Set aside.
2. Cream butter, sugar and vanilla. When pale and creamy, beat eggs into the mixture, one at a time.
3. Stir in the almond meal.
4. Add half the flour mixture and half the milk and stir until well combined. Repeat with the remaining flour mixture and milk. Stir in ground cinnamon.
5. Core the apples and slice them thinly. Arrange the apple slices over the base of the lined cake pan. Overlap the apple slices slightly. Spoon the batter into the pan and smooth out the surface.
6. Bake in a preheated oven at 170degC for about 30-40 minutes until a skewer inserted into the centre comes out clean. Let the cake cool for about 10 minutes before turning it over into a serving plate.
7. Serve warm.