Pantry Raid

I’ve been on a kick since around the new year to de-clutter the house. We are considering putting our house on the market within the year….or next few months. Not sure yet. In any case, just the thought of it has pushed me into this torrential cleaning-organizing-decluttering-nagging task whirlwind. Incidentally, about a month after I put together the list of things we needed to do, I started reading The Happiness Project, the author of which is just WAY too much like myself, and so reading about all the stuff she did and took on and organized and tackled is just sending me over the edge. Anyways, how that is related to a blog about food is that I realized my pantry and cabinets had become stuffed with items that were not being used, were half-gone, bought for one crazy recipe then never looked at again, etc etc. OR, there were duplicates of stupid things that I always assume I never have, so I always buy at the grocery store, just to come home, open up the spice cabinet to see that I already have two unopened containers of coriander. Great.

We have also recently had two good friends move out of state, and in doing so, they have done meat/liquor/canned food drafts with their friends to get rid of most of their food in their cabinets, because nobody wants to spend time trying to move some jars of peanut butter and a half empty box of crackers. No offense to my friends, but when I move I don’t want to have to get rid of all my food. I just want to eat it.

So I have started a pantry raid project to try and use up all the items in my cabinets. Of which there are many:

pantry raid cabinet 2

SO MUCH DRIED FRUIT

 

First, I created an inventory of all the food I had in my cabinets, refrigerator, freezer, pantry, etc etc. I did this on paper and also digitally through an app on my iPad. Second, I started researching recipes that used random things or things I had too much of like how I had three containers of oatmeal. Really? Or poppy seeds. Why do I have poppy seeds? Or bags of dried Arbol chilis. It’s all a mystery. Finally, I started implementing the recipes into our weekly meals or other items. My first foray into this was using up some of the oatmeal by making oatmeal breakfast cookies. These are an awesome way to use up odds and ends in your cabinets. They are also super healthy, are dairy, flour and sugar free.

breakfast oatmeal cookies

breakfast oatmeal cookies

Breakfast Oatmeal Cookies

Ingredients:

  • 2 whole Ripe Bananas, Mashed Until Creamy
  • ⅓ cups Peanut Butter, Creamy Or Chunky
  • 1/4 cup honey or Agave
  • ⅔ cups Unsweetened Applesauce
  • ¼ cups Vanilla Whey Protein Powder
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Butter Extract, Optional
  • 1-½ cup Quick Oatmeal, Uncooked
  • ¼ cups Chopped nuts or seed, Peanuts, cashews, almonds, etc.
  • ¼ cups Chocolate Chips, white chocolate morsels, chopped dried fruit, etc

Method

  1. Preheat heat oven to 350ºF.
  2. In a large bowl, mix mashed banana, peanut butter and honey until completely combined. Then add in the applesauce, vanilla protein powder and vanilla and butter extracts. Mix again until completely combined.
  3. Add in the oatmeal and nuts, morsels or dried fruit to the banana mixture and combine.
  4. Let dough rest for 10 minutes.
  5. Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet and flatten cookies into circles, about a 1/3″ thick.
  6. Bake cookies approximately 30 minutes, or until golden brown and done. Remove from oven and let rest on cookie sheet for 5 minutes, then move to cooling rack.
  7. When cookies are completely cool, store in a covered container.

I split the batter in half and in half I put diced dried plums, white chocolate morsels and walnuts. In the other half I put chocolate chip and peanut butter morsels, cashews and sunflower seeds. Almost everything in the recipe I had on hand except apple sauce, because I don’t have a four year old in the house . . .

It was a great way for me to use up some half-empty packages of nuts and dried fruit – two things that just seem to multiply in our cabinets. These cookies were great – Jeremy and I had them for breakfast everyday for over a week – the batter makes a pretty good amount. In fact, I think I’ll keep making them every few weeks just to have on hand, especially since it’s really hard to find granola bars at the grocery store that aren’t as bad for you as anything else on the aisle.

Next up: tackling dried chilis, frozen unidentified sausage and wild rice. Stay tuned!

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Cookie Culture

Today I am the guest blogger at a fabulous blog, Whisks and Words. Dana (aka – Whisks and Words) asked me to participate in her blog party cookie swap. Super cute idea, unless you’re me and you hate baking and don’t eat sweets. But I love Dana and her blog and writing self-effacing posts, so I did it. Check it out and subscribe to her blog; she’s way better than me about posting on a regular basis, and always has great recipes and reflections. Here’s a teaser of the cookies I made:

apple spiced caramel cookies

apple spiced caramel cookies

That being said, and because I’m sure you’ve gone to the link above and read my cookie post, I present to you another cookie recipe, but this one is baking Rachel style. I found this recipe on Pinterest, (via Six Sister’s Stuff) just like the one in the other post, and also saved it for the purpose of making them for co-workers and others at Christmas. But once I made these cookies and tried them for myself, I actually LIKED them, and made them again. And ate some of them. Shocking. But that’s how good they are. And I’m almost positive I don’t just like them because there are only four ingredients and like three steps. Seriously, this is all you need to make these cookies:

This is my kind of baking

This is my kind of baking

Mint Chocolate Cookies

Ingredients:

  • 1 box of chocolate devil’s food cake mix
  • 2 eggs
  • 1/2 c. vegetable oil
  • 1 bag of andes mints OR mint truffle Hershey kisses

Method:

  1. Preheat oven to 350 degrees. Mix the first three ingredients together until well combined. Scoop each cookie out with a large spoon or a cookie spoon works best, you want at least a tablespoon of dough for each cookie. Round out each cookie into a ball with your hands, make a small depression on the top of the cookie ball and place 2 inches apart on a parchment lined cookie pan (or use a baking mat).
  2. Bake about 7 or 8 minutes, no longer – you don’t want to overcook these. Take them out of the oven and place your mint kiss or Andes mint on top of each cookie, then put back into the oven for 30 seconds-1 minute. Remove from the oven, and with the back of a spoon or a butter knife, gently spread the mint (which will be melty) over the top of the cookie. Let the cookies cool on the sheet, then transfer the sheet to the fridge and let the mint chocolate glaze set before eating. Or eat them immediately like I did. Whatever.

mint cookies done

These are awesome. Seriously. This is now my go-to cookie. They are headache free. The hardest part was trying to find Andes mints, which are surprisingly scant. But the mint truffle Hershey kisses were actually great here in their place.  The second hardest part was not being able to share them with the dogs.

mint cookies and dog

Not really. These cookies are for me, dogs!

What is your favorite cookie around Christmas-time, or of all-time, for that matter?