I think we all grow wiser and wiser each day that passes. I've learned a few things in the last couple of days. Let's discuss.
#1 - Two minutes and thirty seconds is too long to cook microwave popcorn. I'm really questioning my cooking ability right now. I thought that was the perfect amount of time when I put the popcorn in the microwave. Then I sprinted into the other room to continue watching Top Chef. I mean, I was dying to find out what the results would be with Big Caribbean Ron and his paella. And then I smelled the smoke... I returned to the microwave to find a bag full of burnt popcorn, and a toxic foul smell in the kitchen.
Anything that smells that bad after burning should not be consumed. I'm never eating microwave popcorn again. I don't know why I was going to eat it in the first place. It just sounded so good at the time...
So anyways, how do you get the smell of burnt popcorn out of your microwave? Every time I open it up it smells like a microwave in a hotel room or a community microwave in a break room. The lingering, ghastly smell of past burnt popcorn.
#2 - I've learned that these POM pomegranate juice people are awesome. They sent me a case of pomegranate juice a couple of months ago to try, and just the other day they sent me a sample of their POMx Iced Coffee, in chocolate and cafe au lait flavors. They also have a new vanilla flavor that I'm eager to try. I LOVE COFFEE! Their coffee is made with Italian-roasted Arabica shade-grown beans, rBST-free milk (no synthetic hormones), and organic cane sugar.
And no, it doesn't contain pomegranate juice.
This iced coffee is healthy and delicious, and I don't think I can go back to any other iced coffee brands because I'll feel terribly guilty. Look how cute that bottle is!
#3 - The third thing I've learned, and you should learn too, is that raisins aren't that bad and we should give them a chance. They're just dried grapes - when did they develop such a bad reputation?
Is it this girl? Do you not like this poor, innocent raisin girl or something? Sure, she's a little creepy, but give her a break! She's been picking baskets full of California raisins just for you... with a smile on her face... wearing a big, red bonnet - that thing has to be hot under the giant yellow sun.
To conclude today's post, don't eat microwave popcorn, drink POMx Iced Coffee, and use raisins to bake these Cinnamon Oatmeal Raisin Cookies with Candied Pecans. I saved this recipe from cookie week, because I thought it was more suited for fall. These are really, really good. Give them a try!
In other news, tomorrow I'm flying to New York City for a little week-long trip.
Please keep me in your thoughts.
I won't have internet access, so if you don't see your comments showing up, or are wondering why I haven't stopped by your blog - that's why. If you need to get a hold of me you can send me a message on Facebook, because I get that on my phone. I'll be updating Facebook with my whereabouts and pictures, so look for that stuff, my super awesome Facebook friends.
Ahhh, I love communication via the world wide web using my cellular phone.
See you in a week. In the meantime, listen to some tunes. Located at the bottom of this page.
Printable Recipe
10 tablespoons unsalted butter
1 cup finely chopped pecans, toasted
1/4 cup packed brown sugar, plus 3/4 cup
1/8 teaspoon salt, plus 3/4 teaspoon
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
2 cups quick-cooking oats
2 large eggs
2 teaspoons vanilla extract
1 cup raisins, soaked in hot water
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt butter in a small saucepan over medium heat; cook for 3-4 minutes, whisking frequently, until it foams and turns golden brown. Pour all but 1 tablespoon butter out of saucepan and into a large mixing bowl. Place remaining butter back over heat, add pecans, 1/4 cup brown sugar and 1/8 teaspoon salt, and cook 2-3 minutes, stirring frequently until sugar is dissolved, and nuts are golden brown. Pour nuts into a small bowl and set aside to cool completely.
In a medium sized mixing bowl, sift together flour, baking soda, 3/4 teaspoon salt and cinnamon; whisk in oats until combined.
Add remaining 3/4 cup brown sugar into large bowl containing browned butter, and beat together using a mixer on medium speed until well combined; beat in eggs and vanilla until combined. Beat in flour mixture until just combined; stir in pecans and raisins until combined.
Roll heaping tablespoonfuls of dough into balls, place on cookie sheets, and flatten into a 1/4-inch thickness using palms of hands. Bake 12=14 minutes or until golden brown. Cool 1 minute before transferring to wire racks to cool completely.
Makes about 2 dozen cookies
41 comments:
Sup?