OATMEAL CREME PIES

I've never really liked oatmeal creme pies.

that is, the little debbie sort. but a couple weeks ago we bought a homemade one from our farmer's market, and man it was good. 

"this would be easy enough to make" I say

mom exitedly agrees and after reading the ingredients and seeing shortening on the list, 

"you could even make it better"

so I took on the challenge.

at first attempt I ended up with a mess

"cookie leather", I'd like to call it.

because I "followed" a recipe but didn't really follow it because I don't like following recipes (I should work on this, I know, mom)

after messing with it some more I came up with this one. it's perfect and delicious.

  

OATMEAL CREME PIES

adapted from blooming on bainbridge

makes 30 2-inch sandwiches

cookies:

2 sticks salted butter

3/4 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 cups old fashioned oats

1 1/2 cups quick oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

creme filling:

1 stick softened, salted butter

2 tablespoons whipping cream

2 cups powdered sugar

2 teaspoons vanilla

Preheat oven to 350.

In an electric mixer, beat together butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla. 

Using a food processor, coarsely grind oats. (Should only take a few pulses) Add, with flours, baking powder, baking soda, salt, + cinnamon, to bowl with the butter/sugar and mix together. 

Spoon onto parchment lined baking sheet (I use a tablespoon size scoop) and flatten. Bake for 10-12 minutes or until golden. Let cool on a rack while you make the creme.

Beat butter in an electric mixer until smooth. Add whipping cream and mix to combine. Add sugar and vanilla, mix on low until combined, turn up to medium speed and whip for about 2 minutes.

To assemble, spoon about one tablespoon of creme onto half of the cookies and top with a second cookie.

 

ARUGULA SALAD + THOUGHTS ON NEW YORK CITY

I love New York.
there's just something about it, you know?
the sights and the sounds and the smell (okay, maybe not the smell. home did smell very odd when I got back, however.) and that "Am I in a movie?" feeling you get every time you walk outside. It can't be beat.

every time I go, I feel like I leave little pieces of my heart there.
(I left my voice there, too, but that's a whole 'nother story)

this summer I got the chance to go with a great group of friends. It was amazing (of course)
we were only there for 48 hours, but every bit of it was perfect.
we all left ready to go back and live there.
maybe someday :)

after a whole day of walking the city, and before seeing wicked on broadway, we had dinner in times square.
what a dream.
we ate at Carmine's. let me tell you, YUM.
first we were served a salad. I loved it so much that I got out my phone and made myself a note of what was on it so I could recreate it.
(it is Wicked good. ha.)
the pasta was also delicious..and because a waiter spilled sauce on my friend Mychael, they gave us free tiramisu.
oh, the tiramisu. best ever.

but anyway...the salad. It's an arugula salad with lots of veggies and feta. My favorite part is the roasted carrots. I never would've thought to put roasted carrots on a salad..but I'm glad someone did. When I got home I made this for my parents and they loved it just as much as I did. Hope you love it as well!

on to the recipe!

 

ARUGULA SALAD
serves about 4 as an entree

feel free to mess with the amounts. I stay pretty light on the onion and mushrooms, just because I'm not a huge fan of either. the toppings:greens is about 50:50.

half a pound arugula 

5 largeish carrots

8 baby bella mushrooms, whole

3 tablespoons olive oil

1 tablespoon fresh thyme or 1 teaspoon dried

1 roasted red pepper

1/4 large red onion, very thinly sliced

1 large tomato, diced, sliced, however you like

about 1/4 cup kalamata olives

crumbled feta

dressing:

3 tablespoons olive oil

1 tablespoon balsalmic vinegar

juice and zest of 1 small lemon

1 clove garlic, minced

1/2 tablespoon fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon agave or honey

salt + pepper to taste

if you're roasting your own red pepper, you'll want to do that first. 

preheat oven to 500 or it's hottest setting. cut red pepper in half and pull out the seeds and stem. place skin side up on a foil lined baking sheet. put it in the oven and turn on your broiler. broil until the skin starts turning black and getting blisters. let cool for a minute or two and put it in a closed zipoc to steam for about 10 minutes. after this 10 minutes peel and dice your pepper.

turn your oven down to 425. peel carrots and cut into same sized pieces. (I cut mine in half and the thicker side in half again.) wash mushrooms and cut into fourths. place everything on a baking sheet, toss with olive oil and thyme, and bake for about 30 minutes or until soft.

while that is roasting, whisk together your dressing ingredients, and chop your remaining toppings. 

layer everything in a large bowl and pour dressing over just before eating.

summer days

It's almost fall.
(yay)
I can't wait for cool air and changing leaves and all the other loveliness that comes with fall.
(like the starbucks pumpkin spice latte. yum.)

I love it all.

BUT it's sad to say goodbye to summer.
It always is.

and this summer was especially wonderful, if you ask me.
visits with family, mission trips, and new york city (new york city!)
it was
just
all
good
!

                   

I woke up at 3am to go to new york city (worth it)

until next time, summer.

whitney