Oatmeal Snacks

February 27, 2013

No matter how hard I try to resist sugary snacks, they just happen. I have finally found something that curbs my sweet tooth and guilt at the same time. They are healthy (I use that adjective loosely in this case) because of the nutrient rich ingredients. Are they healthier than kale salad or hummus with carrots? No. Healthier than a cookie? Yes! Swapping the chocolate chips for something more nutritious like dried fruit would be a good variation.


Oatmeal Snack Balls
original recipe from Gimme Some Oven

1 cup dry oatmeal
2/3 cup toasted coconut flakes
1/2 cup nut butter (I use ¼ cup almond, ¼ cup peanut)
1/2 cup ground flaxseed
1/2 cup chocolate chips (or other mix in)
1/3 cup honey or maple syrup
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract


Stir all ingredients together in a bowl until mixed well. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Print the recipe Oatmeal Bites


Happy Fall Y’all

October 17, 2012

Is October not the best month? The weather is heavenly, and the days are still long. I have many recipes to share from recent weeks and wanted to start with this one for pumpkin bread. I have tested many recipes for pumpkin bread through the years, but my mom’s recipe always wins the taste test. This recipe produces consistently good cake…I mean bread.

from my mom

Mix Together:
1 cup oil
4 beaten eggs
1 teaspoon vanilla
1 can pumpkin

Mix well in a separate bowl:
3 cups flour
3 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon salt

Add wet mixture to dry mixture- do not overmix…a few lumps are OK!
Add 1 cup finely chopped pecans or cranberries as an option.
Grease and flour two loaf pans. Pour batter into pans. Sprinkle with white sugar.
Bake at 350 degrees for 50 minutes.

Here is a printable recipe- Pumpkin Bread


Team USA Cake

July 31, 2012

In honor of the olympics, I figure it is not too late (past July 4th) to post the recipe for flag cake. This recipe comes from my all time favorite cook- Ina Garten. Such a good cake!

A few notes-
This is a huge cake. Thats partly why it is awesome but consider making half for a small crowd.
It is important that the ingredients are at room temperature.
This is a great basic recipe and can be decorated to fit any occasion!

from Barefoot Contessa At Home

Cake Ingredients:
2 1/4 sticks unsalted butter, room temperature
3 cups sugar
6 extra large eggs, room temperature
1 cup sour cream, room temperature
1.5 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pint blueberries
1.5 pints raspberries

Icing Ingredients:
1 pound (4 sticks) unsalted butter, room temperature
1 ½ pounds cream cheese, room temperature
1 pound confectioners’ sugar, sifted
1 ½ teaspoons pure vanilla extract

Heat the oven to 350 degrees. Butter and flour an 18 x 13 x 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread 3/4 of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

You can serve the cake right in the pan or turn it out onto a board before frosting. Use parchment paper when you grease and flour the pan if you plan to take it out of the pan.

Here is a printable copy of the recipe: Flag Cake


I realize it’s a little presumptuous to give my own cookie the title “Best Thing I Ever Ate”, but these cookies are truly unbelievable. I became a caramel and sea salt addict after my first bite of Star Provision’s soft serve ice cream drizzled with caramel and sprinkled with seat salt. Now take that same caramel and sea salt combo and place it in the center of a coconut covered shortbread cookie. Sort of like Samoas without the chocolate.

from Martha Stewart Living
You Will Need:
3 sticks unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
44 soft caramel candies (Kraft)
6 Tablespoons heavy cream
Large flaky sea salt

Preheat oven to 350 degrees. Beat together butter and sugar on medium speed until the mixture is pale and fluffy. Next, beat in the vanilla. With your mixer on low, gradually add the flour and salt. Beat just enough to combine but don’t over-mix. Dough will be somewhat dry so press dough together in plastic wrap. Prepare a dipping station- bowl with beaten eggs and bowl of coconut flakes. Line a baking sheet with parchment paper. Roll dough into 1 inch balls. Dip the dough balls into the egg mixture then roll in coconut. Place on the baking sheet, and use your thumb to make an indention in the center. Bake for 10 minutes then remove from oven. Repress indentions and put back into the oven to bake for another 9-10 minutes. Cool on wire racks.

For the salted caramel center, place caramels and heavy cream in a small saucepan over low heat. Cook until caramels are melted. Be sure to stir constantly! This will take about 5 minutes. Spoon the caramel into cookie centers and sprinkle with sea salt.

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December 7, 2011

My aunt Ruth’s 1978 family Christmas cookbook contains pages of old-fashioned recipes that call for dated ingredients like margarine, gelatin, and prunes. Though way out of style, the prune cake recipe always caught my eye. The recipe may be dusty, but the cake was spicy, dark, sweet and very giftable! If you’re looking for a “new” food gift this holiday, look no further than this prune cake. How can anything soaked in a butter-sugar-buttermilk bath be bad?

You Will Need:
3 eggs, room temperature
1 1/2 cups sugar
1 cup cooking oil (I used veggie)
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon powdered cloves
1/2 cup buttermilk
1 cup pitted prunes, diced
1 cup pecans, chopped
1 teaspoon vanilla

1 stick butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat oven to 350 degrees.
Grease and flour a Bundt pan or two loaf pans.
Beat eggs well.
Add sugar and beat again.
Mix in cooking oil.
Combine flour with spices and soda in a separate bowl.

Cook prunes with 1/2 cup-ish water over medium heat until they become mushy.

Meanwhile, slowly add flour mixture, alternately with buttermilk, to the sugar mixture.
*flour, buttermilk, flour, buttermilk, flour
Stir in cooked prunes (the water should have mostly cooked out leaving you with a mush of prunes).

Add vanilla and pecans.
*Take care not to overmix once the flour is added.
Bake for 45 minutes.
Boil frosting ingredients together.
Pour slowly over cooked warm cakes.

Help the cake absorb the goodness by gently poking holes with a toothpick.
Cool before you take the cake out of the pan.

And since I am rarely on here these days, I want to recommend making Kathy’s Famous Chicken Soup soon. Everything about it is just perfect.



September 8, 2011

This is a good time of year to rehash my peach cobbler recipe from last summer. While peaches are still in season, give my cobbler recipe a whirl, but try adding ginger to the batter! I had middle-of-the-night revelation to add ginger to peach cobbler. It’s a bit crazy for traditionalists but a fabulous twist on the norm.

Click here for the original recipe. With a microplane, grate a couple teaspoons of fresh ginger into the batter. I threw in a some minced ginger into the peaches. Also, for what it’s worth, I didn’t have cornstarch and didn’t want to leave my house. Flour worked as a perfect substitute.


It all started with this 5 pound bucket of freshly picked strawberries from Jaemor Farms in North Georgia…

But after about an hour, the bucket was half empty. We kept eating and eating until my plans to make a strawberry dessert suddenly seemed impossible. In the end, I used grocery store strawberries for this delightful summer cake. The result was delicious! You could easily try this batter with any summer fruit.

from Martha Stewart/Smitten Kitchen
You Will Need:
1 pound strawberries, hulled and halved
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (plus extra for pan) unsalted butter at room temp.
1 cup plus 2 Tablespoons sugar
1/2 cup milk
1 teaspoon vanilla
1 large egg

Stir together flour, baking powder, and salt in a small bowl.
Mix sugar and butter in an electric mixer for 3 minutes or until light and fluffy.
Add in milk, egg, and vanilla.
Beat until just combined.
Mix in dry ingredients until just combined.
Butter a 9-10 inch pie dish or cake pan.
Pour batter into buttered pan.
Cram as many of the strawberries as you can into the dish!
Sprinkle strawberries with remaining sugar (this creates pockets of strawberry jam)
Bake at 350 degrees for 10 minutes.
Reduce heat to 325 degrees and bake for an additional 50-ish minutes.
Cool on a rack before slicing.
Serve with whipped cream.
Store at room temperature, loosely covered.

I am thankful for summer fruit, cake and all of the men and women who serve and protect our great country. Happy Memorial Day!



March 20, 2011

Do you know tapioca as instant lumpy pudding that comes in box? Well, tapioca is real! Not only is it real, it is real good. The small pearls are derived from a tropical root plant called cassava. Because of England, we know tapioca as a vanilla based dessert, but people in the tropics (where cassava is grown) use tapioca in savory dishes as well. This rich dessert version is a delightful mixture of soft custard and small pearls of tapioca. My family uses tapioca to sooth upset stomachs so I thought this would be the perfect gift for someone in need of soothing. I used this recipe as a practice and it turned out good enough to post.

via 101cookbooks.com

You will need:
3 cups whole milk
1/3 cup of small pearl tapioca (I used Bob’s Red Mill)
2 extra large egg yolks
1/4 teaspoon fine sea salt
1/3 cup sugar
1 vanilla bean, split (or 1 teaspoon vanilla extract)

Pour 3/4 cup of the milk into your thickest-bottomed pot. (I used a Le Creuset dutch oven)
Add the tapioca.
Soak for at least an hour.
Whisk in the egg yolks, salt, sugar, and the remaining milk.
Scrape the vanilla bean along its length with a knife.
Add the vanilla bean goodness and pod. (if using extract, add at the very end after the custard has cooked)

Warning: You are about to stir for a long time. So grab your cell phone, use the restroom, do what you need to do. Your tapioca will ruin if you leave it unattended! The process may test your patience but think of it as quiet time.

Slowly (medium heat), bring the mixture just barely to a boil.
STIR! the whole time. This will take 10-15 minutes.
Reduce the heat and let the mixture come to a simmer.
Simmer (you are still stirring) until the tapioca is fully cooked. (20 minutes-ish).

* This time may vary depending on your stove, pot etc. The tapioca is ready when the pearls swell up and become almost completely translucent. The custard will be thick. Don’t be afraid to taste for texture. Remember to keep stirring, you have worked way too hard at this point to let it flop.

Remove from the heat.
Cool the pudding a bit.
Serve warm or cold.



February 12, 2011

My perfect day sounds something like this: Leisurely wake up call on the lake, sip hot coffee, run with J and P, flip through cookbooks, plan anniversary dinner, bake 6 dozen cookies for Valentines deliveries…And thats exactly what I have accomplished so far today. Absolute heaven.

These old-fashioned shortbread cookies come to you all the way from Pittsburgh. The cookie is relatively new to me, but somehow preparing them evokes feelings of nostalgia. They are dainty, simple and easy to make. Unlike some shortbread, they melt in your mouth.

makes 24 small cookies

You will need:
1 cup flour
1/2 cup confectioner’s sugar
1/2 cup corn starch
3/4 cup SALTED butter, at room temperature

Fold all ingredients together with a wooden spoon or if you’re impatient like me, feel free to use your clean hands. Also, remember to measure precisely when baking.

Form dough into two flat balls. I doubled the recipe and therefore ended up with four balls.
Preheat the oven to 300 degrees.
Refrigerate dough for thirty minutes.

Pull out one dough ball from the fridge.
Flour a surface, lightly.
Roll out dough to about 1/4 inch thick.
Cut into your favorite shape.

Place on a cookie sheet.
Bake for 10-18 minutes. I understand this is a wide range cooking time. It really depends on your oven and the size cookies you cut. Keep an eye on the dainty things, and pull them out of the oven just as the edges begin to turn light brown.

Package up for your favorite valentine! See Vintage Valentines for a great packaging idea. Or fold cookies in parchment paper and tie with red bakers twine.

Notes (after making 10 dozen)
– Be sure to flour the surface and top of the dough but don’t over flour. The cookies are so delicate that the extra flour can change the taste.
-I made three different size hearts. When baking, only bake like-size cookies on the same cookie sheet. This ensures that they cook evenly.
-You can refrigerate longer than 30 minutes but you may need to leave the dough ball out for a bit for easier rolling.
-I repeat, these cookies are dainty and delicate but do not be afraid of them!

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I’ll Be Back In A Snap

December 15, 2010

This may be my last post ever….on this site. Madaket Market is growing, moving and changing! I hesitated making the change during the most festive, crafty and food-centered season of the year, but there is no turning back now. Look on the bright side, 2011 will be a blank canvas for fresh cooking and homemaking inspiration. So in the meantime, while I continue to work behind the scenes, I encourage you to bake the gingersnaps below and master your favorite recipes.

On to the good stuff- Gingersnaps! All the credit goes to Colleen for bringing these into my life. She recently broke into my house and left a batch in the kitchen. 27 batches later, I couldn’t help but share this divine recipe.
Side note- We had a false alarm this week with a happy ending. Gammy’s original recipe calls for 2 teaspoons of baking SODA. Colleen accidentally has used baking POWDER. Turns out they are both fab! So Merry Christmas-
(the original recipe)
You will need:
3/4 cups shortening (Crisco)
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger*
1/2 teaspoon cloves
Extra sugar for coating
Preheat oven to 350 degrees.
Cream shortening and sugar until mixed and fluffy.
Add eggs and molasses and mix well.
Add dry ingredients.
Mix LIGHTLY in the mixer or to be safe, mix together gently with a wooden spoon.
Roll spicy dough into balls.
Swirl around in a bowl full of sugar to coat well.
Place gingery balls on a cookie sheet.
Bake for 10 minutes for chewy snaps and 12 minutes for drier/crunchy snaps.
Cream shortening and sugar until mixed and fluffy.
Add eggs and molasses. Mix well.
Add dry ingredients. Mix LIGHTLY in the mixer or to be safe, mix together gently with a wooden spoon.
Roll spicy dough into balls. Swirl dough balls around in a bowl full of sugar. Place dough on a cookie sheet.
For chewy snaps, bake 10 minutes and for drier/crunchy snaps bake 12 minutes.
*Try 1 tablespoon of grated fresh ginger instead of dried ground ginger if you have on hand!
Merry Christmas!