Posts Tagged ‘Google’


The other day, I was in the mood to do some baking. Therefore I took a look at what was in the pantry and decided that I was going to make Oatmeal Raisin Cookies. Then I sat on the computer and googled “Oatmeal Raisin Cookies”. Naturally a whole bunch of recipes came up but one recipe from Sally’s Baking Addiction caught my attention.

I’ve used recipes from this website before and I really trust Sally’s Baking Addictions’ knowledge and recipes.

She always seems to do something to the recipe that makes the end result “that much better”.

Once again – her recipe for Soft & Chewy Oatmeal Raisin Cookies will now become my “go-to” recipe when I’m craving this cookie.

Recipe: Soft & Chewy Oatmeal Raisin Cookie (from Sally’s Baking Addiction)


1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs 1
1 Tablespoon vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses….(Um I didn’t have this in my pantry and the recipe still came out)
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins
1/2 cup (64g) chopped toasted walnuts (optional)


Cream the softened butter and both sugars together on medium speed in your mixer, until smooth. (about 2 minutes).

Add the eggs and mix on high until combined (about 1 minute). Scrape down the sides of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients (this is important that you get this step right) and mix on low until combined.

Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid that the cookies will spread too much) This is an important step!

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for exactly 10 minutes until very lightly browned on the sides. The center will look very soft and undone but that’s OK.

Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.


oatmeal cookies

More tips from Sally’s Baking Addiction:

Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies. OR even try them with Raisinets!

Happy Baking!



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I think I found out about Aborigens by googling these three key words “food tour Barcelona” and then of course I connected with them via twitter and email. I’ve now completed several food tours (two in New York), one in Israel and one in Barcelona. Each one offered me a unique experience.

Aborigens is run by three partners and one of those partners was the tour for the evening. We met at 545 pm and I swear the tour ended at 11: 45 pm even though it was suppose to be a FOUR hour tour. Our group was so dynamic and friendly that we kept shmoozing and eating and shmoozing and drinking. The fact that Alex didn’t mind, said volumes about their service.

Here’s a photo of our lovely group: there was a mother/son visiting from NY, a couple from South Africa, a mother/daughter from outside Philadelphia, a young women from Australia and moi.

food tour - group1

Our evening included SIX restaurants and at each restaurant we ate and DRANK. There was no shortage of food or booze. I can assure you that NO one left hungry. In fact I didn’t eat anything the next day till 330 pm.  (not even a coffee).

I took lots of photos and arranged them into a few collages to make it easier to show you exactly how much we ate and drank!! This is just a SAMPLE of what we ate. There was more but as always …I don’t want to bore you.

food tour - collage one And then we visited another restaurant and ate some more…..

food tour - collage 2 Plus we walked to another restaurant (that we would have never discovered on our own)

food tour - collage 4We are now getting full. ..but we manage!

food tour - collage 5

What made this food tour so memorable?

-the group itself was super fun.

-our tour guide Alex was accommodating, friendly and knowledgeable. He let the group have fun and we did!!

-the restaurants that were selected were NOT touristy at ALL. Very local. Very Authentic.

-I could have never done this by myself. Its a great way to try a lot of restaurants in a short period of time.

For more information:

Aborigens Food Tours  – please check out their website for further information about their tours and other services they offer to chefs or visiting food industry professionals.

Twitter: @aborigensBCN


The list of restaurants we visited included: Moritz, Koska Taverna, Els Sortidors Del Parlament, Gran Bodega Elkano, Amigo Cascaries, Rosal 34. However please note that the restaurant and what was served might change from tour to tour.


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