65: Food Therapy
Baking is a form of stress relief therapy for me. I’m stressed. I’ve a test tomorrow, on Friday, next Monday and next Thursday. Plus, exams are starting on the 23rd.
I baked some oatmeal raisin cookies today. The recipe’s from Martha Stewart. It’s a better recipe than the previous batch of oatmeal raisin cookies as the cookies this time round were pretty delicious and crunchy.
Makes about 5 dozen
- 3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins
(As usual, I used a lot less sugar because a total of 2 cups of sugar is horrendously too much! I think I used about 80gm of white cane sugar and brown sugar combined.)
- Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
And this was my lunch today. Bee Tai Bak (I’ve known my whole life that this is Bee Tai Bak) soup with korean enoki mushrooms, sliced fish, cai xin and prawns. Easy to cook and light on the tummy.
And this was dinner a few days ago. ‘Fried’ salmon brown rice with mushrooms, corn and shredded carrot. I like the colour of this dish. Pretty:)