Cooking Up A Storm

The weather in Taipei has been very strange. Last week, for most of the week, the weather was hot. On Friday it was really warm all day and then around late afternoon the sky started changing color and we could feel the storm brewing. This didn’t stop us from getting out for some exercise. We headed down to the riverfront on our bikes and once at the bike trail, Luke got off and ran while I trailed behind him on my bike.

IMG_4171He ran for what seemed like forever.

IMG_4172Thankfully I had my headphones so was able to catch up on ‘This American Life’ podcasts.

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After the run we came home and after making a batch of healthy-ish cookies, we went out for pizza. The cookies, which had oatmeal and carrots in them, turned out really well. I will definitely make them again and possibly add some walnuts next time.

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Oatmeal Raisin Carrot Cookies

Ingredients

1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup grated carrot
1 1/2 cups rolled oats
1 cup raisins

Directions

1. Preheat the oven to 350 degrees F.
2. Place the raisins in a small bowl and cover with boiling water. Set aside.
3. In the bowl combine the butter, brown sugar, and white sugar. Using hand blender, blend approximately 2 – 3 minutes, on medium speed. Add the egg, and mix until fully incorporated. At this point you will need to scrape down the sides of the bowl. Stir in the vanilla.
4. In a separate bowl, sift the flour, baking soda, salt, and cinnamon. Add to the butter and egg mixture, and mix until just combined.
5. Strain the water from the raisins, ensuring that you remove most of it. Add the carrots, rolled oats, and raisins dough and stir.
6. Using a  melon-baller or small spoon, scoop each cookie and place it on an ungreased baking sheet 4 inches apart. Flatten each cookie slightly with a spoon. Place the baking sheet into the oven on the middle rack and bake for 10 – 12 minutes.  Cool for 15 minutes before transferring them to a wire rack. Cookies can be stored in the fridge or the freezer.

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Our Saturday turned out to be really busy filled with a few social engagements. So busy that we didn’t really get to have a proper dinner. So Sunday we both woke up pretty hungry. I was going to make pancakes but then I started thinking about scones and so decided to make them instead. Served with fruit and hard-boiled eggs and of course coffee.

I used an old recipe of mine: Cinnamon Sugar Scones

IMG_4200I rolled them out and baked them on my Silpat, (which I got for Christmas from my parents and absolutely love) and they turned out beautifully.

IMG_4202Sunday afternoon I went out for some bread and stopped in a department store close by. I was browsing in the kitchen appliance section when I noticed they were having a big sale on Kitchen Aid appliances. I have had my eye on a 3.5 cup Kitchen Aid food processor for a long time and finally it was at a price I could happily justify!

I tried it out as soon as I got home. First I used it to make dinner – chopping first an onion, then carrots, then peanuts, then coriander for my chicken lettuce wraps. And after dinner I used it to make us dessert. A recipe I have long been itching to try – Banana Soft Serve.

IMG_4228Basically you chop up a few frozen bananas, throw them in the food processor, and puree for 3-5 mins. Done.

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I went a step further and melted some chocolate and poured over top. Words cannot explain how delicious and how much like ice cream this simple concoction tastes.

IMG_4231And finally my belly at 32 weeks.

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For a bit of fun, here is my belly at 17 weeks. Incredible!

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