Maple Pecan Oatmeal Cookies

Maple Pecan Oatmeal Cookies
Yields 24
If you’re looking for a thick, chewy, moist cookie with great flavour and crunch too, you’ve found it! Maple Pecan Oatmeal Cookies are deliciously delightful and a perfect cookie for holiday gift giving!
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
151 calories
20 g
18 g
7 g
2 g
3 g
34 g
58 g
12 g
0 g
4 g
Nutrition Facts
Serving Size
34g
Yields
24
Amount Per Serving
Calories 151
Calories from Fat 64
% Daily Value *
Total Fat 7g
12%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 58mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
5%
Sugars 12g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups oatmeal
  2. 3/4 cup plain flour
  3. 1 cup chopped pecans
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/2 cup butter, softened
  7. 1 cup brown sugar, lightly packed
  8. 1/2 cup maple syrup
  9. 1 large egg
Instructions
  1. Preheat the oven to 350 degrees. Prepare two baking sheets by lining each one with a silicone mat or parchment paper.
  2. In a bowl, whisk together the oatmeal, flour, 1/2 cup of the pecans, baking soda, and salt. Set aside.
  3. In a large bowl, use a hand mixer to blend together the butter and a 1/2 cup of the brown sugar. Add the maple syrup and the egg. Beat until smooth.
  4. Using a wooden spoon, stir the dry ingredients into the butter mixture until well incorporated.
  5. With a 1.5 tablespoon-sized ice-cream scoop, place equal amounts of batter onto each baking sheet. Be sure to leave 2-3 inches of space between each mound of batter.
  6. Gently press the batter with the back of your hand to form a small round shape roughly 1/4-1/2 inch in thickness.
  7. In a small bowl, toss together the remaining brown sugar and pecans. Sprinkle approximately 1 teaspoon of the mixture onto each flattened cookie.
  8. Bake each cookie sheet separately for 12 minutes. Allow cookies to cool on the baking sheets for two minutes after removing them from the oven. Lastly, transfer the cookies to a cooling rack to continue the cooling process.
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calories
151
fat
7g
protein
2g
carbs
20g
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Simon Rochester http://www.simonrochester.co.uk/

Refried Beans

Refried Beans
Making your own refried beans is simple and delicious, and you can control the ingredients. Use your beans as the base for some excellent nachos, huevos rancheros, or just eat them with some high-quality tortillas.
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630 calories
96 g
12 g
15 g
32 g
5 g
392 g
972 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
392g
Amount Per Serving
Calories 630
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 12mg
4%
Sodium 972mg
40%
Total Carbohydrates 96g
32%
Dietary Fiber 32g
129%
Sugars 2g
Protein 32g
Vitamin A
1%
Vitamin C
11%
Calcium
20%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups cooked pinto beans (or one can)
  2. 1 tablespoon of your favorite cooking oil\fat (lard, bacon grease, chicken schmaltz, duck fat, vegetable oil, or butter)
  3. 1/4 of an onion, finely diced
  4. 2 garlic cloves, minced
  5. 1 sprig of fresh oregano
  6. 1 bay leaf (optional)
  7. 1/4 teaspoon cumin (optional)
  8. Salt to taste
Instructions
  1. Heat the oil in a sauce pan or Dutch oven until shimmering, and add onion, garlic, oregano, bay leaf, and cumin. Season with salt.
  2. Cook until the garlic is browned the onions are soft, and you scan smell the aromatics.
  3. Add the beans, season with salt, and cook until they are thoroughly heated and begin to fall apart a bit.
  4. Remove the bay leaf and oregano, and mash the beans to your desired consistency with either a potato masher or immersion blender.
  5. Taste and add more salt if needed. If the beans are too thick, stir in a tablespoon of water.
Notes
  1. I like these with a smooth base texture and some chunky bits throughout, so I remove half the beans, mash the rest as above, then roughly crush the removed beans with a wooden spoon before returning them.
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calories
630
fat
15g
protein
32g
carbs
96g
more
Simon Rochester http://www.simonrochester.co.uk/

Cinnamon Rolls

Cinnamon Rolls
Yields 12
Sweet gooey deliciousness!
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
781 calories
106 g
133 g
37 g
9 g
22 g
210 g
315 g
67 g
1 g
12 g
Nutrition Facts
Serving Size
210g
Yields
12
Amount Per Serving
Calories 781
Calories from Fat 323
% Daily Value *
Total Fat 37g
57%
Saturated Fat 22g
111%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 133mg
44%
Sodium 315mg
13%
Total Carbohydrates 106g
35%
Dietary Fiber 2g
9%
Sugars 67g
Protein 9g
Vitamin A
25%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Dough
  1. 1 cup warm milk
  2. 2 1/2 teaspoons instant dry yeast
  3. 2 large eggs at room temperature
  4. 1/3 cup butter melted
  5. 4 1/2 cups all-purpose flour
  6. 1 teaspoon salt
  7. 1/2 cup granulated sugar
For the Filling
  1. 1/2 cup butter softened
  2. 1 cup packed brown sugar
  3. 2 tablespoons cinnamon
  4. 1/2 cup double cream
For the Frosting
  1. 11 ounces cream cheese softened
  2. 2/3 cup butter softened
  3. 4 cups powdered sugar
  4. 1 tablespoon vanilla extract
Instructions
  1. Pour the warm milk in the bowl of a mixer and sprinkle the yeast over the top.
  2. Add the eggs, butter, salt and sugar.
  3. Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
  5. Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. NOTE: The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
  6. Spray a large bowl with cooking spray.
  7. Use a spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  8. Cover the bowl with a towel or wax paper.
  9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Filling
  1. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  2. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
  3. Flour a rolling pin and roll the dough to about a 12x15" rectangle.
  4. Use a spatula to smooth the cinnamon filling over the whole dough rectangle.
  5. Starting on the long end, roll the dough up tightly, Swiss Roll style.
  6. Cut into 12 slices and place in a greased 9x13 baking pan.
  7. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  8. Preheat the oven to 375 degrees.
  9. Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
  10. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  11. Bake at 375 degrees for 15-17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
Frosting
  1. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  2. Add in your extract and the powdered sugar. Beat until combined.
  3. Spread the frosting over the cooled rolls.
  4. Store in an airtight container.
Notes
  1. Best served with a lovely coffee for added indulgence.
  2. Try swapping the vanilla extract in the frosting for maple for a different twist.
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calories
781
fat
37g
protein
9g
carbs
106g
more
Simon Rochester http://www.simonrochester.co.uk/

Sage ‘n’ Onion Stuffing

Sage 'n' Onion Stuffing
Serves 6
This classic sage and onion stuffing recipe is really easy to make at home and tastes so much better than the packet version.
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
169 calories
15 g
49 g
11 g
4 g
5 g
61 g
136 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Servings
6
Amount Per Serving
Calories 169
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg
16%
Sodium 136mg
6%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
5%
Sugars 2g
Protein 4g
Vitamin A
5%
Vitamin C
3%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 50g butter
  2. 1tbsp oil
  3. 1 large chopped onion
  4. 100g breadcrumbs
  5. 1tbsp chopped fresh sage
  6. 1 Large Egg (Beaten)
Instructions
  1. Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs, sage, seasoning and the beaten egg.
  2. Put in a covered baking dish (uncovered if you want the top crispy) and cook in a preheated oven at 180C, gas 4 for 40 mins.
Notes
  1. Serve with your favourite roast Turkey or Chicken and lashings of gravy.
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calories
169
fat
11g
protein
4g
carbs
15g
more
Simon Rochester http://www.simonrochester.co.uk/

Quick Egg Fried Rice

Quick Egg Fried Rice
Serves 2
Quick fried rice, and a simple recipe. Ticks that "I need something savoury" box.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
479 calories
73 g
186 g
13 g
17 g
2 g
419 g
1425 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
419g
Servings
2
Amount Per Serving
Calories 479
Calories from Fat 111
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 186mg
62%
Sodium 1425mg
59%
Total Carbohydrates 73g
24%
Dietary Fiber 5g
21%
Sugars 8g
Protein 17g
Vitamin A
17%
Vitamin C
58%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tbsp Dark Soy
  2. 2 Eggs
  3. 1 Tbsp Vegetable Oil
  4. ½ onion, finely sliced
  5. 2 Cups Cooked Boiled Rice (cold cooked rice is the best)
  6. 1 Cup Peas
Instructions
  1. In a bowl, mix the Soy, Eggs and Oil to a loose consistency (just break the eggs up a little).
  2. Warm your wok, and drop in the mixture for a few seconds until the eggs solidify - this really looks quite a mess.
  3. Return the mixture to the bowl.
  4. Add the Onions and gently fry until soft but not browned.
  5. Add the Rice to the Wok, stir and cook for about 3 minutes to warm it up.
  6. Add the Soy, Egg, Oil mixture, stir continually and cook for 3 minutes..
  7. Add the peas and any meats and cook for about 7 minutes, stirring all the time.
  8. Make sure that everything is cooked and server.
Notes
  1. Try adding some cooked meat or Prawns, during the frying process to add to the flavour, also try using a different type of oil to give the rice a subtle flavour.
  2. Adding some sliced chillies and/or Peppers, and a few finely sliced Spring Onions will spice up this dish.
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calories
479
fat
13g
protein
17g
carbs
73g
more
Simon Rochester http://www.simonrochester.co.uk/