Sandra's Easy Cooking

Old Fashioned Oatmeal Cookies are among a few that we love baking during the Holiday season. Not only that we enjoy munching on them but also giving them as enable gifts.

These are such incredible desserts, but also simple, versatile, and family-friendly.

I always make a double batch to add a bit of dried fruit for us that loves it, such as raisins or cranberries. Now that winter is here and the joyful holiday season, baking is one of the best activities in my opinion.

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In collaboration with Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening, I would like to show you guys how I use these products in my recipes.

I love partnering with brands that are not only a staple of my home but so many more. If you have not heard, Clabber Girl Baking Powder is the #1 brand of baking powder in America.

Well, since 1850, the brand has been known as an expert in baking ingredients and has been beloved by bakers for generations.

When it comes to Crisco, it has been an essential part of the kitchen and has helped improve the quality of your meals for over 100 years.

Crisco is a versatile ingredient that adapts to your cooking style. Both Clabber Girl® and Crisco® Shortening are brands that we can surely trust.

I used McCann’s® Quick & Easy Steel Cut Irish Oatmeal, which will give you a delicious bowl of oatmeal in just minutes.

However, you can most definitely use McCann’s® Quick Cooking Rolled Irish Oats. Either way, you will love it! McCann’s® goodness starts in the fertile fields of Ireland.

No place on earth produces finer oats. McCann’s® Irish Oatmeal is named for the founder, John McCann.

In 1800, John built Beamond Mill in County Meath to grind the raw oats harvested on Ireland’s bountiful east coast.

May you find love, peace, and joy this holiday season. I hope you bake cookies and create memories with those that you love the most.

#BakingAtHome Happy Holidays! 

Hey if you decide to bake my yummy Old Fashioned Oatmeal Cookies, tag me on Instagram @sandraseasycooking. Thanks so much in advance!

Yield: Make 12-18 cookies — depends on the scoop

Old Fashioned Oatmeal Cookies

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Old Fashioned Oatmeal Cookies are such an easy and delightful sweet treat!

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

• 1/2 cup (115g) Crisco All-Vegetable Shortening
• 1/4 cup (50g) granulated sugar
• 1/2 cup (85g) brown sugar
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 1 egg, or an egg substitute
• 3/4 cup (105g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon Clabber Girl Baking Powder
• 1/4 teaspoon Clabber Girl Baking Soda
• 1 1/2 cups (128g) Quick & Easy Steel Cut Irish Oatmeal or McCann’s® Quick Cooking Rolled Irish Oats
• 1/2 cup dried cranberries or raisins (optional)

Instructions

1. Measure all the dry ingredients, set them aside. You may add dried fruit at this point too if you desire.
2. In a medium bowl, cream together Crisco, granulated sugar, and brown sugar. Beat in egg or an egg sub, then stir in vanilla. The mixture needs to be creamy and smooth in texture.
3. Add creamed ingredients to the flour mixture and mix until well combined. No need to chill dough.
4. Preheat oven to 375F (190C).
5. Drop dough by rounded tablespoonfuls 2 inches apart onto a nonstick baking sheet. You may use parchment paper. Flatten each cookie with a large fork dipped into water or use your fingers to do so.
6. Bake for 12 -14 minutes depending on your oven in preheated oven. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 183mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening have sponsored this post. All opinions, content, and images are mine.

Chocolate Filled Donuts are Incredibly soft and fluffy, easy to make, and super delicious!

There is no better treat than donuts filled with a delicious and warm chocolate spread.

In my case, I could eat these with just a dust of sugar, but you can fill them any spread your heart desires. I choose to use chocolate spread, which is my family’s personal favorite.

When I was a little girl I enjoy donuts coated with granulated sugar. Sometimes I would open a few up and spread strawberry or plum jam in them. Oh, and my kids love them just like that too.

I guess some things are truly what people would say “the apple doesn’t fall far from the tree”?!

TAP HERE FOR MORE DELICIOUS SWEET TREATS

Anyways, these are super easy to prepare. I prep them either late at night or early in the morning, depending on when we want to eat them; for breakfast or as a snack.

I don’t make donuts quite often because nobody is able to resist these fluffy delicious treats.

Most importantly. the best tip that I can give you before you make them is patience. Furthermore, you must wait for them to double in size once you cut them into circles.

Don’t rush the process. However, if you want those holes in donuts check your oil temperature, pan, and the most important part flour. 

I would most definitely invest in a measuring cup with a scale. I have had mine for over 2 years and I just changed batteries one time. It is fantastic for liquids and dry food as well.

I hope you try these donuts and if you do, please let me know. Tag me @sandraseasycooking on other social media accounts if you make this recipe. Thanks for all your support!

Yield: 16 Donuts

Chocolate-Filled Donuts

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Chocolate-Filled Donuts are such easy and delicious treats. Every once in a while it's so good to make your own.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

• 1 package active dry yeast
• 4 tablespoons sugar
• ½ cup warm water ( about 100 degrees F)
• 4 cups all-purpose flour (approx. 480g)
• ½ cup warm milk or water (about 110 degrees F)
• 1 egg + 1 egg yolk
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut up and softened
• Cooking oil for deep-frying
• 1/2 cup sugar
• ¾ cup chocolate spread, room temperature

Equipment:

• Large pot for frying or a fryer
• Oil thermometer
• Measuring cups, spoons, and scale
• Decorating/Piping bag fitted with a large round tip.

Instructions

1. In a small bowl, combine yeast, 1 tablespoon of the sugar, and 1/2 cup warm water. Let stand for 10 minutes to activate!
2. Combine flour, warm milk, egg and egg yolk, salt, activated yeast mixture, and remaining 3 tablespoons sugar — mix to combine. You can use a food processor or stand-up mixer. Add softened unsalted butter; process until smooth and combined. The dough will be softer.
3. Place dough in a lightly greased bowl; cover and chill in refrigerator overnight or approx 6-8 hours.
4. On a floured surface, roll the dough out to be around 1/2 inch thick. Using a 2-1/2-inch round cutter or a glass/mug, cut dough. Re-roll dough as is necessary. Place dough rounds on a baking sheet, dusted with flour. Cover and let rise about 20 minutes or until nearly double in size. Depending on your room temperature, this could take a while, so I suggest warming up your oven to allow the dough to double in size faster. I would say to preheat from 100F to 150F and turn it off. This will ensure that the dough will have a warmer area to rise.
5. Place chocolate spread in a decorating bag fitted with a large round tip; set aside.
6. Fry donuts, three to four at a time, in deep hot oil for about one minute on each side or until golden brown; you can flip it one time until the golden color is achieved. Make sure the frying oil is always between 365 F and 375°F.
7. Take donuts out by using a slotted spoon or two forks; drain on paper towels- Using an instant-read thermometer, the internal temp of donuts should be about 87 °F/31 °C.
8. Holding each doughnut, use a cylindrical rod aka dowel, chopstick, or similar to poke a hole in one side of the doughnut. Pipe any chocolate spread through the opening.
9. Dust with sugar and serve warm. 

Notes

You can use jam for filling or any other spread. It tastes amazing either way.

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Chicken and Bacon Tortilla Pinwheels are easy, delicious, and the perfect snack or party food. It is always such a hit in my house that I keep making it at least once a week.

You can, of course, use any type of chicken you prefer and if you do not consume bacon you may use smoked turkey bacon.

I feel like bacon is such a key element that I should not miss adding it. 

We enjoy the crunchiness and smokiness of it, but it can be totally substituted with turkey.

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Anyhow, as I said this is really great after-school snack or even lunch. 

When my kids were little I use to pack this for their school lunch. They loved opening their bento box with these little delicious pinwheels.

You may use any cheese that you prefer. I love adding shredded mild cheddar, but it is really your preference which cheese you have or like.

CHECK THESE AWESOME WRAPS AND SANDWICHES

If you decide to make Chicken and Bacon Tortilla Pinwheels please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking.

You can watch it on my Instagram reels. I’ve posted a while ago and thought to post an actual recipe on my blog. It is one of our favorites so here it is. Tap here to watch it!

I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!

Yield: 4 Servings

Chicken and Bacon Tortilla Pinwheels

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Chicken and Bacon Tortilla Pinwheels Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 3 Burrito size tortillas
• 3/4 block cream cheese, a bit soften
• 1/2 pouch Guacamole seasoning mix (ranch would work well too)
• 1 cup shredded cheese ( I used medium cheddar)
• 1.5 cup of sliced chicken or shredded chicken (grilled, boiled, baked, rotisserie; any on hand)
• 5 slices of bacon, chopped (must be crunchy)

Instructions

1. Bake or AIR fry bacon for 10 minutes or until it is crunchy. Allow it to cool down then chop it.
2. Shred or chop finally rotisserie chicken or any cooked chicken on hand. I love using rotisserie chicken. Remove skin and separate met from the bone. Chop or shred it, depending on your preference.
3. Spread cream cheese, 2 tablespoons or so, sprinkle guacamole seasoning or ranch all over the cream cheese then add shredded cheddar. Press cheddar into the cream cheese.
4. Now add chopped bacon bits and shredded or chopped chicken.
5. Roll it tightly and place each roll in the fridge. Cover it with a towel or film/wrap to prevent drying. Allow it to be in the fridge for about 15 to 20 minutes.
6. Take it out of the fridge and slice it with a sharp knife. start from the middle then slices into about 2 inch thick slices. The best tortilla size would be for Burotto but if you are on low carb use smaller low carb tortilla.

Notes

You can use turkey bacon if you do not eat bacon.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 739Total Fat: 39gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 142mgSodium: 1490mgCarbohydrates: 51gFiber: 44gSugar: 4gProtein: 46g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest