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Tag Archives: Martha Stewart

Martha’s Cookie of the Month

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I’m a Martha person. Are you? Her recipes are usually simple enough, well tested, and tasty. She only makes me feel like the most disorganized person on the planet some of the time. What a woman. When I get too discouraged I just remember she spent time behind bars and it makes me like her again.

This month the special cookie in her magazine is the “Nutty Butter.” This really isn’t a “throw it in the mixer and forget it” type of recipe. There are a few steps involved, so make sure you have about 45 minutes. You can find the recipe for these cookies after the pictures.

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Recipe can be found on page 56 of Martha Stewart Living Magazine, April 2012.
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Mix Mix Mixing up the butter and sugars.
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Thank you to my back yard chickens for making this egg and these cookies possible!
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Highly recommend investing in a full sized sheet pan. It takes up the entire oven and you can bake all of your cookies in one huge batch. Cuts a lot of time and energy…
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Here they are! And they were awesome. Not just because I’m pregnant.

Ingredients:

  • I 1/2 sticks unsalted butter, room temp.
  • 1 cup plus 2 T. all-purpose flour
  • 1 t. baking soda
  • 1 t. coarse salt
  • 1/3 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup nut butter
  • 1/2 cup chopped nuts (If that sounds too healthy, substitute chocolate chips. That’s what I did.)
  1. Melt 1/2 stick of butter in a medium sauce pan over medium heat. Add oats and cook, stirring, until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet; let cool.
  2. Meanwhile preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. Beat together the remaining stick of butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter (I used peanut butter but you can also use almond or cashew), and beat until combined on medium speed.
  3. Add oat mixture and chopped nuts (or chocolate chips), and beat on low speed until combined. Add flour mixture, beat until combined.
  4. Roll dough into 1 1/2 inch balls. Place cookies 1 inch apart on baking sheet. Bake until golden, 12-15 minutes. Let cool completely on baking sheets, can be stored in an airtight container for up to one week. But they won’t last that long.
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Superhero Scones

Remind me if I’m repeating myself, but I’m super multi-tasker lady. I refrain from capitalizing the title because I am certainly not at superhero status. My multi-tasking is not always super productive and it is rarely graceful and never, ever glamorous. Just the other day I found myself ironing my clothes, putting on socks, brushing my teeth with an electric toothbrush, and spitting out the words to “The Wheels on the Bus” (along-with some toothpaste) all at the same time.

(I don’t sing “The Wheels on the Bus” for my own enjoyment, by the way.)

Possibly the worst multi-tasking idea was when I took a twelve-pound roast out of the oven with one hand while I fed my infant son with the other. Not a good idea. Everyone survived, but it was still a very bad idea.

So, this infant son grew up in to a very large infant son and began cutting teeth. And cutting teeth. And cutting teeth. His mama did not grow bigger arms but still had to pick up and hold this very large infant son, especially when it was tooth time. One day, Mama wanted to make something special, but her very large infant son needed a hold. What a dilemma.

Being the dependable, efficient person she is, Martha Stewart made a recipe for such times as this: Apple and Oat Scones with Cinnamon and Nutmeg.

With the exception of the chopping, Mama was able make Martha’s delicious, fairly healthy breakfast scones using just one hand and one arm. The chopping bit had to be a solo endeavor, though.

Apple and Oat Scones with Cinnamon and Nutmeg

  • 1 2/3 cups all-purpose flour, plus more for rolling
  • 1 1/3 cups old-fashioned rolled oats, plus more for topping
  • 1/4 cup plus 2 tablespoons light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks cold unsalted butter, cut into pieces
  • 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
  • 2/3 cup cold buttermilk, plus more for brushing
  • Raw turbinado sugar, for sprinkling

1.       Preheat the oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in the butter with a pastry blender or rub it in with your fingers. Flatten the small pieces into disks. Add the apples and buttermilk and mix until it comes together.

2.       Turn out the dough onto a lightly floured surface and roll into a 6-by-8-inch rectangle and cut into twelve squares with a floured knife. Place on parchment lined baking sheets. Brush the tops with buttermilk and sprinkle with sugar. Bake for 20 to 22 minutes or until golden brown. Be sure to rotate the sheets half-way through the baking process. Allow to cool for 15 minutes on the pans and then place them on racks.

*From Martha Stewart Living, February 2012

The scones are especially tasty on the first day, but they’ll keep for a day or two if they’re individually wrapped in plastic.