Baguio is known to be the “summer capital of the Philippines” because of its cool climate, perfect for escaping the scorching heat of Manila. It is also popular for the fresh vegetables, fruits, and flowers that you can get from their markets.
I have been to Baguio twice. I always wanted to go back there but it would require at least three whole days (out of my usual 9-10 days vacation in Manila) because of the 8-hour drive from Manila to Baguio, and another 8 hours back. So that’s 16 hours of travel!
Strawberry-picking is one of the activities I would like to try. It would definitely be a great experience to harvest fresh strawberries and not just get them from the supermarkets packed in plastic boxes.
Just recently, my friend brought home some strawberry preserves for me. I am not fond of jams and preserves, but thinking about the farmers who harvested those strawberries and made them into preserves to earn a living, it would be heartbreaking to let it go to waste. So again, being the “I hate to see food go to waste” person that I am, I needed to find a recipe to put it to good use…
Preheat the oven to 175 C. Butter a 9 x 13 or 8 x 10 baking dish.
Mix together the flour, oats, brown sugar, baking powder, and salt.
Cut in the butter with a pastry cutter (or in my case, a fork!) until it resembles coarse crumbs.
Sprinkle half the mixture into the pan and pat lightly to pack it a little tight.
Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around.
Sprinkle the other half of the oat mixture over the top and pat lightly again.
Bake until light golden brown on top, about 30 to 40 minutes.
Remove from the oven and let cool in pan.
When cool, cut into squares and serve.
Now, this one is definitely LOVE! Even the kiddo digged into it! The oatmeal crust was able to balance the sweetness of the strawberry preserve. I guess it would also work with blueberry or peach, depends on what you have in your pantry.
It would be great to pair it up with coffee or tea! (caffeine-free tea for the preggo lady, please!)
I am not a fan of oatmeal per se, but when they are turned to cookies, I LOVE!
Why haven’t I thought of making this recipe earlier when, every time I open the kitchen cupboard, I would see that big bag of quick cook oats! Thanks to Erwan Heusaff’s website for featuring this perfect oatmeal cookie recipe. I didn’t do his flavored version, but I did add some semi-sweet chocolate chips.
Be warned: Erwan is sooo hot that you would want to play his videos over and over and over again!!! I did, haha!
Today is DIY day. We are painting our old dark brown console white. But that post would be for later ‘coz we are still working on it.
I am not allowed to get long exposure to paint fumes so after just a few brush and roller strokes, hubby would fill in and do most of the work. So while he’s at it, I thought of baking some cookies for him and for a friend who’s visiting tomorrow.
Mix the butter and sugar together until completely combined.
Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated. (I used them, ‘coz I love cinnamon!)
Stir in the flour then the raisins and oatmeal until combined.
Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking. (You can use ice cream or cookie scoop for this. I don’t have any of those so I used 1/4 cup measuring spoon and pressed to half of it, which resulted to a big chunky cookie.)
Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes. (I baked mine for 12-15 minutes.)
My new poster in the kitchen… Keep calm and COOK!
Total yield: 30 pcs of big chunky cookies! They aren’t as sweet as I expected them to be, but I love them! Not a sweet tooth, anyway…
If I were to make them for the baby shower, I would make them smaller and bite-sized.