Lunch With Loni

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Lunch Box Oatmeal (Cranberry) Cookies August 16, 2011

Filed under: Uncategorized — lonislens @ 2:25 am

When Borders closed I accumulated a wide variety of cookbooks, since I couldn’t resist the $2.99 pricetags.  I’m working my way through them, and I have been particularly drawn to one entirely devoted to bake sale items.  Yumm.  Comfort in print.  This recipe went over well at work.  I thought that they could use either a little more flour or some more oats, as they started out a little flat.  I adjusted for later batches.  I would also cut down on the sugar slightly next time,  but I tend to be finnicky about things being too sweet.  Overall nice and chewy and moist. 

Recipe Courtesy Of: The Best Bake Sale Cookbook

Original Recipe Located At: pp 50-51



  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspon ground cinammon
  • 1.5 sticks unsalted butter (3/4 cup), at room temperature
  • 1 cup packed brown sugar (I’d cut this to 3/4 cup next time)
  • 1 egg
  • 1/3 cup milk  (I’m fairly certain I forgot this…oops)
  • 1/2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1 cup dark raisins (I used cranberries)
  • 1/2 cup walnuts (I left these out since I was bringing them to work and some people are not fans of nuts/are allergic)


1) Preheat the oven to 375 degrees.  Lightly spray or grease 2 cookie sheets.

2) Combine the flour, baking soda, and cinnamon in a medium bowl.

3) In a large bowl, with an electric mixer, beat the butter and sugar until creamny, about 2 minutes.  Mix in the egg, milk and vanilla.  Blend in the flour mixture.  Stir in the oats, cranberries and nuts (if you add nuts) with a wooden spoon.  The dough will be stiff.

4) Drop heaping tablespoonfuls of dough 2 inches apart onto the prepared cookie sheets.  If necessary, round the edges of the dough with the back of the spoon.

5) Bake in the center of the oven for 8-10 minutes, or until the cookies are firm to the tough and golden brown around the edges.  Cool the cookies on the cookie sheets for 2 minutes, then remove to cool.


On a related note, I used my silicone baking sheet liner (courtesy of my mom),  and I am a convert.  The cookies came off so easily and I didn’t have to spray/grease or anything.  Awesome!!


I’m baaaaackk!! Cerveza-Battered Fish Tacos August 14, 2011

Filed under: Uncategorized — lonislens @ 1:57 pm

Well I was gone for quite some time for training and now I’m back and back in the kitchen.  We also moved to South Carolina and I plan on doing some restaurant reviews every now and then, because I’ve already discovered (thanks to the helpful suggestions from co-workers) some amazing restaurants.  I guess I better keep a good workout regimen, or I could be in trouble!

I’ve made these fish tacos several times and they’ve always turned out great.  My husband would like me to make them more often, but it is one of the messier dinners I make (plus I don’t like to know I shouldn’t eat fried food too often), we only have them every now and then.  I follow the recipe from Food Network’s Sunny Anderson for the batter, but I make my own “slaw”  instead of the pickled onion/cucumber.

Original Recipe From: Sunny Anderson

Recipe Located At:

Cilantro-Lime Slaw:

I prep this before starting in on the fish and set it aside.  The amounts you use vary depending on how many tacos you’re making.  This was enough for approximately 6 tacos.


  • One lime
  • 1/2 cup sour cream
  • 1/2 a bunch of cilantro
  • 1 teaspoon “Sazon Tropical” (Goya)
  • 1 cup coleslaw blend


Put the sour cream and juice from one lime (I always microwave it for 20 seconds to warm it up and get the juices flowing) into a small food processor (I have a Cuisinart handichopper that I got for $10 and I use it all the time).  Tear off the leaves from approximately half of a bunch of cilantro and place them in there as well, along with the Sazon.  Pulse until blended.  Mix with coleslaw blend and place in the fridge until you’re ready to use it.  You can also layer it separately from the coleslaw when you make the tacos, which is what my husband wanted to do this time.  That way if you like a lot of sauce/a little slaw, you can do that.

Cerveza-Battered Fish:


  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 3 teaspoons ground cumin
  • 3 teaspoons cayenne pepper
  • 3 teaspoons salt
  • 12 ounces beer
  • 3 (8-ounce) tilapia fillets, cut into chunks
  • 8 (8-inch) flour tortillas  (I use corn tortillas.)


Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F.  In a medium bowl, mix together 1 cup flour, cumin, cay nne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.

Put the fish, slaw, and any other toppings you desire into the corn tortillas (which I always heat up in the microwave).


This is a recipe where it’s good to have an extra set of hands in the kitchen to pull the fish out of the oil and put it on a plate, as they fry up quickly and my hands are always extremely messy since I dredge and dip the fish chunks by hand.  I also don’t think fried foods, especially fish, reheat well, so I usually only fry up one large tilapia fillet, as that is enough for both of us.