Lunch With Loni

Just another weblog

Loaded Oatmeal Cookies October 28, 2012

Filed under: Uncategorized — lonislens @ 7:15 pm

I can always trust the blog Annie’s Eats if I’m looking for a good baking recipe.  I adapted her Oatmeal Butterscotch Cookies recipe, by subbing chocolate chips and dried cranberries for the butterscotch chips.  The coconut really did give these cookies a great texture and consistency.  They were a hit in the office, and stayed very moist (though they didn’t hang around too long).  FYI, you probably want to double the recipe if you want to share these!


Recipe Courtesy Of: Annie’s Eats

Recipe Located Online At:


  • ¾ cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ tsp. vanilla extract
  • 1½ cups old fashioned oats
  • ¾ cup shredded coconut
  • ½ cup butterscotch chips  I substituted semisweet chocolate chips.
  • ¼ cup toffee bits  I substituted dried cranberries.


Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits (or in my case chocolate chips and cranberries) until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.


Zucchini & “Beef” Casserole October 9, 2012

Filed under: Uncategorized — lonislens @ 12:01 am

My husband and I are trying to eat more vegetarian meals for dinner, so when my mom e-mailed me this recipe, I decided to try it out with faux beef (I like the Morningstar meal starters, but we used a different one for this that was great and I can’ t remember exactly what the brand was).  Being the awesome woman she is, my mom actually made this at our house while I got some stuff done that I needed to (having supportive family members is key in this new phase of life + baby).  It is a very simple dish with few ingredients, but it really “works.”  We served it over brown rice, but I think it’d be great with lentils, too.

Recipe Courtesy Of: pinky kookie (on

Recipe Located Online At:


  • 2 medium zucchini, fresh cut in 1/4-inch chunks
  • 1 lb lean ground beef
  • 1/2 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup salsa, jarred with tomatoes, onions and chiles (we used pico de gallo I bought in the produce dept)
  • 1 teaspoon ground cumin


1) Brown ground beef with chopped onions, chopped garlic, salt and pepper.

2) Cook over medium heat for about 10 minutes or until meat is well cooked.

3) Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until favors blend.
4) Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.