It was difficult to name these little treats. I think the title is too long but if I had called them Little Fudgies or Fudge Cookies, no one would know what I was talking about. Years ago I found a recipe on allrecipes.com called Cranberry Hootycreeks. These cookies have all of my favorite components of a Fall-time cookie: cranberries, white chocolate, nuts, and oats. They look pretty layered in the jar but I mostly kept them for myself to whip up in case of last minute company. I like to be ready!
The other day I was going through some of my favorite foodie blogs and came across The Recipe Girl’s Apple Cranberry Pie with Oatmeal Cookie Crust. That Oatmeal Crust quickly reminded me of the Hootycreeks and I got a hankerin’ for making some. Then I came across a new to me site called Sunday Baker and almost fainted when I saw her Puddles of Yum, a peanut butter cookie crust filled with a chocolate fudge. Truly yummy. So now I couldn’t get my mind off the Hootycreeks or these Puddles and would not be satisfied until I made an new version of the Hootycreeks with some of that fudge inside. I combined all the ideas of the Hootycreeks, The Recipe Girl’s oatmeal crust, and the Puddles and made up these Oatmeal Cranberry White Chocolate Fudge Cups and I must say they are delicious. Thank you to Lori (The Recipe Girl) and Tanya over at Sunday Baker for inspiring these very yummy little pies-o-fudge. Or whatever you call them.
Oatmeal Cranberry White Chocolate Fudge Cups
3 C. rolled oats
1/3 cup brown sugar
1 cup flour
1 t. Kosher salt
1/3 cup dried cranberries, chopped fine
1/3 cup pecans, chopped fine
1 1/2 t. cinnamon
1 cup butter, softened
Preheat oven to 350°. In a stand mixer, mix all of the above ingredients until they come together in a ball. Divide dough evenly into 36 balls, about 1 1/4 inches in size. Place balls in greased muffin tins and tamp down with a tart press until the crust is formed into a small well. See the above picture for what my wooden tart press looks like. Bake for 10 minutes. Remove from oven and cool in tins. If you try to get them out while hot, they will break. To remove, run a sharp knife around the edge of each cup and pop out.
For White Chocolate Filling:
2 cups white chocolate chips
1 can sweetened condensed milk
2 t. vanilla extract
In a small sauce pan over low heat, heat milk and chips until melted and smooth. Remove from heat and add vanilla extract. Fill each oatmeal crust with filling and let cool. Place in air-tight container at room temperature. Makes 36 cookies.
Note- You will have some filling leftover which thinned a little with milk is a fantastic fruit dip. Or make more cookie crusts and fill them up too!
A Constant Source of Entertainment: Child Theology
On the way home from school the other day, my daughter asked how old Jesus was. I told her that he was over 2000 years old but He has been with God since the beginning. She was amused with his age. Then her older brother, my middle, chimed in and said, “What do you care Daelyn, you’re not even a Christian yet”.
“Deven, be nice.” I said.
“But mom she isn’t a Christian yet, she’s still a Jew.”
Tomorrow in Big Red Kitchen- Jalapeño Popper Dip. You got that right. Now the favorite finger food turned into a hugely popular dip. Come on by tomorrow to see this 8th Wonder of the World.