Oatmeal Rasin Ice Cream Sandwiches

September 4, 2015 § Leave a comment

Oatmeal Rasin Ice Cream Sandwiches on Fine and Feathered

Confession time: I am one of those weirdos who loves oatmeal raisin cookies. Whenever cookie talk come up and chocolate chip lovers are all like "who even eats oatmeal raisin" I'm in the corner throwin' my hands up in the air like I just don't care. I especially get hankerings for my favorite cookie come fall. 

I decided recently to combine my fall cravings with a little fat kid summertime magic and make some amazing oatmeal raisin ice cream sandwiches! It's the perfect combo if you're already craving some autumn goodies, but, hey, it's still almost 90 degrees outside, so maybe you should hold off on the hot apple cider for now. 

These are also super easy to throw together, and you can stash them in your freezer to treat yourself with after a long day, or just because. 


Adapted from Smitten Kitchen

1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt 
1 1/2 cups rolled oats
3/4 cup raisins

Preheat your oven to 350F. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins. Use small spoons to dollop dough onto greased cookie sheet, and bake for about 10 minutes (sometimes these smaller ones cook a little faster, so keep a close eye on the first batch). Allow to cool completely on cooling racks. 

Sit vanilla (or whatever flavor you prefer!) ice cream out for several minutes to thaw slightly, so it's easy to scoop. Slather a spoon full of ice cream on one cookie, and smash another cookie on top. Wrap individually in plastic wrap and keep in a ziplock bag in your freezer until you're ready to eat (give them a good ten minutes if you're planning on digging in right away!). Enjoy!


Oatmeal Rasin Ice Cream Sandwiches on Fine and Feathered

Simple Cold Brew Coffee

August 25, 2015 § 1 Comment

How to Make Your Own Cold Brew Coffee 

This has been my summer of cold brew coffee. There seems to always be a jar brewing on our counter, paired with an almost empty jar, waiting to be finished off, in the fridge. It's been like a little miracle for me. I never have been able to make a decent cup of iced coffee for the hot months, so I've always been stuck spending a couple bucks for someone else to make it, and usually not liking it all that much anyways. 

I had actually never heard of the term Cold Brew until Starbucks introduced it this summer. I usually hate their coffee, but was able to stomach their cold brew, so I knew I had to look into this whole idea and figure out how to recreate it for myself. 

The truth is, it's insanely simple, and if you love iced coffee, you should definitely be making your own cold brew. From my experience with it so far, I've found that it's really all about focusing on the little things that might change it. I like to make my cold brew a really strong concentrate and then just dilute it with a little water when I'm adding my milk and sugar too. Since it's a concentrate, one jar can easily last an entire week for me. 

Making your own cold brew is actually incredibly easy. It takes time, but almost all of it is passive. 


In a sealable jar, combine one cup of coffee grounds and three cups of cold water, gently stir and allow to sit at room temperature for eight hours, or in the fridge overnight. Strain mixture twice using a coffee filter, or cheesecloth. Refrigerate, and you're done! 





– Invest in good coffee. That's really the most important thing you can do. Go to an awesome local coffee roaster, and get some of the good stuff. I don't have a grinder myself, so I just have them grind it to percolator for me. I've been getting mine from Pour Richards in Devon, PA since it's on my way to work, and it's oh-so good. 

– Try to use a container that it will completely fill. I've read online that the less air in with your brewing coffee, the better. I use a large mason jar (I believe it's a quart size) and it's perfect for me. 

– For straining, I like to use my large mixer bowl to strain it into just because it's convenient, and it has a spout, which makes it easy to pour back into a jar when I'm done, but you can really use any bowl or strainer set up that you already have on hand.

– You should note that the first filtering will take some time. Usually a good 10-15 minutes. Try not to rush it, just do your thing while it's doing its thing. The second filtering will go a lot faster. 

- Depending on how strong my concentrate is, I usually cut it half and half with water when I drink it, but that's all about personal preference, so experiment with how strong you like it.

– Not cold brew specific, but just a tip, If you're like me, and like your coffee just a little sweet, try brown sugar instead of white! It dissolves easier into cold drinks, and tastes even better than white does. 

How to Make Your Own Cold Brew Coffee 

Simple Blueberry Cobbler

June 23, 2015 § 1 Comment

Fine and Feathered, summer, blueberry, recipe, cobbler, desserts

Summer desserts, to me, are all about keeping it simple. Using fresh, local ingredients and letting them speak for themselves. I actually went out in hopes of finding some straggling strawberries, but it seems I pretty much missed that season this year. However, it's blueberry season, and since we live only a few towns away from the "blueberry capital of the world" it was easy to get my hands on a big bowl of these beautiful berries, so I called it fate, and made a cobbler.



For the Filling:

2 Pounds of Blueberries
1/4 Cup of Sugar
1/2 Tbsp of Flour
Zest of a lemon

For the Topping:

1/2 Cup of Brown Sugar
1/2 Cup of Old-fashioned Oats
1/2 Cup of Flour
1/2 tsp of Cinnamon
6 Tbsp of cold Butter, diced

Preheat oven to 350F and grease a pie pan or baking dish. Combine sugar, flour, and lemon zest for the filling, then pour over blueberries, toss to coat, and pour into baking dish.

Whisk together brown sugar, oats, flour and cinnamon for topping. Add in chilled butter and use fork to cut up pieces further and combine until butter pieces are pea sized or a little smaller (you could also just pulse all ingredients in a food processor, if you have one). Top blueberries with the mixture, and bake in oven for 25-30 minutes, or until crumb topping is browned and blueberries are soft.

Enjoy with some fresh whipped cream

Simple Packed Lunches // BBQ Chicken Sliders

January 6, 2015 § Leave a comment

Fine and Feathered

One thing that has majorly changed since I went to work full time has been my eating habbits. Before, I was making dinner almost every night, and we ate at home for almost all our meals. Now, I'm lucky to be able to eat one meal at home on days I work. I also got into a bad habbit of eating take out for most of my meals at work. But I feel like I've finally gotten into a good rhythm, and built up a great collection of recipes, to make food to take with me to work! I feel so much better after eating a nice packed lunch, then after eating take out.

When I first starting looking for good ideas I had a little bit of trouble. It seems most blogs about packing lunches are dedicated to kid lunches, or if they're for adult, are aimed at more of a diet type lunch. So I thought it would be fun to share some of my favorites. They're easy to put together, really tasty, and are most likely way better than take out for you (especially if you work in a mall, like me:).

Fine and Feathered


These are my new favorite little obsession. The Amish Market near our house makes incredible rolls and I love grabbing these little dinner sized ones to make "sliders" with. Even when I don't have rolls handy I still love to whip up some bbq chicken and just eat it by itself too.

If you have any leftover chicken laying around, this is perfect for that! If not, I like to make one or two chicken breast cutlets on my days off, and keep them plain in the fidge to grab throughout the week. All you need to do for this is shred a chicken cutlet, and cover generously with your favorite BBQ sauce (this is our favorite). Pack a couple dinner sized potato rolls (don't forget to slice them!). Keep chicken in a cooled lunchbox, or fridge until ready to eat, then reheat in microwave for about 30 seconds, and serve on rolls. 

Like I said, super simple, but so good!

Mini Pumpkin Cheesecakes

September 26, 2014 § 1 Comment

Fine and Feathered


When Frank asked me to make these the other day I instantly searched my blog for the recipe only to discover that I never shared it! I can't believe it when I think about how many times I made them last fall. So I figured that it was high time to made them again, and this time, share too!

These guys are super creamy and have just enough pumpkin flavor without being overwhelming. I love making them in cupcake form too, not only because it feels a lot easier than making a full cheesecake, and you don't have to worry about water baths or anything, but also because they cook and cool faster, which means you get to the eating part quicker, which is always good.


Fine and Feathered

Mini Pumpkin Cheesecakes
Makes 12 // Adapted from Cooking Classy

1 cups finely crushed graham crackers (from 8 sheets)
1 1/2 Tbsp granulated sugar
4 Tbsp salted butter, melted
2 (8 oz) pkg cream cheese, softened
3/4 cups granulated sugar
1 1/2 Tbsp all-purpose flour
1 Cup of pumpkin puree
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 3/4 granulated sugar with flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in pumpin puree and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 – 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Store in an airtight container in refrigerator or freeze.

Fine and Feathered

And of course, you can't forget a good dollop of homemade whipped cream and a little cinnamon:)

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