Food trends on social media are nothing new, but it seems that the quarantine has transformed many of us into home chefs. We’ve been trying our hands at different recipes for drinks, pastries and baked goods. Being able to create something delicious ourselves while staying conscious of its health benefits are key considerations for our daily diets in the new normal.
Quaker, the world’s number 1 oatmeal brand, is here to make your quarantine kitchen experiments equally delicious as they are nutritious. Known as a supergrain, oats are a natural source of iron, which is essential for building immunity against diseases. To help you meet or fulfill the daily recommended intake of iron in your body, oats can easily be integrated into your meals. Apart from breakfast, oats can be taken as a complement to savory meals, and of course, can make your desserts a little less sinful, proving its versatility.
Inspiring everyone to get creative in the kitchen, Quaker partnered with Chefs Miko Aspiras, Nicco Santos and Allen Buhay to create Quaker Oats #QuakerStrong Recipes, a variety of sweet treats and savory dishes that you can easily mix with oats for a healthy twist. Starting off with the Quaker Oats Cream Pie by Chef Miko Aspiras, the Quaker Oats #QuakerStrong Recipes are here to give everyone tasty and simple ways to make your food better for your body.
Boost your iron intake to help build your immunity by adding oats to your daily diet. Staying healthy can be just as easy as it is delicious with #QuakerStrong Recipes.
For more information on Quaker Oats and the full list of #QuakerStrongRecipes, visit www.quakeroats.ph.
#QuakerStrongRecipes #BeQuakerStrong
Quaker Oats Cream Pie
Serves: 14-15 cookie sandwiches
Cookies
Ingredients:
3 cups (240g) Quaker Rolled Oats*
1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
1 cup (200g) packed dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 Tablespoon dark molasses**
1 and 1/2 cups (187g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves***
*Use Quaker Instant Oats as an alternative.
**Use honey as an alternative.
***Use nutmeg as an alternative.
Procedure
Preheat the oven to 190°C. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cream filling
Ingredients
3/4 cup (1.5 sticks; 175g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream
1 and 1/2 teaspoons pure vanilla extract
salt, to taste
1 and 1/2 teaspoons pure vanilla extract
salt, to taste
Procedure
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream.
Spread 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream.
Spread 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
