chocolate chip oatmeal pecan cookies.

chocchipoatmealpecancookies_makegreat
I made these cookies to welcome my friend back to the office, and to kick off our busy catalog season at work. They were delicious and a hit among the co workers. Those Joy the baker recipes never seem to let me down. I veganized this one, and I cut the recipe in half.

1/2 cup earth balance
1/2 cup granulated sugar
1/2 cup brown sugar, packed
egg replacer for one egg
3/4 teaspoons vanilla extract
1 1/4  cups uncooked oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup semi sweet chocolate chips
1/2 cup chopped pecans

Beat the sugar and earth balance in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg replacer and the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the chocolate chips and pecans last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.

granny stripe: another update….getting close!

IMG_7640

Here we are almost the end of two skeins…As you can see from the last update, I more than doubled what I left with…I’m definitely close to finishing, but thinking of going a bit more. i probably wont do a FULL three skeins, but thinking about 10-15 more rows.  Then I need to think about if I’m going to do edging or not (opinions? experiences? do share!) …I probably would have gotten this done on the recent trip to china – but on our way home our 6 hour layover became almost no layover thanks to a very kind United ticketing agent who got us on a direct flight back to chicago almost immediately after landing –  Happy to be home – but a good chunk of crocheting became void.  Hope to have a finished blanket very soon though….I’m hoping to at least do 2-4 rows a night…Stay tuned!

spinach, grape, banana & peach smoothie.

makegreatsmoothie

Now that I’m back from china – (update on granny stripe blanket coming soon!)  I’ve been trying to get back in the groove of eating regular food. However, I’ve been looking for a twist on the everyday things that I have been finding myself gravitating towards. I had a chance to finally grocery shop last night and the majority of my $100 bill was produce! I’m ready for healthy food again!

I started this morning with a delicious new smoothie!

I used about 2 cups of baby spinach, handful of frozen peaches, two handfuls of purple grapes, and a frozen banana. I added 1 cup of chilled water, and put it in the vitamix. SO GOOD! It made plenty too, so I was able to share (although I could have drank the whole thing by myself easily!!)

fudgy beet cupcakes.

beet

Have you ever baked with beets?

I have one other time, years ago – and although it can be kind of messy (your kitchen can look like a serial killer worked in there if you aren’t careful), its pretty amazing how you can pack something so healthy into something so sweet and not really even know its there. I’m not really a HUGE fan of beets. I can handle them in small doses, or if they are heavily disguised. We juice them alot, but usually I try to mask the earthy taste with something sweet like pineapple or apples. I find on their own they are just too much for me. This recipe disguises the beets pretty well – and if you use natural sugar and some whole wheat pasty flour, you can really pack a healthy treat. Although, Milo had the great idea to stick some chocolate chips in there too….

The original recipe is found here.

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 
3/4 cup raw turbinado OR granulated sugar
  • 3 T melted coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tspn chocolate extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant ½ cup unsweetened cocoa powder
 + more for topping
  • 1 tsp baking soda
  • ½ tsp baking powder
Instructions
  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out ½ cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and ½ cup beets and beat until foamy.
  6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Throw in some chocolate chips if you desire.
  7. Pour batter into liners, filling ¾ of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.