Tag Archives: cookies

sprouted cookies = win!

24 Jan

Okay, so technically quick bread was the winner of my sprouted wheat poll, but after considering it I thought I’d take cookies for a spin with this first batch. I really wanted something that would bake for a shorter amount of time to really showcase the flavor of the flour. The fresh flour has a sweet grassy fragrance that I was worried would bake out of it.

Plus, I now have an excuse to sprout more flour and give it a go with bread. πŸ™‚

Giddy-Up Janes

These cookies can easily be made with white whole wheat or an all-purpose flour rather than the sprouted wheat. They are a sweet oatmeal cookie with a kiss of peanut butter. Plus chocolate, they are nomtastic!

1 1/4 cup sprouted wheat flour (or white whole wheat or all-purpose)
1/2 teas. baking soda
1/4 teas. cinnamon
1/4 teas. salt
1/2 cup margarine, room temperature
1 cup organic granulated sugar
1/4 cup natural peanut butter
1/2 teas. vanilla
1 cup quick cooking oats
1/2 cup chocolate chips

Preheat oven to 350. Line a baking sheet with parchment.

In a small bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl cream together the margarine and sugar. Add the peanut butter and vanilla mix well. Add the flour mixture to the margarine mixture and mix until incorporated. Add the oatmeal in two batches, adding the chocolate chips with the second batch. The dough might be loose, but should be moist.

For dough into tablespoon sized balls and place on 2 inches apart on baking sheet. Bake for 10 minutes, until cookies puff up a bit and look golden. Let cool on cooling rack for 5 minutes before moving from baking sheet to finish cooling on rack.

Yields: 2 dozen cookies

cookie, cookie, cookies!

13 Dec

Alright, as promised here is the Chocolate Chip Pecan Cookie recipe, along with another cookie recipe that seems like it will pair perfectly with a cup of tea and some time with loved ones. Fatty sugar alert: these recipes are super not healthy. You have been warned.



Chocolate Chip Pecan Cookies

2 cups all-purpose flour
1 teas. baking soda
1/4 teas. salt
1 cup (2 sticks) margarine, softened
1/2 cup organic granulated sugar
1/2 cup organic brown sugar, packed
1/2 cup sugar
1 teas. vanilla
1 teas. cornstarch
1/4 cup milk of choice
1/2 cup chocolate chips
1/2 cup chopped pecans chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, sift together dry flour, baking soda and salt. In a separate large bowl, cream together sugar, brown sugars and softened margarine. Dissolve the cornstarch in the milk and add to sugar mixtures along with vanilla. Add flour mixture to sugar mixture in batches, then stir in chocolate chips and pecans.

Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto baking sheet, about 2 inches apart. Bake for 8–-10 minutes, or until edges are slightly golden. Remove cookies from the oven and let cool on the baking sheet pan for 5 minutes, then remove to cool on transfer to a cooling rack. Store cooled cookies in an air-tight container at room temperature.

Yields: 2 1/2 dozen cookies

Spice and Ice Molasses Cookies

These cookies are chewy and deeply flavored. If you like a strong ginger bite, add some chopped crystallized ginger for some extra kick.

2 cups all-purpose flour
2 teas. baking soda
1 teas. ground cinnamon
1 1/4 teas. ground ginger
1/8 teas. ground cloves
1/4 teas. salt
3/4 cup margarine, melted
1 cup organic granulated or brown sugar
1/4 cup plus 1 teas. blackstrap molasses
1/2 cup organic granulated sugar

In a small bowl, combine the flour, baking soda, spices and salt. In a large bowl, cream together the melted margarine and the 1 cup of sugar. Add the molasses to the wet mixture and mix well. In batches, add the dry ingredients to the wet until a nice dough comes together. Let chill in fridge for 30 minutes.

Preheat oven to 375 and line baking sheets with parchment, if using. Roll tablespoon sized balls of dough in the remaining sugar to coat well. Place 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes, until cookies have cracked and spread. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store cooled cookies in a loosely covered container at room temperature.

Yields: 2 1/2 dozen cookies

kittehs and cookies!

8 Dec

Animals are supposed to be able to recognize things that are harmful to them and withdraw from the edge of danger. When we see fire, we retreat. When we come across an unknown berry in the woods, we don’t eat it.

Bindhi is apparently not that bright. She is terribly attracted to two big kitteh no-nos- chocolate and coffee. Sigh. At least she looks cute when she’s sniffing cookies or when she wraps her paws around my arm and pulls with all her might to smell my mug.

Recently Leigh paid me a very high compliment, calling my Chocolate Chip Pecan Cookie recipe from 100 Best the “perfect chocolate chip cookie”. Aw… That inspired me to whip some up with chocolate chips and pistachios. So good! I love that Trader Joe’s sells preshelled pistachios, it makes life so much easier. (For those who have an interest in the chemistry of baking, notice how the shape of our cookies is different around the edges. I softened my margarine in the microwave and overdid it a but, it ended up slightly liquidy. The cookies where still soft and chewy, but you can see how it affected the shape. Interesting…)

I was going to post a recipe this week for vegan fruitcake (that actually tastes good!) but thought I’d do a little pole and see which recipe you’d like more. What do you think?

pumpkin overload? never!

3 Nov

First off, I want to plug a super cool new feature that WordPress is offering: FoodPress! It’s an easy way to sift and sort through the tons of food blogs hosted by WordPress and to see some cool features that might not otherwise cross your screen. Like you need another distraction.

I would love to know the fiscal impact of lost worker productivity due to Vegan MoFo. πŸ™‚

Is it possible to eat too much pumpkin goodness this time of year? Never! One of the most popular recipes from 100 Best is, of course, one of the recipes with a typo in it. D’oh! Here it is, in all its corrected glory, for your autumn nomming pleasure.

Pumpkin Chocolate Chip Cookies

Always a favorite during the colder months, these cookies are very light and airy. The pumpkin adds a unique hue and a boost of beta carotene to each bite. That’s enough nutrition to convince me to have seconds!

2 cups flour
1 teaspoon. baking powder
1 teaspoon. baking soda
1 teaspoon. cinnamon
1/8 teaspoon. salt
1 cup margarine, softened
1/2 cup regular sugar
1/2 cup packed brown sugar, packed
1 cup canned pumpkin (not pumpkin pie filling)
2 teas. milk of choice
1 teaspoon. vanilla
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with with parchment paper.

In a small bowl, combine flour, baking powder, baking soda, cinnamon and salt ingredients. In a large bowl, beat cream sugar, brown sugars and margarine until creamed. Add pumpkin, milk and vanilla and mix well. Add dry ingredients to wet in two batches and mix until just mixed, then stir in chocolate chips.

Drop heaping tablespoons of dough 2 inches apart on a baking sheet 2 inches apart on cookie sheet. Bake for 10 to-12 minutes or until cookies are lightly browned on the edges. If you are baking more than one sheet at a time, switch their shelves halfway through. Let cookies cool on the baking sheet for 15 minutes, then remove from cookie sheet and cool on transfer cookies to cooling rack. Store cooled cookies in a container with a loose fitting lid, as they are very moist, at room temperature.

Yields: 3 dozen cookies