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

peanut… flour?

21 Sep

One of the many reasons that I love Trader Joe’s is because aside from the everyday staples (like flour and soy milk), you discover these random treasures. They vary by region (I still miss the vegan grape juice sweetened cinnamon rolls they sell in Phoenix) and you never know how long you have before they mysteriously disappear, just as quickly as they came. A recent trip uncovered a new friend, lurking in the shadows. Who knows how much time we’ll have together?

Vacuum-sealed like a little bundle of love, peanut flour! While almond and hazelnut meal are essentially just finely chopped nuts, peanuts are too oily and would just make peanut butter so the peanut flour is partially defatted to make it light and powdery.

So what do I do? I make cookies, of course! And after all these years of baking, I’m happy to post my first (and definitely not last) gluten-free recipe!

I’m not usually big on posting recipes that have exotic ingredients which aren’t widely available… to make up for it, I’m going to do a giveaway! Sorry folks, but US residents only. Leave a comment and I will draw a random winner on Friday and will send them a bag of peanut flour!

Gluten-free* PB Cookies

1/2 cup brown rice flour
1/4 cup sorghum or amaranth flour
1/4 cup peanut flour
1/4 cup granulated sugar
1 tbsp. tapioca starch
1 teas. guar or xanthan gum
1/2 teas. baking powder
1/4 teas. baking soda
sprinkle salt
1/4 cup agave
3 tbsp. vegetable oil
2 tbsp. peanut butter
2 tbsp. milk of choice
1/2 teas. vanilla
1/4 cup chocolate chips

Preheat oven to 350. Line a cookie sheet with parchment paper.

In a small bowl, combine the dry ingredients, through the salt. Mix well to break up any clumps. In a larger bowl, whisk together the agave, oil, peanut butter, milk and vanilla. Incorporate the dry into the wet until just mixed than add the chocolate chips.

Scoop out in even sized scoops onto cookie sheet and flatten each cookie slightly. Bake for 8-10 minutes until they are slightly golden and the edges are set.

Makes 1 dozen cookies

*If you don’t want to make them gluten free, omit the brown rice flour, sorghum flour, tapioca flour and gum and replace with 3/4 cup all-purpose flour.

holiday wrap up

28 Dec

Oy.

I’m feeling the post-holiday impact. True, we still have New Year’s to ring in, but the giant feasts, present wrapping and family wrangling are behind us. It always leaves me feeling simultaneously wistful and grateful.

I hope you had a wonderful holiday season. I got completely spoiled in the kitchen by the wonderful Jim. I received a set of pots and pans that I’ve been wanting for some time now, but couldn’t really justify splurging on. I had very specific things I wanted in a set (stainless, tri-ply, no non-stick, glass lids) so when I came across a set that met my desires, it seemed too good to be true… but I didn’t really need them. They are a great deal though, very high quality but not too expensive. Not wanting to play with fate and have them go out of production, Jim got them for me, along with a stocking full of fun kitchen gadgets I can’t wait to play with.

Did you do any fun holiday baking?

Like these delicious Cranberry Almond Squares from Baking Bites… (veganized with applesauce for the eggs). I also added a little almond extract to make them very almond flavored.

Some Lemon Drop Cookies…

The often imitated but never rivaled Chocolate Peanut Butter Shells (my favorite!)

Some Spice Spiked Chocolate Chunk Cookies.

Some Chewy Chocolate Peppermint Cookies topped with some Chocolate UFOs from Trader Joe’s.

All were safely stowed away into festive tins for our co-workers to enjoy!

What treats did you indulge in?

cookies for two

15 Nov
novcookie1

Beware cookies! Your natural predator is on the hunt!

Most nights Jim and I won’t be past the first half of our dinner before he looks at me with a sly expression and asks, “What do we have for dessert?”

Most often, I try not to have anything. I’m not trying to be cruel, but after creating two cookbooks that focused on baking and the resulting sweet tooths, I really try to curb the snacks and treats, only baking when it’s for an event or meant to be shared. Dessert often amounts to a square of high quality chocolate or a mouthful of peanut butter and chocolate chips, where Jim will then patiently wait, with a full mouth, for the chips to melt before mashing it all on the roof of this mouth with satisfaction. Such a silly boy…

But sometimes we want a real dessert, not some sugary stand-in. Being fully aware of how weak we both are, I know that making a whole batch of cookies is never a good idea. It always ends in the two of us sneaking cookies well after we should have stopped and a remorseful belly ache. Self control in the sweets arena has never been very successful in our house.

Which brings us to this recipe, Cookies for Two. This makes 8 regular sized chocolate chip cookies, 4 for each person. I know 2 is a more appropriate serving size than 4, but hey, we’re taking baby steps. If you can muster some restraint, eat 2 after dinner and save the other two for your lunch the next day.

novcookies2

Cookies for Two

1/2 cup plus 2 tbsp flour
1/4 teas. baking soda
spinkle of salt
1/4 cup sugar
1/4 cup margarine, softened
splash of vanilla
splash of vegan milk of choice
3 tbsp. to 1/4 cup chocolate chips

Cookie Coating (optional)
1 tbsp sugar
1/4 teas. fleur de sel

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

In a small bowl combine flour, baking soda and salt. In a medium bowl cream together the margarine and sugar. Add vanilla and milk. Add dry ingredients to wet in batches until well combined. Add chocolate chips.

Roll tablespoon sized dough balls in the Cookie Coating (if using) and place on cookie sheet. Bake for 10-12 minutes or until cookies have risen, spread and the edges are set. Let cool completely (well, not too completely) before serving.

Makes 8 cookies.