My Top Ten

Thursday, September 29, 2011

Easy Cocoa Cookies

I happened to be out of eggs when I got the whim to make cookies, so I searched for egg-free recipe ideas and created these cookies. These cookies are very soft and chewy. They actually stay soft for several days, which is lovely. For a cookie that can be made with pantry staples, they are awesome. They also happen to be vegan, so for all the vegan-ites out there - enjoy!

In large bowl, combine the following;
2 cups whole wheat pastry flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cocoa
1/2 cup chocolate chips

In medium bowl, mix together;
1/2 cup canola oil
1/4 cup water
1 tablespoon molasses

Add wet ingredients to dry ingredients. The dough will be very dry looking, just keep working the ingredients together with a wooden spoon until they come together. Resist the temptation to add more water. Using your hands, form the cookies into small balls to be baked.

Bake at 350 degrees for 8 minutes, rotating the cookie sheet at 4 minutes. Set your timer and stay near by, you do not want to over bake these cookies. Makes 2 dozen.

Next time, I am going to add 1/3 cup peanut butter in with the wet ingredients. I will omit the cocoa and decrease sugar to 2/3 cup.

 The big heart cookie was for Papa, 'cause we love him! 
(it baked 12 minutes FYI)
 Bodhi helped make the cookies.....
 and he helped eat the cookies! 

Wednesday, September 7, 2011

{Vegan} Zucchini & Prune Muffins

Oh, come on now. Don't turn your nose up just yet. These muffins were seriously delicious - the whole family loved 'em. You really need to give them a try. Original inspiration found here, but like always I "Lish-i-fied" it.

1 cup whole wheat flour
1 cup white flour
2 tsps baking powder
1 tsp baking soda
1/4 tsp ginger - (this added great flavor, don't skip it!)
1 tsp cinnamon
1/4 tsp salt
1/2 cup plain applesauce
1/4 cup coconut oil   (or canola)
1/4 cup almond milk (feel free to use soy or rice)
1/2 cup sucanat (you can use sugar, but I loved the taste of sucanat in these muffins)
1 cup grated zucchini
3/4 cup finely chopped prunes
2) Mix all dry ingredients (except sucanat) in a large bowl
3) Whisk together applesauce, oil, milk, and sucanat; mix well, then add zucchini
4)Mix wet ingredients into dry ingredients, mix gently until combined, lastly - fold in prunes 
Bake @ 350 degrees for 12-15 minutes; or until toothpick in center comes out clean

I am confident that any of the following dried fruits would work well: dates, apricots, prunes, currants, and as far as fresh fruit goes, I am thinking pears would be delicious! You want something with a little sweet, and a little tang. There are no rules, that is the true joy of cooking & creating.

Also, next time, I may grate a bit of orange peel into the wet ingredients before adding in the zucchini.

Happy Baking!