tag:blogger.com,1999:blog-8457014329178005922024-03-12T19:48:55.439-07:00Cookie TherapyBecause, sometimes, a cookie is just what you need.
In the spirit of comfort food, join me on my culinary quest for awesome eatables!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-845701432917800592.post-40166937618381944952014-03-04T08:00:00.000-08:002014-03-04T10:05:53.062-08:00Chex Mix Cupcakes with Chocolate ButtercreamI love getting requests to bake cupcakes for a friend's birthday. It's fun to try and figure out which kind they might like best. This friend always gives out tins of homemade Chex Mix for the holidays, so I thought it would be fun to incorporate that into a cupcake. And who doesn't love a salty-sweet combination?<br />
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Before I started baking, I wanted to make sure I was on track with the flavor profile so I tried a handful <strike>(or five)</strike>
of Chex Mix with some chocolate chips. Um... yes. That ought to work
just fine, but maybe I ought to try a few more handfuls, just to make
sure?<br />
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Kaylee was also interested in a treat... (don't worry, she got one that was more salmon inspired than salty-sweet inspired.) <br />
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They were a huge hit at work! Seriously, nothing makes me happier than brightening people's day with a sweet treat.<br />
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<u>Chex Mix Cupcakes</u><br />
(adapted from <a href="http://www.cupcakeproject.com/2013/05/chex-mix-cupcakes.html">Cupcake Project</a>)<br />
Makes 16 cupcakes<br />
<br />
1 c. sugar<br />
1 c. all-purpose flour<br />
1 c. food-processed Chex Mix<br />
1/2 tsp. baking soda<br />
1 1/2 tsp baking powder<br />
1/2 c. unsalted butter, room temperature<br />
2 large eggs<br />
1 c. milk<br />
<br />
Preheat oven to 350 degrees F. In a medium-sized bowl, mix sugar, flour, ground Chex Mix, baking soda, baking powder, and butter until combined. Mix in egg. Mix in milk, a little at a time.<br />
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Fill cupcake liners 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in cupcake tin for a few minutes. Then remove to a cooling rack, and let cool completely.<br />
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<u>Chocolate Buttercream Frosting (vegan)</u><br />
(from <a href="http://www.theppk.com/books/vegan-cupcakes-take-over-the-world/">Vegan Cupcakes Take Over the World</a>)<br />
Makes enough for 2 dozen cupcakes<br />
<br />
1/4 c. margarine, softened<br />
1/4 c. shortening<br />
1/2 c. unsweetened cocoa powder (sifted if there are clumps)<br />
2 1/2 c. powdered sugar, sifted<br />
3 Tbsp soymilk<br />
1 1/2 tsp vanilla extract<br />
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Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the powdered sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).<br />
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<u>To finish cupcakes:</u> <br />
Sea salt<br />
Mini chocolate chips<br />
Chex Mix<br />
<br />
Pipe frosting on top of cooled cupcakes. Top with sea salt, mini chocolate chips, and a few Chex Mix.<br />
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To note, top off with Chex Mix no more than a few hours before serving. More than that and the Chex Mix gets soggy, and nobody wants that! <br />
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Enjoy!<br />
<br />Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-18357648825802312562014-03-02T17:29:00.000-08:002014-03-02T17:29:09.754-08:00Zucchini Bread Overnight Crockpot PorridgeAnother end of a weekend - sad. We should focus on starting out the week right with a warm, nutritious, and tasty breakfast!<br />
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After making <a href="http://anascookietherapy.blogspot.com/2013/12/overnight-crockpot-carrot-cake-porridge.html">Carrot Cake inspired porridge</a> in December, I was curious to try out another vegetable that often gets tossed into dessert-y situations - zucchini. <br />
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I grated the zucchini into two 'sizes,' just for fun, but that's not
necessary. Go with a smaller size if you're trying to truly sneak it
in, otherwise a standard size for those not afraid of a little green in their breakfast!<br />
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Just like the raisins really finished off the Carrot Cake Porridge,
craisins suited this porridge perfectly. And of course, some chopped
walnuts. Or.... in my case, crushed walnuts. Walnuts + Ziploc bag +
jar bottom = perfectly crushed walnuts. Seriously, it's WAY easier and
tidier than chopping them with a knife and having some skitter away on
the countertop or find their way onto the floor.<br />
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Another grate usage of zucchini! (Get it... grate?? Grated zucchini??) Sorry, I'll show myself out... :-)<br />
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<u>Zucchini Bread Overnight Crockpot Porridge</u><br />
Makes 6 servings<br />
<br />
1/2 cup steel-cut oats<br />
1/2 cup whole oat groats (found in bulk bins in Whole Foods, otherwise just more steel-cut oats)<br />
1/2 cup short-grain brown rice (or pearled barley or farro)<br />
2 Tbsp wheat germ <br />
2 Tbsp flax seeds, ground<br />
1/4 cup brown sugar<br />
2 medium zucchini, grated (~3 cups)<br />
2 tsp cinnamon<br />
1 tsp vanilla<br />
Pinch of salt <br />
5 1/2 cups water<br />
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For toppings:<br />
Chopped walnuts<br />
Craisins<br />
Brown sugar or maple syrup to taste <br />
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Before going to bed, prepare your porridge. Place a Slow Cooker Liner
in your crockpot (Reynolds makes them, by the Ziploc bags). It's a necessary item for crockpot usage, in my opinion, particularly for overnight porridge!<br />
<br />
In your lined crockpot, pour in your steel-cut oats, brown rice, groats, wheat germ, flax seeds, zucchini, cinnamon, salt, vanilla, brown sugar
and water. Stir. Cover and set your crockpot to low and cook
overnight.<br />
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In the morning, stir the porridge, and add in at least 1/2 cup craisins.
Top off your bowl with milk of choice (if desired), chopped nuts and sweetener.
Enjoy!
Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-23126981811777330082014-02-25T08:41:00.000-08:002014-02-25T11:11:15.328-08:00Lazy (and Amazing) Pizza DoughWe make a lot of homemade pizza, but we've never had a good from-scratch dough for the crust. I just don't like having to work the dough for awhile and letting it rise, etc, etc. Ugh, too long to wait and it just doesn't appeal to me.<br />
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Well, thanks to <a href="http://smittenkitchen.com/">Smitten Kitchen</a> (<i>love</i> that blog), we now have the only pizza dough recipe we need! Why is it so wonderful, you ask? <i>You barely have to do anything</i>.
Mix together the ingredients. Let it sit overnight/all day. No
kneading at all, just pat it in the pan and you've got a chewy, crispy,
tasty pizza crust. Could you ask for anything easier?<br />
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It starts simply enough, with the usual suspects: flour, yeast, salt, and water.<br />
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Cover, and let rise overnight and/or all day.<br />
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Dump it out on a floured mat/board. It will be very soft - don't worry, that's perfect. Dust it lightly with flour, cut it in half to create two balls.<br />
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Gently pat/stretch it into two pans.<br />
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Top with your favorites, bake as directed, and then you have an amazing pizza!<br />
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My veggie-licious vegan pizza on the left and the husband's traditional sausage, green pepper and onion on the right. This crust works perfectly for any pizza!<br />
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If you need a topping idea, here's one for <a href="http://anascookietherapy.blogspot.com/2013/05/shaved-asparagus-pizza.html">Shaved Asparagus Pizza</a> and <a href="http://anascookietherapy.blogspot.com/2013/06/balsamic-roasted-vegetable-pizza.html">Balsamic Roasted Vegetable Pizza</a> (this one is my go-to with a pesto base).<br />
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<u>Lazy Pizza Dough</u><br />
(from <a href="http://smittenkitchen.com/blog/2013/10/lazy-pizza-dough-favorite-margarita-pizza/">Smitten Kitchen</a>)<br />
Makes 2 medium pizza crusts<br />
<br />
Options:<br />
1) Overnight Dough Schedule: Begin between 8 and 9 p.m the evening before for dinner between 6 to 8 p.m. (approx. 22-hour dough) <br />
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2) All-Day Dough Schedule: Begin between 6 and 8 a.m that day for dinner between 6 to 8 p.m. (approx. 12-hour dough)<br />
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3) Part-Day Dough Schedule: Begin around noon that day for dinner between 6 to 8 p.m. (approx. 6-hour dough) <br />
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Ingredients:<br />
3 cups (375 grams) all-purpose flour (bread flour works too)<br />
Slightly heaped 1/8, 1/4 or 1/2 teaspoon active dry yeast (for Overnight, All-Day, or Part-Day Schedules respectively, above)<br />
1 1/2 teaspoons sea or kosher salt<br />
1 1/4 cup water, plus an additional tablespoon or two if needed (updated) <br />
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In a very large bowl, mix all ingredients with a spoon. The dough will be craggy and rough; this is fine, but if it feels excessively so, add another spoonful or even two of water. Cover bowl with plastic and keep at room temperature for approximately 22 (for Overnight schedule), 12 (for All-Day schedule) or 6 (for Part-Day schedule) hours, or until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don’t fret too much over this, as the dough is generally forgiving of a loosened schedule. <br />
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Prepare pizza pan with a very light, thin coat of olive oil or a nonstick cooking spray. Heat oven to its highest temperature, usually around 500 degrees F. I know it seems high, but I promise it's fine!<br />
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Flour your counter very well. Scrape dough out of bowl onto floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Add desired fixings and bake pizza for 10 to 15 minutes, rotating if it’s baking unevenly, until the top is blistered and the crust is golden. Repeat with remaining dough. <br />
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Whole wheat variation: Feel free to replace up to half the flour with whole wheat without altering any other ingredients.<br />
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Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-73032116046882464272014-02-23T09:00:00.001-08:002014-02-23T09:00:03.789-08:00Gingerbread Overnight Crockpot PorridgeIt seems Polar Vortex Version 3.0 is on the way across the nation, so we need all the warming foods we can get! (I will admit that our winter weather out here in the Pacific Northwest is nowhere <i>near</i> the nastiness that the rest of you are enduring.) So let me offer you an amazing breakfast! After the <a href="http://anascookietherapy.blogspot.com/2013/12/gingerbread-waffles.html">Gingerbread Waffles</a> in December, I thought I'd translate that flavor into my favorite breakfast of overnight porridge.<br />
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A decadent tasting breakfast if there ever was one. Yet it has all sorts of healthy things in it - bonus!<br />
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Overnight porridge like this has become my daily breakfast, and it hasn't gotten old since there are so many flavor options! Like I've said before, it's mostly been apple-cinnamon. But other favorites are zucchini-bread and carrot cake (great way to sneak in veggies in the morning). We've also tried banana bread, pumpkin pie, peach-blueberry, and strawberry-banana.<br />
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Any other ideas on flavors we should try?? I'm open to suggestions. :-)<br />
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Want another similar recipe? Here's one for <a href="http://anascookietherapy.blogspot.com/2013/12/overnight-crockpot-carrot-cake-porridge.html">Overnight Crockpot Carrot Cake Porridge</a>.<br />
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<u>Gingerbread Overnight Porridge</u><br />
Makes ~ 6 servings<br />
<br />1/2 cup steel-cut oats<br />
1/2 cup whole oat groats (found in Whole Foods bulk bin, or just add more steel-cut oats)<br />
1/2 cup short-grain brown rice (barley or farro work here too)<br />2 Tbsp ground flaxseed<br />2 tsp ground ginger<br />1 tsp cinnamon<br />½ tsp nutmeg<br />Pinch salt<br />¼ cup molasses<br />1 cup pumpkin<br />2 Tbsp maple syrup<br />1 tsp vanilla extract<br />~5 cups water<br />
<br />
To top off:<br />
Milk of choice (if desired)<br />
Chopped walnuts or pecans<br />
Brown sugar/maple syrup to taste<br />
<br />
Before going to bed, prepare your porridge. Place a Slow Cooker Liner
in your crockpot (Reynolds makes them, by the Ziploc bags). If you
don't want to spend an eternity scrubbing your crockpot - use one of
these! Trust me. They're amazing.<br />
<br />
In your lined crockpot, pour in your ingredients. Stir. Cover and set your crockpot to low and cook
overnight.<br />
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In the morning, stir the porridge before serving.
Top off your bowl with milk of choice, chopped nuts and sweetener.
Enjoy! <br />
Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-10749703734553767762014-02-22T10:03:00.000-08:002014-02-22T10:03:36.656-08:00Kettle Corn CupcakesThe Oscars are coming up in just over a week, and if you're going to a party, this would be a perfect treat to contribute! Or make them for yourself and enjoy them at a party of one. Or for any movie night... Really, any excuse will do.<br />
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After snacking on some kettle corn one day, I thought it might be an interesting flavor to try in a cupcake. Well, it turned out to be an <i>amazing</i> flavor to try in a cupcake! I've made them a few times now, and each time people tell me how tasty the salty-sweet flavor is.<br />
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Surprisingly, I didn't find an exact cupcake recipe already in existence. I wasn't looking for caramel corn, or cupcakes topped with marshmallows made to look like popcorn. But I found a cupcake recipe that worked well, and I played around with the frosting and toppings to find the perfect balance.<br />
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<br />
To top off this popcorn-y cupcake, I used a simple vanilla buttercream, sprinkled on some chunky sea salt, and then topped it off with some store-bought kettle corn. (If I were hardcore, I would have made the kettle corn myself. But alas, I am not.) The chunky sea salt is what really ties it all together by adding the perfect amount of saltiness to the buttery, sweet cupcake.<br />
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<br />
A creative cupcake that is salty-sweet perfection - give this a try! Your friends...family...strangers will thank you. <br />
<br />
<u>Kettle Corn Cupcakes</u><br />
(from <a href="http://littleivycakes.blogspot.com/2011/02/buttered-popcorn-cupcakes-with-sea-salt.html">Little Ivy Cakes</a>)<br />
Makes 24 cupcakes<br />
<br />
1 1/2 cup all purpose flour <br />
1 cup popcorn flour (use air-popped popcorn, and blend in a Vitamix until it's a flour)<br />
3 tsp. baking powder <br />
1/2 tsp salt <br />
1 1/2 cups sugar <br />
1 1/2 sticks unsalted butter, room temp is best <br />
1/4 cup pureed cream corn <br />
2 eggs, room temp <br />
2 egg whites, room temp <br />
1 tbs vanilla extract <br />
1 cup milk <br />
<br />
Preheat oven to 350F and line muffin pans with cupcake liners. In a medium bowl, whisk both flours, baking powder, and salt. <br />
<br />
In a large mixing bowl, cream butter and sugar until a pale color and majorly fluffified in your stand mixer (3 minutes?) On a low speed, add purred creamed corn, vanilla extract, and eggs one at a time. <br />
<br />
Alternate adding half the flour mixture, then half the milk mixture in two additions. Scrape down sides of bowl and mix well but don't over beat. Pour batter into cupcake liners a little more than three-fourths full.<br />
<br />
Bake about 15 minutes until cupcakes are golden brown and when gently pressed with fingers, springs back. Remove from oven, and let them cool in the pan for a few minutes before removing them from the pans and transferring them to a cooling rack.<br />
<br />
<br />
<u>Vanilla Frosting</u> - You can use your favorite recipe, but I used this vegan version just to try it out.<br />
(<a href="http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739">from Vegan Cupcakes Take Over the World</a>)<br />
1/2 cup nonhydrogenated shortening<br />
1/2 cup nonhydrogenated margarine (I used Earth Balance)<br />
3 1/2 cups confectioner's sugar, sifted if clumpy<br />
1 1/2 tsp vanilla extract<br />
1/4 plain soy milk<br />
<br />
Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for 5 to 7 minutes, or until fluffy. It seems like a long time, but it really makes a difference. You'll see how fluffy it gets! <br />
<br />
<br />
<u>To finish</u><br />
After piping or spreading some vanilla buttercream onto the cooled cupcake, sprinkle on some chunky sea salt. Top with store-bought or homemade kettle corn.<br />
<br />
Dig in, and enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-10805489763077629412014-02-12T20:07:00.000-08:002014-02-12T20:07:23.917-08:00Sinfully Wholesome Waffles (Vegan)I've made these twice in four days. Umm... yeah, they're that good. Great for an indulgent Sunday morning breakfast, and equally fantastic for a Wednesday night dinner after a less than stellar day. <br />
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And, since there are all sorts of wholesome things in these, you can
feel good about eating them. Oats, wheat germ, flaxseeds, blueberries,
and hardly any oil or sugar. Granted, they are perfect with a bit of
fresh fruit and maple syrup, but it's not a standard sugar bomb of a breakfast! <br />
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Also, you can just pop the leftovers into the toaster, and
they're just as good as the day before. Win!<br />
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This recipe is from my favorite new cookbook - Isa Does It. I have to say, I <i>love</i> all of her cookbooks and this one is fantastic. Everything we've tried has been amazing!<br />
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These are going to be my go-to breakfast for guests. When shall we expect you? <br />
<br />
<u>Sinfully Wholesome Waffles</u><br />
(from <a href="http://www.theppk.com/books/isa-does-it/">Isa Does It</a>)<br />
Makes eight 6-inch waffles <br />
<br />
2 cups almond milk (or your favorite non-dairy milk)<br />
1 Tbsp apple cider vinegar<br />
1 3/4 cups whole-wheat pastry flour (all-purpose flour works, too)<br />
1 Tbsp baking powder<br />
1/2 tsp salt<br />
2 Tbsp ground flaxseed<br />
1/2 cup water<br />
3 Tbsp olive oil<br />
3 Tbsp pure maple syrup<br />
1 tsp vanilla extract<br />
1/2 cup rolled oats<br />
1/4 cup wheat germ<br />
<br />
If using:<br />
1 cup fresh blueberries <br />
<br />
For serving:<br />
Fresh berries<br />
Pure maple syrup <br />
<br />
In a medium bowl, combine the milk and apple cider vinegar. Set aside to let curdle.<br />
<br />
In the meantime, in a large bowl, combine the flour, baking powder, and salt.<br />
<br />
Add the ground flaxseed to the milk and mix vigorously until frothy, 30 seconds to 1 minute. Add the mixture to the flour along with the water, olive oil, maple syrup, and vanilla. Mix with a wooden spoon until mostly combined, and then fold in the oats, wheat germ, and blueberries (if using.)<br />
<br />
Preheat a waffle iron and let the batter rest. Cook the waffles according to your waffle-iron directions, spraying or brushing the waffle iron with oil between each waffle. Serve with fresh berries and maple syrup.<br />
<br />
Enjoy!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-24253562790149443712014-02-09T19:07:00.000-08:002014-02-09T19:07:14.964-08:00PBR Cupcakes (Vegan)Okay, so... we've been eating a lot of great food in the past month.
Lots of cooking and trying new things and enjoying them all. Apparently
I've been too busy eating it all to blog about it. <cringe> Oops. I've got some good stuff coming your way - no worries!<br />
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The Superbowl last weekend was great fun, and it's always a great excuse to whip up good party food. Our friends always throw a great party and this year was extra awesome because of the Seahawks (Go Hawks!) For their party I always bake a boozy cupcake. 2 years ago it was an <a href="http://anascookietherapy.blogspot.com/2012/02/boozy-cupcakes.html">Irish Car Bomb cupcake</a> and last year it was a <a href="http://anascookietherapy.blogspot.com/2013/02/hefeweizen-cupcakes.html">Hefeweizen cupcake</a>. This year I gave a nod to the hipsters in Seattle with a vegan PBR Cupcake.<br />
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It was great! I must say, after 3 years of doing this sort of thing, beer is great in cupcakes. I don't like PBR generally, but it was very tasty in this application. It kept the cupcake very moist and had a delicate crumb. Also, I kept getting asked if there was banana in it (no), so apparently PBR has banana undertones? Who knew?<br />
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For the frosting I used my standby vegan vanilla frosting and it worked perfectly with it. And for the decoration, what else but blue and green sprinkles for the Seahawks?<br />
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Like the <a href="http://anascookietherapy.blogspot.com/2013/02/hefeweizen-cupcakes.html">Hefeweizen cupcake</a>, this one would also be great in the summer. So keep it in your back pocket for anytime you need a fun cupcake!<br />
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<u>PBR Cupcakes (Vegan)</u><br />
(from the <a href="http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html">Cupcake Project</a>)<br />
Makes 10 cupcakes<br />
<br />
1 cup PBR (Pabst Blue Ribbon)<br />
1 tsp apple cider vinegar<br />
3/4 cup light brown sugar<br />
1/3 cup canola oil<br />
1 1/3 cup all-purpose flour<br />
3/4 tsp baking soda<br />
1/2 tsp baking powder<br />
<br />
Preheat oven to 350 degrees. In a medium-sized bowl, whisk together PBR, apple cider vinegar, brown sugar, and canola oil until slightly frothy.<br />
<br />
Mix in the dry ingredients until just combined. Line cupcake pan with liners, and fill about 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Remove from oven and let cool in pan for a few minutes. Remove cupcakes from pan to a cooling rack and let cool completely.<br />
<br />
<u>Fluffy Vanilla Frosting (Vegan)</u><br />
(<a href="http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739">from Vegan Cupcakes Take Over the World</a>)<br />
One batch makes enough for ~ 2 dozen cupcakes <br />
<br />
1/2 cup nonhydrogenated shortening<br />
1/2 cup nonhydrogenated margarine (I used Earth Balance)<br />
3 1/2 cups confectioner's sugar, sifted if clumpy<br />
1 1/2 tsp vanilla extract<br />
1/4 plain soy milk<br />
<br />
Beat
shortening and margarine together until well combined and fluffy. Add
the sugar and beat for about 3 more minutes. Add the vanilla and soy
milk, beat for 5 to 7 minutes, or until fluffy. It seems like a long
time, but it really makes a difference. You'll see how fluffy it gets!<br />
<br />
Pipe frosting onto cooled cupcakes and top with favorite sprinkles, if desired.<br />
<br />
Enjoy!<br />
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 cup PBR
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"> 1 teaspoon apple cider vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"> 3/4 cup light brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"> 1/3 cup canola oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"> 1 1/3 cups all-purpose flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"> 3/4 teaspoon baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"> 1/2 teaspoon baking powder</li>
<br /><span>Read more at <a href="http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99" style="color: #003399;">http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99</a></span></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 cup PBR
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"> 1 teaspoon apple cider vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"> 3/4 cup light brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"> 1/3 cup canola oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"> 1 1/3 cups all-purpose flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"> 3/4 teaspoon baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"> 1/2 teaspoon baking powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"> vegan frosting (get the recipe in my <a class="ingredient-link" href="http://www.cupcakeproject.com/2012/10/must-try-vegan-frosting-trans-fat-free.html" target="_blank">vegan frosting</a> post)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" value="1">Preheat oven to 350 F.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions"> In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions"> Mix in the flour, baking soda, and baking powder until just combined.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions"> Bake for 20 minutes or until cupcakes bounce back when lightly touched.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions"> When cool, frost with vegan buttercream.</li>
</ol>
<br /><span>Read more at <a href="http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99" style="color: #003399;">http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99</a></span></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 cup PBR
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"> 1 teaspoon apple cider vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"> 3/4 cup light brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"> 1/3 cup canola oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"> 1 1/3 cups all-purpose flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"> 3/4 teaspoon baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"> 1/2 teaspoon baking powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"> vegan frosting (get the recipe in my <a class="ingredient-link" href="http://www.cupcakeproject.com/2012/10/must-try-vegan-frosting-trans-fat-free.html" target="_blank">vegan frosting</a> post)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" value="1">Preheat oven to 350 F.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions"> In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions"> Mix in the flour, baking soda, and baking powder until just combined.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions"> Bake for 20 minutes or until cupcakes bounce back when lightly touched.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions"> When cool, frost with vegan buttercream.</li>
</ol>
<br /><span>Read more at <a href="http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99" style="color: #003399;">http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99</a></span></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 cup PBR
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"> 1 teaspoon apple cider vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"> 3/4 cup light brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"> 1/3 cup canola oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"> 1 1/3 cups all-purpose flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"> 3/4 teaspoon baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"> 1/2 teaspoon baking powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"> vegan frosting (get the recipe in my <a class="ingredient-link" href="http://www.cupcakeproject.com/2012/10/must-try-vegan-frosting-trans-fat-free.html" target="_blank">vegan frosting</a> post)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" value="1">Preheat oven to 350 F.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions"> In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions"> Mix in the flour, baking soda, and baking powder until just combined.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions"> Bake for 20 minutes or until cupcakes bounce back when lightly touched.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions"> When cool, frost with vegan buttercream.</li>
</ol>
<br /><span>Read more at <a href="http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99" style="color: #003399;">http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99</a></span></div>
Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-91442603874284179522013-12-25T12:17:00.001-08:002013-12-25T12:17:19.145-08:00Gingerbread WafflesThis Christmas morning I decided to try a festive breakfast - gingerbread waffles. The husband loves gingerbread, so I figured he wouldn't mind a deviation from a cold bowl of cereal for breakfast.<br />
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The kitchen smelled amazing while these were cooking! The original recipe makes 16 waffles, which is far too many for us, so I halved the recipe. But if you're cooking for a crowd, definitely make a full batch.<br />
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These are the perfect way to start Christmas (although I'm sure they're just as good any old day.) Now, do you think it's too early for mulled wine...?<br />
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Happy holidays everyone! <br />
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<br />
<u>Gingerbread Waffles</u><br />
(from <a href="http://www.foodnetwork.com/recipes/rachael-ray/gingerbread-waffles-recipe/index.html">Food Network</a>)<br />
Makes 8 waffles<br />
<br />
1 1/2 cups all-purpose flour<br />2 tsp baking powder<br />1 tsp ground cinnamon<br />1 tsp ground ginger<br />1/4 tsp nutmeg<br />1/4 teaspoon salt<br />2 large eggs<br />
1/3 cup packed dark brown sugar<br />
1/2 cup canned pumpkin puree<br />1/2 cup + 2 Tbsp milk<br />1/4 cup molasses<br />1/4 cup (1/2 stick) melted butter, plus some to butter the iron (if necessary)<br />
<br />
<div>
Preheat waffle iron.<br /><br />In a large bowl combine flour, baking
powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs
and brown sugar until fluffy, then beat in pumpkin, milk, molasses and
melted butter. Stir the wet into dry until just moist. Do not overstir
the waffle batter. If necessary (it's not on my iron), brush the iron with a little melted butter. Pour a heaping 1/3 cup
into hot, greased waffle maker and cook by your wafflemaker's
instructions. Keep warm and crispy on a cooling rack-cookie sheet in a
250 degree oven until ready to eat.</div>
<div>
</div>
<div>
Serve with toppings of choice (butter and maple syrup were perfect for us.)</div>
<div>
</div>
<div>
Enjoy!</div>
Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-89794583034063713712013-12-06T17:34:00.000-08:002013-12-06T17:34:01.405-08:00Overnight Crockpot Carrot Cake PorridgeImagine a chilly and frosty morning, and you don't want to get out of bed. But then you catch the warm scent of cinnamon and spices wafting from your kitchen. So you get up, and there is a crockpot full of warm and cozy porridge, ready to be eaten. Sounds amazing, right?<br />
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I've been making overnight crockpot oatmeal for months now, and it's been fantastic. A healthy, warm, and cheap breakfast ready for you when you wake up - what more could you want? Mostly it's been an apple-cinnamon variety, but we've also tried peach-blueberry, strawberry-banana, and pumpkin pie. I'll have to share the other versions as well because they are all delightful.<br />
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This flavor was inspired from a favorite blog of mine, Oh She Glows. Sneaking vegetables into breakfast, but it tastes like a dessert? Win-win. You may be asking what makes this a "porridge." Well, porridge is defined as "<span>a dish consisting of oatmeal or another meal or cereal boiled in water or milk." So, we'll go with that.</span><br />
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<br />
The perfect winter breakfast!<br />
<br />
<u>Overnight Crockpot Carrot Cake Porridge</u><br />
(inspired by <a href="http://ohsheglows.com/2010/12/21/holiday-breakfast-in-a-jiffy-carrot-cake-oatmeal/">Oh She Glows</a>)<br />
Makes 4-6 servings<br />
<br />
1/2 cup steel-cut oats<br />
1/2 cup short-grain brown rice<br />
1/4 cup pearled barley<br />
1/4 cup whole oat groats (I get these in a bulk bin at Whole Foods, but if you can't find them, just add more steel-cut oats)<br />
3 cups shredded carrot<br />
2 tsp cinnamon<br />
1/2 tsp ginger<br />
1/4 tsp nutmeg<br />
Pinch of salt<br />
2 tsp vanilla extract<br />
1/4 cup brown sugar<br />
6 cups water<br />
<br />
To top off:<br />
Milk of choice (I used coconut, but regular/soy/almond would work too)<br />
Chopped walnuts or pecans<br />
Raisins<br />
Brown sugar/maple syrup to taste<br />
<br />
Before going to bed, prepare your porridge. Place a Slow Cooker Liner in your crockpot (Reynolds makes them, by the Ziploc bags). If you don't want to spend an eternity scrubbing your crockpot - use one of these! Trust me. They're amazing.<br />
<br />
In your lined crockpot, pour in your steel-cut oats, brown rice, barley, groats, carrot, cinnamon, ginger, nutmeg, salt, vanilla, brown sugar and water. Stir. Cover and set your crockpot to low and cook overnight.<br />
<br />
In the morning, stir the porridge, and add in at least 1/2 cup raisins. Top off your bowl with milk of choice, chopped nuts and sweetener. Enjoy!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com1tag:blogger.com,1999:blog-845701432917800592.post-7444680705381402272013-10-27T10:39:00.001-07:002013-10-27T10:39:08.798-07:00Berry Almond Oatmeal Kale GranolaStay with me! I know this sounds weird...or gross...or unappealing. It's not - it's <i>awesome</i>. Let me explain. Regular granola is great, but isn't it such a disappointment at how <i>un</i>healthy it really is? High calorie and so fatty, ugh. When I stumbled upon this recipe from <a href="http://www.eatingbirdfood.com/2013/08/berry-almond-kale-granola/">Eating Bird Food</a>, I just had to give it a shot. Plus, I love to try out unusual flavor combinations. For example, when I gave our Executive Director <a href="http://www.anascookietherapy.blogspot.com/2013/09/dark-chocolate-cupcakes-with-basil.html">THIS </a>cupcake without telling him what flavor it was he said, "Knowing you, it's something weird, but good."<br />
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<br />
If calling this 'granola' is too much to wrap your head around, just think of it as sweet kale chips! Now kale has a pretty distinct bitter flavor, but the preparation really cuts through that and makes a light, crispy, sweet, cinnamon-y treat. The original recipe calls for a dehydrator, but since I do not have one, I'm extremely grateful that the author of Eating Bird Food figured out how to bake them in the oven.<br />
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<br />
It's quite clever how a paste of dates and mango (two of the sweetest fruits to combat kale's bitterness) with cinnamon is then rubbed into the leaves and transforms this hearty leaf to a crispy and sweet treat. Add in your favorite dried fruit (I used craisins and cherries) and sliced almonds. The original recipe also called for shredded coconut, but I cut that out since I don't really care for it. After my first batch, I thought it would be nice to make it a bit more granola-like, so at a friend's suggestion I added oatmeal.<br />
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<br />
You're still not sold. Okay, imagine a warm, cinnamon-y scent wafting
through your kitchen. Smells great, right? (Yes, there are a multitude
of other ways to accomplish this - apple pie, zucchini bread, cinnamon
rolls, etc, but <i>this </i>one won't leave you feeling lethargic and sugar-blasted. And it's really tasty.)<br />
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<br />
Almost everyone that I gave a sample to liked it (and even the husband was snatching a few off the cookie sheet). In addition to snacking on it dry, I'd also like to
note that it's quite good on yogurt, just like regular granola. It's a fun way to get your greens, so be daring and give it a try!<br />
<br />
<u>Berry Almond Oatmeal Kale Granola</u><br />
(Adapted from <a href="http://www.eatingbirdfood.com/2013/08/berry-almond-kale-granola/">Eating Bird Food</a>)<br />
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
<br /></div>
1 large bunch of kale, washed, dried, de-stemmed and torn into bite-size pieces<br />
5-6 pitted medjool dates (I used fresh because they were available, but dried is okay too)<br />
½ cup fresh or frozen mango (thawed), chopped into chunks<br />
1 teaspoon cinnamon<br />
½ teaspoon sea salt<br />
½ cup dried cherries, blueberries or cranberries<br />
½ cup sliced almonds</div>
<div class="ERSIngredients">
½ cup oatmeal (I used 1 minute oats, just because they're smaller and this is such a light and crispy snack, but rolled oats would be fine)</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">In a medium bowl, soak the dates in ½ cup water for at least 30 minutes, or until softened.</li>
<li class="instruction" itemprop="recipeInstructions">Make sure your kale is as dry as you can get it. Then place it in a large bowl.</li>
<li class="instruction" itemprop="recipeInstructions">In a food
processor, chopper or high powered blender, combine the soaked dates + 1
tablespoon of soaking liquid and fresh mango. Blend until it is a thick
paste. Add the cinnamon and salt and
blend briefly to combine.</li>
<li class="instruction" itemprop="recipeInstructions">Add paste to kale leaves and massage with your hands to coat each leaf, until all leaves are coated</li>
<li class="instruction" itemprop="recipeInstructions">Add in the dried berries, almonds and oatmeal and mix well so these items get coated as well.</li>
<li class="instruction" itemprop="recipeInstructions">Pre-heat your oven to 300°, spread kale into a thin layer on two cookie sheets lined with parchment paper. Bake for roughly 30 - 40 minutes with
the oven door slightly ajar (a wooden spoon wedged in the oven door works perfectly for this). Maybe sure to watch at the 30 minute mark
gets close so that the kale doesn’t start to burn. Spread and flip the kale, if needed, to completely dry it out. You want it light and crispy, but not scorched.</li>
<li class="instruction" itemprop="recipeInstructions">Once cooled, store in an airtight container. </li>
</ol>
Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com1tag:blogger.com,1999:blog-845701432917800592.post-75096697651230217952013-10-12T13:18:00.001-07:002013-10-12T13:18:48.251-07:00Cowboy Cookies (Vegan)I never tire of trying out new cookie recipes, and after a few trials this one has become a favorite of mine. It's easy, quick, and tastes great. <i>Particularly</i> straight from the mixing bowl. Seriously, I could just sit down with a bowl of this and be perfectly content.<br />
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<br />
You might have noticed that I reference quite a few cookbooks from this same author - Isa Chandra Moskowitz. I <i>love</i> her stuff. It seems to just get better and better with each new cookbook. And you certainly do <i>not</i> have to be vegan to enjoy her recipes! <br />
<br />
Who's got two thumbs and is psyched for Isa's new book coming out in a few weeks? THIS GIRL. Anyway, it's not really relevant to this post, but I thought I'd share the good news. Now back to your regularly scheduled, drool-worthy cookies...<br />
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<br />
This recipe originally was one of those I thought to whip up on a Friday right before work. And it's so easy that it was no problem. I fiddled with the original recipe a bit - swapping out half the oil for unsweetened applesauce, and also swapping out part of the flour for whole wheat flour. It wasn't because the recipe needed tweaking, but mostly so I felt <i>less</i> guilty about eating a spoonful....or five.<br />
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These are husband and coworker approved!<br />
<br />
<u>Cowboy Cookies (Vegan)</u><br />
(Slightly adapted from <a href="http://www.theppk.com/books/vegan-cookies-invade-your-cookie-jar/">Vegan Cookies Invade Your Cookie Jar</a>)<br />
Makes 2-3 dozen, depending how large you make them<br />
<br />
2 cups quick-cooking oats<br />
1 1/2 cups all-purpose flour<br />
1/2 cup whole wheat flour<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/3 cup canola oil<br />
1/3 cup unsweetened applesauce<br />
2/3 cup granulated sugar<br />
3/4 cup firmly packed brown sugar<br />
1/2 cup nondairy milk<br />
1 Tbsp ground flax seeds<br />
1 tsp vanilla extract<br />
1/2 cup (heaping) semi-sweet chocolate chips<br />
1/2 cup (heaping) dark chocolate chips<br />
1 cup chopped walnuts or pecans (I used walnuts)<br />
1/4 cup (or more to your taste) cocoa nibs<br />
***You may change the additions, of course! Other nuts, shredded coconut, raisins, craisins, etc are other popular additions. <br />
<br />
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.<br />
<br />
In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.<br />
<br />
In a large bowl, beat together oil, applesauce, both sugars, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the chocolate chips, nuts, and cocoa nibs.<br />
<br />
For each cookie, drop 2-3 Tbsp size ball of dough (slightly smaller than a golf ball) onto the paper lined cookie sheets. The dough will be sticky and thick, and you won't be able to roll it in your hands. (Or if you do, it'll be a mess, and you'll just have to lick all of it off your hands. Oops.) Leave about 2 inches of space between each cookie. Flatten slightly with moistened fingers.<br />
<br />
Bake for 14-16 minutes until edges start to brown, then remove from oven. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling. Store in a loosely covered container.<br />
<br />
Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-16416581766298259022013-09-25T21:03:00.002-07:002013-09-25T21:03:43.861-07:00Grandma's Zucchini BreadThis is the time of year when everyone seems to have an inordinate amount of zucchini squash. And you're forcing it on friends and family, or sneakily leaving it at work for coworkers. "Please take some!" There are lots of savory applications for zucchini, of course, but this classic baked good brings me back to my childhood in a wonderfully nostalgic way.<br />
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My grandma had a garden, and therefore ended up with LOTS of zucchini.
Each year she would make this bread and I would swipe as many pieces as
possible. It's a very straightforward Midwestern recipe that everyone
can enjoy.<br />
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<br />
It also freezes VERY well, so feel free to bake many loaves and freeze a couple for the winter when you really are craving <i>anything</i> with produce in it.<br />
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<br />
<u>Zucchini Bread</u><br />
(My grandma's recipe!)<br />
Makes 2 loaves <br />
<br />
3 eggs, beaten<br />
1 c. oil (you can substitute half with unsweetened applesauce if you're trying to be a bit healthier)<br />
2 c. sugar<br />
2 c. grated zucchini<br />
1 tsp vanilla extract<br />
3 c. all-purpose flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 tsp baking soda<br />
1 Tbsp cinnamon<br />
1 c. walnuts, chopped<br />
<br />
Preheat oven to 350 degrees. In a large bowl, mix together the eggs, oil, and sugar first, and then add in the zucchini. Then mix in the flour, baking powder, salt, baking soda, cinnamon and fold in the walnuts. Line 2 loaf pans with parchment paper. Bake at 350 degrees about 1 hour, until a toothpick comes out clean.<br />
<br />
Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-37259596142273754392013-09-15T19:49:00.001-07:002014-02-09T15:28:00.711-08:00Truffled Mac and CheeseI have a confession. The husband and I eat a lot of mac and cheese.
Kraft... mac and cheese. As much as I enjoy home cooked meals, I
haven't ever found a mac and cheese recipe that I like. Until now.<br />
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<br />
To be fair, this recipe has been around the internet for quite awhile - it's a
Martha Stewart recipe, after all. But, I've put my own little spin on
it by adding the truffle oil. Truffle oil just makes everything a
little bit better. I recently had a truffled mac and cheese at a
local restaurant and it was fantastic. (And now I can save the $13 and just make my own!) The truffle oil is optional, of course, if
that's not quite your thing.<br />
<br />
Also optional are all the veggies on the side. Two different kinds of veggies make it healthy, right? At least that's what I was telling myself when I was eating this meal.<br />
<br />
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<br />
<br />
The focus of this recipe is the cheese, obviously, so I would
encourage you to splurge and get good stuff. Not the yellow, rubbery
block of preservatives that <i>some</i> companies call cheese. But if all you have is some of that stuff, go for it, and get the good cheese the next time.<br />
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<br />
The
original recipe calls for what is essentially croutons on top. Which I
think
is weird. I used panko bread crumbs instead, and I'm so glad I did. It
created a wonderful golden, crunchy crust that is the perfect foil for
the gooey, creamy cheese inside.<br />
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<br />
Now, the original recipe also uses a 9 x 13 inch pan. As much as we
love mac and cheese, that was even a little extreme for us (but mostly our
waistlines and wallets). I halved the recipe which was perfect for us.
But if you need to feed a crowd, go ahead and make the full recipe.
Or if you want a lot of leftovers. Bonus - this recipe reheats well! As the husband says, "it's just awesome."<br />
<br />
<u>Truffled Mac and Cheese</u><br />
(Adapted from <a href="http://smittenkitchen.com/blog/2008/05/marthas-macaroni-and-cheese/">Smitten Kitchen</a>)<br />
Makes 5-6 servings<br />
<br />
4 tablespoons (1/2 stick) unsalted butter, plus more for casserole<br />
1/2 cup panko breadcrumbs<br />
2 3/4 cups milk<br />
1/4 cup all-purpose flour<br />
1 teaspoon coarse salt, plus more for water<br />
Pinch ground nutmeg<br />
Pinch teaspoon freshly ground black pepper<br />
Pinch teaspoon cayenne pepper<br />
2 1/4 cups (about 9 ounces) grated sharp white cheddar cheese<br />
1/2 cup (about 2 ounc<span style="background-color: white;">es) grated Gruyère</span><br />
<span style="background-color: white;">1/4 cup + 1 Tbsp (about 1.2 oun</span>ces) grated Pecorino Romano cheese<br />
1 Tbsp white truffle oil<br />
1/2 pound elbow macaroni <br />
<br style="background-color: white;" />
<span style="background-color: white;">1.
Preheat oven to 375°F. Butter a 2-quart casserole dish; set aside.
Place the panko breadcrumbs in a medium bowl. In the microwave, melt 1
tablespoon of butter. Pour the melted butter into the bowl with the
breadcrumbs, and toss. Set the breadcrumbs aside. </span><br />
<br style="background-color: white;" />
<span style="background-color: white;">2.
Warm the milk in a medium saucepan over medium heat. Melt the remaining
3 tablespoons butter in a high-sided skillet over medium heat. When the
butter bubbles, add the flour. Cook, stirring, 1 minute. </span><br />
<br style="background-color: white;" />
<span style="background-color: white;">3.
While whisking, slowly pour in the hot milk a little at a time to keep
mixture smooth. Continue cooking, whisking constantly, until the mixture
bubbles and becomes thick, 8 to 12 minutes. </span><br />
<br style="background-color: white;" />
<span style="background-color: white;">4.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper,
cayenne pepper, truffle oil, and about 3/4 of the cheese; set the cheese sauce aside.
</span><br />
<br style="background-color: white;" />
<span style="background-color: white;">5.
Cover a large pot of salted water, and bring to a boil. Cook the
macaroni until the outside of pasta is cooked and the inside is
underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse
under cold running water, and drain well. Stir the macaroni into the
reserved cheese sauce. </span>It will seem like there is too much cheese sauce, but I promise that there isn't! All that extra sauce not only tastes great, but helps it reheat well.<br />
<br style="background-color: white;" />
<span style="background-color: white;">6.
Pour the mixture into the prepared dish. Sprinkle the remaining cheese,
and the breadcrumbs over the top. Bake until golden brown, about 30
minutes (though we needed a bit more time to get it brown, but your oven
may vary). Transfer the dish to a wire rack for 5 minutes; serve.</span><br />
<div style="background-color: white;">
<br /></div>
<span style="background-color: yellow;"><span style="background-color: white;">Enjoy! </span></span>Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-60106183555962947492013-09-03T21:51:00.000-07:002013-09-03T21:51:02.171-07:00Dark Chocolate Cupcakes with Basil ButtercreamEarlier this summer I was at my <a href="https://www.theochocolate.com/">favorite chocolate factory</a> perusing their delightful offerings and trying not to drool. <br />
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<br />
They had a smaller specialty bar that I hadn't seen before, the Basilico
Pignoli. A chocolate bar with basil pesto in it. I was intrigued by
this savory and sweet combination. I purchased it and was pleasantly
surprised at how well those flavors went together. This cupcake was
inspired by that chocolate bar. Incidentally, that bar ended up being the chocolate sprinkles on top of the cupcakes. A nice symmetry, no? :-)<br />
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<br />
I should say, also, that I made this for a friend's birthday. She happens to <i>love</i> basil pesto, so she seemed like the perfect recipient for these. And, as I suspected, she <i>loved</i> these as well.<br />
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<br />
For the recipe, I combined a few different recipes to get the best balance of flavors. I already had a fantastic <a href="http://anascookietherapy.blogspot.com/2012/09/dark-chocolate-peanut-butter-cupcakes.html">dark chocolate cupcake recipe that I have paired with a tasty peanut butter frosting</a>.
(Actually, I made those last year for this same friend!) And then I
found the perfect frosting from the awesome experimental <a href="http://www.cupcakeproject.com/">Cupcake Project</a> blog.<br />
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<br />
She infused the basil flavor into the frosting by first making a "basil
sugar." Then whipping it up in a normal buttercream. The balance was perfect, and I was delighted that it worked so well.<br />
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<br />
Overall, it's a unique flavor combo that is divine. I WILL be making these again. And again. And again...<br />
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<br />
<u>Dark Chocolate Cupcakes</u><br />
(Recipe adapted from <a href="http://www.amazon.com/gp/product/B000069YW9?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000069YW9">Cook’s Illustrated</a>)<br />
Makes 12 cupcakes <br />
<br />
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces<br />
2 ounces bittersweet chocolate, chopped<br />
½ cup (1.5 ounces) cocoa powder<br />
¾ cup (3.75 ounces) all-purpose flour<br />
½ teaspoon baking soda<br />
¾ teaspoon baking powder<br />
2 eggs<br />
¾ cup (5.25 ounces) granulated sugar<br />
1 teaspoon vanilla extract<br />
½ teaspoon table salt<br />
½ cup (4 ounces) sour cream <br />
<br />
Adjust oven rack to lower-middle position and preheat to 350 degrees F.
(If you are using a non-stick muffin pan, heat the oven to 325 degrees
F.) Line standard-size muffin pan with baking cup liners. <br />
<br />
Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl
over saucepan containing barely simmering water; heat mixture until
butter and chocolate are melted and whisk until smooth and combined.
(Alternately, you can microwave the mixture at 50% power, stirring every
30 seconds until completely melted.) Set aside to cool until just warm
to the touch. <br />
<br />
Whisk flour, baking soda, and baking powder in small bowl to combine. <br />
<br />
Whisk eggs in second medium bowl to combine; add sugar, vanilla, and
salt until fully incorporated. Add cooled chocolate mixture and whisk
until combined. Sift about one-third of flour mixture over chocolate
mixture and whisk until combined; whisk in sour cream until combined,
then sift remaining flour mixture over and whisk until batter is
homogeneous and thick. <br />
<br />
Divide the batter evenly
among muffin pan cups. Bake until skewer inserted into center of
cupcakes comes out clean, 18 to 20 minutes. Do not overbake, or they
will be dry.<br />
<br />
Cool cupcakes in muffin pan on wire
rack until cool enough to handle, about 10-15 minutes. Carefully lift
each cupcake from muffin pan and set on wire rack. Cool to room
temperature before icing, about 30 minutes. <br />
<br />
<br />
<u>Basil Sugar</u><br />
(from <a href="http://www.cupcakeproject.com/2013/07/how-to-make-and-use-basil-sugar.html">Cupcake Project</a>)<br />
<br />1 large handful of fresh basil leaves <br />1 cup sugar (granulated or powdered sugar, depending on what you're going to use it for)<br /><br />Rinse basil leaves and gently pat dry with a towel. <br />Pulse basil leaves in a food processor until they are as small as you can get them. Don't worry if there are still some big pieces since you'll process them further in a bit. You should end up with about one packed tablespoon of chopped up basil. Add more basil or remove some if you are too far off. <br />Place processed basil and sugar in a small bowl and use a spoon to mix well, pressing the basil into the sugar. <br />Place the basil sugar in the food processor and pulse to fully combine. <br />If not using within three days, store in the freezer until ready to use. <br />If basil sugar starts to get clumpy, pulse again in a food processor just before using.<br />
<br />
<br />
<u>Basil Buttercream</u><br />
(from <a href="http://www.cupcakeproject.com/2013/08/strawberry-basil-cupcakes.html">Cupcake Project</a>)<br />
Makes enough for 12 cupcakes (not piled high)<br />
<br />1/2 cup unsalted butter, room temperature<br />
1 cup basil powdered sugar<br />
1 cup powdered sugar <br />1/4 teaspoon salt<br /><br />In a medium-sized mixing bowl, beat butter until light and fluffy, about 3 minutes on high speed. <br />Mix in basil powdered sugar a little bit at a time. <br />Mix in powdered sugar a little bit at a time. <br />Mix in salt. <br />Pipe or spread onto cooled cupcakes.<br />
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Enjoy! <br />
<br />
<br />Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-61862899324051792892013-08-26T21:24:00.001-07:002013-08-26T21:24:24.751-07:00Curried Corn & Veggie Chowder (Vegan)Have you been enjoying this beautiful summer? I certainly have. Today we had a typical rainy Pacific Northwest day, so it's time to catch up on some blog posts!<br />
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<br />
I've been cooking a lot out of one of my new cookbooks, Appetite for
Reduction, and so far everything (but one dish) has been awesome. I
don't think I've ever had such success with a cookbook before...
although I will admit I'm not sure I've ever made this many things out
of one book. At any rate - it's fantastic. Easy, relatively quick,
healthy and no funky ingredients - love it!<br />
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<br />
This particular chowder is really great, and unlike any other I've had
before. It's especially perfect for right now when the farmer's markets
are full and you've got corn and zucchini coming out your ears. It's
very flavorful and goes well with a big, crunchy salad. Or to make it a
real meal on it's own, I've taken to adding a bit of cooked brown rice
to it. Perfection.<br />
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<br />
Without further ado - make this!<br />
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<br />
<u>Curried Corn & Veggie Chowder (Vegan)</u><br />
(from <a href="http://www.theppk.com/books/appetite-for-reduction/">Appetite for Reduction</a>) <br />
Makes 4-6 servings<br />
<br />
1 tsp canola oil<br />
1 cup shallots, chopped finely<br />
1 red bell pepper, seeded and chopped finely<br />
4 cloves garlic, minced<br />
1 Tbsp minced fresh ginger<br />
1/4 - 1/2 tsp red pepper flakes (optional, and to your preference of spiciness)<br />
1 zucchini (about 1/2 pound), 1/4 inch dice<br />
1 3/4 cup corn, from 3 ears corn (reserve cobs)<br />
1/2 tsp salt<br />
3 cups vegetable broth<br />
2 tsp arrowroot powder<br />
1/2 cup peeled, finely chopped carrots (I really cheat and get shredded carrots and just roughly chop them from there)<br />
1 heaping Tbsp mild curry powder<br />
3/4 cup light coconut milk<br />
Juice of 1/2 lime, or to taste<br />
Fresh cilantro, for garnish (optional)<br />
Cooked brown rice (optional)<br />
<br />
Preheat a 4-quart pot over medium-high heat. Saute the shallots and red bell pepper in the oil until translucent, about 4 minutes. Use a little broth, if it's sticking. Add the garlic, ginger, and red pepper flakes, and saute for another minute. Add the zucchini and corn and sprinkle in the salt. Cook for about 3 minutes, stirring once.<br />
<br />
Measure 1 cup of the broth into a measuring cup. Mix in the arrowroot with a fork until dissolved. You do this because it's just easier to get the arrowroot dissolved into smaller quantities of liquid. Add the arrowroot mixture to the pot, along with the rest of the broth. Mix in the carrots and curry powder. boil. Once boiling, break the corn cobs in half and add them to the pot (they add a fantastic depth of flavor). Lower the heat to a simmer and cook for about 20 minutes, or until the vegetables are tender. Remove the corn cobs. Add the coconut milk and lime juice.<br />
<br />
Use an immersion blender to blend about half the soup If you don't have an immersion blender, I'm sorry! Transfer half of the soup to a blender or food processor and puree until smooth, then add back to the pot. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape. If steam builds up in a closed container it can explode the lid off and ruin your day.<br />
<br />
Taste for seasoning. Serve garnished with cilantro, if you like.<br />
<br />Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-54443609366789674812013-08-03T11:10:00.001-07:002013-08-03T11:10:20.965-07:00Chocolate Chip Cookies (Vegan)I believe I'm lucky enough to already have the <a href="http://anascookietherapy.blogspot.com/2011/12/triple-chocolate-chip-cookies.html">perfect chocolate chip cookie recipe</a>, however it's not vegan friendly <i>at all.</i> One morning, before work, I had a craving for cookies (c'mon, it's not that weird), and thought I'd give this vegan recipe a shot.<br />
<br />
I love how
quickly some of these vegan cookies come together. When the husband
came out of the bedroom, all ready for work, he was pleasantly surprised
with the baked cookie scent wafting throughout the apartment. In the
morning?!?!?<br />
<br />
(There really is no better way to start your day than a freshly baked cookie. Just saying.)<br />
<br />
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<br />
Because it's vegan I didn't have to soften any butter, or cream the
butter and sugar, and that saved quite a bit of time. The base is white and brown sugars with oil that you beat with a fork until it's the texture of caramel (about 2 minutes). A chemical reaction occurs when the sugars and oil mix, and if you get lazy about this step you will be left with some greasy, separated cookies and then nobody has a good time.<br />
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<br />
I brought these cookies to the office and everyone was so
impressed - you baked these before work??? Little do they know how
quick and easy it was.<br />
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<br />
The flavor was very good, and I seriously doubt anyone would have known they were vegan unless I had told them.<br />
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<br />
Do you have some vegan friends to bake for? Are you out of butter/shortening/eggs? Do you just want a quick and tasty cookie? This is the recipe for you!<br />
<br />
<u><br />Chocolate Chip Cookies</u><br />
(from <a href="http://www.theppk.com/2008/11/chocolate-chip-cookies/">Post Punk Kitchen</a>)<br />
Makes ~ 2 dozen cookies<br /><br />1/2 brown sugar<br /> 1/4 white sugar<br /> 2/3 cup canola oil<br /> 1/4 cup unsweetened almond milk (or your favorite non-dairy milk)<br /> 1 tablespoon tapioca flour (arrowroot or cornstarch are suitable substitutes)<br /> 2 teaspoons pure vanilla extract <br /><br />1 1/2 cups all purpose flour (I had to use 2 cups because it was just too wet to hold any shape)<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon salt <br /><br />3/4 cups chocolate chips<br />
(If you're looking for vegan chocolate chips, Whole Foods has some, or you can use Ghirardelli Semi-Sweet Chocolate Chips that contain no dairy products).<br />
<br />Preheat oven to 350 F. Line baking sheets with parchment paper. <br /><br />Mix together sugars, oil, milk and tapioca flour (or substitute) in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Otherwise the sugar and oil will separate during baking and create a gross, greasy mess on your cookie sheet. Mix in the vanilla. <br /><br />Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Add in extra flour if the dough is too wet, like mine was. Fold in the chocolate chips.<br />
<br />Drop rounded tablespoon of dough onto lined baking sheet. They will spread just a bit. Place on a baking sheet and bake for about 6-8 minutes until they are just a little browned around the edges. I did have to bake mine a little bit longer due to the wetness of the dough. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.<br />
<br />
<br />
Enjoy!<br />Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-65480336869232204242013-07-21T12:41:00.001-07:002013-07-21T12:41:04.163-07:00Mexican Hot Chocolate Snickerdoodles (vegan)I've been making <i>many</i> tasty things in the past few weeks, but I haven't been diligent about taking photos and posting. Too busy eating, I suppose. Oops. My apologies, dear Reader(s)!<br />
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However, I do have this recipe for you, and it's great. A simple cookie that's a twist on a classic, and it just so happens to be vegan.<br />
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When you first bite into it, you taste chocolate, "oh, how nice..." and
then the creeper cayenne comes in with a bit of heat for a surprise.<br />
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<br />
After eating a cookie or <strike>five</strike> two, it dawned on me what the perfect beverage would be to accompany them - horchata! Luckily, I happened to have some on hand, and the cool, cinnamon-laced rice drink was absolutely wonderful after the depth and kick of the cookies. I don't have the recipe posted for that quite yet, but I will - promise!<br />
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<br />
<u>Mexican Hot Chocolate Snickerdoodles</u><br />
(from <a href="http://www.theppk.com/2009/09/mexican-hot-chocolate-snickerdoodles/">Vegan Cookies Invade Your Cookie Jar</a>)<br />
Makes 2 dozen cookies<br />
<br />
For the topping:<br />
1/3 cup sugar<br />
1 teaspoon ground cinnamon <br />
<br />
For the cookies:<br />
1/2 cup canola oil<br />
1 cup sugar<br />
1/4 cup pure maple syrup<br />
3 tablespoons almond milk (Or your preferred non-dairy milk)<br />
1 teaspoon vanilla extract<br />
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)<br />
1 2/3 cups flour<br />
1/2 cup unsweetened cocoa powder <br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon cayenne <br />
<br />
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. <br />
<br />
Mix the topping ingredients together on a flat plate. Set aside. <br />
<br />
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts. <br />
<br />
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. <br />
<br />
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.<br />
<br />
Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-57030187091992462452013-07-16T12:40:00.001-07:002013-07-22T10:33:32.670-07:00Chickpea Sauté with Greek YogurtHave you ever encountered a recipe that really is a collection of
ingredients you wouldn't think to group together, but end up being an
absolutely fantastic dish? <br />
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<br />
A friend of mine made this for a party and gave me a pre-party taste. I
was a bit wary at first, thinking it would be some fancy-schmancy dish that wasn't my thing... but I was pleasantly surprised. It was so good! So
good, in fact, that at the party I kept sneaking back to the big platter
of it to grab some more and hope no one noticed my <strike>four</strike> multiple helpings.<br />
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<br />
When I asked my friend for the recipe I thought it would be a long and
complicated recipe. Nope! It's super easy and quick, especially with a
shortcut with the greens. It's a fairly healthy dish, and with the
addition of some brown rice or quinoa you have yourself a solid meal.<br />
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<br />
This was my first time cooking with fresh mint, which is apparently only sold in large bunches. Mojitos, anyone? It also uses caraway seeds, which gives rye bread its distinctive taste. The husband dislikes rye bread (odd, in my opinion), so I thought this dish would be a flop for him. However, he liked it too!<br />
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<br />
Because of the ease, the amazing flavor, and the healthy ingredients, this will definitely be a staple in our home!<br />
<br />
<u>Chickpea Sauté with Greek Yogurt</u><br />
(from <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248">Plenty</a>)<br />
Serves 4+<br />
<br />
10-12 oz. Baby kale or green of your choice (swiss chard, etc)<br />
1/3 cup olive oil (which seems a bit extreme, so I cut it back to 1/4 cup or less)<br />
4 medium carrots, peeled and cut into 1/4 inch dice<br />
1 tsp caraway seeds<br />
1 can chickpeas<br />
1 garlic clove, crushed<br />
1 Tbsp fresh mint, chopped<br />
1 Tbsp fresh cilantro, chopped<br />
1 Tbsp lemon juice<br />
Salt and black pepper<br />
1/2 cup Greek yogurt<br />
1 Tbsp olive oil<br />
Prepared quinoa or brown rice (optional) <br />
<br />
(The original recipe calls for blanching 3/4 lb. swiss
chard and chopping roughly. Feel free to do that, but I preferred the
ease of using baby kale)<br />
**7/22/13 EDIT: I recently made this recipe and blanched a mix of swiss chard (chopped stems and leaves) and kale, as listed in the original recipe, and really enjoyed it that way as well! <br />
<br />
Heat up the olive oil in a
large saucepan. Add the carrots and caraway seeds and sauté for 5
minutes on medium heat. Add the greens and the chickpeas, cover, and
cook for roughly 6 minutes, or until the greens are wilted. Now add the
garlic, herbs, lemon juice, and some salt and pepper. Remove from the
heat and cool down a little. Taste and adjust the seasoning.<br />
<br />
To
serve, mix together the yogurt, olive oil and some salt and pepper. If
using a cooked grain, spoon grain into bowl. Pile the vegetables on
the grain and spoon the yogurt on top.<br />
<br />
Enjoy!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-1505242610025404062013-07-04T10:06:00.000-07:002013-07-04T10:06:36.650-07:00Blueberry Yogurt Multigrain PancakesHow about a little patriotism for breakfast?<br />
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<br />
We've made these before, but they weren't the most photogenic. Mostly because I used our super fancy stainless steel pan (that is still beyond us, apparently) and even with a bunch of butter they burned and stuck pretty badly. So, today we went with good ole non-stick and coconut oil. And the results were lovely. And YUMMY.<br />
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<br />
To top them off I pureed some strawberries, added a bit of agave nectar and lemon juice and reduced it on the stove. It made a great syrup that was tasty, wasn't too sugary and complimented the theme of the day. ;-)<br />
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Usually when I eat pancakes I end up leaving the table feeling full and icky from all the sugar and then being hungry 2 hours later. These are the perfect answer for the desire for pancakes without that gross feeling. Make and eat without regret!<br />
<br />
'Murica! Happy Independence Day!<br />
<br />
<u>Blueberry Yogurt Multigrain Pancakes</u><br />
(from <a href="http://smittenkitchen.com/blog/2011/06/blueberry-yogurt-multigrain-pancakes/">Smitten Kitchen</a>)<br />
Makes ~ dozen pancakes<br />
<br />
2 large eggs<br />
1 cup plain, full-fat yogurt (we used Noosa)<br />
2 to 4 Tbsp milk<br />
3 tablespoons butter, plus extra for buttering skillet (or use coconut oil for the skillet)<br />
1/2 teaspoon lemon zest<br />
1/2 teaspoon vanilla extract<br />
1/2 cup (62 grams) whole wheat flour<br />
1/2 cup (68 grams) all-purpose flour<br />
1/4 cup (32 grams) barley or rye flour<br />
2 tablespoons sugar<br />
1 tablespoons plus 1 teaspoons baking powder<br />
1/2 teaspoon table salt<br />
1 cup blueberries, rinsed and dried<br />
<br />
Melt half of butter. Remove from heat and stir in second tablespoon
of butter until melted. This keeps your butter from being too hot when
you next want to add it to the wet ingredients.<br />
<br />
Whisk egg and yogurt together in the bottom of a medium/large bowl.
If you’re using a thin yogurt, no need to add any milk. If you’re using
regular yogurt, stir in 2 tablespoons milk. If you’re using a
thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk
in melted butter, zest and vanilla extract. In a separate, small bowl,
combine flours, sugar, baking powder and salt. Stir dry ingredients into
wet only until dry ingredients are moistened. A few remaining lumps is
fine.<br />
<br />
Preheat your oven to 200°F and have a baking sheet ready (to keep
pancakes warm). Heat your skillet or saute pan to medium-low. (Always better to start lower to avoid the burnt first batch!) Melt a pat of
butter or coconut oil in the bottom and ladle a scant 1/4 cup (about 3 tablespoons)
batter at a time, leaving at space between each pancake. Press a few
berries into the top of each pancake. The batter is on the thick side,
so you will want to use your spoon or spatula to gently nudge it flat,
or you may find that pressing down on the berries does enough to spread
the batter. When the pancakes are dry around the edges and you can see
bubbles forming on the top, about 3 to 4 minutes, flip them and cook for
another 3 minutes, until golden underneath. (If you listen closely,
after a minute you’ll hear you blueberries pop and sizzle deliciously
against the pan.) If pancakes begin cooking too quickly, lower the heat.
Transfer pancakes to warm oven as they are done cooking, where you can
leave them there until you’re ready to serve them. Serve with your favorite fixings (a fruit syrup or maple syrup is great!)<br />
<br />
Enjoy!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com1tag:blogger.com,1999:blog-845701432917800592.post-54879992929326711112013-06-28T14:45:00.000-07:002013-06-28T14:45:32.584-07:00Pink Lemonade CookiesThis June we've had a decent amount of sunny, nice weather and it's been making me crave light and summery foods. So when I had to bake something for a potluck at work, pink lemonade was on my mind. I've already made <a href="http://anascookietherapy.blogspot.com/2013/05/pink-lemonade-bars.html">bars</a> with that flavor, but wanted to try a cookie too. (Apparently making everything but <i>actual</i> pink lemonade...hm...)<br />
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<br />
When looking for a recipe, most of them included either a mix of some
kind (cookie or cake), concentrate, or food coloring. Yuck! I
eventually found one that didn't use any of that, and it is awesome. <br />
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<br />
Fresh lemon juice and zest, with a splash of fresh, pureed strawberries create the flavor base. Pureeing the strawberries was the perfect use of my itty bitty food processor. So cute, and guaranteed to send curious kitties racing away from the kitchen in terror from the scary appliance.<br />
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<br />
The dough was a bit wet to work with, but certainly not enough to be frustrating... or to discourage you from baking these tasty, little gems!<br />
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Bright, tangy, lemony flavor comes through with a bit of sweetness in these cookies. It's a perfect balance. The dough was tasty, but a cool, baked cookie was even better. They were a hit at the potluck, as well as with some of the husband's coworkers as well!<br />
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<br />
<u>Pink Lemonade Cookies</u><br />
(from <a href="http://www.healthy-delicious.com/2013/04/pink-lemonade-cookies/">Healthy. Delicious.</a>)<br />
Makes ~ 1 1/2 dozen cookies<br />
<br />
8 Tablespoons butter (1 stick), softened<br />
1 cup granulated sugar<br />
1 egg, at room temperature<br />
4 large strawberries<br />
½ teaspoon vanilla<br />
1 Tablespoon fresh lemon zest<br />
2 Tablespoonsfresh lemon juice (about 1 lemon)<br />
2½ cups Flour<br />
¼ teaspoon salt<br />
¼ teaspoon baking powder<br />
⅛ teaspoon baking soda<br />
¼ cup powdered sugar<br />
<br />
Heat oven to 350*F. Line 2 cookie sheets with parchment.<br />
<br />
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the berries and vanilla to a food processor or blender and puree until smooth. Add ⅓ cup of the strawberry puree, egg, lemon zest, and lemon juice to the butter and sugar mixture. You could discard any extra puree or save it for another use, like in your breakfast oatmeal or to flavor an adult beverage. ;-) Mix well.<br />
<br />
Stir in the flour, salt, baking powder, and baking soda until a wet dough forms.<br />
<br />
Pour the powdered sugar into a small dish. Drop 1 Tablespoon dough into the powdered sugar. Roll into a ball; shake off excess sugar. Repeat with remaining dough. Arrange on a cookie sheet, 2 inches apart.<br />
<br />
Bake 9-12 minutes, until no longer wet (the tops of the cookies will be shiny and slightly crinkled).<br />
<br />
Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-74864187245745144572013-06-23T20:57:00.003-07:002013-07-22T10:35:19.262-07:00Fudgy Chocolate Oatmeal Cookies (vegan)Flax seeds and oatmeal in a cookie practically make it a health food, right? Let's go with yes. Nevermind the sugar or oil...<br />
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<br />
These cookies may not win any beauty contests, but they taste amazing. I
was pleasantly surprised when I sampled the dough. And then proceeded
to eat a spoonful... or five. The husband came in the kitchen for a
test and promptly walked off with the bowl. Bonus of vegan cookies - no worries about raw egg in the dough! Not that it has ever stopped me from eating cookie dough before... <br />
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I did manage to bake the
cookies, despite our gratuitous sampling, and they turned out
wonderfully. Chocolaty and chewy - what more can you ask for? I brought them to work, and they were gone in a flash. I was in a meeting with my boss and she commented how she was still thinking about the cookies and really wanted another.</div>
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I wasn't sure a vegan cookie could hold its own in flavor and richness, but these sure did. It really doesn't matter that there aren't any eggs or butter! Bake them, you won't regret it! <br />
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The original recipe does call for dried fruit of some kind - raisins, cherries, craisins, if you like. But anytime I have dried fruit in a cookie, I just feel like they are the bits that <i>should</i> be chocolate. So, mix them in if you want, but it was my preference to go for just chocolate.<br />
<br />
**7/22/13 EDIT: If you'd prefer to lower the caloric impact, I recommend using unsweetened applesauce in place of half of the canola oil. 1/3 cup unsweetened applesauce and 1/3 cup canola oil. It didn't change the texture or flavor, and is much better for you! <br />
<br />
<u>Fudgy Chocolate Oatmeal Cookies</u><br />
(from <a href="http://www.theppk.com/books/vegan-cookies-invade-your-cookie-jar/">Vegan Cookies Invade Your Cookie Jar)</a><br />
Makes ~ 3 dozen cookies<br />
<br />
2 cups quick-cooking oats<br />
1 2/3 cups all purpose flour<br />
2/3 cup cocoa powder<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
3/4 tsp salt<br />
1 1/2 cups granulated sugar<br />
2 Tbsp ground flax seeds<br />
2/3 cup nondairy milk (I used almond)<br />
2/3 cup canola oil<br />
1 1/2 tsp vanilla extract<br />
1/4 tsp almond extract<br />
1 cup chocolate chips (I used a mix of milk, dark, and mini chocolate chips)<br />
<br />
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.<br />
<br />
In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.<br />
<br />
In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add the oil and the vanilla and almond extracts and beat until well mixed. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the chocolate chips.<br />
<br />
For each cookie, drop 2 Tbsp of dough onto the cookie sheet, leaving about 2 inches of space between each cookie. If desired (for a crisper, less chewy cookie), flatten slightly with fingers. Bake for 10 to 12 minutes until cookies are firm and risen. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling. Store in a tightly covered container.<br />
<br />
Enjoy!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-62718268814454185952013-06-17T13:23:00.001-07:002013-06-17T13:23:17.757-07:00Balsamic Roasted Vegetable PizzaYou're probably thinking, "Really, pizza? You just posted about pizza!" Well, I had a pizza craving... and I wanted to experiment with veggies and a balsamic glaze. A sophisticated pizza. Kind of. Anyway, the husband was game to try it, so I looked for a recipe, just to see if a fantastic one was already in existence.<br />
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I was mildly disappointed. The recipes that I found required you to roast the vegetables separately, and then assemble the pizza. Ugh, how time-consuming! The beauty of homemade pizza is that it doesn't take that long, yet it still tastes amazing. I was not interested in useless steps, so I stuck with the 'shaved vegetable' technique of the <a href="http://anascookietherapy.blogspot.com/2013/05/shaved-asparagus-pizza.html">Shaved Asparagus Pizza</a> and just tweaked the ingredients a bit.<br />
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With all of these vegetables, it's a healthy meal, right? We're going to go with 'yes.'<br />
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Of course, after making this, we did have some extra vegetables lying about, so I made it again the next day. Oops. No complaints from our table, however!<br />
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<u>Balsamic Roasted Vegetable Pizza</u><br />
Makes 1 full size pizza - number of servings is up to you! <br />
<br />
1 recipe of your favorite pizza dough (I recommend a Jiffy crust for ease!)<br />
1 small shallot, sliced thinly<br />2-3 mushrooms, sliced thinly<br />
1-2 garlic cloves, minced <br />
1 small zucchini<br />
1 carrot<br />
1 small bell pepper or a few small, sweet peppers, thinly sliced <br />
4-5 spears asparagus<br />
1/4-1/2 cup grated Parmesan and/or Pecorino<br />
1/2 pound mozzarella, shredded or cut into small cubes<br />2 tsp olive oil<br />
1 Tbsp balsamic vinegar<br />
1 1/2 tsp honey<br />
1 Tbsp fresh rosemary, minced<br />
1/2 teaspoon coarse salt<br />
Several grinds black pepper<br />
Truffle salt/oil (optional)<br />
<br />
Oven: Preheat your oven to the hottest temperature it goes, or about 500
in most cases. If you use a pizza stone, have it in there.Whisk together olive oil, balsamic vinegar, and honey. Set aside.<br />
<br />
<u>Prepare veggies:</u> For asparagus - no need to snap off ends; they can be your
“handles” as you peel them. Holding a single asparagus spear by
its tough end, lay it flat on a cutting board and using a vegetable
peeler, create long shavings of asparagus
by drawing the peeler from the base to the top of the stalk. Repeat with
remaining stalks and don’t fret some pieces are unevenly thick (such as
the end of the stalk, which might be too thin to peel); the mixed
textures give a great character to the pizza. Discard tough ends. Peel carrot and then use peeler to create long shavings, like asparagus. Use peeler in the same fashion for zucchini (I only went partway through it until I got to the seedy part). I ended up using only half the zucchini, and half the carrot. Thinly slice the mushrooms and shallot.<br />
<br />
Pat veggies dry with paper towel (I noticed my pizza got a bit 'wet'
without doing this). In a large bowl, toss zucchini, carrot, asparagus, shallot, mushrooms, peppers, and garlic with olive oil, balsamic vinegar and honey mixture. Add salt and
pepper to taste.<br />
<br />
<u>Assemble and bake pizza:</u> Roll or stretch out your pizza dough
to a 12-inch round. Either transfer to a floured or cornmeal-dusted
pizza peel (if using a pizza stone in the oven) or to a floured or
cornmeal-dusted tray to bake it on. IF you're using a Jiffy crust, pre-bake the crust as directed (at 425 degrees).<br />
<br />
Sprinkle pizza dough with Parmesan/Pecorino (save a bit for the top) and minced rosemary,
then mozzarella. Pile shaved vegetables on top. Top with remaining
Parmesan/Pecorino. Bake pizza for 10 to 15 minutes at 500 degrees,
or until edges are browned, the cheese is bubbly and the vegetables are
lightly charred. Remove from the oven and immediately sprinkle truffle
salt or oil, then slice and eat.<br />
<br />
Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com1tag:blogger.com,1999:blog-845701432917800592.post-62409193703447735412013-06-09T15:55:00.002-07:002013-06-09T15:55:51.994-07:00Fruity Recovery SmoothieRecovery from what, you ask? Due to the content of this blog, you might not guess that I'm a marathoner. But hey, I run and then I get tasty treats, so it's really the perfect system. Anyway, I recently finished a race and thought I'd share a super tasty smoothie that I use for my and the husband's training.<br />
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I'd made a version of this smoothie for a long time, but recently have perfected it with some inspiration from <a href="http://scottjurek.com/eatandrun/">Scott Jurek's book, Eat and Run.</a>
He's an amazing ultramarathoner, an inspiration of mine, and he happens
to be a great chef as well. With his crazy mileage, he would know a thing or two about recovery. Anyway, he had some great tips to amp up
my post-run smoothie to not only taste great, but be extra beneficial as
well.<br />
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There is a lot of flexibility in this smoothie - use your favorite fruits! Fresh fruits work well, of course, but if you want the smoothie to be more icy (perfect on a hot day), then use frozen fruits. Additionally, this smoothie could easily be made vegan by taking out the yogurt.<br />
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Some nutritional reasons to love this smoothie:<br />
-Refueling within the first 30 minutes post-workout is ideal (fuel is most efficiently absorbed within that timeframe), and a smoothie is an easy and quick way to refuel. It might be particularly helpful if you don't feel like eating solid food post-workout.<br />
-Potassium from the banana helps maintain the mineral balance in your body and can combat muscle cramping.<br />
-All of the fruit provides quick carbohydrates to restore glycogen to depleted muscles as well as essential vitamins and antioxidants that defend against free radical damage to muscle tissues.<br />
-Protein from the yogurt and protein powder promote muscle repair.<br />
-The miso replaces the salt and electrolytes lost in sweat.<br />
-Flax and chia seeds provide omega 3 fatty acids, which are anti-inflammatory, and may reduce joint pain intensity.<br />
-Ginger has anti-inflammatory properties as well, and may prevent delayed onset muscle soreness.<br />
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And, it's simply very tasty! Perfect for recovery, whether from an intense workout at the gym, chasing your kid around the park, or just a yummy treat on a hot day.<br />
<br />
<u>Fruity Recovery Smoothie</u><br />
(My recipe, with inspiration from <a href="http://scottjurek.com/eatandrun/">Scott Jurek's book, Eat and Run</a>)<br />
Makes ~3 cups - 1 large, or 2 medium sized servings<br />
<br />
1 ripe banana (sliced and frozen is great, as well)<br />
1/2 cup frozen mango<br />
1 cup frozen berries (I used a mix of strawberries, blackberries, and raspberries, but blueberries are wonderful too!)<br />
4 oz. yogurt (We love Noosa, but definitely use one that has probiotics in it)<br />
2 tsp mellow miso<br />
1 Tbsp flax seeds, ground<br />
1 Tbsp chia seeds (or just double the flax seeds)<br />
3 Tbsp protein powder (I love the brown rice protein powder)<br />
1/2 tsp ground ginger (or if you like, 1/2 - 1 inch fresh ginger, minced)<br />
1/4 cup Pom juice<br />
1/2 cup Almond milk <br />
<br />
Puree all ingredients in blender. Add more almond milk if it's too thick. Pour into glasses, and drink up!<br />
<br />
Enjoy!Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-60328000440782272372013-05-30T20:29:00.001-07:002013-05-30T20:29:11.528-07:00Cupcakes for TwoNo idea why, but I've been having a major craving for sweets lately. But, I didn't want to make a huge batch of anything to tempt me all week. Luckily, I found some recipes of cupcakes for two. Perfect! The husband was happy to be my partner in cupcake consumption.<br />
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One recipe was for a vegan chocolate cupcake. The other for a more traditional vanilla cupcake.<br />
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They were both incredibly easy and came together quickly. Two little cupcakes, all by themselves in the pan...<br />
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With the cupcakes baked and cooling, the missing ingredient was
frosting. Vanilla frosting is a favorite of mine and would work well with both flavors of cake. A full batch was obviously overkill, but I found a very small yield recipe that solved the dilemma for me. <br />
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I doubled the frosting recipe because the original was supposed to be for only two cupcakes, and I had four cupcakes awaiting their sweet topping. Well...that made <i>way</i> more than I needed, and I piled the frosting on fairly high. But, no problem, the frosting freezes, and I've saved the rest for the next time I bake up a pair of cupcakes... (hm, tonight maybe?)<br />
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Both cupcakes tasted great. I was particularly impressed with the
vegan chocolate cupcake. It was tender and flavorful, and you would
never know it didn't have any eggs or butter. The vanilla cupcake was
good, and a bit heavier and chewier. Next time, I might just tweak the chocolate one by omitting the cocoa powder and trying it as a vanilla cupcake.<br />
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But really, no complaints from <i>anyone</i> here!<br />
<br />
<u>Chocolate Cupcakes for Two (Vegan)</u><br />
(from <a href="http://www.anediblemosaic.com/?p=11126">An Edible Mosaic</a>) <br />
Makes 2 cupcakes<br />
<br />
3 tablespoons all-purpose flour<br />
2 tablespoons sugar <br />
1 tablespoon natural unsweetened cocoa powder (not Dutch-processed) <br />
1/8 teaspoon + 1/16 teaspoon baking soda <br />
1/16 teaspoon salt (1/16 is a healthy pinch)<br />
3 tablespoons milk, any kind you like (be sure to use a vegan “milk” if keeping this recipe vegan is a concern) <br />
1 tablespoon canola oil, or other neutral-flavored oil (I used coconut oil)<br />
1/2 teaspoon pure vanilla extract<br />
<br />
Preheat oven to 350F; line a muffin tray with 2 paper liners. <br />
<br />
Whisk together the flour, sugar, cocoa, baking soda, and salt in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix. <br />
<br />
Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes. <br />
<br />
Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling. <br />
<br />
<br />
<u>Vanilla Cupcakes for Two</u><br />
(from <a href="http://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/">How Sweet It Is</a>)<br />
Makes 2 cupcakes<br />
<br />
1 egg white<br />
2 tablespoons sugar<br />
2 tablespoons butter, melted<br />
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)<br />
1/4 cup flour<br />
1/4 heaping teaspoon of baking powder<br />
pinch of salt<br />
1 1/2 tablespoons milk<br />
<br />
Preheat oven to 350 degrees. Line a muffin pan with 2 liners.<br />
<br />
In a bowl, add egg white and sugar and whisk until combined. Add in
vanilla and melted butter and stir until mixed. Add flour, baking powder
and salt and stir until smooth. Stir in milk. Divide batter equally
between the 2 cupcake liners.<br />
<br />
Bake at 350 for 10-15 minutes, or until cake is set. Let cool completely. <br />
<br />
<br />
<u>Vanilla Frosting for Two</u><br />
(from <a href="http://bellsbowlsbobbins.blogspot.com/2012/02/vanilla-cupcakes-for-two-frosting-for.html">Bells, Bowls, and Bobbins</a>)<br />
Makes more than enough for two<br />
<br />
2 Tbsp butter, softened <br />
2 Tbsp Crisco<br />
1/4 tsp vanilla extract<br />
~3/4 cup powdered sugar (add as much as you need for the proper consistency)<br />
1/2 tsp meringue powder (optional) <br />
<br />
Mix butter, Crisco, and vanilla. Add in powdered sugar 1/4 cup at a time until you reach the desired consistency. I also added meringue powder, like I do with all my buttercream frostings, but it is <i>not</i> necessary.<br />
<br />
Scoop frosting into Ziploc bag and pipe onto cupcakes. Top with your favorite addition (chocolate chips, sprinkles, etc).<br />
<br />
Enjoy!<br />
<br />
<br />
<br />Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com0tag:blogger.com,1999:blog-845701432917800592.post-71739325478838460752013-05-28T12:51:00.003-07:002013-05-28T12:51:38.544-07:00Pink Lemonade BarsAs a kid, Memorial Day always marked the beginning of summer. School was almost over for the year, and the days got longer and warmer. That's not exactly how it works in the Pacific Northwest (we won't get summer until July 5, really...) However, Memorial Day still brings to mind cooking out on a sunny day - bratwurst, hamburgers, potato salad, beer, and some fruity dessert. And Smitten Kitchen has supplied the perfect dessert for a summer get together - Pink Lemonade Bars.<br />
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A sweet shortbread crust with a tangy, sweet, lemony filling - yum. And no food coloring! There's fruit in it, so it's healthy, right?<br />
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It was a pretty easy recipe overall. However, I will admit that I <strike>stupidly</strike> struggled with the raspberry puree a bit. After liquefying the berries in the food processor, I attempted to strain out the seeds with my fine-mesh sieve, as directed. Nothing actually came through the sieve, despite me pressing on it a bit. Hm. So I tried a slightly larger fine-mesh sieve, and only after some manipulation did the puree begin to come through. But then, to my dismay, some seeds made it through as well. Gah! So then I went back to my original fine-mesh sieve, and got what I needed.<br />
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I'm sure there was some user error, and it left me with quite a mess, but in the end, it all worked out quite well. Next time, I might try it with some cooked-down strawberries for the 'pink', just to see if it's any easier. And also to try a different flavor.<br />
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These bars were a delightful finish to our "inner-city grilling" (using a broiler for brats works amazingly well). I'm sure these bars will be quite the summer favorite!<br />
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<u>Pink Lemonade Bars</u><br />
(from <a href="http://smittenkitchen.com/blog/2012/08/pink-lemonade-bars/">Smitten Kitchen</a>)<br />
Makes 1 8x8 pan - Number depends on how large you cut them!<br />
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<u>For the base:</u><br />
1/4 cup (50 grams) granulated sugar<br />
1/4 teaspoon freshly grated lemon zest<br />
1/8 teaspoon table salt<br />
1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks<br />
1 cup (125 grams) flour <br />
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<u>For the lemonade layer:</u><br />
1 cup (about 5 ounces or 140 grams) raspberries<br />
2 large eggs<br />
3/4 cup (150 grams) granulated sugar<br />
1/4 cup freshly squeezed lemon juice; this should only require 1 large or 2 small lemons<br />
1/3 cup (40 grams) all-purpose flour<br />
Confectioners’ sugar, for dusting <br />
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Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside. <br />
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Make the base: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into the prepared pan and about 1/2-inch up the sides. Don’t worry about making this perfect; mine was an uneven mess and nobody can tell. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling (though no need for it to be completely cool when you fill it). Leave oven on. <br />
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Make the pink lemonade layer: Puree the raspberries in your food processor until they’re as liquefied as they’ll get. Run the puree through a fine-mesh sieve, trying to press out all the raspberry puree that you can, leaving the seeds behind. I ended up with 1/3 cup strained puree; don’t worry if you get a smidge less, you won't need it all. <br />
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In a medium bowl, whisk together the eggs, sugar and lemon juice until smooth. Whisk in 3 tablespoons of raspberry puree*. Stir in flour. Pour into cooling crust and return pan to the oven, baking the bars until they’re set (they’ll barely jiggle) and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. (You can speed this up in the fridge.) Dust with powdered sugar just prior to serving.<br />
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*So, this is just to note that clearly the amount of red tint one gets
from the berries can vary greatly by the berries. If yours looks crazy
saturated with pink and you’ve only added two tablespoons puree, you can
always add another tablespoon lemon juice instead of the last spoonful
of raspberry. On the flipside, if your berries seem pale, you can always
add one less tablespoon of lemon juice and one more of the raspberries.
The main thing is that you keep the amount of liquid (lemon juice +
raspberry puree) at 7 tablespoons. More, and the bars might seem too
soft. Less, they might seem too eggy. <br />
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Enjoy! Anahttp://www.blogger.com/profile/08343713788494695627noreply@blogger.com1