I'm kind of over winter now. Not that I was ever into it but... enough is enough! I miss the green grass, not being snow-blinded, birds chirping, and fun times outside without having to wear 65384 layers. To console myself as I wait for warmer temperatures and the beauty of spring I bake. We definitely bake a LOT more in the winter months especially around January and February. That's when morale is low (aka the massive pile school work makes you want to crawl into the fetal position for a little bit) and sugar is the only fix. These cookies have lots of sugar. That's a good thing. They are bordering on brookie (brownie-cookie) because of their awesome chewiness. So good! And easy (mega bonus!). P.S. We love PPK. Thanks for this recipe!
Preheat oven to 350 F. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
I have been a little wary of pancakes lately. Oftentimes, our pancakes turn out to be rather dense which in turn is a bit heavy on your stomach, especially when eating them for breakfast.
But pancakes are an important aspect of life so we had to find a satisfying recipe. And that we did!
However, these pancakes were quite fluffy while being rather satisfying at the same time.
We made our own almond flour resulting in a few crunchy bits in the pancakes, which can be a little unexpected in a fluffy pancake, but as long as you're reassured by your sister (or whoever) that the crunchy bits are supposed to be there you'll feel a lot better about them.
Almond and Oat Pancakes, Vegan
Ingredients 1 cup of whole wheat flour 1/4 cup of oats 2 tablespoons of sugar 3 teaspoons of baking powder 1/2 teaspoon of salt 1/2 teaspoon of cinnamon 3 tablespoons of almond flour 1/2 teaspoon of vanilla extract 1 1/4 cup of almond milk 1 tablespoon of applesauce Directions Mix dry ingredients together then add in wet ingredients. Allow pancake mixture to rest for a minute or two. Add non-stick spray to the pan and drop batter onto pan. Cook until lightly golden on both sides.
1 Batch Golden Vanilla Cupcakes, cooled (air conditioners cool more than people)
1/2 Cup Chococlate Chips, melted (or pre-made chocolate sauce)
2 Tbs Soymilk
Banana Buttercream Frosting
1/2 Cup Earth Balance, softened
1/2 Cup Non-Hydrogenated Vegetable Shortening, softened
1 Ripe Banana
3/4 Box Powdered Sugar
Bake and cool cupcakes. Place chocolate chips and soymilk in a double boiler and melt slowly, whisking until smooth. Set aside. Whip frosting ingredients together until smooth and airy; use a stand mixer if available.
Frost cupcakes. Drizzle with chocolate sauce and sprinkle with goodies, if using. Use extra banana slices or dried banana chips for an extra garnish.
Caitlin got this book for Christmas. This is the first recipe we've tried but if these are an indication of what is to come....I better start investing in larger pants.
9 graham cracker sheets, divided 1/2 cup chickpea flour 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 3/4 cup sugar 2 tbs brown sugar 1/2 cup peanut butter (natural is best because of all the sugar in the recipe) 1/3 cup unsweetened applesauce 1 tbs ground flax seed mixed with 3 tbs water 1/2 tsp vanilla extract
Slightly less than a cup of chocolate chips
Take 7 graham cracker sheets and grind them to a powder-like consistency in a food processor. Sift your flour, graham cracker powder, baking powder and soda, and salt together in a medium bowl.
In an electric mixer, “cream” your peanut butter and brown and white sugars. Add the flaxseed/water concoction and mix. Scrape down the sides and add the applesauce. Mix. In goes the vanilla.
Break up the remaining 2 graham cracker sheets into small pieces. Mix the pieces of graham cracker and the chocolate into the cookie dough by hand. Set in the freezer while you heat your oven up to 350 degrees.
Line a cookie sheet with parchment paper or Silpat. Scoop dough onto cookie sheet. Press down to flatten them a bit. Bake for 12-14 minutes or until the edges are lightly browned. Cool a bit on the sheet. Cool completely on a cookie rack.
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Just the other night, our wonderful mom bought these Kitchen Grrrls some treats from the vegan and gluten-free bakeshop Bunner's located in the Junction in Toronto.
We had been longing to try Bunner's for a while now and it was just so thoughtful of our momma - she's the best.
The bestowing of these treats also coincided with the Season 4 premiere of Community. Sooooo happy it's back!! It's been too long and it felt really good to watch it!! As I've said before, if you haven't seen it, I suggest you do :D
Seasons 1 and 2 make me so happy.
Look at how cute that cupcake looks!
I must be honest though...I found the frosting to be a little too sweet for me and the cupcake itself to be a little dry and flavourless. Yikes! But it is the truth, it's all about integrity folks - who are you without it? HA.
The tart had a subtle coconut flavour but lacked any sweetness. The crust had a nice texture but no sweetness once again. Normally I would be fine without sweetness in a dessert crust, as long as the filling makes up for it :)
Unfortunately, Bunner's did not satisfy as much as we would have hoped and at the price point it's a little too rich for our blood.