Monday, February 25, 2013

Vegan Chewy Chocolate Chip Cookies



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!


Vegan Chewy Chocolate Chip CookiesRecipe by Post Punk Kitchen 

Ingredients
3/4 cup canola oil
2 cups granulated vegan sugar
2 teaspoons vanilla
1/2 cup soymilk
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips


1 tablespoon + 1 teaspoon whole flax seeds
2 cups all purpose flour
Directions
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.

 

Monday, February 18, 2013

Thumbprint Cookies


These are cookies would be a nice afternoon snack.

They aren't too sweet but seem hardy, like something you'd eat to get you through that two o'clock sleepy time. Not that I know anything about that... ;)




Have some jam on hand so you can always add a little extra.






Peanut Butter Thumbprint Cookies


Ingredients
1 cup whole-wheat flour
1 tsp baking soda
2 tbsp peanut butter
2 tbsp Maple Syrup
½ cup non dairy milk (I used almond milk)
2 tsp vanilla
2 tbsp sesame seeds
2 tbsp shredded unsweetened coconut (I omitted this)
1.5 tbsp of your favourite vegan Jam (I used raspberry)

Method
1. Preheat the oven to 200 degrees celcius/ 392 degrees fahrenheit
2. Mix the peanut butter, maple syrup and vanilla together to form a smooth paste
3. Add the flour, baking soda, sesame seeds and stir together
4. The dough will be really stiff, so add a little of the milk until it comes together into a pliable dough
5. In a baking tray lines with baking parchment, form the dough into 8 balls and press down in the centre with your thumb to make an indentation
6. Bake in the oven for between 7 and 12 minutes (keep checking, the cookies should be lovely and golden
7. Remove from the oven and let cool
8. Using a teaspoon pop a little blob of jam in the indentations to fill them
Enjoy!

Friday, February 15, 2013

Oat and Almond Pancakes


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.




These pancakes are delicious with jam or syrup!



Monday, February 11, 2013

Banana Split Sundae Cupcakes


Oooo these cupcakes were good!!!! And so cute to look at!!

These would be a tasty treat for your Valentine...or your belly. Maybe your belly is your Valentine, no judgement.


The cupcake is sweet, the frosting is sweet (but not too sweet), they're just scrumptious!

If you would like access to an array of vegan cupcake recipes Vegan Cupcakes Take Over the World is something to look for. 

Simple Banana Split Cupcakes
Recipe from Vegan Cupcakes Take Over the World 

Makes 12 Cupcakes
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 Buttecream
Sprinkles

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.


Sunday, February 10, 2013

Graham Cracker Chocolate Chip Cookies


This is a cookie inside a cookie situation but not the typical kind. Well, I guess if you can all graham crackers cookies...I think I will.

There's actually ground up graham cracker inside these babies.


I think the graham cracker flour we'll call it gives these cookies their chew as well as a subtle honey flavour.

This is probably one of our top cookie recipes if not just for the chewiness.


Love is in the air and we love these cookies!

Graham Cracker Chocolate Chip Cookies
Adapted from Quiche-A-Week 

Ingredients 
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

Directions 
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.
Enjoy!
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Saturday, February 9, 2013

Bunner's Treats


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.

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