Tuesday, December 27, 2016

Baked Shells with Vegan Roasted Eggplant Ricotta


I think it's no surprise that we love pasta here on Kitchen Grrrls. In all of its shapes and sizes!!

Pasta shells are no exception.


While this dish looks like a lot of work, it really isn't that bad. You'll be surprised.

Baked Shells with Roasted Eggplant Ricotta
adapted from Vegan Yumminess

Ingredients
1 large eggplant, cut in half lengthwise
3 tbsp extra virgin olive oil
21 oz extra firm tofu
1/4 cup cashews
1/4 cup water
1 clove garlic, minced
1 small onion, chopped
1 1/2 tsp salt
pepper, to taste
1 1/2 tbsp nutritional yeast
1 tsp dried basil
20 jumbo pasta shells
your fave pasta sauce

Directions
Generously sprinkle eggplant with salt. Leave cut side up for 30 minutes. Preheat oven to 400 degrees F near 22 minutes.

Squeeze eggplant over the sink to remove the water that has been pulled from it.

Line a baking sheet with parchment paper. Coat eggplant with olive oil. Place eggplant on baking sheet, cut side down.

Bake eggplant for 40-45 minutes or until mushy.

While eggplant is baking, cook pasta shells. Fry garlic and onion in a small pan until translucent, roughly 5 minutes.

Crumble tofu into a blender with your hands. Add cahsews and water. Blend on high until smooth.

Pour blender contents into bowl. Add garlic, onion, salt, nutritional yeast, pepper, and basil, mix well.

When the eggplant is done, scoop the contents of the skin into the bowl with the tofu mixture. Stir it up well.

Lay down some sauce in the bottom of a 9 x 13" glass baking dish. 

Stuff the mixture into the shells and line the baking dish with the shells. Pour sauce over top.

Bake uncovered at 400 degrees F for 8-10 mins. 

Thursday, December 22, 2016

Vegan Black and White Cookies


If you can't get to New York City for Christmas, these cookies are the next best thing! Bring a little NYC magic into your kitchen/home. I don't know the story behind this classic New York snack, but it's definitely a staple. They taste like a thin vanilla cake.


It's a dream of mine to visit NYC during the holidays. It just looks so festive! Plus, there are so many vegan eats to be had.


For some reason these cookies didn't spread out as much as they should've, so they look a little different than the traditional cookie. It might be our oven. Our cookies seldom turn out how they're pictured on other blogs and in cookbooks.


Vegan Black and White Cookies
adapted from Vegan Cookies Invade your Cookie Jar

Ingredients
for the cookies:
1 cup unsweetened original almond milk
2 tsp fresh lemon juice
1/2 cup vegetable oil
1 1/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 lemon zest
1/4 tsp orange blossom water (the OG recipe calls for orange extract, which will be more flavourful)
2 1/2 cups AP flour
1/4 cup cornstarch
1 1/4 tsp baking soda
3/4 tsp salt

for the icings:
3 1/2 cups powdered sugar
1/4 cup boiling water + some tablespoons
1 to 2 tsp vanilla extract
2/3 cup semisweet chocolate chips

Directions
Prehat oven to 350 degrees F and line two baking sheets with parchment paper.

In a medium bowl combine milk and lemon juice, let stand for 1 minute. Add oil, sugar, vanilla, lemon zest and orange extract.

Sift flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Form a well in the centre and pour in the liquid. Stir until a thick batter forms and the lumps are dissolved.

With a 1/4 cup measure, for smaller cookies, or a 1/3 cup measure, for larger cookies, scoop the dough onto the baking sheets. Leave a space of 3 inches between the soon-to-be cookies.

Bake for 18 to 20 minutes or until a tooth pick inserted in the centre comes out clean.

Remove the cookies and allow to cool on the baking sheet for two minutes before placing on a cooling rack. Place the cookies on the domed side or upside down.

Now, you're supposed to use a metal bowl for the icing but I'm not sure why. If you don't have a metal bowl I think you could risk mixing the icing in a regular bowl *insert shrugging emoji*

Dump the icing sugar into a large metal bowl (or not) and pour the boiling water in. Mixx with a whisk until smooth. Add vanilla extract. Add some more water if it's too thick but you don't want this icing to be too runny.

Dust crumbs from the flat side of the cookies and ice with the vanilla icing. All over the flat side. Place some sprinkles on half the cookie. if you'd like. Do this right after you ice each cookie, so the icing doesn't harden. Once that's done, return them to the cooling rack.

Now let's make that choclate icing! Add to the remaining vanilla the chocolate that has been melted. I put it in a microwave-safe bowl and melted it at 30 sec bursts for a total of 1.5 mins, mixing about between each round in the microwave. The time will depend on the strength of your microwave. You can also melt the chocolate in a double-broiler.

Once you add the melted chocolate to the remaining vanilla icing it might be a bit thick, so add hot water a tablespoon at a time until the desired consistency is reached.

Spread the chocolate icing onto one half of each cookie and return to the cooling rack to harden.

Wednesday, December 21, 2016

Vegan Thai Coconut Curry Soup



I looovee soups like this, so many goodies and vermicelli noodles...don't get me started. Soup is exactly what you need when the temperature is below zero and the hearty ingredients will help to keep you healthy.


Vegan Thai Coconut Curry Soup

Ingredients
1 package firm tofu, pressed for 1-2 hours then chopped into bite-size pieces
2 tbsp oil
salt and pepper, to taste
1 tbsp minced ginger
1 onion, chopped
1 small head of broccoli, chopped
2 carrots, shredded
1/2 cup mushrooms. sliced
2 tbsp red curry paste
1 can coconut milk
2 tbsp soy sauce
3 tbsp sugar 
cooked vermicelli noodles (however much you'd like)
cilantro and lime to garnish

Directions
Add tofu to a bowl. Toss in 1 tsp of oil. Sprinkle with salt and pepper.

Heat a non-stick skillet on medium, add tofu and cook until golden and crispy on all sides.

Heat remaining oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. 

Add ginger and cook until fragrant, around 2 minutes.

Toss in the broccoli, mushrooms, and carrots. Cook until tender, 7-8 minutes.

 Add curry paste and cook for 2 minutes.

Pour in the coconut milk, soy sauce, and sugar. Stir well so everything is evenly dispersed.

Throw in the vermicelli noodles, stir again.

Garnish each bowl with some cilantro and a lime wedge.

Monday, December 19, 2016

Broccoli and Cauliflower Vegan Mac and Cheese


With this super chilly, very snowy weather we've been having lately, we were in need of a little comfort food. To us, that means mac and cheeze. Adding brocoli and cauliflower makes us feel better about eating mac and cheeze. Just kidding. It just tastes really good in there. 

I never feel bad about eating mac and cheeze. Can't take those carbs away from me, nuh uh. 


This is one satisfying meal in my opinion. Warm, creamy, and flavouful. When possible, I much prefer to use cheeze sauces that are made out of veggies and such compared to mixing a bag of store-bought dairy-free cheeze with milk.


Don't you just want to dig right in?

Broccoli and Cauliflower Vegan Mac and Cheese

Ingredients
2 medium potatoes, diced in 3/4" pieces
2 carrots, chopped ino 3/4" pieces
1/2 cup water
2 tbsp olive oil
1/2 cup nutritional yeast
1 tsp salt
1 tbsp lemon juice
1/2 tsp Better Bouillon Vegetable concentrate - don't dissolve in water; it's there to lend flavour 
1/4 tsp garlic powder

1 small head of cauliflower, cut into florets
1 small head of broccoli, cut into florets

Directions
Boil the carrots and potatoes in a large pot of water until easily pierced with a fork. Once they are ready, reserve 1/2 cup of the water and drain the rest.

While that is happening get your pasta boiling, too. Cook according to the package instructions and halfway through add the cauliflower and broccoli to save pots :)

Add all of the ingredients except the cauliflower, broccoli and (of course) the pasta to a blender and blend until smooth. 

Mmmmm  pour the sauceover the cauliflower, broccoli, and pasta, and enjoy!!

Saturday, December 3, 2016

New Product Alert: Silk Nutchello Nut-Based Beverage


We were close to the border celebrating Caitlin's birthday last weekend and we couldn't resist crossing over to do a little vegan grocery shopping (the USA has so much more selection). We saw this drink in Wegman's and we couldn't help but plop it in the cart. I just love seeing new vegan products. We were quite excited in the aisle haha.

At first, I was very concerned this drink would be too sweet but it isn't at all. It has a subtle caramel flavour and a nice hint of cashew. It's super smooth in texture, which I appreciate. It was a great find and look forward to trying it in a smoothie or some sort of iced concoction soon. 

Sunday, November 27, 2016

Vegan Pumpkin Scones with Maple Icing


I absolutely adore scones. I think it's their subtlety. They are rarely overpowering in flavour or sweetness but they're always satisfying. I will forever associate pumpkin scones with the ones from Starbucks. The icing could be a little much with those sometimes, but this recipe has got it right. It's almost a light glaze and it provides the perfect bit of sweetness. Make these scones and you absolutely won't regret it.

Yes, that is a skull you see on that plate. 

Vegan Pumpkin Scones with Maple Icing

Adapted from Killer Bunnies

Ingredients
Scones
1 cup all-purpose flour
½ cup whole wheat pastry flour
¼ cup almond flour/meal
¼ cup spelt flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 cup brown sugar
4 Tbsp cold shortening
4 Tbsp cold margarine
3/4 cup canned pumpkin
1/4 cup pure maple syrup

Maple Spice Icing 
1 cup powdered sugar
2 Tbsp pure maple syrup
1/2 tsp vanilla extract
1 Tbsp almond milk
1/4 tsp pumpkin pie spice

Directions
Preheat the oven to 350. Line a baking sheet with parchment paper.
Mix the dry ingredients together (including the brown sugar) in a large mixing bowl.
Add in the cold shortening and margarine until the mixture gets crumbly (I used my hands to do this).
Add in pumpkin and other wet ingredients. Combine gently.
Separate the dough into 2 disks, and cut each into 6-8 wedges. Separate and place on the baking sheet.
Bake until the scones are firm and slightly golden, 22-25 minutes. Cool scones on a wire rack.
Make the icing by combining all ingredients in a bowl and mixing well.

Drizzle icing over the cooled scones.

Wednesday, November 23, 2016

Vegan Black Bean Brownies with Peanut Butter Swirl


Beans in brownies? Yeah, I know. Sounds like a recipe for disaster, but it is most absolutely not! To tell the truth I kinda like black bean brownies just as much as regular ol' brownies. I like a fudgy, somewhat dense brownie and black bean brownies are just that.

These black bean brownies are extra special because they have peanut butter in them and I'm a sucker for some peanut butter and chocolate.  


If you're skeptical of black bean brownies, I suggest you give this variety a try because the peanut butter masks the beaniness that much more. But, honestly, you can't really taste beans at all. Just make sure to get the batter nice and smooth, so there aren't any bean skins freaking you out :)

I posted a video of these brownies on instagram about a month ago (if you aren't following us already, check us out @kitchen.grrrls!) and have finally posted this recipe because: school work.

I could definitely go for a bite of these brownies right now! I hope you try them, you won't regret it!


Black Bean Brownies with Peanut Butter Swirl
adapted from Connoisseurus Veg

Ingredients
15 oz can of black beans,* drained and rinsed thoroughly
1/2 cup cocoa powder
1/3 sugar
1/4 cup vegetable oil
1/4 cup unsweetened original almond milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
2-4 tbsp peanut butter, depending how peanut buttery you want it
1/4 to 1/3 cup chocolate chips

Directions
Preheat oven to 350 degrees F. Grease an 8x8 inch square baking dish.

Place everything except the peanut butter and the chocolate chips in a blender/food processor. Blend until completely smooth, stop to scrape down the sides every once in a while.

Pour the batter into the baking dish and mix in the chocolate chips.

Smooth out the top. Plop some peanut butter here and there and swirl it about with a toothpick or knife.

Bake until a toothpick inserted in the centre comes out clean, check after 22-24 minutes. If it doesn't come out clean after 24 minutes, bake at intervals of 2 mins, checking the centre after each time.

Remove from the oven and place on a cooling rack.

Let the brownies cool completely before cutting.

*I only had a 19 oz can, so I tossed the whole thing in. I added an extra tablespoon of cocoa powder in the hopes of balancing things out. It took a bit longer to cook fully. To get the best results use a 15 oz can and if you don't have one like me, take some beans out.

Saturday, November 5, 2016

Vegan Peanut Butter Cheezecake with Chocolate Brownie Crust


Mmmm cheezecake! This one is pretty divine. I mean... a brownie crust? What chocolate lover wouldn't jump at the chance to bake/eat this?

Everyone may need a little pick-me-up as the days get cooler and shorter (and now that Halloween is over), this will do the trick. 
No doubt about it!


The filling is perfectly peanut buttery and smooth. We added a little coconut whip on top and definitely didn't regret it. We used this variety of coconut whipped cream. It was new last year when we made this cheezecake (yes, that's how long this post has been in drafts), but it's old news now.

Vegan Peanut Butter Cheezecake with 
Brownie Crust

Ingredients
Brownie Crust
3 oz semi-sweet chocolate 
4 tbsp margarine
1/2 cup sugar
1/4 cup unsweetened original almond milk
1/2 tsp vanilla extract
2/3 cup AP flour
3 tbsp cocoa powder
1/2 tsp baking soda
pinch o' salt

Filling
1/2 cup creamy natural peanut butter
1/3 ripe mashed banana
1 (12-14 oz) silken tofu package, drained
2/3 cup sugar
2 tbsp brown sugar
1 tbsp coconut oil
4 tsp cornstarch 
2 tsp lemon juice
2 tsp vanilla extract
1/4 tsp salt

Directions
Preheat oven to 350 degrees F. Generously grease a 9-inch springform pan.

Place chocolate in a large microwave safe bowl and melt in the microwave at 30 second intervals, stirring after each round. Add margarine and stir until silky smooth.

Stir in sugar, almond milk, and vanilla, then sift in the dry ingredients. Mix until smooth.

Spread into the bottom of the prepared pan.

Bake for 8 minutes or until the crust is puffed and crinkled. Move the pan to a cooling rack.

Puree all the filling ingredients in a blender until smooth. Pour the filling on top of the crust. Remove any air bubbles by lightly banging the pan upon the countertop.

Bake for 35 to 40 minutes until the top is lightly puffed and edges are golden.

Remove from the oven and let cool on cooling rack for 30 minutes. Move to fridge to completely cool.

Keep in the fridge for 4 hours or overnight, which is best. After that, you're free to top with whipped cream and slice 'er up!

Dig in!

Friday, October 21, 2016

Vegan Pumpkin Pie Smoothie



Sometimes I get into a smoothie rut. Okay, maybe most of the time. So, it's really nice to switch it up every once in a while. What better way to switch things up than by taking inspiration from the seasons?

When everything and everyone is screaming Autumn, embrace it with a pumpkin smoothie.

This smoothie was super good and flavourful. The banana mellows out the pumpkin flavour a tad so if you're a bit wary of full pumpkin potency you may be alright, but have a pumpkin fan on speed dial just in case ;)



Vegan Pumpkin Pie Smoothie
adapted from Hot for Food

Ingredients
1 cup unsweetened original almond milk
2 tbsp raw oats
1 frozen banana
1/2 cup pumpkin puree
2 large pitted dates or 4 small ones
1 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice
1 cup ice cubes

Directions
Place everything in your blender and blen, baby, blend! until smooth :)

Top with granola or cookies crumbs.






Thursday, October 20, 2016

Vegan Frosted Pumpkin Sugar Cookies


Continuing with the pumpkin theme, here's some yummy (and cute!) pumpkin cookies.


You could always go without the frosting on these cookies, but I would be lying if I told you I didn't prefer them with frosting. When you're having dessert why not go all in and really make it worth the calories, right?

Also, topping the cookies with frosting enables you to add cute festive sprinkles! I can't resist the opportunity to seasonally customize my desserts.


Frosted Pumpkin Sugar Cookies
adapted from Minimalist Baker

Ingredients

Cookies
1/2 cup vegan butter, softened
1/2 white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/4 cup pumpkin puree
1 1/2 cups + 1 tbsp AP flour
1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1 tbsp unsweetened original almond milk

Frosting
1/2 cup vegan butter, softened
1 tsp pumpkin butter
1/2 tsp vanilla extract
2 1/2 -3 cups powdered sugar
1/4 tsp each cinnamon and pumpkin pie spice
drop of unsweetened original almond milk

Directions
Cookies
Add butter to large bowl and beat for 1 minute. 

Add sugars and vanilla, cream for another minute.

Add pumpkin and mix again. Sift in dry ingredients and stir to combine. Do not overmix. 

Pour in almond milk, mix to combine once more. 

Freeze dough for 15 mins or refrigerate for 30 mins. 

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper or silicone mat.

Scoop out dough with a tablespoon. Roll into balls and place two inches apart. They will spread.

Press down cookies either with your hand or the bottom of a glass.

Bake for 10-12 mins or until golden.

Once baked, take them out of the oven and let the cookies rest for a minute or so before transferring to a cooling rack.

Frosting
Place butter into bowl, Beat until fluffy. Then add vanilla, spices, pumpkin butter and mix some more. 

Add powdered sugar in 1/2 cup instalments, mixing in between. Add a dash of milk if it gets too thick. You want the frosting pretty thick though. 

Once the cookies have completely cooled, go to town frosting those babies up! 

Don't forget some festive sprinkles for added flair!

Wednesday, October 19, 2016

Vegan Pumpkin Pie Tarts with Hazelnut Crust


It's the most wonderful time of year! The time of year when pumpkins abound and the world has a golden glow. 

You really can't deny the beauty of Fall.


We've had some pretty unusually warm days so far this year, but the mornings are crisp.

Despite the sunny days and undeniable beauty of Fall, this has been an exceptionally hard one for us. Our grandmother (or Nannie as we called her), passed away in August. It's still so hard to believe she isn't here. She's been a constant in our lives, living with us for majority of our lives. We called her our second mom. All of the firsts are hard and this change in seasons has been no exception. So, while I love Fall and all of the pumpkin-y goodness it has to offer, I can't help but feel that bittersweet edge.  

It may not be the healthiest thing to do, but when I'm sad...dessert. Who's with me?

These tarts are delicious and the perfect use for pumpkin.


Vegan Pumpkin Pie Tarts
adapted from Peaceful Dumpling

Ingredients
Crust
1 cup hazelnuts
1/2 cup whole wheat flour
3 tbsp brown sugar
2 1/2 tbsp coconut oil, melted
1/4 tsp salt
2 tbsp cold water

Filling
1 15 oz can pumpkin puree
3 1/2 tbsp brown sugar
1/3 cup silken tofu
1/2 tsp vanilla extract
1/8 tsp ground ginger
1/8 tsp nutmeg
2 tsp cinnamon

Directions
Preheat oven to 350 degrees F. Thoroughly grease muffin pan.

In a food processor blend all crust ingredients except the water. Add water and pulse to form dough. 

Press dough into the bottom of the muffin pan. About 2 tbsp per section. Make sure to bring the dough up to create a lip around the edge.

Bake for 15 mins.

While the crusts are baking, blend together all the filling ingredients.

When the crusts are finished, take them out of the oven and add the filling. 

Place back in the oven and bake for 20-24 mins, until edges are browned.

Once done, remove from oven and let cool.

Top with pumpkin seeds if you so desire.

Sunday, September 4, 2016

Easy Veggies, Rice, and Gardien Beefless Tips Stir Fry


Gardein is pretty much a plant-based meat substitute powerhouse (what a mouthful)! These beefless tips kinda freak me out a bit because of how much the texture resembles meat. So, if you're longing for a beef-like substance between your teeth, this might just be the meal for you.

This is a very satisfying meal that's pretty nice to look at too!


Easy Gardein Beefless Tips Stir FryAdapted from back of Gardien package

Ingredients:
1 package Gardein Beefless Tips, cut in half
2 cups cooked rice (we used wild variety)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ginger, finely grated
1garlic clove, finely minced
2 tbsp brown sugar
1 1/2 tbsp vegetable oil
1 onion, thinly sliced
2-3 green onions, thinly sliced
2 peppers, sliced lengthwise 

Directions:
Remove Gardein Beefless Tips from package, thaw for 5 minutes, and cut in half. 

In large bowl combine soy sauce, sesame oil, ginger, garlic clove, and brown sugar. Mix well and set aside. 

In a non-stick pan over medium heat, sauté halved Gardein Beefless Tips in vegetable oil for 4-5 minutes caramelizing well on all sides. Remove from pan and set aside. 

Add onions and peppers to the pan and cook until onions are caramelized and peppers are soft, approximately 2-3 minutes. Add soy sauce mixture, cooked beefless tips and cook until sauce has thickened and everything is hot.

Serve stir fry over cooked rice and enjoy!


Thursday, June 2, 2016

Vegan Mexican Hot Chocolate Snickerdoodles


Sweet and spicy and chocolaty! These cookies taste exactly like a Mexican hot chocolate. Perfect for summer! Haha, well, maybe not. But, whatever floats your boat! They're definitely chocolaty, which is always a delight to me!


Depending on your tolerance for heat, these can be quite spicy. I made these for some co-workers once and quickly realized these may not be the best cookies to bake for people you don't know thaat well. Also, the heat seems to intensify with time. I'm really not trying to deter you from making these, honest! Just forewarning. 

Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
Ingredients
Topping
1/3 cup sugar
1 teaspoon ground cinnamon

Cookies
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon chocolate or vanilla extract
1 2/3 cups AP flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon baking soda

Directions
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
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.


Perfect with a cold glass of almond milk and this playing on your computer!

Sunday, April 10, 2016

Chickpea and Veggie Pasta


This is pretty much my go-to meal when I need food fast! There's protein from the chickpeas, veggies, and carbs. Plus, it's pretty satisfying. 

Pasta dishes are so simple and offer the perfect opportunity to clear out the fridge. 



For some reason pasta without tomato sauce reminds me of Summer. Oh, how I long for Summer!! Who's with me? Our Winter wasn't thaaat bad but we're getting a second wind of Winter weather right now and I am not pleased. Oh well. This pasta will make it all better :)

Pasta and Veggies
Ingredients
1/2 + 1 tbsp olive oil
1 onion, thinly sliced
4 cloves of garlic, minced
2 peppers, thinly sliced
1/2 tsp salt
1/2 tsp freshly cracked pepper
1 1/2 cups cooked chickpeas 
1/4 cup fresh basil, chopped
cooked pasta

Directions
Heat olive oil in medium-sized frying pan on medium-high heat. Add onion and saute for 2-4 minutes or until translucent. Add garlic and cook until fragrant. Place peppers in pan and cook for 8-10 minutes, stirring every once in a while. Toss in the chickpeas, mix about to distribute and heat through, roughly 2-3 minutes. 

Remove from heat, add to pot of cooked and drained pasta. Mix in the basil with 1 tbsp olive oil and stir to evenly distribute. 

Friday, April 8, 2016

Lime Lime Cookies


Well, it's been a long dang time since we last posted. Caitlin started a new job in the big city and Riley has been super busy caring for our mom and grandparents who are going through a lot of health issues. Sometimes life sucks the big one but we are learning to enjoy every moment. To look for the beauty in each moment of each day. To take limes and make Lime Lime cookies. 

Sweet yet tart, these cookies will satisfy any cookie craving unless you're craving a chocolate chip cookie then these are not the cookies for you. They're shortbread-like but, like, soooo good. They will also trick your brain into thinking it's Summer even though it's Spring but still feels like Winter. 

Lime Lime Cookies

Adapted from "Isa Does It" by Isa Chandra Moskawitz

For the cookies:
1/2 cup unrefined coconut oil, melted
3/4 cup granulated sugar
3 tablespoons almond milk
2 tablespoons finely grated lime zest
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon organic cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

For the glaze:
2 cups confectioners' sugar
3 tablespoons fresh lime juice (it took about 2-3 limes)
1/2 teaspoon vanilla extract
1 tablespoon refined coconut oil, melted

1.  Preheat the oven to 350 degrees and prepare baking sheet with a silpat or something along those lines.

2.  In a large bowl, use a fork to beat together the coconut oil and sugar.  Add the almond milk, lime zest, and vanilla, and beat another minute or so until it resembles applesauce.

3.  Add about half the flour, as well as the cornstarch, baking powder, and salt.  Mix well.  Add the remaining flour and mix until a soft dough forms.

4.  Scoop the dough onto the baking sheets in rounded spoonfuls.  Flatten the tops gently with your fingers. 

5.  Bake for 10 to 12 minutes, until the bottoms are golden brown. You really need to check the bottoms of the cookie for a golden brown colour even though the tops will be pale.

6. Let cool on the sheets for a few minutes or so, then transfer to cookie racks to let cool completely.

7.  For the glaze, place the confectioner's sugar in a bowl.  Add the lime juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms. 

8.  While the cookies are on the racks, spoon the glaze over each one, letting it drip down the sides. You can also sprinkle with lime zest. Let the glaze set for 10 to 20 minutes.
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