Molasses Cookies

One of Riz’s favorite cookies are Molasses Cookies. I thought I’d be a good partner and make a batch just for him (since I usually bring the things I make into work). They’ve got a bit of crispiness on the outside, but soft and chewy when you bite into them.

Molasses Cookies

2 cups of flour
2 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cloves
1/2 Earth balance, softened
1 cup packed dark brown sugar
1 tbs canola oil
1/3 cup molasses
1 Egg replace measurement.

Before baking:

Sift together the flour, baking soda, ginger, cinnamon and cloves in a medium bowl. In another bowl, beat Earth Balance and brown sugar until light and fluffy. Beat in the oil just until blended. Scrape the sides of the bowl and add in the molasses and egg replacer – beat until blended. Then stir in the flour mixture until well combined. The mixture may look a bit crumbly, but once you mush it together in a ball it’ll come together. Wrap ball in plastic wrap and chill in refrigerator for 3 hours.

To bake:

Heat oven to 375 degrees. Grease baking sheet or line with parchment paper. Measure dough into tablespoon size pieces and roll each piece between palms to form a 1 inch ball. Roll balls in sugar to coat. Put on baking sheet 2 inches apart. Sprinkle tops with sugar. Bake until the surface is barely dry – about 9-10 minutes. Let cool on baking sheets for 5 minutes.

Enjoy!

Vegan MOFO: Chocolate Chip Banana Muffins

I had a crapload of bananas over-ripening in the kitchen. I needed to bake something immediately so I used my Banana Bread recipe but omitted the walnuts and put in a cup of chocolate chips instead. HOLY YUUUM! Scott has eaten almost all of them already – damn him lol. But it’s ok, at least I know he likes them.

 

Mondo Bananas

 

 

Last night I was pacing back and forth in my apartment trying to keep myself occupied. I was so bored, I even cleaned! Realizing it was too early for me to start dinner, I decided that I need to bake something. Anything. Looking over what was on my counter and in my fridge, I decided on Banana Nut Bread. This was a recipe I veganized a looong time ago and it’s damn tasty! I always add extra bananas to it to really make the flavor kick.

 

Banana Nut Bread

1 cup sugar

1/3 cup Earth Balance

2 tbs ground flaxseed (mix with 6 tbs water then set aside to thicken)

1-2 mashed ripe bananas

1/3 cup water

1 2/3 cup flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1/2 cup chopped nuts

 

Preheat oven to 350 degrees.

Grease bottom of loaf pan

 

Mix sugar and margarine together. Stir in flaxseed mixture until blended. Add bananas and water – beat for 30 seconds. Sitr in remaining ingredients except nuts just until moistened. Stir in nuts.

Bake for 50-60 minutes or until pick comes out clean.

Viva la Biscotti!

 

Yeah, I know biscotti is Italian not French – but I needed a title hehehe. I was so happy when Julie Hasson posted a recipe for biscotti on Everyday Dish. The biscotti I made is with cranberries and pistachios. Instead of using orange oil, I used almond extract. They are delicious!!!! I brought them with me on our trip to Naples, NY (I’ll post more about that later). They were a great little snack.

 

Cranberry Pistachio Biscotti (take-off of Julie Hasson’s Orange Chocolate Biscotti)

 

Preheat oven to 350°F
Baking sheets lined with parchment paper

3 cups all-purpose flour
2 tsp baking powder
Pinch salt
1 cup sugar
3/4 cup applesauce
1 tbsp canola oil
1 1/2 tsp. vanilla extract
2 1/2 tsp. almond extract
little more than 1/2 cup of dried cranberries
little more than 1/2 cup of raw pistachios

1. In a bowl, mix together flour, baking powder and salt.

2. In a bowl of a stand mixer, beat together sugar and applesauce until thickened. Add canola oil, vanilla and almond extract, beating until blended. Add flour mixture, beating on low speed just until blended. Stir in pistachios and dried cranberries, until mixed.

3. Divide dough in half. Turn out dough onto prepared baking sheet. With lightly floured hands, shape each half into a log, flattening the tops slightly. Bake in preheated oven for 30 minutes, or until dough is golden and almost firm to the touch. Remove the tray from oven and let cool for 15 minutes. Reduce oven temperature to 325°F.

4. Transfer logs to a cutting board. Cut each log into slices. Place slices, upright, onto parchment-lined baking sheet. Bake for 15 to 20 minutes longer, or until lightly browned and toasted. The biscotti will be slightly soft in center but will harden as they cool. Let biscotti cool on baking sheet.

 

 

 

Life is never too busy for cookies.

I’ve been running around like a crazy person these past few weeks. I’ve hardly had time to think or sit, let alone relax. BUT I have always found time to make cookies. I guess you can say that I have had time to think and relax (baking is my way of relaxing).

I had to work on Memorial Day and as usual when the people I work with have to work a holiday, we have a potluck lunch. I’m fortunate enough to work with a vegetarian and a vegan so I always know there will be something for me to eat besides the things I bring myself. I’ve become known for my cookie baking skills, so it was demanded of me to bring cookies as my contribution for the potluck. I made Oatmeal Cranberry Raisin cookies, Peanut Butter cookies and chocolate chip cookies. They were all eaten in a matter of minutes. YAY! I love spreading the vegan love.

 

 

A slow house makeover and some quick baking…

My family and I purchased a victorian house in Williamsport, Pennsylvania last summer. It’s in major disrepair, but we’re trying to restore it to it’s original beauty. It was built in 1860 (my mom and I went to the Hall of Records and backtracked the deed to that year) and is beautiful. It’s simpler in it’s design than other typical victorian houses in the area, but the interior is wonderful. Once we’re done fixing it up it will be a pure gem. Right now it’s a diamond in the rough – but it’s our diamond.

 

The house after we bought it (this is the nice picture – we mowed and removed some extremely dead bushes)

 

 

This is the house in October after window replacements, and a new coat of paint on the porch, etc.

 

 

So in my mad dash to get ready for the weekend, I felt the need to make cookies to satisfy everyone’s sweet tooth while working. I recently purchased “The Joy of Vegan Baking” and decided to try the Chocolate Chip Cookie recipe. Can we say YUM? It was very difficult not to eat the entire box of them on the car ride up here.

 

 

 

SB and I were lucky enough to get home at a decent time last night – it allowed us to relax and not worry about getting things ready for the next morning. I was in a cooking mood, so I decided to make the Cheddar “Sheese” Scones from Hannah of Bittersweet. Normally I’m not one for savory scones, but after letting them sit for a couple of minutes then slicing one open and putting on a pat of Earth Balance was the perfect evening snack. They weren’t heavy at all. It’s a simple recipe as well I can see adding some herbs, to change it around for whatever I might crave.

 

 

 

Sweet Muffins

 

My grandmother used to bake these. The ingredients are really simple, but the flavor is great. Not too sweet – a perfect morning muffin or mid afternoon snack. I added some frozen berries and cherries to them (defrosted in a pan with a bit of agave).

 

Sweet Muffins

 

1 tbs ground flaxseed mixed with 3 tablespoons water (let sit for a couple of minutes to thicken)

1/2 cup milk

1/4 cup canola oil

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

 

Preheat oven to 400 degrees. Grease bottom of 12 muffin cups.

Sift together flour and baking soda in seperate bowl.

Mix together flax mixture, milk, oil and vanilla extract. Beat together with sifted flour, baking soda, sugar and salt. Batter will be a bit lumpy.

 

Fill each muffin cup 2/3 full. If adding berries use a bit less batter in each tin - add a tbs of berry mixture and top off each with remaining batter.

 

Bake 20-25 minutes or until golden. Let muffins sit in tin until slightly cooled.