Yes, it is amazing and well worth trying. They were good the night I made them, but were amazing the next day. After they cool, put them in a container and let sit over night. WOW! Yes Marquie, you can make these without the chocolate or split the batter and put chocolate in yours. Yummy both ways.
I found this in my Vegan Cookies book by Isa Chandra Moskowitz.
2/3 cup agave nectar
2/3 cup canola oil
2 Tb milk (I used rice milk)
1 Tb ground flax seeds
1 1/2 tsp vanilla
1 Tb grated orange zest (about 1 orange)
1 1/2 cups flour
1 cup whole wheat pastry flour (can use regular)
3/4 tsp baking soda
generous 1/4 tsp salt
1 cup chocolate chips (I used bittersweet)
Preheat oven to 325. In a large bowl (I used my mixer), whisk together agave nectar, oil, milk, flax, vanilla, and orange zest until smooth, about 2 minutes. Sift in the flours, baking soda and salt. Mix to form a soft dough. (It is pretty soft.) Fold in chocolate chips. (I just threw them in the mixer) Drop generous Tbs of dough 2 inches apart on baking sheets. Bake for 12-14 minutes, until the edges are golden. (I preferred 12) Let cool for 5 minutes, then transfer to racks to cool completely. Store in a tight covered container. Enjoy!
09 July 2012
06 July 2012
Cream of Rice
I happened upon this super yummy breakfast completely by accident while making rice milk. It is really good and super easy. This recipe makes plenty and then a bit for my family, so adjust to your liking.
Cream of Rice
7 1/2 cups water
1 cup rice flour ( I ground this in my wheat grinder)
2 Tb vanilla or other flavor of choice
1/2 to 3/4 cup sugar (how sweet do you like it?)
Blended fruit (optional)
Boil 6 cups of water. Mix 1.5 cups water, rice, vanilla, and sugar. Add to boiling water. (Turn heat down before adding rice, it likes to pop all over and burn you). Stir until thickened to desired consistency. Remove from heat and add fruit. Enjoy.
Cream of Rice
7 1/2 cups water
1 cup rice flour ( I ground this in my wheat grinder)
2 Tb vanilla or other flavor of choice
1/2 to 3/4 cup sugar (how sweet do you like it?)
Blended fruit (optional)
Boil 6 cups of water. Mix 1.5 cups water, rice, vanilla, and sugar. Add to boiling water. (Turn heat down before adding rice, it likes to pop all over and burn you). Stir until thickened to desired consistency. Remove from heat and add fruit. Enjoy.
06 June 2012
On a hunt
Tomorrow marks the last day of school and summer officially begins. I am on the hunt for new snack ideas to curb the summer day hunger attacks. I figure this is the best place to start. So post all those yummy, fun, simple or crazy snack ideas you've been hiding from me.
05 June 2012
Strawberry Spinach Palooza! (salad)
Somebodies just made their first legit recipe in their new home! Yeah!
Spinach Salad, from the Worldwide Ward Cookbook:
8 oz Spinach
1/2 c nuts
3 T sugar
1 lb strawrberries (yum)
Caramel the nuts by cooking them in the sugar, then mix all the other stuffs in a bowl. And add some awesome poppy seed dressing on top:
Poppy Seed dressing:
1 1/2 c sugar
2/3 c white vinegar
2 c olive oil
2 t dry mustard
2 t salt
3 T poppy seeds
So...we had our first little crisis when we realized that we had no vinegar,c but never fear! We borrowed some from our neighbors, the Walton grandparents...except it was apple vinegar, but it worked out deliciously.
Oh, and Marquie wasn't sure if those almonds we used were ever gonna caramelize, but they did.
We halved the dressing, because they called for way too much. But don' forget to add the poppy seeds until after the rest of the dressing is completely blended. But guess how we blended it! In our new Magic Bullet[tm] (*awesome infomercial jingle*).
Thanks for sharing our glee,
Love,
The Waltons
Spinach Salad, from the Worldwide Ward Cookbook:
8 oz Spinach
1/2 c nuts
3 T sugar
1 lb strawrberries (yum)
Caramel the nuts by cooking them in the sugar, then mix all the other stuffs in a bowl. And add some awesome poppy seed dressing on top:
Poppy Seed dressing:
1 1/2 c sugar
2/3 c white vinegar
2 c olive oil
2 t dry mustard
2 t salt
3 T poppy seeds
So...we had our first little crisis when we realized that we had no vinegar,c but never fear! We borrowed some from our neighbors, the Walton grandparents...except it was apple vinegar, but it worked out deliciously.
Oh, and Marquie wasn't sure if those almonds we used were ever gonna caramelize, but they did.
We halved the dressing, because they called for way too much. But don' forget to add the poppy seeds until after the rest of the dressing is completely blended. But guess how we blended it! In our new Magic Bullet[tm] (*awesome infomercial jingle*).
Thanks for sharing our glee,
Love,
The Waltons
02 June 2012
Rosemary Olive Bread
I couldn't buy Costco's Rosemary/Olive Oil Bread for our reception in Virginia, so I found this recipe and used it. It was delicious. I would have posted it on the recipe blog, but I couldn't figure out how. I doubled the recipe and it made 4 pretty nice size loaves. I baked two on a cookie sheet or 1 on my pizza stone.
Almost-Famous Rosemary Bread
Recipe courtesy Food Network Magazine
- Serves:
- 4 small loaves
Ingredients
- 1 1/4-ounce packet active dry yeast (doubled this is 4 1/2 teaspoons.)
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons dried rosemary
- 1 teaspoon fine salt
- 1/2 teaspoon kosher salt Freshly ground pepper
Directions
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
Photograph by Lisa Shin
30 May 2012
My Favourite Summer Salad
Diced Watermelon.
Crumbled Feta Cheese.
Mint Chiffonade.
That's all. It's the simplest, most delicious, most refreshing salad in the whole world. Mine almost didn't make it to the table because I kept snitching. Using a serving spoon.
Mom, I thought of you tonight when I made this, and I smiled thinking about your mint patch.
Crumbled Feta Cheese.
Mint Chiffonade.
That's all. It's the simplest, most delicious, most refreshing salad in the whole world. Mine almost didn't make it to the table because I kept snitching. Using a serving spoon.
Mom, I thought of you tonight when I made this, and I smiled thinking about your mint patch.
28 May 2012
Peach Rhubarb Tart
So many good things:
Cornmeal.
Rhubarb.
Sweet Summer Peaches.
Vanilla. (You may pronounce it "Wahnilla" if you'd like. I do.)
I've never, ever cooked with rhubarb before, but I will again. I love the sweet, tangy, hint of sour taste that feels like that strange place between spring and summer. It's perfect. This recipe, in its original form, is for several single-serving free form tarts, but I had a hankering to use my rectangular tart pan to make one full size one, so I did. I'm daring like that.
Peach Rhubarb Tart
adapted from Good to the Grain
For the filling:
1 pound peaches (about 4 medium)
8-12 oz. fresh rhubarb
1 cup brown sugar
1 vanilla bean, split and seeds scraped, or 1 tsp vanilla
For the crust:
1 1/2 cups finely ground corn meal
1 cup all purpose flour
1/4 cup + 2 Tbsp sugar
1 tsp kosher salt
1 stick cold, unsalted butter, cut into 16 pieces
1/4 cup +2 Tbsp heavy cream
2 egg yolks
Skin, pit, and chop the peaches. Slice the rhubarb stalks lengthwise, then chop into 1/2" chunks. Combine peaches, rhubarb, brown sugar, and vanilla bean and seeds, if using, in a medium pot with a lid. Cook over medium low to medium heat, covered, for 15 minutes. Remove lid and cook until the fruit has broken down and mixture resembles jam. [I didn't do this because I forgot. It did not ruin it, it just took longer to firm up in the oven.] Remove from heat. If you're using vanilla extract, stir it in now.
In a food processor, combine corn meal, flour, sugar, and salt, and pulse to combine. Add cold butter, all at once, and pulse until the mixture resembles chunky, coarse cornmeal. Add egg yolks and cream, and pulse until combined. It stays looking quite crumbly, so you'll have to turn it out and knead it together to make it look like dough, and even then it's a stretch to call it dough. Butter a large tart pan and press crust along the bottom and up the sides. [I had more dough than I needed, so I have some waiting in the refrigerator for a little treat sometime later this week.]
Fill tart shell with filling and toss the whole thing in the freezer for an hour. Preheat the oven to 375˚F and cook the tart on the center rack for 30-35 minutes, or until the filling is bubbly and the crust is browning at the edges. Cool to room temperature and serve with something creamy. Vanilla frozen yogurt had a nice tang to complement the fruit flavours.
What did I change from the original? Well, I made a big tart instead of small ones. I used one grind of corn instead of separating into corn flour and corn meal. Yes, the original recipe makes the distinction. I didn't mind the grainy bite from the cornmeal. I also altered the fruit mixture by adding peaches and allowing the vanilla to shine rather than adding hibiscus. Maybe I'll try the hibiscus filling some time, but not today. I really like the combination of sweet peaches and tart rhubarb. I probably could have decreased the sugar because of the change, but I didn't, and you don't have to, either.
Cornmeal.
Rhubarb.
Sweet Summer Peaches.
Vanilla. (You may pronounce it "Wahnilla" if you'd like. I do.)
I've never, ever cooked with rhubarb before, but I will again. I love the sweet, tangy, hint of sour taste that feels like that strange place between spring and summer. It's perfect. This recipe, in its original form, is for several single-serving free form tarts, but I had a hankering to use my rectangular tart pan to make one full size one, so I did. I'm daring like that.
Peach Rhubarb Tart
adapted from Good to the Grain
For the filling:
1 pound peaches (about 4 medium)
8-12 oz. fresh rhubarb
1 cup brown sugar
1 vanilla bean, split and seeds scraped, or 1 tsp vanilla
For the crust:
1 1/2 cups finely ground corn meal
1 cup all purpose flour
1/4 cup + 2 Tbsp sugar
1 tsp kosher salt
1 stick cold, unsalted butter, cut into 16 pieces
1/4 cup +2 Tbsp heavy cream
2 egg yolks
Skin, pit, and chop the peaches. Slice the rhubarb stalks lengthwise, then chop into 1/2" chunks. Combine peaches, rhubarb, brown sugar, and vanilla bean and seeds, if using, in a medium pot with a lid. Cook over medium low to medium heat, covered, for 15 minutes. Remove lid and cook until the fruit has broken down and mixture resembles jam. [I didn't do this because I forgot. It did not ruin it, it just took longer to firm up in the oven.] Remove from heat. If you're using vanilla extract, stir it in now.
In a food processor, combine corn meal, flour, sugar, and salt, and pulse to combine. Add cold butter, all at once, and pulse until the mixture resembles chunky, coarse cornmeal. Add egg yolks and cream, and pulse until combined. It stays looking quite crumbly, so you'll have to turn it out and knead it together to make it look like dough, and even then it's a stretch to call it dough. Butter a large tart pan and press crust along the bottom and up the sides. [I had more dough than I needed, so I have some waiting in the refrigerator for a little treat sometime later this week.]
Fill tart shell with filling and toss the whole thing in the freezer for an hour. Preheat the oven to 375˚F and cook the tart on the center rack for 30-35 minutes, or until the filling is bubbly and the crust is browning at the edges. Cool to room temperature and serve with something creamy. Vanilla frozen yogurt had a nice tang to complement the fruit flavours.
What did I change from the original? Well, I made a big tart instead of small ones. I used one grind of corn instead of separating into corn flour and corn meal. Yes, the original recipe makes the distinction. I didn't mind the grainy bite from the cornmeal. I also altered the fruit mixture by adding peaches and allowing the vanilla to shine rather than adding hibiscus. Maybe I'll try the hibiscus filling some time, but not today. I really like the combination of sweet peaches and tart rhubarb. I probably could have decreased the sugar because of the change, but I didn't, and you don't have to, either.
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