Thursday, May 31, 2018

Snickerdoodles

Another BH&G recipe and this year's favorite cookie in our family.

1 cup sugar
½ cup butter, softened
1 egg
½ teaspoon vanilla
1 ½ cups flour
¼ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons sugar
1 teaspoon ground cinnamon

  1. In a medium mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1 cup sugar, baking soda and cream of tartar. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour. Cover and chill dough for about 1 hour or until easy to handle.
  2. Preheat oven to 375. Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Bake 10-11 minutes or until edges are golden. Transfer to a wire rack to cool.


Wednesday, May 16, 2018

5-Minute Vegan Golden Milk

I first tried golden milk at a wonderful women's retreat to celebrate my friend Jenny's 40th birthday. I fell in love at first sip! I'm not sure how closely this recipe resembles that, but it is definitely worth a try.

Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan, Gluten-Free
Serves: 2

Ingredients

1 1/2 cups (360 ml) light coconut milk
1 1/2 cups (360 ml) unsweetened plain almond milk
1 1/2 tsp ground turmeric
1/4 tsp ground ginger (see notes for fresh*)
1 cinnamon stick (or 1/4 tsp ground cinnamon | I prefer the stick!)
1 Tbsp (15 g) coconut oil
Pinch ground black pepper
Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)

Instructions


  1. To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup).
  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
  4. Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.

Notes


  • If using fresh ginger, I suggest grating 1-2 Tbsp into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
  • Nutrition information is a rough estimate for 1 of 2 servings calculated without sweetener.
  • Recipe heavily adapted from the lovely Nutrition Stripped!

Nutrition Information
Serving size: 1/2 of recipe* Calories: 205 Fat: 19.5 g Saturated fat: 15.1 g Carbohydrates: 8.9 g Sugar: 0 g Sodium: 161 mg Fiber: 1.1 g Protein: 3.2 g

Monday, May 14, 2018

Mother's Day Dressing

My dear friend Jenny Loughmiller introduced me to this dressing on our annual Mother's Day weekend getaway (hence the name, since I don't know what it's really called). It's delicious!

1/2 c. Nutritional yeast flakes (not the powder)
1/3 c. Soy sauce
1/3 c. Apple cider vinegar
1/3 c. Water
1 garlic clove, minced or squished through a press
1 c. Olive or canola oil

Blend. I put everything into a wide mouth canning jar and use an immersion blender until everything is nice and creamy. A blender would work well, too.

Tuesday, April 10, 2018

Vinaigrette

1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons brown sugar, packed
1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1 teaspoon onion powder
salt and pepper, if desired

Wednesday, November 1, 2017

Shanibars

This recipe comes from allrecipes.com. For once, I didn't change a thing (except that I made more, smaller bars)!

Ingredients

1 Cup chopped dates
3/4 Cup peanut butter
1/2 Cup flaked coconut
3 Tbsp unsweetened cocoa powder
1 pinch salt (optional)

Directions


  1. Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
  2. Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

Power Cookies

This recipe comes from allrecipes.com, and as usual I've modified. I'll include the original recipe here with my notes. I reduced the sugar. I also whole wheat flour for some of the ground rolled oats. These are surprisingly yummy, and I don't feel at all guilty about eating them for breakfast or a snack.

Ingredients

4 Cups rolled oats (I used 2 cups ground oats and 1 cup whole wheat flour)
1 cannellini beans, drained and rinsed (15 ounce)
1/2 Cup white sugar (I used 1/3 cup)
1/2 Cup brown sugar (I used 1/3 cup)
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 Cup chopped pitted dates
1/2 Cup flaked coconut
1/2 Cup raisins
1/2 Cup chopped walnuts

Directions


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour. (NOTE: I used two cups of rolled oats (measured before grinding) and about one cup whole wheat flour. At sea level, I couldn't stir in any more than that.)
  2. In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
  3. Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

Friday, September 15, 2017

Best Homemade Raspberry Muffins

The original recipe comes from www.aburstofbeautiful.com. As usual, I've modified it to reduce the sugar significantly, add chocolate chips and substitute whole wheat flour for half of the flour. I'm loving these muffins!

Ingredients

1 Cup milk
1 Tbsp white vinegar
2 1/2 Cups flour (half white, half whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 Cup sugar
1/3 Cup vegetable oil (or softened butter)
1 egg
2 tsp vanilla extract
1 1/2 Cups frozen raspberries
1/3 Cup chocolate chips
6 tsp coarse sugar

Directions


  1. Preheat oven to 425 degrees F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
  2. Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
  3. In a medium bowl, combine flour, baking powder, baking soda and salt.
  4. Using an electric mixer, combine sugar, oil or butter, egg, vanilla and milk/vinegar in a large bowl and mix until combined.
  5. Add the dry mix until just combined, do not overmix.
  6. Fold in the frozen raspberries and the chocolate chips.
  7. Scoop the muffin mixture into each cup, filling it to the top of the liner.
  8. Top each muffin with ½ tsp coarse sugar.
  9. Bake for 5 minutes at 425F and then reduce temperature to 350 and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly. (I just baked at 375 for 20 minutes or so, but I'll have to try it this way.)