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.

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

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.