I am so excited to announce that my e-cookbook, One For You And One For Me is now available!  Do you have a furry family member, or do you know someone who has?  Then this ebook is a must! New recipes that have not been published on my blog.

Have you ever been eating a yummy dessert when your furry family member comes into the room with nose sniffing the air? You try to explain that this dessert is not good for them because it contains chocolate, nuts, or a whole list of harmful ingredients that dogs shouldn't eat.

Wouldn't it be nice to share your dessert with your furry family member? With these recipes you can. Everything in this book has been created with both humans and dogs in mind. Imagine baking delicious, cookies, tarts, ice cream and more that contain safe, wholesome ingredients for dogs and that are equally pleasing for humans.

Welcome to the sweet, savory, and scrumptious world of One For You And One For Me: a world where you can make delectable desserts not only for yourself, but also to share with your furry friend. All of these yummy recipes can be quickly and easily executed. No complicated equipment or special baking skills are needed to whip up these goodies. In this second edition you'll find recipes that are gluten-free friendly and ones that can easily be converted to gluten-free by using certified gluten-free oats. In this book you'll enjoy recipes for Cakes, Tarts, Cookies, Ice Cream, and other treats.

Sharing what you bake with your furry friend will bring delight to both of your worlds. So the next time you are getting yourself a scrumptious dessert and your dog walks in, you can now say, "One For You And One For Me." 

I am offering this e-cookbook with 20 recipes for $2.99! in a .pdf file. Click on the "Buy Now" button on the righthand side of the page to purchase!

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Vegan Flourless Peanut Butter Oatmeal Cookies

I am always experimenting with flourless cookie recipes.  It's a hit or miss method leaving out flour.  I've found if you add quick oats your worries are over.  The oats give you the bulk that using flour does, and the heartiness of the oats helps keep all your ingredients together.

You can easily add vegan chocolate chips or nuts to this recipe also!

Ingredients:

1 cup smooth organic peanut butter

1/4 cup organic applesauce 

1 t organic sweet cinnamon 

1/2 t baking soda

1/4 t sea salt 

1 egg replacement (I used Follow Your Heart Egg)

2 cups organic quick oats

Method:

Preheat oven to 350 degrees.

Line a large baking sheet with unbleached parchment paper, set aside.

In a large bowl, mix together the peanut butter and applesauce.  Thoroughly mix in the remaining ingredients. If you are adding chocolate chips and/or nuts, add those now also.

Scoop up a tablespoon of dough and roll into a ball, place on the lined baking sheet, and repeat with remaining dough.  Flatten each ball of dough using the back of a large spoon.

Bake 10-12 minutes, the edges should only slightly brown.

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Vegan Matcha and Chocolate Chip Ice Cream

I really want to work on my ice cream making techniques.  My ice cream always tastes great, but I would like the consistency to be creamer. When it comes to flavors, I plan to be more creative.  Cookies, fruit, nuts, chocolate, and caramel!  It's going to be a sweet and yummy spring!

Ingredients:

1 can of organic full fat coconut milk

1/2 cup organic coconut milk

3/4 cup organic pure maple syrup

1-2 T organic culinary grade matcha 

1/2 cup vegan chocolate chips 

 Place all ingredients into a Vitamix or blender and process until completely smooth.

Pour liquid into your ice cream machine and churn until the mixture becomes very thick.  While machine is still running add chocolate chips.  Once the chocolate chips have been fully incorporated stop the machine. Scoop out the ice cream into a glass container and seal with lid.

Let the ice cream freeze for at least 2 hours before enjoying.

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Organic Blackberry Jam

A lazy Sunday morning begs for waffles topped with homemade sweet jam.  Actually, this recipe is a two-for-one.  Once you make the jam you are supposed to let it firm up to a jam consistency, but if you use it right away while it's still warm you have more of a syrup consistency.

Either way, its delicious!


Ingredients:

12 ounces organic fresh blackberries, washed and dried

1/2 cup organic pure cane sugar

2 T arrowroot powder
3 T cold water

Method:

Place the blackberries and sugar into a small saucepan over medium low heat.  While the berries are slowly cooking, and the sugar is melting, mix the arrowroot powder with the cold water.

Gently stir the berries; the sugar should be totally dissolved at this point.  Add the arrowroot mixture and stir to combine.

Let the mixture come to a slight boil for 2-3 minutes.  Remove from heat and use right away, or pour into a sterilized glass jar, seal and leave on your counter to firm.  When the jar is cool to the touch refrigerate jam.  

1

Organic Ketchup

 Do you know what I did today in my kitchen that took me only 3 minutes? I made ketchup!  How silly is it that we buy ketchup? Five simple ingredients that you mix together in a bowl, and boom, ketchup!

I recently received the cookbook the Homemade vegan pantry, by Miyoko Schinner.  Whenever I get a new cookbook, I always make a mental note of certain recipes that I want to try right away.  This ketchup recipe was one of those that I needed to make right away.  I love ketchup, and I have been devoted to one organic brand for years; it's a little pricey, but worth it.  I've been waiting to use all of my favorite store bought ketchup up before trying to make my own.  Happy for me, sad for the store bought, because for now, I am making my own ketchup!

I challenge you to do the same.  Making homemade organic ketchup is more cost effective compared store bought and you control the ingredients.  Also, you can kick to the curb that disgusting corn syrup that is in most supermarket ketchup brands!



Ingredients:

Yields: about 2 cups

1 1/3 cups organic tomato paste
2/3 cup water
1/3 cup organic apple cider vinegar
1/4 cup organic pure cane sugar
2 t sea salt
* 1 T organic agave nectar (I added this for a little extra sweetness)

Place all of the ingredients in a medium sized bowl, stir until completely combined.

Pour ketchup into a glass container that has a tight fitting lid and store in the fridge for up to 2 months.

*recipe from the Homemade Vegan Pantry by Miyoko Schinner

1

Vegan Lemon Poppy Seed Whoopie Pies

Spring is in the air, I just feel it! The days are gradually getting longer and I am itching to start planting my garden.  Unfortunately, I still have a couple of months for that to happen but it's getting closer day by day.

When I think spring, I think of citrus flavors and scents.  You know, that clean and refreshing aroma and taste!  Lemons are pretty to look at arranged in a large bowl on your kitchen table; the scent is uplifting, and the taste will delight your taste buds.

I suggest making a batch this weekend!



Ingredients for batter:

1 cup organic unbleached all-purpose flour
1/2 cup organic pure cane sugar
1 T organic lemon rind
1 T organic poppy seeds
1/2 t baking soda
1 t organic and vegan pure vanilla extract
2 T organic lemon juice
1/2 cup organic coconut milk
1/4 cup organic coconut oil, melted


Ingredients for filling:

2 cups organic powdered sugar
1/2 cup vegan butter
5 T organic lemon juice


Method for batter:

Pre-heat oven to 325 degrees.

Lightly grease one whoopie pie pan, set-aside.

In a large bowl, mix together the flour, sugar, lemon rind, poppy seeds, and baking soda.  Mix in the extract, lemon juice, coconut milk, and the coconut oil.  Batter should be smooth and slightly thick.

Fill each whoopie well with 1 1/2 tablespoons of batter.  The batter should spread evenly into the well; if not, lightly tap the pan on the counter to distribute batter.

Bake for 8-10 minutes.

Let the cakes cool for a few minutes in the pan.  Remove and place on a wire rack to fully cool.

In the meantime, make the filling.


Method for filling:

Cream the powdered sugar and butter together using a stand mixer or a hand-held mixer.  Add the lemon juice and continue to beat until you have a smooth consistency.


Assembly:

Spread a heaping tablespoon of filling on the flat side of one of the whoopie cakes.  Then top with the domed side of another whoopee cake.

Now enjoy!

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Vegan Deep Dish Pizza with a Mashed Potato Beer Crust

Have you ever made pizza dough using beer?  It's really great in a pinch because you don't have to let the dough rise.  Just pour the beer into the flour mixture and stand back!  The yeast in the beer combined with your flour mixture will give you a foamy consistency. Gently combine the beer until you have a fluffy, but firm dough. It's magic!

Ingredients for dough:

3 1/2 cups organic all-purpose flour
2 1/2 t baking powder
1/2 sea salt
1 beer (I used non-alcoholic)
2 organic medium potatoes, mashed

Ingredients for pizza topping:

1/2 cup Just Mayo
1 T organic dried dill
1 T organic garlic powder
1 T organic onion powder
1 T organic oregano
2 medium organic potatoes, boiled until soft, and sliced thinly

Method for pizza dough:

Pre-heat oven to 425 degrees.

Lightly oil a cast iron skillet, set-aside.

In a large bowl, combine the flour, baking powder, and salt. Stir in the mashed potatoes, the mixture will be clumpy but that's okay. Next, slowly pour in the beer; the mixture will become foamy and rise slightly.  Using a large wooden spoon, gently fold the beer into the flour mixture; do not stir vigorously or you will deflate the batter.

Pour dough into the skillet; use your fingers to spread the dough out until it completely covers the bottom of the skillet and also slightly up on the sides of the skillet.  Set-aside.

Next step is to make the ranch dressing.  In a small bowl mix together the Just Mayo, dill, garlic, and onion powder.

Spread dressing over the entire surface of the dough, layer the sliced potatoes and sprinkle with oregano.

Bake for 20 minutes, or until crust turns a golden brown.

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The Great British Baking Show-Farthing Biscuits Veganized

During the Biscuit episode, Norman baked his Farthing Biscuits.  I've never heard of Farthing Biscuits, my research found that this is a Scottish favorite.  The dough is a pleasure to work with; it's soft and easy to roll.

I made the first dozen using Norman's recipe, and the biscuits where delish.  For my second dozen, I added cinnamon and sugar.  Either way you try, you'll love them with your next cup of tea!

Ingredients:

225g (8oz) organic plain flour

225g (8oz) organic self-rising flour

1 t sea salt

1 t organic pure cane sugar

85g (3oz) vegan butter

85g (3oz) vegan shortening (butter flavored)
1/4 cup plus of cold water
1 T organic cinnamon (optional)
1 T organic pure can sugar (optional)


Method:

Yields 2 dozen biscuits

Line a large baking sheet with unbleached parchment paper, set-aside.

In a large bowl, combine all of the dry ingredients.  Incorporate the butter and shortening until the mixture resembles fine breadcrumbs.

Pour 1/4 cup of cold water into the mixture until a dough forms.  You can add more water if needed, but try an additional 1 tablespoon at a time.

Refrigerate dough for 15-20 minutes.

Remove dough from the refrigerator and place onto a large, lightly-floured cutting board.

Pre-heat your oven to 350 degrees.

Roll out the dough to a 1/2 inch thickness.  Using a 3 1/2 inch round cutter, cut out biscuits.  Place biscuit rounds onto the cookie sheet, and prick the tops of each round.

Bake for 14-16 minutes; bake the biscuits until dry but not brown.

Cool completely before enjoying.

1

Hail Seitan

I've made seitan a couple of times and each time the texture was a little gummy. You know what I mean? Right? It's like the inside never was cooked.  Maybe I was cutting my seiten pieces too thick or not cooking them long enough.  Probably a combination of both; who knows?  So, I thought, why not give it another try?  Then, I happened upon a recipe from veganyumyum.com that was in an older issue of Vegan Life magazine from their June 2015 issue.

I am not sure if it's a better recipe for seitan or if I've learned from my mistakes, but this seiten is devilishly good!

Ingredients:

1 cup vital wheat gluten
2 t organic smoked paprika
2 T nutritional yeast
3/4 cup water
2 T organic olive oil
1 T organic soy sauce
Organic vegetable broth for simmering

Method:

In a medium bowl, combine the gluten, paprika, and nutritional yeast.  Add the water, oil, and soy sauce.  Knead the seiten in the bowl for a few minutes.

Divide the seiten in half with a large knife, then in half again.  Continue cutting each piece in half until you have approximately 30 bite sized pieces.

Place a large skillet on the stove and fill with 1/2 inch of vegetable broth.  Bring to a simmer and add seiten.  Do not boil the seiten, you want a gentle simmer for 8-10 minutes.

Remove cooked seiten from the skillet; now, depending on what you will be making with the seiten you can discard the broth or keep it.  If you are making a stew or a stir fry you could definitely use the broth for that.

1

Be My Valentine!

Valentines Day is coming, and you know what that means!  The search for the perfect card that shows your love, devotion, and admiration!  It's a lot of pressure, I know.  So, you're at the store and you've  opened and read every card, and of course nothing! These cards have no emotion, no character, ugh! Well now what do you do?  I say go to an antiques store, and look for antique Valentines Day cards.  Now these cards have substance, they have adorable graphics, the sweetest poems, and charm.

Also, while you are there, look for antique sheet music.  Find song books that have valentine related words in the song titles.  Words like, love, heart, and romance.  Exciting isn't it?  A truly unique token of your affection will be given to your sweetheart.

The next step is to make the envelope out of the music sheets.  Go online and print out an envelope template.  I found mine at Chia's Rubber Stamp Art.  Look for a template that will fit your size card.

Cut out the template and lay it over the part of the sheet music that you want shown on your card.

Cut along the template, fold in one flap at a time, while securing with double sided tape or glue.

Slide your sweetheart's card inside, seal with a kiss, and your are ready for Valentine's Day!

0

Cinnamon Sugar Snowball Bath Bomb

Isn't this bath bomb pretty?  I love how the cinnamon and sugar sparkle!  This was my first attempt at making a bath bomb, and you know, it was super easy.  If you purchase bath bombs, you know how expensive a habit it is.  Making your own will save you a ton of money, plus you can customize your bath bomb to your taste.  Also, these are perfect for gifts; you know Valentine's Day is approaching!  If you just set-aside just 1 hour, you can make customized bath bombs for all of your family and friends.  

This recipe is from the Winter 2015 Chickpea Magazine.  The original recipe called for canola oil, I used olive oil, but you can use any oil you prefer.  Coconut and almond oil would also be excellent choices.

I added the cinnamon and sugar topping to mine, and scented the bath bomb with cinnamon essential oil.  The mold I used was a vintage baking pan.  You can use also use molds that are solely made for making bath bombs.

If you want to add dried herbs or flowers to the tops, add those to the mold first, then fill with the bath bomb mixture.

I tripled this recipe, which made 3 medium sized bath bombs.

Ingredients for bath bomb:

2 T organic baking soda

1 T organic corn starch

1 T epsom salts

1 T non-gmo citric acid

1/4 t organic olive oil (or oil of your choice)

3/4 t organic cinnamon oil 

Ingredients for bath bomb topping:

1 T organic pure cane sugar

1 t organic cinnamon

Method:

Mix together the sugar and cinnamon, and sprinkle into your mold(s) so it covers the entire bottom. Set-aside.

In a medium sized bowl, mix together the baking soda, corn starch, epsom salts, and citric acid.  Set-aside.

In a small bowl, whisk together the olive oil and essential oil.

Add the wet mixture into the dry mixture. Stir mixture together until it resembles wet sand.  You can add additional oil if needed to get the right consistency.

Firmly pack the mixture into each mold(s).  Let the bath bombs dry for 24 hours before gently removing from the mold(s).  If the bath bomb it still a little damp when removed, let air dry for a bit.

3

The Great British Baking Show's Potato, Spelt, and Rosemary Focaccia Veganized

This week's Great British Baking Show transformation is actually a recipe from one of the bakers.  It's from Beca in season 2; she baked this focaccia in the quarterfinals.

I've made focaccia many times, but this recipe definitely beats anything I've made before.  It's not the toppings that blew my mind, but Beca's recipe calls for adding mashed potatoes into the dough.  Now thats a game changer!  Fluffy mashed potatoes baked into a thin layer of dough, amazing!  Bravo Beca!

Ingredients:

10 1/2 oz organic Russet potatoes, peeled and cubed - 13 oz unpeeled weight

10 1/2 oz organic white spelt flour

1 teaspoon yeast

1 teaspoon sea salt

1 teaspoon organic pure cane sugar

1 Tablespoon chopped fresh organic rosemary for the dough, plus 4-5 sprigs for the topping

3-5 Tablespoons organic extra virgin olive oil, plus extra for kneading

3 large organic potatoes, peeled and left whole

Miyoko's Creamy Mt. Vesuvius Black Ash Cheese

Swap outs:

The original recipe called for Maria Piper potatoes, didn't have those, so I used Russet potatoes.

Also, to top the focaccia, the recipe called for 15-20 baby new potatoes, didn't have those on hand either, so again I used the Russet.

The cheese used in the original recipe was Gorgonzola, I used Miyokos Mt. Vesuvius Black Ash Cheese.  I thought the flavor of the Black Ash would be similar to Gorgonzola.  I dotted the top of the focaccia with the cheese.  I was hoping the cheese would melt, but as you can see from the picture, it didn't. I recommend if you use this cheese to spread in on the focaccia first then layer the potato slices on top.

Method:

Boil the potatoes in a large pot until tender.  When potatoes are finished boiling, ladle out 4fl oz of the liquid and set-aside.  Remove the tender potatoes with a slotted spoon and place into a small bowl. Keep the water boiling and add the 3 whole potatoes (or 15-20 new baby potatoes) to the water.  Boil until tender, drain, and set-aside.

In a large bowl, mix the yeast, sea salt, and rosemary.  

Mash the cubed potatoes with olive oil, add to the flour mixture, and mix well.  Now add the reserved potato water gradually; stir until the mixture forms a dough.

Place dough onto a clean surface, use a little olive oil to help knead the dough.  Knead until the dough feels smooth.  Place in a lightly oiled bowl, cover and let rise for 1 hour.

While the dough is rising, place the whole potatoes that you set aside earlier, onto a cutting board.  Slice each potato into thin rounds.

Pre-heat oven to 425 degrees.

Line a large baking sheet with unbleached parchment paper.

Place the dough onto the baking sheet, gently spread the dough using your fingers to fit the sheet.

Drizzle some olive oil over the entire surface of the dough; sprinkle with Rosemary.   Layer the slice potatoes and dot with the cheese.

Bake for 25-30 minutes.  Slice with a pizza cutter or sharp knife and enjoy!

*Recipe from The Great British Baking Show

0

The Great British Baking Show's Pretzels Veganized

This is the Number 2 recipe in my attempt at veganizing The Great British Baking Show's technical challenge recipes.  This Pretzel challenge was in season 2 and another easy transformation to vegan.  The only switch outs I did was to vegan butter, and almond milk.  To be honest, I was more concerned with forming the dough into the traditional pretzel shape.  Which, by the way, I was able to do; how I did, I am still puzzled at though, and I still couldn't explain the steps to someone.  The Great British Baking Show gives you 2 variations in how to accomplish the twist.  I am sure I did one of them!

The recipe called for poppy seeds, sesame seeds, and a orange glaze.  I skipped all that and just made plain salted pretzels.  If you want to use alternative topping, please do.

Ingredients:

Remember your food scale!

500g organic strong white flour
10g sea salt
7g fast-action yeast
40g vegan butter, softened
1 T malt extract (I didn't have malt extract, so I used organic dark molasses)
280ml organic almond milk
21g non-gmo, non-aluminum baking soda
Extra sea salt for the topping

Method:

Line a large baking sheet with unbleached parchment paper, set-aside.

In the bowl of a stand mixer and using the dough hook, combine the flour, sea salt, yeast, and vegan butter.

In a small bowl, whisk together the malt extract (or molasses) and the almond milk.

Gradually add the milk mixture to the flour mixture.  Mix on medium speed until a stiff dough forms.

Remove dough and place on a clean surface.  Knead for 10 minutes; the dough should not be sticky, so flour should not be needed to knead.  The dough should be smooth and glossy when you are finished kneading.

Place dough in a oiled bowl and cover, let rise until doubled in size, about 45 minutes.

Pre-heat oven to 400 degrees.

In a large stock pot, bring to a boil 12 1/2 pints of water.  When water starts to boil, add the baking soda.

In the meantime, divide dough into 6-7 equal sized balls.  Using your hands, take each piece and roll into a 16-20 inch long rope.

Now to shape, this is the traditional and quickest way to shape a pretzel.

Hold each end of the rope, lift it into the air to create a U.  In one swift movement, flip the center of the U, propelling it to form a double twist.  Lay it back onto the lined baking sheet, lightly press the ends of the rope into the opposite side of the pretzel, towards the center bulge.  Repeat with remaining dough balls.

Gently place the pretzel into the boiling water for approximately 5 seconds.  Remove and place back onto the lined baking sheet, continue with remaining pretzels.  While the pretzels are still wet, sprinkle with your choice of toppings.  Using a sharp knife, make a deep slash into the thickest part of the dough.  Bake for 20-25 minutes.

Place baked pretzels on a cooling rack and let cool completely before devouring!


*Recipe adapted from The Great British Baking Show

1

Vegan Miso Rice Balls

I have been reading about vegan ultra-runner Scott Jurek's record breaking Appalachian Trail thru-hike of some 46 days. I found it quite interesting that one of his go to foods on the trail was miso rice balls. Although I am no ultra-runner, I just had to try making some of my own..

Ingredients:

1 serving Organic Sushi Rice (or your favorite glutenous or sticky rice)

1 cup warm saltwater (for dipping your hands in only)

Miso Paste (I used Chickpea Miso)

Organic Dulce (sea vegetable - find this by the sea weeds and sushi ingredients or in an Asian Market)

Wasabi (I used the S&B prepared wasabi in a tube, find this near the dulce)

Optional: diced daicon and/or pickled vegetables

Optional Toppers: Teriyaki Sauce, Soy Sauce, Sriracaha Sauce

Method:

Prepare the rice per the instructions, I recommend a rice cooker for best results. Let the rice cool a bit bit, closer to room temperature.

Dip your fingers in the saltwater to keep the rice from sticking.

Start with about a teaspoon of miso paste, form a golf ball sized rice ball around the miso. Top with some dulce and a touch of wasabi. Now is an opportunity for some creativity, I also added some diced daicon to the inside of the rice ball and pickled veggies work great here as well! Get creative with toppers too; try soy sauce, teriyaki or some sriracha sauce.

Hope you enjoy these rice balls as much as my daughter and I did.

Written by guest blogger Jeff.

0

The Great British Baking Show's Tea Time Scones Veganized

I've had this idea for a few months now.  Veganizing the recipes from The Great British Baking Show.  I love this program! The bakers are all so sweet, even though they each want to win they encourage and cheer on their fellow bakers. Very refreshing I'd say!

While I watch the bakers race to bake their scrummy treats, my mind is in a whirl as I try to revamp the recipes by making them vegan.

I've given myself the task to make each techinal challenge recipe vegan.  Now, some look easy, while others will take a little work, but I am excited to try.  

My first conversion are the Tea Time Scones.  This was an easy one, the only thing that was a little difficult was I had to weigh out all the ingredients.  No scooping up flour and sugar into a measuring cup here. Bring out your kitchen scales if you have them, cause you'll need them.

For the caster sugar, I used regular cane sugar but ground it up a little in my food processor.  The egg replacement I used was the neat egg.  This was my first time using this product, I think it worked out well. I usually use a flax egg which is more loose, Neat Egg is very thick.  The original recipe says to brush the top of the scones with the "egg" and milk mixture, I brushed my scones with melted vegan butter.  This recipe is pretty straight forward, making it vegan, like I said before, was easy.  Onto the next!

Ingredients:

The original recipe doesn't call for organic ingredients, but that's what I always use.

Yields 6 scones

250g organic self-rising flour

1 rounded teaspoon non-gmo, non-aluminum baking powder

40g vegan butter, softened 

25g caster sugar (or organic pure cane sugar that has been slightly ground in a food processor)

1 vegan egg (I used the neat egg)

About 100ml organic almond milk
1 T vegan butter, melted

Method:

Pre-heat oven to 425 degrees.  Line a large baking sheet with unbleached parchment paper, set-aside.

In a large bowl, mix together the flour, and baking powder.  Add butter and rub it into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.  Stir in sugar.

Prepare your vegan egg; if using the neat egg, place 1 tablespoon of the neat mixture into a small bowl with 2 tablespoons of water.  Mix thoroughly and add to the flour mixture along with the almond milk.  Stir until a dough forms, if your mixture is too dry, add 1 tablespoon of almond milk as needed.  Dough should be slightly sticky.

Place dough onto a slightly floured surface, pat out dough until it's about 3/4 inch thick.  Use a 1 1/2 inch fluted biscuit cutter to stamp out scones.  Don't twist the cutter or the scones will not rise evenly.

Place scones onto the lined baking sheet and brush each scone with the melted vegan butter.  Bake 8-10 minutes, or until golden brown.  Transfer to a wire rack to cool, before enjoying!

*recipe from The Great British Baking Show

0

Scrumptious Vegan Cranberry Orange Pecan Muffins

This morning I woke up to rain, sleet, and wind.  Looks like I won't be leaving the house today, oh well, looks like a relaxing day at home.

Since it's a crummy weather day, I guess that means a baking frenzy will happen. I surveyed my kitchen for any cookies that we may still have from the holidays.  A couple oatmeal cookies, and cinnamon swirl cookies.  Really? That's it, after all the baking I've been doing?  

Ok then, what do I bake? I wanted to bake something other than cookies.  I am cookied out.  Muffins came to mind, haven't made those in awhile.  Also, I'll get to finish up my extra cranberries that I still had from Thanksliving, BONUS! It took me awhile to find organic cranberries, so I really didn't want to waste them. So, today I made Cranberry Orange Pecan Muffins, (which are super easy) along with bagels, and chicken soup with dumplings for lunch.  Hmmm, now what do I make for dinner?

Ingredients:

1 cup organic whole wheat pastry flour

1 cup organic all-purpose flour

1/4 cup organic pure cane sugar 

1 T non-gmo baking powder

1 T organic roasted flax seeds

1 cup organic almond milk

1/4 cup organic coconut oil, melted

4 T organic orange juice

2 cups organic cranberries

1/4 cup organic pecans, coarsley chopped

Method:

Pre-heat oven to 425 degrees.

Lightly butter one over-sized muffin tin, set-aside.

In a large bowl, mix together both flours, sugar, baking powder, and flax seeds.  Mix in the almond milk, coconut oil, orange juice, cranberries, and pecans.

Fill each muffin well half way with batter.  Bake for 20-25 minutes.

0

Vegan Gingerbread Fudge Buttons

This recipe was the 2nd Place winner in the 2015 VegNews Holiday Cookie Contest!

When you think of gingerbread, I think most people envision the traditional gingerbread man/women cookie.  While they are cute, and certainly a holiday staple, they don't exactly class up a dessert table.

But, lay a tray full of these Gingerbread Fudge Buttons on your dessert table and watch your guests marvel in the delicious combination of gingerbread and fudge.

Ingredients for dough:

1/2 cup organic coconut oil, melted
1/3 cup organic pure cane sugar
1/4 cup organic dark molasses
1 T organic almond milk
1 1/3 cup organic unbleached all-purpose flour
1 T organic dry roasted flax seed
2 T organic pumpkin pie spice
1 1/2 t non-almumnum non-gmo baking powder
1/2 t sea salt

Ingredients for fudge:

1/4 cup organic almond milk
1 T organic agave nectar
4 ounces 85% cacao chips

Method for dough:

Pre-heat oven to 350 degrees.  Line 2 large baking sheets with unbleached parchment paper, set-aside.

Using the whisk attachment on your stand mixer, whisk together the oil, sugar, molasses, and almond milk.

Remove whisk and attach the flat beater.  Add to the wet mixture, the flour, flax seed, pumpkin pie spice, baking powder, and sea salt.  Continue beating on medium speed until a dough forms.

Scoop out approximately 1 tablespoon of dough, roll into a ball, place onto lined cookie sheet.  Continue until all dough is gone.  Using your thumb, carefully make a thumb print into each ball.

Bake for 10-12 minutes.  Remove cookies from the oven, and place on a cooling rack.  If the centers have puffed up, carefully press down the centers with your thumb.

While the cookies are cooling, in a small saucepan over low heat, add almond milk and agave nectar. Bring to a simmer, remove from heat and add the chocolate chips.  Stir until the chips are totally melted.  Let the chocolate cool completely.

Spoon cooled fudge into the centers of each cookie.

Store cookies in an air tight container.

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Scrummy Vegan Gingerbread Biscotti

It's the season for baking!  I've been in the kitchen baking sweet, crunchy, and decadent treats.  This recipe for scummy Gingerbread Biscotti will delight your guests when you place them on your sweet's table during the holidays.  So, make a double batch and pile them high, because everyone will want more than one!

Ingredients for dough:

2/3 cup organic pure cane sugar
1/4 cup organic dark molasses
1/2 cup organic coconut oil
2 T organic flax seeds
2 T organic hemp milk
1 3/4 cup organic all-purpose unbleached flour
2 t organic pumpkin pie spice
1 1/2 t non-aluminum, non-gmo baking powder
1/2 t sea salt

Ingredients for topping:

1/2 cup organic semi-sweet chocolate chips, melted
1/4 cup organic cashews, finely chopped

Method for dough:

Pre-heat oven to 350 degrees.  Line a large baking sheet with unbleached parchment paper, set-aside.

In the bowl of your stand mixer, using the whisk attachment, add the sugar, molasses, flax seeds, oil, and non-dairy milk.  Whisk until smooth.

Remove whisk and attach the flat beater.  On medium speed, mix in flour, pumpkin spice, baking powder, and sea salt.  Process until a stiff dough forms.

Remove dough from bowl and place on the lined baking sheet.  Form dough into a log that is approximately 11" long by 4" wide.  Make sure the ends and sides are clean and straight.

Bake for 28-30 minutes; the dough will crack and puff up a little.

Remove from oven and let cool for about 45 minutes.

Pre-heat oven to 325 degrees.

Carefully slide the log onto a cutting board and cut the log into 1/2-inch thick slices.  Gently return the cut log back to the lined baking sheet, with bottom sides down.  Back for another 25 minutes; be careful not to burn the biscotti.

Allow the biscotti to cool completely.  In the meantime, melt the chocolate, and chop the nuts.  When cool, dip each slice into the chocolate and place on a clean plate; sprinkle each piece with the chopped nuts.

*recipe adapted from Vegan Cookies Invade Your Cookie Jar

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Vegan Peanut Butter Pretzel Balls

My family and I woke up to snow, rain, and windy weather Saturday morning.  Other than having to plow out of this fall snow storm, I didn't mind being stuck in the house the whole day.  Actually, I welcomed it!  I am not going to go out and run errands, or anything for that matter that involves driving. Bad weather means I can spend extra time in my kitchen making treats for us to enjoy.

Since the weather outside was freightful, and my kitchen so delightful, I made these scrumptious peanut butter pretzel balls.  

Ingredients:

1 3/4 organic pretzels (gluten-free)

1 cup organic peanut butter (or any other nut butter that you prefer)

3 T organic coconut oil, melted

1 3/4 cups organic confectioners sugar

3 cups organic vegan 85% cacao chocolate chips

Method:

Line a large baking sheet with unbleached parchment paper, set-aside.

Crush pretzels into small pieces, and set-aside. You can do this by placing pretzels in a small sandwich bag and lightly hitting them with the back of a spoon.

In a medium bowl, mix together the peanut butter and melted coconut oil.  Add sugar, stir to combine.  Mix in the pretzels pieces.

Using a small melon baller scoop up mixture and place on the lined baking sheet.  Place cookie sheet in the freezer for 20 minutes.

In the meantime, melt the chocolate in a small heat proof bowl that is placed on top of a small saucepan that has a little water.  Stir chips until completely melted.

Remove bowl and place on a kitchen towel.

Remove peanut butter balls from the freezer and dip into the melted chocolate.   Allow excess chocolate to drip off.

Place the balls back on the lined baking sheet and let harden at room temperature.  Drizzle any remaining chocolate over the top of each peanut butter ball.

*recipe adapted from Gluten Free Living magazine.

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Natural Furniture Polish

Chemicals are everywhere, in our food, our clothes, and in our household cleaners.  I avoid these toxic chemicals from entering my home and from my family digesting them.  I buy only organic food and I try to purchase organic cotton as much as possible for our clothing and bedding.  Also, I make all my household cleaners.  The typical furniture polish contains hydrocarbons; these chemicals can cause a nasty list of conditions that you do no want to live with.  For example, may cause dizziness and severe stomach pain.  Cleaning my home is not one of my favorite activities, so doing it while inhaling toxic chemicals that are poisoning me only adds to the chore.

Making your own cleaning supplies is very simple; its also inexpensive and you won't be leaving toxic chemicals behind for your family to be exposed to.  The ingredients are probably in your cupboard right now.  Get creative and add organic essential oils, not only for their scent but also for their anti-bacterial properties.  Try lavender, oregano, and citrus.  Leave your home smelling naturally clean, not like toxic fumes.

Ingredients:

1/4 cup organic white vinegar 

4 T organic lemon juice

3 T organic olive oil 

Supplies:

Glass measuring cup

1 small Amber colored glass spray bottle 

Spoon

Small bowl

Method:

Pour all ingredients into bowl and mix thoroughly.

Pour into glass spray bottle.  Shake before using.

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