Chocolate Chip Cookies

I get a lot of requests from family and friends to make these cookies.  Today (Friday, I’m running behind!) my husband suggested that we make them.  I think there’s no better time to indulge than a snowy weekend so why not?

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We’re enjoying a very unexpected long weekend here.  The hubby and I had our first snow days of the year on Thursday and Friday.  Woohoo!  Perks of having a June baby, I probably won’t be making up these days!

Pregnancy + snow day = lots of baking.

I currently have a cake in the oven because the baby is craving cake and I don’t want to deprive my son, but let’s talk cookies.  These chocolate chip cookies are vegany deliciousness.  Simple, easy, and a crowd pleaser.  Best of all y0u probably have all the ingredients in your kitchen right now!

Ingredients

  • 1/2 cup melted vegan butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg)
  • 1 teaspoon vanilla extract
  • 1 bag vegan chocolate chips
  • 2 1/4 cup of flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon of salt
  • 1/2 cup of water

Ok maybe you don’t have vegan chocolate chips in your pantry right now, but they’re not too hard to find.  You can usually pick some up in the earthy crunch section of your local grocery store.

In a separate bowl, stir together your flax seed and water.  Set aside.  While your flax eggs are setting whisk your salt, baking soda, and flour together in a large bowl. In a separate bowl mix together your sugars, melted butter, vanilla extract and flax eggs. Slowly pour in your wet ingredients into your dry mixture and stir together. Add in the half a cup of water.  Fold in your chocolate chips.

Have your oven preheated to 375 degrees. I scooped out my cookie dough with and ice cream soup and spread my cookies about two inches apart on my cookie sheet. I covered my pan with aluminum foil because I have a cheap cookie sheet and I was afraid they would stick. I cooked my cookies for about 25 minutes.

One of the best parts about making vegan cookies…the cookie dough is totally up for grabs since there no raw egg!  Happy baking.

 

Cranberry Orange Scones

I’ve been on a scones kick, that’s for sure.  I guarantee I’ve eaten more scones in the last five months than I have in my entire life.  Scones are awesome and super easy to make!

I haven’t been too daring in my scone pursuits, mostly sticking to blueberry scones, but last weekend I took a risk.  I decided it was time to attempt some cranberry orange scones.

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I’m a good New Englander, so of course I need to cook with cranberries.  I love the tartness of cranberries.  I decided to attempt some cranberry orange scones.  I was quite please with how they came out!

Ingredients

4 cups of flour
6 tablespoons of sugar
4.5 teaspoons baking powder
2 flax eggs
1/2 cup and 2 tablespoons of cold vegan butter
1 cup of fresh cranberries
1.5 teaspoons salt
3/4 cup and 2 tablespoons plain almond milk
3 tablespoons fresh orange juice + the zest of one orange
For the glaze

1 cup of powdered sugar
2 tablespoons fresh orange juice
2 tablespoons melted coconut oil

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Preheat oven to 375 degrees. First, make your flax eggs (three tablespoons of water and one tablespoon flaxseed meal = one egg) and set aside in a bowl. In a large bowl combine flour, sugar, baking powder and salt. Add the cold butter to the dry ingredients. Take a fork and cut up the butter until your mixture resembles wet sand. Whisk together 3/4 cup of milk and flax egg and add to the bowl. Mix together and add the remaining 2 tablespoons of almond milk and orange juice. Fold in your cranberries and orange zest. On a well floured surface kneed your dough and flatten into an about 8 inch circle. Cut your dough with a pizza cutter into eight triangles. Place the individual triangles on a baking sheet. I lined mine with aluminum foil lightly coated with flour. Bake for 30 minutes.

Call me bias, but these came out pretty good.  I love taking one of these to work everyday to enjoy with my coffee.  Enjoy!

 

Oatmeal Stuffed Pancakes

Very hungry pregnant lady here.

Very hungry.

Today I learned that hungry+pregnant+grocery shopping = $40 over budget.  Oh well, it was totally worth it.  I loaded up on lots of veggies, fruit, tofu, and lots of other healthy foods as well as some not so healthy items (vegan ice cream, ramen, etc.)

My grocery run/shopping spree was fueled by a delicious breakfast I made this morning.  Way back in the day, I used to go out to brunch with friends a couple of times a month.  We frequented this (what we considered) fancy place is Wellesley (of course everything is fancy in Wellesley).  Anyways, this spot had an awesome brunch menu.  This was before my vegan days so I indulged in almost every meatless option on the menu.  The other night their oatmeal stuffed pancakes popped into my head through the magic of Facebook.

Pregnant Sarah loves pancakes.  Non pregnant Sarah liked to subject her family to tofu  scrambles and tater tots (and mimosas for the 21+ crowd), but non pregnant Sarah has a sweet tooth.  I haven’t heard any complaints…

I tried my best with these pancakes, the whole “stuffed” factor was the trickiest part, but if I can do it you can too, trust me.  If the “stuffing” proves too difficult you can always make the oatmeal pancakes and top them with the fruit of your choice, but come on, take the risk.

Ingredients

  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 3/4 cup old fashion oats
  • 1/2 cup almond milk
  • 1 1/4 cup water

For the filling

  • 1 1/5 cup fruit of your choice (fresh or frozen)
  • 2 tablespoons sugar

First I mixed together my oats and almond milk and set it aside.  Next mix together flour, sugar, baking powder, and salt in a large bowl.  Add water, oil, and soaked oats to your bowl and stir together.

In a sauce pan over medium heat add fruit and sugar and let the fruit cook down.  I used a frozen berry mix we had on hand.  I thought it came out pretty good.  I think this could be great with fresh blueberries or strawberries.  If my husband wasn’t so grossed out by bananas I would give those a shot too.

I used my cast iron skillet and coconut oil for cooking our pancakes.  I dished out about 1/4 of a cup of pancake batter onto the skilled and let that sit until I could see bubbles in the bater. Next I added a spoonful of my fruit filling and topped the pancake with some more batter enough so that it covered the filling.  I let that cook slightly longer then flipped the pancake.  It took a couple of minutes to cook each pancake, use your best judgment.  The nice part about vegan pancakes is that you don’t need to worry about raw egg!  It’s important not to let your pancake cook too long before you add the filling and top it off or else your pancake will be very uneven.

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I topped these off with some maple syrup and powdered sugar.  I loved this breakfast, I think the oats added a nice texture and richness to the pancake.  I will be making these again for sure.  Anyone want to come over for brunch?

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Blueberry Scones

We’ve been enjoying The Crown at our house, I introduced my husband to crumpets, and I’ve been drinking lots of tea.  I guess we have a bit of a British theme going on here.

I was inspired to make some scones today, and I’m pretty proud about how they came out. Now that I’m feeling better I’m back in the kitchen, I also have a bit of a sweet tooth this pregnancy and have been gravitating towards baking.  We have lots of blueberries in our freezer so yesterday I cranked out some blueberry coconut pancakes and today I felt inspired to make some scones.

I love a good scone.  Apparently so does Soy Bean.

Ingredients

  • 4 cups of flour
  • 6 tablespoons of sugar
  • 4.5 teaspoons baking powder
  • 2 flax eggs
  • 1/2 cup and 2 tablespoons of cold vegan butter
  • 1 cup of frozen blueberries
  • 1.5 teaspoons salt
  • 3/4 cup and 2 tablespoons plain almond milk
  • 2 tablespoons fresh lemon juice

For the glaze

  • 1 cup of powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons melted coconut oil

Preheat oven to 375 degrees.  First, make your flax eggs (three tablespoons of water and one tablespoon flaxseed meal = one egg) and set aside in a bowl.  In a large bowl combine flour, sugar, baking powder and salt. Add the cold butter to the dry ingredients.  Take a fork and cut up the butter until your mixture resembles wet sand.  Whisk together 3/4 cup of milk and flax egg and add to the bowl.  Mix together and add the remaining 2 tablespoons of almond milk and lemon juice.  Fold in your blueberries.  On a well floured surface kneed your dough and flatten into an about 8 inch circle.  Cut your dough with a pizza cutter into eight triangles.  Place the individual triangles on a baking sheet.  I lined mine with aluminum foil lightly coated with flour.  Bake for 30 minutes.

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Once your scones are baked and cooled, combine powdered sugar, fresh lemon juice and coconut oil to make a glaze.  Top your scones with the glaze, try to do a better job than I did.

I was pretty proud with how these came out. My husband and split one to taste test, he approved.  I think I will be looking forward to breakfast this week!  Enjoy!

Cornbread

My family loves cornbread.  Cornbread is great because it’s pretty much the closest thing to cake that’s acceptable to eat simultaneously with a meal.  You can eat it for breakfast or on it’s own.  Hot or cold.

In the past, I’ve bought cornbread mixes that I’ve added vegan ingredients to make cornbread.  Then I discovered…cornbread it actually super easy to make on your own!  You probably already have the ingredients you need in your cabinet.

Here’s my vegan cornbread recipe…

Ingredients

  • 2 flax eggs (1 tablespoon flax seed meal mix with 3 tablespoons water = 1 egg)
  • 2/3 cup white sugar
  • 1 cup yellow cornmeal
  • 3 1/2 teaspoons baking powder
  • 1/3 vegetable oil
  • 1 cup unsweetened almond milk
  • 1 cup four
  • 1 teaspoon salt
  • 1/4 cup drained canned corn (optional but highly recommend as it adds a nice texture!)

First step is to preheat your oven to 400 degrees and have a greased 9×9 pan ready.

Prepare your flax eggs and let them set for about 5 minutes.  In a large bowl I mixed my flour, cornmeal, sugar, salt and baking powder together. Next I added my flax eggs, almond milk, corn and vegetable oil  and stirred together.  Pour your batter into the greased pan.

I baked my cornbread for 25 minutes and that was perfect.  Test your cornbread with a toothpick to see if it comes out clean if you’re uncertain.

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I took this out of the oven about 20 minutes ago and it’s already half gone, I didn’t even get a picture in of the pan as you can see.  I hope you enjoy!

Zucchini Bread

It’s hard to believe I haven’t even been out of school two weeks yet!  We’ve already done so much and still have much more to do!

So far we’ve hit the beach, gone to the pool,  celebrated my hubby becoming a BCBA, done tons of walking, ventured to the Cape for a day, and have eaten some great food (and maybe had a few margaritas along the way!).

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I can always tell I haven’t been cooking too much when my manicure holds up for awhile.  It’s been fun going out to eat, but I do miss cooking.  I made a really great zucchini bread the first day of summer vacation and have been dying to make it again.  I’ve made this for my parents and in-laws and have received some positive feedback, plus the five year old will put away two giant pieces of this in one sitting so I think it’s going to become a staple for us!

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I apologize for not having any visuals of the zucchini bread making progress, but let me grace you with some pictures of our vacation so far.

Ingredients:

  • 3 cups freshly grated zucchini
  • 3 cups flour
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 1/3 cups sugar
  • 3 flax eggs (one “egg” = 1 tablespoon of flax meal and 3 tablespoons of water)
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup of melted vegan butter + some extra for greasing the pans

So I don’t know if I’ve mentioned it before, but I’m not really a baker.  Baking makes me nervous honestly.  If you forget one ingredient you can ruin your recipe.  Luckily this one is pretty simple, plus you can add some goodies to this bread if you like.  The first time I made it I had some extra pecans on hand which added nicely to the bread.  This time I threw in some freshly grated ginger to the bread and it was a nice addition as well.

First attack your zucchini.  It’s a little time consuming (and a decent arm work out).  Once your zucchini is grated set it aside.  I have seen different recipes that ask you to drain or dry your grated zucchini to get rid of the extra moisture, but I did not with my bread.  I think since you are not using real eggs you should leave your zucchini as is.

Next make you flax eggs.  Whisk together the flax meal and water and let that sit for about 5 minutes.  Yes, I know it looks nothing like eggs, but you won’t even notice it in your zucchini bread.

Add all your dry ingredients (salt, baking soda, flour, sugar, spices) to a separate large bowl.  Add your flax eggs, vanilla, melted vegan butter to your bowl with the zucchini and mix together.  Then add your wet ingredients to the bowl with the dry and stir until blended.  If you find your batter is dry feel free to add a few splashes of almond milk.  I had to do that the last time I made my bread.

Next, split your batter between two greased 5×9 pans.  Throw them into the oven set to 350 and forget about it for an hour.  You’re house will start to smell amazing and you’ll have a delicious bread for breakfast. 🙂

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