Halloween Sweetness (only two months late) Yes, I know it’s December, and I should be all about the winter holidays . . . and I will be.
But first, I’ve got some backlog to work off. Like these gingerbread skeletons, which we had so much fun with. Tuxedo Boy’s class was studying the human skeleton, and at the same time, Craftzine featured Heidi’s genius version of these and we were inspired. It’s my standard gingerbread recipe decorated with royal frosting. I like my gingerbread just slightly chewy and thick, not thin and crispy. Gingerbread. My Grandma's Molasses Cookies. This is one of my favorite cookie recipes ever, for a few different reasons. First of all, they are just great cookies, rich with the flavors of molasses and ginger and cinnamon and sugar. Second, they are a snap to make, and they turn out perfectly every time. But most importantly, I make them from a recipe card handwritten by my grandmother, one of the most amazing people I have ever known. I don’t remember her as being particularly interesting in cooking, but what she made, she made well. I have a crystal-clear memory of being sent outside to play in the mornings on her beautiful Vermont farm with two slices of hot buttered cinnamon toast – one for each hand — and I have never been able to replicate the particular taste of that toast.
She also made these perfect molasses cookies, and luckily for me at some point she wrote out the recipe for me, in her handwriting that I remember so well right to this day. There they are in that jar in the middle. My Grandma's Molasses Cookies. Halloween Sweetness (only two months late) Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living.
By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!)
, they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? I’m sorry. Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips).
Graham Crackers. July 4, 2007 Graham Crackers by IsaChandra I have an awful habit of posting recipes just a little too late to be used for the holidays.
Oh, well. Have vegan smores next 4th of July, if there is one. I wanted a graham cracker that was relatively hassle free, most graham cracker recipes call for chilling the dough and that sometimes turns me off from baking. Vegan Milano Cookies. September 10, 2007 Vegan Milano Cookies by IsaChandra Well, obviously they’re vegan – I just titled it that way for google purposes.
Or Ask Jeeves, if you prefer. The PPK messages boards were clamouring for a version of these and what the PPK message board wants, the PPK message board gets. Pumpkin Oatmeal Cookies. October 20, 2008 Pumpkin Oatmeal Cookies by IsaChandra Makes 4 dozen cookies These are soft out of the oven, but as they cool they are nice and chewy.
They are a serious crowd pleaser, for crowds with taste buds. Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good! Equipment baking sheets 2 mixing bowls Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 tsp cinnamon 1/2 teaspoon nutmeg. Banana-Oatmeal-Chocolate Chip Cookies Recipe. Yunhee Kim Ingredients 1 cup oat flour 3/4 cup old-fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source) Preparation 1.
Preheat oven to 350°. 2. Print Prep: 10 minutes; Cook: 25 minutes. Yield: Makes 16 cookies Nutritional Information. Banana-Maple Oatmeal Cookies. What can I say about these cookies?
Should I start with the fact that they contain no white flour, only oatmeal and whole wheat? Or is it more important to note that they’re sweetened with pure maple syrup? Or should I remind you that since this is the FatFree Vegan Kitchen, they contain no added oil or margarine, only the fats that are naturally present in the oats and other ingredients? No. If your loved ones are like mine, they won’t ask you about the flour, sugar, or fat; they just care about the taste. A Few Notes: The banana flavor is very subtle in these cookies, so even if you don’t like bananas, you might not mind it here. I used a mixture of ground white chia seeds and water to mimic the consistency of eggs, but I’ve included a couple of other egg replacement options that should work as well. To make the heart-shaped cookies, I placed a cookie cutter on the baking sheet, pressed the dough into it, and then lifted the cutter off.