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Archive for the ‘Treats’ Category

Everyone has foods that bring back the comfort of home when you were small. This week I have been feeling a little bit of homesickness, a rarity for me; and I have the distinct memory of my mother’s peanut butter cookies fresh out of the oven. The food memory has been haunting me all week, so this morning I decided that it was about time that I did something about it! I hunted down the recipe and did some quick changeroos. The original recipe is neither vegan or gluten free, so I did some altering on my own. The end result brought me right back to my five year old cookie stealing days… (who’s been stealing from the cookie jar?… or was it just my family who used to sing that).

Hot out of the oven

GF, Vegan Peanut butter Cookies

1/2 cup earth balance

1/2 organic natural peanut butter

1/2 cup cane sugar

1/2 cup brown sugar

1 flax egg (1 T flax + 3 T water, stir and let sit until it begins to thicken)

3/4 tsp vanilla extract

1 1/4 cup gluten free flour (today I used spelt, but I’m sure brown rice would also work)

3/4 tsp baking soda

1/2 tsp salt

Directions:

 First, preheat the oven for 350 degrees

Grab a large bowl and begin to measure out the wet ingredients. (Earth balance, peanut butter, sugar, flax egg, vanilla)

Once measured, mix them up.

In a separate smaller bowl, mix up the dry. Add the wet ingredients to the dry and mix up until nice and smooth.

Next, prepare your pan. For us, we use a SILPAT. A nifty and very handy device that doesn’t require greasing and allows your cookies to slide off easily and evenly cooked. If you don’t have a SILPAT around, just oil the pan lightly.

Put a half cup of sugar (your choice of kind, we used cane sugar, in a small bowl) Roll each cookie into a ping pong ball shape, and then roll in the sugar until nicely coated. Place each ball on the pan. Smoosh with a fork in a criss-cross pattern

The Smooshing Process

Place in oven and bake for 10-12 minutes. Keep a sharp eye on them because these cookies taste best when just barely browned on the bottom and edges! Enjoy a taste of my toddler years 🙂

Love, Robin and Katie

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Mamma Pea of Peas and Thank you is a goddess. Cooking up a culinary storm for her incredible cute family, we try out as many of her recipes as we can. I urge you to allow yourself to get sucked in to reading her blog. The Black Forest Brownies are, in our opinion, the best brownies vegan or not! We hardly changed the recipe, but made them with spelt flour (Even though it’s not completely gluten free, I can digest spelt a lot better than gluten and find it easy to work with), upped the cocoa, and used carob chips instead of dark chocolate! Robin is the one who gets frequent brownie cravings, but these may have made me a new woman. They’re certainly going to be around in our apartment more often from now on.

Ingredients:

3/4 cup spelt flour

2/3 cup cocoa powder (this is more than Momma uses, but it was a happy accident and we found it made then richer, chocolatier, gooey-er… a major plus in our books)

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsweetened applesauce

1/2 cup almond butter

1/2 cup brown sugar (Momma uses organic sugar)

1/2 cup (or more, or less – whatever you please!) carob chips

Directions:

Preheat your oven to 350 degrees and prepare a 8×8 pan with whatever method you find best, (parchment paper, cooking spray, etc.) we use coconut oil. In a large bowl combine the dry ingredients (with the exception of the chips, and sugar). In a separate bowl, combine the wet ingredients and the sugar. Add the wet to dry and stir until combined. For this consistency I find it’s best to use a wooden spoon or a spatula. Fold in the chips. Bake for 18-20 minutes. Allow to cool (I know, it’s hard) before cutting and devouring. Peas has a recipes for frosting up, but we liked them so much (and found them decadent enough) that we ate them plain.

Gooey Goodness.

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Cupcakes, cakes younger and cuter sister that gets all the attention. We made these after a very long day of work and grumpy people. We’ll admit that by the time we both got home from our individual days it was quite late, almost 11. However, a cupcake always makes the spirit (not to mention the belly) feel a little happier; so it is our personal opinion that ANY time of the day is cupcake time. For our pick me up we decided on:

Gluten-Free Chocolate Cupcakes with Chai Buttercream 

Cupcake Therapy

Ingredients:

3/4 Cup Unsweetened Soy Milk

1 tsp apple cider vinegar

1/3 cup coconut oil

3/4 cup agave

2 tsp vanilla extract

1 cup gluten free flour (we used brown rice :), but I’m sure spelt would work wonderfully)

1/2 cup of dark cocoa powder

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Directions:

Preheat oven for 300 degrees. In a medium sized bowl, mix the milk alternative of your choice with the cider vingar. Let sit for at least 5 minutes or until well curdled.

Add coconut oil, agave and vanilla. Whisk until well combined.

In another larger bowl, mix together all the dry ingredients. Add the wet to the dry then mix until combined. Try not to mix too much more than necessary to keep the bubbles in the batter. This way your cupcakes will be nice and fluffy with air.

Fill a cupcake pan with liners or spray with oil lightly. Use the 1/3 cup to carefully pour batter into each cupcake nook. Let cupcakes cook for 25-30 minutes until nice and springy. They should look like little domes.

Fresh out of the oven 🙂

Place cupcakes in a cool spot to cool, and prep your Chai Buttercream Frosting!

Chai ButterCream Frosting

Brew one large tablespoon of loose leaf chai in 1 T of hot water. Set aside.

Chai Brewing

While this is brewing, measure out 1 1/2 -2 cups of icing sugar in a large bowl

add 1/4 cup earth balance

Use a hand blender to blend the mixture until a nice smooth texture forms. Add in tea, as well as the loose tea leaf. Blend again. Place icing in fridge.

*For best texture results, it is better to make the icing the day before and let it fully set in the fridge.

When you have either a) waited as long as your grumbly tummy and nostrils can handle, or b) exercised a very high level of restraint which we have yet to master, and waited until the cupcakes are completely cooled; Ice your cupcakes. Bite, fall in love, feel better and bite again. Repeat. 

Bite me. Love me.

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Mornings are tough. I think everyone develops their own personal routine to make bribing themselves out of bed much easier. Some people eat their oatmeal, some people eat their cereal and most people need their daily medication of coffee or expresso. For me, I almost always need my breakfast smoothie. About a year ago I would have personally informed you with an absolute certainty  that their was absolutely no way I was going to eat blended greens in a drink. However, I read on ohsheglows that blended greens in the morning can be one of the best energy boosters. So very skeptically I began my journey to find the perfect breakfast smoothie to give me a big enough punch in the stomach to wake me up. My first smoothies were tiny bits of spinach with plenty of nut butter and chocolate hemp powder to cover any potential green taste. They were good but not quite the best thing to start off the day with. Finally after much experimentation, I have come up with two smoothies which I am in love with and frequent my breakfast routine the most.

Coconut Kale Smoothie:

I particularly love this on a day where I feel like I may not get the right dose of greens during the day. Afterwards I always feel like I have a nice glow to 🙂

Ingredients:

2 large leaves of green kale shredded

1 cup of unsweetened almond milk

4 dates

1 frozen banana chopped

1 tsp vanilla extract

1 T unsweetened coconut flakes

2 T rolled oats for topping

1 generous T of almond butter for topping

Directions:

Combine all ingredients in a blender. We use a hand blender since we do not yet own a blender like a VitaMix. Pour into bowl. Top with rolled oats and almond butter. Give it a stir. Indulge and WAKE UP 🙂

Cinnamon Almond Cherry Frosty

For those days you feel like gelato for breakfast but know you should attempt to restrain yourself. This is JUST as good I swear! aannnnnd it’s actually healthy, not to mention won’t send you into a sugar coma at 7 Am.

Good Morning World!

Ingredients:

3/4 cup (or more) frozen pitted cherries

1 small frozen banana

2 handfuls spinach

2 tsp cinnamon

1 large T of almond butter

3/4 cup or more of unsweetened almond milk (depending how gelato like you want it to be, add more for more smoothie texture)

1 T unsweetened coconut

1-1/2 T hemp seeds for topping

Directions:

Combine all ingredients in blender and blend! Add hemp seeds, and dig in 🙂

Et Voila! Two simple, delicious and healthy breakfasts for you that can be made in less than 5 minutes. Take that mornings 🙂

Love Robin, and Katie

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