Tag Archives: recipe

Countdown to Cookies

Oh, killing me softly

and I’m still falling

still the one I need,

I will always be with yooou

This is what I was singing the whole time I baked this weekend. Is anyone else as addicted as I am? The video is also super adorable.

I have another thing for you to get addicted to- more cookies. This has been kind of a stressful week for me. I’ve been trying to register for classes for next semester plus I’m in a dance show that just opened last night! Thank goodness for chocolate.

Not only have I been on a quest for the perfect vegan pancake, but I’ve been searching for the perfect vegan chocolate chip cookie as well. I think I got it. They are crispy on the outside, chewy on the inside and the molasses adds an amazing richness to the flavor. These cookies are killing me softly. Just like Beyonce.

The Best Vegan Chocolate Chip Cookies (recipe slightly adapted from here)

makes about 20 cookies

2 cups flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips/chunks (make sure they’re vegan!)
2/3 cup vegetable oil
1/4 cup soy milk
1 tsp vanilla
1 tbsp dark molasses
1. Preheat oven to 350° and lightly grease two cookie sheets.
2. In a large bowl, mix together the flour, sugar, baking powder and soda, salt and chocolate chips.
3. In a medium bowl mix the oil, soy milk, vanilla and molasses.
4. Combine wet and dry ingredients. It works best if you use your hands!
5. Roll dough into balls and flatten onto the cookie sheets. Bake for about 10 minutes. Let cool and enjoy!
Munch.

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Oatmeal Choco-Banana Cookies

My friend’s class was having a potluck the other night and since I will take any excuse to bake for a bunch of people, I decided to make cookies for her to bring. I didn’t have much time or supplies, so I scrounged together the random ingredients I had and actually came up with something pretty delicious! She said everyone loved them. The only problem is they dry out a little the next day if you don’t seal them up really well- they’re best eaten the day you make them.

Oatmeal Choco-Banana Cookies (adapted from Vegan Cookies Take Over Your Cookies Jar)

Makes about 2 dozen

1 ripe banana

1/3 cup oil

2/3 cup sugar

1 tsp vanilla

3/4 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 cup cocoa powder

2 cup quick oats

optional if on hand: chocolate chips or walnuts

1. Preheat your oven to 350° and grease two cookies sheets.

2. Mash up the banana really well in a large bowl, then mix in the oil, sugar and vanilla.

3. Add in the flour, baking soda, salt, cinnamon and cocoa. Stir until combined, then add the oats. Add a little water if the dough is too crumbly.

4. Roll dough into balls and flatten them onto your cookies sheet. Bake for about 10 minutes- do not over bake or they will dry out!

Mmm these ingredients make such a great cookie combination!

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Sunday Pancakes

When I was little, having pancakes on a Sunday morning was always the most exciting thing in the world. It didn’t happen very often, so you knew it was an extra special day when you woke up to the smell of butter sizzling on the griddle.

Confession time: Now that I’m in college and I have more control over my own meals, I have pancakes at least every other weekend. Somehow though, the novelty still hasn’t worn off. They’re still a super exciting prospect to wake up to. My friends and I usually go to this great brunch place in town, The Black River Cafe, that has incredible vegan pancakes, but this past weekend I decided I didn’t feel like spending the extra money, so we made our own!

I have had the most difficult time coming up with a good vegan pancake recipe- I’m on a quest for the perfect one. The recipes I’ve made in the past were either too cakey, chewy or just plain ugly looking. This easy little recipe, however, is getting much closer to the perfect pancake. I will continue to tweak it in the future and let you all know how they turn out, but for now try this one! It’s great!

Sunday Pancakes (adapted from Kirsten’s Kitchen)

Serves 2

1 1/4 cups flour

1 tbsp baking powder

1 tbsp sugar

pinch of salt

1 cup soy milk

1 tbsp canola oil

1 tsp white distilled vinegar

Mix all the ingredients in a medium bowl, then ladle batter into circles onto a heated and greased pan. Cook over medium-low heat for about 1-2 minutes each side.

I love how versatile pancakes are. Feel free to slather them in syrup, like I did, or else applesauce, peanut butter, and jelly are all great toppings. You could also mix anything into this batter; chocolate chips, bananas, berries, whatever your taste-buds desire!

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Thank You Cake

Sometimes words just are not enough. Sometimes you have to find other ways of expressing gratitude to someone. The solution to this problem is always chocolate cake. Trust me.

I took a train back to school from New York and it was delayed 3 hours and my poor friend was stuck waiting for me at the station, freezing in her car while I called her every five minutes saying “Okay, they said we should be there in 20 minutes. Oh wait, make that an hour. Oh wait, two hours….” The least I could do was bake her a cake.

This cake is fairly basic, so I decided to boost the chocolatey goodness by drizzling homemade chocolate sauce all over it. Mmmm it came out light and fluffy and was so easy to make! It’s the perfect recipe to whip out when you need another way to say “thank you” or “sorry” or “you’re the best.”

Basic Chocolate Cake with Chocolate Sauce (from The Joy of Vegan Baking)

Cake:

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp baking soda

1/4 heaping cup cocoa powder

1 1/2 tsp vanilla extract

1/3 cup canola oil

1 tsp white distilled vinegar

1 cup cold water

1. Preheat oven to 350° and oil a bundt pan or 9″ round cake pan.

2. Combine the dry ingredients in a large bowl. Make a well in the center and pour in the wet ingredients. Mix until just combined and pour the batter into the prepared pan.

3. Bake for 30 minutes or until a toothpick comes out clean. Let cool for about 15 minutes and flip onto a plate.

Chocolate Sauce:

1 cup sugar

1 1/2 tbsp flour

1/8 tsp salt

3 tbsp cocoa powder

1 cup vanilla soy milk

1 tsp vanilla extract

1. Combine dry ingredients in a sauce pan and then add the milk and vanilla.

2. Stir over medium heat and let it boil for 3 minutes. Remove from heat, it will thicken as it cools.

Of course, my kitchen lacks a real sauce pan, so I came up with the genius idea of using a tea kettle instead. It was actually perfect for easy pouring! …Oh college life.

Enjoy!

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Pear Muffins

Finally, a recipe! After weeks of non-stop commotion, I finally had a chance to take a breather and bake.

Muffins are one of my absolute favorite things to make. They are so simple and so delicious and you can put almost anything in them and still have them taste great. Also I’m all out of oatmeal and cereal and it’s been to rainy and gross to walk to IGA, so these little gems just solved my breakfast problems. Seriously. When I don’t have breakfast, it’s a big problem.

Pear Muffins

(make 18 muffins, or 12 muffins and 1 small loaf of bread)

3 cups flour

¾ cup brown sugar

4 tsp baking powder

1 tsp cinnamon

1 ½ cups soy milk

½ cup canola oil

2 tsp vanilla

2 pears, chopped

1. Preheat oven to 400° and line a muffin tin with paper cups.

2. Mix all the dry ingredients together, then add the wet. Stir until just combined.

3. Fold in the chopped pear and pour batter into prepared pan. Bake for about 25 minutes, let cool and enjoy!

This song has been my jam this week.

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Banana Peach Spice Bread

Yay we got our oven back! Just in time. I finished a difficult paper for my literature class last night, so baking this bread was the perfect stress release. There is no better way to begin a week than by making some good old-fashioned banana bread…. except this recipe has a twist. I realized I didn’t have enough bananas for the recipe I had planned on using, due to my late night peanut-butter-and-banana snacking, so I decided to mash up an overripe peach instead. Bananas and peaches go together great in smoothies, so why not in bread as well?

Banana Peach Spice Bread

(adapted from Susan’s recipe)

2 large bananas

1 peach, peeled

1 tbsp white vinegar

1/3 cup soy milk

½ cup sugar

2 cups unbleached flour

¾ tsp baking powder

¾ baking soda

½ tsp salt

½ tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

  1. Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.
  2. Mix the soymilk with the vinegar and let it sit until it curdles into vegan “buttermilk”
  3. In a large bowl, mash the bananas and the peach together. Add the “buttermilk” and sugar and stir.
  4. In a separate bowl mix the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet and stir until it is combined.
  5. Spread the mixture evenly in your loaf pan and bake until a knife inserted into the middle comes out clean or for about 50 minutes. Cool and eat!
This actually might be one of the best banana bread recipes I’ve made. It’s not only vegan, but super low-fat, which a lot of people are usually skeptical about. However this quick bread will hush up any skepticism. It’s moist, just the right density and full of tummy-warming flavor. Use this to surprise anyone who thinks vegan baking is bland!
On a different note, I know I set out with the intent that I would have new posts on here every other day, but between classes, Fearless and Loathing, work, being in a dance piece and actually trying to have some sort of a social life, I think that’s gonna have to change. Here’s the deal, I can promise at least one new post per week. Depending on my schedule and how often I cook, sometimes it’ll be more, but I think once a week will suffice! I have so many recipes that I can’t wait to make and share with you all, so stay tuned. 🙂
Speaking of staying tuned… does anyone else have to have music when they cook or bake? I know I do. This is a song from my banana bread baking music.

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Warm Tomato and Peach Salad

One pattern you might notice on this blog is that I use a lot of the same ingredients, but do different things with them. Yes, I’m cheap. I make ingredients last as long as they possibly can, so I apologize for the repetition but also I think it’s good to find new ways of mixing together similar foods! Like having tomatoes in 3 different posts so far…

This past weekend I went to the Oberlin Farmer’s Market and got some yummy fresh veggies. Here’s what I bought:

Now to be honest, I don’t really know what to do with an eggplant- I’ve never cooked with one before, but I thought I might as well try! Any suggestions?

I did, however, know what to do with tomato and basil. My favorite food, before I went vegan was a Caprese salad: tomato, basil and mozzarella. Now that I’m vegan I decided to put a new spin on this basic idea. Remember that fresh peach I had a picture of a little while ago? Yep, that’s what I added. You may be thinking, “tomatoes and peaches? what kind of a combination is that?” Well, let me tell you, it was amazing. This salad is so easy to put together and could be served as a side dish or a light lunch (or lunch and dinner, like I did).

Warm Tomato and Peach Salad 

serves 2

2 large tomatoes, sliced

2 large peaches, peeled and sliced

1 tbsp olive oil, plus a little extra

1/3 cup packed, chopped fresh basil

salt and pepper to taste

1. Place the peach and tomato slices on a tray and drizzle with the extra olive oil. Broil them in a toaster oven (or real oven) for about 20 minutes.

2. Take them out of the oven, and then mix them in a medium bowl with the 1 tbsp of olive oil and basil. Season it to taste and eat!

Super easy, super delicious.

Check out my super awesome wolf-eye knife.

I suppose you could make this salad cold too, but it was really good warm. Especially on rainy cold days.

Enjoy!

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Filed under Lunch and Dinner, Recipes