Tag Archives: cookies

Bake Sale Success aka Partying With the Haiti-ins.

Remember this scene?  Well, we made some serious room at the table yesterday.

At the Vegan Bake Sale for Haiti at Locali we raised … (drumroll please) … $3285.43!!  Which will all be sent to Doctors Without Borders for relief in Haiti!  Thank you so much to everyone who came out and loaded up on goodies.  Thanks especially to Beth who completely bought me out (and several other people) at the end of the day! These pictures are courtesy of the lovely Ashley.

Haitian Flag Cupcakes!

S’Mores Explosion Cupcakes by Alix!

The greatest guy ever!

My Oatmeal Cream Pies!  I also had Peanut Butter Chocolate Chip Blondies and Fat-Free Berry Bran Muffins that all sold out!  Hooray!

And in conclusion may I please remind you it does not say R.S.V.P. on the Statue of Liberty.

Holiday Gifts Galore

Hey folks.  I been busy.  Busy making these lovely little jars of happy.  And baking.  Right now my house smells like a gigantic carrot bundt cake.  I wish my house WAS a gigantic carrot bundt cake.  Breakfast in bed?  No.  Breakfast IS bed.  Perfect.

So I think this is a really great Christmas/Hanukkah/YaKnow/TheOneWithThePole gift!  Go out and get yourself some mason jars and fill them up with dry goods for your favorite cookie recipe.  Include the recipe with the gift so your gift receivers know what the heck to do with the stuff.  Put some pretty do-dads all over the jar.  SMILE!  Give it to someone!  This is so much fun!  We all really like each other!  Look at all that smiling!

Now ain’t that just a thing of beauty?

Happy Holidays!!!

So Christmas Happened

I was around for it.

So were these guys:

Gingerbread Fellas

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They weren’t too happy about their fate but that’s what you get for being delicious.

This stuff was around too:

Orange Cranberry Nut Bread

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I felt very Martha using the bakery mini-loaf sleeves and name tags.  When I set about to making these, I realized the only appropriate baking oil I had on hand was coconut oil, so I went for it.  There was definitely a coconutty flavor to the bread, but it worked!  Like a tropical holiday vacation in your mouth!

I’ve been making a lot of soup recently and doing a lot of roasted vegetables with different marinades.  One of these days I’ll catch up on my posts.  Well.  Probably not.

Cookie Party!

Luckily, cookies with faces and appendages are still vegan.  And they apparently have the added bonus of hallucinatory qualities!

Last week, I came down with the “Welcome to New York, Here’s Your Deathly Seasonal Illness.”  It was charming.  And by charming I mean soul-sucking and beastly.  I had no appetite for a good five days, and all I could imagine eating were comforting cookies.  After day four of being sick, I ventured out to the grocery store and managed enough oomph to bake not one but TWO kinds of cookies.  I brought them all in to work (after eating as many as possible) and assured everyone of my adamant hand-washing during the baking process.  So here’s what I managed:

Dreena Burton’s Homestyle Chocolate Chip Cookies

(Wheat-Free! – I used spelt flour)

Recipe

Ingredients

1 cup unbleached all-purpose flour (see note)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1⁄4 teaspoon sea salt
1⁄3 cup pure maple syrup
1⁄4 teaspoon blackstrap molasses
1 – 1 1⁄2 teaspoons pure vanilla extract
1⁄4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips

Directions

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).

Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.

Makes 9-12 large to average sized cookies

© Copyright 2005 Dreena Burton

Pumpkin Oatmeal Cookies

I’m normally a chocolate chip cookie gal, but I really loved these.  They are the perfect autumn cookie.  Hands down.

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

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

Crazy Bean Sports League

On Sunday I had a Kickball/Going Away Picnic in the park with all my favorite deputies.  It was AMAZING. A few games of kickball (in which we recruited four other picnickers) turned into ultimate frisbee and then a tennis tournament.  It was like we were all five years old at a field day!  I had so much fun and I’m really grateful to everyone who came for giving me such a nice send-off to New York.  Of course, I had to test out some new recipies on my loved cronies.  After two failed attempts at making vegan brownies (ugh), I decided to make the salad you see above and Oatmeal Cream Pies!  At the picnic, everyone referred to my salad as:

That Crazy Bean Salad

Recipe

Ingredients

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1/2 Purple Onion
  • 1 Ripe Avocado
  • 2 Tomatoes
  • 1 can sweet corn
  • 1 can black beans

Directions

  • Chop the peppers, onion, and tomatoes into 1/2 inch pieces and put in a large bowl
  • Drain the corn and beans and add to the bowl
  • Mix it all up like you’ve got something to dance about

I had this salad a couple nights ago at my aunt and uncle’s house and fell in love with it.  It was perfect for a hot day of running around and kicking things and crashing into people.  Just in case you need a recipe for that.

What’s that?  Oatmeal Cream Pies?

These things are so sweet and decadent that you’d think I’d have only been able to polish off one.  You’d be wrong four times.  The oatmeal cookie part is based off of Kittee’s Oatmeal Cookies minus the chocolate chips and cherries.

Recipe

Ingredients

  • 8 oz Earth Balance (half a tub) or soy margarine
  • 2 T molasses
  • 1 1/2 cups unbleached granulated sugar
  • Ener-G egg replacer for 1 1/2 eggs (follow box directions)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 2 cups rolled oats

Filling

  • 1/4 C vegan margerine
  • 1/4 C vegetable shortening
  • 2 1/2 C powdered sugar
  • 1 t vanilla extract

Directions (copied from pakupaku.info)

  • Preheat the oven to 350F.
  • In a large bowl, cream together the margarine and both sugars until light and fluffy.
  • Add the prepared egg substitute and beat together.
  • Add the vanilla and mix to combine, scraping down the sides of the bowl.
  • In a separate bowl, sift together the flour and baking soda and stir it into the creamed mixture until well combined.
  • Add the oats and mix to combine.
  • Spoon a heaping teaspoon of dough onto an ungreased baking sheet. Repeat, spacing the cookies at least two inches apart. You should have room for three rows of four cookies.
  • Bake cookies until golden brown, 14-16 minutes. Transfer to a wire rack to cool. Makes four dozen delite-full cookies.
  • Begin to prepare the filling by creaming the sugar and margerine for two minutes.
  • Add in the powdered sugar and beat until light and fluffy.
  • Add the vanilla and mix until incorporated.
  • Construct the cream pies by spooning a heaping teaspoonful of the filling and smashing it between two cookies.
  • Refrigerate until ready to serve.

Everyone seemed to like the cream pies, but I’m not sure anyone appreciated them quite as much as this guy:

Theo managed to snag a cookie and got through a third of it before I noticed.  Sneaky little mustache man.

Summer Summer Summertime

“Yeah I got on sneaks but I need a new pair
Cause basketball courts in the summer got girls there
The temperatures about 88
Hop in the water plug just for old times sake
Break to ya crib change your clothes once more
Cause youre invited to a barbeque thats starting at 4”

Our barbeque started at 2, but who’s to argue with the Fresh Prince?  We headed to the Hollywood Farmer’s market early Sunday morning to get the supplies necessary to create this dish:

Haricots Verts with Figs and Walnuts

This is a really simple recipe that is inspired by a dish that the boy and I shared at a Silverlake restaurant.  All you do is blanche about a pound of green beans, quarter 10 or so figs, throw in two handfuls of walnuts, and sprinkle with lemon juice and salt to taste.  It’s such a light, refreshing salad but the figs and walnuts make it feel, as one diner put it, “decadent.”    Oooooh.

The other dish I contributed to the barbecue was a menacing counter balance to the healthy glow we all felt after the salad.  Introducing:

Emma’s Oatmeal Chocolate Cherry Cookies

courtesy of the lovely and talented Kittee!

These cookies are out of control.  They were so amazing – I couldn’t stop scooping out the batter and eating it before I could even get them in the oven.  The recipe still yeilded 4 dozen cookies, plus 2 gigantor cookies I have saved in the fridge for my parents when they come into town this weekend.  The texture is perfect – chewy and a little crispy on the edges.  None of that fluff or cakiness I find so abundantly present in a lot of cookie recipes.  At one point during the barbecue, there was a chorus of toddlers chanting “COOKIE COOKIE COOKIE.”  It was a beautiful sight.  Oh, and that four dozen? GONE.  I took home an empty tupperware container at the end of the day.

Nothing like playing with a four year old in a pool for a few hours to work up an appetite.  The lovely Princess Addie, seen here about to chomp down on my foot, is the product of another blogger, Amy Lou and papa Finn.  They were visiting from out of town, and we had an excellent time playing and splashing and Abba-ing.  On one last note, this is why the summer is so great:

None of This Is Good For You

And that is precisely why I enjoy making them. I’ve had a cold and have been forced to sit inside for the past few days. I have a hard time staying still – even when I am knocked up with Sudaphed, Zicam, and Emergen-C. In my delirious OTC drug-haze I felt compelled to bake.

Zucchini Muffins

Well, ok let’s rewind for a second. I made these muffins while visiting my sweet precious girls, Chloe and Sarah, in Berkeley. The second day I was there Chloe got a sinus infection and the sky opened up with a brutal non-stop rain. We could do nothing but hang inside, watching episodes of Freaks and Geeks and baking with what they already had in their pantry. I wanted to make something vegan, and luckily these muffins don’t call for soy milk or margarine — two things the girls don’t have being omnivorous chicks. They DID have a few zucchini and bananas – score!

I halved this recipe from theppk.com

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Combine these with this:

And any sick person is instantly cured. I’ve created a new panacea!

Jelly Donut Cupcakes

Whenever the boy goes into the studio to record, I know it’s time to start baking. His bandmates are bottomless pits for baked goods, so I can get all this good stuff out of the house before I devour an entire pan of muffins. Thank you boys, for your furnace-like metabolisms. The recipe is from Veganomicon.

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Sidenote: I didn’t have enough confectionars sugar left for the top so they look a bit … gorey.

Dreena’s Homestyle Chocolate Chip Cookies

I’d like to start out by saying — this recipe slays (SLAYS) every chocolate chip cookie recipe ever. SLAYS. I used spelt flour for the first time – hooray- and everyone I gave these to freaked out, not at all believing in their vegan-ness. To quote a conversation with my boyfriend:

Boy: These can’t be healthy with all that butter

Me: No butter, holmes.

Boy: OK, all that margerine.

Me: Nope.

Boy: What the hell is in these things!? WHY ARE THEY SO GOOD!?

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Recipe from Everyday Dish

1 cup unbleached all-purpose flour (see note)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1⁄4 teaspoon sea salt
1⁄3 cup pure maple syrup
1⁄4 teaspoon blackstrap molasses
1 – 1 1⁄2 teaspoons pure vanilla extract
1⁄4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).

Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.

Makes 9-12 large to average sized cookies

© Copyright 2005 Dreena Burton

Now that you are one step closer to e-diabetes, I should mention that I’ve been eating and making lots of actual healthy things (I promise) that I’ll post soon.