The Vegan Compost Cookie

There is a popular bakery in the East Village of Manhattan, called Momofuku Milk Bar.
Chef Christina Tosi creates very unique sweets there, including a cookie that is called The Compost Cookie. 
There has been a lot of buzz about this cookie. To begin with, it is made with butter and sugar that is creamed for 10 minutes!  Then, it is created with "thrown in" items, such as potato chips, chocolate chips, pretzels, coffee, cereal, and any other snack item you may have lying around.
Interesting right?
Well, this cookie is for sure not vegan, but you all know how I like a challenge...so, here is a version of the Compost Cookie my style.
Now normally, I would not use regular all purpose flour for a baked good.  I usually skip the all-purpose flour in favor of other delicious protein and fiber filled varieties.  But since this cookie is really, truly, simply a treat, and a unique one at that...I let the flour thing slide. 

There are a few things I did to up the health of this guy a tiny bit, but you know, sometimes a cookie is just a cookie, and life is full of indulgent, distinctive moments. 
This cookie ends up tasting almost like Cracker Jacks in cookie form.  It ends up a little chewy, a little sticky and crispy, sweet and salty.  My kids thought they were the best!

Please, Please read this recipe all the way through before beginning.  It does require at least an hour of refrigeration before baking.
Here is my adapted vegan version of
The Momofuku Milk Bar Compost Cookierecipe by Christina Tosi
This recipe makes 14 large cookies

In a stand mixer (or hand held, if you can hold it that long!) cream together:
1 cup of Earth Balance vegan buttery sticks
1 cup organic sugar (evaporated cane juice)
3/4 cup packed organic light brown sugar
1 tablespoon corn syrup
Cream these on medium  high for 2-3 minutes until fluffy and pale yellow in color.  Scrape the side of the mixing bowl with a spatula as you go.

Next, lower the speed and add:
1 teaspoon of best quality vanilla extract
2 tablespoons ground flaxmeal  (I used Bob's Red Mill golden organic flaxseed meal)
6 tablespoons of water
Increase the speed to medium high and start a timer for 10 minutes (seriously).  During this time the sugar will dissolve and the mixture will become very pale in color and it will almost double in size.

When 10 whole minutes is up, on a low speed, add and just incorporate:
1 3/4  cups all -purpose flour (not bleached please)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 teaspoon instant espresso (optional)

Do not over mix your batter. Just mix for 30-45 seconds and scrape down the sides of the bowl with a spatula.

Now for the fun stuff!  Add in and just incorporate for 30 seconds or so:
1 1/2 cups favorite baking ingredients
I used 1 cup vegan chocolate chips, 1/4 cup of rolled oats and 1/4 cup of organic Envirokidz Koala Crisp cereal (think cocoa krispies). 
and
1 1/2 cups of your favorite snack food ,lightly crushed up
I used a mixture of Kettle Brand baked potato chips with sea salt, and Snyders mini pretzels.

Use a 1/2 cup measuring cup to portion cookie down onto a parchment lined sheet pan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimium of 1 hour or up to one week.
DO NOT bake your cookies at room temperature, they will not hold their shape.

Heat the oven to 400 degrees and arrange your chilled cookie dough balls on a parchment lined or silpat-lined sheet.  These cookies will spread so, place them about 4 inches apart.

Bake 9-12 minutes.  The cookies will puff, crack and spread.
At 9 minutes, they will turn brown at the edges and begin to brown toward the center.  Leave the cookies in the oven for the additional minutes if this hasn't happened, or your cookies still seem doughy and pale on the surface.

Important!  Allow the cookies to cool completely on the cookie sheet before transferring to a plate.  Store in an airtight container for up to 3 days on the counter or 1 month in the refrigerator. 

Enjoy this very unique cookie with a friend.  They are big enough to share!

Jammin' Oatmeal Muffins

I saw a shark today.  Yup, you read that right.  This New York City girl saw a shark. 

And not just saw it...but I was actually in the ocean with it when it made it's appearance.  Like a scene out of Jaws, whistles blew, a crowd gathered on the shoreline, and I went running out of the ocean.
I really hope some one caught that on video.  Me, running with a look of terror on my face.  I hope it ends up on YouTube.  It has got to be hilarious. 

So my vacation has had a few surprises, but I have to tell you,...I love the unexpected.
My vacation morning started perfectly today with these jammin' muffins.
They are hearty and filling, made with oats, spelt, walnuts and a surprise of jam baked inside.
I put apricot jam in half of them and raspberry jam in the other.
Of course, use any jam that you like...marmalade, strawberry, blackberry. 
Surprise somebody you love.

Jammin' Oatmeal Muffins

makes 12-16 muffins

Preheat oven to 375 degrees and lightly spray a muffin pan with non dairy cooking spray.








Whisk together in a medium bowl:
2 cups organic rolled oats
1 /14 cup organic pastry flour
2/3 cup organic brown sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon

In a separate bowl whisk together:
1/3 cup olive oil
1/4 cup unsweetened organic applesauce
1 1/4 cup almond or rice milk
2 tablespoons best quality vanilla

Pour the wet ingredients into the dry and stir very gently until just incorporated.
Then fold in:
1/2 cup toasted walnuts chopped (I toast the nuts for 5 to 10 minutes in the preheated oven.  It gives them a richer flavor.)  Save a tablespoon's worth for sprinkling on top.
Using a cookie scooper fill each muffin cavity 1/2 full. 
Gently spoon 1/2 teaspoon of the jam you like on to the batter.  (I used apricot in half and raspberry in the other half.)
Then cover the jam with more batter so the tin is now filled to 3/4 of the way full.
Sprinkle the tops with a pinch of organic brown sugar and a few chopped walnuts.
Place them in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
Place pan on wire rack. Let cool in the pan for 10-15 minutes, then remove muffins to the wire rack to cool further.  These muffins need a little time to set and the jam to cool a bit.

I had extra batter after the initial 12, so I used some to make mini muffins and instead of filling it with jam, I just sprinkled chocolate chips on top. 
Surprise!
Same recipe, no jam.
Spray a mini muffin tin with non-dairy cooking spray.  Fill the tin with batter 3/4 of the way full and sprinkle vegan chocolate chips on top.  Bake at 375 for 14-18 minutes.
These are awesome warm!

Quinoa Lover's Muffin

 I am on vacation in a very sunny and warm place.  The air and sun have completed defrosted me like a microwave.  From the inside out.
It was a well needed warm up.  I love the sun and heat, and mid-February in NYC is short on that.
Even on vacation though, my mind is on baking. 
Vacationing at my parents house in South Florida is a bakers dream.  My Mother has a big, beautiful kitchen with high windows and views of the palm trees and sky all around.  I could happily spend all day next to my Mother at the counter, creating and baking recipes. 
My kids though, cute in their bikinis, have been tapping their bare feet all morning at me. They are ready to jump in the pool.
Well, this muffin was a snap to make and baked super fast.  The quinoa gives this muffin a slightly grainy texture, almost like cornmeal, but tastes hearty like an oatmeal.  The organic brown sugar and currants give a slightly sweet flavor, just right for breakfast. It is a real quinoa lover's dream.

I shot a few pictures of these little guys, taking a nod toward our tropical setting.
I grabbed one off the cooling rack and headed to the pool. 
Sun and muffins?  Heaven!

Quinoa Lover's Muffin



Preheat oven to 350 degrees and lightly spray a muffin pan with non-dairy cooking spray.

Makes 12 muffins

Prepare quinoa first:

1 cup of uncooked quinoa

1 cup of water

Put them in a pot together over medium heat, bring to a boil.  Cover the pot, reduce heat to low and allow to cook for 10-12 minutes. 

Meanwhile; In a medium bowl whisk together:

2 cups organic spelt flour

3/4 cup organic dark brown sugar

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

In a seperate bowl combine:

1/4 cup olive oil

3/4 cup almond or rice milk

2 teaspoons best quality vanilla

1 teaspoon apple cider vinegar

Then whisk in to flour mixture:

2 cups of cooked quinoa (save any extra for lunch or dinner later!)

3/4 cup of currants (or dried fruit of your choice)

Combine milk mixture to flour mixture stirring until just incorporated.

Pour batter evenly into muffin pan and bake at 350 degrees for 17-20 minutes or until muffin springs back when pressed and/or a toothpick inserted comes out clean.

Remove pan to a wire rack and allow muffins to sit for 5- 10 minutes.  Then remove muffins to cool on a wire rack completley.  Enoy in the sun if you can!  Any leftovers from the day, wrap individually and freeze in an airtight container.

Granola Cookie

"I knew it!"

This is a really common phrase heard amongst me and my sisters.  

I am not sure how other people perceive this, but it is something we say when we feel intuitive about something.
Not in an arrogant way, more in a "I just had a feeling about that thing" way.

There is a bakery in Port Chester, NY that is owned by my sister's very closest friend, Jenn Kohn.  The bakery is filled with scrumptious baked goods and the most outrageous baked breads, all made there fresh every day.  It is aptly named The Kneaded Bread.  

Sadly for me, the baked goods are not vegan.

They also have a wonderful homemade granola there, that my sister goes to the bakery to have, every chance she gets. Many times I have heard her say that she wishes Jenn would make that granola into a cookie.  How perfect that would be. 

I will take that challenge, thank you very much....

"I knew it!" She said when she tasted the vegan granola cookies I had made.  "It has all the things I love and in perfect balance, all those seeds and nuts and grains!."

"I know!"  I replied.  Triumphant.

This cookie is simply crispy and chewy at the same time. All the flavors you love in granola...in a cookie to go.  I like it for breakfast!

Granola Cookie

Preheat the oven to 325 degrees and line a cookie sheet with parchment paper or a silpat mat.
Makes 16 cookies.


On a second lined cookie sheet, toast in the preheated oven for 5-10 minutes, watch for coconut to be lightly brown:
2 tablespoons raw almonds sliced or chopped
2 tablespoons organic sesame seeds
2 tablespoons organic unsweetened coconut
2 tablespoons organic sunflower seeds
**Toasting is not imperative, but really makes the cookie extra delicious


In a medium bowl mix together:
1/2 cup olive oil
1/4 cup of unsweetened applesauce
1 tablespoon best quality vanilla
1/2 teaspoon kosher salt
3/4 cup organic light brown sugar


In another medium bowl whisk together:
1 cup of organic spelt
1 1/2 cup of rolled oats-I use Bob's Red Mill Gluten-Free rolled oats
2 tablespoons flax seeds
1/2 teaspoon baking soda
1/2 teaspoon baking powder


Add the dry ingredients into the wet, and combine with a spatula.  Fold in the toasted ingredients,
then add in:
2 tablespoons dried cranberries
2 tablespoons tart dried cherries
2 tablespoons currants
**Use whatever dried fruit you love and/or include 2 tablespoons of vegan chocolate chips too!


Using a tablespoon sized cookie scooper, place dough on prepared pan about 2 inches apart.  If the cookies look "high", use a wet finger and gently press them flatter.
Bake at 325 degrees for 14-18 or until golden in color and crispy looking around the edges.
Place tray on wire rack and allow cookies to sit for 5-10 minutes.  Then move cookies off of pan onto a wire rack to cool completely.  
These cookies will keep in an airtight container on the counter for up to 3 days.  I like to throw any leftovers into the freezer in an airtight container so that I can grab one for breakfast or a snack anytime. 

Chocolate Chip Scones

I am crazy in love with coffee.  For my birthday this year, my kids bought me a mug that says,
"Don't talk to me until I have had my coffee"

That is one of the more true statements I have ever heard.
I am pretty sure any one who knows me will be nodding their heads in agreement with this.
I am almost not nice without my beloved brown beverage.

I made this recipe with a cup of coffee in mind. These Chocolate Chip Scones are the perfect compliment to my hot drink.  Other people pair things with wine...I pair mine with a cup of joe.

These though, are still simply delicious even without a hot cup of coffee.  My daughter loves hers with an ice cold glass of almond milk.  Any which way....yum!

Vegan Chocolate Chip Scone

Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silpat mat.

makes about 8 scones

In a medium bowl whisk together:

2 cups organic spelt flour

1/4 cup organic brown sugar 

1 tablespoon baking powder

1/2 teaspoon kosher salt

Add in:

6 tablespoons of Earth Balance buttery spread 

Use two knifes to "cut" the butter into the flour mixture; or you can just use your fingers.

The mixture should get crumbly, ending up with the butter in pea sized pieces.

Add in:

1/3 cup organic rice milk

2 teaspoons best quality vanilla

1/2 cup unsweetened applesauce

Stir in:

1 cup of vegan chocolate chips (I used mini chips)

When the dough is combined, turn it out onto a lightly floured surface and knead once or twice very gently.  Use your hands to make the dough into a round, flat 2 inch thick disk. Cut the disk like a pizza into eight triangles.  Place the triangles onto the prepared baking sheet.  Sprinkle the tops with a little organic sugar.  Bake at 375 for 20-22 minutes or until golden brown and firm to the touch.

Remove from the oven and place scones on a wire rack.

Break out your mug with the funniest saying, pour the coffee and enjoy!

Purple Haze Cupcake

"Excuse me while I kiss the sky".
My husband sings Jimi Hendrix tunes to my girls as they walk to school in the mornings. They giggle and act like they don't to know him, while he pretend riffs.

When I frosted these little cupcakes this afternoon, I was wanting them to be a deep purple, but when the natural food coloring brought me to this hazy gorgeous lavender, I thought of my husband singing to our girls.

"Acting funny but I don't know why".
The first batch of mini cupcakes came out moist, but a tiny bit crumbly.
 I couldn't quite give up on them though, because they were delicious and airy, but just couldn't keep it together.
I carried a tray of them with me that afternoon in search of critique.
Confirmed by friends...delicious...but it was a little like you couldn't get a grip on them.  They were just too delicate.
But a cupcake needs to stand up under its delicious frosting and I had to try again.  It only took a little more olive oil, and putting the batter in the refrigerator to chill , to get the perfect consistency.

My daughter went into a a euphoric state over the redone cupcake.

Like a cupcake junkie.

But here is the thing.  

There is no junk in these groovy little cupcakes.

Purple Haze Cupcake

Preheat oven to 350 degrees 

I used mini cupcake tins with liners but of course you could line a regular size cupcake tin as well. Yields 36 mini cupcakes.

In a medium bowl, whisk together:

1 3/4 cups organic pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup of organic evaporated cane juice

In seperate bowl combine:

1 cup organic rice milk

1 tablespoon apple cider vinegar

1/2 cup of olive oil

2 tablespoons of best quality vanilla

Mix the wet ingredients into the dry until just incorporated with no lumps.

Add and give a final mix:

1 tablespoon hot water

Put batter in the refrigerator and allow it to chill for at least 30 minutes to an hour.

Pour chilled batter into prepared cupcake tins 3/4 of the way full.

Bake at 350 degrees in the center of the oven for 12-14 minutes or until a toothpick inserted comes and clean.  The tops should feel just slightly springy.

Remove tins from oven and let the cupcakes cool in the pan on a wire rack.  I find that if I let them cool on the rack for about 10 minutes and then move the whole tin to the freezer for about 10 minutes, it allows the cupcakes to release easily.  Also the cupcakes need to be completley cool to frost, so this works for that too!

*For this cupcake I used Pamela's gluten free vanilla frosting mix.  Found in health food stores.  It is organic confectioner's sugar with 3% cornstarch and vanilla powder.
The recipe calls for Earth Balance vegan buttery spread and a non-dairy milk (I used organic rice milk).
For the gorgeous lavender, I used India Tree natural food decorating colors, which is made with vegetables like beets, cumin and red cabbage.  They sell it in whole foods.
A little goes a long way and the colors are gorgeous and so much fun!  

Happy Trails Muffin

I had a really bad baking day yesterday.  Nothing I made came out right.
It all went into the trash with a sad thud.

I was seriously discouraged and unhappy.
It was almost comical how upset I was by baked goods.

The problem was, that I feel very passionate about my baking.  I want it to taste delicious and look beautiful and be enjoyed.
Yesterday's attempts had none of those things....

But today, everything seemed right, and this muffin is a triple threat in my book.
It is inspired by trail mix, filled with almonds, sunflower, sesame and flax seeds.  Moist and hearty with banana, oats, spelt, and that high fiber, which is so good for you.  And like trail mix, it is slightly sweet with a burst of color on the inside from dried fruits.
It is the perfect breakfast muffin or a pick me up snack anytime.

This little guy rescued me from my baking doldrums and he is all sunshine and happiness.

Bake them and you'll see!

Happy Trails Muffin

Preheat oven to 350 degrees and lightly spray a muffin tin with non-dairy cooking spray.

Makes 12 muffins.

Whisk together in a medium bowl:

1 cup of organic spelt flour

1/2 cup Bob's Red Mill High Fiber Hot Cereal  (10grams of fiber per 1/4 cup)

1 tablespoon baking powder

1/4 teaspoon of kosher salt

In a liquid measuring cup combine:

1 cup organic rice milk

2 teaspoons apple cider vinegar

2 teaspoons vanilla

In a separate medium bowl combine with a spatula:

3/4 cup organic brown sugar

1/4 cup olive oil

Add the milk combination and flour mixture to the sugar mixture, stirring with a spatula to combine.  

Then stir in until just incorporated:

1 cup organic rolled oats

Then fold in:

3/4 cup very ripe mashed banana

1/4 cup unsweetened applesauce

Next stir in:

2 tablespoons sesame seeds

2 tablespoons chopped raw almonds

2 tablespoons dried cranberries

2 tablespoons dried apricots

2 tablespoons raisins

2 tablespoons flax seeds
Note:  These are the seeds and fruits I liked for today, but go ahead and substitute for whatever makes you happy!


I put a little brown sugar crumble on top,which is delicious, but also optional for your taste:
Topping:
Combine in a small bowl and mix with a fork:
2 tablespoons organic brown sugar
1 teaspoon chopped almonds and sunflower seeds
1 teaspoon olive oil

Pour batter evenly into the prepared muffin tin.  They should just about reach the top. Sprinkle each one with a bit of topping.

Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean.

Remove from oven and let them cool in pan, on a wire rack for 10-15 minutes.  Carefully take them out of the pan and enjoy warm.  Any leftovers let cool completely on a wire rack and then wrap individually and freeze in an air tight container.
Warm one up in the microwave for about 20 seconds any time you like.  Happiness!

Coconut Chocolate=Love Vegan Cupcakes (gluten free)

My sister is crazy mad in love with coconut.  Shredded coconut in particular. 
Shredded coconut on top of a cupcake. 
"A moist chocolate cupcake", she declared, "with marshmallow frosting".

Alright, this was a no worry in my book, and I was very happy to create this for her. 
Of course the base of the cupcake is from my Chocolate=Love vegan cake.  Then I used Suzanne's Ricemellow Creme and rolled the top in organic shredded coconut. Simple!
My sister spent the afternoon blissed out.
And as always, I am happy to spread the vegan love.

Check under Recipes for the Chocolate =Love vegan cake recipe.
Then just line a cupcake pan with liners and pour batter evenly amongst the 12 cavities.
Bake at 325 degrees for 14-18 minutes or until cupcakes spring back when touched and toothpick inserted comes out clean.
Let cupcakes cool completely before spreading them with Suzanne's Ricemellow Creme. (a non-dairy, vegan, gluten free product)
Then roll top in organic unsweetened coconut.
Bliss out-

Oatmeal Raisin and/or Oatmeal Cherry Chunk Cookies

Sometimes the very best things, are those old favorites that never go in and out of style. Broken in jeans, a sweatshirt you have had since high school, and any song by Billy Joel.

Billy would probably not be happy to hear me call him old fashioned.  

But the truth is...being the best is a good thing, and you can't deny greatness. 

Take the old fashioned oatmeal raisin cookie.

It is, was, and always will be a favorite.  It is a cookie that you can count on.  

This recipe I used two ways.

The traditional Oatmeal Raisin, crispy and chewy and sweet.

The other half I threw in vegan dark chocolate chunks and organic cherries.  

I mentioned in an earlier blog that my family goes crazy from that sweet, tart combination.  

And here it works especially well with the chewy oats.  The picture above is the cherry chocolate cookie.  The ones below are the old fashioned oatmeal raisin.

Be creative though...throw in what you like.  It can't be wrong if it tastes good to you!

Oatmeal Cookies with Raisins/ or Chocolate and Cherries

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silpat mat.

Yields 25-30 cookies

With an electric mixer beat until smooth and fluffy:

1 cup Earth Balance buttery spread 

1 cup of light brown sugar

2 teaspoons of best quality vanilla

3/4 organic evaporated cane juice

Then add in:

1/2 cup of unsweetened applesauce

In a separate bowl whisk together:

1 1/4 cup of organic spelt flour

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

Gradually add the dry mixture to the sugar mixture with the electric mixer until combined.

With a spatula, stir in:

3 cups organic rolled oats ( I use Bob's Red Mill gluten free oats, but this is not a gluten free recipe, so your choice)

Now for the fun!

Either add 1 cup of organic raisins to the whole batch or 

Split the batter into separate bowls and  add

1/2 cup of  raisins in one bowl

and  

1/4 cup of tart dried cherries 

1/4 cup vegan chocolate chips or chunks

You can use more or less depending on how you like things.

Use a cookie scooper, or a tablespoon to place the batter 2 inches apart on the prepared cookie sheet.

Bake at 350 degrees for 12-14 minutes or until the edges are golden and the tops begin to look dry.  Remove from oven and let the cookies sit on the sheet for 5-10 minutes and then remove to a wire rack.  

Of course, they are phenomenal warm with a cold glass of milk, but wrap the rest and put in an air tight container in to the freezer.  Awesome cold, or you can pop them in the microwave for 20 seconds.

Yummy!

Chocolate Mini Cake

Recently in a baking store, I spotted a whoopie pie baking pan.  I was in love.
I had made whoopie pies before (see my very delicious sweet potato whoopie pie recipe), and had always used a regular old baking sheet.

But this pan looked magical.  I was envisioning perfect chocolate whoopie pies with pink filling for Valentine's Day.
I thought they would be so romantic, all cute and round and pink.  I thought my kids would find them irresistible, and my husband would be wowed by my vegan baking prowess.

But really, this turned out to be well...just mini cakes.
Guess what? I found nothing wrong with that delicious idea!

This  little cake is so soft, so moist, and with the most wonderful deep chocolate flavor.  I kept to my idea of the rice marshmallow filling inside, pink, of course.  They are the perfect little Valentine's day match!

My kids gobbled them up, my husband sang my praises....and I renamed this creation the Chocolate Mini.

I really don't know how that whoopie pie got its name anyway....it's not even a pie.
I am though, still in love with the pan....

Chocolate Mini Cake

Preheat the oven to 350 degrees and spray a whoopie pan pie with non-dairy cooking spray.

This recipe makes 12 layers or 6 minis.  Double the recipe for 12 minis total.

With a hand or stand mixer beat until smooth and fluffy:

1/4 cup Earth Balance buttery spread non-soy

1/2 cup packed organic light brown sugar

1 teaspoon best quality vanilla

In a measuring cup mix:

1/2 cup organic rice milk

1/2 tablespoon apple cider vinegar

Let sit for 5-10 minutes to create buttermilk

In a separate medium bowl whisk together:

1 cup organic whole wheat pastry flour

1/4 raw organic cacoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

Add half of the flour mixture to the sugar mixture and stir to combine.  

Then mix in the buttermilk, again stirring until combined.

Add the other half of the flour mixture and

1 1/2 tablespoons of hot water

Stir until all ingredients are combined and the batter is smooth.

Pour batter into prepared whoopie pie pan, filling evenly about 2/3 full.

Bake at 350 degrees for 8-12 minutes.  The minis will spring back when touched.

Remove from oven and place pan on a wire rack.  Allow the cakes to cool and then run a knife around the edge of the cakes to release them.

In the meantime, make your filling.

With an electric mixer beat until creamy:

3 tablespoons Earth Balance

Then add and continue to beat until smooth:

3/4 cup organic confectioners sugar

pinch of salt

1/4 cup of Suzanne's Ricemallow Creme (found in health food stores, or check my link to the right of this blog to order online)

1 teaspoon best quality vanilla

Natural food coloring - I  used just two drops of India Tree

When the minis are completely cool use a knife or spoon to spread the filling on one underside of a cake.  Then take another mini and put that one underside down on top of the filling.

Grab a cute plate and a fork....Enjoy!

Note:

The filling can be kept in the fridge for up to one week.  These are best made right before they are served.  Wrap any left over minis individually and store them in the fridge for up to three days.  

Granola Bars

This morning we stepped outside our apartment building and onto the streets of NYC, the sun was shining super bright, and my 8 year old said, "I think I feel Spring".

Well thank you mother nature!  I was just starting to feel like I couldn't take one more minute of Winter. 
I know, I know,  a few blog posts ago I said we should stop wishing Winter away.
But I am making an amendment to that suggestion.
Don't wish winter away until at least the middle of February...but after that, let's all do some sun salutations and hold on to some warm thoughts. 
'Cause really....I am so over this particularly cold and snowy winter.

The spring feeling in the air made me feel like making something kind of light and energizing.  No heavy scones, cakes or donuts today. 
I made granola bars that are full of energy and health.  Raw almonds, gluten free oats, dried organic fruits.  Not too sweet and not too oily.  I find some granola recipes to be that way, but I lightened up on those ingredients, and really went for the natural stuff.
Simple to make, and they last for a week to two, in an airtight container in the fridge.  These are also delicious crumbled, and eaten in a bowl with your dairy-free milk of choice.  I love it with almond milk!

Granola Bars

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

On the baking sheet combine:

2 cups Bob's red mill gluten free oats

1 cup raw sliced almonds

1/2 cup of sunflower seeds

1 cup organic unsweetened coconut flakes

Toast this combination in the oven for 10 minutes or so, until you see them start to turn a golden brown.  Don't over toast it though...give it a stir half way through.  Then remove from oven and set aside.

Reduce the oven to 300 degrees. Line a baking pan that is about 7x 11 inches with parchment paper.

In a medium saucepan combine over low heat:

1/2 cup maple syrup

2 1/2 tablespoons olive oil

1/4 cup organic brown sugar

1 teaspoon best quality vanilla

1/4 teaspoon kosher salt

Stirring until the sugar dissolves.

Mix together:

toasted oats mixture

1/4 cup flax meal or seeds

1/2 cup dried cranberries

1/2 cup dried figs cut up

1/2 dried apricots

Then pour saucepan mixture and stir to combine and coat all the ingredients.

Spoon the mixture into a parchment lined baking pan.  Using the spatula or another piece of parchment paper, press the mixture evenly into the pan.  Use your hands on top of the parchment paper to get the granola very compressed and even.

Bake for 25 minutes at 300 degrees.

Remove from oven and allow to cool COMPLETELY.  (If not, it will crumble apart when cut).  Cut into desired shape.  Refrigerate in an air tight container for up to two weeks.

Powdered Vegan Donuts

I really wanted to stop myself from saying this but I couldn't...
Time to make the donuts!

I did hop out of bed this morning to make up a batch of these delicious vegan donuts.  Again, I couldn't stop myself.  They are just so good!

A few nights before, I had made a batch for my girls and my nephews for dessert.  When I dusted the powder on them and brought them over to the table, my nephew's eyes got big and he said,
"I never had a donut before"
He is allergic to eggs.

Imagine...never tasting a donut.

Now, there are lots of things I have made for him that don't have eggs, but this was my first time ever making donuts. He took one bite of that powdery, delicious thing and I could see that he was in heaven.
Well that did it for me folks.  Because truly, baking is all about love and happiness.

Powdered Vegan Donuts

Preheat oven to 350 degrees.  Lightly spray a Donut cavity pan with non-dairy cooking spray.  Makes 6 donuts.  Double or triple recipe as needed.  These are best served fresh.

Sift into a medium bowl together:

1 cup organic whole wheat pastry flour

1/3 cup organic evaporated cane juice

1 1/4 teaspoons baking powder

1/2 teaspoon kosher salt

In a measuring cup, make buttermilk by combining:

1/3 cup rice milk

1/4 teaspoon apple cider vinegar

(let them sit combined for 5-10 minutes)

Add to the flour mixture:

buttermilk mixture

1 tablespoon olive oil

1 teaspoon best quality vanilla

1 tablespoon hot water

Mix until just incorporated.

Fill each donut cavity in prepared pan 2/3 of the way full.  Use a wet finer to gently smooth the tops.

Bake at 350 degrees for 7-9 minutes, or until the donut bounces back when touched.

Cool in the pan on a wire rack for 3-4 minutes.  Then gently lift them out of the molds onto the rack, flipping them, so that the underside is now up.

Dust with organic powdered sugar and serve warm.

Everyone will go crazy with love!

Almond Date Soft Cookies

There was another one of those,
"I like my cookie soft" vs. "I like my cookies crispy" feuds in my kitchen last night.
Did I mention that in NYC living space is tight, and my kitchen in particular, is VERY narrow.

So the cookie debate got heated very fast, with my husband on one side of me and my Mother, on the other.

My Mother is on team crispy.  And has very strong feelings about it.

But what I say to that, is, you don't have to choose a side and stick with it.
Soft, chewy, crispy.  A good cookie can be any, or all of those things.
The flavor is what counts the most.  In my opinion, it is what you bake with, and the quality of the ingredients that truly make it delicious.  The rest is just a matter of taste....

This cookie happens to be a soft cookie, slightly reminiscent of a scone.  It has a nutty flavor that the dates in it, compliment.  But if you don't like almonds, try walnuts.  And if you don't like dates, try dried apricots.
After all, it is your cookie...

Almond Date Soft Cookies

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Combine and whisk together in a medium bowl:

1 3/4 cups organic spelt flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

Add:

1/3 cup Earth Balance non-dairy buttery spread

Use two knives, or your fingers to "cut" the butter into the flour mixture.  The flour will become coarser, with peas sized pieces of the Earth Balance.

Add to the flour mixture and stir in:

1/2 cup of raw almonds chopped into small pieces

1/2 cup of pitted organic dates cut into small pieces 

Add and stir in gently, until just incorporated:

1/3 cup rice milk

1/3 cup maple syrup

3 teaspoons best quality vanilla 

Drop on prepared baking sheet 2 inches apart with a tablespoon.

Bake at 375 degrees for 15 to 18 minutes or until golden brown and "dry" on top.

Move to wire rack and enjoy warm.  Let any leftovers cool completely on wire rack, and then wrap individually and freeze in an airtight container.  Reheat them anytime, at 300 degrees, in the toaster for 10 minutes.  Tastes like it just came out of the oven!

Strawberry Jam Bar (vegan, gluten free)

Jam is so yummy, right?
It is just perfect with this combination of oats and brown sugar.  These bars can be made really with any flavor jam, today, I just felt like strawberry.

Okay, Truth....it is what I had in the fridge.

Sometimes that's the way a baker should bake.  Open up the fridge, the pantry, the freezer.
What do you have in there?  What inspires you today?
Vegan baking doesn't always mean running off to the health food store to get that new, strange ingredient.

Although, last truth?
I absolutely love running to the health food store to find that ingredient I have never tried before!

Strawberry Jam Bar

Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-dairy cooking spray.

For a crowd this recipe can easily be doubled, then use a 13x9 inch glass baking dish.

This recipe here yields 10 Bars

In a medium bowl mix together:

1/4 cup olive oil

1/2 cup organic brown sugar

In a separate bowl whisk together:

1 cup Bob's Red Mill gluten free all purpose flour

1 teaspoon xantham gum

1/4 teaspoon baking soda

pinch of salt

Add the flour mixture to the sugar mixture and combine together.

Then add and mix with a spatula:

3/4 cup Bob's Red Mill gluten free oats

3 tablespoons organic unsweetened applesauce

2 tablespoons warm water

In a small bowl mix together:

3/4 cup of organic strawberry jam ( or whatever fruit flavor you love)

1 teaspoon lemon juice

Spread half of the batter into the prepared loaf pan.  This batter is sticky, so you may find it helpful to wet your fingers and spread it on the bottom of the pan.

Spread the jam mixture on top of that.

Sprinkle the remaining batter over the top of the jam.

Bake for 28-32 minutes at 350 degrees or until browned and set.

Let cool on a wire rack completely before cutting into bars or squares.  

I love it with a cup of tea!  Enjoy-

Chocolate=Love Vegan Cake (gluten free)

When I served this to my daughters and my nephews tonight after dinner, I cut everyone a pretty generous slice.  They love this cake, and they love chocolate.

When I got around the table to serve the fourth kid their piece of cake, I looked over at my 6 year old, whose plate was empty.  

I said "Oops, did yours drop on the floor?"

But one more quick look at the plate with a couple of crumbs on it made me laugh. 

She had literally finished the whole piece in 30 seconds.

This cake will do that to you.  

It is seriously moist, and seriously good and very seriously chocolate.  

It is all about love.

Chocolate=Love Vegan Cake (gluten free)

Preheat oven to 325 degrees and lightly spray a 9inch round cake pan with non-dairy spray.

In a medium saucepan bring to a boil over medium heat, stirring constantly:

1/4 raw cacoa

1/2 earth balance natural buttery spread (this is a healthy non-dairy, heart healthy product)

1/2 cup water

In another medium bowl mix together:

1 cup organic evaporated cane juice

1 cup Bob's Red Mill gluten free all purpose flour

1/2 teaspoon xantham gum

1/2 teaspoon baking soda

Pour the chocolate mixture into the flour mixture, combine gently and then add:

1 tablespoons warm water

1/4 cup rice milk

1 teaspoon apple cider vinegar

1 teaspoon best quality vanilla 

Stir until the batter is smooth, then pour into prepared pan.

Bake at 325 for 20-25 minutes or until the cake doesn't jiggle in the pan,and a toothpick inserted comes out clean.

While the cake is baking, prepare glaze because you pour the glaze on the cake when it comes out hot.

Glaze:

1/4 cup earth balance buttery spread

3 tablespoons of rice milk

2 tablespoons of cacoa

1/2 teapoon best quality vanilla

1 cup organic confectioners sugar

In a medium saucepan combine the earth balance, rice milk and cacoa, bringing to a boil over medium heat and stirring constantly. Remove from heat and add the vanilla and sugar mixing until smooth.

When the cake comes out of the oven, put the pan on a wire rack, pour and then smooth the glaze on the warm cake.  Let it rest and cool for about 10-20 minutes.Cut into "pie" slices and serve.  Refrigerate, if there are any, leftovers.  Super awesome cold out of the fridge the next day too!

High Fiber Vegan Morning Muffin

These are my new favorite.
I think I might eat one every morning for breakfast for the rest of 2011.
I am like that.
I find something I love to eat and I will eat it every day for days, then weeks and I am happy to say...years.
My husband finds this all a little bit kooky.  I call it loyalty.

And I am loyal to my, as I mentioned before, gorgeous sweet potato.  Obviously it was not enough that I eat one most nights of the week with dinner, but, I needed to find a way to work some into breakfast too!
This muffin is one of those things you and your body can feel really good about.  It is made with Bob's Red Mill high fiber hot cereal, which is a mixture of oats, flaxseed, oat bran, wheat germ and wheat bran.

Fiber is awesome!  It keeps your insides clean and clear and helps absorb toxins out of your intestinal tract.
What is great about this muffin, is of course, all of that goodness is delicious too!
Banana and the sweet potato keep it moist yet slightly dense and filling.  Dried cranberries and dried apricots make a just right, sweet tart flavor.  Spelt flour adds protein and more of that beloved fiber.
This muffin is very near perfect in my eyes, please note though, that it not gluten free.

High Fiber Vegan Morning Muffin

Preheat the oven to375 degrees and line a muffin tin with paper liner or spray lightly with a non-dairy cooking spray.                                                                   yields 12 muffins

Sift together into a medium bowl:

3/4 cup organic spelt flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

pinch of kosher salt

In a separate medium bowl combine:

3/4 cup Bob's Red Mill Organic high fiber hot cereal (10grams of fiber in a 1/3 cup!!!)

1/2 cup organic brown sugar

1/4 cup olive oil

3/4 cup organic pureed sweet potato (canned is just fine)

1 medium banana over ripe and mashed 

1 teaspoon best quality vanilla

Mix the sweet potato mixture into the flour mixture and stir gently until fully incorporated

The batter will be thick so add,

1 tablespoon of hot water and continue to combine

Fold in:

1/3 cup dried organic cranberries

1/3 cup dried organic apricots  ( I use the unsulfured kind, the color is not as pretty, but healthier!)

I like to use a cookie scooper to scoop the batter evenly into the prepared muffin tin.

With a wet finger, smooth out the top of the muffins.

Dot the tops of the muffins with a couple of cranberries and apricots.

Bake at 375 degrees for 18-22 minutes or until a toothpick inserted comes out clean.

Turn out onto wire rack and let cool.

I always say...awesome warm, but after they cool completely and the day is done, wrap individually and freeze in an airtight container.  

Pop one in your pocket for the morning rush!  Yum.

Oatmeal Chocolate Chocolate Chip Cookies

My daughters love everything chocolate.  No vanilla around here, thank you very much.

They get this chocolate passion from my Father.  As a young man he sold candy door to door with my grandfather, and he always kept up his love affair with chocolate.

 For sure, he has passed that to me and my sisters, and the chocolate in our blood, flowed right into his seven grandchildren.

When we visit my parents in Florida, my Father picks us up at the airport, and shows up at the gate, waving at us with a giant sized Hershey bar.  My kids run to him, and he quickly breaks off big jagged hunks of chocolate and passes it all around to us.  Always the beginning of a great visit.

 Love you Papa Jeff.

These cookies have a rich cocoa flavor , thanks to the raw cacao powder which is filled with anti-oxidants. It is dense and chewy cookie from the oats but with a little crunch on the edges.  

Happily, this a vegan and gluten free cookie.

Oatmeal Chocolate Chocolate Chip Cookies

Preheat the oven to 325 degrees and prepare a cookie sheet with parchment paper or a silpat mat

In a medium bowl whisk together:

1 1/2 cups Bob's Red Mill All Purpose flour

1 cup of Bob's Red Mill Gluten Free Oats

1/4 cup flax meal

1 1/2 teaspoon xantham gum

In a separate medium bowl mix until combined:

2/3 cup rice milk

2 teaspoons apple cider vinegar

2/3 cup olive oil (I used organic, cold pressed)

1 cup organic light brown sugar

1 cup organic evaporated cane juice

1/4 cup organic unsweetened applesauce

1/2 cup of raw powdered cacao

1 teaspoon salt

2 tablespoons best quality vanilla

Gently add the flour mixture to the wet ingredients and mix until just incorporated (don't over mix).

Fold in:

1 cup vegan chocolate chips

Let the batter rest for 10 minutes while the xantham gum does it's magic thing.

On prepared cookie sheet, use a cookie scooper, and evenly place dough 1-2 inches apart.  

If it spreads, let it go.  If it is a bit stiff, you can use wet fingers and gently push it flatter.

Bake at 325 for 12-15 minutes or until cookie looks dry and set.  Careful not to let the bottom and edges burn.  Because of the dark chocolate color it is hard to visually watch for that.  Stay close to the oven.

Let sit on the baking sheet for 10 minutes to cool than transfer to a wire rack.  

Yummy warm with a glass of cold rice milk, or freeze the rest in an air tight container, for who ever, whenever!