Vegan Everything Breakfast Cookies Recipe As I write this post I’m sitting in bed nibbling on the last of these cookies. I don’t know whether to savor these few remaining bites and relish in how truly delicious they are or weep over their soon-to-be absence. Yes, these cookies are that good; and they’re healthy. I’ve made banana-based cookies before and this recipe is based off of that concept. Only this time I added a healthy scoop of pumpkin puree to the batter, as I always seem to have an excess of it lying around in the fall. I also made them vegan and nearly gluten free thanks to the help of almond meal in place of most the flour (the whole 2 dozen batch has just 1/2 cup whole wheat flour). These cookies are irresistibly delicious, and unlike other desserts don’t leave you feeling miserable and heavy afterwards. Bake these, snack on these, share these, save these all for yourself. Vegan Everything Breakfast Cookies Author: Minimalist Baker Recipe type: Dessert/Breakfast Cuisine: Cookies Serves: 18-24 cookies Ingredients
blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! 1. 2. 3. 4.
Gluten Free Samoas There’s something about being rooted in community that just feels right, but you don’t realize how important that is until it’s no longer there. Over the summer I began to reflect on this. John and I have lived in three cities in the nearly three years we’ve been married and have moved nearly twice that amount in the meantime. Close to 15 of our dearest friends from various settings including high school, work, church, and other random life events filled our humble little studio apartment one recent evening and it all felt so right; like a big hug from that favorite aunt you haven’t seen in years. At one point my friend and wedding photographer Rebecca leaned over and mentioned that the cookies reminded her of Girl Scout Caramel Delights or Samoas. I didn’t think much of it then but when I recalled I had a batch of my bourbon caramel sauce tucked away in my fridge I knew gluten free Samoas needed to be born. Gluten Free Bourbon Caramel Samoas Recipe type: Dessert, Gluten Free Ingredients
zucchini bread If any thing could tear me from my at times maniacal devotion to small spaces, walk-up apartments, crowded sidewalks and our crystal rattling at 11:30 p.m. on a Sunday while the stench of hot tar seeps in through our leaky windows because the City decided this would be a good time to repave the avenue below, it would be the suburban pastoral longing for a backyard garden where I could grow tomatoes, peppers, zucchini and herbs. Growing up, this is what my parents set aside a space on the side of the house for, lined by a raspberry bush and just steps from the sour cherry tree. Sadly, the tree died just as I developed a taste for the tart cherries, the raspberry bush became overrun with poison ivy, and the last round of landscaping whittled the garden area to half its size, but I swear, somewhere in the back there is still a matted indentation from the Summer of the Zucchini Bats. Which brings me to my very first cookbook, aptly titled something along the lines of My Very First Cookbook.
Black Bean Chocolate Chili Cherry Cookies So I’ve seen all the black bean brownies making their merry way around the food blogs, but I still haven’t come across a recipe that, despite the use of legumes, is all that virtuous. Yeah, throw some veggies into a batter of processed sugar and white flour! Hows about I deep-fry an apple? If you’ve been around the My New Roots block, you’ll see I am a fan of baking with beans, as seen here and here. Chocolate Chili Cherry Cookies are moist, rich, fudgy and filling, with just a tickle of spice that is oh-so unexpected and palette-warming-ly welcomed. I added dried cherries to one batch because I had some on hand. Basically, add whatever the heck you have in that pantry and you can’t lose. Black beans – a superfood? Although they may appear humble, black beans are holding a major secret – they are loaded with a rare combination of both protein and fiber. You won’t find this magical protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood.
Lemon Crinkle Cookies I went to the gym yesterday evening. Anyone else ever done that before? Worst decision EVER. If you follow me on Twitter or Facebook, then you know I usually go in the mornings. Well, we had some snow fall and apparently everything in this little town shuts down because no one knows how to plow. Oh, and just to clear things up, I’m not 4 months pregnant. I think we all can agree that I am a lemon freak. Run, don’t walk to your kitchen. Lemon Crinkles Won a fun little contest with these babies! Yield: 2-3 dozen Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Ingredients: ½ cups Butter, Softened 1 cup Granulated Sugar ½ teaspoons Vanilla Extract 1 whole Egg 1 teaspoon Lemon Zest 1 Tablespoon Fresh Lemon Juice ¼ teaspoons Salt ¼ teaspoons Baking Powder ⅛ teaspoons Baking Soda 1-½ cup All-purpose Flour ½ cups Powdered Sugar Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar together until light and fluffy. Lauren's Latest original recipe!
Oil-free Carrot Cake Protein Bars Kevin and I had such a great time camping this weekend. It’s exactly what we needed. There were many good eats to be had (including these high protein, gluten-free, homemade protein bars) naps, and long, long roads to venture down. We had planned to stay at the campsite until this morning, but decided to head home a day early to beat the long weekend rush. There’s nothing worse than closing off a relaxing trip by being stuck in a 300km traffic jam with every other camper and their dog… literally. We enjoyed a warm dinner by the fire last night, then leisurely made our way home. Today, we have every intention to nurture our relaxed mood until we head back into the office tomorrow morning. One of the items I prepared in advance for our trip were these protein bars. In planning this recipe, I wanted to create a snack for us that: could be squished in a cooler and still taste goodportablemess-freelow in sugarhigh in protein Kevin’s version was raisin-free, mine was raisin packed. Prep time:
No-Bake Nutter Butter Nutella Pie Ok, guys! While I’m in Chicago, I thought I would post a recipe that was just featured on my friend, Jenna’s blog: EatLiveRun {she just did a guest post, remember?!} Anyways, this is what I made for her site that I thought you all would want to know about! No-Bake Nutter Butter Nutella Pie! Yes, you read that correctly! Above I mentioned that this takes minutes to make and it honestly does. FYI-I fly home Monday, so on Wednesday I’ll have all the details of my visit to Chicago, the Oprah show and lots of other fun stuff! No-Bake Nutter Butter Nutella Pieyield: 8-10 servings Print This Recipe Ingredients: for the crust- 24 nutter butter cookies 1/4 cup butter for the filling- 2-8 oz. packages cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla 1/2 cup nutella 1/2 cup whipping cream for nutella ganache {optional}- 1/4 cup nutella 1/4 cup cream {or more if you like a thinner ganache} Directions: Spray 9-inch pie plate with non-stick cooking spray and set aside.
Almond Butter, Dark Chocolate & Coconut Cookies recipe on Food52.com Author Notes: These cookies bake up gorgeously, with a crackled top and chewy interior. They are delicious as is or with a handful of dried cherries stirred in with the chocolate and coconut. (less)Author Notes: These cookies bake up gorgeously, with a crackled top and chewy interior. They are delicious as is or with a handful of dried cherries stirred in with (…more) - Sarah | strawberryplum Food52 Review: Wow. Makes 2 dozen cookies 1/2 cup unsalted butter, softened 3/4 cups almond butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup unsweetened coconut flakes 1/2 cup whole almonds, coarsely chopped 2 ounces bittersweet chocolate, finely chopped (or 1/2 cup bittersweet chocolate chips) Preheat oven to 350°. This recipe is a Community Pick! Popular on Food52 and Provisions
Detox Smoothie « Drinks Yep, that’s a healthy green smoothie? I realize things like these are rather scarce over here, at this little place of mine. But before you start wondering whether I’ve overcome a head injury recently, let me explain what’s going on… I made this smoothie yesterday. That allowed me to tick off my first New Year’s resolution – to bring a little more health into my life. Then I did three (3) sit-ups. I was feeling amazing. A new person was born. Today I made a batch of cookies and had two glasses of wine. So everything is back to normal. The new person has grown up rather quickly, it seems. Still I wonder what made me feel better, the alkalizing smoothie or the lovely wine. Need to think it all through. Here’s what you need to prepare this healthy beverage. 1. 2. Minus the seeds. 3. They have rather mild flavor so they won’t affect the final taste of your drink substantially. 4. 5. Fresh ginger is beyond healthy but very flavorful. A little goes a long way. We need just about 1/4 teaspoon. 6. 7.
The Burlap Bag - High Quality Handmade Goods Shop - Austin Texas So many of our current readers found us because of our 2 ingredient cookie – which I made up because I was sick of all the “healthy” cookies that still had like a thousand “mandatory” ingredients. I decided to come up with one that only had 2 mandatory ingredients – - and then whatever delicious mix-ins you want! And YES. I know. I know. I know. Ok enough Lauren rambling. The Summer 2 ingredient cookie – (plus the mix-ins of your choice!) da 2 ingredients – equal parts: -peaches (pureed or mashed up a lot) -oatmeal (quick oats or regular!) and then whatever other ingredients you want! Our favorites (same in our original 2 ingredient cookie and our autumn 2 ingredient cookie) to mix in are cinnamon, chocolate chips, and nuts. Steps: 1. 2. A few remarks: -We put our peaches in the blender so the peaches would get real liquidy – but with a few nice peachy chunks here & there. -Quick oats definitely hold together better – but you can use regular oats if you’d like.