Cookies. They giveth (love) and they taketh away (skinny jeans). Alas, it is the season and cookies are my reason for holiday cheer, so I’ll just be adding an extra weekly workout to the mix and calling it good.

I love pistachios and I love chocolate and I love chewy, nummy oatmeal cookies. [...]]]>

Cookies. They giveth (love) and they taketh away (skinny jeans). Alas, it is the season and cookies are my reason for holiday cheer, so I’ll just be adding an extra weekly workout to the mix and calling it good.

I love pistachios and I love chocolate and I love chewy, nummy oatmeal cookies. Isn’t it great when everything just comes together?

I hope you all (fellow Yanks) have a lovely Thanksgiving!

Pistachio Chocolate Chewies

The pistachios add an intoxicating aromatic element to these cookies that makes eating them a multi-sensory experience. Deliciousness on all fronts!

3/4 cup unbleached all-purpose flour
1/2 cup ground pistachio nut meats, unsalted (I use a small food processor)
1/2 teas. baking powder
sprinkle of salt
3/4 cup brown sugar or sucanat
1/2 teas. molasses
1/4 cup applesauce
1/4 cup vegetable oil
1/2 teas. vanilla
1 cup rolled oats (quick cooking or traditional)
1/3 cup chopped pistachio nut meats, unsalted
1/2 cup chocolate chips

Preheat oven to 350. Line a cookie sheet with parchment.

In a small bowl, combine the flour, ground pistachios, baking powder and salt. In a larger bowl, whisk together the brown sugar, molasses, apple sauce, oil and vanilla until well incorporated. Add the flour mixture in two batches. Add the oats in two batches, adding in the pistachios and chocolate chips with the second batch. Mix well and let sit for 10 minutes to allow oats to absorb moisture.

Scoop out dough into tablespoon sized balls and lightly flatten, placing them about 1 inch apart on the cookie sheet. Because of the nature of oatmeal cookies, they might crumble a bit on the edges when you do this, just go ahead and gently shape back together.

Bake for 8–9 minutes, until edges are set, but not browned. Cool cookie sheet on a cooling rack for 15 minutes, before removing cookies from sheet to finish cooling.

Makes 2 dozen cookies

If you’re looking for some cookies to celebrate with, allow me to make a couple of suggestions.

If you’re looking for something [...]]]> Along with being Hug a Vegetarian Day, today is also Vegan Cookie Day! You have to love holidays created around the consumption of treats. Especially on Treat of the Week day!

If you’re looking for some cookies to celebrate with, allow me to make a couple of suggestions.

If you’re looking for something a little healthier (and gluten-free), Krissy’s Cashew Niblets are sure to hit the spot.

With the smell of fall in the air, these Pumpkin Cookies are like fluffy, spiced bites of cookie heaven.

These Lemon Drop Cookies are bright and light and everything you could want with a cup of tea.

If you are craving more spice for the upcoming holidays, my Molasses Spice and Ice Cookies will hit the spot.

And you can never go wrong with good old Chocolate Chip Cookies.

Have a delicious Friday! Next week– time to put on your thinking caps, I have a challenge for a contest and giveaway!

Can you imagine anything more exciting than the aroma of cookies and brownies when you open up your mailbox? Well, sure, I guess there are things more exciting than that, but not mail related!

The awesome Emma from Courser [...]]]> I have a tasty deal for the Treat of the Week this week…

Can you imagine anything more exciting than the aroma of cookies and brownies when you open up your mailbox? Well, sure, I guess there are things more exciting than that, but not mail related!

The awesome Emma from Courser Farm Kitchen sent me a box of goodies to try. Courser Farm Kitchen is a awesome little business out of New Hampshire, baking up indulgent goodies that are both vegan AND gluten-free. Now, I think I have more blog readers than New Hampshire has residents, but never fear. They ship! And you lovely people get a special deal!

I was lucky enough to try a handful of treats. Here’s the rundown (clockwise from top right):

The Double Chocolate Brownie was dense, moist and fudgy (my favorite kind of brownie!). It was truly double chocolatey (not at all like the weak cocoa-flavored brownies you find sometimes) and it even had the elusive layer of brownie crust on top. Yum!

The Chocolate Chip Cookie was simple and delicious– all that you want from such a classic treat. Perfect with a cold glass of almond milk (or chocolate almond milk!).

The Molasses Cookie was soft and delicious. It reminded me of these super soft molasses cookies my dad always used to buy when I was a kid. There’s a hint of spice, making it almost like a little gingerbread cake. My first taste of fall. <3

Last, and certainly not least, the Peanut Butter Blondies. Okay, seriously, it was obvious that the famous combo was going to be my weak point, but truly, these were amazing. Moist, soft and buttery, with just the right amount of PB inside, topped with chocolate chips and peanuts. I believe in peace, but I would fight someone for the last one of these.

I tend to be critical of a lot of gluten-free goods (they’ll have a strange texture, they’ll crumble at first touch, they’ll leave that weird guar/xanthan gum aftertaste in your mouth) but there is none of that going with CFK’s goods. They are definitely at the top of my list for gluten-free goods.

So what’s the magic deal? Because you guys are rad and because Emma is rad and her baked goods are rad, she’s offering a deal for you guys– order 2 dozen treats and you’ll get an additional 1/2 dozen (of the same treat you ordered) for free! I assure you that you will chow down through them quickly (especially if you’re forced to share!) so the extra 1/2 dozen will be essential.

When I think back to when I started blogging 6 years ago, I can’t even think of where you would have found a recipe for vegan and gluten-free cookies– and you can order them from the comfort of your sweatpants. Awesomesauce.

Happy Friday!

I took the day off of work and have an awesome “me” day planned– 30 sun salutations on my front deck, to celebrate each of my journeys around the sun, followed by breakfast, then a complimentary birthday acupuncture appointment and a [...]]]> Today’s the big day! Does this mean that I’m truly a grown up now?

I took the day off of work and have an awesome “me” day planned– 30 sun salutations on my front deck, to celebrate each of my journeys around the sun, followed by breakfast, then a complimentary birthday acupuncture appointment and a 1 1/2 hour massage. In the evening I’m meeting some co-workers for Happy Hour down by the Willamette River. All in all, I think it’s going to be a rockin’ day.

But the real question is: what’s my birthday treat going to be?! This is a big friggin’ deal! No boring, run-of-the-mill treat will do.

You all had SO many wonderful ideas, I seriously was overwhelmed (and in a mental sugar coma). I have a love of numerical relationships and I love the number 3 (my birthday is 9/9, and 3 is the square root of 9, plus it’s related to so many other neat things…) so I’ve decided to give away 3 books. Here are the winners (and the reason they are winners):

Amy from Trinkets & Whatnots for being the first person to suggest cupcakes. I know, cupcakes aren’t the most original birthday idea, but but the early bird catches the vegan worm.

Courtney for being the only person to suggest my beloved and sacred peanut butter and chocolate combo.

Emma from Courser Farm Kitchen gets a runner-up prize for suggesting an amazing alteration of a recipe from my new book– a lemon torte cake trifle, crumbled and layered with a vegan lemon curd, raspberries and coconut cream. Holy geez… that will be getting consumed sometime soon, for sure!

So what did I actually end up making?

Chocolate cupcakes, filled with a chocolate peanut butter cream filling (an unfilled cupcake is like an unfinished dream) and topped with a peanut butter cream cheeze frosting.

Oh yeah.

And now you can has, too!

For the cake: This is the Basic Chocolate Cake from Have Your Cake and Vegan Too. It’s my go-to cake recipe. It’s always moist and delectable.

1 3/4 cups all purpose flour
1 1/2 cups granulated sugar
3/4 cup baking cocoa, sifted
1 1/2 teas. baking soda
1 1/2 teas. baking powder
1/8 teas. salt
1 1/2 cups milk of choice
1/2 teas. mild vinegar
1/2 cup oil
2 teas. vanilla
1 cup boiling water

Preheat oven to 350. Line 2– 12 cup cupcake tins with liners.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. In a separate bowl milk and vinegar and let site for a minute to react. Add oil and vanilla. In two batches, add the dry to the wet until just mixed. Add the boiling water and mix to combine, preferably with electric hand mixers. The batter will look very thin.

Spoon batter into cupcake liners, filling 3/4 full. Bake for 12–16 minutes or until a toothpick comes out clean.

Remove from oven and let cool in pans on cooling rack for 15 minutes before loosening and allowing to cool on cooling racks alone.

For the filling: make the cream filling from the Dad is Great Chocolate Cake, adding 1/3 cup of peanut butter.

For the frosting: this is the Peanut Butter Cream Cheeze Frosting from 100 Best. This makes ample frosting, so slather away!

1–8 oz tub of soy cream cheese, room temperature
2 tbsp. margarine, softened
1/4 cup peanut butter (or more, to taste)
2 to 2–1/2 cups sifted powdered sugar

In a large bowl with electric mixers, beat cream cheese, margarine and peanut butter. Add powdered sugar. Add more sugar or nut butter to taste.

*The key to this frosting is subtlety of the peanut butter. If you add too much peanut butter and the frosting becomes oily, so be sure to taste test after any additional scoops.

Well, maybe you like fudge all year round, but I usually think of it as a holiday treat. And who wouldn’t love a holiday package of goodies from Mrs. Weasley? Seriously, I want to be a mom just like her when I grow up…

Anyway, you can [...]]]> It’s (Harry Potter!) Christmas in July!

Well, maybe you like fudge all year round, but I usually think of it as a holiday treat. And who wouldn’t love a holiday package of goodies from Mrs. Weasley? Seriously, I want to be a mom just like her when I grow up…

Anyway, you can enjoy a little taste of Mama Weasley’s love with this week’s Treat of the Week, a super easy fudge recipe, which is also gluten-free. It seriously takes about 10 minutes to whip up, all you need is a couple of ingredients, your cauldron and wand. Er, I mean pot and whisk.

Why, is that a Christmas bow lurking in the back or a Pygmy Puff? Hmm…

Because we are addicts, I added a bit of peanut butter to this batch, but you can add nuts or just go au naturel. I make this fudge in a little 6x8 pan and the pieces aren’t super thick. If you use a bigger pan or want thick fudge, I suggest making at least 1 1/2 batches or 2. Darn, don’t you just hate having more fudge?!

1 cup organic sugar (I use raw sugar for a deeper flavor)
1/4 cup milk of choice
5 tbsp. margarine
1 cup chocolate chips
1/2 teas. vanilla
optional: 2 tbsp. peanut butter
optional: sea salt

Line a small pan (see notes in recipe intro) with parchment or foil. In a saucepan over medium heat, combine the sugar, milk and margarine. Whisking constantly, bring to a boil. Lower heat to a simmer and cook until the sugar is dissolved completely. Remove from heat and whisk in the chocolate chips and vanilla until smooth. Spread into prepared pan. If using peanut butter, scatter blobs of it around the pan and swirl with a butter knife. Sprinkle salt on top.

Let fudge set in fridge for at least an hour before cutting. Because this fudge must stay refrigerated, I do not recommend sending by owl.

For more Harry Potter foodie goodness, check out my previous recipes here! And don’t forget to stop by Dumbledore’s Vegan Army!

Raw chocolate.

Rich, creamy, coconut sweetened raw chocolate.

A few weeks ago I discovered Lulu’s Chocolate Alchemy when the lovely Luna brought some bars to our yoga immersion, for our post-practice prasad. Wowza! It was the richest, smoothest chocolate I’d ever had [...]]]> I want to share something decadent with you.

Raw chocolate.

Rich, creamy, coconut sweetened raw chocolate.

A few weeks ago I discovered Lulu’s Chocolate Alchemy when the lovely Luna brought some bars to our yoga immersion, for our post-practice prasad. Wowza! It was the richest, smoothest chocolate I’d ever had and you all know what a chocolate hound I am! I was shocked to learn that it was raw and sweetened with coconut sugar.

Two weeks ago, Daily Gourmet (it’s like Groupon but for foodies and is very vegan friendly) had an offer for a pack of 6 Lulu’s chocolate bars for $12. Uh, yes please!

This particular pack includes one bar of each of their flavors like Coconut Cin Bar, a Green Maca Bar (that has spirulina in it!) and your standard raw chocolate. If you can get this at your local health food store or just want to order, this chocolate gets two noms up from me!

*For sake of the blogger police, I was not paid to write this or given any sort of incentive, only driven by my love of all things cacao.

First off, we have a new video. Fresh off the presses, it is part 2 of the cake decorating piece I’m doing. In this episode we tackle splitting a cake, filling a pastry bag, assembling a cake and gussying it up.

All of your comments on last week’s post had me dreaming about all things coconutty. One comment in particular, by Ana, got me thinking about making Almond Joy muffins.

If baking is my art then muffins are [...]]]>

There is still one day to enter the drawing for a jar of Kelapo coconut oil!

All of your comments on last week’s post had me dreaming about all things coconutty. One comment in particular, by Ana, got me thinking about making Almond Joy muffins.

If baking is my art then muffins are my canvas. I love nothing more than a good muffin. Muffins create a base from where you can mix flavors, stir in mix-ins… the options are endless which is why I always love me a good muffin. When I can make them both flavorful and nutritionally dense I’m even more delighted.

Ana’s Almond Joyful Muffins

These muffins are sugarless if you use the coconut sugar and grain-sweetened chocolate chips. These muffins are tender, sweet and have delightful texture. Coconut oil adds a great flavor and texture, but you can use margarine or oil, see notes below.

1 3/4 cup whole grain flour (I used spelt, can use white whole wheat or all-purpose)
3/4 cup almond meal
3/4 cup coconut sugar (or 1/2 cup organic sugar)
2 teas. baking powder
1/4 teas. salt
5 tbsp. coconut oil, melted (or equal amount of margarine or 1/4 cup mild oil)
1 3/4 cups milk of choice, warmed
1/2 teas. mild vinegar
1/2 teas. vanilla
1/2 cup shredded coconut (or more, depending on your preference){preferably unsweetened}
1/3 cup chopped almonds
1/2 cup chocolate chips (grain-sweetened for sugar-free muffins)

Preheat oven to 350. Line a muffin tin with liners or lightly grease and flour.

In a medium sized bowl, combine the flour, meal, sugar, baking powder and salt. In a large bowl combine the oil and milk. If the oil starts to clump up, just heat the mixture and whisk well. Add the vinegar and vanilla. In batches, combine the dry ingredients into the wet. Add the coconut, almonds and chocolate chips.

Spoon evenly into muffin cups. Bake for 16–20 minutes, until a toothpick comes out clean. Let cool on cooling rack for 20 minutes before removing from tin to let continue cooling.

Yields: 12 muffins

What do you think? Do you love muffins as much as I do?