Feeds:
Posts
Comments

Posts Tagged ‘baking’

MoFO

Good Evening!

As promised, I am back with the recipe for apricot-maple oatmeal cookies I make a week ago. I created this recipe just to use up some dried apricots that were hanging out in my cabinet. I am so pleased with these cookies. I LOVE oatmeal cookies, usually making some variation of oatmeal-cranberry cookies. This time though, I made them with apricot, maple syrup, and Fall spices. I am in love with these cookies. The maple syrup really plays off the nutmeg and cinnamon, while the apricots are a pleasant surprise in the cookie. They are chewy, but crunchy around the edges, and a golden brown! YUM. So here it is!

cookierecipe

Apricot-Maple Oatmeal Cookies

1 “egg” (I used energie egg replacer, you can also use flaxmeal and water)

1/3 c vegan butter (I used earth balance)

1/2 c evaporated cane juice

1/4 c maple syrup

1 t vanilla

1 c all-purpose flour

1/2 t Baking Powder

1/4 t Baking Soda

1/4 t salt

1 t cinnamon

1/4 t nutmeg

1 1/2 c oats, regular, not quick oats

2/3 c. chopped dried apricots

Pre-heat oven to 375*F

In a large bowl, beat softened vegan butter with evaporated cane juice, maple syrup, and vanilla together with a hand mixer until fully combined and creamy.  In a small bowl, create energie egg using 1 1/2 t powder to 2 T warm water and beat until slightly foamy and combined. Add into butter mixture and stir to incorporate. In a separate bowl, combine flour baking soda, baking powder, salt, nutmeg, and cinnamon. Add flour mixture to butter mixture and stir to incorporate (or beat with hand mixer on lowest setting). When fully combine add oats and apricots. Stir to combine. If mixture seems too dry, add a bit of non-dairy milk, but you should not have to do this if butter is soft enough!

Form into small balls (about a tablespoon) and place on lightly oiled cookie sheet. Bake at 375*F for 10-15 minutes, depending on how gooey or crisp you want them. They are done when the edges start to turn a golden brown. Remove from oven and let sit for 1-2 minutes on cookie sheet before removing and placing on wire rack to cool completely. OR, pour a glass of almond milk and dig in! Depending on size: Makes 2 dozen cookies

A few tips: If you like your oatmeal cookies a bit more chewy, try adding more oats. This will bulk up the cookie a bit, and create that really chewy texture. If you want a crispier cookie, you may want to subtract a bit of the oats and add a little more flour to compensate the dry ingredients.

These cookies freeze really well, and are perfect for the end of a Fall meal! Enjoy!

cookie recipe 2

Read Full Post »

MoFO

Hello!

Sorry for the very long delay in posts. I have been so busy, I haven’t had much time for anything! Well, anything but cookies! I had some dried apricots in my cabinet that have been begging to be used up, and I was in the mood to bake, so out came cookies! I bought a bag of oats a few months ago called “Coach’s Oats”. It was a Costco buy, and a huge bag. They aren’t traditional oats, nor steel cut, but they have a really interesting texture, so I decided to use them in a new cookie.

Apricot Maple Oatmeal cookies

For the record, I think my cookies would’ve been better with regular rolled oats, but these were none the less YUMMY! They had the perfect crispy edge with a chewy, chewy center! I haven’t perfected the recipe. I just threw a bunch of stuff together, minding my ratios and kept watch over the oven. The first batch was a bit flat, so I added more oats. The second batch came out a lot nice, but it still needs a bit of work, so I will refrain from posting the recipe just yet. I will tell you though, there wasn’t too much sugar in these bad boys, and they’ve got a great rich flavor from the maple syrup!

Cookies!I will be back a bit later with another post to make up for my absence! Happy MoFO!

Read Full Post »

Apples, part deux

MoFo

Hello again!

I am back with a few more apples, and then I shall move on to something else for vegan MoFo! The other night, I was craving something warm and satisfying for dessert. There was nothing in the house, but a chocolate bar, and some soy ice cream. Neither seemed to fit the bill, so I went into the kitchen and looked around for something to make. I had oats (as always), flour, maple syrup, cane sugar, berries, and apples. Sounded like something warm and satisfying was right around the corner.

Enter: Fall Crisp

Fall Crisp

This was an impromptu dessert, but super yummy, had I not forgotten to half the canola oil… I loosely based the crisp off The Joy of Vegan Baking, which is one of my most favorite cookbooks, and Compassionate Cooks was really what helped me go, stay, and love being a vegan.. Anyway, SO since it was just me and Nic (my boyfriend), I halved the recipe and made it in a small cast iron skillet. Everything was great, but the topping (which is usually my absolute favorite) was grainy.. too wet.. so I was doing a little thinking.. and a lightbulb went off.. I halved everything, BUT the oil. MoFO! It still tasted yummy.. but honestly when does fat not taste yummy?  So I won’t share the recipe here, but I omitted the nuts, added coconut to the top, and doubled the oil. That last part though, I would probably skip that gem of wisdom. Let’s see…

Mixing in the cast iron

I didn’t really follow the filling recipe, just threw together some frozen berries, apples, cinnamon, nutmeg, maple syrup, lemon juice, and mixed it all up in its own serving dish (I told you it was impromptu.. I didn’t want dishes either!!) So mix, mix, mix…

Topping

I had the toaster oven set to 350*, threw it in for about 40 minutes and out came satisfaction in a skillet… I am so glad it is cold outside, gives me a reason to turn on the (toaster) oven!!! Happy Baking!

Read Full Post »