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Posts Tagged ‘Fall’

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

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MoFO

pear

Afternoon!

For the last few days, Northern Nevada has had quite a chill going. We’ve gotten snow and rain!!! Two things I absolutely love! Fall is here, and I am a happy lady! Fall to me means comfort. Like I’ve mentioned, I love apples, but I am no picky fruit eater. I love anything really. With the exception of a few I am sure.. Can’t think of anything off the top of my head though! So when I had a bunch of pears that were ripening way faster than I thought they would, I had one thing in mind. Pear Sauce. Like it’s mama, which would be apple sauce, it is perfect to use up all that fruit coming in by the bushel. Now I wish I had fruit coming in by the bushel, but the only fruit tree I’ve got is an apricot tree that I have yet to see any actual evidence of it being, in fact, an apricot tree. SO, when I say fruit coming in by the bushel, I am dreamily referring to the fruit tree I will one day have (yes, that means avocado trees too, Nic)! Anyway, so long story short, I had pears that needed to be used. I have never had pear sauce before, but I imagined it would work about the same as applesauce. So I chopped up the Bartlett beauties, threw them in a pot with some water, cinnamon sticks, cinnamon, and nutmeg….

pears Before

If I tell you that the house smelled so good I couldn’t help but smile, would you believe me?!? It was awesome. I didn’t have any extraordinary expectations for this pear sauce, but holy yum. It was so good. After these babies cooked down on medium-high heat for about 30 minutes, I threw them in my vitamix, making sure to remove the cinnamon sticks, and gave it a whirl. What came out was nothing short of a holiday party in my mouth. The texture was buttery. It was the smoothest sauce I’ve ever had, pear or otherwise. Then, after a few little tasters, it hit me. Almond extract. I will say no more. Try it. Love it.

pearsauce

I can’t believe there’s no sugar, PEAR SAUCE

10 ripe pears, I used Bartlett, if you are using a pear with a thicker skin I would advise pealing(eek) or cooking a bit longer

4-5 cinnamon sticks

1/4-1/3 c. water, or any kind of juice you’d want to infuse the sauce with.. blueberry juice??

cinnamon, to taste (I didn’t use as much as I usually would because the sticks took care of that)

nutmeg, to taste (or omit if you’d prefer)

1/2 t Almond extract ( I may have used a bit more, but I didn’t measure so, start here and add to taste)

Throw all ingredients, except almond extract in a heavy bottom pot. Cover, and turn on heat to medium-medium-high. Let the pears hang out for a while, about 30 minutes, and check for doneness. When the pears have lost their “bite” and reduced down to a nice soft consistency, remove from heat. Let the pears cool a bit, then throw them in a blender or food processor. Blend until desired consistency is reached. I liked it super smooth and creamy. Sometimes though, with applesauce, I like to keep it a little chunky, keeps my mouth guessing. After blending for a minute or so, add the almond extract. This added a whole new level to this sauce. Enjoy!

*On a side note, I didn’t add lemon juice, plumb forgot.. So it may be a good idea to add lemon juice if you plan on having the pearsauce in your fridge for a while, or are going to can it. I don’t think mine will be around long enough to warrant lemon juice. But I’m just saying!

Pears and Almonds have a natural affinity for each other, and trust me when I say that it adds to this sauce immensely. I had some hot out of the blender, which is my prefered way to consume it, but I also have a bunch in the fridge for whenever the mood strikes.. I have big plans for this sauce. Fat-free pear muffins here I come!

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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!

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