Posts tagged ‘recipe’

August 2, 2011

oatmeal chocolate chip

I am currently procrastinating packing…  Well, not serious procrastination.  It might be worse – I’m waiting for laundry to be done so I actually have clothes to pack.  Which could have been done right away when I got home at 5pm.  But no, it’s 9:30 and the stuff just went in the dryer.  Whoops.

It’s a little nerve-wracking packing for my first business trip.  Having to pack a bunch of ‘dress-up’ clothes that will need to be ironed at the hotel (shocker!), shoes, plenty of workout clothes (hoping I won’t have to get up super early to do it!), all my getting-ready goodies.  Not to mention my food.  I have no clue what there will be for gluten-free, dairy-free vegetarian offerings.  My guess is not much – if even that much.  So I have oats and a box of almond milk to make overnight oats in the fridge in my room so at least I’ll have a nice and filling breakfast in the morning.  I even picked up a few individual packs of Justin’s to have on top!  I also bought a pack of rice cakes today and have a myriad of Lära and Clif Bars as well as some raw almonds.  This way, I will at least have some options available to supplement what I am guessing is going to be a fruit and salad-filled weekend.  And a long weekend at that since it is Wednesday – Sunday.

I am all checked in – after an incredibly long phone call with a guy from AirTran.  For some reason my payment wasn’t going through for a checked bag that was holding up the whole process and took much longer than it even needed to…  Good thing that right as I got off the phone, these little guys just happened to be waiting for me to eat them ;).

Oatmeal Chocolate Chip Cookies

  • 2 1/4 c oat flour
  • 3/4t baking soda
  • 1/4t salt
  • 1/3c melted earth balance (or other butter)
  • 1/4c organic sugar
  • 1T molasses
  • 1 egg (or flax egg)
  • 1/2c non-dairy milk
  • 1t vanilla extract
  • 1 1/2 cup oats
  • 1/2 c mini non-dairy chocolate chips

1. In a bowl, whisk together all of the dry ingredients except for the oats and chocolate chips (you could sift them as well).

2. Whisk together the melted earth balance, sugar and molasses.  Add in the egg, milk and vanilla.

3. Mix the dry ingredients into the wet and add the oats and the chocolate chips.

4. Scoop into little balls, roll, and place on a parchment-lined baking sheet.

5. Bake in a 350′ preheated oven for 10 minutes.

6. Eat!

These cookies are similar to the Wheat Free Chocolate Chip Cookies I made awhile back but with more chunks due to the oats as well as puffier because of the egg addition.  These are also way cut down on the sugar (only 1/4c for over 3 dozen?).  I thought they were a good sweetness, not an over-the-top sugar high but enough so it tasted like a treat!

Who knows what I will be experiencing this weekend, but I have been told it will be an ‘ease’ into what some business trips will be like in the future, so enjoy it while I can ;).

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July 24, 2011

bittersweet

Today is bittersweet.  It’s the end of my summer “vacation”.  Tomorrow, I start my new job and my weeks will become extremely busy.  Going from zero hours of work per week to 40 is going to be quite the adjustment, both for me and this little guy.

He’s gotten quite clingy to me since I have been home a lot with him this summer, something he has not been used to for quite a few years.  Hopefully he’ll just nap all day and barely miss me, although I might have to put up with some sad eyes in the morning.

I digress.  Even though this day is bittersweet in the sense that all my weekdays will no longer feel like weekends, my weekends will now be all the more relaxing since it will definitely be a change to my weekly routine.  Plus, I am excited for my new job to start, although I am extremely nervous as well for the unknown and of having to learn a lot of new things.  And the pressure of this being a real position – hopefully it can all come naturally and not too much thrown at me right off the bat!

Well, as this marks the unofficial end to my summer, of course I would spend some of it in the kitchen!  Kinley, Crosby and I were headed to go sailing on Lake Michigan this afternoon with Mom and Dad, but the darn weather did not look like it was going to cooperate so we ended up turning around.  But even though the weather decided not to cooperate, at least these chocolate muffins did!  I found a recipe on the blog, Cookie Madness, and adapted it to be gluten free.  I also took out the chocolate chips called for in the recipe to try and make these not-so guilty!

Gluten Free + Vegan Chocolate Muffins

  • 3/4 c sorghum flour
  • 1/2 c millet flour
  • 3/4t xanthan gum
  • 1/4 c unsweetened cocoa powder
  • 1/2t baking soda
  • 1/2t baking powder
  • 1/2t salt
  • 1/4c -1/2c maple syrup*
  • 3/4c non-dairy milk
  • 1/2t vanilla extract
  • 1T unsweetened natural applesauce
  • 1T grapeseed or vegetable oil

*I used 1/4c of maple syrup in the recipe and thought it was a nice level of sweetness, but it you generally like muffins and baked goods sweeter you can up the syrup quantity.

1. Preheat your oven to 350′.

2. Sift together the flours, cocoa powder, xanthan gum, baking soda, baking powder and salt.

3. Mix the maple syrup, milk, vanilla extract, applesauce and oil.

4. Pour the wet ingredients into the dry and mix until fully incorporated.

5. Spoon into roughly 9 cupcake wrappers and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Packing these for with my lunch will definitely help me get through my 8 hour work days!  These are fantastic as-is, but I think you could even pass these as a cupcake with adding chocolate chips in the batter.  A nice topping of a spoonful of either coconut butter or almond butter couldn’t hurt a thing either :).

June 20, 2011

cookie monster

Cookie baking has been my thing for quite a few years now.  Shortly after the Martha Stewart Cookie Cookbook came out, I received it for a birthday present and I was instantly hooked.  All of the photographs were beautiful and all the cookies looked absolutely delectable.  The weekend after that birthday, I set out to bake my first batch.  I decided to bake the good ol’ standby, chocolate chip cookies.  Easy, right?  Well, Martha has not one, but three recipes for various chocolate chip cookies.  How was I to choose?  Well, I didn’t, I made them all to be able to try the cookies side by side.  And don’t worry about cookies going to waste, a few friends got a nice box of cookies mailed to them and our freezer was well stocked with the rest.

Needless to say, chocolate chip cookies are my favorite and I have not baked them for awhile.  Wheat flour has not been the kindest to me lately and baking with gluten-free flours still intimidates me.  Well, I decided to get over my fear of gluten-free cookies and bake some cookies on Saturday.  Lucky enough for me, I was able to find this recipe from Post Punk Kitchen which utilized oat flour instead of wheat.  And as I am an oat fanatic, I had the flour on hand!

Wheat Free Chocolate Chip Cookies

  • 1 3/4 cup oat flour (I weigh out all my flours for baking on a kitchen scale to avoid dense cookies/muffins, etc.)
  • 1/2t baking soda
  • 1/4t salt
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/3 cup melted Earth Balance (could be substituted for oil or butter)
  • 1T ground flax
  • 1/4 cup unsweetened vanilla almond milk
  • 1t vanilla
  • 3/4 cup (dairy-free) chocolate chips

1. Preheat your oven to 375*.

2. SIFT together the dry ingredients into a large bowl.  Oat flour is clumpy so this step is crucial!

3. In a small bowl, mix together the wet ingredients and make sure it is completely combined.

4. Mix the wet ingredients into the dry and then mix in the chocolate chips.  You do not have to worry about over mixing gluten-free flours (which is one redeeming quality), so mix away until it is well combined.

5. I used a small cookie scoop to make my cookies.  The first tray I simply scooped and baked, the second tray I flattened them out with my fingers since the cookie does not spread.  All the pictures I posted are of the cookies flattened slightly since I prefer that, but it is entirely up to you.

6. Bake for 8-10 minutes (the flat tray took 8, the regular scooped tray took 10).  Remove from the oven and let cook for a few minutes before putting them on a cooling rack.

Whether or not you are trying to avoid wheat or you want to try something new with cookies, this recipe is fantastic.  The cookie itself tastes just a little oatey, but the flour is finely ground so there are no chunks of oats.  Although adding a few old fashioned oats would be a nice addition if you wanted to change it up.  Don’t have oat flour?  You can purchase it (mine is from Bob’s Red Mill) or you can grind up old fashioned oats or oat groats in a blender.  It might be a little different texture, but I think it would work.

And by the way, Martha’s cakey chocolate chip cookies were my favorite, but this one might have it beat :).

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