Friday, December 23, 2016

Coming Home Cardamom Cookies

My girl is coming home today for Christmas!  I haven't seen her since JULY.  Thank goodness for FaceTime and smart devices and Snapchat and her always willingness to communicate with her old lady.  I'm so proud of her and happy for her as well.

Vegan sour cream makes a gluten free chocolate cake spectacular.  I figured why not for cookies too! These remind me of toralli's without the lemon.   Cake-like and moist with a little crispy layer of glaze.  I added a sprinkle of Cardamom to the tops of some for a little kick of warm flavor.

Preheat oven to 325.

1/2 cup softened margarine, Earth Balance sticks
3/4 cup sugar
1/2 cup plus two tablespoons vegan sour cream, I used Tofutti Sour Supreme
The beans from half a vanilla pod
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Dash of salt
2 cups GF baking mix

Blend well the margarine, sugar, sour cream and vanilla.  Add the baking mix, baking soda, baking powder and salt.  The batter will be stiff.  It isn't quite like, say, chocolate chip cookie dough. It's more of a thick batter.  Waaaaay thicker than cake but not as stiff as cookie dough that is shaped with your hands.  These are def drop cookies.

Drop by teaspoon full onto cookie sheet about an inch apart.  These don't spread much but they do puff up nicely.  Bake for 12-14 minutes or until the bottom edge just starts to brown.  Don't wait for the tops to brown or you'll dry them out.  Just a little toasty around the edges is good.

Remove from pan and allow to cool before adding the glaze, if desired.

Glaze

3/4 cup powdered sugar, I used Whole Foods brand which does not contain corn
Approx 2 tablespoons soymilk

Add the milk slowly until the glaze is smooth and thin enough to spoon onto cooled cookies.  You may need more or less milk.  You can also add more vanilla bean here.

Spread a bit of glaze onto the cookies with the back of a spoon.  Carefully sprinkle a bit of ground Cardamom onto the tops of the glazed cookies.  

Thumbs up from my Bub and I'm sure a thumbs up from my Jen when she gets here!










Monday, December 19, 2016

Minty Lippy

Several months ago, I bought a whooooooole mess of supplies to make my own bar soap.  Unfortunately, it was a fail.  On the bright side, I decided to make some lip balm out of some of those supplies today.

It was easy.  I'm so glad I did it.  My lips are going to thank me this winter!

Put a regular, eating utensil spoon in the freezer 30 minutes prior to making lip balm.

2 ounces food grade soy flakes (got on amazon)
1-1/4 ounces raw cocoa butter (also amazon)
10 drops oil of peppermint (found in baking aisle)
Ten little glass lip balm jars with lids

Melt the soy and cocoa butter.  I have a glass Pyrex measuring bowl with a pour spout that works well.  The cocoa butter will take a bit longer to melt so just stir it around with silicone spactula until melted when the soy turns to liquid.

My microwave took about 2-1/2 minutes to melt this amount of product.  Go slowly, 30 seconds at a time.

Using a silicone spactula, stir until melted.  Stir in the oil of peppermint.

SoapQueen.com gave me an awesome tip to tell if your lippy is the right texture for you.

Using that spoon from the freezer, dip the tip into the melted lip balm mixture.  Allow to cool.  Use your finger and apply to lips.  If it is waxy enough for you and minty enough or soft enough, you're ready to pour.  If you'd like it softer, add a little more cocoa butter. More flavor? Add a drop more mint.

I didn't want mine too soft and risk it melting too much in my purse.  This gave me a nice, firm jarred lip balm that I also think would make an excellent stick kind.

It is long lasting on my lips which I love.  I had only been using my facial moisturizer on my lips which isn't cutting it in negative temps and wind chills.

Pour into jars.  I also got these on amazon.  Allow to cool and you're ready to go.

I'm really super excited about these!

I had a bit extra and poured it into a 2 ounce mason jar.  I will use this on my cuticles!







Thursday, September 1, 2016

Fro Zen A Voca Do

Another frozen treat!

Avocados are wonderful, and wonderfully frustrating, but so versatile!   This ice cream is rich and creamy and velvety.  I haven't had ice cream with such great texture in A LOT of years.

It's super easy with only 3 ingredients.  I always have a lot of avocados and no matter how hard I try to keep them in different stages of ripeness, there's always one ripe enough for ice cream!

One large or two small ripe avocados
1/3 cup dehydrated cane juice or sugar
1 cup vanilla soy milk or milk of your choice

Blend the ingredients either in a blender, food processor, or with an immersion blender like I did.  It should resemble pudding.  If too thick, add a bit more soy milk.

Not only does it look like pudding in this state, it tastes like damn delicious pudding too!  Since I was determined to make ice cream, I refrained from eating it all before it hit a freezer.

I used my Zoku freezer cup to turn this into ice cream right away.

I then put the remainder of the mix in a freezer safe container with a lid, placed it in the freezer, and removed and stirred it every 40 minutes until firm.

However you freeze it, it is ice cream dammit!  It is ice cream and it is delicious! 



Monday, August 15, 2016

Sweet, Simple Summer

I've been enjoying a sweet taste of summer this year... Watermelon!  I've finally done something a little more with it than shove it in my mouth over the kitchen sink too.

After balling half a watermelon, I decided to make granita with what was left after scraping down the sides.

2 cups watermelon
1/2 cup evaporated cane juice or sugar

Combine the melon and sugar in a blender or a bowl with an immersion blender.

Pour into a shallow, freezer safe container with a lid and place in the freezer.  Every hour for three hours, remove from freezer and scrape, or rake, the granita.  Scrape before serving too.

It may not be Taylor Street, but it tastes like summer to me!


Sweet, Simple Summer Granita

I've been enjoying a sweet taste of summer this year... Watermelon!  I've finally done something a little more with it than shove it in my mouth over the kitchen sink too.

After balling half a watermelon, I decided to make granita with what was left after scraping down the sides.

2 cups watermelon
1/2 cup evaporated cane juice or sugar

Combine the melon and sugar in a blender or a bowl with an immersion blender.

Pour into a shallow, freezer safe container with a lid and place in the freezer.  Every hour for three hours, remove from freezer and scrape, or rake, the granita.  Scrape before serving too.

It may not be Taylor Street, but it tastes like summer to me!

Saturday, March 5, 2016

Greek Style Potatoes

This is just too easy, and tasty, not to post.

I've recently been brave and trying new foods. Introducing something new is scary for me but I've just been so down lately that a little variety seemed necessary.

Oregano and olives have been successful introductions. Red lentil were a fail.

Here's an easy meal or side!

3 tablespoons Earth Balnce stick margarine
3 medium, peeled and diced russet potatoes
1/2 can each of green and black olives
1 tablespoons Bragg Liquid Aminos
Oregano
Black pepper

Cook potatoes and margarine on medium in a fry pan with a lid until tender and golden brown.

Remove from heat and stir in the remaining ingredients.

I can't even. So delicious.

Saturday, January 23, 2016

Am I At Denny's? Gravy

Some of the best things I make are by accident.  I don't even remember how this came to be but I actually wrote it down today so I could post it here.

Vegan biscuits and gravy? Yes please!  It's been a very long time since I've been able to enjoy late night stops at Denny's... It was another life, really.  This takes me right back without being bad for me.

1/4 cup Earth Balance margarine
1/4 cup Bragg Liquid Aminos or gluten free soy sauce
4 cups plain Soymilk, divided
3 heaping teaspoons potato starch
Black pepper

In a large non stick pan, melt the margarine on high heat.  Add the Braggs and scorch it for a few seconds.  Turn heat to low and add 2 cups of Soymilk. Gently warm the soymilk. Add as much black pepper as you can stand.  I like it pretty pepper-y!

While that is warming, add the potato starch to the other 2 cups of Soymilk.  Mix well until dissolved.  Add to the pan.  Turn heat up to medium high.  Stir constantly with a silicone spatula, scraping bottom and sides, until thickened.

Top biscuits on a plate (easier to lick than a bowl) with plenty o'gravy!

Here's my biscuit recipe:  Can Do Biscuits