It's back to reality for me lately. I've started working again and my days are filled back behind a huge computer screen editing files and preparing things for print...oh the life of a designer! Other than work and learning to wake up when it's dark and be functioning, we've finally found a hot yoga studio we like! We've only gone to one class but are heading to a different flow class tonight!
The holidays are coming up quick and I'm feeling a little overwhelmed with what in the world to do for gifts this year. Jordan and I agreed that it will be a thrifting/vintage/DIY x-mas this year. I've been looking for all kinds of ideas...are you doing anything fun for x-mas gifts this year?
As in my last post I said I would share the recipes for our Vegan Apple Pie and our Vegan Mexican Wedding Cookies, so here you go:
Apple Pie with Granola Dutch Topping:
Pie crust of your choice (we just make a really simple one)
2 ½ lbs assorted apples, peeled and cored
Juice of 1 lemon
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Cut apples into 1/4 inch slice. In a large bowl toss the apples with lemon juice, sugar, and spices. Pour the apple mixture into the crust.
For the crumble combine all ingredients into a bowl and press together with fingers until large chunks form. Sprinkle crumble on top of pie. Bake at 350 for 50 minutes or until the crust turns golden brown. Transfer to wire rack to cool.
Vegan Mexican Wedding Cookies (also known as Russian Tea Cookies):
1 c Earth Balance (or vegan butter substitute)
2 c powder sugar
2 teaspoons vanilla extract
2 c flour
1 c coarsely chopped nuts (I used almonds, but walnuts and pecans are super yummy too)
Beat butter butter until fluffy, add 1/2 cup powder sugar and the vanilla. Beat until well blended. Add in flour and then nuts and combine. Divide dough into two balls and wrap with plastic wrap. Allow to cook for about 30 minutes.
Preheat oven to 350 degrees. With the chilled dough roll balls (we did smaller bite size ones but you could do up to two tablespoon size balls) onto baking sheet. Bake 11-15 minutes until the balls are golden brown on the bottom and just lightly changing on top. Roll the warmed cookies in the remaining powder sugar and allow to cool on a wire rack! Voila!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Thursday, December 5, 2013
Thursday, November 7, 2013
0045 -- lavender (lemon) cake
my husband went on a man date last night so i had the house to myself. i indulged in a killer salad, watching my favorite bad tv shows, and made the yummiest lavender loaf!! the recipe called for lemon but i didn't have any around the house and i wasn't feeling up for hitting the store. as well, i was going to make this vegan since we've been finding that it actually tastes better, but failed when i realized the only milk i had was half and half (i loathe milk and only had it for my morning coffees). either way, this cake was super delicious with all my substitutions!
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lavender (lemon) cake: 1/2 cup coconut oil 1 cup organic sugar 1.5 cup flour 1/2 cup apple sauce 1/2 cup coconut milk (or any milk substitute) 1/4 teaspoon baking soda 1/2 tablespoon lemon zest (i omitted) juice of 1 large lemon (i omitted) 1 tablespoon dried lavender buds
cream coconut oil and sugar until fluffy. add apple sauce slowly until combined. in separate bowl whisk flour, salt, and baking soda. combine milk, lemon zest, and lemon juice together. alternating between flour and milk combine into sugar mixture. once combined add lavender buds and allow to fold in.
pour dough in greased bread pan and cook on 325 for 35-45 minutes or until a knife inserted in center come out clean. frost immediately after taking out oven..jpg)
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lavender (lemon) cake: 1/2 cup coconut oil 1 cup organic sugar 1.5 cup flour 1/2 cup apple sauce 1/2 cup coconut milk (or any milk substitute) 1/4 teaspoon baking soda 1/2 tablespoon lemon zest (i omitted) juice of 1 large lemon (i omitted) 1 tablespoon dried lavender buds
cream coconut oil and sugar until fluffy. add apple sauce slowly until combined. in separate bowl whisk flour, salt, and baking soda. combine milk, lemon zest, and lemon juice together. alternating between flour and milk combine into sugar mixture. once combined add lavender buds and allow to fold in.
heat milk to low boil. remove from heat and add in dried lavender. allow to steep for 5 minutes. strain lavender from milk. whisk together powder sugar, lemon zest, lemon juice, and lavender milk until desired consistence is created.
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Wednesday, November 6, 2013
0044 -- november
Well November is here and with it came some pretty big changes! We are all moved into the new house and slowly but surely getting it put together. I don't have many photos of the kitchen or the back of the house, but here's a fe others:
I'm looking avidly for jobs and in my spare time I find myself in the kitchen baking cookies. Well, the cookies have spawned from this home made apple sauce (it's amazing)! Anyhow, I thought I'd share these easy (and vegan) recipes!
I'm looking avidly for jobs and in my spare time I find myself in the kitchen baking cookies. Well, the cookies have spawned from this home made apple sauce (it's amazing)! Anyhow, I thought I'd share these easy (and vegan) recipes!
Country Apple Sauce:
2 lbs cored, peeled, and sliced apples
1 cinnamon stick
2 tblspoon lemon juice
3/4 c water
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground nutmeg
In Dutch oven or heaven bottomed skillet combine water, apples, cinnamon stick, and lemon juice on med-high heat until boiling. Lower temp and simmer until apples are tender (7-15) minutes. Continue cooking uncovered until apples are mashable. Add in seasonings and allow to cook through.
Saves in fridge for 3 days. 1 week in freezer.
Molasses Vegan Cookies:
2 c flour
2 tea baking soda
2.5 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon coarse salt
1/2 c coconut oil
1/4 c veggie shortening (we use crisco as it has confirmed they use only vegan product in their shortening)
1 c brown sugar, packed
1/4 c apple sauce (we used the above, but you can use any)
1/4 c molasses
1 tblspoon orange zest/grated orange peel
Sift flour, spices, and baking soda together. In another bowl cream coconut oil, shortening, and brown sugar until fluffy. Add in apple sauce, molasses, and orange peel. Once combined slowly add in dry ingredients until just combined. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough on cookie sheet and allow to cook 7-11 minutes until just slightly golden (they get dark quick so I would watch them that last 2 minutes).
Vegan Brown Sugar Cookies:
2/3 c coconut oil
1/2 c sugar
1/2 c brown sugar, packed
1 teaspoon vanilla extract
2 tblspoon water
1 2/3 c flour
1 teaspoon baking powder
1 teaspoon salt
Cream butter and sugars. Add dry ingredients, water, and vanilla. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough and allow to cook for 13 minutes!
Molasses Vegan Cookies:
2 c flour
2 tea baking soda
2.5 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon coarse salt
1/2 c coconut oil
1/4 c veggie shortening (we use crisco as it has confirmed they use only vegan product in their shortening)
1 c brown sugar, packed
1/4 c apple sauce (we used the above, but you can use any)
1/4 c molasses
1 tblspoon orange zest/grated orange peel
Sift flour, spices, and baking soda together. In another bowl cream coconut oil, shortening, and brown sugar until fluffy. Add in apple sauce, molasses, and orange peel. Once combined slowly add in dry ingredients until just combined. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough on cookie sheet and allow to cook 7-11 minutes until just slightly golden (they get dark quick so I would watch them that last 2 minutes).
Vegan Brown Sugar Cookies:
2/3 c coconut oil
1/2 c sugar
1/2 c brown sugar, packed
1 teaspoon vanilla extract
2 tblspoon water
1 2/3 c flour
1 teaspoon baking powder
1 teaspoon salt
Cream butter and sugars. Add dry ingredients, water, and vanilla. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough and allow to cook for 13 minutes!
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