Vegan Snickerdoodles

February 17, 2010

I have to be honest.

I’m not totally sure where the word snickerdoodle came from or what it means. I just know that to me it means “delectable little cookie all covered in cinnamon and sugar.”

Demi-Brooke is a lovely girl who takes beautiful photographs.
When she posted photos of her vegan cookies the other day, and one of them happened to be vegan snickerdoodles, my mouth began to water.

Me and snickerdoodles have always had a thing for each other. After all, what isn’t good all rolled in cinnamon?

I remembered that I saw a great recipe for vegan snickerdoodles from The Vegan Cookie Connoisseur posted just a week ago and knew it was time to give it ago… after I kept getting asked when I would bring some more treats in from people at work, and I can’t very well let them down, now can I?

They turned out perfect!

A crispy, cinnamon-y outside with a tasty, crumbly interior.

Here is the fantastic recipe which I highly reccomend…

Vegan Snickerdoodles

(From Vegan Cookie Connoissuer)
Makes about 3-4 dozen

3/4 cup margarine
1 1/3 cups sugar
1 teaspoon vanilla
1/4 cup soy milk
2 1/2 tablespoons cornstarch
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon cinnamon

1 tablespoon cinnamon
2 tablespoons sugar

Preheat oven to 325°F.
Cream together the margarine and sugar until fluffy. Add the vanilla, soy milk, and cornstarch and mix until incorporated.

Sift in the flour, baking powder, salt, cornstarch, and cinnamon. Stir. If the dough is too dry and crumbly, add a splash of soy milk. It shouldn’t be sticky though.

Mix the sugar and cinnamon in a small bowl. Form the dough into 1 1/2″ balls and roll in the cinnamon sugar mixture. Place on a lightly greased cookie sheet and flatten slightly. Bake for about 12 minutes until golden around the edges, but still soft on top, then transfer to a wire cooling rack.


Dinner Time!

January 16, 2010

Besides eating out, I am not really a dinner person.
When I’m at home I am perfectly all right with having cereal or waffles for dinner, as breakfast is my favorite meal of the day.
but some days I just know I’m not getting the protein I need and I know I should try to have a “normal” dinner like “normal” people.

So I made Veggie Burgers!
I used a recipe loosely based off of the ones in Cooking Know How (a truly kick-butt book!). I’ve made them from scratch once before and was surprised how easy it was and how much better I liked it than the frozen hockey pucks you get at the store!
When it came to a side I instantly thought – french fries! I’ve been itching to make from from scratch for a while so I went ahead and used EatMakeRead‘s recipe for Garlicky Baked Fries. They definitely had a kick to them! Super garlicky and spicy and oh-so delicious!

Good ol’ Veggie Burgers

1/2 onion diced
1 Tbsp Vegetable oil
1 15oz can of red kidney beans (drained and rinsed)
1 cp of rolled oats
1 large egg
1 tsp Chili Powder
1 tsp salt
ground black pepper

Cook onions in oil until soft and translucent. Add onions and all other ingredients into food processor (or blender, like me!) and process until all ingredients come together to form a pastey-like consistency. Form into patties (I just use large spoons and spoon it out onto parchment paper and freeze them). Cook in skillet on medium heat untill browned on both sides. Enjoy!

Grammy’s Chocolate Cookies

December 6, 2009

I really don’t have much of a sweet tooth, honestly. My favorite midnight snack is corn flakes, not even frosted flakes, but straight up corn flakes. and even my favorite dessert, Tiramisu, is more bitter-espresso-y than it is sweet. Maybe that’s why I’m always hesitant about making chocolate cookies. they tend to be sickeningly sweet and the chocolate is never dark enough for my taste (my favorite is 70% dark chocolate – yum!).

So I must say, I was a little hesitant making these. but I whipped up a batch while watching “community” (one of my new favorite thursday night shows) with a friend.

oh my gosh, so delicous!

they were perfectly dark, and not super sweet at all, and even after completely cooling they were soft and delicate (even though I usually prefer crunchy cookies, this worked perfectly with this cookie).

The recipe is “Grammy’s Chocolate Cookies” from Martha Stewart’s book of Cookies.

Gingerbread Friends

December 3, 2009

As my dad said while I was baking, “well, it’s just not Christmas without gingerbread, right?” correct sir!

Gingerbread uses my favorite spice, Cinnamon in collaboration with brown sugar, which is just plain awesome. Plus I’ve developed a preference for crunchy and crispy cookies lately, and gingerbread are perfect for that.

I broke out my “Cookies” book by Martha Stewart (which I got as a gift last Christmas, so it’s only fitting!) as I am determined to make as many cookies as I can with that book. I usually find the recipes in this book to be much more challenging, but when I do get them right, they’re great – and this recipe was s really good one. Maybe it’s just that I’ve gotten used to the shaped cookie method of constantly pulling the dough in and out of my freezer from making sugar cookies a few months ago, but this recipe went really simply and fairly quickly for all the labor involved. The cookies came out just right (although the first batch were a little underdone and were still soft and chewy – which is luckily how my mom prefers her cookies).

I took a plate into work and my co-workers and managers loved them! I even impressed the district manager who happened to stop by!
So not only are they delicious – they’re gap approved!

Chocolate Chip Cookies

November 3, 2009

Frank travels a lot for his job. At least every other week I’m taking him to the airport and occasionally he’ll be gone for weeks at a time. I always mean t o make him snacks to take for when he gets stuck waiting for the plane or working all day without taking a break but the last few times I forgot (I’m a such a bad girlfriend!) but I finally remembered last night and decided just to make some just plain ol’ basic chocolate chip cookies (good thing theres a tv right next to our kitchen so I could bake/listen to the world series at the same time or else I don’t know if he would have gotten any cookies.

So I just use a little variation of the recipe my mom has always used and it goes a little something like this:
My Whole Wheat Chocolate Chip Cookies
1 stick of butter, softened
3/4 cp of Brown Sugar
1 egg
1 cp of whole wheat flour
1/2 tsp of baking soda
1/2 tsp of cinnamon
1/8 tsp salt
1/2 tsp of vanilla
however many chocolate chips make you happy (about 2 small hand fulls for us)

Cream together butter & sugar.
Beat in egg.
add 1/2 cp of the flour and mix until just combined.
add baking soda, cinnamon and salt and mix in.
add rest of flour and vanilla and mix until just combined.
use spatula to mix in chocolate chips.
Chill in fridge at least 10-15 minutes.
bake at 350F until done (I have no idea how long this is…10 minutes maybe?)

The first batch came out how I love – flat and crispy but not over-baked.
I quickly realized that with a full house of people I would need a second batch so I threw together some more batter.

The second batch came out nothing like the first. They were still very good but they held their shape and didn’t flatten out like the other ones. They still had a bit of a crisp to them and tasted good but you would never guess they were made with the same recipe.

IMG_1373The second batch cookies

I was trying to think of why this might be.

I had decided to skip the chilling in the fridge and just bake them right away, could that have been it?
or do you think maybe I might not have measured correctly and there was too much flour in the batter?

anyone know?

Yoga and Vegetable Soup

October 28, 2009


As I’ve said before I haaate the fall and winter. I don’t do col by any stretch of the imagination. If I had to find something I liked about those two seasons the only thing I could possibly come up with is soup, chilli and a cup of hot tea every morning (and even those aren’t enough to make me run screaming as soon as the temperature drops below 75).

At least one morning a week I spend chopping up vegetables and scouring the house for chicken broth (which was no where to be found today) putting together some sort of random soup. I don’t even use recipes with either my soup or chilli, I just go with the flow. throw in whatever happens to be laying around. Today just happened to be a onion-garlic-celery-potato-carrot-corn-green beans-and chicken tortellini type of day. Deeelish. I try to always have some leftovers in the fridge. On days when I’m eating at home or at the office I usually get a total of absolutely no vegetables and soups and chillis are a tasty way to get those.


I started doing yoga about a year and a half ago or so. The place where I was staying at the time had a woman come in once a week and give yoga classes. My group of course would act silly and annoy the heck out of our teacher by constantly falling over or breaking out in laughter during her weird “meditation” tapes. But I did manage to develop a love for it. One of my little secrets is that I would love to become a yoga teacher someday. I can’t afford classes right now, but one day…

Green Monster

October 26, 2009


So I’ve noticed that these “green monsters” are really big on a lot of the more healthy cooking/yoga type blogs I’m always poking around. I’ve been intrigued for a while but didn’t try one until today.

If you don’t know what a Green Monster is, it can vary a lot but almost always has the same few ingredients : Spinach, banana, Peanut butter (or any other nut butter) and some milk. You can always add protein powders or other fruits and such but that’s the basic jist of it.

In mine I had : Spinach, oats, AN Peanut Butter, Banana, Soy Milk, and a few frozen blackberries and a little frozen watermellon

The Verdict

Honestly? it was okay. It wasn’t bad but it wasn’t nessasarily good either. It seemed to have a few too many flavors going on all at once.

I think I’ll keep experimenting with them and let ya know if I come up with anything good.