wishing you and yours a:
joyful
festive
peaceful
(please, peace)
holiday season
i’m excited to share
that the above cookie,
as well as the
inside out pb cups,
were included in
SOOM FOOD’s eCookbook.
and it’s FREE.
head over there for the full recipe.
it being the day after
the Biggest Eating weekend
Of The Year
i’m sharing cookies.
i know.
my bad.
just kidding.
i’m not sorry.
because these are good.
i know for a fact
that most of you are going
to be on a Baking Cookie Binge
in the next week or so,
rushing to the post office to
send them off
or sharing them in
some cookie exchange thing
which is all fine and shit,
but after all that toiling
you usually end up with nothing
(or some random people’s cookies)
(not a euphemism for anything dirty)
(get your head out of the gutter)
fear not,
these particular cookies?
they won’t ship —
they’re too delicate.
that’s not a bad thing.
chocolate chip peanut butter cookies (vegan + gluten free)
adapted from the bojon gourmet
note: as i said, my version came out soft & delicate, and i thought they’d firm up but they never did. they were almost cakey and very rich. alanna’s original recipe calls for the use of 1/2 cup of rolled oats and 1/2 cup quick oats (instead of the full cup of rolled oats i used), the latter ingredient absorbing a lot of the moisture.
1/2 cup sweet rice flour (mochiko) (truth be told, i had just barely 1/2 cup, so i supplemented with regular rice flour)
1/2 cup buckwheat flour
1 cup old-fashioned rolled oats
1 tsp baking soda
1/2 tsp fine sea salt
1 cup smooth, unsalted peanut butter
3/4 cup plus 2 TBL agave (truth be told, i may have been shy with agave, and i supplemented with honey)
6 TBL melted but cool coconut oil
1 1/2 cups chocolate chunks, i use Enjoy Life
kosher salt for topping, optional
preheat oven o 375ºF.
line two or three cookie sheets with parchment paper.
in bowl, whisk all the dry ingredients together.
in another, larger, bowl, stir together the wet ingredients. add in the dry ingredients and stir until combined, last adding in the chocolate.
using an ice cream scooper (mine is just shy of 1 TBL worth), form cookie doughs and place onto prepared cookie sheets. place about 2″ apart, they will spread some. top with salt & a few chocolate chunks.
bake for total of 10 minutes, around the 5 minute mark rotate pans.
cool completely, store in air tight container. they lasted a week at room temp in their containers.
(keep in mind, these do not have eggs or anything traditionally perishable)
BAM!
i’m fairly sure that when
i scaled back my dairy intake
my soul shrank a little
at the thought of never having
peanut butter cups again.
i truly believed i’d never eat them again,
at least not with dire consequences.
that is,
until i discovered justin’s ,
and then i tried my hand
at making them.
all was right with the world.
now i just eat spoonfuls of peanut butter
and shove chocolate chips in my mouth
and call it a day.
it’s called natural progression, friends.
halloween is at the end of the week
are you dressing up?
i think i am,
i’m pretty sure i am.
either way,
these are going to be around
and i’m going to shove them in my mouth.
breakthrough, y’all.
inside out peanut butter cups – vegan
raw, 4 ingredients
makes 6
PB layer
6 TBL creamy peanut butter, i use the wegman’s organic brand
4 TBL coconut oil, liquid but not hot
3 TBL powdered sugar
chocolate layer
4 TBL chocolate spread, i used SOOM‘s chocolate sesame butter
1 generous TBL powdered sugar
for the PB layer, mix everything in a bowl. make sure it’s fully incorporated. pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper, put them in muffins so that they keep their shape). put in fridge to firm up, about 30 minutes. if you’re in a rush, put in freezer.
meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. the consistency will be firmer than that of the pb, it’ll be almost like play doh.
when ready, take the cups out and add the chocolate layer. you can spread it out to make distinct layers, or keep the edges clear so that the pb can be poured over it to cover. up to you.
add the final layer of PB over top and fridge. when firm, take out of liners and serve immediately or keep in covered container, IN THE FRIDGE. these are not shelf stable and will soften at room temp.
BAM!
i received a jar of chocolate sesame butter, courtesy of SOOM. all words & opinions are my own.
photo courtesy of luke eshleman & used with permission
365 days ago
you hit it
and thank gawd,
you didn’t quit it.
i was a notoriously shitty student
who never reached full academic potential,
especially in the subject of math.
you join the legions of teachers
and tutors
and professors
who make me realize
what a mockery i am with numbers,
because i cannot begin to count
the infinite sum of reasons
as to why i love you so.
to further my grievance,
i cannot even fall back on
the one thing i usually can rely on:
Words.
because you always get me tongued tied,
and because you started reading way before i did,
and your vocabulary is worth more than $5.
instead,
i will feed you cake.
because you are my heart,
you who by some grace
not only loves me,
but acts loving towards me,
you who i dreamed of for so long,
but my limited imagination
never could fathom
just how fucking awesome you are.
i love you dw,
i will always be your
Ride Or Die Bitch.
chocolate tahini cake + rosemary frosting
makes one 2 layered 8″ cake, entirely too big for two people, and yet, dw & i totally ate the entire thing. together.
*note: this is a riff on my sure-thing chocolate cake that i always fall back on because it’s amazing. the frosting has the heady essence of rosemary, dw calls it a mature flavor. if i make this again, i’d infuse it for a shorter period and make a bigger batch of frosting.
2 cups Sugar
2 Eggs
1 3/4 cup AP flour
1 cup 2% lactose free milk, i used organic valley
3/4 + 1 TBL cup Cocoa
2 TBL canola + coconut oil, i used Spectrum blended oil
6 TBL tahini
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup boiling water
pre-heat oven to 350 degrees.
grease 2 round 8″ cake pans
in a large mixer bowl combine dry ingredients.
gradually add eggs, milk, oil + tahini. Beat on high speed for 2 minutes.
remove from mixer; stir in boiling water. (batter will be thin).
pour into prepared pans.
bake 30 to 35 minutes for round pans,or until wooden pick inserted in center comes out clean.
cool cake in rounds 10 minutes; remove from pans.
cool completely.
rosemary infused buttercream
makes enough to just crumb coat the two layers. i had high plans to decorate the cake, as i like to collect pretty attired cakes, but when i finished crumb coating i realized that i didn’t have enough frosting, and i was over it. as dw said: “it’s like you finished crumb coating the cake and you went FUCK IT & started putting dishes away.” he knows me so well and yet he stays.
2 sticks of vegan butter, divided, i used earth balance
1 sprig of fresh rosemary
1 lb powdered sugar
splash of liquid, water or lactose free milk
the night before, melt down 1 stick of vegan butter and add in the sprig of rosemary. don’t let it go too long, just enough to warm through. allow to steep overnight.
next morning, warm up just enough to fish the sprig out. allow to cool to room temp.
add to mixing bowl along with other stick of vegan butter.
whip up with powdered sugar, until reach desired consistency. add more or less liquid to loosen up.
BAM!
about this month:
it’s twenty one days in
and i’m still cold
right?
from the moment we arrived home
from our thailand honeymoon
i’ve been saying to dw
if we were still there
we’d be sweating like whores
if we were still there
we’d go down the street
for some chompoo
if only we were still there
instead
the season is slow to change
we haven’t visited the tulips yet
a new skeeball season has commenced
i’ve cut my hair again
and oh
my obsession for the cookbook Jerusalem
continues
our first sunday back
suffering from jetlag
i made this for supper,
at noon,
and because i was not feeling
in the kitchen mood
we had it for lunch the entire week
i’ve had this babka on my mind
for a long time
i made it for xmas
and so i made it again for easter
this time
for individual consumption
mini-versions, if you will,
cus why not
cus who doesn’t like mini stuff
cus who doesn’t like to stand
for 3 hours individually rolling
mini loaves and rolls
i won’t post the full recipe
cus it’s long
and cus there are three other resources
who have reprinted the full recipe for you
i will list my alterations:
organic spelt flour
earth balance soy margarine to keep it dairy free and pareve
cinnamon in the dough and sprinkling in the filling
half the dough was then divided into EIGHT sections which were then rolled, filled, & twisted into mini loaves
the other half was rolled and then cut into TWELVE rolls that were then baked in muffin tins
bake times ranged from 20-25 minutes, please keep an eye. my oven runs hot, next time will be a hard stop at 20 minutes
bam!
for full recipe from the cookbook:
seven spoons
mondomulia
life love food
morestomach 