vegan coconut oatmeal cookies

i have been trying to limit dairy and eggs which can be tricky when baking.  all i wanted was to bake a successful vegan oatmeal cookie that actually tasted good...i tried many recipes that i found on the web and was super unimpressed so i decided to just go for it and improvise on the recipe found on the back of the lid of good ole quaker oats and i am pleased with the result...

ingredients/supplies:
-1/2 cup of coconut oil
-3/4 cup molasses
-1/4 cup brown sugar
-1/2 cup granulated sugar
-1 teaspoon vanilla
-1 1/2 cup oat flower (can use white flower or any flower you would like to try)
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-3 cups oats
-1 cup shredded coconut
-an oven, 2 mixing bowls: one small and one large, a whisk, a mixing spoon, 2 cookie sheets, 2 slitpats (if you have them-if not, just use the ungreased cookie sheet), a cooling rack

prepping/mixing:
-pre-heat oven to 350
-with the 2 mixing bowls, measure and mix the following in the small bowl: 1/2 cup of coconut oil, 3/4 cup molasses, 1/4 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon vanilla,  and the remaining ingredients excluding the coconut in the large bowl: 1 1/2 cup oat flower, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 3 cups oats.
-measure the coconut and set aside
-slowly mix the ingredients from the small bowl into the larger bowl
-once all the ingredients are combined, add the coconut

baking:
-make small cookie pancakes with the dough and place on the cookie sheets
-bake for about 8-10 mins or until golden brown and place on the cooling rack to cool

enjoy!!!

the perfect chocolate chip cookie

happy easter!

it's easter so i baked...again...

i found this recipe 4 years ago by googling "the perfect chocolate chip cookie"...the recipe is credited to a person named megan who tweaked a recipe by wendy gaynor.  i tweaked megan's recipe and created what i believe to be the perfect chocolate chip cookie...

the original recipe suggests that you refrigerate the batter until cold, preferably overnight...well...i don't always do that but i have popped the dough in the freezer for about 15 mins before placing the batter on the cookie sheets and it works really well...

(makes about 35-72 cookies depending on how big you make your cookies)

ingredients/supplies:
-8 ounces unsalted butter at room temperature (buy the best butter you can find...you won't regret it)
-1 cup packed dark brown sugar
-1/2 cup granulated sugar
-2 large organic eggs
-2 cups organic all-purpose flour
-2 1/2 teaspoons of kosher salt
-3/4 teaspoon baking soda
-1 teaspoon organic pure vanilla extract
-3 cups of semisweet chips or chunks (usually about 1 and 1/2 bags)...buy the best you can find...guittard chips are great
-a mixer or an egg beater, measuring cups, measuring spoons, a mixing bowl, 2 baking sheets, a cooling wrack, a spatula, a spoon or small ice cream scooper to form cookies, and parchment paper or silpats to line the cookie sheets with

prepping/mixing/baking:

prep:
-preheat oven
-line baking sheets with parchment paper or silpats
-in a bowl measure out flour, salt and baking soda
-in another bowl measure out the sugars
-in another bowl measure chocolate chips or chunks
-measure vanilla and set aside

mix:
-place the butter in a large bowl and cream at high speed until fluffy
-add the sugars slowly and beat until fluffy (about 4 mins), scarping down the sides of the bowl occasionally
-beat in eggs, one at a time, until completely mixed
-add the flour mixture at low speed until just combined...be careful not to over mix
-add the vanilla extract
-stir in the chocolate chips
-refrigerate batter overnight or do my 15 min freezer trick

bake:
-drop large spoonfuls of batter 2 inches apart on the lined baking tray
-bake for about 12 mins (or until the edges just start to turn golden brown)...you may want to turn the tray once during baking
-cool on a wire rack

enjoy!

lemon cake by the barefoot contessa

i am not a baker and i try my hardest not to eat sugar but...on occasion...it nice to bake and enjoy a sweet treat.  i must admit that i usually only bake when i am bringing the delicious baked good to someone else's home for a dinner party or fun event...

when i saw this recipe in ina garten's cookbook...barefoot contessa parties!...i had to try it because it looked so light and lovely and i knew i could serve it with fresh blackberries for the guests that did not care to indulge in cake.  the first time i made this cake, i was totally confused by the recipe so i reorganized it below for any of you who feel like baking something lemon that everyone will love...

(makes two 8-inch loaves)
this recipe has 3 elements: the cakes, the lemon syrup that is poured over the hot cakes, and the glaze.  the ingredients listed are the totals of all 3 elements...so think of the ingredients list as a shopping guide and don't start measuring out each element until you read how to create each of the 3 elements...

ingredients (in this case, shopping guide)/supplies:
-1/2 pound unsalted butter at room temperature (8 ounces) + a little extra to grease the bottom of the pans
-2 1/2 cups of granulated sugar
-4 extra-large eggs at room temperature
-1/3 cup grated lemon zest (about 6 large lemons or 8 smaller ones)
-3 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-3/4 cup freshly squeezed lemon juice (you will have enough from the zested lemons)
-3/4 cup buttermilk at room temperature
-1 teaspoon pure vanilla extract
-2 cups confectioners' sugar (also called powdered sugar)
-2 loaf pans:  8 1/2 x 4 1/4 x 2 1/2, parchment paper, a mixer with the paddle attachment, a large cooling rack, a cookie sheet,  a sifter, a zester, measuring cups and measuring spoons, an oven, a tooth pick, a whisk and a small sauce pan

measuring/prepping/mixing/baking/cooking:

measure:
cake...
-1/2 pound unsalted butter at room temperature (8 ounces)
-2 cups granulated sugar
-4 large eggs
-1/3 cup of lemon zest
-3 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-1/4 cup lemon juice
-3/4 cup buttermilk at room temperature
-1 teaspoon pure vanilla extract

lemon syrup...
-1/2 cup granulated sugar
-1/2 cup of freshly squeezed lemon juice

glaze...
-2 cups confectioners' sugar
-3 1/2 tablespoons of squeezed lemon juice

prep:
-preheat oven to 350 degrees
-grease and flour loaf pans (make sure to tap off any excess flour...you just want a thin, even coat)
-line the bottom of the loaf pans with parchment paper (note: i have never done this step and never had an issue skipping it)
-zest the lemons for the 1/3 cup lemon zest (if you cover the zester in plastic wrap, it catches the zest and makes it so much easier)
-squeeze lemon juice into 3 different parts for the 3 elements of the cake: 1/4 cup for the cake, 1/2 cup for the lemon syrup, and 3 1/2 tablespoons for the glaze
-sift together the flour, baking powder, baking soda, and the salt for the cake in a bowl
-combine 1/4 cup lemon juice, the buttermilk, and vanilla for the cake in another bowl

mix:
cakes...
-cream the 8 ounces of butter and 2 cups of granulated sugar in the mixer bowl fitted with the paddle attachment for about 5 minutes...or until light and fluffy
-add one egg at a time to the creamed butter and sugar while the mixer is on medium speed
-add the lemon zest
-add the flour mixture and the buttermilk mixture alternately to the batter, beginning and ending with the flour
-divide batter evenly between the pans and smooth the tops

bake:
cakes...
-bake for 40 mins - 1 hour or until a tooth pick comes out clean (start the lemon syrup after the cakes have cooked for about 35 mins)
-let cake rest for 10 mins before placing them on a cooling rack over a cookie sheet

cook:
lemon syrup...
-after the cakes have cooked for about 35 mins, start the syrup
-combine 1/2 cup granulated sugar with 1/2 cup of lemon juice in a small saucepan and cook over low heat until the sugar dissolves
-pour the hot syrup over the cakes while syrup is hot and after the cakes the cakes are on the cooling racks

glaze...

-combine the 2 cups confectioners' sugar and the 3 1/2 tablespoons of lemon juice in a bowl and mix with a whisk until smooth and set aside until the cakes are completely cool
-allow the cakes to cool completely before pouring on the glaze allowing the glaze to drizzle down the sides

enjoy!

(posted especially for my friend ali who loves lemon and who has to try this cake)

scoops

i love salty chocolate ice cream in a real way...i think about it often.  i know that it sounds obvious...the pregnant girl likes ice cream...but i haven't really craved anything sweet during my pregnancy.  i think this is why i probably love this flavor from scoops...it is mostly salty with a bit of chocolate.

warning: they run out of ice cream quickly and change their flavors frequently so it is a good thing that everything there is amazing...especially their vegan flavors...if you haven't been and live in los angeles...go...it is so, so good!!!

berries and creme

mixed berries is one of my favorite desserts...served with a little butter cookie of course!  it is a simple, quick and healthy way to get a bit of sweet at the end of a meal.  sometimes i add bit of agave sweetened creme fraiche.....

ingredients/supplies:
1 box of organic strawberries
1 box of blue berries
1 box of raspberries
1 box of black berries
butter cookies (optional)
4 ounces of creme fraiche (usually sold in the cheese section by the cream cheese)
3-4 tablespoons of agave
1/4 teaspoon of cinnamon
a small mixing bowl and a colander

prepping/chopping/cooking:

prep:
-wash berries and dry in a colander
-measure creme fraiche, agave, and cinnamon

chopping:
-slice strawberries

cooking (really just mixing together):
-mix berries together
-in a small bowl mix creme fraiche, agave, and cinnamon to taste

plate berries and drizzle creme over the berries and serve....

enjoy!