Deven’s Delectable Vegan Peanut Butter Cookies

Quite the boasting title, ‘eh!  Hopefully you’ll like this recipe as much as I do!

Okay, so this started out with Bre making her lunch for work and wanting a peanut butter/strawberry jam sandwich.  She opened the jar of my homemade peanut butter and found it quite solid.  Seems I still had a jar from the very first batch I did oh-so long ago that wasn’t quite spreadable.  So I figured with the Fae Day coming up, I might as well make peanut butter cookies.  Of course, I can’t just look up any recipe and make them.  No, I don’t like white flour and I don’t have all-purpose flour.  All I had was whole wheat flour which makes cookies more like bread.  So onto the Cook’s Thesaurus where I go to find all my substitutions for baking, and discovered that oatmeal flour is a great substitution in cookies!  AND to make it… all you do is toss instant oats into a blender/processor until its a flour consistency!  How easy is that?!  You better believe I’m trying it in my bread mix next!

Oh right… back to the cookies.  Here’s the recipe:

Ingredients:

  • 2 cups oat flour
  • 1 cup graham crackers (make sure you have vegan crackers)
  • 1/2 cup brown sugar (I have used honey, agave and maple syrup instead of the brown sugar with great results)
  • 1/3 cup oil (I use grapeseed, safflower or other like light oils)
  • 1 teaspoon baking soda
  • 1 cup homemade peanut butter
  • 1/2 cup almond milk

Directions:

  1. Pre-heat oven 350F.
  2. Toss all the ingredients into a food processor and mix until well blended.
  3. Roll dough into balls (its a bit crumbly so you can add margarine or more oil if you like a softer cookie)
  4. Place balls on an un-greased cookie sheet.
  5. Flatten balls with a fork making a criss-cross design.
  6. Bake for 10 – 15 minutes.

In my particular baking escapade, I added a brownie mix to the top of the cookies and baked for longer!  YUM!

Strawberry and Watermelon Cake

The title alone just makes you drool!  This entry from Trissalicious sounds like the perfect addition to my recipe pile!

Black Star Pastry’s Strawberry and Watermelon Cake

  • 250 grams seedless watermelon, thinly sliced
  • 60 ml rose water
  • 4 tbsp caster sugar
  • 40 grams almond meal
  • 500 grams strawberries, quartered
  • 10 seedless grapes, halved
  • 1 tbsp chopped pistachios, raw and shelled

For the rest, visit the blog!

 

Homemade Ice Cream without a machine

Today I’m sending you over to one of my favorite chefs… Stone Soup!  I’ve been dying to try my hand at homemade ice cream and now I’m even more interested in it knowing I don’t need a machine!

creamy lemon ice cream (from Stone Soup)

makes about 2 cups

  • 1/3 cup lemon juice
  • 250g (9oz) icing (powdered or confectioners) sugar
  • 300mL (1+1/4cups) whipping cream, approx 35% milk fat
  1. Combine lemon juice and icing sugar in a small bowl.
  2. Using a whisk, whip cream until soft peaks just start to form and the cream has thickened slightly.
  3. Whisk the lemon mixture in with the cream and whisk until the texture is back to the soft peaks.
  4. Place in a freezer-proof container and freeze for at least 6 hours or until lovely and ice-creamy.

 

Vegan Coconut Rice Pudding

My latest obsession has been perfecting a rice pudding that is vegan, simple to make and tasty.  This is one of those vegan dishes that tastes better than its counterpart.  The trick with most puddings is the milk.  The fats in milk thicken puddings and help them set.  In the case of rice pudding, the rice does that for you!  I am now in the habit of making flavored rice for all my dishes as it adds some flare and taste to the meal.  Coconut rice is made with using coconut milk instead of, or along with, water.  I use Jasmine rice because of its natural taste and quicker cooking time.  Its in between regular rice and instant rice which works perfectly with making the pudding.

Ingredients:

  • 1 cup Jasmine rice
  • 1 can coconut milk
  • 1 cup coconut flakes
  • water*
  • Honey/agave (to taste)
  • Almond Milk*

*I cook this recipe slowly so the measurements for both water and milk vary.

Directions:

  1. Cook Jasmine rice according to instructions on the packet substituting the coconut milk for its equivalent in water (if the recipe requires four cups water and you have a two cup can of milk, add the can and two cups water – adjust according to your recipe).
  2. As you boil your rice it thickens quicker than normal so if needed add boiling water to the mixture until rice is thoroughly cooked.
  3. Reduce heat to medium if recipe does not already require it.
  4. Add two cups almond milk and stir.
  5. Add one cup coconut flakes.
  6. Continue to cook rice adding milk in one cup portions until pudding is the desired consistency (I like mine quite lumpy).
  7. Add honey/agave to taste.
  8. Remove from heat.
  9. Serve cold, sprinkled with cinnamon and raisins.

Orange brownies

Originally from this article on Brownie Oranges, I realized this could easily be expanded upon!

  1. Instead of discarding the orange flesh, you can add it to the brownie mix and/or use it as garnish once the brownies have cooled.
  2. Add a bit of orange flavoring to the mix OR
  3. Add chunks of orange flavored chocolate to the mix!

Living right next to a citrus orchard just got a whole lot sweeter!

 

Pumpkin-swirl brownies

From Janae Monir:

Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped hazelnuts or other nuts
Directions:
  1. Preheat oven to 350 degrees.
  2. Butter a 7×11″ or 9×13″ baking pan or dish.
  3. Line bottom of pan with parchment paper; butter lining.
  4. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
  5. Set it aside.
  6. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.
  7. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes.
  8. Beat in flour mixture.
  9. Scoop out half of the batter (about 2 cups) into another (clean) bowl.
  10. Stir in the chocolate mixture.
  11. In the bowl of your electric mixer containing the rest of the batter, stir in pumpkin, oil, cinnamon, and nutmeg.
  12. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula.
  13. Top with half of pumpkin batter.
  14. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
  15. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
  16. Sprinkle with nuts.
  17. Bake until set, 40 to 45 minutes
  18. Let cool in pan on a wire rack.
  19. Cut into squares.