Friday, May 31, 2013

Vegan Chocolate Chip Cookies Recipe

Vegan Chocolate Chip Cookies
Sometimes, you just want a chocolate chip cookie.  You want it now and you want it to be homemade.  I've been holding onto this recipe for several years (I have no idea where it came from) and I decided to try it.  Kim said they were really good, although, not as good as the ones with butter and eggs.  But, for a vegan recipe, he said it was a winner.  Hope you like it!

Vegan Chocolate Chip Cookie Recipe
Makes 8 - 12 cookies depending on size

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
1/3 cup real maple syrup
1/4 teaspoon  molasses
1 1/2 teaspoons vanilla
1/4 cup canola oil
1/3 cup chocolate chips
  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. In a bowl, sift the flours, baking powder, baking soda, sugar and salt, and stir until well combined. 
  3. In a separate bowl, combine the maple syrup, molasses and vanilla, then stir in the oil until well combined. 
  4. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
  5. Place large spoonfuls of the batter on the cookie sheet and flatten a little.
  6. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). 
  7. Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
  8. Let them cool a little before eating.
  9. Enjoy!

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Tuesday, May 21, 2013

Whole Wheat and Grits Pancakes

Whole Wheat and Grits Pancakes

Some people love grits and some people hate grits.  But, everyone loves pancakes.  When you combine whole wheat flour and grits, you get a great crunchy texture and a wonderful nutty flavor.  This recipe is really easy and delicious.  Let me know how yours turn out.
Whole Wheat and Grits Pancakes
Yield:  12 – 15 pancakes

1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup quick grits
1/4 teaspoon salt
2 tablespoons sugar
1 cup boiling water
1 large egg, beaten
1/2 cup buttermilk
2 tablespoons melted butter
  1. In a small bowl, combine whole wheat flour, baking powder and baking soda.
  2. In a large bowl, combine grits, salt, sugar and boiling water.  Stir. Let sit for 10 minutes, covered.
  3. In a medium bowl, combine egg, buttermilk and melted butter.
  4. Combine egg mixture with grits.
  5. Stir dry ingredients into wet.
  6. Spoon about ¼ cup batter onto hot, lightly greased griddle.  Cook until edges are dry and bottom is golden brown.
  7. Flip and cook other side until golden brown.
  8. Serve with butter and warm maple syrup
  9. Enjoy!

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Thursday, May 16, 2013

Ricotta Pancakes with lemon ricotta topping and orange syrup

Ricotta Pancakes with lemon ricotta topping and orange syrup

I found this incredible recipe on foodandwine that I just had to share. It is for ricotta pancakes with orange syrup. These are absolutely fabulous. There are a few minor changes - vanilla extract instead of vanilla bean and I added whole wheat. Please let me know what you think of them.

Ricotta Pancakes with Lemon Ricotta Topping and Orange Syrup
Yield: 15 – 18 pancakes

1 orange
1 cup orange juice
1 cup sugar
1 cup water

1 1/2 cups ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup ricotta
Toasted almond slices, for garnish

1. Peel the zest from the orange in long strips. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. Julienne the zest. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
2. In a bowl, mix together all of the topping ingredients. Set aside.
3. In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
4. Spoon about ¼ cup batter onto hot greased griddle and cook over moderately high heat, 2 minutes per side, until golden and fluffy.
5. Serve about 3 pancakes per person topped with the orange syrup, ricotta topping and toasted almonds.
Adapted from Breslins Ricotta Pancakes with Orange Syrup at:

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