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Posts Tagged ‘oatmeal’

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I discovered today that when it comes to Christmas shopping, I am in severe denial. About the whole process. After much consideration (aka: procrastination), I determined that Wednesday, or today, would be the best day to go Christmas Shopping. I was thinking people would take off a Monday or a Friday to avoid the holiday crowds that descend on all shopping areas during December but a Wednesday? Less likely. Also, anymore procrastination was going to result in a panic attack. I just needed to get it done!

So, ever the optimist, I gave myself four hours. I’d be up and out of the house by 9, at the mall nice and early, and be outta there before rush hour and home in time to post Day 2 of Twelve Days of Christmas Cookies well before dinner.

Reality was more like- leave an hour and a half later than planned, circle around the mall parking lot flinging curses at all the people who did get their early and stole my parking space, wandering the mall aimlessly, finally deciding on something and finding it’s not in the size I need, waiting in a mile long lines to order the size I need which takes forever and earns me numerous nasty looks from those waiting behind you (that’s right old man behind me grumbling because he had to wait around while holding sexy lingerie. Maybe you should have ordered in online!), more wandering, more waiting in line, more ordering and more nasty looks, until I finally crawled into Starbucks for a hit of caffeine. Honestly, I really would have preferred a margarita. I mean, the guy with the lingerie was really old. I really, really hope it was for a much younger mistress.

But, after all that, my Christmas shopping is done (ok, like 99.99% done) and I can finally get around to posting todays cookies recipe!

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COWBOY COOKIES
veganized from Averie Cooks
m
akes approximately 20 cookies; Requires 2 hours of chilling time in the fridge

INGREDIENTS:

  • 1 Ener-G egg
  • 1/2 cup vegan butter such as Earth Balance, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 tsp baking soda
  • 1/2 tsp salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (or a similar cereal. I used Special K)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year.

** For non-vegans, you can substitute real milk, butter and eggs for the vegan version at a 1:1 ratio across the board.

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined.
  2. Add the flour, oats, baking soda, salt, and beat on low-speed until just combined.
  3. Add the chocolate chips, Cornflakes, coconut, pecans, and beat on low-speed until just combined.
  4. Using a cookie scoop or 1/4 measuring cup form approximately equal-sized mounds of dough. I used a standard cookie scoop and got approximately 20 cookies.
  5. Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours.
  6. Preheat oven to 350F, line a baking sheet with a parchment paper or spray with cooking spray. Place dough mounds on baking sheet and bake for about 10 to 12 minutes or until edges have set and tops are just set.  Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes.
  7. A note from Avery Cooks, which I did not try: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

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I’m a huge fan of these cookies. They are so hearty and full of texture. I was especially excited to cook with Special K, which I had never tried in cookies before! You could definitely still get a crunch from them, which I didn’t expect at all.

Anyways, now that this blog is up and Christmas shopping is behind be, about that margarita…

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I am so pumped for this give away, guys. SO PUMPED!!

If you follow Wicked Vegan at all, you know one of my favorite places to get recipes/recipe inspiration is How Sweet It Is. This isn’t a vegan blog but Jessica Merchant creates such interesting food, takes such fun photos and is so entertaining that I don’t even care. Her recipes for strawberry margaritas is my most favorite recipe ever and has turned me into a giant margarita snob.  I’m not sure what that says about me that out of all her recipes, my favorite is a margarita…

Anyway, when I found out she was releasing a book, I knew I had to pick up a copy! Thankfully, I’m back from Australia or things would have gotten ugly. AND, not only do I have a copy but one lucky reader can win a copy too!!! Just leave a comment below and I will randomly pick a winner on Friday when I officially post a review of the cook book (spoiler: I love it).

seriously delish

I know I’m sort of doing things backwards here but following convention is boring. So instead, I will give you a teaser recipe from the book, Oatmeal Cookie Granola. This granola is addicting and because I refuse to buy boxed cereal even though I love it, I’ve sort of just been eating this with fruit and milk in a bowl. You could get fancy and make it into a vegan parfait, maybe top off some oatmeal with it but seriously bowl + milk + this granola = total awesomeness.

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Oatmeal Cookie Granola
from Seriously Delish by Jessica Merchant, released here with permission.

makes about 4 cups
time: 1 hour (includes cooling time)

  • 2 1/4 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup ground flaxseed
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey (I used maple syrup to make it vegan)
  • 2 tablespoons unsalted butter, browned (I used 2 tablespoons of melted Earth Balance. Leave a comment below if you have had success browning vegan butter)
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup miniature chocolate chips (I used the Enjoy Life Mini Chocolate chips)

1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the oats, almonds, flaxseeds, brown sugar, cinnamon and salt.

3. Heat a small saucepan over low heat and add the honey (or maple syrup), brown butter (or melted Earth Balance), coconut oil, and vanilla extract. Stir until the liquid is warm and the ingredients have melted together. Remove the pan from the heat and pour the mixture over the oats. Stir it with a large spoon to coat and bring the mixture together. Spread it evenly over the parchment-covered baking sheet.

4. Bake for 10 minutes, then use a spatula to toss the granola. Bake for 10 minutes more and then toss again. Bake for an additional 10 minutes, tossing twice during the cooking time. Remove the pan from the oven and let cool for 5 minutes. Sprinkle the chocolate chips over the granola and lightly toss. Let the granola cool completely on the baking sheet.

Notes from the book: Allowing the granola to cool before storing it is the key to getting granola “clumps”. to help the clumping process, you can squeeze together handfuls of the granola once or twice during the cooling process. Store in a sealed bag or container for up to 1 week.

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Now, leave a comment below letting me know you are interested in winning the cookbook. I will announce the winner on Friday. And tune in tomorrow and Friday for another recipe and an official review. Also, if you are a fan of How Sweet It Is, Jessica is doing a book tour to promote Seriously Delish. You can get the deets here. Maybe I’ll see you at the Boston signing!

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Mocha Overnight Oats

I know that I just posted a recipe for hot oatmeal because it’s *this close* to fall here in Boston but I made this recipe a few weeks ago and never got a chance to post it.

This recipe is dedicated to my Dad, who is a fan of chocolate, coffee and, surprisingly, a huge fan of overnight oats.

I posted my blueberry pie overnight oats recipe back in April and my mom and dad were both pretty enthusiastic about it. Around this time, maybe about two weeks later, I was getting a really weird number of hits on here. Usually, I get the most hits on the days I post a recipe and, usually, the amount of hits is in the same ball park each time. But, a few weeks after the blueberry pie overnight oats went up, I was getting three times the amount of hits I usually get and on days I wasn’t even posting anything. It was so weird! I had no idea what was going on. Then, in early May, Gary (Hi Gary!) leaves a comment saying that my Dad is making everyone at his work try the overnight oats and then directing them to my website! I was super amused! Of all the things I make, my Dad is handing out oatmeal?? I’ve made cookie dough truffles for Pete’s sake and he chooses oatmeal to have his co-workers try?? Too funny!

So, this recipes is for my Dad and all his co-workers. Hopefully this lives up to the blueberry pie overnight oats. And if not, well, at least it’s something different to try!

Mocha Overnight Oats
veganized from The Yummy Life
serving size: 1, but easily multiplied

  • 1/3 cup uncooked old fashion rolled oats
  • 1/3 cup of non-dairy milk (I used unsweetened vanilla almond milk.)
  • 1/4 cup of non-dairy plain yogurt or an additional 1/8 cup of non-dairy milk (I’ve tried this with Soy Delicious Vanilla Soy milk and an addition 1/8 cup of almond milk and liked both ways. The yogurt just produces a creamier texture. Greek yogurt can be used for non-vegans)
  • 1 1/2 tsp chia seeds
  • 2 tsp maple syurp
  • 1 tsp cocoa powder
  • 1/2 tsp of instant espresso or instant coffee dissolved in 1 TBSP hot water

Put all ingredients in a jar or container. Stir until well mixed. Refrigerate overnight or up to 3 days. Serve cold.

There may be a few more summery recipes around the corner, I’m thinking at least one more salad, and then the onslaught of fall recipes begins! Oh yes! Sweet Potatoes, Pumpkins, Apples, Squash…you’ve been warned!

Have a great weekend!

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Warm Apple Cinnamon Oatmeal

I was SO productive this weekend. I got so many things on my To-Do list done- I went to Container Store, I organized my cabinet, I painted some Halloween flowers pots and planted mums, I cooked, I cleaned, I got stuff done! More on that later.

The point is, I was exhausted yesterday! I need another day off to recover from my weekend. So when I got home after work, though I had every intention of making sweet potato quinoa burgers and cleaning my room, I decided that I was too tired and the weather was too beautiful! 60s and sunny! So I threw my To-Do list out the window (I’ve only been meaning to clean my room for two weeks. It can wait another day!) and went for a walk. It was my favorite kind of weather! An hour later, I came home and all I could think of was a big bowl of warm oatmeal. I put on my favorite pajamas, made a big bowl of this Apple Cinnamon Oatmeal and curled up to watch Nightmare Before Christmas. It was kind of the perfect night.

Apple Cinnamon Oatmeal
from Oh She Glows
1 large serving

  • 1/3 cup regular oats
  • 1 tablespoon chia seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger + pinch of kosher salt
  • 1  1/4 cups Almond Milk
  • 1 apple, peeled and cut into 1 inch pieces (OSG recommends Granny Smith but you can use whatever you have. I used Gala)
  • 1 to 1 1/2  tablespoon pure maple syrup + more for drizzling
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 2 tbsp chopped walnuts, for sprinkling on top

1. In a medium sized pot over medium heat, whisk together everything EXCEPT the vanilla and walnuts.

2. Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.

3. Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup and a spoonful of peanut butter, if you dare.

Know what else I did, as I huddled in my bed singing along to This Is Halloween? I may have colored. I may have googled “Coloring Pages” and one of the first things that came up was a picture of Rainbow Brite, who I’m considering being for Halloween (My mom, who makes all of my halloween costumes, just shed a tear thinking about coming up with a Rainbow Brite pattern). I may have then colored her in Halloween colors (cause I was watching Nightmare Before Christmas…Duh!). Then, I may have scanned it so I could show it to all of you lovely people. I may have missed my calling as a Professional Crayonist.

Clearly, the scanned version doesn’t show off my exquisite shading abilities but it will have to do…

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I hate mornings.

I hate alarm clocks.

I hate having to pull myself away from my warm bed (and possibly that special someone…) to face the cold air.

I hate changing out of my cozy flannel pants and hoodie to put on work clothes.

I hate mornings.

So it goes without saying that pulling my half awake brain together to get myself breakfast never happens. Ever. Especially since I am chronically running 15 minutes late because I hit snoozed/cuddled in bed/picked out clothes for too long.

Because I hate mornings.

but… i LOVE this recipe.

I make it the night before. It comes together in 5 minutes and it makes 2-3 batches which means I don’t have to think about breakfast for 2-3 days. It’s convinent. It’s portable. It’s yummy. It’s my new obsession. Expect a new overnight oats recipe every week in a different flavor.

Because I LOVE this recipe.

Blueberry Pie Overnight Oats
from Oh She Glows 
makes 2-3

Ingredients:

  • 1 cups rolled oats
  • 1 cups non-dairy milk
  • 3 TBSP pure maple syrup
  • 1.5 tbsp chia seeds*
  • 1/2 tsp ground cinnamon
  • 1 small bananas, peeled & mashed
  • 1/2 – 1 cups fresh blueberries
  • 1/4 cup chopped walnuts or pecans
  • Pinch of salt
  • 1/2 tsp vanilla
  • Granola sprinkled on top before serving  

Directions: Mix all the ingredients, except granola, in a small bowl. Divide into 2 or 3 small containers (I used glass mason jars) and place in fridge overnight. In the morning, give it a stir and enjoy cold with a sprinkle of granola on top. Keeps in the fridge for 2-3 days.

*The chia seeds can be found in the health food section of most grocery stores and definitely at Whole Foods. They are really essential to the thickening process so without them, you will most likely end up with oats and blueberries floating in milk. Not so tasty. Or, you can get the online. What did people do without the internet?? Though be warned, depending on what kind you buy, they look a little more expensive on line then in the store. One package will last you awhile though.

Also, I used mason jars because 1. I had them around and 2. They have a lid and I can throw them in my bag without having to do a thing with them in the morning. Less work = more snuggling time= a less grouchy Erin in the morning. And that should make everyone a little happier.

By the way, Oatmeal is really hard to photograph. And also…Happy Friday the 13th!

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I haven’t adjusted well to the whole going back to work thing. In fact, I’m starting to think my future holds a man with lots of money and me staying home all day, cooking him a healthy vegan meals, scrapbooking and watching my stories. Except, my stories would be more like re-runs of Veronica Mars and Gilmore Girls and not traditional soap operas.

This morning, I not only managed to sleep through my alarm clock, but I somehow also managed to reset my clock forward 15 minutes. So when I woke at 7:15, aka the exact time I’m suppose to leave the house, I had a huge freak out. At some point as I flung on whatever clothes where closest to me, I was able to calm down a bit because I realized I had 15 whole minutes instead of 0. But still, I have zero recollection of resetting my clock!

A little tip: Save all your glass jars from sauces, nut butters or jams and reuse them for storage. My ground flax seed is in an old tomato sauce jar and my spices are stored in tiny mason jars! You reuse, it helps with storage situations and it keeps nasty moths and bugs out of your items. Yeah!

I also managed to 1. forget my badge for work so I had to run back and get it, 2. wait 15 minutes in my driveway as my next door neighbor’s painter moved his van, 3. get stuck behind the recycling truck, 4. get stuck behind a school bus and 5. forget my much-needed, happily-caffinated tea at home.

At least I managed to whip up a batch of these last night so that I had a yummy breakfast…

Baked Blueberry Streusal Oatmeal
adapted from Healthful Pursuit

Wet

  • 1 flax egg (1 tbsp freshly ground flax seed mixed with 2 tbsp warm water. Allow to sit for 5 minutes before use)
  • 1 cup unsweetened apple sauce
  • 1/2 banana, mashed (yield about 1/4 cup mashed)
  • 1 1/4 cup non-dairy milk – I used unsweetened, original almond milk 
  • 2 tbsp maple syrup
  • 1 tsp maple extract
  • Dry
  • 2.5 cups rolled oats
  • 2 tbsp ground flax seed
  • 2 tsp ground cinnamon
  • 1 1/2 tsp  baking powder
  • 1/4 tsp salt  
  • One small carton of blueberries (roughly a cup)

Toppings

  • 2 TBSP vegan butter (I used Earth Balance), melted
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon

Directions

  1. Preheat oven to 350F and line a 12 cup muffin pan with muffin liners.
  2. Place wet ingredients and mix with a mixer or beaters.
  3. Place all dry ingredients in a large bowl and combine. Pour wet into dry and mix. It will be runny, but don’t worry!
  4. Fold in blueberries.
  5. Pour mixture into muffin cups and top with desired toppings. The don’t rise so you can fill the liners almost to the top.
  6. Mix all the topping ingredients together in a bowl. Top the oatmeal cups with streusal mix (I forgot to get the pecans for this photoshoot so these are sans nuts. They work well this way too)
  7. Place in prepared oven and bake for 25-30 minutes or until toothpick inserted comes out clean. Mine were done at 26 minutes.
  8. Allow to cool in the pan for 2-3 minutes before removing onto a cooling rack.
  9. Microwave before serving for 30 to 45 seconds to get a hot oatmeal flavor. I served mine over half a carton of vegan vanilla yogurt to make it a little more heartier.

 When I made these, I was sort of expecting a cake like consistency but they really do taste like oatmeal! The applesauce and the banana make them super moist and give it that oatmeal consistency. I’m definitely a fan!

Plus, without the streusal topping, Leanne at Healthful Pursuit said these were only 102 calories! Not too shabby.

If you are looking to keep this sugar-free, some possible toppings that Leanne tried were:

  • cinnamon raisin: 1/2 tbsp raisins and sprinkle of ground cinnamon per cup
  • apple: 2 apple slices per cup
  • coconut: 1/2 tbsp unsweetened shredded coconut per cup
  • trail mix: 1/2 tbsp trail mix per cup

I haven’t tried any of those yet so I can’t vouch for their yumminess but the overall, the oatmeal cups are great so I imagine any toppings you like will be a great addition. Note: Leanne didn’t add blueberries to her oatmeal so those toppings were all added to a plain oatmeal cup.

Now, let’s see if I can actually eat my breakfast without dropping it on my lap or down the front of my shirt. I don’t have high hopes but I’m keeping my fingers crossed.

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