I got this recipe from Kathleen's friend Malinka in the recipe exchange. I don't have many dessert recipes so it's cool to get some new ones. And it sounds like something EmilyW would like too. Let me know if you try it before I do!:
Chocolate dipped macaroons
ingredients;
2 bags of MOUNDS sweetened coconut flakes (396g per bag I think)
7 eggs
1/4 cup sugar
2 sticks of butter
dark chocolate for melting and dipping
procedure;
Melt butter and let cool to room temp.
Beat all the eggs with the sugar until they become foamy. (Kitchen aid rocks-takes 5 minutes)
In a big bowl combine coconut flakes (make sure that there are no clumps of coconut), eggs and butter and stir well.
Use two table spoons to scoop out spoon sized, ball-shaped cookies onto a greased ( may not be necessary to grease) parchment paper on a cookie sheet. Bake until the top of cookies turn golden brown ~20 minutes. This recipe makes about 50 cookies- you will need at least two baking sheets. When cookies are cooled, dip in melted chocolate and plate back onto the parchment paper. Place cookies in the fridge to allow the chocolate to solidify. Yum-this is one of my favorite cookie recipes.
Saturday, January 17, 2009
Baked Oatmeal
Jenny introduced me to this one a few years ago and it's become a breakfast/brunch favorite. And it travels well if you're going to a brunch potluck. We usually make it with soymilk and whatever dried fruits and nuts we have on hand. Sometimes we even use assorted dried fruits (apricots, cherries, berries) to get to 1/2 cup. It's always been delicious! Jenny says not to make it with whole milk.
Ingredients
2 c. old fashioned oats
4 cups milk
1/4 tsp almond flavoring
1/4 c. brown sugar (I use 1/4 c. loose vs. packed)
1/4 c. sliced almonds (or walnuts, or other chopped nuts)
1/2 c. dried cherries (or cranberries, or other dried fruit)
1 large apple, unpeeled, grated
Procedure
Preheat oven to 400 degrees.
Spray 7" x 10" baking dish with cooking spray. In mixing bowl, combine all ingredients. Transfer to baking dish. Bake uncovered 30 minutes or until bubbly. Let sit 5-10 minutes. It will thicken more as at cools.
Ingredients
2 c. old fashioned oats
4 cups milk
1/4 tsp almond flavoring
1/4 c. brown sugar (I use 1/4 c. loose vs. packed)
1/4 c. sliced almonds (or walnuts, or other chopped nuts)
1/2 c. dried cherries (or cranberries, or other dried fruit)
1 large apple, unpeeled, grated
Procedure
Preheat oven to 400 degrees.
Spray 7" x 10" baking dish with cooking spray. In mixing bowl, combine all ingredients. Transfer to baking dish. Bake uncovered 30 minutes or until bubbly. Let sit 5-10 minutes. It will thicken more as at cools.
Oatmeal Cookie Apple Pie
This is a recipe Jenny sent for the recipe exchange. I'm looking forward to trying it!
Oatmeal Cookie Apple Pie
Ingredients
DOUGH
2 sticks butter
1 cup brown sugar
1 1/2 cups flour
1 pinch salt
1 1/2 cups oatmeal
FILLING
4 apples, peeled and sliced
1/4 cup raisins
SYRUP
1 cup water
2/3 cup white sugar
1 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Directions
Cream butter and sugar.
Mix in flour and salt completely, then the oatmeal.
Press 1/2 the dough into a greased pie pan or Pyrex dish.
Place the apples over dough and sprinkle with raisins.
Boil the syrup ingredients together for 5 minutes.
Pour syrup over apples.
Cover apple mixture with remaining dough.
Bake at 350F for 50-55 minutes.
Serve warm with vanilla ice cream!
Oatmeal Cookie Apple Pie
Ingredients
DOUGH
2 sticks butter
1 cup brown sugar
1 1/2 cups flour
1 pinch salt
1 1/2 cups oatmeal
FILLING
4 apples, peeled and sliced
1/4 cup raisins
SYRUP
1 cup water
2/3 cup white sugar
1 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Directions
Cream butter and sugar.
Mix in flour and salt completely, then the oatmeal.
Press 1/2 the dough into a greased pie pan or Pyrex dish.
Place the apples over dough and sprinkle with raisins.
Boil the syrup ingredients together for 5 minutes.
Pour syrup over apples.
Cover apple mixture with remaining dough.
Bake at 350F for 50-55 minutes.
Serve warm with vanilla ice cream!
Monday, January 12, 2009
Spiced Vanilla Granola
This is based on a recipe from The Big Book of Vegetarian. I've been playing around with it to make it "chunkier" and more like a snack and less like a cereal. And I use whatever nuts, seeds or dried fruit I've got in the house.
4 cups old-fashioned rolled oats
1 1/2 cups chopped nuts (pecans, walnuts, pepitas, sunflower seeds)
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
1/4 cup maple syrup
1/4 cup honey
1/2 cup dried fruit (currants, cranberries, apricots, cherries)
1 tablespoon vanilla extract
Preheat the oven to 300F. Grease a large baking pan.
In a large bowl, mix the oats, nuts, brown sugar, salt, cinnamon, and nutmeg. In a small saucepan, combine the oil, maple syrup, and honey. Bring to a simmer over medium heat. Remove from heat and stir in the vanilla and dried fruit. Pour over the hot oat mixture; stir well. Toss the mixture until thoroughly combined.
Spread in the prepared baking pan. Bake, stirring occasionally, for about 30 minutes, or until golden brown. Transfer the pan to a rack and let cool completely.
Makes about 9 cups.
4 cups old-fashioned rolled oats
1 1/2 cups chopped nuts (pecans, walnuts, pepitas, sunflower seeds)
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
1/4 cup maple syrup
1/4 cup honey
1/2 cup dried fruit (currants, cranberries, apricots, cherries)
1 tablespoon vanilla extract
Preheat the oven to 300F. Grease a large baking pan.
In a large bowl, mix the oats, nuts, brown sugar, salt, cinnamon, and nutmeg. In a small saucepan, combine the oil, maple syrup, and honey. Bring to a simmer over medium heat. Remove from heat and stir in the vanilla and dried fruit. Pour over the hot oat mixture; stir well. Toss the mixture until thoroughly combined.
Spread in the prepared baking pan. Bake, stirring occasionally, for about 30 minutes, or until golden brown. Transfer the pan to a rack and let cool completely.
Makes about 9 cups.
Chilaquiles
Oof, I've been bad about posting. Emily sent me a recipe-chain mail today and it got me thinking of the stuff I've been meaning to post but haven't gotten around to.
My off-the-top-of-my-head recipe for chainmail was for Chilaquiles. I first had them at Luisa's and fell in love. Then I started making them at home for breakfast or dinner. And now even Amy's Kitchen has a frozen lunch version (I haven't tried it).
Here's how I make them (for a single serving):
Whisk together 2 eggs and 1 T milk. Add 1/4 c of your favorite cheese (cheddar, monterey jack, cotija, etc.). Add 1/4 c crumbled (about the size of a quarter) tortilla chips. Stir all together. Heat skillet with 1 T oil over medium heat. Add egg mixture to pan. As eggs begin to set add 2 T of your favorite salsa (green or red), salt & pepper. Serve with fresh avocado chunks.
My off-the-top-of-my-head recipe for chainmail was for Chilaquiles. I first had them at Luisa's and fell in love. Then I started making them at home for breakfast or dinner. And now even Amy's Kitchen has a frozen lunch version (I haven't tried it).
Here's how I make them (for a single serving):
Whisk together 2 eggs and 1 T milk. Add 1/4 c of your favorite cheese (cheddar, monterey jack, cotija, etc.). Add 1/4 c crumbled (about the size of a quarter) tortilla chips. Stir all together. Heat skillet with 1 T oil over medium heat. Add egg mixture to pan. As eggs begin to set add 2 T of your favorite salsa (green or red), salt & pepper. Serve with fresh avocado chunks.
Friday, January 9, 2009
Mexican or "Hot" Chocolate Cake
This has become our family favorite and is easy to cut down to make a perfect serving for two. I just use 1/3 of the recipe and pour it in to two mini 3" cake rounds. A full recipe makes one 9" round.
It's a moist and delicious chocolate cake that gets an extra kick from the cinnamon and cayenne.
1 1/2 cups flour, sifted
1 cup sugar (try Florida Crystals brand)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2-3/4 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish
• Preheat the oven to 350°F. Lightly grease a 9-inch cake pan.
• In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
• Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
• Dust with the confectioners’ sugar before serving.
Makes 8 to 10 servings
Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste.
It's a moist and delicious chocolate cake that gets an extra kick from the cinnamon and cayenne.
1 1/2 cups flour, sifted
1 cup sugar (try Florida Crystals brand)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2-3/4 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish
• Preheat the oven to 350°F. Lightly grease a 9-inch cake pan.
• In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
• Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
• Dust with the confectioners’ sugar before serving.
Makes 8 to 10 servings
Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste.
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