Vegan

Double Chocolate Cookies

/ pumpkinhoney / Leave a comment

I wrote this post about forever ago… okay the same time that I made the Lemon Drop cookies… when was that? Just before Christmas? I never posted it because I forgot to take pictures. Well I’m posting it without the pictures! The next time I make these I will be sure to take pictures & add them to the post!

December 14, 2011 (according to my handy wordpress editing log)

What could be more different from a Lemon Drop than a super rich & chocolatey cookie? I find opposites make great pairings. I think most people feel that way? Mom wanted me to make her some cookies to take to a work meeting and I wanted to take some to Kutztown. I had already made the Lemon Drops but that was a small batch and split in half, there weren’t nearly enough to take to mom’s function. So I decided to make a Double Chocolate Cookie which is actually a triple chocolate cookie but we won’t go there.

I made a douuuuble batch of these douuuuuble chocolate cookies (aka the recipe below is for a double batch) so there would be pleeeenty to take some to Kutztown and still leave plenty for the meeting.

I also decided to scrub the oven door today. I was tired of not being able to watch my cookies bake. So I took some white vinegar & some baking powder & an old rag & some elbow grease and things got really gross. But now I can see my goddamn cookies.

Double Chocolate Cookies

  • 1 1/3 Cups Vegetable/Canola Oil
  • 1 1/3 Cups Unsweetened Applesauce (which btw I don’t get, why would you need to sweeten applesauce… apples are already sweet)
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 1 Cup Cocoa Powder (or 1/2 Cups each, dark & dutch)
  • 2 Tsp Vanilla
  • 2 Tsp Salt
  • 2 Cups AP Flour
  • 1 Cup Whole Wheat Flour
  • 2 Tsp Baking Soda
  • 1 Cup Dark Chocolate Chips
  • 1 Cup Ghirardelli Semi-sweet Chocolate Chips (oh dear lord, ecstasy) (also, did anyone else realize there’s a second “r” in GhiraRdelli? The more I look at it, the weirder it becomes.)

These cookies are simple. Like most cookies. Except french macarons. Which really aren’t that bad either.

Preheat oven to 325 Degrees Fahrenheit.

Combine oil, applesauce, sugar & vanilla. Add the rest of your ingredients and stir until combined. VOILÀ! Now chill the batter until it’s workable. Create balls, whatever size you like 😉 The cookies will spread so obviously don’t put them too close together. I know you’ve made cookies before, you know the drill. I DO recommend using parchment paper.

Bake for 15 – 20 minutes. Definitely let cool a bit. They’re pretty soft.

Stephen loved these cookies, which probably isn’t saying much, since he eats most anything. But the ktown boys ate them up when we went camping so I took that as a good sign.

Easy Breakfast Potatoes

/ pumpkinhoney / Leave a comment

Stephen & I always make a breakfast potatoes in the morning. It’s easy and it tastes great by itself or with eggs (any style). Tons of flavor and an easy way to sneak in some veggies – you can add anything you want.

I’d say I make this at least a couple of times a week and it doesn’t have to be for breakfast, if you’re looking for something lighter. It’d be great for lunch or dinner too. Hell, it’s potatoes, you (at least I) could eat them anytime of the day.

Stephen’s dad always makes what they call “country eggs.” He sautes the potato/onion/pepper and whatever seasoning he wants to add, then adds scrambled eggs directly to the pan, and finally when the eggs are cooked he lays some slices of cheese over the top to melt. Then he dishes it out with a few bottles of hot sauce for everyone to use as desired (for us, that’s A LOT of hot sauce please).

Breakfast Potatoes

  • Olive Oil
  • 5 Small/Medium Red Skin Potatoes
  • 1/2 – 1 Orange Bell Pepper, large dice
  • 1 Medium Onion, large dice
  • 1 Jalapeño, finely diced
  • 1 Tbsp Chili Powder (or to taste)
  • Dashes Vinegar-based Hot Sauce (Crystal is my favorite)
  • Salt & Pepper

If you’re under time constraints, sprinkle a couple tablespoons of water on the potatoes and microwave them for about 5 minutes to cook them through. Heat the oil over medium high in a large skillet (I highly recommend using a nonstick pan for obvious reasons) and then add the potatoes. After a couple of minutes, add the bell pepper, onion & jalapeño. Add chili powder & hot sauce. If you don’t like spicy you can use a few dashes of vinegar instead… it just brings out the flavor. Saute for about 15 – 20 minutes or until cooked to the “brownness” you prefer (crispy potatoes, soft potatoes, browned onions, etc). If you’re making eggs too, you can add them scrambled directly into the skillet for a “country” breakfast style hash.

Mushroom Risotto

/ pumpkinhoney / 2 Comments

Whenever I make risotto, I always want to make mushroom risotto. Sometimes I throw peas in too. And even though I want to try something new I always end up with mushroom risotto. It’s my fallback. Probably because it’s really really good. And probably because I always make risotto when it’s cold outside. Mushrooms, with their earthy, woodsy flavor in a rich risotto just scream autumn! winter!

I have a sinus headache that I can’t seem to shake so I apologize if the cooking instructions below don’t make a whole lot of sense! I shall revise at a later time. Honestly, I don’t really know the proportions I used so I’m about to guess… but I swear, risotto is super easy. You just have to be able to watch it & stir… which is really quite therapeutic.

 

Mushroom Risotto

  • Olive Oil & Butter
  • 1 1/4 Cups Arborio Rice
  • 1 Pack of Baby Bellas, diced
  • 1/2 Medium Onion, finely diced
  • 1 Shallot, finely diced
  • 1/2 Cup White Wine (preferably dry)
  • 5 Cups HOT Water
  • 1/4 Cup Dried Oyster Mushrooms
  • 1/4 Cup Dried Porcinis
  • Zest of One Lemon
  • Freshly Grated Parmesan (optional)
  • 1/2 Cup Frozen Peas (optional)
  • Fresh Thyme
  • Salt & Pepper

Soak the dried mushrooms in 5 cups of hot water and let sit for about 15 minutes or until reconstituted. Remove the mushrooms from the water and set the water aside to use to cook the risotto. Dice the mushrooms and add to diced fresh mushrooms.

Heat mushroom stock in small pot over low heat keeping it warm while cooking.

Heat oil & a pad of butter in a medium pot over medium heat. Saute the mushrooms with some fresh thyme (to taste) until lightly browned. Set aside.

In the same pot saute the onion and shallot until translucent. Add arborio rice and stir until covered in oil/butter. Add the white wine and stir. Add 1/2 cup of the mushroom stock and stir risotto until mostly absorbed. If adding peas, now would probably be the time. Continue adding stock in 1/2 cup increments, stirring, absorbing, etc. cycle until risotto is cooked all the way through, tender and creamy.

When the risotto is done cooking, add the lemon zest & parmesan cheese. Stir to incorporate. If you want your risotto extra creamy you can add 1/4 cup of cream, otherwise the risotto tastes great without any added dairy (even without the parmesan).