I am the cookie monster.

Thanks to a Food Bloggers Winter Recipe Exchange, I made a new friend! Her name is Brandi and she writes pizelles. Brandi has asked me to send her a cookie recipe for her to feature on her blog this upcoming week in preparation for the holidays!

1. I find it pretty funny that there is such a prominent food blogger community.
2. I have been slaving away in the oven for the last few days, running on sugar!

My strategy is as follows: attempt a broad range of cookie recipes and then pick my favorite and perfect it.

So get ready for some awesome cookie recipes (and some epic fails...):

Note: Most of these ingredients can be bought in bulk. I will be highlighting the items that I bought in bulk (at the People's Food Co-op and Whole Foods) with a

(B).

Red Quinoa Ginger Snaps
I already posted this recipe here.

Fa-la-la-la-la La-la La-la

Chocolate Chip Cherry Walnut Cookies
Listening to pandora.com station: "Sleigh Ride"

Ingredients:
1 c + 3 T spelt flour

(B)

1 t baking powder

(B)

1/4 t baking soda

(B)

1/4 c sucanat (or just plain sugar if you choose)

(B)

1/4 t sea salt

(B)

1/4 c dark chocolate chips

(B)

1/4 c walnuts, chopped

(B)

1/3 c local maple syrup*

(B)

1 t vanilla extract

(B)

3/4 t almond extract water (I don't have almond extract)
1/4 c canola oil almond oil

(B)

1/4 c dried Michigan cherries, sliced in half

(B)

*During this recipe was the first time that the maple syrup I have is supposed to be refrigerated. Not only have I not been refrigerating it, I have also been keeping it above my oven. There's a high possibility that it has fermented and I am getting buzzed while eating waffles...

Directions:
Preheat oven to 350F
Combine dry ingredients.
In a separate bowl, combine maple syrup, vanilla and water.
Mix in oil and cherries.
Add wet mixture to dry and stir until just combined, do not over mix.
Spoon dough onto a cookie sheet lined with parchment paper and flatten a bit.
Bake for 10-12 minutes, until golden brown.
Let cool on cookie sheet for 1 minute and then transfer to wire cooling rack.

Fa-la-la-la-la La-la La-la

Chocolate-Dipped Almond Butter Cookies
Adapted from Namely Marly recipe. And listening to Carol of the Bells by Harlowgirl.

Ingredients:
Cookie
1/2 c homemade almond butter (or other nut butter)
1/4 c oil

(B)

1/2 c sucanat

(B)

2 T applesauce
1/4 t vanilla

(B)

3/4 c flour (I used spelt)

(B)

1/4 t baking powder

(B)

1/4 t baking soda

(B)

1/4 t salt

(B)

1/4 c almonds, chopped (or other nut)

(B)

Chocolate Coating
1 c dark chocolate chips

(B)

1/4 c sugar

(B)

2 T coconut oil (optional but makes the world smell wonderful, and I happen to have it in my pantry...)

Directions:
Preheat oven to 400F
Mix together almond butter, oil, and sugar.
Mix in applesauce and vanilla.
In a separate bowl combine flour, baking powder and soda, and salt.
Add in chopped almonds, reserving a few tablespoons for decoration.
Add flour mixture to almond butter mixture, stirring well.
Cover bowl and refrigerate for a half hour.
Make balls about the size of a golf ball and roll in sugar.
Place on a cookie sheet lined with parchment paper.
Flatten balls with a fork, making a criss-cross pattern.
Bake for 10-12 minutes.

Action shot! Photo credit: M Ziggity

Heat chocolate in a small saucepan over low heat.
When chocolate begins to melt, add in sugar and oil.
Dip each cookie in melted chocolate, using a spoon to help spread the chocolate evenly.
Place cookie on a cold cookie sheet or plate lined with parchment paper.
Sprinkle reserved chopped almonds on dipped cookie.
Place tray in refrigerator to set.

Or if you live in Michigan and it happens to be around 10 degrees Fahrenheit outside, place them on your patio like I did!

Michigan winters = the coldest (the worst)

Fa-la-la-la-la La-la La-la

Macaroons

Ingredients:
1/4 c sucanat (or regular sugar)

(B)

2 T almond milk
1 T ground flax seeds
1/2 T brown rice syrup (or maple syrup

(B)

3/4 t vanilla extract

(B)

1/4 t salt

(B)

3/4 c unsweetened shredded coconut

(B)

3 T whole wheat flour

(B)

Directions:
Preheat oven to 350F
Combine first 6 ingredients.
Add in coconut and flour.
Form into golf ball sized... balls and place onto a cookie sheet lined with parchment paper.
Bake for about 12 minutes, until golden on top.

Option: Dip cooled macaroons in melted chocolate. I was planning on doing this but they got eaten before I could even get around to it ;)

Fa-la-la-la-la La-la La-la

Cosmic Cookies (Oat-Seed-Coconut-Chocolate Chip-Cherry Cookies)
Very hearty and very delicious. Nutritious enough for breakfast! At least that's what I'm telling myself...

Ingredients:
1 1/8 c oats (I used old-fashioned)

(B)

1 c spelt flour

(B)

1 c sunflower seeds

(B)

1/4 cup shredded coconut, unsweetened 

(B)

2 T flax seeds (I used ground flax)

1/2 c sugar (I used Sucanat) 

(B)

1/2 T cinnamon 

(B)

1 t salt

(B)

3/4 c dark chocolate chips

(B)

1/2 c of dried Michigan cherries

(B)

2 T water

2 T local maple syrup

(B)

6 T oil

(B)

1/2 c almond milk

Directions:

Preheat oven to 350F

Combine all the dry ingredients (everything from oats to raisins).

In a separate bowl, combine the wet ingredients (everything from water to almond milk).

Add wet ingredients to dry and mix well to combine. Do not over mix.

Spoon dough onto cookie sheet lined with parchment paper.

Gently flatten the cookies.

Bake for 24 minutes, until lightly browned.

Fa-la-la-la-la La-la La-la

And the winner is (drum roll please)...
Chai Wafers

This recipe is THE WINNER in my opinion. The end result is a caramelized, chewy cookie that is almost to the candy status. Adapted from this recipe.

Ingredients:

⅔ c almonds, blanched and sliced

(B)

2 T canola oil almond oil

(B)

¾ cups brown sugar sucanat

(B)

3 T sugar 2 T molasses

1 whole egg, beaten 1 T ground flax seeds, 3 T water

4 T whole wheat flour

(B)

¼ t salt

(B)

1 t almond extract vanilla extract

(B)

⅓ cups pecans walnuts

(B)

1 t ground ginger

(B)

1 t cinnamon

(B)

½ t ground cloves

(B)

½ t allspice 

(B)

Directions:

Preheat the oven to 375F.

In a blender or food processor, pulse the almonds into a coarse powder.

Mix the oil and sugar together and add to food processor.

Add the remaining ingredients and mix until everything is blended together.

Spoon 1 tablespoon of dough per cookie onto a baking sheet lined with parchment paper

Space the cookies 3 inches apart because THEY WILL SPREAD!

Bake for 10-12 minutes, until the edges are browned and the centers are barely tacky.

Immediately transfer the parchment paper to a cooling rack.

Allow to cool for 5-10 minutes, then remove the paper to cool the cookies directly on the rack.

Repeat with remaining dough.

Fa-la-la-la-la La-la La-la

THE FAILURES. Bah hum bug:

Mutant Flourless Chocolate Cookies

Adapted from Wing It Vegan recipe. I really had high hopes for this guy, considering the amount of chocolate good-ness it contains. But no luck, it was a total flop. I used brown rice syrup instead of normal sugar. 1. It made it taste bad, and 2. it screwed up the consistency of the dough (waaayyy too water-y).

burnt.

Pear Thumbprints
I am not quite sure why this one didn't work for me, I followed the recipe exactly! I feel like thumbprint cookies are typically shortbread-like, therefore butter-y and dense. But this one was puffy and didn't hold the thumb-print shape. So much of a disappointment/lack of interest that I didn't even photograph it...

Note: Most of these ingredients can be bought in bulk. I have highlighted the items that I bought in bulk (at the People's Food Co-op) with a (B).

Dear Hadas and Marcy...

Thank you for not getting frustrated from my weekend of holiday cookie frenzy...

Homemade Nut Butter

This is the easiest and cheapest way to make nut butters. And any nut will do, go traditional with peanuts or get creative by all the variations that you can have!

The only things that are mandatory are nuts and a food processor.

Ingredients:
Nut of choice (almonds, peanuts, walnuts, pistachios...)

Directions:
Put as many nuts as you want (I did 2 cups) in a food processor.
Process for about 15 minutes.

I typically let it go for 2-5 minute intervals because I'm afraid that my food processor will overheat.

It's a pretty cool process, for the first like 10 minutes it is pretty dry and grainy (if you are trying to make nut flour or meal, this is where you stop). The first time that I made almond butter I was convinced I had to add olive oil or something because it was still not butter-y after such a long time. But I promise that added oil is not necessary. Just keep grinding, eventually a ball will form and then it gets super smooth.

Variations:

• Add in sugar or another form of sweetener (maple syrup, honey...) to make it sweet.
• Roast the nuts in the oven before processing them.
• Add in salt for a more traditional (commercial) flavor
• Add in cocoa powder (oh hey you may or may not be able to recreate a certain 'chocolate hazelnut spread' in your own kitchen...)
• Have fun with spices! They're great.

Red Quinoa Ginger Snaps and Homemade Almond Milk

Also known as Christmas Cookies Attempt #1. I am pretty specific when it comes to baking. The whole vegan thing is a zero-percent issue since there is a substitute for everything. There's dairy-free milk/butter/cream cheese, egg replacers, vegan binders. You name it, some laboratory created a vegan substitute for it.

The problem I have is that chemicals/processed things scare me. Yeah, they make things super easy and convenient but do you really know what partially hydrogenated soybean oil or carrageenan gum does to a human body? Neither do I...

Well I found a pretty amazing recipe on a blog called (never)homecooking. Whole wheat flour, healthy oils, and a taste that is wonderfully reminiscent of winter. I have a few kinks to work out (notice my cookie lattice above due to major spread-age) but they sure are tasty.

Red Quinoa Ginger Snaps

Ingredients:
1 c whole wheat flour (1)
2 t baking powder
1 T ground ginger
1/2 t coriander
1/4 t ground cloves
1/4 c olive oil
1/8 c maple syrup (2)
1/8 c almond milk (recipe below)
1/2 c sucanat (or dark brown sugar)
2 handfuls of uncooked red quinoa, rinsed

Directions:
Preheat oven to 350F
Mix together flour, baking powder, and spices in a large bowl.
Mix together liquids and sugar in a small bowl.
Pour wet into dry and mix until homogeneous.
Stir in uncooked quinoa.
Spoon tablespoon-sized dollops of dough onto a cookie sheet lined with parchment paper.
These will spread so allow them room to grow!
Flatten the dollops a little and press in a little more quinoa.
Bake for 10-13 minutes (13 for my oven), or until starting to brown.
Remove from oven and allow to cool, transferring to cooling rack after 5 minutes.

My plans for attempt #2:

• Replace baking powder with 1/2 t baking soda and a pinch of salt.
• Roll dollops into smooth balls before pressing them down.

Almond milk

This is super easy to do and it contains none of the preservatives and other unnecessary add-ins that store bought almond milk contains.

Ingredients:

1/4 c raw almonds

1 c water

2 T maple syrup or agave nectar (optional)

Directions:

If blanching

Bring about 2 inches of water to a boil in a saucepan.

Dump in almonds and allow to boil for about 30 seconds.

Strain from heat and allow to cool enough to handle.

Pop off the skins.

If soaking

Put almonds in a bowl with enough water to cover by a few inches.

Allow to soak overnight.

Dump soaking water.

Pour almonds, 1 c water and sweetener into a blender or food processor.

Blend for 1-3 minutes, until milky.

Pour mixture through a cheese cloth or nut bag (something that will strain out the almond pulp) into a container.

Drink or store in the fridge in an air-tight container, or use in any recipe calling for milk or a milk-substitute (like the one above!)

(1) Earnst Farm

(2) That stand that sells MI maple syrup at the Ann Arbor farmer's market

Chai-Spiced Caramelized Almond Brittle

This was actually an attempt to make caramelized almonds (you know the ones that they always sell at the Cider Mill and sporting events?) but I guess I didn't simmer my mixture long enough so I'm callin' it brittle!


Chai-Spiced Almond Brittle

Ingredients:
1 c water
1 c sugar
1 c almonds
1/4 t ground ginger
1/4 t cardamom
1/8 t cloves
1/8 t cinnamon
1/8 t nutmeg 


Directions:
Bring water, sugar, and almonds to a boil in a medium sauce pan.
Reduce heat to a simmer and let it do what it do until very thick.
Make sure you stir fairly often so the goo doesn't burn.
Once the goo is reduced and coating almonds, remove from heat.
Mix in spices.
Pour onto a well-oiled cookie sheet* and allow to cool.
Break into pieces and munch away.


Variations:

• Replace almonds with any other sort of nut, popcorn, crushed peppermint candy, cooked grains, oats, dried fruits...
• Melt chocolate and spread it on top of cooled brittle. Mix peanut butter into the chocolate?
• Experiment with spices. For example, for a Mexican taste substitute in cinnamon and cayenne.

*DO NOT POUR ONTO PARCHMENT OR WAX PAPER! This is what I did and I ended up with very papery brittle. I mean I guess it's extra fiber but personally I prefer wax-free candy, thank you very much.

Spaghetti Squash Soup

Spaghetti Squash Soup
Based off of Vegan Yum Yum recipe.

Ingredients:
1 Spaghetti squash, halved (1)
1 kabocha squash, peeled and cubed (2)
1 head of garlic (1)
1 small onion, chopped (3)
3 c vegetable broth
oil
salt
1 t dried thyme
cayenne pepper and ground ginger
Garnish
1/4 c spaghetti squash
a handful of roasted squash seeds

Directions:
Preheat oven to 450F
Place spaghetti squash cut side down in a baking dish.
Fill dish with about 1 inch of water.
Make an envelope/pocket-like holder out of aluminum foil and dump in kabocha squash cubes.
Cut off the top of the head of garlic, drizzle with oil and wrap in aluminum foil.
Put squashes and garlic in the oven and roast until soft, about 45 minutes.
Scoop spaghetti squash and squeeze garlic from their skins.
Reserve about 1/4 c of spaghetti squash for garnish.

Heat 1 T oil over medium heat and saute onion until soft.
Add in veggie stock and bring to a boil.
Reduce to a simmer and add in roasted veggies.
Simmer for another 5-10 minutes.
Puree soup in a blender or food processor in batches (so that it doesn't overflow)
Salt and season to taste.

Here's the fun part: garnish time!
Heat 2 T oil over medium heat in a saute pan.
separate strands of reserved spaghetti squash and drop into pan.
Fry until golden brown, stirring constantly.*
Transfer to a dish towel to drain excess oil.
Place on top of individual bowls of soup along with squash seeds.

I fried at too high of heat so mine ended up a liiittle too brown for my liking... But they still tasted good (what fried thing doesn't taste good though?) and looked pretty.

(1) Tantre Farms
(2) From the Ann Arbor Farmer's Market but I didn't catch the name of the vendors :(

The Double Food Pyramid

So everyone knows the classic USDA Food Pyramid. You're force fed it in grade school and see a poster of it in every pediatrician's waiting room.

Well the Barilla Center for Food Nutrition recently came out with the Double Food Pyramid. This infographic that compares what nutritional science recommends for human health and the environmental impacts of the food that we eat.

*Note that the nutrition side differs from that recommended by the USDA.

**Yup, it does equate red meat to be as unhealthy as sugar.

Food choices are responsible for 25% of each individual's environmental impact. Are you being conscious of the decisions that you make?

View full interactive infographic here.

Sourdough Starter

I've done it. It happened. Commitment made. I have started my sourdough culture!

That distinct flavor of sourdough bread is due to the lactic and acetic acid that bacteria growing in the sourdough culture produce. Interested in learning more? Read me!

Essentially you mix together equal parts flour and water and since there is yeast on the flour and in the air a culture grows! As long as you "feed" the culture every 8-24 hours you're golden.

I'm following this video (the guy is pretty goofy...):

I'm a little nervous because I'm using whole wheat flour from Earnst Farms and the dude is using white flour. I'm wondering if that will screw up the flour to water ratio? I guess we'll see!

Sourdough Starter Day #1

Here's a pretty interesting article on the health benefits of sourdough bread.

Sauerkraut

I've always been intrigued by pickled and fermented food. Maybe it is just the science nerd in me coming out. I worked in a biochemistry lab for 2 years, I know how to grow bacteria cultures!

Yet I never made the plunge. I have made pickled food before (thanks Teddy!) but it never became a regular thing for me. It was more of an event. However I had a red cabbage in my fridge and I've been spending a bit of time looking up cabbage recipes (yes, I do spend a fair amount of time reading food blogs...) and it is time. It is time to experiment with sauerkraut. My own bacteria cultures to grow and love!

The video that changed my mind is of Sandor Katz, fermentation guru and author of Wild Fermentation:



So it's preeeetty basic.

1. Create surface area
2. Salt
3. Massage
4. Pack

So here we go...

Red Cabbage Sauerkraut

Ingredients:
1 red cabbage (1)
Any other vegetable of choice (i.e. carrots, onions, garlic...)
Really good coarse salt

Directions:
Quarter and core cabbage.

Shred cabbage and grate/shred/chop other veggies, if using.

Add lots of salt and start massaging! Not gonna lie, this is a decently long process. Therefore you should put on some good jams, and go to town!
Keep squishing and massaging until a lot of liquid is released.

Stuff into a glass or ceramic container (yes, the material is important: no metal or plastic) making sure that the veggies are below the released liquids.

Sauerkraut Day #1

If the veggies are above the liquids then boil salt and water and add to the container.
Keep in a warmer area and let sit until it tastes right!

WARNING: If you are keeping the kraut in a closed container, open it every day or so to release the pressure that is naturally produced in the fermenting process. If not you may create a sauerkraut bomb!

Check the kraut every day to make sure that the veggies are below the brine and that mold isn't growing. If it is growing it is stil a-ok, just remove the mold and keep on fermentin.

Enjoy the sauerkraut throughout it's life. The taste will change the longer it sits!

(1) Tantre Farm

Gift Wrappin

Fact: In the U.S., an additional 5 million tons of waste is generated during the holidays. Four million tons of this is wrapping paper and shopping bags.


There are so many different thoughtful, creative ways to wrap a gift! For example:

Happy Birthday Mom!

Well today is my mom's birthday and above is my wrapping method. Deconstructed brown bag and a ribbon I had!

Other ideas are using aluminum foil, a map, or a scarf. Here some other great ideas!

Sweet Potato Fries: Asian Style

Sesame Sweet Potato Fries with Soy Dipping Sauce

Nomm

Ingredients:
Fries
1 sweet potato, cut into fry-like shapes
1 T oil
1 t sesame seeds
Sauce
1 T soy sauce
1 T rice wine vinegar
1/4 T toasted brown rice oil
cayenne and ground ginger

Directions:
Preheat oven to 500F
Toss fries in oil and seeds.
Spread fries on baking pan and place on top rack.
Roast for about 20 minutes, flipping halfway through.
Remove from oven and allow to cool slightly.
Whip together sauce ingredients and dip awayyy

The Burrito of All Things Winter

Welcome December! It is the FIRST SNOW OF WINTER! Whoa. I had to (wanted to) bust out my snow boots.

I had been dreaming about an autumn wrap of my making but had been too distracted by life (school) and other recipe fancies that I hadn't put it together. But the change of month (December is a big one, the laaast one) put my gears in motion. I literally woke up thinking about seasonal sandwiches. Here's my attempt #1.

The Early Winter Sandwich

Ingredients:
1 Cornmeal Tortilla
smeared with Pumpkin Spread
and a dollop of Cranberry Chutney
sprinkled with toasted nuts (1)
and a hefty handful of greens (2)

Cranberry Chutney
Holy cow. This is the absolute best. Caramelized onions are the perfect match for the tartness of cranberries. I would be so satisfied with a vat of this stuff. Nothing more.

Ingredients:
1 small onion, chopped (3)
1 clove of garlic, minced (3)
1 T oil
1/4 c apple cider vinegar
1 c frozen cranberries (4)
1 c water
1/2 t ground ginger
salt and pepper

Directions:
Heat oil over medium-low heat.
Add onions and garlic and saute until soft.
Add vinegar, ginger, cranberries and cover.
Lower heat and lightly simmer until liquid evaporates.
Add water incrementally and slowly simmer until desired consistency.
I simmered, covered, for about 45 minutes until very thick and sweet.
Salt and pepper to taste.

Cornmeal Tortillas
Attempt #1. Meaning Fail #1... I do not recommend this recipe AT ALL but I thought I would report my fails as much I would my wins.

Ingredients:
1 1/4 c. cornmeal (1)
1 t cumin
1 c. boiling water
1 tsp. salt

Directions:

Pour boiling salted water over cornmeal and cumin and stir. When cornmeal is cool enough to harden, shape into then flat cakes and cook on an un-oiled hot griddle until brown on both sides. Makes 8 servings.

Pumpkin Spread

1 c roasted pumpkin (5)

2 t oil (I used almond in this recipe)

1/4 t nutmeg

1/4 t cinnamon

1/4 t cumin

dash of pepper

1/2 t salt




(1) Earnst Farm
(2) Spinach from Holland, MI
(3) Tantre Farm
(4) Locavorious
(5) from an organic Amish farm but I don't remember the name, unfortunately...

Pumpkin Falafel

Remember how I a) think pumpkin is amazing? b) have Michigan falafel mix? Well here's the ultimate culmination of such loves and realizations.

My mix asked for 1 part water to 1 part mix. So I just replaced water with pumpkin. Next time I'm thinkin 3 parts pumpkin to 1 part mix. Just because I love me my pumpkin. Just sayin.

Pumpkin Falafel
I served (ate) mine with a healthy dollop of cranberry chutney. My new vice.

Ingredients:
pumpkin puree
falafel mix

Directions:
Follow the box!

What, don't have falafel mix? Here are some recipes for people who aren't cop outs (AKA myself)...
Baked Sweet Potato Falafel
Baked Falafel
Fried Falafel

The Handlebar Salad

I spent the Thanksgiving holiday in Chicago which was an absolutely fantastic time between whirlwinds of food, meeting family, and catching up on sleep. Many great stories came out of the long weekend but one eating experience surprisingly stood out among the rest. Perhaps it was because it was the final good eats of the trip.

Sunday afternoon Matt and I ended up at a small bar in downtown Chicago called Handlebar Bar & Grill. Thanks to Android technology and the ability to google 'vegan restaurants' near Chicago we found ourselves surrounded by band posters and fake crows, and being waited on by what I can honestly only describe as a "hipster."

First of all, any restaurant in which about 90% of the menu can be made vegan wins my vote. Second, I experienced the best salad dressing of my life. I love salad with a burning passion. Not only is there overwhelming research on the health benefits of leafy greens, it is also way too much fun to concoct salad dressings (and very remeniscent of chemistry labs...).

The Handlebar Salad is obviously the house salad consisting of arugula, walnuts, parmesan (I opted out of this ingredient), and pear, topped in a champagne honey mustard dressing. I am not sure what made this dressing so amazing but I was floored. Absolutely floored. Here's my attempt to recreate, however due to being a poor college student (and under 21) I had to skip the champagne but you gotta make do with what you got!

The Handlebar Salad

Ingredients:

3 c greens (1)

a small handful of walnuts, toasted and chopped (2)

1/4 of a pear, thinly sliced (3)

Honey Mustard Dressing

2 T vinegar (I used brown rice vinegar)

1 T oil (I used olive oil)

1 T mirin (use Champagne instead, if available!)

1 t dijon mustard

1 t honey

salt and freshly ground pepper, to taste

(1) I used Pesticide-Free Spicy Salad Mix from Sunseed Farms

(2) from Earnst Farm

(3) I used a Bosc pear from the farmer's market but I don't remember the name of the vendor, unfortunately

Incr[edible] Art

I am so sad that I have to work during this art show!

Check out some incr[edible] art tomorrow night!

Here's the event's facebook page: http://www.facebook.com/event.php?eid=175613705798485