I have been watching what I eat for a long time now, always keeping the artificial out, but also extra sugar and the dairy. I can't call myself a vegetarian because I do eat chicken once in a while, but I would rather not. I would be very happy and probably a lot healthier if I was a vegan 100 % of the time.
When fall comes, we are in the mood to bake more. I have taken a few books from the library about gluten-free baking and vegan cooking. I want to be able to bake yummy things for my family too, so often I will try to make something they will like and something that I will.
Today, Celeste and I baked Double Mint Chocolate Chip Cookies. The recipe is very simple and uses the mint chocolate chips. Chocolate and mint is a great combination in my opinion. Whenever I can, I stop at Starbucks and get a soy hot chocolate with mint shots in it...yumm!!
Anyway, here is the recipe I found at That's My Home:
Double Chocolate Mint Chip Cookies:
1 1/2 cups mint chocolate chips
3/4 teaspoon baking soda
1/2 cup butter, softened
1/4 cup sugar
1 egg
1 1/4 cups flour (we used unbleached all purpose)
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 cup chopped nuts (we didn't use nuts)
Preheat oven to 375ºF. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature.
In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chocolate and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts (if you add them). Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375ºF for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks.
One of the books I found at the library was Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. They also wrote other cookbooks, one of them I also checked out, it's called Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free recipes for Everyone's Favourite Treats. Lots of yummy looking recipes in there!
Anyway, I have tried two recipes so far from this book, the Veganomicon. The first one was a soup. I love making a big batch of soup for me to eat during the week for lunch. This one was a Double Pea Soup with Roasted Peppers. I don't have a photo to share with you unfortunately, but it is delicious! I might just have to share in another post...
Today I baked their banana bread. I wasn't sure how it would turn out because it includes molasses. Even if it doesn't look that yummy on the photo, it is!!
Here are the result of our baking for today, yummy for them and yummy for me!
When fall comes, we are in the mood to bake more. I have taken a few books from the library about gluten-free baking and vegan cooking. I want to be able to bake yummy things for my family too, so often I will try to make something they will like and something that I will.
Anyway, here is the recipe I found at That's My Home:
Double Chocolate Mint Chip Cookies:
1 1/2 cups mint chocolate chips
3/4 teaspoon baking soda
1/2 cup butter, softened
1/4 cup sugar
1 egg
1 1/4 cups flour (we used unbleached all purpose)
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 cup chopped nuts (we didn't use nuts)
Preheat oven to 375ºF. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature.
In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chocolate and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts (if you add them). Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375ºF for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks.
One of the books I found at the library was Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. They also wrote other cookbooks, one of them I also checked out, it's called Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free recipes for Everyone's Favourite Treats. Lots of yummy looking recipes in there!
Anyway, I have tried two recipes so far from this book, the Veganomicon. The first one was a soup. I love making a big batch of soup for me to eat during the week for lunch. This one was a Double Pea Soup with Roasted Peppers. I don't have a photo to share with you unfortunately, but it is delicious! I might just have to share in another post...
Today I baked their banana bread. I wasn't sure how it would turn out because it includes molasses. Even if it doesn't look that yummy on the photo, it is!!
Here are the result of our baking for today, yummy for them and yummy for me!
Mmmmmm! It looks yummi!!
ReplyDeleteyou inspire me!
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