Hello Monday Morning!!
I am writing my blog in between auditions this morning. Just did one for Anthony’s Insurance in Newfoundland!
I am still on a sugar high (or is this a sugar hangover now?) anyway- I ATE A LOT OF COOKIES yesterday! Only reason is I had to do quality control on my outgoing goods.
I went to my 27th Yoga class in a row yesterday morning and I then I eagerly headed over to Andrea’s.
We bundled up and walked over to Michaels Craft store to look pick up some supplies and while we were in the store- WE GOT ATTACKED BY SOME CRAZY WOMAN IN MICHAELS! This lady had her headphones in and was looking at ribbon, Andrea and I were beside her looking as well. Andrea reached up above her to grab some ribbon and the woman got startled:
Crazy Lady (really mad)-”God- warn someone if your going to do that”
Andrea- “sorry I said I was just reaching above you, but you couldn’t hear me since your headphones were in!”
Crazy Lady- “OHH, so your gonna get like that are you?”
Andrea and me- “Whaaaaat?” and we start laughing cause we couldn’t believe this was happening.
Then the crazy lady THROWS a spool of ribbon at Andrea in the chest, swears at us and walks away, calling Andrea a psycho!
My heart started beating really fast at that point, it was sooo nuts!! In our friendly neighbourhood Michaels store. We did not do anything wrong. Something bad is going on in her life, I wish her well. We got our ribbon and boxes, chuckled the whole way home, saying “Did that just happen? Did you just get ribbon thrown at you in Michaels?” Lucky we weren’t in the knife isle!
I was baking Vegan Dark Chocolate Mint Cookies.
Okay, separate the wets and the drys….got it!
I got the recipe from Vive le Vegan
Vegan Dark Chocolate Mint Cookies
1 bar (3-oz/85-g) mint dark chocolate (see note)
1 1/8 cups spelt flour (see note)
3 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ cup unrefined sugar
¼ tsp sea salt
¼ cup pure maple syrup
2 tbsp agave nectar
1 tsp pure vanilla extract
½ tsp mint extract
¼ cup organic canola oil (a touch generous)
Preheat oven to 350°F (180°C). Break off 9 squares from chocolate bar (about 2/ 3 of bar, reserve remaining squares to top cookies) and place in mini-food processor, processing until finely chopped (or chop by hand). Transfer to a bowl and combine with dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, agave nectar, vanilla and mint extracts, and oil and stir until well mixed. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet
with parchment paper. Spoon batter onto baking sheet, spacing evenly. Break up or roughly chop reserved chocolate and place on top of each cookie, pressing in a little. Bake for 11 minutes (no longer, or they will dry out). Remove from oven, and let cool for 1 minute (no longer) on the sheet, then transfer to a cooling rack.
1) Use a dark chocolate bar that is mint flavored, rather than a mint cream-filled dark chocolate bar. For this recipe, try the Endangered Species brand Dark Chocolate with Deep Forest Mint, or Cocoa Camino’s Mint Chocolate Bar (exceptionally good)!
2) If you want to use unbleached all purpose flour instead of spelt, use just 1 cup. If batter seems too dry or thick whichever flour you are using, stir in another 1–2 tsp each of oil and maple syrup.
3) For the holidays, make these cookies festive by sprinkling 1–2 tbsp crushed or chopped candy canes on cookies before baking, and lightly press in.
I was having so much fun, I decided I wanted to make vegan chocolate chip cookies. I didn’t have oil though, so we walked to the store in our santa hats to get me some oil.
Got back and started cookie #2
(I’m getting used to the wet and dry thing!)
I put in tonnes of chocolate chips
These are soo good and I am twitching because I know I have some right now in my freezer!! ahhhhh!!! (please Amanda, save them for family, friends and Michael!)
Here is the Vegan Chocolate Chocolate Chip Cookie recipe (from vegweb.com)
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
vegan chocolate or carob chips, put in as many as you like
1 cup raw sugar (turbinado #1; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Very important-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.
1. Preheat oven to 350 degrees F. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside.
2. In a medium size bowl, add together sugar and oil; mix well. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
3. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom & 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here until they get to where I like them.
4. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
I highly recommended getting some girls together for a baking marathon it is lots of fun.
All I want for Christmas is a tree full of cute shoes….
Did you start your Christmas baking? What are you making?
Have a wonderful day!
Quote: “It’s not what you look at that matters, it’s what you see.” Henry David Thoreau