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Archive for the ‘Cookies, Candy, Pies, Cakes’ Category


Raspberry Oatmeal Cookie Bar

Raspberry Oatmeal Cookie Bar

I bought a pint of fresh raspberries at the Farmer’s Market Saturday and felt inspired to make raspberry oatmeal cookie bars. The recipe below is vegan, gluten free and heart healthy. I adapted it from a recipe on the Vegetarian Times website, but switched the white flour for oat flour and made it vegan. And I reduced the amount of sugar. I also added fresh raspberries. And I made a couple of other changes. Okay, it’s pretty much original. You could make this recipe with blueberries or strawberries too.  Try serving with raspberry or chocolate sorbet for an awesome dessert. Would be a welcome part of a brunch menu also.

Raspberry Oatmeal Cookie Bars

• 1 ¼ cups organic oat flour
• 1 tsp. ground cinnamon
• ½ tsp. baking soda
• 3/4 cup brown sugar
• ½ cup butter substitute (I used Smart Balance)
• 2 tbsp. ground flaxseed, whisked with 7 tbsp. water (egg substitute)
• 1 1/2 tsp. vanilla extract
• 1 3/4 cups oats plus an additional ¼ cup
• 10 oz. raspberry jam (about 1 cup)
• 2/3 cup raspberries
• ¼ cup chopped pecans, sliced toasted almonds or chopped walnuts (optional)

1. Preheat oven to 350°F. Coat 9-inch-square baking dish with cooking spray.
2. Stir together oat flour, cinnamon and baking soda in large bowl.
3. Whisk sugar and butter substitute until light and fluffy. Add the flaxseed mixture and vanilla and whisk til smooth.
4. Add flour mixture to sugar mixture; mix until combined. Stir in 1 3/4 cups oats.
5. Spread 2/3 of batter on bottom of prepared baking dish. Spread raspberry jam over the batter with back of spoon. Sprinkle raspberries on top.
6. Add remaining 1/4 cup oats and nuts to remaining batter. Crumble evenly over top.
7. Bake 25 minutes. Cool, then cut into bars.

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Fresh StrawberriesSure you can find strawberries in the supermarket year round, but nothing tastes like fresh, local strawberries. In the mid-Atlantic, they are available in late spring. Berry farms let you pick them yourself and allow you to eat as many as you like while picking. Farmer’s markets have tables of fresh berries and even some of the supermarkets choose to carry local berries over the ones hauled in from far away.

Take advantage of the season with one of the recipes below.

Strawberry Cobbler

This recipe works with peaches or other berries as well. Tastes like it was really hard to make, but it’s easy. Make it ahead of time and pop in the oven just before dinner. The whole house will smell delicious.

Heat oven to 375 degrees

3 cups fresh strawberries
2/3 cup sugar
1 cup white whole wheat flour
2 tsp. baking powder
1 cup unsweetened almond milk
Dash of salt
½ cup melted Smart Balance

1) Mix berries and sugar in medium bowl.
2) Add flour, baking powder and milk to medium-size mixing bowl. Blend in melted smart balance or butter substitute. Spread into medium-sized baking pan. Add blackberry/sugar mixture on top of batter.
3) Bake about 40 minutes. Dough will rise to the top!
4) Delicious with soy or coconut ice cream.

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Fruit Turnovers

These mini fruit pies are relatively easy to make, will make your house smell wonderful and will delight your lucky guests.

Fruit Turnover

Fruit Turnover

2 vegetarian frozen pie shells (choose the kind that come in rolls, in the refrigerator section)
2-3 cups of fresh or frozen fruit (choose chopped peaches, blueberries, blackberries, raspberries or strawberries or a mixture)
¼ cup sugar, plus 1 tbsp. sugar
1/4 cup white whole wheat flour
1 tsp. cinnamon
¼ teaspoon nutmeg
¼ tsp allspice

Preheat oven to 425 degrees.

1) Mix fruit, ¼ cup sugar, flour and spices in a medium-sized bowl. Let rest for at about 15 minutes.
2) Unroll pie shell and spread out. Divide into four even pieces.
3) Grease a cookie sheet. Place each pastry piece on the cookie sheet. Fill with about ¼ cup of the fruit mixture. Roll up the edges of the pie shell to form a little package. Sprinkle with sugar.
4) Bake in 425 degree oven for 20 minutes. Will be golden brown on the outside. Delicious!

Makes 8 turnovers

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Spinach Salad with Orange peppers and Strawberries

With its vibrant colors, this salad is as pretty to look at as it is tasty and healthy to eat.

Fruits and berries macro6 cups of washed baby spinach
1/2 orange pepper
About 15 strawberries
1/2 cup of toasted almonds
Dressing (I use Brianna’s Blush Wine Vinaigrette)

1) Slice orange pepper into thin 2 inch slices.Cut strawberries into quarters.

2) Purchase toasted almonds or toast them in preheated 400 degree oven for about 7 minutes. Watch carefully so they don’t burn.

3) Mix all ingredients together in large bowl. Add dressing. Let stand about 10 minutes before serving.

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Berry Banana Smoothie, 2 ways

Smoothie

Smoothie

If you have kids around, give them the ingredients and let them make their own.

8-10 fresh or frozen strawberries
½ cup frozen blueberries
1 tbsp. honey
1 banana, frozen and broken into chunks
4 or 5 cubes of ice

For 1st way, use: 1 cup juice made from dark fruit (I used pomegranate/cranberry juice blend—I think it is blended with apple juice to take away the bitterness of the pomegranate)

For 2nd way, use: 1 cup berry or banana or vanilla yogurt and 1/2 cup almond milk

1) Put all ingredients into a blender and pulse until well blended.
2) Pour into 2 glasses and add straws.

Makes 2 smoothies

 

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December is so busy. Agreed? Hard to believe a couple of weeks have gone by since I last updated this blog! Since Christmas is a few days away, I thought I would post one of my favorite holiday cookie recipes.

Don't forget to leave cookies for Santa!

Don't forget to leave cookies for Santa!

Spicy Ginger Snaps

¾ cup butter or Smart Balance
1 cup sugar (use slightly less than 1 cup)
1 organic, free range egg, beaten or 3 tbsp. egg whites or 1 tbsp ground flaxseed beaten with 3 tbsp. of water (this is a good egg substitute)
¾ cup molasses (Braer Rabbit or Grandma’s)
2 cups white whole wheat flour
2 tsp. soda
½ tsp. baking powder
1 heaping tbsp. ginger
1 tbsp. cinnamon
¼ tsp. allspice or ground cloves (or both!)

Preheat oven to 350 degrees.

1) Cream butter and sugar with a mixer in a large bowl. Add egg and molasses and mix well.
2) In a separate bowl, add dry ingredients together. Gradually add dry ingredients to the butter mixture and blend thoroughly.
3) Refrigerate one hour or overnight.
4) Form into small balls. Roll each ball into granulated sugar and place on a baking sheet (line cookie sheet with Reynolds wrap—shiny side up). The cookies will spread out into a flat cookie shape while baking so allow room for them to spread. Do not grease baking sheet.
5) Bake 12 minutes at 350 degrees. Allow them to cool on baking sheet a few minutes before lifting out with a spatula. Will keep for about a week in an air-tight container and remain tasty, but are also delicious eaten warm out of the oven!

Makes about 5 dozen cookies.

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If you want to give somone special a treat this Halloween, bake a batch of these Pumpkin cookies. Made with white whole wheat flour instead of white flour, and filled with fiber-rich pumpkin, they offer a healthier alternative to many of the empty calorie sweets around. And the warm scent of cinnamon and spices will fill your home while they’re baking. They are sure to delight!

Pumpkin Cookies with Vanilla Glaze

Pumpkin Cookies with Vanilla Glaze

Pumpkin Cookies with Vanilla Glaze

2 ½ cups white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. allspice
½ cup Smart Balance
2/3 cup white sugar
1/4 cup brown sugar
1 can (15 oz) of pumpkin puree
1 tbsp. ground flaxseed plus 3 tbsp. water, whisked together (egg substitute)
1 tsp. vanilla

Vanilla Glaze
1 cup confectioners’ sugar
2 tbsp. milk
½ tbsp. melted butter substitute (Smart Balance)
1 tsp. vanilla

Preheat oven to 375 degrees.

1) Combine all dry ingredients. Set aside.

2) In a medium bowl, cream together the butter, white and brown sugar. Add the pumpkin, egg substitute and vanilla and beat until creamy.

3) Mix the dry ingredients in with the wet ingredients. Drop on cookie sheet by tablespoonfuls and flatten slightly.

4) Bake for 15-20 minutes in 375 degree oven.

5) Cool slightly.

6) Mix together glaze ingredients and drizzle glaze on cookies.

Makes about 3 dozen. They freeze well.

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Strawberry Shortcake

Strawberry Shortcake

Those spongy cakes marketed at the supermarket as “strawberry shortcakes” taste like dish rags. And why buy them when it’s so easy to whip up a batch of real shortcakes?

For this recipe, I use Heart Smart Bisquick. My mom has always cooked with Bisquick, and I use it too for biscuits and pancakes (although I usually mix in either ground flax seed or buckwheat pancake mix to make the recipe healthier).  It’s a great shortcut.

Strawberry Shortcakes

1 pint of strawberries
1 cup and 1 tbsp. Heart Smart Bisquick
1/4 cup unsweetened almond milk
1 tbsp. Smart Balance (butter substitute), melted
2 tbsp. sugar plus 1/2 tsp. sugar
Whipped cream and/or non-fat vanilla ice cream or soy ice cream

1) Slice strawberries and sprinkle 1/2 tsp. of sugar over them. Stir together and set aside.

2) Mix together Bisquick, almond milk, Smart Balance and 2 tbsp. sugar.

3) Drop shortcakes onto ungreased baking sheet. Bake at 425 degrees for 10-12 minutes.

4) Remove from oven. Cut shortcakes in half. Top with sliced strawberries and with your choice of whipped cream, non-fat vanilla ice cream or vegan ice cream.

Makes about 5 shortcakes. To reheat, split cakes in half and toast in toaster oven for a couple of minutes.

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pecansMy friend Lanell is a Vegan who loves animals. She often brings her Chocolate Bourbon Pecan Pie to parties and cookouts. All other desserts on the table pale in comparison to this pie. You just won’t believe how good it is until you try it yourself.

CHOCOLATE BOURBON PECAN PIE
from HOW IT ALL VEGAN by Tanya Barnard and Sarah Kramer

Egg Replacer equivalent to 2 eggs
2 T of molasses ( I use Sorghum from Good Foods)
1/2 c of corn syrup
2 T Jack Daniels (totally optional….I have made with and without)
1 t vanilla extract
1/8 t salt
1 1/2 c of chopped pecans
1 c chocolate chips (I use Ghirrardelli)

1 pie crust…..I either make my own graham cracker crust or often buy a ready made one. Whole Foods has some without hydrogenated fats. But most pre-made crusts are not the healthiest.

Mix together the first 6 ingredients, then add the pecans and chips and mix together well .

Bake for 40-45 minutes at 350.

ENJOY!!

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It’s a good time of year to make cookies, and these spicy cookies will fill your kitchen and house with a spicy aroma that just smells like Christmas. They are the perfect cookie to make at this time of the year. Enjoy.

Mary’s Spicy Cookies

A friend from work brought these cookies in over the holidays. I asked for the recipe and have made them a couple of times since (of course, I made the recipe a bit lighter). They are unusual: not too sweet and very spicy.

¾ cup butter or Smart Balance
1 cup sugar (use slightly less than 1 cup)
1 organic, free range egg, beaten or 3 tbsp. egg whites
¾ cup molasses (Braer Rabbit or Grandma’s)
2 cups white whole wheat flour
2 tsp. soda
½ tsp. salt
1 heaping tbsp. ginger
1 tbsp. cinnamon
¼ tsp. allspice

Preheat oven to 350 degrees.

1) Cream butter and sugar with a mixer in a large bowl. Add egg and molasses and mix well.

2) In a separate bowl, add dry ingredients together. Gradually add dry ingredients to the butter mixture and blend thoroughly.

3) Refrigerate one hour or overnight.

4) Form into small balls. Roll each ball into granulated sugar and place on a baking sheet (line cookie sheet with Reynolds wrap—shiny side up). The cookies will spread out into a flat cookie shape while baking so allow room for them to spread. Do not grease baking sheet.

5) Bake 12 minutes at 350 degrees. Allow them to cool on baking sheet a few minutes before lifting out with a spatula. Will keep for about a week in an air-tight container and remain tasty, but are also delicious eaten warm out of the oven!

Makes about 5 dozen cookies.

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