I love these cookies, my clients love these cookies, my friends love these cookies, you’ll love these cookies. I don’t have a sweet tooth but these hit the spot if you do, there soft and warm and make a great gift to say thanks to someone you care about. These can be made with chocolate chips or raisins, you decide. Enjoy
-Moist Oatmeal Cookies-
3/4 c. canola oil
2/3 c. agave nectar
1/4 c. soy milk
1 tsp. vanilla
1 c. whole wheat pastry flour
4 T. flax meal
1/2 tsp. baking soda
1 tsp. salt
3 c. oatmeal
1 c. large chocolate chips or raisins (if using raisins I toss them with cinnamon and nutmeg)
1. Preheat oven to 350 F.
2. Cream together the canola oil, agave, soy milk, egg and vanilla with a whisk until mixed and fluffy.
3. Sift together flour, baking soda, salt and add a little at a time to the creamed mixture whisking lightly to mix together.
4. Stir in oatmeal and flax meal until well blended and then fold in the chocolate chips or raisins.
5. I use a small ice cream scoop to scoop batter onto lined (parchment paper) cookie sheets.
6. Bake for 10 minutes and then let cool for 5 minutes on the cookie sheet, then transfer to cooling rack until completely cool. Store in airtight container, or wrap up as a gift. Enjoy
I know it is a little late for Halloween recipes but these are fun through the fall and into the winter. These two recipes are the request of my sweetie, we always have a Halloween party with our friends that have kids but since the kids were questionably sick we canceled last minute and partied with ourselves. But of course my sweet Bill has to have his ‘treats’. I hope you enjoy these as much as he does.
6 c. apple juice
1/4 c. maple syrup or agave nectar
2 cinnamon sticks
6-8 whole cloves
2 oranges, sliced in rounds
2 1/4 c. pineapple juice
1. I place all these ingredients in a large pot or a crock pot, turn on low and let simmer until warmed through.
2. Ladle into mugs and ENJOY!
1 1/2 T. melted butter or olive oil
2 c. raw whole pumpkin seeds
2 t. Worcestershire sauce
1/2 t. salt
1/4 t. garlic salt
1/4 t. cumin
1/4 t. paprika, chili powder
1/8 t. cayenne pepper
1. Preheat oven to 275 F.
2. Combine all ingredients in a bowl and mix thoroughly and place on a lined (parchment paper) cookie sheet.
3. Bake for 1 hour, stirring occasionally. Cool and place in a bowl to share. Enjoy
So the last time I checked in was weeks ago, and I mentioned that I was in a food funk. Nothing was inspiring me nor was I even wanting to eat, my taste buds were on hiatus. Part of this was due to the Farmer’s Market coming to a close as well as the weather here in Salt Lake won’t make up it’s mind if it wants to be cold or warm. I’m certainly not complaining about the sunshine it’s just that it is throwing my wants and cravings for a bit of a loop! So I took action and I completely cleaned the kitchen and fridge from top to bottom in hopes that cleaning out my creative space would make room for the energy to flow. Is it working? Who knows only time will tell, but there’s always in the meantime. As for the meantime, I vowed to keep it simple, and get real about this present moment. All of us go through stagnic times, it’s like riding a wave – it goes up and it goes down. No worries just go with the flow, do what you can, andthe rest will catch up.
Here’s a simple Marinara Sauce I refer to often (Everyday Italian, Giada De Laurentiis) it’s sweet an delicious and very versatile.
- Marinara Sauce-
1/4 c. olive oil, or enough to cover the bottom of the pot
2 small onions or 1 large, chopped
2-4 cloves garlic, chopped
4-6 stalks celery, chopped (I like the leafy stalks)
2-4 carrots, peeled and chopped
2 jars (I use my canned tomatoes) or cans (32oz)
2 fresh bay leaves
salt and pepper to taste
1. In a large pot over medium heat, add onions and garlic and saute until soft and translucent, about 10 minutes.
2. Add the carrots and celery and season with salt and pepper, saute until soft, another 10 minutes.
3. Add tomatoes and bay leaves and simmer until sauce thickens about an hour. Let cool and I like to puree mine in the blender, taste and season with salt and pepper if needed.