cleverchickadee


Black Chocolate Ginger Cookies, a Recipe by quornflour
July 4, 2014, 4:30 PM
Filed under: Clever Chickadees

#recipe #nomnom #food #cookie #backing #quornflour

I am sure I have mentioned it before, I am a big fan of ginger and chocolate. Especially since I discovered that Hershey’s chocolate baking powder also comes in “Special Dark”. It’s almost black, it is amazing.

I figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger cookies.

I also happened to have my kitchenaid mixer out after having made Strawberry Rhubarb sorbet, so I swapped out the bowl and the mixer thing and went to work.

Heat your over to 375◦.

Toss these into the mixer in the order below, give the mixer time to mix thoroughly before adding the next.

  • 1 ¼ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ginger powder
  • ¾ cup hershey’s special dark baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 cups dark chocolate chips
  • 1 cup chopped candied ginger (chop it into pieces about the size of chocolate chips)

Place ping pong ball size balls of dough on parchment paper covered cookie sheet about 2 inches apart.

Bake for 8 minutes and let cool on a rack.

Enjoy.



Carrot, coconut flower, raisin muffins. Yah. by texaskillet
June 28, 2014, 10:52 PM
Filed under: Clever Chickadees

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In my quest for less sugar and less processed snacks for my kidlet and well everyone in the house frankly. I came across a recipe for coconut flour carrot muffins. It had a little too much ick and not enough yum so I busted it up a little and in my opinion made it more kid palatable. Did any of you ever read that cookbook …ohh what was it called.. Deceptively Delicious? Anyway it was full of ways to trick your kids into eating things that were made with low fat products and included like a half a cup or so of vegetable puree or purees. I recycled it. Sorry. I think my kid needs good wholesome fats from good sources and I also think that a 1/2 cup of puree is not worth the effort. Trust me.. two cups of spinach, an orange and some blueberries and you are doing your kid a big favor. Plus it tastes like a Creamsicle for some reason. :) Go figure. So, try the below in your kitchen, bust it up if you want, make it your own. Let me know how it goes! You might have ideas. My S.O. said “way good” but my son said “it’s like 65% good”. I told him he would love them when we had retrained his taste buds. That’s true right?

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Ingredients

* 1 cup coconut flour
* 1 cup shredded carrots

* 1/2 cup ground flaxseed meal
* 1/4 cup agave or sweetener sub of your choice
* 1 tsp cinnamon
* 2 tsp vanilla extract
* 2 tsp baking powder
* 4 eggs (thank you Colonel Mustard, Diablo and Roho)
* 6 Tbs Coconut Oil – melted but not hot
* 1/2 cup whole milk
* 1/2 cup raisins

* enough chocolate chips to trick your kids, just

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Directions

* Preheat oven to 350*F
* Throw all ingredients in a large mixing bowl, mix with vigor
* Line muffin tin with muffin cup paper thingies
* Pour batter into cups and bake for 20 minutes
* Allow to cool before enjoying, possibly with a nice pat of butter

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Hit the trail, power on the go by texaskillet
June 23, 2014, 11:07 PM
Filed under: Clever Chickadees

Well it’s been about a dogs age since I last posted anything here. I doubt anyone noticed, but suddenly I got a burr in my sock. I guess I should say that this started with 3 things.

1) A very expensive diet where the people are not in possession of any magic, but did take my money happily.

2) Listening to someone’s Blog turned Book which is called something like”A Year With No Sugar”.

3) The listening of that book led to the watching of Dr. Lustig’s UCLA talk about the woes of sugar and how addicted we are.

A little reflection time helped me put some things in order and decide that my son needs better snacks. He deserves that. He deserves my time. Heck, I deserve it too. Where to start though, it’s always that. The starting. I decided to find something without sugar in the recipe which would be tasty to him and also provide a power up for me during endurance type exercises. Seems like a win win.

After some browsing on the internet and perusing the ingredients cupboard here’s what we get for our first power snack and I don’t have to feel bad about my kid eating it. Added bonus, I don’t have to fear having it pass my lips. Yay!

Someone posted a recipe for something called a Cocoa-Nut buddy. Great, a starting place for this hopefully delicious beginner snack.

I made only a few adjustments due to what was available and my sons issues with texture. :) Certain textures.

Here’s what you’ll need:

-1.5 cups of unsalted almonds (I used raw and then gave them a quick sit in a hot dry skillet)

-3/4 cup of Central Market’s Organic Date and Coconut treats

-3 tbsp. (or more) unsweetened cocoa powder

-3 tsp. vanilla extract

-1/4 tsp. of sea salt

-1/4 cup of water, more on the side if needed

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Okay, heat up a skillet, keep it dry. Add the raw almonds if that’s what you have and give them a light toasting.

Be careful not to get past that really delicate line of roasted and charred.

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Put the almonds in a food processor (next time I will use my Vitamix), pulse or do your thing until the almonds are a nut butter or near to.

Put the almonds paste/meal into a food processor if it isn’t already in there and then add the rest of the ingredients.

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When the “dough” starts to form a large ball then you can be done. This is like pulsing for about 2 minutes or just setting to high for a minute. You’ll know it when you see it. :)

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Set out some wax paper and roll the “dough” into one inch balls. Let them air out for a bit, drying up ever so slightly. Store in an airtight container for up to a week in the refrigerator. Optional: dust lightly with more unsweetened cocoa powder or sinfully if you are so inclined you can dust with powdered sugar, but I swear they don’t need it.

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I hope you make these.. they are super easy. If you can’t find Coconut Date Treats, just get some pitted dates (about 3/4 cup full) and some unsweetened shredded coconut (you can also leave out the coconut entirely).

If you do make these, or if you improve upon them, please write back here. As much as I love these for on the go snacks, I also love them to curb a sweet tooth. :) Very pleasing!



Cracker Please: a recipe by quornflour

#vegan #foodporn #recipe @punkrawklabs #food

I like crackers, a little crunch for a snack, but I always feel a little ridiculous for spending good money on fancy crackers.

I had picked up some cashew cheese from Punk Rawk Labs and forgot to get crackers and decided it was time to figure out how to make them myself.

When searching for recipes, I had a problem finding exactly what I wanted, so I took what I learned and headed to the kitchen to, as I love doing in the kitchen… wing it.

One of the things I learned was that uneven shaped crackers which always seem to be a bit fancy are called rustic. Who knew?

Anyway, here is what you need to make really delicious Rustic Sesame Crackers.

  • 1 cup white flour (you also want a little more for rolling the crackers)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoons sesame seeds
  • ½ cup warm water
  • 1/3 cup toasted sesame oil

For topping the crackers before baking you will also need about 2 tablespoons of toasted sesame oil, 2 tablespoons sesame seeds and coarse kosher salt.

  1. Heat your oven to 425◦
  2. In a bowl mix your dry ingredients together so that the salt and baking powder is well mixed in
  3. Add the water and oil and mix into a dough
  4. Set aside covered in a cloth napkin or dish towel for about 5 minutes
  5. Separate into about 4 pieces
  6. Roll each piece thinly and cut using a pizza cutter into pieces about tortilla chip size. Shape can be rough because they are rustic after all.
  7. Place on a cookie sheet lined with parchment paper and brush with oil and sprinkle with salt and sesame seeds
  8. Bake for 7-9 minutes, until they are golden brown
  9. Remove from the cookie sheet and cool on a rack
  10. Serve when you need crackers or store in an air tight container

I like to serve them with Punk Rawk Labs Cashew Cheese, the combo makes a perfect snack, they also hold up well to guacamole and salsa.

Now, if you aren’t really into sesame, or get bored with one type of cracker, here are a few delicious alterations that are just as delicious:

  1. Swap out sesame seeds for fresh rosemary and the sesame oil for olive oil
  2. Swap out the seeds with roasted garlic and the oil for garlic infused olive oil
  3. Swap the seeds for 1 tablespoon of finely chopped basil add a tablespoon of parmesan cheese and for the oil use garlic infused olive oil

I could go on and on, but I won’t, I would love to know about other combinations that everyone uses.

 

 



French Monkey Toast – a recipe by quornflour

#nomnom #food #foodie #recipe #MonkeyBread

Monkey bread is a nice and gooey treat for when you want something sweet. It isn’t dissimilar to cinnamon rolls so I figured that I would make some and use the leftovers – yeah, I had leftovers, though my niece would have loved to prevent that from happening.

I started out by making Monkey Bread, there are recipes all over the internet, but I always find myself adjusting the recipe because they seem to always have far more sugar than you actually need, plus as I cannot leave well enough alone I add a little something here and there. So here is my recipe:

  • 2 Cans Exploding Biscuits (Pillsbury biscuits from a can)
  • 2/3 Cups Brown Sugar
  • 2/3 Cups White Sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Cardamom
  • ¼ Teaspoon Ground Cloves
  • 1 Teaspoon Salt
  • 2/3 Cups Melted Butter

You are going to need a Bundt pan for this, if you do not have one 2 loaf pans should suffice in a pinch.

  1. Grease up your Bundt pan
  2. Heat your oven to 370
  3. In a large mixing bowl mix together your brown sugar, white sugar, spices and salt
  4. Remove the exploding biscuits from the can and slice each biscuit into 6-8 pieces
  5. Roll each piece in the sugar mixture covering the piece in the sugar mixture and place in the Bundt pan
    1. Make sure you are evenly distributing them
    2. Once you have used the first can of biscuits, sprinkle about ¼ cup of the sugar mixture over the top and then continue with the second can
  6. When you run out of biscuit pieces, evenly pour any excess sugar around the top of the biscuits
  7. Next pour the melted butter over the top distributing it as evenly as possible
  8. Let bake for 45 minutes
  9. When you pull it out of the oven, let it cool for about 10 minutes and then flip it onto a plate

When it is cool enough to touch without burning your hands it is ready to eat, simply by pulling off the little pieces.

Now, why stop there?

Instead of pulling it apart, let it cool completely, (or cut it in half, serve half warm and put the other half away for later and let cool).

For the French Toast mixture you will need:

  • 2 Eggs
  • ¼ Cup Unsweetened Plain Almond Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Almond Extract
  • 1 Tablespoon Grade B Maple Syrup
  • ½ Bunt Pan Monkey Bread (or if you use loaf pans one loaf) sliced into ½”-1″ slices
  • Spray Oil

     

  1. Mix the ingredients together well, beating the eggs until everything is uniform in look
  2. Heat a griddle to medium heat and spray with oil
  3. Dip the monkey bread slices into the egg mixture and cook each side until you have a little golden brown on each side
  4. Serve warm with maple syrup, berries and butter


Alexz’ Chocolate and Peanut Butter Chip Ice-Cream Sandwiches: a recipe by quornflour

#nomnom #food #foodie #cookies #recipe

My niece Alexz came to visit me for her spring break. It was fun exploring some new spots with her and just hanging out.

We cooked a bit, she cracked me up with her disbelief that corn could be cooked without a microwave (it really seemed corn specific, everything else made sense). She reminded me of her mother who about 10 years ago, when she learned I did not have a microwave she offered to buy me one, in the event it was an expense thing.

One of the things we made were Chocolate and Peanut Butter Chip Ice-Cream Sandwiches. Alexz made the cookies, which were delicious, even if the 4H method of cracking an egg was crazy funny…

Here are the ingredients for the cookies:

  • 1 Cup Vegetable Shortening
  • 2/3 Cup White Sugar
  • 2 Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup Brown Sugar
  • 1 Cup Whole Wheat Flour
  • 1¼ Cup Unbleached White Flour
  • 1 Teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 Cup Peanut Butter Chips
  • 1 Cup Hershey’s Special Dark Chocolate Chips

 

  • Start out by heating your oven to 370◦
  • In a large mixing bowl, mix together shortening and white sugar until fluffy
  • Add eggs and vanilla extract, mixing thoroughly
  • Mix in brown sugar
  • In a separate bowl, mix together the flour, salt and baking soda
  • Slowly add to the wet ingredients and mix forming a dough
  • Add chocolate and peanut butter chips, mix until they are more or less evenly distributed
  • On a cookie sheet lines with parchment paper, place 2 tablespoon balls of dough about 2-3″ apart
  • Bake for 9 minutes
  • Transfer from baking sheet to cooling rack and let cool

If you want to make ice-cream sandwiches, simply put about 2 tablespoons of ice-cream between 2 cooled cookies and enjoy!

 

 



Veggie Hash – a Breakfast Anytime Recipe by quornflour

#recipe #food #nomnom #foodie #vegan #vegetarian

When thinking about supper, sometimes I think about breakfast. There are plenty of days when supper really is breakfast – in the traditional meaning of the word being break of the fast. Sometimes however, I just want breakfast foods some other time in the morning.

So, last night I decided to make French toast and vegan hash. Today I enjoyed the leftovers with a topping of Spice-Yoghurt… You know you want some, so here is what you need to do: make it. This will serve 4-6 people as a side or 2-3 people as a standalone.

Here is what you need:

  • 2 red potatoes – shredded skin on
  • 2 cups Brussels sprouts halved or quartered depending on size
  • 2 cups of grape tomatoes halved
  • ¼ cup red onion finely chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon minced scallions
  • 1 teaspoon ground horseradish
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup water
  • black pepper to taste
  • spray oil

Shred your potatoes and mix 1 teaspoon of garlic and 1 teaspoon of scallions mix together in a bowl, cover and set aside.

In a 5 quart Dutch oven heat your olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic.

Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated.

Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.

Next you’ll want a griddle, get it nice and hot and spray on some oil. Take the hash and crisp up each side. Serve hot.

To make the yoghurt topping, simply add a tablespoon of Cholula hot sauce to a quarter cup of plain Greek yogurt and mix well.




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