Fully Loaded, Thick and Chewy Granola Bars

With Almonds, Sunflower Seeds, Dark Chocolate, Unsweetened Coconut, Dried Cherries, Dried Cranberries & Golden Raisins

I got up from the floor and brushed off the back of my legs. “We need to vacuum.”

“What do you mean ‘we?’” Roo replied.

“There’s cat hair everywhere,” I said, picking at a couple stray hairs on my pants, “When was the last time we vacuumed?”

“You mean when was the last time I vacuumed?

“I vacuum!”

“You’ve never vacuumed. Or take out the trash.”

“I do! And…I thought you liked to do those things.”

“Really?”

I laughed, unable to keep a straight face.  “We need to vacuum.”

The kitchen timer went off before Roo could reply.

“What are you baking?”

“You mean, what are we baking?” I said, removing the granola bars from the oven; the smell of toasted almonds, coconut and cherries filling the apartment.

I could hear Roo getting up from the couch.  “Granola bars?” he asked, as he shuffled in behind me.

“For school. And that little girl who takes away your cookies.”

“E,” Roo smiled, “And she asks.”

He tore off a corner piece, batting the hot crumble between his hands a few times before popping it into his mouth.  “You know what?”

“What?”

“We need to make more of these.”

Massaged Kale Salad with Mango, Avocado, Cranberries and Toasted Cashews

“I think you’re worried that I’m going to fall of the wagon while you’re in Japan.”

I looked up from my salad, mid-chew, mouth too full to reply.  Roo timed this intervention just right.

“You just seem stressed about leaving next week.”  Roo continued.

Swallowing the last bit of kale, “Well, I’m not worried.”

“You’re not.”

“No, you were never really on the wagon full-time anyway.”

“What are you talking about?  I’m eating this delicious kale salad; a sentence I never thought would ever leave my mouth.  I mean, I’m eating kale. And liking it.”

I put down my fork, “Burger King receipt.”

“What?”

“A Burger King receipt. You left it on the center console.”

“Oh that…that was just snack I got on the way to my mother’s house.”

“A Whopper is a snack?”

“Correction, it was a Whopper Jr.“

How to Make Almond Milk

Last week I tweeted about my new found love for Peanut Butter Cheerios with homemade almond milk.  I was a bit surprised when a few of my friends asked me for a recipe, because, well hello, these Cheerios are life changing.  And almond milk is you know, just this slightly nutty, creamy medium with a hint of vanilla for the Cheerios to swim in.

Ok, so it’s a bit more than a medium.

I also promised I would post this week, so here I am, sharing my version of “How To Make Almond Milk.”

Because that’s what I, will do for you.

And by you, I mean myself, because that’s what a narcissist gets, as no one wants to read material that’s all about me me me.

But isn’t that what blogging is all about?

The Stone Fence: Bourbon With An Apple Cider Reduction

I’m a bit nervous about making the trek down to Scituate this weekend as it’s the first Christmas I’ll be spending with Roo’s family.  And, like all events I go to, my skin in typical fashion has a boulder-like spot; right on my chin.

I love how my face is always happy make a great impression whenever I try to leave my apartment.

Hoping to make up for it with heavy eye makeup (black eyeliner and I are besties), I know that at least I’ll have The Stone Fence to “wall me off” from any awkward situation.

Why did we miss Christmas mass? Sip from The Stone Fence.

Have I applied to grad school yet? My drink needs more ice.

Who gave lavender hand soap as a stocking stuffer? I think this drink would look pretty with some zest in it. Where’s the microplane?

Did I just greet Roo by slapping his butt because we only communicate by sexual harassment? I need another refill.

All kidding aside, while this isn’t your standard “Stone Fence,” I love that the apple cider reduction pairs well with bright citrus notes from the lemon and the sweet, almost earthy maple syrup.  And bourbon being a naturally sweeter liquor (more so than an Irish whiskey, in my opinion) it just sings (sings!) in this cocktail.

I honestly hope that I don’t offend anyone on Christmas, but if anything, I’ll at least have a tasty drink to sip from if it gets awkward.

Wish me luck!

Adapted from Sassy Radish

Makes Two Drinks (this recipe can be easily doubled, tripled, etc.)

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Ingredients

1 cup apple cider

Quarter cup to one third cup of bourbon, depending on how strong you want it (I used Crown Royal)

Two and a half tablespoons of freshly squeezed lemon juice

4 teaspoons of maple syrup

Half cup of seltzer

6 ice cubes

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Equipment

A small pot

A small bowl (that can hold near boiling liquid)/pyrex measuring cup (something to hold your reduced apple cider in as it cools in an ice bath)

An ice bath (a medium sized mixing bowl with cold water and a few ice cubes)

A small sized mixing bowl (can hold at least two cups)

A whisk

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Pour your apple cider into a small pot and place over a burner on medium high heat.  Bring the cider to a boil, then reduce the heat to low and allow it to simmer/low boil until it’s reduced in half (to a half cup).

When it’s reduced, pour into a pyrex measuring cup/small bowl and place that into your ice bath.  Allow it to cool until at room temperature (or colder).

Once the apple cider reduction is cool, add the cider, bourbon, lemon juice and maple syrup all into a small sized mixing bowl.  Whisk all the ingredients together, then divide it between two 8 ounce glasses.  Add three ice cubes to each glass.  Give each glass a splash of seltzer and serve immediately.

Apple Topped Pancakes

With there being 31 days in October, today marks the halfway point for LLN in VeganMoFo!

I’m happy to say that I haven’t been very tempted this month to stray from the plant based diet that Roo and I decided to do.  However, it never felt like we were really alone in this, as The VeganMoFo community is incredibly informative and supportive.  There are so many people who are eating plant based meals for the same reasons Roo and I are.  Also, I came to learn that the authors of some of the most popular vegan blogs, are actually more accessible than others (omnivore) that I have read. @Mama_Pea and @IsaChandra of Peas and Thank You and Post Punk Kitchen, have always replied back to my questions on Twitter, and get this, were nice about it.  While I’ve received replies back from authors of other types of blogs, the majority, have been from the vegans, who responded, every time.

I can honestly say that I can only hope my blog can become even half as popular as theirs.  But it should be noted that their work ethic of always getting back to the people who visit their blogs, is something to be admired, blog stats aside.

On that note, this morning I saw that @IsaChandra tweeted her Apple Pie Pancake recipe.  I had just rolled out of bed, fed the cats (because they wouldn’t let me get onto my laptop without a proper “exchange”)

and in a pre-coffee haze, started to scroll through my emails and twitter account.

“Apple pie for breakfast?” I asked Roo.

“When have I not wanted pie for breakfast?” he replied.

It was true, how could I not make it.

Unfortunately when I went through my cupboards I realized that I didn’t have everything.  Not to be one to endanger the shoppers of Market Basket with my pre-coffee state, I hoped that I could get away with adapting the recipe a bit.  While I was nervous, as pancakes, in my opinion, are a hybrid of baking and cooking, with baking being oh-so-finicky in adjustments, and cooking, the forgiving, almost begging to be done on the fly, I figured if that they didn’t work out, Roo could defrost the sweet potato spice cake I had squirreled away in the freezer.

People, let this be the reason to do your breakfast making pre-coffee.  It worked.  And it was awesome.

The apple topping wasn’t oh-so-sweet that you felt like you needed an insulin shot after (which I has been a common complaint from my friends who still worship the Ihop every weekend…why???).  There were even hints of citrus, as the apples were able to cook down into the apple juice, simmering, stewing, creating an incredibly lush, soft, warm, reduction-like topping.

The pancakes were slightly nutty from the ground flax seed, and full of spice, as I piled on the cinnamon, nutmeg and spice into the flour-mix.  I also loved that in Isa’s original recipe, she mixes the apple cider vinegar into the almond milk, which creates a pseudo-buttermilk, if you will.  This added to the lightness of the pancake, which I just loved.

If you’re looking for a great breakfast to properly introduce you to fall, this is it.  Grab your apples and start peeling!

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Adapted from Post Punk Kitchen

Makes 6 pancakes

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Ingredients

For the Apple Topping

2 apples, peeled and diced into easily edible pieces

Half teaspoon ground cinnamon

Half cup of apple juice

Half tablespoon of cornstarch

For the pancakes

Half cup unsweetened almond milk (or other unsweetened non dairy milk)

1 teaspoon of apple cider vinegar

1 tablespoon of ground flax seeds

Three quarters of a cup of white whole wheat flour (or all purpose flour if that’s what you have)

1 teaspoon of baking powder

1 teaspoon of ground cinnamon

Half teaspoon of ground ginger

One eighth of a teaspoon of ground nutmeg

Quarter teaspoon of fine sea salt (I use Diamond)

1 tablespoon of mild tasting olive oil

One third of a cup of apple juice

1 teaspoon of vanilla extract

1 tablespoon of maple syrup

Grease for your pancake pan (I like 1 tablespoon of olive with 1 teaspoon of butter, like Earth Balance, melted and then swished around to coat the pan)

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Equipment

One medium mixing bowl

A 1 to 2 cup measuring cup (Like a pyrex with a spout that can sit on the counter and hang out)

A whisk

A spatula

A Quarter cup measuring cup, cleaned and saved for batter pouring

A sharp knife

A medium pot (about 3 quarts)

A large saute pan

A cookie sheet, warmed in a 250F oven to keep your pancakes warm

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Place a cookie sheet onto an oven rack, in the middle position of the oven.  Preheat the oven to 250F, to keep your pancakes warm.

Now start with your topping, as while it cooks, you can prep the pancakes.

In a medium pot, add the apples, cinnamon, apple juice,and cornstarch.  Mix till combined with a spatula.  Place on a burned over medium heat.  Bring the ingredients to a boil, then lower the heat down to a simmer and cook for about 20 more minutes.  Basically by the time you’re done with the pancakes, the apples should also be fork tender.  Remove from heat and serve generously over pancakes.

While your apples cook down, pour the almond milk, apple cider vinegar and ground flax seeds into your measuring cup.  Stir ingredients together till combined.  Set aside.

In a medium mixing bowl, add the flour, baking powder, ground cinnamon and nutmeg, and salt.  Whisk the ingredients together till combined.  Scoop out a little well in the center of the dry ingredients, and add the milk mixture, olive oil, apple juice, vanilla extract and maple syrup.  Stir till just combined (a couple lumps are ok).  It’s going to look like a mess at first, but it’ll come together.  Set aside.

Add your preferred grease to your pancake pan (some people are devout to oil, some think if you don’t use butter (like Earth Balance), you’re insane, and some, like me, use both, because they love both).  Place the pan on a burner over medium.  When the grease starts to shimmer, use your quarter cup measuring cup to scoop out the batter, and pour it into the pan.  My pan can fit 3 pancakes at a time, so this is what I work with.

When the pancake starts to bubble (and you can peek to see how brown the side faced down in the grease is with a spatula, I won’t tell anyone) and the sides start to set, flip your pancake.  This takes about 2 to 3 minutes.  Cook the second side for about 2 to 3 minutes more, depending on how crazy-hot (yes, I said it) your burner is.  I always peek at the side face down on the pan, so I can control how brown the pancakes get.  There is no shame in this.  Seriously.  When the pancakes are done, set aside on your cookie sheet in the oven, to keep warm.

Repeat the above process until you run out of batter.

When ready to eat, serve with the apple topping.

Carrot (Cake) Cookies

I recently read a blog post by The Pioneer Woman, about how she hates, correction, “abhors,” bananas.  There is only one recipe on her website for the fruit that she “loathes,” and that’s for her mother’s banana bread.  It honestly struck a cord with me, because as soon as I started reading, I immediately thought about the one thing that I cannot stand: carrot cake.

I’ve been called “un-American,” for my dislike for the mal-spiced (yes, I’m making it a word), what people call a “cake.”  I’ve been asked how could I not like something that’s smothered with cream cheese frosting, because, “everyone loves cream cheese frosting.”  And my father has even questioned whether or not I was his daughter, the man who really should just legally change his name to, Mr. I Love Carrot Cake.

But in reality, I love carrots. I love them raw.  I love them roasted.  Roasted with a bit of chile oil, side by side with thinly sliced parsnips, even better.  They’re even lovely pickled.  I. Love. Carrots.

But in a cake….there’s just something about either the spices, the texture, the cream cheese frosting that I’m convinced that has a bucket of powdered sugar in it; I just hate it.  And what’s worse, is that I’ve had to choke it down three times in the past year.  Who knew that it was a favorite cake of Roo’s family members (not me).

Yes, I love Roo that much that I’ll accept a slice of carrot cake with a smile, and eat it.  I even ate it when I was 99% sure it came from a box.  And the frosting came out of a can.

I’m still scarred.

But like they say, love makes you stupid, ie makes you eat carrot cake.

So when I read that Ree (The Pioneer Woman) decided to “step out of her comfort zone,” and literally go-bananas, I figured why not.  How could I be experimenting with vegan and vegetarian cooking, but not try to adapt carrot cake into something that I might like.

Now I may not be as open minded, and actually make a carrot cake, but I figured why not try a cookie.  If I hated carrots in a cake, it may not be so bad in something that’s only as large as a tablespoon.

I’ve also been experimenting with ground flax seed in various baked goods, and since it’s an ingredient that is not only nutrient rich, but also complements the flavor of whole wheat flour, I added it to my cakey-cookie mix. I really liked the nutty flavor and was pleasantly surprised as to how well it paired with such a bold flavor like ginger, that I also was weary about adding.

I love that these cookies are cakey, full of wonderful textures like the grated carrot and chopped dried cherries, and not timid to let you know that it’s full of heat from the freshly ground ginger.  I’m happy to say that I think I’ve found a carrot (cake) cookie that even a hater like me, can love.

Adapted from Joy the Baker

Makes about 20 cookies

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Ingredients

1 cup all purpose flour

Quarter cup whole wheat flour

Quarter cup ground flax seed

*You can use just one and a half cups of all purpose flour if that’s all you have*

1 cup old-fashioned oats

1 teaspoon ground cinnamon

1 teaspoon baking powder

Quarter teaspoon fine sea salt (I use Diamond)

Half cup olive oil (or a neutral flavored oil if that’s what you have)

Three quarters cup maple syrup

1 heaping cup grated carrots (I put one large carrot in my food processor, and used the ‘shred’ blade)

Half cup dried cherries, chopped (I cut each dried cherry in half, but a rough chop will also do)

two teaspoons fresh grated ginger

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Equipment

Two medium sized bowls (can hold about five cups of ingredients each)

A spatula

A whisk

Hand grater

Parchment paper

A cookie sheet

A clean tablespoon for scooping cookie dough

And if you have it, a food processor (shreds the carrot in less than five seconds)

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Place your oven rack in the middle of the oven.  Preheat the oven to 350F.

In a medium mixing bowl, add the flours, ground flax seed, oats, cinnamon, baking powder and salt.  Whisk till combined.  Set aside.

In the second mixing bowl, add the olive oil, maple syrup and ginger.  Whisk till combined.  Add the carrots and dried cherries.  Because it’s easier at this point to use a spatula, use a spatula and stir till combined (I hate it when things like pieces of carrots get stuck in the whisk).

Add the dry ingredients to the wet in increments.  I added the first half, folded everything together with a spatula till combined, then added the second half of the dry ingredients and folded till combined.

Let the mix stand for about 5 minutes (I got distracted and let it stand 10) before putting it onto the cookie sheets.

In the meantime, line your cookie sheet with a piece of parchment paper.

Check Facebook because someone posted on your wall.  Pet your cat.  Check your Amazon order status.  Ask Roo about plans for next weekend.  Wash your hands because you realized you pet the cat and you’re about to handle food….

And by now it’s probably been 5 – 10 minutes.

Using a tablespoon, scoop out the cookie batter and place onto the parchment paper lined cookie sheets.  The cookies don’t really spread out in the oven, but it’s still good to not have them touching.  I separated the cookies by one cookie’s width.

Bake the cookies for 10 minutes.  I like these cookies to come out of the oven a bit underdone.  They won’t be mooshy, but at 10 minutes, it really captures what I wanted in a “cakey” cookie.

Remove the cookies from the oven and cool them, on the sheet, for 5 minutes.  After 5 minutes, move the cookies to a wire rack and let them cool completely.