A Heaping TBSP of Life


~ presenting a slightly currated collection of all things edible ~

Tag: Recipes

Doenjang Jjigae

Doenjang Jjigae

For lots of people ‘comfort food’ is meatloaf and mashed potatoes and mac ‘n’ cheese. Although I am a fan of mac ‘n’ cheese (who isn’t!?) I would politely challenge the assumption that in order to qualify as comfort food, it has to be thick, […]

Turkish Chili

Turkish Chili

First off, calling this Turkish is probably a bit of a stretch to be honest. But we’re not going to get into that! As I’m sure I’ve mentioned before, one of the hardest parts for me in a vegetarian/vegan diet is getting enough protein and iron. […]

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Is it too late for one more festive cookie recipe??

I’m going to say no! I didn’t bake half as many treats as I normally do this year – life has just been crazy – but I did find time to make a few tried and true favorites that both the kiddo and I like to snack on. Molasses cookies are always on the menu, and some type of sugar cookie, and a recent addition to our list of ‘must-haves’ has been these massive, chewy on the inside and crunchy around the edges chocolate crinkle cookies!

When you first get this dough mixed together it’s going to seem really really wet. I promise it gets better. The soft dough contributes to the luxe, fudge-y texture that the finished cookie has (The are legit like little brownies in the center!) After the dough has sat for about 15 minutes, the flour will have a chance to hydrate from the liquids in the dough and it will become a bit stiffer. It still isn’t a hard dough though. I find it’s helpful to form the dough balls with a scoop, and then drop them directly into the granulated sugar. I shape them into balls while rolling them in the sugar, which helps keep my hands cleaner, and prevents them from sticking too much.

I got the idea for these guys from one of my issues from Cooks Country. I’d never thought to first roll the dough balls in granulated sugar before rolling them in powdered, and I’m so glad I read this tip! The difference is night and day! Where before I was struggling with the confectioner’s sugar melting into the cookie and was winding up with a very indistinct crinkle pattern, with this minor change I now get gorgeous crinkles on every cookie that really pop.

I used Earth Balance soy free buttery sticks in these to keep them safe for my little guy to eat and also adjusted the flour by a bit as I’ve found I need a little more flour when I’m using dairy free butter to keep the cookies from turning oily. If you are using normal butter, keep the amount of butter the same, and decrease the flour by 1/4 cup. My favorite brands of soy and dairy free chocolate are enjoy life and guittard. Both are delicious (and a little pricey!) and work great in this recipe. If you can’t find a vegan and soy free bar chocolate, chocolate chips will work, but the final texture of the cookie will be slightly less fudgy.

I know it’s the middle of January, but now that the holidays are officially behind us, I can’t help but start looking forward to spring already. Is that too soon? I am so ready to get my seeds started and get planning my garden this year (does that make me old!?)

Chocolate Crinkle Cookies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: American
Ingredients
  • 1 1/4 Cups All-Purpose Flour
  • 1/2 Cup Dutch Processed Cocoa Powder
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 4 Tbsp Dairy & Soy Free Butter
  • 4 oz Unsweetened Chocolate, chopped
  • 1 1/2 Cups Brown Sugar, Packed
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Confectioner’s Sugar
Instructions
  1. Heat the oven to 325 degrees and line two baking sheets with parchment.

  2. In a medium bowl whisk together flour through salt.

  3. In another small bowl cube the butter and add the broken chocolate.  Microwave, stirring every ten seconds until smooth, 3 – 4 bursts.  Let cool for 5mn.

  4. Meanwhile, whisk the brown sugar, vanilla and eggs together in a large bowl until well combined and slightly aerated.  Slowly drizzle the chocolate mixture in, whisking constantly until well combined.

  5. Add the flour to the liquid in two additions, folding it in until well combined.  Cover the bowl with plastic and set aside for 15mn to allow the flour to hydrate.

  6. Using a scoop, or two spoons, take about 2 Tbsp of dough and form it into a ball, dough will be soft.  Roll it in the granulated sugar, then the powdered sugar, and place on prepared sheets about 2″ apart.  Repeat with remaining dough, covering dough between batches to prevent drying out.

  7. Bake cookies until just set, they will be puffed and cracked and still look slightly uncooked in the middle, 10 – 12 minutes.  Let cool 5mn on sheet, and then transfer to a rack to finish cooling.  Cool completely before storing.  Can be frozen for up to three months.

Funfetti Cupcakes

Funfetti Cupcakes

The other day I was mindlessly pushing my cart down the baking isle at Cub Foods eyeballing the instant puddings and cake mixes that look soooo good  that I also know I’ll never buy (this is a regular occurrence for me).  I used to indulge […]

Pickled Red Onions

Pickled Red Onions

Although burger season is officially over (sad face) I’ve still been making us delicious veggie burgers inside on my cast iron pan.  The best part of cooking burgers inside is that it saves so much time, I can focus more on whipping up unique and […]

Spiced Nuts

Spiced Nuts

One of my favorite ways to class up a centerpiece is by turning it into a big bowl of something festive and edible.During the holidays, sweets are every where: the office, the convenience stores, well-meaning friends and family. It can be hard to say no to all of the delectable treats that are hiding around every corner. One thing that you can take control of though are the desserts and treats that come into the house.  I love to cook (surprise, surprise) and abstaining from making treats this time of year would probably about do me in. That being said, I do try my best to keep my treats as health conscious as possible! One easy swap to do is replacing that big bowl of peppermints/Hershey’s kisses/candy corn etc with a bowl of spiced nuts. The nuts are a healthy source of protein and fat, and the light sugar/spice glaze makes them festive, and enhances their natural delicious flavors!I like to used mixed nuts for this recipe as it provides an interesting combination of flavors and textures, but you could definitely just use one variety, or make your own custom blend of all your favorites!Feel free to cut back on the sugar to an 1/8 cup, if that’s more your to your liking, just don’t eliminate it completely, or the nuts won’t set up right !

 

Spiced Nuts
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Course: Side Dish
Cuisine: American
Servings: 5 Servings
Ingredients
  • 1.5 # mixed nuts unsalted
  • 1 egg white
  • 1/4 cup brown sugar
  • 1.5 sp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp gr. cloves
  • 1/2 tsp salt
  • 2 tbsp butter
Instructions
  1. Preheat the oven to 285 F.
  2. Cut the butter into small pieces and drop on a rimmed sheet pan. Place the pan in the oven for 3-4 minutes to melt the butter.
  3. Meanwhile whisk all ingredients except the nuts in a medium glass bowl until well combined and slightly frothy. Pour in the nuts and use a spatula to stir until the nuts are evenly coated with the spice mixture.
  4. Using the same spatula spread the butter around on the sheet tray until it is relatively evenly coated. Pour the nut mixture onto the buttered tray and use the spatula to smooth the nuts to a single layer.
  5. Bake at 300 for 10 minutes. Take the tray out of the oven and stir the nuts. Rotate and put it back in for another 10mn.
  6. Repeat this process 3 more times, or until the nuts have roasted about 40 minutes. They should feel dry when stirred around with the spatula at this point, and not wet like they were when you put them in the oven. Take the sheet pan out of the oven and allow to cool completely in a single layer before transferring to a large bowl!

Dairy Free Chocolate Puddings

Dairy Free Chocolate Puddings

I haven’t made chocolate pudding in ages.  Not because I don’t like it (I freaking love the stuff) and not because I don’t have time (it literally takes 10mn) but honestly because I know that it requires milk and occasionally butter, and I don’t stock […]

Vegan Chocolate Chip Cookies

When I first set out to make a chocolate chip cookie that my son could eat, I wasn’t actually looking to make it vegan, just dairy and soy free.  I cut out the butter and replaced it with a blend of Earth Balance Soy Free […]

Drunken Noodles

Drunken Noodles

I first ordered drunken noodles on a whim because I liked the name.  Once I got my plate full of sauce-y savory noodles and tasted my first bite, I was hooked.  The dish is essentially what it sounds like:  a massive plate of spiraling noodles nearly drowning in a tangy sweet/savory/spicy sauce.  I’m pretty sure you can’t ACTUALLY get drunk off the sauce like the name suggests the noodles have, but I’d be down to try.

The sauce for these guys can be made a day or two in advance and stored in the fridge.  Just give it a good shake before pouring in with the noodles.  I use rice noodles in here, and they work absolutely amazing (while keeping the dish gluten free).  The one thing to note though is that if they sit in the fridge overnight, although they’ll still TASTE amazing the next day, the will also be melded into a solid chunk of rice noodle that you may need to cut with a knife to eat!!!  If you think there’s going to be extras make sure they’re covered in plenty of sauce to keep them from all sticking together in a big noodle-y clump.

I used Bragg’s Coconut Aminos when I made this and then pulled some out before I mixed the tofu in.  This way my soy-free son could still eat with me.  If you’re not concerned about soy feel free to sub the amino’s for the much more accessible (and cheaper!) soy sauce!

 

Drunken Noodles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Asian
Servings: 4 Servings
Ingredients
Sauce
  • 1 Tbsp Dried Shitake Mushrooms, ground fine
  • 2 tsp Dried Kombu, ground fine
  • 1/2 Cup Vegetable Stock
  • 1 Tbsp Sriracha
  • 1 Tbsp Chili-Garlic Paste
  • 2 Cloves Garlic, peeled and minced
  • 1/2" cube Ginger, peeled and minced
  • 1 Tbsp Soy Sauce
  • 2 tsp Brown Sugar
Noodles
  • 1/2 lb Extra Wide Pad Thai Rice Noodles, cooked and drained
  • 1 Red Bell Pepper, julienned
  • 3 Spring Onions, cut on a bias, white and green seperated
  • 1/4 Cup Thai Basil, minced
  • 1 Block Extra Firm Tofu, cut into 1/2" squares
  • Lime Wedges
Instructions
Assemble the Sauce
  1. Put all of the sauce ingredients into a jar or container with a tight fighting lid.  Shake vigorously to combine and then refrigerate for at least two hours or up to 48 for best flavor.

Stir Fry
  1. Heat 1/4 cup of vegetable oil over medium high heat in a large high sided skillet or wok.  Add the tofu cubes and cook, stirring occasionally until all sides are browned.

  2. Add the red peppers and white parts of the onions to the oil and cook for 2 - 3 minutes or until just softened.  Add the noodles and sauce and cook, stirring occasionally until sauce is mostly absorbed.  Cook longer if you want less sauce, and shorter if you want 'more drunken' noodles.

  3. Turn off the heat and stir in the Thai basil.  Garnish wish reserved spring onion greens and lime juice.

Green Ribbon Salad

Green Ribbon Salad

When the days are long and hot, and the veggies are all starting to ripen, there’s no better way to use up nature’s bounty than in massive salads.  They consist of relatively little prep time, zero oven time, and, with a little planning, can look […]


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