Rosemary Frosting!

It was my sister's birthday recently! and to celebrate, i made her claimed favorites of mine, and also completed one of my baking goals from back when i was in Ireland.
Perfecting my Strawberry Cupcakes with Rosemary Frosting!
I used a recipe from here for the cupcakes, because the ones i whipped up were more like gluten-free muffins. so i'll work a little more and create my own strawberry recipes, but this frosting is good!(the cupcakes were too!)


Rosemary Frosting

Ingredients (enough to frost 15 cupcakes)

• 3 cups Vegan Cane Sugar
• 1/4 + 1/8 cup Earth Balance Vegan Margarine
• 2 T Almond Milk
• 1 1/2 t Vanilla
• 2 Sprigs of Rosemary

Instructions

• Roughly chop rosemary and mix into cane sugar. Allow to sit overnight in refrigerator, covered.
• Blend half the sugar and incorporated rosemary in a blender until it is very fine and has the texture of powdered sugar, then sift into another bowl. Repeat with other half, it should make just over 3 3/4 cups of powdered sugar after sifting.
• Beat vegan maragerine until fluffy, then add about half the powdered sugar mixture and beat until well incorporated.
• Add 1 T of Almond milk, and vanilla, and beat until smooth. then add remainder of powdered sugar, and the reserved T of almond milk if needed to reach the desired consistency.
• Pipe over the strawberry cupcakes listed above, or any other cupcakes!

gluten-free muffins using buckwheat flour

perfection

so i'm sorry to say i haven't been as good at keeping raw as i hoped, but i did make these raw "healing roles" for my mom the other day! i just threw stuff together and made raw sushi, but it was so good!

my reading hasn't been too great, i've been very occupied with working and eating...:/ But i'm slowly making progress! i am going to work harder to eat more raw food the next few weeks - it's really what my body needs. 
wish me luck!

Hodge Podge Cookies

Hello! So i have two more days technically on my raw food cleanse, though i have already deviated and had some cooked food...when have i not cheated on a diet? (oh yeah, going vegan...haha) but anyway, i am definitely going to change my diet after this, probably 80-85% raw foods, and i have gotten so much more creative! 


I have two more recipes for you guys! One is a raw recipe that uses my newest addiction...raw coconut meat.


Oh yes. Although it is always a bit of a chore to crack into a coconut - literally, i usually just put mine in a plastic bag and smash it against the ground - it is well worth it!

my station

the fresher the better! it's juicier and creamier

Sun-dried Tomato "Tapenade"

i have despised the flavor of calamata olives for as long as i can remember. this is a raw recipe that has a similar texture to normal tapenade. It is awesome on anything really, salads, grains, tempeh, just yum. 

Ingredients (about 1 3/4 cups)

• 12 Sun-dried Tomatoes in oil
• 1/2 c Mixed Brazil and Cashew nuts
• 1/2 c Coconut Meat
• 1/4 c Raw Sunflower Seeds
• 2 large sprigs of Rosemary

Instructions

• Mix nuts, seeds, and coconut meat in a food processor, and blend until well chopped
• Add rosemary and sun-dried tomatoes and blend until everything is finely chopped, nearly ground
• Enjoy!

I also had a hankering for raw cookies, so i made these cookies as a meal basically! i ate them all!

at least they were raw huh?

i've found i am not really a fan of raw cookie dough. not unbaked cookie dough, but the raw versions. i enjoyed these little cookies though, but they were nothing compared to these other cookies i have made a DOZENS of times. 

and i have adapted it so much, and also made it gluten free, so that i can now post this recipe as my own! enjoy :) 

(note, the cookies were for someone, and i had to ship them out and forgot to get pictures...i will soon though!)

Hodge Podge Cookies

these are probably my favorite cookies to make, and eat. i'm in love with them, and they just feel like a yummy hodge podge of stuff

Ingredients (24 cookies)

Dry Ingredients

• 1 c Brown Rice Flour
• 1 c Vegan Chocolate Chips
• 1 c Macadamia Nuts, chopped and toasted
• 3/4 c Rolled Oats
• 1/2 c Garbanzo Bean Flour
• 1/2 c Almond Flour
• 1/2 c Shredded Coconut, toasted
• 1 t Guar Gum (or Xanthan gum)
• 3/4 c Baking Soda
• 1/2 t Salt
• 1/8 t Cinnamon

Wet Ingredients

• 2/3 c Maple Syrup
• 2/3 c Safflower Oil
• 3 T Water
• 1 t Peppermint Extract
• 1 pinch Nutmeg

Instructions

• Preheat oven to 350 degrees F. Chop up macadamia nuts and lay out on a baking sheet, and allow to toast in oven for about 10 minutes, shaking nuts around halfway through.
• Once mac nuts are toasted, place them somewhere to cool completely, and toast the shredded coconut next, only about 5 minutes.
• While the nuts and coconut are toasting, mix all the remaining dry ingredients in a large bowl.
• Once coconut and nuts are COMPLETELY cooled, add them to the dry ingredients and mix well.
• Make a well in the dry ingredients, then add in the wet ingredients and mix well.
• Allow dough to refrigerate for 15 minutes, then scoop dough onto lightly greased baking sheet and flatten.
• Bake until golden brown approximately 10 minutes. Allow to cool.

i think i am going to make another batch...and cheat on my raw diet a little on my day off of work :) we'll see. 

enjoy the recipes! have a good one

Slightly, Completely, Side-tracked

About a month...haha whoops. I've been reading like a mad man and have opted for that over posting. 
So let me sum up this past month for you in some handy dandy bullet points...

• I created two new cookie recipes
• I made one of those new recipes, Vanilla Almond Macaroons (not my recipe, but i think ill tweak them to make these babies even BETTER then perhaps post them), and Butterfinger mini Cupcakes for a political party my parents threw. I felt pretty honored to have these vegan treats for everyone to try
• I have been working a pretty good amount. Usually 5-6 days a week, and commonly a double shift one of those days. I just feel bad not covering shifts when I'm asked. 
• Created my own bank account (another one, but this account my parents cannot access)
• Made this once, and i know i'll make it again:

Eggplant Parmesan from Oh She Glows 

• Have officially collected $1000 in cash in my room
• I am in the Championship for Fantasy Basketball
• I went to New York to look at the Natural Gourmet Institute
• I finished Anna Karenina, and Sometimes A Great Notion.The second one took me quite awhile to get through, but in the end I found it pretty mind-changing.
• I've been frequenting the Tea House
• I essentially gave up running because of a consistent knee injury, then it just got too hot outside, and I was far too frustrated with my inability to lose weight
• I am currently in the middle of my second week going completely raw. Today actually is the water fast day. I am doing the 21 day raw cleanse from here
• I have decided to change my diet to about 80-85% raw after this. I am reading so much about raw foods and getting more interested in the raw food blogs and i think it may be the best chance left to get my body on track
• I discovered I have Bipolar Type 2, and have learned about more and more people who have it around me, AFFIRMING my belief it is truly not that big of a deal
• I have begun thinking about going back to school - Reed College actually - in the fall. But that is still greatly in debate, and discussion
• I went to my first baby shower and brought them the Vanilla Almond Macaroons. I also brought some to work and my manager ate every last one! Then swore he was going vegan from that day on :) (he has already been a vegetarian going sparingly on the eggs and dairy, so it wasn't too drastic)

I also made butterfinger brownies for my friend's birthday! 

Chunky Chocolate Brownies

Ingredients (one 9 x 13 pan)

Dry

• 1 1/4 cup Vegan Chocolate Chips
• 1 cup Sucanat
• 1 cup Coconut Flour
• 2/3 cup Coco Powder
• 1/2 cup Vegan Cane Sugar
• 1/2 cup Brown Rice Flour
• 1/2 cup Buckwheat Flour
• 1 1/2 t Arrowroot Flour
• 1/2 t Baking Soda
• 1/4 t Salt
• 1/4 t Stevia

Wet

• 1/2 + 1/3 cup Coffee, hot
• 1/4 + 1/8 cup Applesauce
• 2 t Ground Flaxseed
• 2 t Vanilla

Instructions

• Preheat oven to 350 degrees F
• Line a 9 x 13 inch pan with parchment paper
• Mix all the dry ingredients in a bowl, then mix the wet ingredients in a separate bowl
• Add the wet ingredients to the dry and mix until just incorporated
• Add to the pan and cook for 40-45 minutes, less if you want gooey-er brownies
• Once a toothpick inserted into the center comes out clean, take brownies out and let sit in a pan until cool.

VARIATION:
add one recipe of butterfingers from here, and then bake about 3/4 of the brownie batter for 35 minutes, take out of oven and chill slightly, then layer on butterfinger mixture and wait for it to harden, about 10 minutes or chill for less time. Then top with the rest of the batter and bake 10 more minutes. It will not have the exact butterfinger consistency, but tastes delicious. If your after the consistency just make the brownies normal, let cool, then top with butterfinger batter and cut the brownie into squares before butterfinger batter cools on top. 


I think that is about it! Haha i will be sure to post after this raw cleanse and I can bake and formulate recipes! I know most of my posts are for baked goods, but I am going to try (especially with raw foods) to post more entrees! 

Below are the two yummy cookie recipes i created! Enjoy! And i hope to post soon, after the raw cleanse. 

Rosewater Butter Cookies

I used to make these butter cookies with either vanilla or almond extract, and they were always a huge hit. I decided to make them again, after two years, and try flavoring these delicate, buttery cookies with rosewater, lets say in the spirit of spring. Here is a veganized version, all health considerations aside (except for the substitution of coconut oil for some margarine).

Ingredients (serves 30)

• 2 cups All-Purpose Flour
• 3/4 cup + 1 T Vegan Cane Sugar, lightly processed in food processor to make finer
• 1/2 cup + 2 T Earth Balance Margarine
• 1/4 cup Coconut Oil, solidified
• 1 T Rosewater
• 1 t Vanilla Extract
• 1/4 t Salt

Instructions

• Preheat oven to 350 degrees F
• Cream together margarine, coconut oil, sugar, rosewater, and vanilla until creamy and well mixed
• Gradually add in the flour (extra points if you take the time to sift), and salt, and mix until a smooth, thick and paste-like consistency forms
• Roll the dough into a log about 1 1/4 inch thick (though I have never in my life actually measured the dough) and wrap with tin foil. Allow to refrigerate for about 2 hours until the dough is firm
• Once dough is ready, cut into 1/4 inch slices (again, i just look at what seems a correct size), and place on an ungreased cookie sheet leaving some space between cookies
• Bake in oven for 12-14 minutes until edges are slightly golden brown
• Once removed from the oven leave them on the pan for a few minutes, then transfer to a wire rack to cool completely.

Banana Chocolate Chip Oatmeal Cookies

if you like "healthy" cookies, you will love these. i made a batch using extra chocolate chips and banana chunks, and it blew my mind. 

Ingredients (24 cookies)

• 1 medium Banana, well squashed and smooshed
• 2 cups of Gluten-free Oats
• 1/2 cup Garbanzo Bean Flour
• 1/2 cup Vegan Chocolate Chips
• 1/3 cup Raw Sugar
• 1/3 cup Safflour, or Coconut Oil
• 1/4 cup Brown Rice Flour
• 1/4 cup Almond Milk (or other non-dairy milk)
• 1/6 cup Sucanat
• 1 t Vanilla
• 1/2 t Cinnamon
• 1/2 t Garam Masala Spice
• 1/2 t Stevia
• 1/2 t Salt

Instructions

• Preheat oven to 350 degrees F
• In a medium bowl using a fork mash up the banana very well until there are very few clumps left, then add in vanilla, oil, and almond milk
• In another bowl, combine the remaining ingredients, except for the chocolate chips
• Once the wet ingredients are thoroughly combined, add in the dry ingredients, except for the chocolate chips
• Once the wet and dry ingredients are fully incorporated, fold in the chocolate chips
• Scoop about a tablespoon onto an ungreased cookie sheet, and bake for about 10 minutes
• Once cookies look crispy on the edges take them out, and allow them to cool on the cookie sheet, then transfer to a cooking rack.
• If you want to keep these cookies soft, store them in an airtight container right away. If you want a firmer, more chewy cookie leave out on cooling rack overnight

enjoy :)

I Know, It's Been Awhile

Okay, so maybe a post every week didn't work just as I planned. I've been pretty busy though, doing some baking and experimenting, and I have two cookie recipes I want to share! Hopefully I’ll have them up on my RECIpage soon. 

Just in general I started running again after taking a week long break when my friends came home for the week, not to mention last week I did not run very much, simply because I was settling into my job and with bussing I was running around a lot! On busy nights it's a fun job to do, because you keep pretty busy. However on days like today where the sky is a dark grey and there is a constant shower of rain, the restaurant isn't very busy and I have to find misc. tasks to do. 

I am very happy to say I am getting back into green smoothies! I always assume that no one cares too much for recipes for smoothies, primarily because I have never followed one myself. But I am starting to experiment more and have found other green fanatics so maybe I’ll be inspired to think up some "kid-friendly" smoothies :)

Below is my after-run breakfast the other day, a green smoothie and Dave's Killer Bread with Almond Butter, strawberry jam, and raspberries pressed in our Panini maker for warm gooeyness. I have somewhat abandoned gluten-free-dom in eating, mostly because I wasn't seeing any difference. When I bake myself however, I still have been avid in creating really only gluten-free recipes. 

mmmmmm

i topped mine with agave and fresh strawberries for dessert! while still warm out of the oven...yumm

in mine i used buckwheat flour originally, but i wouldn't suggest it unless you really enjoy buckwheat. the taste is a bit overpowering and takes away from the cinnamon. 

in mine i used buckwheat flour originally, but i wouldn't suggest it unless you really enjoy buckwheat. the taste is a bit overpowering and takes away from the cinnamon. 

 i also made apple cinnamon muffins! below is the recipe for them. i've always been a huge muffin fan myself, and these muffins cut through the side, and slathered with Cinnamon Raisin Peanut Butter and eaten like a little sandwich is easily my favorite preparation. 

Apple Cinnamon Muffins

Ingredients (18 muffins)

For Muffins

• 2 cups Flour (see note)

• 2 cups chopped, peeled Apple

• 1 1/4 cups Almond milk (or other non dairy milk)

• 1/2 cup Raw Vegan Cane Sugar

• 2 T Water

• 1 T Agave

• 1 T Cinnamon + 1 t Cinnamon

• 2 t Lemon Juice + 2 t Lemon Juice

• 2 t Vanilla Extract

• 2 t Baking Powder

• 1 1/2 t ground Flaxseed

• 1 t Baking Soda

• 1/4 t Salt

NOTE: i used 3/4 cup Brown Rice Flour, 3/4 cup Garbanzo Bean Flour, 1/4 cup Potato Flour, 1/4 cup Quinoa Flour, 3/4 t xantham (or guar) gum
For Topping

• 1/4 cup Raw Vegan Cane Sugar

• 3 T chopped Almonds

• 2 t Cinnamon

Instructions

• Preheat oven to 400 degrees F. Line a muffin pan with silicone liners, or oil the pan

• Peel the apples and chop them up into small, 1/4 inch pieces. Mix them with the agave, 1 t cinnamon, and 2 t of lemon juice, then set aside.

• In a medium mixing bowl, whisk the flaxseed with the water, then add vanilla extract, remaining lemon juice, and almond milk to mixture and whisk well.

• In a large bowl, combine flour mixture, sugar, baking powder, baking soda, cinnamon, and salt. Mix well, then add the liquid ingredients until just combined.

• Drain the remaining liquid mixed with the apples and fold the chopped apples to the mixture.

• Mix the sugar and cinnamon reserved for the topping, leaving out the 3 T of chopped almonds for now.

• Fill each muffin tin a little more than a forth of the way full, then sprinkle about 1/2 t of cinnamon sugar over the muffins, and top with remaining batter.

• Combine remaining cinnamon sugar and chopped almonds and sprinkle over muffins.

• Bake until a toothpick comes out clean, about 15 minutes. Allow to cool before serving.

One reason it took me so long to write this post was because I wasn't going to let myself until I got at least halfway through Anna Karenina. Which I have in 3 days, after flying through Lolita the previous week. I have been reading so much more and I love it! Yesterday I literally just read the whole day after my run. I cannot convey how wonderful it has been to get back into reading! Not to mention I have started to write again, which is a huge step for me as I really haven't written much since sophomore year when an absolutely terrible teacher destroyed all my passion and love for writing. But I’ve been inspired again and it has been a nice change. 

that's about all for now! Hopefully i get the chance to perfect and post a few more recipes in the next week or two, but if not, just know it's because i'm reading and working like a madman!

thanks for reading :)

Gracie's Carnival Cakes

So few little updates:
i am going on yet another new regiment of medicine.
i got a job working as a hostess/waitress at a restaurant!
i have a new recipe area set up (the recipe link through RECIpage).
i have a new recipe from my sister's birthday!

these are Gracie Carnival Cupcakes. partially because they are some of my little sister's favorite flavors, and partially because thinking about a carnival was an inspiration for these cupcakes.

gotta love air-popers

this was my first batch of caramel corn. not perfect, but i changed the recipe to what you see below

and then i filled up the batter and took a knife and swirled in some pretty color!

cotton candy frosting try #1

fineto!

the first version...the frosting and caramel corn i adjusted to get what you see below!

couldn't completely capture the vibrant blue in the frosting!

for the birthday party :)

ta-da!

this RECIpage makes writing recipes like this so easy! way more fun too!

Ingredients (12 cupcakes)

For the Cake

• 1 1/3 cups All Purpose Flour (i had a request NOT to make this gluten free)
• 2/3 cup Almond Milk
• 2/3 cup Light Agave Nectar
• 1/3 cup Safflower Oil
• 1 1/2 t Vanilla Extract
• 3/4 t Baking Powder
• 1/2 t Apple Cider Vinegar
• 1/2 t Almond Extract
• 1/2 t Baking Soda
• 1/4 t Salt

For Raspberry Swirl

• 1/4 cup fresh Raspberries
• 2 t Agave or Coconut Nectar

For Caramel Corn

• 3 cups of Popped Pop Corn (i suggest making your own in an air-popper)
• 1/4 cup Light Brown Sugar
• 1/8 cup Earth Balance Margarine
• 1 T Light Agave Nectar
• 1 T Almond Milk
• 1/2 t Salt
• 1/8 t Vanilla Extract
• 1/16 t Baking Soda

For Frosting

• 2 cups Powdered Sugar (try making your own!)
• 1 (3oz) package of Cotton Candy plus more for decoration (or 1 1/2 T of Cotton Candy Sugar)
• 1/4 cup Earth Balance Margarine
• 1/4 cup Vegan Shortening
• 1/8 cup Almond Milk (adjust as needed)
• 1 1/2 t Vanilla Extract

Instructions

For the Cake

• Line muffin pan with cupcake liners and preheat oven to 325° F.
• Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract.
• Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full
• Stick a knife into the raspberry puree and then swirl that throughout the cupcake batter, trying to keep a distinguished swirl line, re-dip your knife as needed
• Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don't overbake or cupcakes will be dry.
• These cupcakes need to cool at least an hour before topping or filling, and alsoto develop the flavor and texture properly

For the Raspberry Swirl

• Add all ingredients to the blender or food processor
• Blend until smooth

For Caramel Corn

• .Preheat oven to 300 degrees F and line a rimmed baking sheet with foil and spray with nonstick spray
• Pop about 3 cups of popcorn and set aside
• Melt the Earth Balance in a smallish pot over medium-high heat
• Add brown sugar and agave and stir until the mixture boils, then reduce heat to low and simmer it for about 2 minutes undisturbed
• then cook for about 3 minutes longer, stirring every 30 seconds or so until the mixture is a deep golden color
• Add in almond milk and cook until it bubbles again and milk is fully incorporated
• Turn off heat and whisk in salt, baking soda, and vanilla, then set the whisk aside
• Add popcorn to the saucepan and stir with a big spoon until fully coated
• Transfer and bake the popcorn for about 15 minutes stirring every 5 minutes until the popcorn is a deep amber color
• Remove the popcorn from the oven and spoon it on a waxed paper-lined surface to cool
• *note: this recipe works better with about 6 cups of popcorn. for this recipe, it is only used as a garnish so you don't need much, but feel free to make more!

For the Frosting

• Beat the margarine and shortening in a mixer until it gets somewhat fluffy and creamy, about 5 minutes
• Add in the powdered sugar (and cotton candy sugar if using) gradually and continue to beat for about 3 minutes
• Add in the vanilla and milk until the mixture is pretty smooth
• Continue to beat and add in the cotton candy and beat until the mixture is fluffy

For Assembly of Cupcake

• Once the cakes have cooled pipe the frosting onto them
• Top frosted cakes with a piece of cotton candy and pieces of caramel corn

i wanted to make sure i got this recipe up! i also made really good raw spiced "candied" almonds, but i think someone threw away my chickenscratch recipe, but i'll try and post it soon!

have a great day!

Butterfinger Cupcakes and...Lets Be Honest That's All That Matters

Let me start by saying that although I haven’t had a good week as far as feelings about my weight, I’ve had a great running and food week.

After making a chai spiced almond butter that turned bad on me in just 4 days, I made a new version.

And I am never going back. 

best of friends

So Freakin’ Good Half-the-Calories Almond Butter

Makes about 1 ¾ cups

• ¾ cup of MaraNatha’s Almond Butter (it already has organic cane sugar and salt in it, but that’s why it tastes so good)
• ¾ cup of Almond Breeze Unsweetened Vanilla milk 

1. Blend everything
2. Enjoy

I’m going to save the really good stuff for last. General update, I’ve been running a pretty good amount, 5.3 miles today. My goal is to do at least one 5 mile run a week, and two 4 mile runs. The rest I’m just allowing to fall into place.

In other news, three of my closest friends come home next weekend, and another a few days later. So don’t expect much posting next week, but hopefully a few recipes later :)

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QWERTYUIOPASDFGHJKL;'ZXCVBNM

hahah that uhh...just happened. for whatever reason my computer keys got taken over by epic symbols that change when you capitalize the letters. so. freaking. cool.

anyway....

In addition to the almond butter I also made my own version of this, but I skipped the vinegar step. I was always a plain chips kinda girl. But these are awesomely addictive.

And now, as promised, here is the vegan, gluten-free adaption of these doughnuts. Inspired by them, but only the wet ingredients are the same. This doughnut recipe is mine.  

Apple Cinnamon Doughnuts with Maple Frosting

makes about 9 full-sized doughnuts, or 6 full and 6 mini

wet ingredients

• 1/4 cup of Almond Milk (i'm sure any other kind would work)
• Egg Replacer for one egg
• 2 T of Earth Balance
• 1/4 cup of Applesauce
• 1/4 t Apple Cider Vinegar
• 1/4 t Vanilla Extract

dry ingredients

• 3/4 cup Bob's Red Mill gluten-free flour
• 3/4 cup of diced Apple
• 1/4 cup Raw Cane Sugar
• 1 1/2 t Baking Powder
• 1/4 t xanthan gum*
• 1 1/2 t cinnamon 

maple frosting

• 1/2 cup Powdered Sugar
• 2 T Earth Balance
• 1 T + 1 t Maple Syrup

1. Preheat oven to 350degrees F and grease the doughnut molds (if you don't have doughnut pans, you can shape out the doughnuts by hand to the size you want)
2. Take all the wet ingredients and put them in a small pot over low heat
3. Whisk together the ingredients until the Earth Balance melts
4. Mix the dry ingredients together, including apple
5. Add the wet ingredients to the dry until just incorporated - do not over mix
6. Put the doughnut mix into the pans and do not fill too far over the top of the pan
7. Bake for about 13-16 minutes for regular ones, and for a mini doughnut pan do around 10-12 minutes; a toothpick inserted should come out clean
8. Allow then to stay in the pan about 5 minutes, then take out to cool on a wire rack
9. To make (a reasonable amount of) frosting: using a hand mixer beat together Earth Balance and maple syrup, then gradually add the powdered sugar and a teeny pinch of salt. 
10. Spread or pipe the frosting onto the doughnuts, and suggested you then sprinkle maple sugar over the top :)

*guar gum works the same as xanthan gum. difference? guar gum is about $5.50 while the same amount of xanthan gum is $13.79. I've been using both interchangeably for two years and never noticed a difference

Before I get to the REALLY good stuff, I must say I woke up the other day just craving Cookie Crisp Cereal. For those of you who don’t know, it was discontinued years ago.   

I googled and goolged “make your own Cookie Crisp Cereal recipe,” and only came up with two healthy food bloggers who had their own adaptions of cookies for breakfast. So this is my combination. I made two versions, the “healthy” and “unhealthy” kind. Neither tastes like Cookie Crisp. Both taste like cookies. Both tasted great in almond milk. If I were you I’d make the unhealthy version. But that’s just me :)

"healthy"

"unhealthy" version, just cooked at a higher temperature for a more crisp cookie

Coooooooookie Crisp Cereal Kinda (healthy)

makes about 65-75 mini cookies

• 1/2 cup Chickpeas
• 1/4 cup Almond Milk
• 1/4 cup Applesauce
• 1/4 cup Maple Syrup
• 3 T Peanut Butter
• 1 1/2 t Vanilla
• 1 t Stevia
• 1/4 t Salt
• 1/2 cup Brown Rice Flour
• 1/4 cup Potatoe Flour
• 1/4 cup Garbanzo Bean Flour
• 1/4 cup Buckwheat Flour
• 1/2 cup Water
• 1/4 c mini Enjoy Life Chocolate Chips (I chopped mine up further, but that is not needed)

1. Preheat oven to 400 degrees F
2. Add Chickpeas through Stevia in a food processor and process until pretty smooth
3. Mix Salt through Buckwheat in a large mixing bowl with a paddle attachment
4. Add the wet mixture to the dry and mix, gradually adding in water
5. Once batter ingredients are mixed add the chocolate chips
6. Drop small teaspoons of batter onto a cookie sheet lined with parchment paper; flatten down dough balls
7. Bake for about 15-20 minutes or so, because you want the cookies to be very crisp and dry
8. Allow the cereal to cool before transferring to an airtight container
9. You may break up the cookies further if you wish

Coooooooookie Crisp Cereal Kinda (UNhealthy)

makes about 65-75 mini cookies

• 1/2 cup Chickpeas
• 1/2 cup Peanut Butter
• 1/4 cup + 1 1/2 T Maple Syrup
• 1/4 cup Almond Milk
• 2 T of Applesauce
• 1 1/2 t Vanilla
• 1 t Stevia
• 1/4 t Salt
• 1/2 cup Brown Rice Flour
• 1/4 cup Potatoe Flour
• 1/4 cup Garbanzo Bean Flour
• 1/4 cup Buckwheat Flour*
• 1/2 cup Water
• 1/4 c mini Enjoy Life Chocolate Chips (I chopped mine up further, but that is not needed)

*if you want these REALLY unhealthy, use white flour. If you want them just relatively less healthy, use whole-wheat flour to replace the 1 1/4 cups of flour

1. Preheat oven to 400 degrees F
2. Add Chickpeas through Stevia in a food processor and process until pretty smooth
3. Mix Salt through Buckwheat (or other flour) in a large mixing bowl with a paddle attachment
4. Add the wet mixture to the dry and mix, gradually adding in water
5. Once batter ingredients are mixed add the chocolate chips
6. Drop small teaspoons of batter onto a cookie sheet lined with parchment paper; flatten down dough balls
7. Bake for about 15-20 minutes or so, because you want the cookies to be very crisp and dry
8. Allow the cereal to cool before transferring to an airtight container
9. You may break up the cookies further if you wish

broken up further, and pretty good!

my post-running snack

Now what you all have been waiting for: Butterfinger Cupcakes: Vegan and Gluten-free.

I found this recipe a while ago from here, and it has been taunting me ever since. So this week I decided to make them as a “feel better” for one of my friends.

I had to change up some of the ingredients, but not enough to mention. The making of the butterfinger, now that is a tale.

So all I had to do was follow the directions right? Boil the corn syrup, sugar, and water until it reaches 290 degrees F…

Well I didn’t think we had a thermometer in our house during my first attempt, so just boiled it for a while, then finished the steps.

And it turned out like this:

with the chocolate on the other side (ignore the ancient and gross cookie sheet)

so i took this peanut butter caramel mixture (which tasted pretty good), and stuck graham crackers and pretzels to the sticky side. Wasn't half bad i must say. 

then I made the cupcakes, 

straight up earth balance, sugar, and peanut butter right there

very thick batter

 then I put them in cupcake tins. I used some of the flower cupcake liners i got for Valentine's Day, beautiful :)

so pretty :)

Well while these were baking i found a thermometer and tried again. this time I had to boil this stuff for what seemed like forever.  but this time it turned out like this:

and then I covered it in chocolate...

and ya know what?

EVERYONE who tried this said it tasted EXACTLY like a butterfingers bar! I was shocked, ecstatic, and very full afterwards :)

the recipe said 15 regular cupcakes, but I got this out of it!

so that has been the past few days :) I also made a new friend who gets me...extremely well! so i'm looking forward to hanging out with him more in the next weeks :) I am also trying to make a birthday cupcake for my sister Gracie's birthday...a "Circus Cupcake" we'll see how it works :)

and my fantasy team is doing awesome. hope you enjoyed!