First, I got the news yesterday that my Vegan Pomegranate Chocolate Chip Cookie that I entered into the LiveMom Cookie Bake-Off was the winning cookie! I won a massage with Sara Ballard LMT and a $25 gift certificate to HEB. I really like the way the pomegranates pop when you bite into one. They are so pretty--like little jewels!
The Pomegranate Chocolate Chip cookie recipe is at the end of this post. It was inspired by this cookie and a trip to Whole Foods where I saw some pomegranates. And I thought, why not put them in a cookie!
Here are some other cookies I have made over the last two days. I guess I'm on a cookie kick this week. Little gingersnaps cut into little pumpkins and leaves and circles. They are just the way I like them --hard and crisp and gingery. The recipe was actually called Moravian Wafers and came from a Dec. 2008 Cooking Light Magazine.
Below are Chewy Chocolate Chocolate Chip Cookies from Post Punk Kitchen. They go really well with Bourbon.
I joined a vegan dinnershare which is amazing in so many ways. 3 days a week we get dinner delivered to our door which means I don't have to do anything for dinner, not even think about it at all. And one day a week I cook for our family plus the 3 others. It is an all day affair making enough food to feed 16 people and my kitchen is a mess afterwards, but my kitchen is always a mess and I love cooking for other people. And I just love cooking, so it is really fun.
I just finished reading Julie and Julia. I know I'm kind of late since it has been out a while and now there is a movie and everything (which I haven't seen). But I don't get much of a chance to read or don't make the time or whatever. I really enjoyed it and was inspired by it and it was one of the reasons I wanted to start blogging again.
I made these Chocolate Caramel Crackers the other day. So yummy. I will be making more.
Here are some links to other things I have been wanting to make--possibly as Christmas gifts for people.
Candied orange slices
nut brittle
vanilla extract
Vegan Pomegranate Chocolate Chip Cookie
1 1/2 cups unbleached white flour
1/2 tsp baking soda
1/4 tsp salt
1 cup oats
3/4 cup vegan chocolate chips (I like the dark chocolate ones)
3/4 cup pomegranate seeds
about 1/4 tsp zest of an orange (one clementine is just the right amount)
5 TBS almond butter
2 TBS vegetable oil
5 TBS soymilk (or other non-dairy milk)
2 tsp vanilla
1 cup light brown sugar, lightly packed
Preheat oven to 400 degrees. Spray cookie sheet with Pam or use a silpat.
Sift the flour, baking soda and salt into a large bowl. Add the oats, chocolate chips, pomegranate seeds and orange zest.
In a medium bowl, whisk together the vegetable oil, soymilk, vanilla and almond butter until smooth. Add the brown sugar and mix until well combined.
Add the wet ingredients to the dry ingredients and mix well with a big spoon or spatula. At the end I get my hands in there to do the mixing.
The dough is pretty sticky, so it helps to put it in the freezer for about 5 minutes before putting it onto the cookie sheet.
Scoop out between 1 and 2 TBS dough per cookie and roll into a ball and place on cookie sheet. Flatten slightly with your hand onto the cookie sheet.
Bake at 400 degrees for 10 minutes or until lightly browned. Remove from oven and leave on cookie sheet for 5 minutes. Then remove cookies to cooling rack to continue cooling.
Makes between 2 and 3 dozen depending on how big you make them.
1 1/2 cups unbleached white flour
1/2 tsp baking soda
1/4 tsp salt
1 cup oats
3/4 cup vegan chocolate chips (I like the dark chocolate ones)
3/4 cup pomegranate seeds
about 1/4 tsp zest of an orange (one clementine is just the right amount)
5 TBS almond butter
2 TBS vegetable oil
5 TBS soymilk (or other non-dairy milk)
2 tsp vanilla
1 cup light brown sugar, lightly packed
Preheat oven to 400 degrees. Spray cookie sheet with Pam or use a silpat.
Sift the flour, baking soda and salt into a large bowl. Add the oats, chocolate chips, pomegranate seeds and orange zest.
In a medium bowl, whisk together the vegetable oil, soymilk, vanilla and almond butter until smooth. Add the brown sugar and mix until well combined.
Add the wet ingredients to the dry ingredients and mix well with a big spoon or spatula. At the end I get my hands in there to do the mixing.
The dough is pretty sticky, so it helps to put it in the freezer for about 5 minutes before putting it onto the cookie sheet.
Scoop out between 1 and 2 TBS dough per cookie and roll into a ball and place on cookie sheet. Flatten slightly with your hand onto the cookie sheet.
Bake at 400 degrees for 10 minutes or until lightly browned. Remove from oven and leave on cookie sheet for 5 minutes. Then remove cookies to cooling rack to continue cooling.
Makes between 2 and 3 dozen depending on how big you make them.
