OATMEAL GOODNESS

So I have been baking up a storm these last few days. Last week I made a low cholesterol pumpkin pie for my house and then a banana walnut bread the next day. Both were eaten within hours of being baked.

I am walking in a Lungevity walk for lung cancer on Saturday that my roommate, Nicole, is organizing. Today there was a bake sale to raise money so I baked oatmeal raisin cookies. It was the first time I had made something with oatmeal. My other roommate, Laura, told me throughout the semester that she had a lot of it but I never ventured in that direction of baking until yesterday, when I discovered the biggest box of oatmeal I have ever seen. Maybe thats not true, but it was really big none the less. The cookies I made were not vegan so I won't bother posting the recipe.

This story continues with me in an in between state of sleep and being conscious of the food network being projected from my TV. I think the show was about baked goods and I suddenly decided I need to bake something. My inspiration = oatmeal! I decided to make vegan chocolate cinnamon oatmeal scones. They turned out really well! Not too sweet and they taste like scones!!!

Vegan Chocolate Cinnamon Oatmeal Scones

Ingredients:

1/2 cup of margarine

1 1/4 cups of flour

1/3 cup brown sugar

1 tsp backing powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp of cinnamon

2 tsp of cocoa powder

1 cup of rolled oats

1/3 cup soy yogurt

Directions:

1. Pre heat the oven to 375 F

2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon and cocoa powder together in a large bowl.

3. Add margarine and mix together until the mixture becomes uniformly crumby.

4. Stir in oats.

5. Add soy yogurt and mix until dough begins to stick together

6. Place flour on an ungreased baking sheet.

7. Using a wooden spoon (for size) make balls and then smush them down like a cake.

8. Bake for 15-18 minutes until firm when pressed lightly in the center.

9. Place on cooling rack as soon as they come out of the oven

10. ENJOY!!!

Back to Baking

So I have taken a hiatus from baking and I am finally back! These last few weeks have been particularly stressful and I made an executive decision to bake for the first time in around 2 months. The cupcakes are vegan cinnamon raisin cupcakes and the loaf is a cinnamon chocolate chip cake! I used the recipe for cinnamon spice cupcakes that I posted earlier, but replaced the soy milk with water (its pouring outside and I had no desire walk outside). Anyways, I hope this post finds you, my readers, well!

Tis the season to bake vegan pumpkin cookies!

Today, after eating an amazing piece of vegan apple pie that the fabulous Anna Foster had baked last night for breakfast and spending lunch with her at the food coop, I went to class and decided that today is the perfect day to bake cookies. My reasoning is that I love pumpkin (especially since its almost Halloween) and because I feel that this ceramics class I am taking Monday and Wednesday mornings is a support group for vegans (while eating Anna's crazy delicious baking). So today was the day to make Vegan Pumpkin cookies! I would just like to add that my neighbor and friend, Drake, ran over to my house because she read on facebook that I was baking...yeah they are THAT good! Here is the recipe for all of you to enjoy!

Ingredients:

1/2 cup of shortening

1 -1  1/2 cups of sugar

1/4 cup of soy yogurt (vanilla or plain...I use plain)

1 can of canned pumpkin 

1 tsp vanilla extract

2  1/2 cups of flour (whole wheat or all purpose)

1 tsp baking powder

1 tsp baking soda

a pinch of salt

1 tsp ground nutmeg

2 tsps ground cinnamon

1 cup of vegan (or regular) chocolate chips

1/2 cup of chopped walnuts

Directions:

1. Preheat the oven to 350 degrees F  and grease cookie sheets.

2. In a large bowl, cream together the shortening ad sugar until light and fluffy. Beat in the soy yogurt, then stir in the pumpkin and vanilla.

3. In another bowl combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon.

4. Gradually stir into the creamed mixture.

5. Stir in the walnuts and chocolate chips.

6. Drop dough by teaspoonsfulls onto the cookie sheet. (they expand)

7. Bake for 15-20 minutes, until toothpick comes out clean.

8. Cool on wire racks

9. EAT AND ENJOY!

* This recipe was an adaptation from a recipe I got from vegweb.com ... but I think mine is better!