December 17, 2016

Caramel Date Stuffed Pumpkin Cookies (vegan)

2:29 PM 2 Comments


A couple months ago I saw the Dracula Ballet! I know what you're thinking its either "how can there be a ballet about Dracula?!" or "man that's so cool, I wish I could see the Dracula Ballet". 
It was an amazing show. The dancers were wonderful and the show was something I would have never expected to see in a ballet. There was suspense and horror, cute moments, and special effects. The dancers sometimes flew across the stage attached to wires from above and there was one part where Dracula slowly climbed to the ceiling only to hit a chandelier at the moment the chandelier sparked causing sighs of astonishment from the crowd. If you've never been to a ballet before, I highly recommend it. I think I'll go to the ballet more often in fact.




These are sooo good please just make them. A delicious soft pumpkin cookie surrounds a sweet natural caramel date filling. They are too delicious to pass down!



Caramel Date Stuffed Pumpkin Cookies

Makes about 20 depending on size

Ingredients

Cookies:
1/2 cup pumpkin puree
1/2 cup sugar
1/4 cup vegetable oil
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chocolate chips

Date Filling:
(note this will probably create more filling than you will need. You can top baked cookies with additional filling as some will most likely spill out or use for something else. If you don't want any extra then halve the recipe)
10 pitted dates
3/4 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon

Directions

1. Preheat oven to 350 degrees F
2. Combine pumpkin, sugar, oil,and vanilla in a bowl
3. In a separate bowl, combine all dry ingredients except chocolate chips
4. Add wet to dry ingredients and mix just to combine
5. Add in chocolate chips
6. Let dough sit for 10-15 minutes in the fridge to allow the baking powder to rise and dough to be easier to handle. This will make the finished cookies smoother. While you wait make the date filling
7. For date filling: combine all ingredients in a blender or food processor. Blend until smooth. You can place date filling in freezer for a few minutes so that it is easier to handle.
8. Roll dough into 2 inch balls. Flatten onto baking sheet and then place a spoon full of date mixture into the middle
9. Fold cookie dough around dough mixture. I liked to fold my flatten balls in half and then place it seam side down on the baking sheet. You could also pinch all sides of dough around the dates
10. Bake for 10-12 minutes until slightly golden brown


Have you ever been to the ballet?

November 1, 2016

Pumpkin Blondie Cake with Coconut Vanilla Glaze

9:40 PM 0 Comments



Happy late Halloween! Fall is so great because of all the pumpkin things. Pumpkin is great, even though this interesting vegetable is kinda strange when you think about it.




Today I would like to remind you all to remember to breathe. This week I sat in a grade 1 classroom. When it seemed they were losing concentration teacher had the students do a bunch of jumping jacks and then take three deep breaths. All the students did and I swear you could feel the whole atmosphere in the room shift after that. Breathing deep breaths can be very calming when your emotions are getting out of control or when you need to shift back back to present. So do as those little grade ones did and remember to breath. Maybe with some of these blondies.





These pumpkin blondies are so good. The cake is light, fluffy, and spicy. I think they taste even better the next day when the flavors have been left to develop. The glaze is completely optional, in my opinion the cake tastes very good without it but with it bumps up everything to whole a new level.

Pumpkin Blondie Cake with Coconut Vanilla Glaze


Ingredients
1 cup flour or spelt flour
1 tsp salt
1 tsp baking powder
1/2 to 1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vanilla almond milk
1/4 cup vegetable oil
2 eggs
1 cup pumpkin puree
1 tsp vanilla
1/3 cup chocolate chips

For glaze
1/2 cup coconut oil, warmed
1/4 honey
1/2 tsp cinnamon
1 tsp vanilla


Directions
1. Preheat oven to 350 degrees F. Oil a 9x9 pan, set aside
2. Combine flour, salt, baking powder, cinnamon, and nutmeg in a large bowl
3. In a small bowl, add in sugar, brown sugar, almond milk, vegetable oil, and vanilla. Stir until everything is mixed together well and smooth
4. Add in eggs one at a time beating well in between each addition
5. Add wet ingredients to dry ingredients and stir until well combined
6. Mix in chocolate chips
7. Pour cake mixture into pan. Bake for 30 minutes until golden brown on the surface and a toothpick inserted comes out clean. Allow to cool completely before glazing or ear right away without glaze
8. While cake is baking get to work on the glaze
9. If you coconut oil is solid, heat in a microwave for 10 seconds at a time until soft and malleable
10. Add honey, cinnamon, and vanilla and beat ingredients together until combined and mixture is caramel like
11. Drizzle glaze onto cooled cake






October 15, 2016

Crisp and Chewy Coconut Oatmeal Cookies - Vegan

8:27 PM 0 Comments
Hi everyone!



Long time, no see. If this is your first time here my name is Kat. I took a hiatus from the world of blogging due to my university studies. Since then I have graduated with a degree in Kinesiology, gotten my yoga teacher certification, and started a Youtube channel!
I have recently started a second degree in Education and plan on becoming a physical education and health teacher.





This blog has always stayed close to my heart since I still love creating healthy and delicious desserts. A couple things happened the last year that inspired me start my blog back up again including meeting a successful blogger during an event and talking about using blogs in one of my university classes. I'm still a busy university student but my life has settled a little and I think now this is the best time to blog again! Plus I have a new fancy camera to take photos :)


Today I give you an oatmeal cookie recipe! These cookies are deliciously crispy and chewy with just the right amount of sweetness. They go perfectly with a cup of tea or milk. Enjoy!




Crisp and Chewy Coconut Oatmeal Cookies
Makes about 30 cookies

Ingredients
1 cup spelt flour
1 tsp baking soda
3 cups oats
1/3 cup coconut oil
2 tbsp vegetable oil
1/4 cup maple syrup
1/2 cup almond milk
1/2 cup coconut sugar
1/3 cup shredded coconut
1/2 cup chocolate chips
1 tsp cinnamon
1 tsp vanilla
dash of salt

Directions
1. Preheat oven to 350 degrees F
2. Heat together maple syrup and almond milk in a bowl for 20 seconds. This is too ensure the coconut oil doesn't harden.
3. In a bowl combine almond milk mixture, coconut oil, oil, and vanilla.
4. Add coconut sugar and mix until well combined
5. In a separate bowl combine spelt flour, baking soda, oats, shredded coconut, cinnamon, salt. Add dry ingredients to wet and stir until well combined. Dough should stick together
7. Stir in chocolate chips 
8. Roll dough into 1.5 inch balls and place on baking sheet
9. Bake for 8-9 minutes or until lightly golden brown
10. Allow to cool on baking sheet



Is it just me or does time go by super fast?
Let me know if you try out these cookies!

jame

Blueberry & Chia Jam