Cocoa Confetti Sugar Cookies

Cocoa Confetti Sugar Cookie Stack

It was kind of a crappy, rainy, blah day today, which also happens to be perfect weather for watching “Monty Python and the Holy Grail,” cuddled-up on the couch, or turning on the oven to make cookies. When I asked my Elflings to choose, they emphatically chose cookies. Looks like I’ll be watching “the Holy Grail” tonight, though.

I was inspired to make these particular cookies after reading the “These Chocolate Sugar Cookies are not ‘Bear Aware'” post by the lovely, crafty cook at The Crafty Cook Nook. I’m really terrible at following directions, and only tend to use recipes as guides. Loose guides. Vague guides. At any rate, I followed the recipe as closely as my rebellious, little, black heart would allow, made my substitutions and additions, and arrived at the lovely, little cookies you see above. :0)

Cocoa Confetti Sugar Cookie Dough

You will need the following:

Cocoa Sugar Cookies (with or without Confetti)
1 C coconut* oil (or margarine*)
1½ C sugar* (brown works if you don’t have cane)
2 tsp vanilla* extract
substitute for 1 egg
1½ C flour*
½ C cocoa* powder
1½ tsp baking powder
1 Tb cornstarch*
½ tsp salt
1 Tb soy* milk (coconut milk, almond milk, hazelnut milk, etc.)
Confetti*
* = Organic

 Preheat oven to 375°F/190°C/Gas Mark 5. Add coconut oil to mixer, and beat until fluffy, Add sugar and beat until combined. Add vanilla and egg substitute. Blend well. In a separate bowl, sift together flour, cocoa, baking powder, cornstarch, and salt. Slowly add to sugar mixture until just blended. Pour in the soy milk to bring together the dough. Add in confetti, if you’re using it. Do not over mix! Drop by teaspoonful, or shape into little walnut-sized balls, onto a cookie sheet. Bake 10-12 minutes, until edges are dry. Let cool before eating. Enjoy!

Cocoa Confetti Sugar Cookie Sheet

This first tray of cookies barely had a chance to cool! I was very lucky to have managed a photo before they disappeared.

Cocoa Confetti Sugar Cookie Mega

Here’s Metatron having the very first cookie, from the very first batch, still all warm from the oven. She said they were wonderful. I trust her. ♥

Cauliflower & Spinach Soup

Cauliflower and Spinach Soup

I’ve been on a soup-kick lately, and this is the most recent concoction – Cauliflower & Spinach Soup. It warms my little, black heart when my Elflings ask me to make more yummy soup. ♥

Cauliflower & Spinach Soup
1 small onion*
1 head of cauliflower*
1 big bunch of spinach*
2-3 cloves of garlic*
salt and pepper*
splash of oil* for sauteing
water
* = Organic

∴ Chop the onion, and saute in a pan until the bits begin to turn translucent. Cut the cauliflower into smaller pieces, and add to the onions. Tear handfuls of the spinach and add the chunks to the pot, as well. Toss to incorporate. Add your minced garlic, salt and pepper, and stir together. Cover with water and allow to simmer until cauliflower is tender, approximately 45 minutes. Enjoy! ♥

Vegan Moussaka – Pictures

It’s been a busy week, so I’ll update today. =0)

This past Wednesday, I made a Vegan Moussaka for supper. It was awesome!

Vegan Moussaka
1 Medium Eggplant*
2 Medium Zucchinis*
1 Large Baking Potato*
1/4 C Olive Oil*
1 Large Onion*
4 Garlic* Cloves
1 Can Crushed/Diced Tomatoes*
1 tsp Dried Oregano*
1/4 tsp Ground Cinnamon*
1/4 tsp Turmeric*
Salt and Pepper* to taste
Olive Oil* for drizzling
* = Organic
 
Vegan Béchamel Sauce
1.2 C Olive Oil*
1/2 C Flour* (g-free flours work well, too)
1/8 tsp Nutmeg*
2 C Coconut* Milk (Soy, Dairy, you choose)
Salt and Pepper* to taste
* = Organic

:: Preheat the oven to 375°F/190°C/Gas Mark 5.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

1. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and lay them in a colander to “sweat” for about 30 minutes. The “sweating” process draws out the bitterness from the eggplant.

2. Cut the zucchini lengthwise into 1/4-inch slices, set them aside.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

3. Heat oil in pan over medium heat and saute the onion until almost transparent. Add garlic, oregano, cinnamon, turmeric, salt and pepper. Mix through, then add tomatoes and simmer 5-10 minutes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

4. Lightly oil the bottom of your baking dish.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

5. Wash the potato and slice it lengthwise into 1/4-inch slices. Layer the bottom of your oiled dish with the sliced potatoes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

6. Spoon a third of the sauce over the potato slices.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

7. Layer the eggplant slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

8. Spoon a third of the sauce of the eggplant slices.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

9. Layer the zucchini slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

10. Spoon the remaining sauce over the zucchini slices. Cover with foil and bake for 1.5 hours @ 375°F/180°C.

11. Prepare the béchamel sauce. Heat the olive oil over medium heat. Add the flour, and whisk to blend. Add nutmeg, salt and pepper. Slowly pour the milk in, whisking constantly. Continue whisking until mixture begins to boil and thicken. (I like to have a glass of water nearby to add if I need to thin the sauce a bit.)

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

12. Pour béchamel sauce  over the moussaka, drizzle with olive oil and bake uncovered for another 20-30 minutes.

Veggie Salad

We made this yummy Veggie Salad for lunch today. It was super-yummy!

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

The ingredients we used were: brown rice noodles*, onions*, garlic*, yellow pepper*, cucumbers*, broccolette*, EVOO*, salt and pepper*, maple syrup*. (*=Organic)

My Elflings and I chopped up the washed veg while the noodles were cooking, and set them aside. We diced the onion and sauteed them in EVOO over medium heat. We added the drained noodles and tossed them around in the onions and EVOO. Then we added the minced garlic, maple syrup, glug of EVOO and chopped veg. Seasoned to taste with salt and pepper. Tossed it all through to warm. Viola! Lunch was ready to enjoy, totally vegan and we all had a hand in making it.