Time for Tea

This was such wonderful tea! It was berry and hibiscus, and smelled so sweet and fruity with a gorgeous floral note. It tasted just as gorgeous as its colour. Stunning and memorable.

I made it!

Today marks Day-90/90 of my extended reboot and juice cleanse. I knew I would make it, but it’s an accomplishment nonetheless for me. I used to be super-lazy with respect to being more active and working out. It’s been a real treat to have my efforts pay off, as well as develop healthier habits I will take well into my “mature adult” years. Yeah, that sounds fucking awful! I have to snort derisively at myself for such grown-up talk. *snort*

I will continue to juice as a supplement, but not exclusively unless it’s my cycle (I turn into an IWillEatALLTheFoods Monster then). I also want to have some on hand for my middle Elfling, to help with her skin breakouts during puberty. Juicing has been an amazing addition to my life, and the lives of my family members. I would recommend anyone add a glass or two (or more) of juice to your diet everyday.

Cocoa-Mocha Quenelles – Redux

Every once in a while I like to re-visit my favourite recipes, and give them a little tweak. My latest recipe to receive an adjustment is my Cocoa-Mocha Quenelles recipe. I originally shared it on April 3, 2012, in a post called “Come to the Dark Side – We have Cookies! Cocoa-Mocha Quenelles.” My Elflings ask me to make these cookies if I haven’t made them for a while, and remind me exactly how long it’s been since I’d made them last. Their epic mathiness is well-played in this respect. So, without further ado, I will get to the redux aspect of our favourite recipe. ;0)

Cocoa-Mocha Quenelles – Redux

2 C unbleached flour* (wheat, rice, quinoa, buckwheat, etc)

1 tsp baking powder*

1 tsp sea salt

2 Tbsp cocoa*

1 Tbsp cornstarch*

1 C butter* 

¾ C brown sugar*

½ C sugar*

3 tsp En-R-G egg replacer

8 Tbsp strong decaf coffee* (or caffeinated, your choice)

2 tsp vanilla* extract

* = Organic

∴ Preheat oven to 375°F/190°C/Gas Mark 5. Add flour, baking powder, salt, cocoa, and cornstarch to a medium-sized bowl. Stir with a whisk to blend, and set aside. In a larger bowl, cream together the butter and sugars until fluffy. Blend in egg replacer, coffee, and vanilla. Stir in flour mixture until well-blended. drop by teaspoonful (or shape into elegant quenelles) onto an un-greased cookie sheet, about 1″ apart. Bake for 8 minutes, or until lightly browned. Makes approximately 3 dozen. Enjoy! ❤

Cocoa Confetti Sugar Cookies

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)

You will need the following:

Cocoa Sugar Cookies (with or without Confetti)

1 C coconut* oil (or butter*)

1½ C sugar* (brown works if you don’t have cane)

2 tsp vanilla* extract

1 egg or replacer

1½ C flour*

½ C cocoa* powder

1½ tsp baking powder

1 Tb cornstarch*

½ tsp salt

1 Tb 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 or 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 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!

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

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. ♥