Day 2 ~ 20 Facts About Me

No Way Me

Day – 2 ~ 20 facts about me:

  1. I don’t have a car.
  2. I like tattoos.
  3. My favorite T.V. shows are: Supernatural, X-Files, Dexter, Doctor Who and Game of Thrones
  4. My favorite movies are: Lord of the Rings, Alien, Star Wars, To Wong Foo, Gran Torino
  5. I’m a vegan.
  6. I am currently 40-years old.
  7. I have never been married.
  8. I have four children.
  9. I am Canadian.
  10. I don’t say “eh.”
  11. I used to live in São Paulo, Brazil.
  12. I’ve been to Manaus, albeit briefly.
  13. I love languages, and speak Portuguese, German, and a little French.
  14. I love to knit.
  15. I love to cook.
  16. I’m great at doing the laundry, but I suck at folding it.
  17. I Homeschool my kids.
  18. I’m a middle-aged punk.
  19. I love baking with my kids.
  20. I have a short temper with incompetence.

31-Day Blog Challenge


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.)
* = 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. ♥

Samhain/Halloween Cookies


We had so much fun yesterday! It’s been really cold, and we’d decided to forgo trick or treating based on the weather, and the fact that the treats they’d get would neither be vegan nor organic. Because of the cold, it was a great opportunity to turn on the oven and bake our little, black hearts out. ♥


My favourite sugar cookie recipe calls for sour cream, so I tweaked it with a substitution of coconut cream instead (thank goodness, it worked!), and we made a bunch of Samhain/Halloween shapes.


Here are a bunch just going into the oven.Yummy! They smelled so good. ♥


A few little scraps leftover.


I was so sick of making cookies by the end of it, but each one was worth it. ♥


Creativity rules when we decorated them in classic colours: white, black, orange, green and purple. Cookies FTW!

Yummy Bread ♥

Yummy Bread

We go through a lot of flour here making tortillas, cupcakes, cake, and biscuits, that it’s a natural progression for me to make bread. I’ve tried so many recipes, and not all of them with great success. Until this one. This is our favourite, and I love it most for its simple ingredient list, adaptability, and ease. It’s also super-yummy!

Bread ♥
3 tsp fast-acting yeast
1½ Tbsp sugar*
3 C warm water
6 C flour*
1½ tsp salt
glug of oil
* = Organic

 Add yeast, sugar and water to a bowl, and whisk/stir to combine. Set aside for about 5 minutes. In a large bowl, mix flour and salt together. Once the yeast/sugar/water is frothy, pour the contents over the flour mixture and combine with your favourite spatula. After the mixture has come together to form a nice dough-ball, flour your work surface and dump the dough onto it. Knead the dough for about 10 minutes. Once the dough is decently silky, or no longer super-sticky, add to a bowl with a little glug of oil at the bottom. Turn the dough in the oil to coat. Cover with either a lid or damp towel. Allow the dough to rise for 45 minutes or so in a warm place. After this proofing period, punch dough down and cut in half**. Flatten each half into a rectangle, then roll it into a log and place into an oiled baking dish. Cover once again, and proof for another 45 minutes or so in a warm place. Preheat your oven to 425°F/218°C/Gas Mark 7. Bake loaves 25-30 minutes. Cover loosely and let loaves cool completely before cutting. Makes 2 loaves.

** After the first proofing, you can cut each half into yet smaller pieces, and form into:

  • dinner rolls – proof covered a second time, then bake for 20 minutes until browned;
  • stuffed buns – roll balls out a bit/flatten in your hand, then fill with something, pinch closed, and bake for 20 minutes (seam-side down) until browned;
  • tortillas – roll lemon-sized balls to approximately ¼” thick, and fry briefly on both sides in a dry pan (makes about 20);

Enjoy! ♥