Vegan Chocolate Chip Cookies

So along the lines of eating healthy and I decided to find some vegan cookies. Chocolate chip is a good one to start out with! Mainly because I don't know anyone who doesn't like chocolate chip cookies! I found this recipe in one of my cookbooks. Its called Chloe's Vegan Desserts by Chloe Coscarelli. I've also made a Vegan Milk shake from this cookbook and it was awesome! Anyway, During my vegetarian month I decided to buy a couple cookbooks that were different than the ones I have so this happened to be one.


Ingredients:

2 1/4 cups all purpose flour
1 TBS arrow root or corn starch (I used arrowroot. I found it in the organic section in my grocery store)
1 tsp baking soda
3/4 tsp salt
1 cup vegan butter or margarine
3/4 cup brown sugar
3/4 cup sugar
1/4 cup water
1 TBS pure vanilla extract
1 1/2 cup Vegan Chocolate Chips

Directions:

1. Preheat oven to 350. Line some cookie sheets with parchment paper or a silicone mat. Set aside.
2. In a medium bowl mix together the flour, arrowroot, baking soda, and salt.
3. With a stand or hand mixer, mix together brown sugar, butter, sugar, water and vanilla extract and beat until fluffy. Slowly mix in the flour mixture.
4. Stir in the chocolate chips.
5. Place cookies on the prepared baking sheet about 2 inches apart. Make sure the cookies are about 1 .
Tablespoons. Bake for 10- 12 minutes.
6. Let cookies cool and enjoy!


So the first time I made this recipe it was a flop. I couldn't figure out what we did wrong... Well until today when I decided to make it again. The first time I didn't use my mixer and I tried to mix it by hand. That doesn't work. Actually is makes your cookies look like pancakes. Next I melted my butter in the microwave but when we mixed everything together it got all soupy. So the next time I tried making them I left the butter out until it was at room temperature. It looked a lot better and actually got fluffy! I was really excited at this point that I couldn't wait to finish this! Sadly I think I ate more cookie dough than cookies.

I was so excited when these cookies turned out that I almost forgot to try it! What I found out was even thought the first batch of cookies I made didn't turned out they still tasted good! My roommates didn't like them as much as I did but maybe its because it doesn't have any eggs or animal products. Or maybe it was because I told them they were vegan before they tried them. I still think they ended up awesomely! I hope you guys try this recipe and enjoy it as much as I did!

Ta Ta for now,
Lil' Char

Vegan/ Gluten Free Banana Blue Berry Bread

So my friend just got back from studying abroad in Chile. the reason I'm bringing this up is that she has a gluten allergy and because of that, I've decided to try more gluten free recipes.Also with it being a new year and a lot of people's new years resolutions being eating healthy, I'm one of them, I'm trying more healthy recipes and also more vegan/ vegetarian recipes. So that is why this recipe is perfect! It has the option of being gluten free. I chose to use make it gluten free so that my friend could have breakfast!

I found this recipe on the best website ever! haha! Pinterest! The person who posted it on pinterest was from the blog TreeHugger. I haven't had a chance to look at this blog too much but if all of her recipes are like this one then I think I should!

Ingredients:
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup of your choice of soymilk, almond milk, or apple sauce (I used almond milk)
1/2 cup agave nectar
2 cups whole wheat flour or gluten free flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (frozen works fine too)


1. Preheat oven to 350F. Coat a 9x5 inch loaf pan with a light layer of cooking oil.
2. If using soy or almond milk, add 1 tablespoon of lemon juice to it and let it stand until it curdles. About 1 minute. Skip this step if using apple sauce.
 3. In a large bowl, mash up the bananas until smooth (but don't be afraid to leave some chunks -- these make a sweet surprise in a slice of bread). Add lemon juice, the curdled milk substitute or apple sauce, and agave nectar. Stir to combine.
4. In another bowl, add flour, baking powder, baking soda and salt, and stir to combine.
5. Add the dry ingredients to the wet ingredients, and stir until combined and everything is moistened.
6. Toss in your blueberries and gently stir until evenly mixed.

7. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before transferring to a plate.
8. Enjoy!

Note: Whenever I bake I usually skip the whole dry and wet ingredients thing. When I learned how to bake it was always slowly add everything in and not to separate.

Sorry I only took one picture. It still looks pretty though! Anyway, My roommate and I couldn't wait for this to get out of the oven! Our apartment smelt to amazing and our mouths were hard-core watering. I ended up doubling the recipe. I had a few bananas that I managed to not eat fast enough. I thought the first bite tasted weird but as i continued to eat I realized that it was just because I haven't really eaten anything gluten free before and I ended up really enjoying it! My boyfriend and his roommates were the same way but ended up eating a whole loaf in one sitting so I was happy about them liking it!

Ta Ta for now,
Lil' Char

Sorry Guys

Sorry guys,
Between the holidays and being sick I haven't been able to do much cooking. I promise to have a few posts up soon. Please stay tuned and again im sorry for missing some posts! The next few I posts are exciting for me and I hope you enjoy them! I don't have pictures for one of them but I'm going to try and make it again so I can have pictures in the post, so stay tuned for a few new recipes!

sorry again and Ta ta for now,
lil' Char

Vegged- Out Potato Salad

I'm so excited to share this recipe! This past week I have fallen in love with this woman who has created the Hungry Girl Recipes! I even went out an bought one of her cook books! Her recipes make me feel so healthy and are so yummy! So naturally I found this recipe in her cookbook and on her website! Yes she has a website that has even more goodness on it!!!

ingredients

Salad

• 1 pound potatoes, chopped
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup frozen petite peas and carrots, thawed
• 1/4 cup chopped scallions

Dressing

• 1/4 cup fat-free mayo
• 1/4 cup fat-free sour cream
• 1 tablespoon yellow mustard
• 1 tablespoon sweet relish
• 1/8 teaspoon salt

directions

• 1
  Put potatoes in a large pot and fill with enough water to cover potatoes. bring water to a boil
• 2
  Once boiling, continue to cook until potatoes are soft, about 10 minutes. Carefully drain, transfer potatoes to a large bowl and set aside.
• 3
  combine all dressing ingredients in a small bowl and mix well. Set aside.
• 4
  Once potatoes are cool, add all remaining salad ingredients to the large bowl. Add dressing and lightly toss to coat.
• 5
  refrigerate for at least an hour before serving, then eat up!
  
  Guys, this recipe is awesome! I've always loved potato salad but always felt like I was eating my weight after just one serving but with this recipe I feel like I could just keep eating it and I actually made it like three more times... I know a little obsessive, but that is why I'm showing it to you guys so you can also taste the awesomeness of it!!! She also said something about the mini candy canes only being like 17 calories!!! Sorry that was really random but She just has so much information about things and I can't help but be so interested by her and her recipes. Just check out her site! you'll know exactly what I mean!
  
  Ta Ta for now,
  Lil'
  Char

Black Forest Cupcakes!

I don't know why but Christmas time makes me want to bake and, well eat! haha I found this recipe on food network. I'm not a pop drinker so it was a little weird seeing that there's pop in this recipe but it was still a lot of fun to make!  

ingredients

• 1 (18.25-ounce) box devil’s food cake mix
• 1 1/3 cups black cherry soda
• 1/2 cup vegetable oil
• 3 eggs
• 1 container vanilla frosting
• 2 teaspoons cherry extract
• 1 to 2 drops pink food coloring
• 24 whole maraschino cherries with stems

directions

• 1 Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
• 2 In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
• 3 In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry
  
  

  

   This recipe was really good! I was worried that you'd be able to taste the pop but you really can't all that much and when you do its kind of refreshing! I think the best part about this cup cake is that its easy to make and it has cherries! I love Cherries! I wish I could be writing this and eating one but my roommates kind of had a feast and ate them all before I could write about it.... Sorry guys! Anyway, please try this and send me pictures or like recipes. I would love to hear from you guys!
  
  Ta Ta for now,
  Lil' Char
  
  
  

Ham and Egg Cups!

So I found this recipe on pinterest awhile ago and have been making them for awhile now and I love them and so does my super picky dad! haha Anyway, its super easy and a ton of fun to eat! If you don't like runny eggs then I suggest you skip over this recipe, but if you love your eggs on a super delicious runny side then keep on reading!

ingredients

• 12 Eggs
• 12 thin slices of deli ham (round)
• 1/2 Cup of your favorite cheese (I used Parmesan or Colby Jack)
• 1/2 Cup diced scallions
• Fresh cracked Sea Salt and Pepper

directions

• 1
  Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper.
• 2
  Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
• 3
  Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot!
  
  
   This is a great recipe that's quick and yummy! If you don't like ham then try Turkey its just as good!!! Actually, basically all  lunch meats are good, well maybe not roast beef. I did like salami too! okay anyway, I really think everyone should try this recipe!
  
  Ta ta for now,
  
  Lil' Char

Apple Cider Caramels

Sorry guys for not posting last week. I totally spaced it, so this week you'll have to stay tuned for my other recipe! It might be another candy recipe or maybe chicken, or even a pork recipe! That's all I'll give you for now! 

This recipe I found through a friend! She sent it to me and I couldn't help but try it!!! So I'm writing this as it sits in my fridge cooling.  It made my apartment smell so good that I really wanted to just try it when it was on the stove but with it being at about 244 degrees I thought it might hurt a bit... As for my roommates they were hovering over me just waiting for it to be done so we all could just munch on some really good caramels! Even my kitties were hovering around my legs waiting for me to drop some for them to munch on.... Sometimes I think they are dogs. Its true, they act more like begging dogs than kittens. Anyway, this recipe is from the blog, I heart Nap Time. Its a funny name I know but she is very insightful on making these caramels. She has many good tips and some awesome Pictures!

Ingredients

• 2 cups apple cider
• 1 cup heavy whipping cream divided
• pinch ground cloves
• 1 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups white sugar
• 3 tbsp water
• 1/3 cup light corn syrup
• 1/2 cup butter cubed

Instructions

1. In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
2. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.
3. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.
4. In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
5. Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.
6. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
7. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator. 

So My one mistake on this recipe was that I didn't have parchment paper so I thought if I buttered a pan that I could call it good... Well that didn't work. I got the caramels stuck to it. The best part is that it still worked out fine! all you had to do was press it into shape when you wrapped it in wax paper. As for that part I have a roll of wax paper so I just cup up some pieces and wrapped! I do know  at craft stores they have pre- cut wax papers that you can buy but I was lazy and didn't want to drive to the store when i could just cut it up. As for the flavor of this amazing caramel I loved it! I'm a major fan of anything apple so I don't think there's enough apple but its still really good! I don't know if my roommates liked it yet but when they bother get home I know they will have to try it! Again, I'm sorry about not posting last week. I will have another one up soon to fix that problem! Keep an eye out and I hope you try some of these recipes! I know you'll all love them!

Ta Ta for now,
Lil' Char