• 2-1/4 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice or allspice
• 1 teaspoon baking powder
• 1 teaspoon salt

• 3/4 cup light brown cane sugar
• 3/4 cup cane sugar
• 3 egg equivalent in Ener-G egg substitute
• 1 teaspoon vanilla
• 1 cup vegetable oil**

• 2 cups finely grated carrots
• 1 can (about 14 oz) crushed pineapple, drained
• 1 cup shredded coconut

• nuts and raisins optional

Faux Cream Cheese Frosting:

• 1 8 oz package of vegan cream cheese
• 1/3 cup vegan soy margarine (like Earth Balance), softened.
• 1 teaspoon vanilla
• 2 cups vegan confectioners sugar

Directions:

Preheat oven to 350 degree Fahrenheit.

In a medium bowl, sift together flour, baking soda, cinnamon, spice, baking powder, and salt.  Set aside.

In the bowl of a mixer combine sugar and egg replacer until creamy.  Add vanilla, then add vegetable oil or applesauce.

Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

Grease pan. Smooth batter into pan. Bake for 40 – 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

For a thicker cake, use a 9×9 glass pan. For a thinner cake with more servings, use a 13×9.  You can also make them in a cupcake pan or 2 loaf pans.

Faux Cream Cheese Frosting recipe:

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.

This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!

Makes: 9 servings, Preparation time: 20 minutes, Cooking time: 40 minutes

**Substitutions**

For the egg replacer – I used pineapple juice drained from the pineapple chunks instead of water.  I had it and I thought I’d give the cake an extra boost of flavor.

Again, I don’t use vegetable oil.  I subbed with applesauce as usual.

Since I had a young coconut in the fridge I used that instead of dried shredded coconut.  I just ran it through the shredder with the carrots.  I tried to run the pineapple chunks through as well, but that really didn’t work.  I ended up cutting up the pineapple chunks I had by hand instead.

I accidentally added 3 cups of carrots instead of the 2 called for – I mixed it up with another recipe.  It worked out pretty well though.

I also added 1 cup of chopped walnuts and 1/2 cup chopped dried cherries.

I don’t do soy-based cream cheese frosting.  Instead of that I used my trusty old standby Whipped Cream Cheese Frosting – wow, was it tasty!

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I am apparently in a baking mood today – zucchini bread and carrot cake back to back.  That or I’m just hungry   I found this recipe over at VegWeb.com where it was submitted by Tate.  I was looking at both this recipe and this one by Ina Garten so I’m sure that there are places other than just the extra cup of carrots that I merged them but I don’t recall them.

Just so you know, these muffins by no means need the frosting – and they are better for you without it – but what is a good tropical-inspired carrot cake without frosting?  I mean really.

So why did I pick a vegan recipe?  Well, I ran out of eggs but I have scads of egg replacer!  Shhh – don’t tell!

So yeah – that’s my version of this yummy cake!  And I would have to agree, next to the Oregon Farms boxed cake (now Sarah Lee), this is one of the best carrot cakes I have tried yet.  I’m still trying to duplicate that one though!  Yum…

Oh – and the kids LOVE it!

• 1-1/2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups grated zucchini
• 3 tsp. vanilla

• 3 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 3 tsp. cinnamon
• pinch of salt

• 1 cup chopped nuts (optional)

Preheat oven to 325F.

Combine the first 5 ingredients (wet) in a mixing bowl.  Sift together the next 5 (dry) into another bowl, and combine being sure to mix well.

If you are adding nuts, fold them in at this time.

Pour the batter into three greased loaf pans and bake for 1 hour.

**Substitutions**
I don’t use vegetable oil for anything.  I substituted applesauce for the oil and they taste great.

I also used a bit of sucanat in place of some of the sugar – it gives it a richer, more molasses-y taste.  It’s like brown sugar, but a little stronger.  It’s made in a different way.

One other thing – I don’t recommend using paper cups if you choose to make muffins.  These are pretty sticky and it’s hard to peel the paper off.  I did this time since I knew I had more than one batch of muffins to make and needed the pan again soon.

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I’m not sure where we got this recipe, but it’s been travelling around with us for a few years and the whole family loves it!  Fortunately it makes more than one loaf, since the first loaf is usuallt gone within the first 2 hours or so of being baked.  It also makes great muffins to toss into a lunch box.

Banana Cream Pudding was one of those treats from childhood that you remember, then forget, then something brings it back to mind.  But oh, what a treat it is!

Last Summer I went to New York to see my youngest cousin graduate from college, and while we were there she took us to one of the many cupcake shops that are popping up.  This one served bananna cream pudding, and it was near perfection.  Just like mom used to make (and I can say that – my mom was there and said it too!)  It is complete with the soft, cakey chunks of cookie inside that remind you of pie crust, only better.

This is a cheater version for those that don’t want to make the pudding from scratch, and it has a little something extra in it… Chocolate!

And no, there isn’t anything about this dessert that is low-fat or healthy (well, except the bananas).  It is a treat, a delicious, cool Summer treat.

Ingredients

• 1-4.6 oz pkg vanilla cook & serve pudding
• 1-3.4 oz pkg chocolate fudge cook & serve pudding
• 5 cups of milk (per box directions)
• 3-5 bananas (depends on how many bananas you like in it)
• Nilla Wafers – just get a box
• 12 oz. heavy whipping cream or whipped cream

Make the pudding according to package directions, combining them while cooking.  While you have someone stirring that prepare your large bowl by dumping in some nilla wafers.  Some people will get fance here – layering the nilla wafers and the pudding so it’s pretty, but since you have to stir it all up later, I don’t bother.  I just dump in a generous mound of cookies about 2 inches tall in the bowl.

When the pudding has reached it’s full boil, pour it over the cookies and stir to make sure there aren’t any air pockets around the cookies – you just want pudding surrounding them!  Chill until set, about 3 hours or so.

When the pudding is set, slice the bananas into it and stir it all together.  Whip the cream until it’s stiff and fold it into the pudding gently.

If desired, garnish with sliced bananas, Nilla wafers and whipped cream.

Enjoy!

So, you have burritos or tacos, and you just want a little something to go with them, right?  Or perhaps you are one who likes to have rice inside your burritos… well, here is a great rice that’s a cinch to make!

Ingredients:

• pre-cooked rice (we use leftovers) about 1-2 cups is good
• 1 can Herdez Salsa Verde (not a jar, a can)
• 1/2 sweet onion – chopped
• garlic – minced
• diced fire-roasted chilies – optional
• olive oil – for the pan

Pour some oil into a large skillet or saute pan.  Saute the garlic and onions (and chilies if using) until they just start to carmalize.

Add the cooked rice to the pan, stir a bit, and pour the salsa verde over it.  Stir again.  Cook until it’s warmed throughout.

Serve, eat and enjoy!

Told you it was easy…

This also transports very well, and it’s even better after it sits for a day or so.  Some people don’t like any spice, but for those that do, you can easily substitute a diced jalapeño or two for the can of chilies.

After looking through a myriad of sites for the perfect daal recipe, I stumbled across the following recipe over at route79.com and I assure you it is a keeper.  Better than most of the daal I have had at restaurants!  Even the kids had thirds…

Yellow Daal

• 1/2 cup split yellow daal lentils (mung beans)
• water to cover by 1″
• 1/2 large sweet onion – finely chopped
• 2 tsp. salt
• 1.5 tsp. turmeric
• 2 tsp. garam masala
• 2 tsp. coriander
• 1/5 tsp. ground cumin
• 4 cloves garlic – diced
• approx. 1 tsp. shredded ginger
• 7 oz. diced tomatoes
• 2 Tbsp. butter

The original recipe has some approximations, but I have given you what we used.  It also called for chilis, which would have been a great addition, but the girls wouldn’t have eaten it.  It also calls for fresh coriander leaves to put on top, but I don’t have any of those around.

Wash the daal in cool water and strain off.  Put it into a pot with enough water to cover it by an inch.  Add all of the spices, onion, garlic and ginger (and chilis if using) – basically everything but the butter.

Cook it over medium-high heat, at a vigorous simmer for about 1 hour, checking it often to stir and add water as needed.  It will cook off the water quickly, so you’ll need to add more.  Our dal was softened after an hour, but yours may need more time.  Cook it this way until the dal is softened and the sauce is thick.

When it’s done, add the butter (or ghee preferably) and let it melt in.  Stir and serve!

~~ Some changes I will try next time:  add potatoes.  I really love daal with potatoes in it, but I’m not sure how traditional yellow dal is with them.  I contemplated carrots too, but I actually stayed pretty strict to the recipe this time.

If you happen to have a bounty of fresh berries around, this is a great late Summer drink – and you can put it up to use through the cold winter months.

• 2.5 lbs fresh, ripe berries – about 6 pints. Use a mix of fruits for the best flavor.
• 2 cups water
• 1.5 – 2 cups sugar (preservative)

Combine the berries and water in a medium saucepan. Bring to a simmer over medium-high heat. Reduce to med-low and gently simmer until berries burst and release their juice – about 20-30 minutes.

Transfer cooked berried into a jelly bag. Suspend the bag over a large bowl and let the juice drip through. DO NOT squeeze the bag, as it will cloud the juice. Let the berries drain completely – about 1.5 – 2 hours.

Fill a large stockpot or canner 3/4 full with water and bring to a simmer. Heat clean, empty bottles in the simmering water (190F)

Transfer strained juice to a medium saucepan over med-low heat. Add the sugar – at least 1/4 cup sugar for every cup juice. Stir to dissolve – about 5 minutes.
Skim the top of the berry mixture to remove froth.

Both the water and the juice need to be at 190F – a bare simmer. Remove the bottles from the water and fill to the top. Cap tightly and return to the hot water bath, making sure they are completely submerged. After a full 10 minutes remove the bottles and let cool.

If any bottles don’t seal properly, refrigerate them and use up within 2 weeks.

This can be added to lemonade for a wonderful berry lemonade (or limeade) or can be saved to drink when fresh berries are just a fond memory. Some people like to add it to sparkling water as well for a fizzy fruit drink.

I found this recipe while browsing about the web looking for cookie recipes and we liked it so much that I decided to post it here so I can find it again (yes, I hate looking for things again!).  That and I wanted to share it with you.

We cut the molasses in half and added applesauce because the molasses I had on hand was rather… um, strong, but I think that was a mistake.  These are already very good as we made them, but they lack that extra molasses punch.  So, keep to the recipe as-is.  It’s very good.   We also skipped the step of chilling them before baking, mainly because I forgot (that and it was closing in on 9pm, and I had kids to get into bed).  Just sharing this to let you know that it’s not an absolutely crucial step.

I did find, however, that I had to knead the dough quite a bit to get it workable for rolling out.  After about the 3rd time being rolled out the dough was nice and smooth, so be prepared to work it a bit before using it.

The final change: I always use powdered sugar in place of flour for rolling out cookies.  It adds a hint of sweetness and doesn’t add any more flour.

We didn’t frost ours, but I think that a cream cheese frosting, a simple powdered sugar glaze, spiced sugar glaze,  or a lemon-powdered sugar glaze would go very well with these.

Gingerbread Angels, Pumpkin leaves & Sugar Cookies

These cookies have the heavenly smell of the holidays and make great ornaments. To make ornaments, use a toothpick or bamboo skewer to form a hole before baking. Use scraps to create three-dimensional designs.  They would also make an interesting stained-glass cookie.

3 dozen (5-inch) cookies

Hands on: 40 minutes

Total time: 1 1/2 hours

6 cups all-purpose flour, sifted

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed brown sugar

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon ground nutmeg

1 1/2 teaspoons salt

2 eggs

1 cup unsulfured molasses

1. In a bowl, whisk together flour, baking soda and baking powder. Set aside.

2. Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, nutmeg and salt. Add the eggs, one at a time, and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

3. Preheat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes. Transfer to baking sheets lined with parchment. Refrigerate until firm, about 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.

Christmas is almost here, and it’s a snow day today to boot – which this week seems to equal a longer Christmas break!  What’s a house full of girls to do?

Bake cookies, of course!

Growing up we had a recipe for a short while that was simply labeled “Susan’s Sugar Cookies.”  However, I can personally attest to the fact that there was nothing simplistic about them.  They were sublime.  What was the secret?  I personally think it may have been the lemon extract, but I can’t guarantee that, as I added it to other recipes with less spectacular results.

I have been searching for that recipe (or one like it) for decades.  You see, we lost the recipe card somewhere along the way, and no one else seemed to have it either.

I think I may have found a worthy substitute today.

These cookies can be called sublime… delicious… moist, thick, wonderful sugar cookies.  With just a hint of lemon, of course

What is their secret?  Well, the hint of lemon helps, but I really think it’s the cream cheese.  It’s not much, but it added a certain tang and moistness that really makes them delish.

And I will now share the recipe with you, because they are just too good to keep to myself.  Seriously.

Lemon Cream Cheese Sugar Cookies

• 1 cup softened butter
• 1/2 cup cream cheese
• 2 cups evaporated cane sugar
• 4 eggs
• 1-1/2 tsp vanilla extract
• fresh zest of 1 lemon OR 1 tsp lemon extract*
• 5 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt

Cream the butter, sugar and cream cheese in a mixer until light and fluffy.  Add the eggs and vanilla and beat until smooth.  Mix in the flour, baking soda, salt and lemon zest.

Cover the bowl or wrap the dough in logs and chill for at least 3 hours.  Overnight is better.

Preheat oven to 390F.  Roll dough out on a floured surface or a pastry mat.  If you like a crisper cookie, roll it to 1/4 inch thick.  For moister cookies, roll to 1/2 inch thick.  Cut into shapes and place onto a making sheet lined with parchment paper or a silicone mat.

Bake for 5-8 minutes. For more moist cookies, take them out just before they “look done.”  Like as soon as the timer goes off the first time.

Try to restrain yourself and let them cool… or not your choice.

If you feel so inclined, decorate them with icing.  Royal icing is the typical topping, but I think a cream cheese frosting would be a lovely addition.  You know, cream cheese & heavy whipping cream whipped to stiff peaks and smeared all over the top of everything… err, these wonderful cookies.

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*yes, I highly recommend using fresh zest – get yourself a good microplane zester and use it often.  I hated lemon zest until I started using the microplane… and now, all I can say is wow!  The amazing flavor that can be added with zest!  If your zester is fine enough, you will never find yourself chewing the zest in the final product.  Go now & get one!

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No, admittedly I couldn’t restrain myself and had a cookies straight out of the oven.  I had to taste test them warm for you, right?  Of course I did.  And I can tell you from personal experience that they are delicious warm.  I’m sure they are good cold too… I have to go hold the girls back from gobbling them all up before they cool.  Or is that the other way around…

Lightly lemon-y, thick and moist.  Just the way a sugar cookie should be.

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One must give proper credit – that is an unwritten rule, is it not?  Following a series of links in my frantic searching today, I came upon a fabulous site that I will be sure to bookmark and visit often.  I invite you to also visit often, as I think this site is a winner.  Susan over at http://doughmesstic.blogspot.com/ is the author of these delicious cookies.  Thank you!  you have made me a very happy mommy today!

Today is a snow day… no school and 6+ inches of snow, with more falling every second.  So, we have been hunkered down with no way to go anywhere we wanted to today (I did plan to go buy some snow boots today!  I guess I’m a day late!)

Lunchtime rolled around and Mo decided to make lunch.  Did I mention that she is in 2nd grade?  This can occasionally be a frightening idea!  Today, however, it was a very good thing!

May I present for your lunch or snack-time enjoyment… Fruity Sandwiches!

• 2 slices of bread for each person
• cream cheese
• banana slices
• cinnamon (optional)

Spread a nice thick layer of cream cheese on each slice of bread.  Spread out the banana slices to cover one slice of bread.  If you are feeling especially frisky, lightly sprinkle cinnamon on one slice.  Put the 2 slices together, cream cheese sides together.  Enjoy!

Not to be outdone, her little sister came up with her own sandwich.  This time featuring peanut butter and apple slices.

• 2 slices bread for each person
• creamy peanut butter
• thinly sliced apples (I find that an apple corer-peeler-slicer works well for these)
• dash of cinnamon

Spread a layer of peanut butter on the bread.  Lay the apple slices on one slice, and sprinkle with cinnamon.  Put slices together and enjoy!

While I realize that these are not “new” ideas by any streatch, I was thrilled that they came up with them.  I know that they get tired of the same old sandwich in their lunch boxes each day – ham or turkey and cream cheese on fresh bread – and I’m not sure I would have thought of these as alternatives.

These would be great for an after-school snack, as the fruit would be fresh (I would be afraid of the reaction to them in a sandwich that sat for hours in a lunch box).

I hope you enjoy them as much as we did!

This is a great recipe if you need to feed a crowd – it can grow as large as you need it to (the kids even like it!)  It is also a way to use up some extra pantry staples…

Ingredients:

• pinto beans – start with 4 cans/6 cups
• 1 large sweet onion
• 6 cloves garlic (or more, depending on your taste)
• olive oil
• chicken or turkey – at least 4 breasts or thighs
• crushed tomatoes – 1 large can
• 2 cans diced tomatoes – fire roasted are tasty!
• 1 can green chilis (or more, if you like it spicy!)
• 1 box chicken or vegetable broth
• 2 cups water
• cumin
• jalapenos to taste
• 6-8 leaves espazote – minced

In a large skillet, drizzle olive oil and warm it up.  Dice the onion and cook until translucent.  Mince the garlic and add it to the onions.  If you are using jalapenos, shop them up and add them now.  When they begin to brown, add the chicken breasts and cook through.  Shred it and make sure it is all browned a little bit.

In a large crock pot, add the beans, broth, espazote, chilis and cumin.  Add the chicken and onions and cook for about an hour.  If you are using dried beans, make sure they are cooked through before adding any tomatoes, as the acidity will make the undercooked beans tough

Let it cook for 4+ hours, or until you are ready to serve it.  The longer it sits, the better the flavors meld.

To serve, gently crush some tortilla chips in the bottom of a bowl, ladle in the soup and top with shredded cheese and a dollop of sour cream.