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Pretzel And Potato Chip Chocolate Chunk Cookies

January 19, 2019 Colleen Stem
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What with all the holiday and family get togethers we have had over here at my house the past few week, we have had quite a few bags of chips and pretzels left over. Always almost empty… Always dumped into the compost because I mean, I am not so keen on seeing bags of little bits of chips and pretzels in the pantry that I know will never get eaten. Plus it is not like I am saving carrots or grapes or anything I would eat, it’s junk food. But still. I hate the food waste. That is why I made these cookies. To not waste food. And because we had people coming over to the house for dinner and I cannot not have something for dessert. That would be just wrong. And lastly because I am pretty sure that chips and pretzel pieces only make a plain chocolate chunk cookie into an amazing sweet and salty cookie that will just blow your mind.

And I was right. I made the cookies, I feed them to the mr, the sister, friends and all the littles and they just couldn’t get enough.

Current thought. I am sitting here typing and have come to the conclusion that I should start a bakery that makes cookies out of people almost empty bags of chips, like a Cheeto dust cookie, or a peanut butter Funyun cookie or chocolate chocolate chip Dorito cookie.

Yes. this is a good idea. Oh man, I am a genius.

But back to theeese cookies. Start with these. I’ll let you know when I open the storefront to Garbage Cookies (that is what I'll call the place) You can stand in line for the peanut butter Funyun cookies. I have a feeling about that flavor. Until then…

To the cookies!

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The stuff. The small bowl has flour, baking powder and baking soda. The big bowl has brown and white sugar. Then you need oil, almond milk, vanilla, chocolate chunks, some pretzels and some plain salted potatoes chips.

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Start with the wet. Mix the oil, the milk, and the vanilla into the sugars until completely smooth

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Whisk together the dry stuff.

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Dump dry into wet.

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And mix until its a cookie dough. Now here is the thing, you need to stick the dough in the fridge for a couple hours and if you mix in the chips and pretzels now, well I think that might make them extrealemy soggy, so hold off. For now, cover dough and refrigerate for 2-4 hours.

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When the time comes for baking, grab the mix ins and with whatever method you chose, crush the chips and pretzels into small bits. (avoid turning into a dust, you want bits)

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All salty and crumbly and ready to go

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Grab the dough from fridge and dump in the stuff that needs to go in (crushed chips and pretzels and chocolate chunks).

Mix until incorporated.

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Scoop dough into balls and place on a baking sheet.

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Into the oven and out they come all golden brown and smelling like yes and mmmmmm.

Get those cookies on a wire rack to cool and to free up the baking sheet to keep baking.

Look at this proud cookie. Chips, pretzels, and chocolate chunks all on display.

Now is when you get yourself a plate, pile it up high, and eat.

Remember, sharing is caring so maybe share a cookie or two. (but like you don’t HAVE to)

Stay happy this weekend.

-C


Pretzel And Potato Chip Chocolate Chunk Cookies

makes about 2 dozen cookies

  • 2 cup all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 cup packed brown sugar

  • 1/2 cup white sugar

  • 1/2 cup canola oil

  • 1 teaspoon vanilla

  • 6 tablespoons plant milk

  • 1/2 cup crushed potato chip

  • 1/2 cup crushed pretzels pieces

  • 3/4 cup chocolate chunks or chips

In a large bowl, mix together the sugars, oil, milk, and vanilla until completely combined. In a separate bowl, whisk together the flour, baking powder and soda. Dump the dry into the wet and mix until the dough comes together. Gather the dough together in the bowl and cover with plastic and stick in the fridge to rest for at least 2 hour and up to a day.

When ready to bake, preheat oven to 350

Right before you take the dough from fridge, get your chocolate chunks, pretzels, and chips out. If the chips and pretzels are not already in little bits, place them in a bag (just use the chip bag if you have it) and smash with a heavy object until you turn the chips and pretzels into bits. Be carful that you don’t turn it all into a dust, look for small bits. Pull dough from fridge and mix the stuff in. Scoop out balls of dough and place on baking sheets. Bake cookies in oven for 11-12 minutes or until lightly browed. Remove from oven and immediately transfer cookies to a wire rack to cool.

And now you eat.

Store uneaten cookie in a airtight container for up to a week or freeze them but I doubt you will have too. The cookies went fast.

In cookies, crackers and chips, Dairy Free, desserts, Potato, Vegan Tags Pretzel And Potato Chip Chocolate Chunk Cookies, vegan cookies, vegan desserts, cookies, oil cookies, chip cookies, chips, pretzels, pretzel cookies, King Arthur flour, chocolate, sweet and salty, snack, home made, fresh baked, food, plant based, dairy free, egg free
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Chocolate Cutout Cookies With Orange Glaze

December 22, 2018 Colleen Stem
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Currently it is like 50 degrees outside and raining buckets of cats and frogs and what not. I live in Vt for a few reasons, and one of them is winter, so the warm rain is just not nice. Apparently these cookies are the closest thing to snowflakes I will be seeing for a little while…(sad face inserted here) But I am hoping that juuuust maybe it will turn, and all of a sudden it will be snow coming down and not rain. And that it snows and snows and snows, like a foot or 2 of it. I want so much snow that I am stuck in my house for a least a solid 24 hours (of course with the power still on and all the necessities I would need) and the only way out being by foot or sled. And you know what I would do if I was snowed in? Lounge around in my pj’s all day (or at least until like 10 am), have a never emptying cup of hot coffee in hand, play around outside and make a snow fort, and definitely make cookies. Doesn't that just sound so nice?

But I am not snowed in, and wasn’t snowed in and probably will not be snowed in for the foreseeable future. But I can still, and did make cookies so there is that. Chocolate cut out snowflakes with orange glaze to be exact. A good all around chocolate cookie jazzed up with a citrus kick. Simple, elegant and perfect for all of your holiday cookie needs. Plus it is just a really pretty cookie. I just might make a few more batches and liter the front yard with them. I’ll make my own freaking snow, even if it is out of cookies. Then I really wouldn’t be able to leave my house due to the crazy fat squirrels attacking the lawn. That would be something. HA.

To the snowflake cookies! (They can be any shape really, but snowflakes are so nice)

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The stuff. Sugar, vegan butter, flour, cocoa powder, baking powder, salt, canola oil, brewed coffee, grind chia seeds, vanilla extract, an orange, and some powdered sugar.

First, mix the ground chia seeds with the coffee for caffeinated chia eggs.

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Beat the butter with the sugar to give it a good fluff, then add in the oil, vanilla, and chia eggs to the mix.

Beat until combined.

Place all the dry into a bowl and whisk together until fully incorporated.

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Dump the mixed dry into the were and grab a wooden spoon. Start mixing.

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Cookie dough is a-formin.

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Collect the dough in some plastic and smash into a disk. Place in fridge to rest for at least a few hours, but a day is good too.

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Chilled dough, flour, a cookie cutter, and a rolling pin. I think you know what to do. Just really make sure to keep the counter and rolling pin floured or else the dough will stick and that is just so annoying.

Yes this dough is a little delicate, but not in a bad way. It might tear or slightly crumble but you just smoosh it back in there and you are all set. Anyway, after rolling dough out to about 1/2 inch thick, cut cookies out with a well floured cutter.

Cookies on the baking sheet ready for the oven.

Cookies on a baking sheet right out of the oven.

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Now those cookies got to cool so get them on a rack.

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While cookies are cooling, fix yourself some glaze. The powdered sugar, zest of orange and juice of orange will do the trick.

A good looking glaze. Thick put drizzable consistency.

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And to finish. Drizzle the cookies with glaze, dunk the tops in the glaze, or do a little of both (I say both). The glaze does harden after a few minutes so these are very much stackable cookies.

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And then what you do with the finished cookies is up to you. I let the mr eat a good few, saved a few for Christmas and dropped some off to some peps. They were well received for sure.

Hope you are enjoying the weekend and are able to get in on some cookie making.

-C


Chocolate Cutout Cookies With Orange Glaze

makes about 3 dozen cookies

  • 2 1/2 cups flour

  • 1/2 cup cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/3 cup vegan butter

  • 1/2 cup oil

  • 1 cup white sugar

  • 1 teaspoon vanilla

  • 2 tablespoons ground chia seeds

  • 6 tablespoon coffee or water (coffee brings out the chocolate flavor more)

  • 1 orange

  • 1 cup powdered sugar

In a large bowl, cream together the white sugar and butter until light and fluffy. Add in the oil, vanilla, and coffee chia eggs. Mix until incorporated. In a separate bowl mix together the flour, cocoa. salt. and baking powder. Dump dry into wet and mix until a dough forms. Gather dough into a ball and place in plastic and flatten into a disk. Place in fridge for at least an hour or overnight.

When you are ready to bake, preheat oven to 350

Take dough from fridge and unwrap. Place on a well floured surface and roll until it is about 1/4 inch thick. The dough is delicate and a little crumbly, but don’t worry to much, just squish it back together and keep rolling it out. With a floured cookie cutter, cut your shapes and gently place them on a cookie sheet. Gather remnants of dough back into a ball and re-roll out and cut more cookies until you have used up all the dough. Place cookies into oven and bake for 11-12 minutes or until the cookies have puffed up a bit and the bottoms are slightly browned. Once cookies are cooked, let cool on a wire rack.

While cookies are cooling make the glaze. Mix about a tablespoon of the zest of the orange with the powdered sugar and add in a few tablespoons of the juice of the orange until the glaze is slightly runny. Once cookies are cooled either dip the tops in the glaze or drizzle the glaze on top of cookies (or do some of both). Then eat. If you wait a little while, the glaze will harden and then you can stack them and then if you want, maybe wrap on a few in little packages to give to someone you like. Either way, place uneaten cookies in a airtight container. Should last about a week, but can you not eat them for that long?

In winter, Vegan, Sweets, holiday, desserts, Dairy Free, cookies Tags Chocolate Cutout Cookies With Orange Glaze, Vegan cookies, chocolate, chocolate sugar cookies, orange glaze, vegan desserts, holiday, Christmas cookies, plant based, dairy free, King Arthur flour, snowflakes
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Chocolate Chip Oatmeal Gingerbread Scones

December 8, 2018 Colleen Stem
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What is any good holiday season without some sort of gingerbread? Am I right, or am I right? I am right. The smell alone smacks a smile on my face. Spicy and sweet and all sorts of comforting. If smells could be objects, the smell of gingerbread would be a warm soft blanket that you can curl up next to a fire, with hot beverages and a good book. Yup, that is exactly what gingerbread smells like.

Gingerbread cookies were an option for all the gingerbread goodness but right now there is a heavy influx of people making cookies of the gingerbread variety so I figured I should do something a little different and honestly, a heck of a lot easier and faster. Plus scones are a way more expectable breakfast food then cookies (who am I kidding, cookies are a completely expectable for breakfast) and I was looking for a good breakfast treat to feed the mr this week because its his birthday week and I wanted a little something special for him for breakfast. I know, I am just so great.

Anyway, these scones fit the holiday gingerbread bill. I mixed them up, added the chocolate chips for a little extra something, then tossed them into the oven and bathed in the smell as they were baking. Pulled them from the oven, poured some coffee, and set out a delightful afternoon snack for the mr, right after he was finished laying on the freezing ground trying to fix the tire on the truck. I think he really appreciated the smell of a warm blanket. And he really enjoyed the scones too. All birthday week long.

So what are you doing this weekend? I think probably making scones. Yeah, do that.

Here we go.

The stuff. In the bowl there is flour, old fashion oats, baking soda and baking powder, and salt. Also need the spices of ginger, cinnamon, clove, and black pepper. Molasses, brown sugar, vegan butter, soy milk, and chocolate chips finish of the list.

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In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don’t want it blended, you want the butter in little bits.

You want it to look like this. Crumbly.

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Toss in the chocolate chip.

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Dump the molasses into the milk and mix until combined. Doing this helps minimize the amount of mixing you do which will help make sure your scones are not tuff. So don’t not do this.

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Pour the molasses milk into the mixture

With a fork, lightly fold and mix batter until it just starts to come together.

Dump dough out onto a lightly flour surface and gather together with your hands.

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Flatten into a big disk and cut into 8 equal wedges. Or as equal as you want to make them… you could even make a few more wedges if you want more. You do you.

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Place the scones onto a baking sheet. Brush a little milk on each then sprinkle the tops with a little brown sugar and some oats.

Pop them into preheated oven and let bake.

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Gold brown and ready for the world.

After letting them cool for a bit on a wire rack, stack onto a plate and feed them to your people. And yourself of course.

Chocolate chip oatmeal gingerbread scone and a cup of coffee. A perfection in all the ways.

Enjoy the weekend. It will be great, especially if you make some of these scones.

-C


Chocolate Chip Oatmeal Gingerbread Scones

Makes 8 scones

  • 2 cups all purpose flour

  • 1/2 cup old fashion oats plus 1/4 cup to sprinkle on top

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground ginger

  • 2 teaspoon cinnamon

  • 1/2 teaspoon fresh ground pepper

  • 1/4 teaspoon cloves

  • 1/3 cup packed light brown sugar plus 2 tablespoons more to sprinkle on top

  • 2 tablespoons molasses

  • 1/2 cup cold vegan butter

  • 2/3 cup soy or your favorite plant milk

  • 2/3 cup semi sweet chocolate chips

Preheat oven to 375

In a large bowl, whisk together the flour, oats, baking powder and soda, salt, all the spices, and the brown sugar. Make sure there are no big lumps of brown sugar in the mixture. Once dry mixture is all mixed up, cut in (do not blend in) the cold vegan butter until the mixture looks crumbly. Toss in the chocolate chips.

Grab your measure out milk and mix in the molasses until completely mixed together. Dump the mixture into the bowl of dry and lightly mix with a fork until a dough forms. Dump out the dough onto a lightly floured surface and bring it all together with your hands .Flatten dough out into a circle about and inch thick them with a knife or dough scraper, cut into 8 even sized wedges. Place scones onto a baking sheet and lightly brush a little milk onto the tops.. Mix together the extra oats and brown sugar and sprinkle on the tops. Place into preheated oven and bake for 25-28 minutes, or until nice and golden brown. Once baked, remove and place on a wire rack to cool.

Eat. Store left over scones in an airtight container at room temperature for 3-4 days. Individual scones freeze well.





In Vegan, sweet breads and muffins, holiday, desserts, Dairy Free, breakfast, biscuits and such Tags Chocolate Chip Oatmeal Gingerbreads Scones, scones, plant based, vegan, vegan desserts, vegan pastries, breakfast, holiday, gingerbread, king Arthur flour, oats, food 52, Chocolate Chip Oatmeal Gingerbread Scones
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Chocolate Chip and Pumpkin Seed Soft Pumpkin Cookies

October 27, 2018 Colleen Stem
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I love making cookies. There something about having to keep a close eye on the oven, the anticipation of the perfect time to pull them from the oven. Not too early, but never to late. You have to pay close attention. A cookie is not very forgiving if left in for a minutes or two too long. Those minutes can make or break a great cookie. OS baking them is , to me anyway, like a form of meditation. You can’t be distracted, thinking about things like “who came up with the name Banana Republic and then used it for a clothing store?”, or looking up “ large metal rolling balls”. No, you need to pay attention to cookies, or else your cookies might burn. But don’t let that scare you, and really, you can totally think of all the random, but important, things you want while baking, just use a timer or think those thoughts while watching the oven.

These cookies are the cookies that you want to make. A cookie yes, but almost like little soft cakes, full of chocolate chips and pumpkin seeds and warm spices to elevate the pumpkiness of the pumpkin. A perfect cookie to bake when you are freezing and want nothing else then to sit in front of a warm oven, spacing out, and revealing in the smell of a fall kitchen.

Fall pro tip. Place outwear in the kitchen while baking. I had my jacket on a stool close by while the cookies were baking and even now, a few days later, it still smell like cookies.

To the cookies!

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The stuff. Brown and granulated sugar, flour with salt, cinnamon, allspice ,nutmeg, and baking soda and baking powder. Pumpkin puree vanilla extract, canola oil, chocolate chips, and toasted pumpkin seeds.

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Mix the sugars, oil, vanilla, and pumpkin puree together until completely incorporated.

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Whisk together all the dry

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Add dry to wet. Mix gently, until just incorporated.

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A now you have cookie batter. But wait, can’t forget the chocolate and seeds.

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I like to give the chocolate chips a rough chop to make the chips a bit smaller. You can skip this step or just use small chips if you want.

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Chocolate chips and toasted pumpkin seeds go into batter.

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After a gentle mix, it’s time bake.

Scoop the dough onto a parchment lined baking sheet (important to line or use a splat mat, or else they will stick)

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Into the oven and out of the oven. Bakes to a plump golden brown perfection.

All the cookies cooling on a wire rack like all cookies should.

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And then thats it.

Cookies for you and cookie to share, if you are nice like that.

Happy weekend!

-C


Chocolate Chip and Pumpkin Seed Soft Pumpkin Cookies

make 2 dozen or so cookies

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoon cinnamon

  • 1/2 allspice

  • 1/2 teaspoon nutmeg

  • 3/4 cup cane sugar

  • 1/2 cup packed brown sugar

  • 1 1/2 cups pumpkin puree

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 cup toasted pumpkin seeds

  • 2/3 cup chocolate chunks or chips

Preheat oven to 350

In a large bowl, mix together the sugars, purlin puree, oil, and vanilla until completely incorporated. In a smaller bowl, whisk together the flour, baking soda and baking powder, salt, all spice, cinnamon, and nutmeg. Once whisk, dump into the bowl with the wet gas gently mix together until just incorporated. Do not over mix.

Dump your chocolate ships onto cutting board and give them a rough chop just to break some of the chips apart. (or use small chips) Add the chop chocolate and the toasted pumpkin seeds to the batter and gently fold them, just to even distribute them.

Line being sheets with either parchment or use a splat mat and scoop equal size ball of dough onto the baking sheets. Leave enough room for the cookie to rise and spread. Place baking sheets into oven and bake fir 12-14 minutes or until the cookies have risen, are golden brown, and a tester stuck into the middle of a cookie comes out clean. Remove from oven and place the cookies on a wire rack to cool.

Then you eat them.

Any not eaten cookies should be store in an air tight container and can be left out at room temperature for a day or two but should be refrigerated or frozen for longer storage. The mr likes to eat them straight out of the freezer.


In Vegan, seeds, desserts, cookies Tags Chocolate Chip And Pumpkin Seed Soft Pumpkin Cookies, Vegan cookies, plant based, pumpkin, pumpkin cookies, cookies, vegan cookies, pumpkin seeds, dessert, vegan dessert, dairy free, egg free
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Acorn Squash Spice Cake With Maple Frosting and Walnuts

October 13, 2018 Colleen Stem
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I have been making at least one cake, if not 3, a week for the past month. Last week I did not have a cake that I needed.to make, so what did I do? I made a cake.

I might have an alternative motive here, I have started my winter squash stash, and already it is looking pretty impressive. I have delicata, acorn, kombucha, and sugar pumpkins littered all over the house. As of now I think I have a count of about 27. Some came fro the garden, some from (and still coming, all winter long) from farm share, and some came from when they went on sale at the grocery store and I filled the shopping cart up. The cashier checking me out thought I was crazy, but I get that a lot. (Like when I buy 20 heard os cabbage.. it’s like I scare them) The alternative motive is that some of the squashes don’t have the shelf life of some of the others so I need to get on to eating the ones that don’t last as long, like the delicata and pumpkins, which I am doing, gladly might I add. So while I am eating those, I figured I would use up an acorn squash for cake because well, I don’t want to have a million acorn squash laying around and I am just too busy eating the pumpkins to get the acorn. And this is why I made an acorn squash cake.

What does acorn squash cake tase like? Basically like pumpkin cake. Every time I make any sweet thing with any squash other then pumpkin, no one really seems to notice the difference, but that is not to say there isn't one. I would say that acorn has a slightly sweeter and nutter flavor then pumpkin so you might get a more flavorful flavor out of an acorn squash. And really, if you like pumpkin, your gonna like the acorn. And people love them some maple frosting so smothering that along with walnuts on this cake, well I know made some people really really happy.

That’s the real reason why I made this cake. To make some people happy. Jeeze, I am just so nice. Ha HA!

The stuff. A roasted acorn squash. flour, baking soda and baking powder, spices of cinnamon, ginger and a pinch of nutmeg, salt, oil, soy milk, brown sugar, white sugar, and a little apple cider vinegar.

Start by pureeing your squash If you haven’t already which basically involved removing seeds and skin (save seeds to rest, eat skin, it delicious) and blending the squash until smooth.

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You are now ready to cake. Add squash puree and oil into bowl with the sugars and mix until completely combined. Whisk together all the dry ingredients then add in the sugar, squash, oil mixture to the wet along with the milk and apple cider vinegar. Mix until just combined then stop mixing so you don’t over mix.

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Batter then gets poured evenly into two greased and lined cake pans.

And into the oven they go.

Golden brown and smelling all nice and cozy. A tester in the middle making sure that they are cooked completely.

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Cakes get popped out of pans and and placed on a rack to cool completely. In the mean time, make the frosting. Powdered sugar, salt, vegan butter, maple syrup, and maybe a splash of soy milk (you might or might not need it). And don’t forget the walnuts.

Sugar, salt, butter, and maple get beaten together until creamy and smooth.

Toasted walnuts get chopped into bits.

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And now it’s cake assembly time. Place one completely cooled layer on a cake plate and spread half the frosting on top. Sprinkle with half the chopped nuts. Place second layer on, spread rest of frosting on top, and sprinkle with the rest of the nut.

And done.

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Now eat.

Enjoy the fall weekend and all the squash.

-C


Acorn Squash Spice Cake With Maple Frosting and Walnuts

makes and 8 inch 2 layer cake

For the Cake

  • 2 1/4 cups all purpose flour

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 1/3 cup neutral oil

  • 2 cups acorn squash puree*

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 tablespoon cinnamon

  • 1 teaspoon ginger

  • pinch of nutmeg

  • 1 1/2 cups plant milk (I used soy)

  • 1 tablespoon apple cider vinegar

    For the frosting

  • 3 cups powdered sugar

  • 1/2 cup earth balance or any vegan butter

  • 1/2 cup real maple syrup

  • 1/4 teaspoon salt

  • 1-2 teaspoons plant milk (if needed)

  • 1 cup toasted walnuts

Note. For acorn squash puree. roast an acorn squash by place entire squash into oven at 425 degree for about 1/2 hour or until fork tender. Once cooked, cut in half, let cool a few minutes, then scoop out all the seeds. Remove skin and blend the squash until smooth.

Preheat oven to 350

Place brown and white sugar into bowl along with the oil and squash puree. Mix until completely incorporated. In a larger bowl, mix together the flour, baking soda and powder, salt, and spices. Pour wet mixture into dry almond with the soy milk and apple cider vinegar. Mix until just completely incorporated then stop to prevent over mixing.

Grease and parchment line two 8 inch cake pans. Pour batter evenly between pans then place into oven for 30-35 minutes or until Depp golden brown and a tester stuck into middle of cakes comes out clean. When it’s done, remove from oven, let cook a few minutes, then remove from cake pans. Place on a wire rack o cool completely.

While cake is cooling, make the frosting. Beat together the powdered sugar, salt, maple, and earth balance until nice and creamy. If the frosting seems to thick, add a splash of milk, to thin, add a 1/4 cup more of powdered sugar.

Chop walnuts into small bits if they are not already.

Once cakes are completely cooled, assemble. Place first layer on cake plate and spread 1/2 the frosting onto first layer and sprinkle on half of the chopped walnuts. Place on second layer, spread the rest of the frosting on top, and sprinkle on the rest of the nut. And that is it. Now you just need to eat it.

Store any left overs in for a day on the counter, but any longer place in an airtight container in the fridge. I even froze a few pieces and the mr loved them frozen to if you like frozen cake…..

In Vegan, Sweets, Nuts, fall, desserts, cake Tags Acorn Squash Spice Cake With Maple Frosting and Walnuts, Spice cake, vegan, veagan cake, acorn squash, winter squash cake, vegan dessert, maple, maple frosting, fall, walnuts
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