Trying to Get Back to Normal (Whatever That Is)

I did manage to try some new recipes this last week. This month has just flown by it seems. Now I'm fighting another stupid sinus infection which leaves me not wanting to do anything. Onward and upward! I made this tasty soup from The McDougall Quick & Easy Cookbook. It makes a big pot of soup using frozen veggies and canned beans. I thought it needed some green so I added a big handful of chopped spinach and some fresh basil. I took this over to my mom and dad's for their supper while my mom is recovering. I served it with some garlic bread. 

Fast Minestrone

My brother and sister-in-law had a Memorial weekend BBQ swim party on Saturday. I brought my veggie dog, cookies and coleslaw. I made my favorite coleslaw from Give Them Something Better. Even my 9 year old nephew loved the coleslaw! I also made these yummy cookies from Meet the Shannons; here is the recipe. I usually like a chewy cookie but these were more of a dry, baked texture like I think of store-bought cookies. Loaded with dried cherries, chocolate chips and walnuts, they're yummy with a cup of hot tea.

Cherry, Walnut & Chocolate Chip Cookies

I made another soup/stew this week. This is from The China Study Cookbook. This one is packed with protein with chickpeas, lentils, bulgur and sweet potato. The cayenne and coriander give it a nice spicy kick.

Zesty Bulgur Stew

I bought too many fresh berries last week and they were going bad so I thought "hey, make a crisp!" I always look in La Dolce Vegan first because I've made just about every recipe out of there. I used the Raspberry Apple Crisp recipe and instead of just raspberries I used a mixture of strawberries, blueberries, blackberries and raspberries. I doubled the recipe and made a big 9x13 pan. We were babysitting the grandsons and they ate a big bowl of it. Yummy! Delicious for breakfast, too.

Berry Apple Crisp

Rocky Road Cookies

Oh, my! My new favorite cookie! Rocky Roads from Vegan Cookies Invade Your Cookie Jar. 

I used 2 Tbsp. of black cocoa powder along with the Dutch cocoa powder. It gives the cookies a darker color and a more richer, bittersweet flavor. 

Of course, my excuse for making these is to use up my vegan white chocolate chips. I ordered them online and I still have about three bags to use. 

Roasted almonds, chocolate chips, white chocolate chips. 

Ooey, gooey chocolatey, nutty goodness!

Toffee Bars ~ pg. 309

VegCookbookClub August recipes from Betty Goes Vegan by Annie & Dan Shannon:

I'm a sucker for anything that has the word 'toffee' in it! These won't disappoint. The recipe calls for dark chocolate chips but I had vegan semi-sweet chips I used instead. I think I needed to chill these out in the fridge before I tried cutting them but I couldn't wait! Also, the recipe states that it makes 6 bars; that's a typo. I believe it should say 16 bars because I cut mine up into 8 bars and they were still quite large. 

Buttery, sweet, salty, crunchy, chewy, chocolatey~what more could you want?!

Classic Chocolate Chip Cookies~pg 137

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

Hot from the oven. These cookies didn't spread out like my favorite chocolate chip cookie recipe.

If you like your cookies soft and chewy then these aren't for you. They have a more dry, crisp consistency.

Cookies and milk anyone?

Chocolate Pear-zza~pg. 233

La Dolce Vegan Challenge:

Sorry for the state of the pizza pan, but it still works! I didn't think I would like the chocolate chips in this but it tasted pretty good. Even better the next day. It's been kind of hard getting the challenge done this week. My niece passed on Saturday after putting in a long, hard fight with leukemia. I'll miss her but I know she's at peace and free from pain now. It helps to keep doing the every day things.

Santa's Favorite Christmas Bread~pg. 241

La Dolce Vegan! Challenge:

This bread kind of fell apart on me, probably because I used canned mandarin oranges and they were too moist. Also, next time I'll use a smaller loaf pan. I wasn't too sure about the chocolate chips in the bread, too sweet. This is like a very moist cake, I had to eat it with a fork but it was still very yummy!

Wolffie's Cow Pies~pg. 205

La Dolce Vegan! Challenge:

I love chocolate-covered raisins but these were a little too rich and chocolatey for me. I'm sure my husband will enjoy them! I chose to use the vegetable shortening instead of margarine when making them because I knew it would help firm them up better. They turned out perfect.

Lindsey's Peanut Butter Cupcakes~pg. 239

La Dolce Vegan! Challenge:

I don't know why these are called 'peanut butter' cupcakes. They were more like banana cupcakes; maybe because I used an extra large banana in mine. Either way, they were still great!

I think I better send these to work with my husband; too dangerous to have around the house!

Double Chocolate Muffins~pg. 236

These definitely didn't need chocolate frosting as was suggested in the recipe. One cup of cocoa powder and one cup of chocolate chips made these delicious and moist on their own.

Debbie's Peanut Butter Coconut Squares~pg. 203

Anything with peanut butter AND chocolate is fine by me!

I like this version because the addition of corn flakes and coconut along with the rice crispies gives it a richer flavor and better texture.

Daniyell's Peanut Butter & Chocolate Bars~pg 204

Vegan Culinary Institute La Dolce Vegan! Challenge:

Can you say "Reese's?" Very rich and indulgent. The next time I make these (and there will be a next time!) I will line the pan with wax paper in order to get these babies out easier.

Wolffie's Chocolatey Moist Brownies~pg 211

Vegan Culinary Institute La Dolce Vegan! Challenge:

These are heavenly, delicious, chocolatey, moist and sweet! No need to add the "Buttercream" Frosting and ruin them. I am going to use the Frosting (pg 261) on my Yella Cake that I make on July 8, 2012; so I guess I'll have to wait awhile to taste that!