Have Yourself a Merry Little Friday!

Happy Friday to you!!

Recipe review time!  I’ve been good and posted up some pretty decent vegan recipes, and now it is time to try out a recipe from someone else!  I found a great little recipe on ohladycakes and just had to try it out.  It is for pumpkin cinnamon roll cookies.  Autumn inspired baking?  I’m IN!


There’s the link that will take you to the original recipe. 


And this is an example of the final product!  Little yummy tasty nom-noms if you ask me!

I ended up cutting the recipe in half because I just don’t trust myself.  I’d eat the whole batch if it turned out half-way decent.  And let me tell you–they were amazing!  So I’m very glad I don’t have a ton of these little guys sitting around, staring me in the face all weekend, saying “eat me! eat me! eat me!”  ….heh. 

More photos:


The cookie dough was easy to make and easy to work with.  Plus!


It rolled out and rolled up like a champ!


Once chilled, it sliced up like a boss.  Not crumbly, not too sticky…just perfect!


Waiting to go into the oven!  Look at how lovely.  🙂  I trimmed off the uneven edges and had a little taste of the raw cookie–super yum.  I was pretty excited to see how they would bake up!


They baked like a boss, too.  The house smelled great and I was literally dancing around the kitchen watching them.  Yes, I like my sweets.  🙂


Oh wait, you get glaze? Um, yes please! 


Uh-huh uh-huh uh-huh!  …YES. 

This recipe gets high marks for:

1.  Easy.  This recipe, given it has a couple of steps, was still pretty easy.

2.  Taste.  Like heaven! 

3.  Cuteness.  I made my cookies small, about 2 inches by 2 inches.  Easy to pop in your mouth!

4.  Looks impressive.  No joke. 

5.  Originality of recipe.  Pumpkin + cinnamon roll + cookie?  Uh, that’s AWESOME. 

I don’t really think I’d change anything about this recipe.  They could, perhaps be a tad sweeter, but that could mean I just need a wink more glaze.  Uh, more glaze?  Ha, yes please! 😉  Um, I like my sweets. I’d give this recipe a solid 9.5.  It is right on the fringe of getting a 10.  These cookies are pretty addictive.  Make them, share them, and enjoy!

So, here is the actual recipe, if you don’t feel like going and seeing what ohladycakes is up to.  But I honestly recommend going to her site.  She has some really amazing things on there and I want to eat them all!

From OhLadyCakes:



1/2 cup vegan butter
1/2 cup powdered cane sugar
1 tsp unsulphured molasses
1 1/2 tsp pure vanilla extract
2 tbsp almond milk
1/4 cup pumpkin puree
1/4 tsp baking soda
1/2 tsp fine sea salt
1 1/2 cups unbleached flour
1 tbsp butter, melted
1/4-1/2 cup brown sugar
2 tsp ground cinnamon

1/2 cup powdered cane sugar
1/4 tsp pure vanilla extract
2 tsp almond milk


In a stand mixer fitted with the paddle attachment, beat the butter, sugar, molasses, vanilla extract and milk on high speed for 1-2 minutes. Add the pumpkin puree and continue beating for an additional 30-45 seconds. Add the baking soda and salt; mix until combined. Add the flour, 1/2 cup at a time, scraping down the sides as needed. Mix until all of the flour is incorporated then pinch the dough to test the consistency; it should be smooth and have a bit of elasticity. If it’s too dry, add additional milk, or if it’s too sticky, add additional flour.
Line a flat surface with parchment paper and sprinkle with flour. Roll the dough out into a 10×18 rectangle (approximately 1/4″ thick). Brush with butter then sprinkle with brown sugar (up to 1/2 cup) and cinnamon. Roll dough tightly, starting at the long end, into a log. Transfer to a baking sheet and freeze for 15 minutes, or until firm.
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper. Using a sharp knife, cut the dough into 1/2″ segments and line on baking sheet. Bake at 350˚F for 9-10 minutes then transfer to a cooling rack. While the cookies are cooling, prepare the glaze by mixing the sugar, vanilla extract and milk. Once the cookies have cooled, drizzle with glaze. Store in an air tight container for up to three days.
Yield: 2-3 dozen cookies

Pumpkin Spice Cookies + General Cheer!

Happy Fall, y’all! 

Today is the first official day of fall!  To celebrate and make sure I start the season right, I made some very tasty, fall inspired cookies!


I also busted out my brand new pumpkin body lotion and fall-smelling candles to boot!  So now my house smells like a pumpkin and I do, too!  But back to the important stuff:  COOOOOOKIES!!!

Vegan Pumpkin Spice Cookies (me want it.)


2 1/2 Cups All-Purpose Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 Heaping tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

1/4 tsp. Allspice

1/2 tsp. Salt

1 Cup Granulated Sugar

1/2 Cup Brown Sugar (Lightly packed)

1/2 Cup (1 stick) Softened Earth Balance Baking Sticks

1 Cup Pumpkin

1 Ener-g Egg Replacer

1/2 Tbs. Vanilla

2 Tbs. Maple Syrup



Uh-huh-uh-huh-uh-huh!  Flavor profile Pumpkin Bomb ‘Splosion! 🙂


1.  Combine your dry ingredients in a bowl and set aside. 

2.  In a larger bowl, cream your “butter”.

3.  Beat in the sugars, ener-g, vanilla, and maple syrup.  Cream until light and fluffy.

4.  Add the pumpkin to your sugar/butter mix and combine.

5.  Slowly add your reserved dry ingredients to your wet ingredients, mixing until nicely combined.

6.  Using a spoon or small scoop, drop the cookie dough onto a baking sheet that has been sprayed with non-stick spray.

7.  Bake for about 10 minutes (check the bottoms for done-ness).  If you made larger cookies than me, they will obviously take longer.  I’m trusting you all to know when the cookies are done.  🙂



Notes:  These cookies taste very pumpkin-y and make your house smell AAAHHH-MAAAAAY-ZING!  They are better once they have cooled 100%, and it will be hard to wait!  You could easily roll them in a little cinnamon sugar before baking.  To me, it seemed like they needed a little….something.  The naked cookies were yummy, but they needed GLAZE.  Yes.  When in doubt add more sugar, right?  …right.  😉

Glaze (these amounts are approximate; I suggest futzing with the ratios to get the taste right for your taste buds)

1/4 Cup Powdered Sugar

1 tsp Vanilla Almond Milk (or alternative milk option of your choice; doesn’t need to be vanilla either, it’s just what I had handy)

1 tsp Maple Syrup

8-10 Drops of Lemon Juice (this helps make it a bit less shockingly sweet)

Combine all ingredients in a small bowl.  Stir together until smooth.  Drizzle over cookies.



These cookies will certainly help perk up a ho-hum day and fill your house with some fun, autumnal cheer!  They are pretty easy to make, too.  Nick said that these cookies would be good with raisins in ’em.  …I guess I could see that.  Me?  I just want to eat them!

I’m going to bring some with me tonight because we are headed to Santa Barbara to go see Son of Doo-doo and Heather!  Yay for game night!

Next order of business: Kickstarter!  I got my 7th backer today!  Huzzah!  Thank you to all my backers and to all of you who are helping to spread the word.  I am so grateful.  🙂  Keep up the good work and I might share some pumpkin cookies with you!

Oh, wait, you missed the Kickstarter link?  Here it is again!

Do you need even more ways to stay in connection with all things pirate?  Like Modern Pirate Quarterly on Facebook!





Chocolate Chew Cookies aka “Crack Cookies” + Weekend Round-up

Happy Sunday!

Well, I’m just dragging today.  I don’t know if it is because the sun hasn’t come out yet, or if it’s because I just didn’t sleep well last night.  I was plagued with nightmares.  I woke up trying to scream but couldn’t.  I kept feeling like someone was in the room, but I *knew* better, but in my half asleep state… I think this really helped make the nightmares more potent.  Ah well.  Nothing a little coffee can’t fix! 🙂

I did bag out on my run this morning and opted to nibble on a cookie and a tofu dog thingy for breakfast.  It was the closest thing to eating an egg.  Yes, Jessica math goes like this:  1 cookie + 1 tofu dog = 1 egg

Do not try this ratio in baking.  😉

Okay, I’ll start with the fun, and as promised, here is the cookie recipe!  When I was younger, I called these cookies “chocolate crack cookies” because they are addictive, like crack! So p.c. of me, I know.  Plus, they tend to get a lovely crackle top on them, so if you are more comfortable thinking of them in this light, then run free with your bad self!  My mom is going to kill me when she finds out I’ve posted this–she’s a recipe hoarder. lol She don’t share with no one! But I’m a fan of spreading the wealth and sharing the good stuff.  Why keep it all for me?  I’m pretty sure that once I share this blog, she’ll read this, and never share another recipe with me again.  Little does she know that like the secret pirate ninja I be, I sneaked in and took photos of all the recipes I really like and use often, so they are handy-dandy on my phone.  Heh heh heh!  😉  ….besides, Mom, this recipe has been modified from its original version to be vegan-good!

Chocolate Chew (Crack) Cookies – Vegan


2 Heaping Cups Vegan Chocolate Chips Melted (I like the semi-sweet vegan ones from Wholefoods)

3/4 Cups Earth Balance Vegan Buttery Sticks (at Room Temp.)

1 1/2 Cups Granulated Sugar

1 Tsp. Vanilla Extract

3 Eggs (I used Ener-G Egg Replacer, mixed and ready to go)

3 Cups All Purpose Flour

1 Tsp. Baking Soda

1 Tsp. Baking Powder

1/2 Tsp. Salt


Preheat oven to 300 degrees.

Use a double boiler and melt the chocolate, slowly, on a low heat, checking often.  I do find that vegan chips are a little more fussy when they melt and are prone to burning–you know, getting crumbly and not melting right.  This could also be that I’m just impatient.  lol  Once nicely melted, set aside.

Combine all dry ingredients, sift or mix together, set aside.  Beat “butter” until creamy.  Add sugar, whip until smooth and fluffy.  Add vanilla and beat again until light and fluffy.  Gradually add the egg replacer and keep beating.  I did find that this mixture did whip up and behave fairly similarly to how non-vegan dough acts/looks at this point, which gave me hope.  Add in melted chocolate, combine nicely, then add the dry ingredients and mix until just combined.  Form balls, roll in sugar, the bake!  No time in the fridge needed for this dough!  If you find that the dough doesn’t want to combine toward the end, add a few drops of water (literally, it doesn’t take much) to the remaining dough.



Here is the dough, ready to bake.


I ran out of granulated sugar!  Can you believe that?  Well, powdered sugar will work, too!  I also got creative and used coconut sugar on some of the dough balls, just to see how that would turn out.


My little coconut sugar minions of goodness, in baking formation.


Oh yeah.  Eat your heart out. 🙂  Note the “cracked” top?  Crack cookies, baby.  Not crack baby cookies.  That’d be wrong.


Here’s the loot!  This recipe made 29 medium-sized cookies and 11 lil’ babies for tasting.  This recipe was modified from the original and the amounts cut in half so that I could use a hand mixer–if you want a ton of these cookies, double the recipe and use a free-standing mixer as my little handheld could barely mix in the flour.  Plus, until I checked how these would turn out, I didn’t want to commit to that much potential waste.


Money Shot!  So. Chewy.  🙂  Bake for about 8 – 10 minutes and let cool for a few on your baking sheet before transferring onto a cooling rack or paper towels.


In a bag and ready to go!  I attached a little note to each–one said, “Welcome Doo-Doo!” and the other said, “Welcome Son of Doo-Doo!”  🙂  I think I’m funny!

Anyway, I heard that the cookies were well enjoyed by all.  The coconut sugar did turn out and was tasty.  I’d also say that if you are a chocaholic, you could drizzle chocolate on top of the cookies or dip in melted chocolate instead of using sugar.  These would also be great cookies for an ice cream sandwich or if they stick around too long a get a bit stale (doubt that would happen, but in this unlikely event) you could smash up and use for a cookie crust for a pie of some kind.

So today’s agenda boasts several notable things!

1.  I’ve handed off the jpgs of my book to my publisher to convert into pdf format. YAY!  What a relief!  That was holding us up so bad and was a huge source of frustration!

2.  Blog (duh, have to do that–it’s like taking a sanity pill.  I’m sure all you other writers out there feel the same way.  If you aren’t writing, you are not feeling super groovy!)

3.  BBQ at the Papa’s!  And YES I get to meet Son of Doo-Doo!  I haven’t met either of Karen’s kids.  I’m a bit nervous/excited/nervous.

4.  Hit the store to get salad fixin’s and fruit and maybe the stuff to do some guacamole.  🙂

Yes, I know I mentioned in a previous post that there are some heavy topics that I wanted to talk about, namely, sharing my publishing joy with my dad.  Basically, when I finally shared with him, he was less than excited, I suppose he was about the same as my mom?  Mild interest.  On a scale of 1 – 10, with 1 being no interest, and 10 being jubilant, he was at about a 2.  Oh well.  I guess it comes back to this:  If you are looking for approval, you are always looking outside yourself and having to use measures and judgments.  If you acknowledge you, you include everything, everyone, and suddenly the greatness you be can just, well, be!  So I’m really done seeking approval.  Easier said than actually done, I suppose.  I write because I love it.  I asked Nick yesterday, “Is there anything you love so much, you’d do it for free?”  He said, “Not really….I guess if the project were cool, I’d design it for free…..” I said, “Well, I love writing.  I do it for free I enjoy it so much.”  I guess it’s hard for people to relate when they haven’t experienced this kind of love.  Haha, I guess it’s like parenting?  That definitely pays crap, right? 😉

So on that “hm” note, I’ll bid you all a’do.  Make the cookies.  🙂  Eat and enjoy!  See you all later!