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!






Friday Means The Weekend is Here! + Banana & Peanut Butter Yummies


Happy Friday everyone!  What do you make when you want something sweet, semi-healthy, that is easy and quick to make?  Banana Yummies of course.  Well, I don’t know what else to call them, so you figure out the name.  I’ll just give you the recipe and directions!  Sure, this isn’t super original, but they are very tasty, so….here ya go.


I also love the limited number of ingredients this recipe calls for!


1 Banana (or more, depending on how many people you want to share the yummies with.  I find that if I make too much of a good thing, I eat too much of a good thing, and well, you guessed it!  It isn’t such a good thing in the end!  And by end, I mean MY end!) lol)

Peanut Butter &/or Almond Butter (I wasn’t sure which would be tastier, so I did half and half!  More on this to follow!)

4 TBS Chocolate Chips (I like the Enjoy Life brand, they are vegan, but if you aren’t vegan, use what you have around the house.)

1/2 Tsp. Coconut Oil (optional.  Makes the chocolate nice, smooth, and more melty.)


1.  Slice up your bananas.  Lay slices on a small plate or baking sheet lined with wax paper.  Note:  I thought I was being all fancy to slice them diagonally.  I do NOT recommend doing this!  Had I thought about it better, I would have realized that trying to line up the tops with the bottoms down the road to make them sandwiched would be tricky.  Then, getting them all coated with chocolate would also be hard!  Boo!  Anyway, make them nice, coin shaped, about a 1/4 inch thick or so.


2.  Put a little dollop of either peanut butter or almond butter in the center or 1/2 the slices.


3.  Next, turn them into little sandwiches!


See what I mean about how they don’t line up nicely?  Coin shaped, people!  Coin shaped! lol

4.  Put the little banana sammies in the freezer for about 10 minutes while you prep and melt your chocolate.

5.  Place the coconut oil in a small pan or pot.  Using medium low heat, melt the coconut oil.  Then add the chocolate chips and stir until the mix is nice and smooth.  Careful, vegan chocolate melts kinda funny sometimes!  It can burn much faster than regular chocolate.



6.  Place semi-frozen banana sammies on a fork, then spoon chocolate all over them until they are completely covered.  Then place back on the wax paper.  Once all sammies have been covered in chocolate, put them back in the freezer.

7.  Let freeze for about an hour.  Eat, enjoy, share, eat…. 🙂


Almond Butter vs Peanut Butter!  Which tasted better, you might ask?  BOTH were equally AMAZING.  I’d suggest try making both and have a taste test like we did around here.  Nick and I couldn’t decide which was better.  If you make ’em and have a preference, I’d love to know!

Next order of business:  KICKSTARTER UPDATE.  Well, I have SIX backers!  Um, yes, they are all friends and family.  So, at least I know who I’m giving a kidney to should they ever need one! 😉  I’m starting to get a little nervous that people may not “get” my idea, or something.  On my Kickstarter stats, people watch my entire video only 20% of the time!  Guys.  Watch the FULL video.  There are outtakes and they are funny; certainly worth sticking around for!

27 days left on Kickstarter!  Ah!  Okay, here is the link again, in case y’all missed it.

And here is the facbook page for Modern Pirate Quarterly!  Go “like” it!  You know you do! 🙂


Last but not least, people, have a great Friday!

Totally Yummy Vegan Tacos + Happy Talk Like a Pirate Day!

Happy Talk Like a Pirate Day!  Avast ye mateys!  Ye be lookin’ fer some treasure?  …how about an easy, quick, and SATISFYING taco filling that is, oh yeah, VEGAN.



1 Can Drained and Rinsed Black Beans

1/2 Chopped Onion

1/2 Tbs Coconut Oil (my new favorite thing!)

3/4 Cup Veg Stock

4 Tbs Lentils (I used Red Split Lentils, I find it made for a meatier sort of texture and took less time to cook)

Salt & Pepper

Garlic Powder (to taste)

Cumin (to taste–less is more for me on this one)

Smoked Paprika (to taste-I didn’t measure, just shook some in, like 6 heft shakes)

Red Pepper Flakes (one or two shakes)

Oregano (to taste–I used roughly 1/2 tsp)

South African Smoke Seasonings (optional and again, to taste)

4-5 Tbs Salsa (or tomato sauce)



1.  Saute onion in coconut oil until translucent. 

2.  Add beans, veggie stock, salsa, lentils, and seasonings.  Stir.

3.  Cover and simmer over lower heat for about 1/2 hour, or until the liquid has been mostly absorbed.  Give it a little taste-er-roo about 15 minutes in and add extra seasonings if you need ’em.  If you find that your lentils have sopped up the liquid and aren’t quite done, just add more veggie stock, cover, and simmer.


I served with lettuce, tomato, and made some cashew cream, from scratch!


Want to know how to make it?  Soak raw cashews for a couple of hours.  Blend with water, lemon juice, salt and pepper until you achieve the desired consistency. 


Nomy-numers.  Here is me, going to town on it, cookie monster style!  (Me want it!)

I don’t know about you other vegans, but I miss good ol’ greasy, lard-laden Mexican food sometimes.  My stomach and backside don’t, however, so this recipe is great.  It quenches the cravings for Mexican food and is pretty darn healthy.  

Next order of business!  Kickstarter!  Thank you to my first five backers!  You guys rock so hard!  (Don’t know if you read this blog, but if ya do, thank you!)  I’ve got a ton of stuff to do today to promote Modern Pirate Quarterly, and I have my usual business development for Knot Design.  If you missed the link to my Kickstarter project, here it is again!

Go watch the video!  It’s funny!  …least, I think so.  🙂

Arrg!  Go speak like a pirate and smell like one, too!  Arrrrg!  And make tacos!


My Pesto is the Best-o

Hey All!

So, I’m thinking you’ve been long overdue for a yummy and easy recipe.  Amiright?  ….pretty sure I’m right.  😉

I made this for dinner last night.


I’ve loved pesto for a long, long, time now, but rarely order it out or make it at home because it has so. much. oil.  And I have considerations about eating it for that reason.  I’ve since lightened up the basic pesto recipe and find it to be even better than the stuff you get out or in a jar.  The addition of the vegan sausage really put the dinner over the top and made it even tastier!

My Pesto is the Best-O Recipe

1 Cup Packed Fresh Basil Leaves

1/4 Cup (heaping) Walnuts

4 Tbs. Olive Oil

4 Tbs. Veggie Stock

4 Cloves Garlic

Dash Red Pepper Flakes

1/4 tsp. Salt (or add to taste)

1 ladle-full (about 4 Tbs.) Pasta Water (the water the pasta was cooked in.)


Place all ingredients into a Cuisinart and blend until smooth.  


You see here the type of sausage I use.  I love it because it doesn’t have any processed soy meat in it and tastes great! 

Once your pasta is al dente, drain (after adding the water to the sauce that is!), put back in the pot, add in the sausage and sauce, toss to coat, then cover, and put on low heat for about two minutes.  (Side note: By doing this, you really get the pasta to soak up the flavors of the sauce.  The added bit of heat cooks the raw garlic just a bit, so it is less bitter.)  Toss pasta again, leave lid on, turn off heat and let sit for another few minutes.  You can use this time to prep garlic bread and a salad! 

This recipe makes about a 3/4 cup of sauce–enough to cover and coat 6 – 8 servings of pasta.  I like to make enough for leftovers, which taste great cold, by the way.  Also, I used one vegan sausage for the two of us, but if you are cooking for more, modify this amount.  I’ve also found that the pesto sauce will free just fine, in case you have extra and you don’t know what to do with it. 


This recipe is super good, super easy, and now made guilt free!  So enjoy!