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!

http://www.ohladycakes.com/2011/11/pumpkin-cinnamon-roll-cookies.html

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

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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:

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

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It rolled out and rolled up like a champ!

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

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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!

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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.  🙂

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

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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:

PUMPKIN CINNAMON ROLL COOKIES

 

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
Filling
1 tbsp butter, melted
1/4-1/2 cup brown sugar
2 tsp ground cinnamon

Glaze
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!

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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.)

Ingredients:

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

 

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

Directions:

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.  🙂

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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.

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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!

https://www.facebook.com/Modernpiratequarterly

 

 

 

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.

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Ingredients:

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)

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Directions:

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.

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

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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. 

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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!