recipe: chocolate chip & dried-up grape cookies

Since moving out here, I have gotten into the habit of baking something with Remy usually every second day. After waking up and tackling the leftover dishes, we generally find a recipe to bake before heading out for our morning walk. Remy always requests it and I find that it is such a learning and bonding moment with your child. Aside from licking the bowl, I never remember baking with my own mum. If we did, then I wish that I still had those memories!

This particular morning I had set out to make basic chocolate chip cookies. However, I only had 1 cup of chocolate chips (you needed 2), and so I improvised by adding raisins. Or “dried-up grapes” as Remy called them. Since I already wasn’t following the recipe, I decided to cut the all-purpose flour with pastry flour that I had laying around. I wanted to see how it would alter the cookies. I also reduced the number of eggs and added a bit of canola oil. I’m not an experienced enough baker to see exactly what those changes did, but the cookies turned out really “yummy” so I just thought that I would copy down the recipe verbatim!

This is a departure from my regular vegan recipes. Let me know if you try it, and any other changes you might have!

Chocolate Chip & Dried-Up Grape Cookies

Ingredients:

3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter
1 egg
1 tsp vanilla extract
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup cake and pastry flour
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 375°F. In a large bowl, cream together the butter and sugar. Then add the egg, vanilla, and canola oil. Stir in the flour, baking soda, and salt. Mix well. Lastly, add the raisins and chocolate chips.

2. Using a tablespooon, grab a spoonful of cookie dough and place in the palm of your hand. Roll into a ball, and drop onto an ungreased pan. Bake for 8 minutes for softer cookies, and 10 for crispier ones.

Emory

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recipe: caramel raisin popcorn

caramel-raisin-popcorn-3Ingredients

10 cups popped corn
¾ cup unsalted butter
1 cup brown sugar
1 cup raisins
¼ tsp baking soda

caramel-raisin-popcorn-1Steps

1. Make all of the popcorn. Spread out half (5 cups) onto a cookie sheet. Add ½ cup raisins.

2. Place the butter in a medium saucepan. Cook over medium-high heat until melted.

3. Add the brown sugar and baking soda. Continue to cook for an additional 3 minutes, keeping it bubbling. Stir continuously.

caramel-raisin-popcorn-24. Remove the mixture from heat, and immediately pour half onto the cookie sheet. Sufficiently mix the popcorn, and set it aside. Add the rest of the popped corn to the cookie sheet with ½ cup raisins and the remaining caramel mixture. Blend well once again, and set aside.

caramel-raisin-popcorn-45. Let the popcorn cool for some time. Once it’s cool and the caramel has hardened, it’s ready to eat!

<3

Emory

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vegan oatmeal raisin cookies

Processed with VSCO with a4 presetNow that I have eliminated so many foods and food groups from my breastfeeding diet, when it comes to indulging in sweet treats, I am limited to but a few options. Certainly nothing that involves dairy or chocolate. So what’s left? Nothing that is store-bought and tastes good!

I was going through my old recipe book one day and as luck would have it, I came across my vegan oatmeal raisin cookie recipe. I used to eat these cookies on a daily basis years ago when I was still a barista at a local coffee shop. The recipe is actually inspired by one of their vegan cookie recipes, but instead of raisins, they used dairy-free chocolate chips. It’s delicious either way.

Processed with VSCO with a4 presetVegan Oatmeal Raisin Cookies

Processed with VSCO with a4 presetMakes 18 cookies

Ingredients:

3 bananas
2 cups rolled oats
1/3 cup vegetable oil
1 cup raisins/dairy-free chocolate chips
1 tsp vanilla extract
1 tsp cinnamon
1 cup brown sugar

Processed with VSCO with a4 presetSteps:

1. Stir ingredients together in a large bowl. Let stand 15 minutes.

2. Preheat oven to 350°F.

3. Spoon a tablespoon full of batter into the palm of your hand. Press together, then place onto a cookie sheet.

Processed with VSCO with a4 preset4. Place cookie sheet in oven. Bake for 20 minutes. Remove, let cool, and enjoy!

Processed with VSCO with a4 presetI will add that if the batter is too runny, the cookies won’t hold together. In the event that you use large bananas, be sure to add more oats so that it has a thicker consistency.

<3

Emory

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ukrainian christmas: pecan and raisin butter tarts

ButterTarts9ButterTarts5Merry Ukrainian Christmas! Is that how you would say it? Whatever the case may be, today is the beginning of Ukrainian Christmas. Just when you thought the holidays were over, along comes another one! You just can’t escape the festivities.

Being that I am Ukrainian, I will be celebrating with my family tonight. At least in the sense of food and togetherness. Isn’t that the best kind of celebration, though? While I initially made this butter tart recipe for Christmas on December 25th, I wanted to have them again for our Ukrainian Christmas meal. They’re just that good.

ButterTarts1Pecan and Raisin Butter Tarts:

(makes 30 tarts)
1 1/2 cups packed brown sugar

2 eggs
1/2 cup butter
2 cups raisins
2 tbsp cream
1 cup chopped pecans
30 tart shells

Steps:

ButterTarts3

1. Soak the raisins in warm water for 30 minutes.

ButterTarts22. Cream the butter, sugar, and eggs together.

ButterTarts43. Add remaining ingredients. Mix well.

ButterTarts74. Pour mixture into tart shells. Make sure that they are no more than half full.

5. Put the tarts into the oven. Bake at 325°F for approximately 25 minutes.

ButterTarts86. Remove. Devour. 

ButterTarts10I hope everyone has a wonderful day!

<3

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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