cookie monsters

What is the best way to spend a Friday morning?

If you answered “Baking cookies” then you are spot on! That is exactly what my classmates and I did this previous Friday and it was mystical.

Each person baked a recipe so we had plenty of cookies to choose from, I baked Rolled Fig Cookies that we nicknamed “Figlets.” Personally I think they were awesome and like an even tastier and vegan version of a Fig Newton!

There were a couple other vegan recipes:

Pecan Tuiles, these reminded me of the winter holidays!


and Gluten-Free Ginger Crisps


Other cookies made were:

Jam Dot Cookies (these are the Natural Gourmet Institute’s signature cookie and they’re served at every open house. These were made with butter but I’ve made a vegan version before for the open house with coconut oil instead.)



 Gluten Free Chocolate Chip Cookies (the unappealing color is from the buckwheat flour)


Checkerboard Cookies


Raspberry Shortbread Linzer Cookies


Chocolate Biscotti


Chocolate Cherry Pecan Bombs Bars



There were baked goods up the wazoo today and I couldn’t be happier. Our conversion practicum consisted of us splitting into pairs and converting traditional recipes into vegan health-supportive ones.

After our class was divided into pairs, the chef randomly drew our names out of a hat to decide which order we would pick our recipe. My group mate and I actually got to pick first and we picked brownies! A good vegan brownie is hard to find so we had a tough challenge ahead of us…

We started off by making the traditional recipe for Girardhelli’s Award Winning Brownies. They had a great moist texture and crispy top but were too sweet for my taste. They were very photogenic though 🙂

Our second step was to replace the white flour with whole wheat pastry flour. The flour substitution didn’t affect the finished product much, but the accidental omission of 1/4 cup cocoa powder made our second batch lighter in color and less sweet. (It was all Ellie’s fault)

We nicknamed these the George Hamilton brownies because they looked like they got a little too tan, like George Hamilton. The difference in color is especially noticeable when compared to the original…

Our third step was to replace milk but since the recipe didn’t have any we moved on to step four, replacing the additives. The additive in these brownies is cocoa powder so we subbed Girardhelli sweetened cocoa for unsweetened Dutch-processed cocoa which made the brownies much darker less sweet. For some reason they also came out super dry…

Step 5 is when white sugar is eliminated and replaced with a more health supportive sweetener. We chose to use coconut sugar but to counteract the dryness from switching the cocoa we also added some maple syrup. These brownies were delicious and a huge hit with everyone who tried them! They were remarkably moist and had a deep chocolate flavor that greatly surpassed even the original “award-winning” recipe.

Replacing the butter in step six was another challenge. Butter really adds a richness and binding ability that is not easy to replicate in dairy-free baking. We substituted the 1/2 cup butter in the recipe for 6 tablespoons of coconut oil and the result was a brownie that was so dry it sucked the moisture right out of your mouth. I was so appalled I forgot to take a picture…

We upped to coconut oil to 8 tablespoon for our next batch but were also faced with the challenge of replacing the eggs for a vegan alternative. We wanted something moist and sweet so we added something special. Any idea what this could be?

Soaked prunes! We pureed soaked prunes and raising and used them as an egg replaced. because of this secret ingredient we nicknamed these “Digestive Brownies!” The finished product was perfectly moist, rich and sweet with a slightly fruity aftertaste.

I don’t think we perfected vegan brownies but I was happy with what we accomplished. We definitely learned from our mistakes and I think with a little more experimentation we could produce something vegan and drool-worthy. Our Step 5 brownies were out of this world though! Here are all our creations side by side:

Our class is naturally boisterous and combined with lots of sugary snacks we were behaving like five year-olds at recess. To balance all the sugar Chef Elliott made us his famous miso soup which worked wonders for calming both our minds and stomachs. It was kind of freaky how well it balanced us out! It was a really great soup and I’m so happy he gave us the recipe so I can make it at home!

Other groups had similar successes and failures with thier own recipes. We had a tasting and conference about the various stages of our conversions and I learned a lot about what does and doesn’t work with baking.

The other recipes were ginger muffins, carrot cake muffins, banana muffins, chocolate chip cookies, black and white cookies, peanut butter cookies and oatmeal raisin cookies.

On another good note, I ran for six minutes at physical therapy today pain-free! That’s a new post-injury record! I’m so happy I’m improving! I better get to bed so I have energy for tomorrow because I’ll be spending another full day in the kitchen baking cakes and then helping prepare a Friday Night Dinner. I’m off to pass out in a sugar-induced coma, good night.

intro to baking

Today was the first of what I’m sure will be magical weeks of excellence because it was the first day of our baking segment! I was giddy all day and it wasn’t even because of a sugar high… that comes tomorrow 🙂

We didn’t actually bake today, instead class consisted of a baking lecture demo and then a lecture about converting traditional baked goods into vegan health-supportive ones. Tomorrow we will be converting standard recipes like Nestle Tollhouse Chocolate Chip Cookies into vegan cookies by replacing one ingredient at a time. I’m excited!

Today we learned all about different flours.. Did you know that the climate in which wheat is grown affects the kind of baked goods it will produce? Flours from wheat grown in the North are heavier and have a higher protein and gluten content than those grown in the South. Northern wheat is better suited for yeast breads whereas the  lower gluten content in Southern flour is better for pastries. We also learned about leaveners and the difference between baking soda and baking powder. I was surprised that baking powder is just baking soda with an acid (cream of tartar) added in because I always thought it was the other way around!

The chef showed us three different cakes using the three leavening methods:

  1. Chemical leaveners like baking soda and baking powder
  2. Butter and sugar that has been whipped
  3. Egg foams

The first cake was a vegan Carob Walnut Cake that used chemical leaveners. Carob is one of those ingredients that sounds so hippy-dippy and health-nutty that I was dubious of how this cake would taste but it was excellent. I want to recreate this at home ASAP!

I really liked it 🙂

The second cake was actually not a cake but cookies. Why did I call it a cake? It was shortbread cookies, aka The Food of my People. Shortbread contains a ridiculous amount of butter and uses the whipped butter to leaven. This shortbread uses maple crystals instead of white sugar so that’s why it’s kind of brown. I always thought that the little holes in shortbread were for decorative purposes but they are actually there for some of the steam from the butter to escape. Cool right?

I was trying to think of some way to veganize it but I don’t think there’s any way to get that butter flavor. If I replaced it with coconut oil and gave it to my shortbread-loving Scottish mother, she would probably not be impressed. The last cake the chef baked was a Genois that uses whipped eggs as the leavener.

I’m so excited to get my bake on tomorrow!

When I got home from class I drank some kombucha, went to yoga and then came home and saw this weird rash on my arm. It’s raised, hurts when I press it and really freaks me out…

I also have this weird growth on my lap… I wonder what it could be…

Preparing for Travel by Baking Cookies

I’m leaving tonight for a vacation in Europe! My parents gave me a trip to Paris, Aachen and London as a graduation present and I am beyond excited to get on my way this evening. My first stop is Paris where I will be visiting with my freshman year roommate who I haven’t seen since last May!

Before I could start packing, however, I needed to get my bake on. I put on my new cupcake apron and set out to make a recipe from the copy of Vegan Cookies Invade Your Cookie Jar I received for Christmas. I made the Banana Everything Cookies and they were delicious. There is A LOT of oats in them so they are super chewy and taste pretty healthy. The addition of mashed banana, walnuts and chocolate chips added to the delicious factor of these babies and they were polished off by me and my family in no time. I did save one cookie to pack with me in my carry on as a snack later!

Does anyone else have the problem where you make your cookies larger than the recommended amount? This recipe made two dozen cookies but I only had eighteen! This always happens to me…

I’m kind of frightened of flying, I know it’s a silly thing to worry about but I’m always scared that something bad will happen. People always remind me that it’s much more likely to be in a car accident than a plane crash but it just feel so much more dangerous to be in the air! I usually just take a Benedryl so I get knocked out for the entire flight and don’t worry about it. I’m going to really miss this guy:

As a side note, last night I saw the movie Tintin in theaters. It was really good and there was a cat in it who looked just like Henry! It was a great adventure story and really clever, I highly recommend it and it’s not just because my cat stars in it. After baking and snapping some pics of my favorite kitty, I better get started on packing! My flight leaves in 9 hours, Europe here I come!

I probably won’t be posting once I’m abroad, but I’ll be back on the 23rd!