I haven’t fallen off the planet…

29 Jan

My full plate has been really full for the last 7 months and, unfortunately, creating recipes and blogging had to be moved to the “only when I have time” list. Which, obviously, I never got to!

So, let’s see…since I last blogged, the rest of June 2011 was filled with Brady turning 10, Madison graduating from elementary school, Logan winning the Cub Scout Fishing Derby, and a nice long camping trip up in Michigan.

We spent 4th of July at a friend’s cottage, shared in two weddings, celebrated Logan’s 7th birthday and took Madison to Girl Scout camp in July.

In August, we hosted the family campout, spent lots of time in the pool, and handled the business side of Hornets football, which included Jason coaching.

Junior high football cheerleading (Madison), Hornets football (Brady) and soccer (Logan) practices and games filled September and October, not to mention the beginning of a new school year.

In early October, my dad had a heart attack, followed by a quintuple bypass, so I spent a week in North Carolina.

As Hornets wound down in November, junior high basketball cheerleading filled our afternoons, along with Cub Scouts, a late fall camping trip and Thanksgiving…which led into a jam-packed holiday season, Madison’s 13th birthday, and the kick-off to a new year. Whew! I think I need a vacation!  🙂

Things haven’t slowed down yet, but I baked today (!) and felt the need to share the recipe. My recipe was inspired by Isa Chandra Moskowitz’s Mexican Hot Chocolate Snickerdoodles, which I made at Christmas. They were delicious and well-received, but the kids asked for chocolate-chocolate chip cookies today and I decided to “customize” Isa’s recipe and make my own. These are vegan and are the perfect accompaniment to coffee!

Chocolate-Chocolate Chip Cookies (vegan)
makes 2 dozen

1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (original or vanilla)
1-1/2 teaspoons vanilla extract
1 teaspoon chocolate extract (or more vanilla)
1-2/3 cups white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/4 cup sugar, in a small bowl, for topping

Preheat oven to 350. Line 2 baking sheets with parchment paper. In a large mixing bowl, use a mixer to blend oil, sugar, maple syrup, almond milk, vanilla, and chocolate extract. Blend on medium speed until creamy. One at a time, add in flour, cocoa powder, baking soda and salt , mixing well after each one. Continue mixing until dough holds together and is smooth. Stir in chocolate chips.

Roll dough into 1-ounce balls (about the size of a big cherry tomato) then roll in 1/4 cup sugar to coat. Flatten slightly and place on cookie sheet about 2″ apart. Bake for 8-10 minutes, until tops are crackled. Cool on the cookie sheet for 5 minutes then cool completely on cooling racks. Enjoy!

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