I am so happy I tried this recipe! Super yummy. :)
For the pecan streusel, you'll need:
1/4 cup flour 3 Tbsp brown sugar 1/4 tsp cinnamon 1/4 tsp allspice 1 Tbsp canola oil 1 cup chopped pecans
Mix together the flour, sugar, and spices. Drizzle in the oil and mix with your fingertips until crumbs form. Mix in the chopped pecans, and set aside.
For the cake, you'll need:
1 15 oz can pumpkin 3/4 cup soy milk 3/4 cup canola oil 1 1/2 cups granulated sugar 3 Tbsp light molasses (I used agave nectar) 2 tsp vanilla 2 2/3 cups flour 1 Tbsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 3/4 tsp nutmeg 3/4 tsp ground ginger 1/2 tsp allspice 1/8 tsp ground cloves
Preheat the oven to 350 degrees. Lightly grease a 9x13 inch pan.
Combine the pumpkin, milk, oil, sugar, molasses, and vanilla. Mix well. Add half the flour, baking powder, salt, and spices, using a fork to gently fold everything together (this prevents the pumpkin from becoming gummy due to overmixing). Add the remaining flour and mix gently until combined.
Pour the batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before cutting. Enjoy!
These are the cookies I have made in a while. When we made them this afternoon my 6 year old hugged my legs and said, "You're the best Mom ever!" That alone makes this trying at least once. :)
I got the recipe from the back of the Western Family Instant Oatmeal box
1 C brown sugar
1 C granulated sugar
1 C shortening ( I used 1 C softened butter)
2 tsp vanilla
2 Tbs. milk
2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C instant oatmeal
Preheat oven to 350. Beat shortening/butter and sugars until creamy. Add eggs, vanilla and milk; mix well. Combine flour, baking powder, baking soda, and salt. Add to wet ingredients, mix well. Stir in oatmeal and additions *
Put rounded T of dough on greased cookie sheet and bake 10-12 minutes or until edges are light brown. Let stand for 5 minutes before moving to cooling rack.
1 C chocolate chips or peanut butter chips, OR 1 C raisins and 1 C chopped walnuts/pecans, OR 2 C coconut
Hello, this cake is my new favorite! Delicious, beautiful, and good for you. :)
3 1/2 cups whole-wheat pastry flour (or you can sift whole-wheat flour, making it lighter like pastry flour) 2 tsp. baking powder 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1 1/2 cups pure maple syrup 2/3 cup canola oil 2 Tbs. vanilla extract 1 Tbs. apple cider vinegar 2 tsp. maple extract Confectioners’ sugar, for dusting berries for garnish
Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.
Sift together flour, baking powder, baking soda, cinnamon, and salt in bowl.
Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.
Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar and decorate with berries before serving.
About time I posted again! Here's a new favorite of mine from the awesome cookbook (Veganomicon) I got for Christmas. Enjoy!
1 cup quinoa 1 cup pineapple juice 1 cup cold water 1/4 tsp soy sauce 4 oz raw, unsalted cashews 3 Tbsp peanut oil 2 green onions, sliced thinly 2 cloves garlic, minced 1 hot red chile (I used 2 jalapenos), sliced into thin rounds 1/2 inch piece ginger, peeled and minced 1 red bell pepper, diced 1 cup frozen green peas or cooked edamame (I used peas) 1/2 cup fresh basil leaves, rolled and sliced into thin shreds 2 Tbsp chopped fresh mint 10 oz fresh pineapple, cut into bite-size chunks (about 2 cups) 3 Tbsp soy sauce 3 Tbsp vegetable broth
Prepare the quinoa first: Combine the quinoa, juice, water, and 1/4 tsp soy sauce in medium-size pot. Cover, bring to a boil, lower heat and cook 12-14 minutes until water is absorbed and quinoa appears plump and translucent. Uncover, fluff, and let cool. (It's best to do this the night before and cool it in the refrigerator.)
Place the cashews in a dry wok over low heat, stirring until lightly toasted, about 4-5 minutes. Remove cashews and set aside.
Raise the heat to medium and add the peanut oil, green onions, and garlic. When the garlic starts to sizzle, add the chile pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the pepper is softened and the peas are bright green. Add the basil and mint, stir-fry for another minute, then add the pineapple, quinoa, and cashews.
Combine the soy sauce and vegetable broth; pour over quinoa mixture and stir well. Stir-fry for 10-14 minutes more, and enjoy!