oatmeal chocolate chip cookies

January 8, 2013 by 2 Comments

These cookies! So very good! Nice and chewy with just the right amount of melty chocolate. Perfect with a nice glass of my favorite almond milk!

 

Oatmeal Chocolate Chip Cookies

by Sarah Collins Chapman

Prep Time: 10 min

Cook Time: 10-12 min

Keywords: bake vegan cookie

Ingredients

  • 1/2 cup butter (or earth balance)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 flax egg (1 T ground flax seed + 3 T water)
  • 1 t vanilla
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 cup all purpose flour
  • 1 cup oats (quick oats or rolled oats will both work)
  • 1/2 cup chocolate chips

Instructions

Preheat oven to 350 F

Whisk flax egg (1 T flax + 3 T water) together and set aside

Beat butter and sugars together (I used a hand mixer) until creamy

Add flax egg and vanilla and beat until combined

Beat in remaining dry ingredients except for chocolate chips

Fold in the chocolate chips by hand

Drop by the tablespoon onto a prepared baking pan and bake for 10-12 minutes

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mmmmm… just look at em!

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Enjoy!!!

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Blueberry oatmeal muffins

August 2, 2012 by Leave a Comment

I got some organic blueberries on super sale at the farmers market last weekend and we’ve already eaten most of them right out of the package but I wanted to save some back for some blueberry muffins. 

 

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These are super delicious- a great grab-and-go breakfast or snack option when you’re in a hurry!  Also, I’ll never buy supermarket blueberries again after trying these from the farmer’s market. So. Much. Better!

 

Blueberry Oatmeal Muffins

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5 min

Cook Time: 20-25 min

Ingredients (12 muffins)

  • 11/2 cup whole wheat pastry flour
  • 1/2 cup oats
  • 1/2 t salt
  • 1 T baking powder
  • 1/2 cup sugar
  • 1 cup milk (I used unsweetened almond milk!)
  • 1/2 cup applesauce
  • 1 t vanilla
  • 11/2 cup fresh blueberries

Instructions

Directions:

Preheat oven to 350 F. Spray muffin pan lightly with cooking spray.

Combine dry ingredients in a medium sized bowl.

Add wet ingredients and stir until just combined.

Carefully fold in blueberries.

Divide batter evenly into the muffin pan. You should get 12 muffins.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.

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Hope you enjoy these- have a great day!

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Sweet and spicy refrigerator pickles

June 25, 2012 by 1 Comment

Hey!!!

I have a recipe to share today! I’ll get right to the point since I still don’t have Internet and I’m writing this on my iPad. Hopefully we can get Internet soon- typing up a post on an iPad is no easy feat! Especially when it’s a recipe!

Let’s give it a shot and see what happens!!

Sweet And Spicy Refrigerator Pickles

by Sarah Collins Chapman

Prep Time: 10 min

Cook Time: Overnight

Ingredients

  • 2 cucumbers sliced
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 cloves garlic, chopped into big chunks
  • 1 teaspoon whole peppercorns
  • 2 teaspoons salt
  • 1/4 cup plus 2 Tablespoons sugar
  • 2 serrano peppers, cut in half (if you want it just a little spicy you can take the seeds out)

Instructions

Place sliced cucumbers into jars or a bowl that can be covered with a lid

In a small pan bring the remaining ingredients to a boil.

Remove from heat and let cool for around 10 minutes.

Pour liquid over cucumber slices and cover with lid.

Place in refrigerator overnight and enjoy your sweet and spicy pickles the next day!

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I can’t stop eating these things- so delicious and incredibly simple to make!!
Enjoy!
Sarah

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Chewy Triple Chocolate Cookies

May 14, 2012 by 8 Comments

Is there really anything better than a warm cookie?  Maybe one with THREE kinds of chocolate!  That’s right… it’s a triple threat!

These delicious little cookies taste like a brownie and a chocolate chip cookie had a love child.  That’s no joke friends… I never joke about cookies!

 

Chewy Triple Chocolate Cookies

by Sarah Collins Chapman

Prep Time: 10 min

Cook Time: 10 min

Keywords: bake dessert vegan vegetarian chocolate cookie

 

 

Ingredients (2 1/2 dozen)
(Print this recipe!)

  • 1 T ground flaxseed
  • 1/4 cup water
  • 1/3 cup butter (I used Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup organic sugar
  • 1 t vanilla
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips (if you’re looking for dairy free they can be hard to find in the store but they’re easy to find and order on the internet)

Instructions

Preheat oven to 350 degrees F

In a small bowl combine ground flax seeds and water. Set aside for 2-3 minutes

In a large bowl cream together butter and sugars (I used a hand mixer). Add flax mixture and vanilla and mix well.

In a medium bowl combine flour, cocoa powder, baking soda and salt.

In small batches, add the dry ingredients into the wet mixing well with each addition.

Fold in chocolate chips by hand.

Drop by the tablespoon onto an ungreased cookie sheet about an inch apart. Press down a little on each ball of cookie dough to flatten it so that each cookie will spread evenly while baking,

Bake 10 minutes.

Let cookies cool 2-3 minutes before transferring to a cooling rack.

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I felt like cookie monster when I was making these.

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Mmmmm… COOKIE!!!

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Smoky Black Eyed Peas

April 9, 2012 by 4 Comments

Hey!!  Hope everyone had a wonderful Easter weekend spend with friends and family!  I spent a lot of time thinking about what Easter was really about and it had nothing to do with bunnies and chocolate eggs.  I thought a lot about sacrifice, hope, and blessings that I’ve received and in no way deserve.  I also spent time thanking Jesus for his sacrifice for me.  That’s what Easter is about.

We spent part of the day with family- my brother and his wife and my brand new little niece!! My parents and my sister in laws wonderful family was there and we had some serious chow for Easter lunch!  We had two types of grits, spinach salad, asparagus, biscuits, and these black eyed peas! (also I think there was ham there, but honestly I pay absolutely no attention to meat).  We also had really great seats at the Rangers game and watched them whoop up on the White Socks!

These black eyed peas are pretty amazing over grits or you could serve them with some corn bread and a big ole mess of greens!  The key to the deliciousness of this dish is the smoked paprika, so don’t skimp on it! (tip: in grocery stores that have bulk spices smoked paprika is super cheap- we’re talking 50 cents versus the $5 you’ll pay for it in a bottle!)

Smoky Black Eyed Peas

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 30 min

 

 

Ingredients

  • 1 onion, diced
  • 1 poblano pepper, diced
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 t ground cumin
  • 1 t garlic powder
  • 1/2 t salt (or to taste)
  • 1 cup tomato sauce
  • 1 cup vegetable broth
  • 2 (15 oz) bags frozen black eyed peas

Instructions

Saute diced onion and poblano over medium heat in a little olive oil or cooking spray in a large saucepan until onions are translucent.

Add chili powder, cumin, smoked paprika, garlic powder, and salt. Cook for 1 minute.

Stir in tomato sauce and vegetable broth.

Reduce heat to low, cover and let simmer for 30 minutes stirring occasionally. During the last 10 minutes of cooking uncover your pot and so that the sauce will thicken and some of the liquid will evaporate.

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Hope you love this as much as I did!

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