Tuesday, July 07, 2009

chocolatey, cinnamony goodness

Today was my day off work, so I did a few of my favorite things...thrift store shopping, baking, and Gilmore Girls watching (oh, wait, it's summer, I do that last one every day...). I found a set of three glass canisters (with strawberries on them!) for flour, sugar, and...one more thing...to be decided...tea? brown sugar? ideas?

I also went to the store (I admit it, it was Wal-Mart) in search of seeds to get started on the miniature herb garden I am going to grow...but there were no more seeds! I guess it's too late in the season...but there were still plenty of pots and every other gardening tool you can think of! That's okay. I am not discouraged. There are plenty of other (better) places I can find seeds. I am determined to grow my own herbs (and strawberries!) for cooking. Two years ago, I took a seminar/in the field class called Organic Gardening...and ever since then, I have really wanted my own garden. The problem is that I have no place to grow it.

That brings me to my latest baking venture. Now, I found this vegan chocolate chip cookie recipe and all the reviews said it was the best chocolate chip recipe ever, but I wasn't sure what all the hype was about. After making the cookies, I think I get it. They're delicious! I did vary the recipe somewhat though (of course, right? why can't I just leave any recipe as it is?). You can click the link for theirs, and here's my revised version:

Happy Vegan Double Chocolate Cookies
2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 c vegan chocolate chips
1/2 c brown sugar
1/4 c vegetable oil
1/4 c vegan margarine
1 tsp vanilla
1/4 c cocoa powder
1/2 c water

Bake at 350 degrees Fahrenheit for 10-12 minutes. Makes about 2 dozen small cookies. Press cookie dough balls down with a fork--the dough will not expand when baked.

The ingredients I adjusted were...used whole wheat flour instead of unbleached flour, added cocoa powder + a little more water to compensate, used 1/2 as much sugar, and used less oil and added a little vegan margarine (a review I read said this was a good idea).

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