Raw Chocolate Pumpkin Spice "Cheesecake", Anime, and Daft Punk

Another recipe, another joy.

And yet I am putting up two in the same day?  What kind of insanity is this?!  It's the kind of insanity that I enjoy.  But before I share the recipe with you, you'll have the opportunity to engage with me on an intimate level.  Maybe you didn't know this about me but I have one heckuva history with Japanese Animation, or for short; "Anime".

I recently started watching Ouran Highschool Host Club -- FINALLY!  I had read some of the manga before I had ever watched any of the anime, but I was looking for a fun, non-sadistic and romantic-comedy anime series to indulge in; and boy have I ever indulged!  I can (proudly?) say that I was awake until what felt like well after midnight the other night, watching it obsessively.  After I turned off the television and powered down the Wii, I went to bed.  I laid there wide awake for another half an hour or so, thinking, "if I keep watching Ouran like this then it's going to be over too quickly.  There aren't that many episodes in the series, and I'll be really sad when it's all over, and even sadder if it's over in a couple of days.  I really should slow down the pace that I am watching this series at!"
I feel a bit like someone whom knows their relationship won't last for very long but doesn't want it to end too quickly, because it's really fun.  I am trying to recall the last time I was ever love with an anime series like this?  I don't think it's been since I discovered FruBa/Fruits Basket, Full Metal Panic?: Fumoffu, and Strawberry Eggs. Ahh, the beauty of romantic comedies (although I still get a pretty intense knee-jerk/laughing reaction when I watch Golden Boy and Kekko Kamen.  Oh boy.)




Raw Chocolate Pumpkin Spice "Cheesecake"

I came up with this recipe on the fly.  It was just a couple of weeks ago that I put it all together for a Gentle Thanksgiving, and it's been on my mind to remake ever since.  It is absolutely amazing tasting and has a robust pumpkin flavour, which is greatly complimented by the chocolate base.  Mmm, just thinking about it makes me smile.  I am very pleased with this creation.  It truly was a stroke of creative, delicious genius.

While I wrote this blog I listened to:
Daft Punk - Digital Love
(Click to watch/listen)



What you'll need:
Food processor

Vitamix (you may use a food processor, but the consistency will be chunkier.  Which is delicious, too!)

Springform Pan

Wax Paper

Ingredients:
For the base
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup raw Chia seeds
1 Tbs raw almond butter
1 1/2 cup raisins
2-3 Tbs raw cacao power or cocoa powder
1 tsp Celtic or Himalayan Salt

For the "Cheescake"
2 cups raw dates (I prefer Medjool), soaked
2-3 cups raw pumpkin, roughly chopped in to 1-2 inch pieces.  If you are using a food processor I recommend making the pieces as small as possible.
3/4 Tbs Pumpkin Pie Spice, plus 1 tsp (optional)
1/2 cup Earth Balance Coconut Spread, melted
Pinch of Celtic or Himalayan Salt
1 tsp chia seeds optional

Directions: 
Cut the wax paper to fit into the bottom of the spring form pan, set aside.
In a food processor, combine the seeds, raisins, cacao or cocoa and salt.  Pulse until well combined with a sticky consistency.
Slowly pour the base into the spring form pan and press it down so that it reaches all edges, making it as level as you possibly can.  I find that a very small, circular jar (shot glass, anyone?) works well for making the top smooth and flat.

Melt the Earth Balance Coconut Spread in a small saucepan over low heat, keeping the temperature as low as possible. Note: This may take a few minutes if you have it in medium to large chunks.  I recommend making the pieces as small as possible or doing this step before you begin mixing ingredients in the food processor to allow plenty of time for the oil to melt.

Put the dates, pumpkin, salt, and the melted Earth Balance Coconut Spread in to your Vitamix or food processor.  Pulse or blend until well blended, making it as smooth as possible.  Pour the spices in and blend/pulse for about 5 seconds in the Vitamix or 10 seconds in the food processor.  Use a spatula to scoop the "Cheesecake" into the spring form pan.  Top with a pinch or two of chia seeds and spices if you like!

Set in the refrigerator to set-up for about 30 minutes.  Great served with coconut ice cream or eaten on it's own.  I love eating this for breakfast.  It is a truly yummy and nutrient rich way to start your day, and is also quite filling!

Enjoy! ~Aubrie

Nixie's Little Nom-Bombs (cookies), Earth Balance: 3rd Annual Holiday Bake-Off, and to top it all off I think I am turning Japanese!

Good-afternoon, folks!

It's a gnarly, rainy day in Washington state and I am happily cuddled indoors on my extremely "fluffy", "cushy" couch.  Need I mention that my infamous laptop is doing a fine job keeping my legs warm? (even though my feet are now resembling freezer-burned Popsicles)

I love rainy days.  Especially rainy days where I am forced outdoors due to a mandatory prior engagement  What could I possibly schedule into my life that would force me into such a vulnerable position?  Why getting all 4 horses hooves trimmed o'course!  Not to mention I took the time to fully clean out the duck/chicken night house and brush and super-hydrate the goats with Vega Electrolytes .  They seriously love those electrolytes!  I scrubbed out all of their feed buckets and then I filled one bucket with hot-hot water and electrolytes, set it in their barn and 1/4 of it was gone within about 10 minutes!  Dietrich wasn't too keen on sharing with the girls, Euncine, Gladyse or Alice though, so I gave them some other treats while he drank.                                            

(Pictured right, from front to back: Alice, Eunice, Gladyse)

I have continued the life-long process of learning Japanese.  I got the first collection of Pimsleur Japanese I from my local library a few years ago and never took the time to finish it.  Well, I have recently started becoming more-'n-more interested in learning more languages, and challenging my brain so I opted to check it out again.  I am also eagerly anticipating Pimsleur's Korean I, but I am 8th on the list of people waiting for it, so... I'll just have to eagerly await it's inevitable availability a bit longer.

In the midst of all this busy-ness, I took the time time to look around as I was running errands and did notice that a local Mexican restaurant, Tres Gringos Tamales, has put the glorious word "Vegan" on their menu; which I had not noticed prior to seeing it today, even though they have happily made me Veg-Friendly food in the past, per my request.  The menu features a variety of delectable Vegan items that have delighted my taste buds in the past, and by the pitter-patter of my plant-powered heart they will likely grace my taste-buds yet again, and again... and again.  To be perfectly honest, I strongly recommend that you solicit these awesome folks for some delish grub!  Make sure you give them a call first though, 'cause it's not a "walk-in and eat" style restaurant.  You have to pre-order items that will be made the day they are in their kitchen, which they rent and must share the time and space with other culinary gods and goddesses.

Alright, alright.  I bet you're wondering when I am going to share with you my absolutely amazing cookie recipe, right?  Well, now's the time babe!  But first and foremost, make sure that you check-out the music that I am diggin' on right now.  Yes, this is a mandatory step in the cookie-creating process, so-much-so that I will actually insert it as a step into the "Directions" section.

Just so you know: I am entering this exact recipe (and two others) into Earth Balance: 3rd Annual Holiday Bake-Off, in hopes that I will be the grand-prize winner and be honoured with a trip to Las Vegas, PLUS $1,000.  I know that I will at LEAST place well, if not win.  And if I don't win anything this year (I'll cry), then at least I would have learned something AND put my delicacies out there, right?  Right!

  

Nixie’s Little Nom-Bombs

Created by Aubrie Rose Keegan

Nixie was a goat.  I started, although have never really begun; a business that I named after her, called “Nixie’s Kitchen”.  Needless to say Nixie was an adorable little Lamancha Doe, and also had brown and white colouring.  I decided to make a “token cookie” that represented my business idea and Nixie herself:  this cookie is what I came up with!  These little cookies, filled with delicious chocolate, coconut, oats, flax and raw pumpkin seeds are dedicated to her (don’t the ingredients sound like things a goat would just love?); hence the name.

Note: I use mostly, if not ALL, Organic ingredients.  If you want to experience the true, unrequited love that these cookies will give to you then you oughta put your money where your oven mitts are and... don't burn the whole house down.

While I baked these treats, I listened to:

The Vapors - Turning Japanese

(click to listen/watch)

2 Cups of Gluten-Free oats

2 cups, plus 1 tbsp. Gluten-Free all-purpose flour (I use Bob’s Redmill)

1 teaspoon baking soda

¾ teaspoon baking powder

Pinch of Celtic or Himalayan Salt, finely ground

2/3 cup Earth Balance Coconut Spread, melted (coconut oil works well, too)

1 teaspoon cinnamon

1/3 cup cane sugar

1 Cup firmly packed brown sugar, or another dark sugar (Sucanat, Coconut Palm Sugar)

½ cup non-dairy milk
2-3 tablespoons ground Flax seeds

1 cup shredded Coconut (I prefer a medium shred)

¾ cup Chocolate Chips or Chunks

1 ¼ cups raw pumpkin seeds

Directions:
TURN ON MUSIC THAT I SHARED, ABOVE!

Preheat the oven to 325 degree Fahrenheit.  Cut 2 pieces of non-silicone coated parchment paper to fit your baking sheet, and set aside. 

Put a few large spoonfuls of Earth Balance Coconut Spread in a pan on a med/low heat to melt.
In a mixing bowl, mix together the oats, flour, baking soda, baking powder, flax, salt and cinnamon.  Set aside.

Now whisk  the oil, sugars, nondairy milk, flax seeds, and vanilla into the dry ingredients.  Mix in the coconut, chocolate chips and pumpkin seeds before the mixture is fully combined. 

You can make these cookies any size that you like, but I have found that a cookie the equivalent of 3 tbsp. to ¼ cup works well.  Feel free to experiment.  Wet your hands lightly with water before rolling the dough into little balls, as this mixture is really sticky and dry hands make it harder to roll.  Flatten the balls a bit when you put them on the cookie sheet, and make sure to place them about 1 inch apart as they will spread.
Place on the center of the rack in the oven, and allow to bake for about 7-8 minutes.

Remember: gluten-free flour burns more easily than regular flour, so the shorter baking time makes them less likely to burn.
Pull them out of the oven and allow to set for about 5-10 minutes before transferring them to a cooling rack, or a plate by an open window (yes, I am old fashioned and enjoy this method best!).

*if you do not eat these cookies straight away, when they are completely cool make sure to place them in a container or an airtight bag in the refrigerator.  The Earth Balance will harden a bit at room temperature (assuming your room isn't over about 75 degrees!) or colder which will bind the cookies and prevent them from crumbling.  You may also freeze these cookies and pull them out at a later point.  Make sure they are completely cool before putting them in a container, though!

Bon appetit!