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.
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.
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
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!
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.
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.
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!
Bon appetit!
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