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!

Sweet 'n Salty Coconut Blackberry Cupcakes

Wow, it has been quite some time since I last updated my blog!  I must say that I have been handling quite a lot, and although my lack of frequent posts is obvious my life is still hustling and bustling along, with a hitch or two tossed in for the sake of my character developing well.  Whew!

So, I'm backatchya with a great little cupcake that I just "invented", and it's called...

Sweet 'n Salty Coconut Blackberry Cupcake
I love this little cupcake, and so does anyone who's tried it sooo... here's the recipe!

Please note: I am writing down the ingredients and instructions based on how I begin the process and throughout assembly.  It may be a bit unconventional but it works well for me, so I hope you find it easy to follow.  Feedback is always appreciated.

Please use ALL ORGANIC food items, folks.  For your health, and for the sanity of the world.  Thank-you!

While I baked these treats, I listened to:
Black Eyed Peas - Hey Mama
(click to listen/watch)

For the Cake

3/4 to 1 cup coconut milk

2 teaspoons apple cider vinegar

3/4 cup teaspoon coconut oil

1 large ripe banana (not an overripe banana)
2 teaspoons vanilla extract, plus 1 teaspoon coconut extract, and (optional) 1 teaspoon almond extract

3/4 cup brown sugar, sucanat, or coconut palm sugar*1

1/4 cup coconut flour

1/4 cup brown rice flour

1/3 cup millet flour

1/3 cup arrowroot flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon plus another 1/4 teaspoon Celtic, French, Himalayan or unrefined sea salt*2

1/2 cup fine or medium shred dried coconut

-Preheat the oven to 325 Fahrenheit, or 163 Celsius

-Line your cupcake tin with liners and set aside.

-Put 3/4 cup coconut oil into a pan on low-medium heat to melt.
-Pour 2 teaspoons of apple cider vinegar into a large bowl, then follow with about 3/4 cup warm coconut milk, leaving as much cream behind in the can as possible.
-Whisk the vinegar and the coconut milk together in a large bowl until it becomes moderately fluffy.  Set aside for about 5 minutes to allow time for curdling.

-While you wait for the coconut milk to curdle; peel 1 large ripe banana, and place into a separate medium-sized bowl.  Pour the vanilla, coconut, and (optional) almond extract directly onto the banana and then begin mashing the banana into a thick paste with a large spoon, ladle, or whatever you find works best, making sure that the extracts are combined well with the banana.  For the sake of fun and flavour, you may choose to let the banana marinate in the extractives, which gives it a nice full-bodied flavour, or you can simple add brown sugar and mix the two together. until well combined.

-Sift all flours, baking soda, baking powder and salt into the same bowl the banana is in, then add the shredded coconut.  Mix well.
-Now is the time to take the melted coconut oil off of the stove and add it to the curdled coconut milk mixture.  Stir.
-Add the dry ingredients to the wet ingredients and mix until no lumps, large or small remain.
-Fill cupcake molds about 3/4 of the way full.
-Put cupcake pan on the middle rack in the center of the oven, and cook for about 10-15 minutes.  I use a fine-tipped chopstick to check if my cupcakes are done by inserting it into the center of a cupcake, and it should come out mostly clean.

Note: due to the density of these cupcakes I find it's best to "undercook" them a little, but not a lot.  If you pull your "sticker" out and batter sticks to the tip only, then that's good enough for me.  This allows for a very moist, delicious and a little bit of a sticky cupcake.

For the Fluffy Buttercream:

1/4 cup Organic Earth Balance

3/4 cup non-hydrogenated shortening (I use "Spectrum Organic Shortening")  

1/4 cup coconut cream

3 cups confectioners/powdered sugar

1 teaspoon vanilla extract, plus 1 teaspoon coconut extract

For a SOY-FREE version (here's looking at you, Joan) of this buttercream, just remove the Organic Earth Balance and replace it with an extra 1/4 cup of shortening.  It's still really delicious.  

Cream the Earth Balance, Shortening and coconut cream, or just the Shortening and the coconut cream.  Add the extracts and half of the sugar.  Blend well in a food processor or with a handheld mixer, then add the other half of the sugar.  If you have a piping bag, pick your favourite tip and decorate these cupcakes for added pizazz, or just smear the buttercream on top and add the Sweet 'n Salty Toasted Coconut and the blackberries.

Sweet 'n Salty Toasted Coconut

-1 Teaspoon coconut oil

-1/4 cup shredded coconut

-1/4 teaspoon salt

-1/2 teaspoon brown sugar

In a small frying pan (the one you used for initially melting the coconut oil is fine) melt what's left of the coconut oil, and add the remaining dry coconut, sugar, and salt.  Stir well and allow to cook until the coconut is browned on both sides.  I highly recommend allowing extra time for the coconut to cool completely outside of the pan, prior to using it as a garnish: if the coconut is hot and you put it on the buttercream then the buttercream will melt, and that just won't do!  If you are in a hurry, put the coconut into a small bowl or cup and place it in the freezer for about 10 minutes.  

*1 -  When baking Gluten-Free/Wheat-Free the end result has the increased potential to be really heavy or dry, especially when using highly absorbent flour such as coconut flour.  This is why I recommend sugar's that have retained moisture in them, which not only adds a nice texture and richness to the baked goods, but also adds extra moisture without having to add more liquids or oils.

*2 - I do not condone the use of generic, refined table salt.  It has been so highly refined that all that is left in this bastardized version of salt is sodium.  If you use a high-grade, unrefined sea salt like mentioned above then you are also adding naturally occurring minerals to your food as unrefined celtic, french and himalayan salt contain all 84 minerals.  It also tastes a lot better, has a robust flavour and makes things "sweat"  more than table salt does which increases the overall flavour in the food that it's in.

Enjoy your day, my sweet loves!
Love, Aubrie