Chocolate Walnut Quinoa Cookies (Gluten-Free)

Chocolate Walnut Quinoa Cookies
Yesterday I thought I was playing a sneaky trick when I asked on Facebook whether you wanted a quinoa recipe today or a cookie recipe. Usually when I do that, I’m shocked how many people choose the healthy option! But this time, a reader named Sarah saw right through me and said she wanted both. Well, in fact, that’s exactly what I was going to do either way.

Because I made quinoa cookies!

Chocolate Walnut Quinoa Cookies
Quinoa cookies?!?!

Quinoa cookies. Don’t be scared. Unless you’re scared that your inner cookie monster will come out and eat half a batch of cookie dough. In that case, you should probably run for the hills.

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Mango Sticky Rice

Mango Sticky Rice

You know you’ve entered yuppie status when you can’t resist the Whole Foods one-day sale on champagne mangoes, and end up coming home with an entire crate.

Mango Sticky Rice

This happened last Friday, when I ran into Whole Foods for a “few things” (always) on my way home from work, and left with $9 of mangoes. Such a sucker.

But $9 for 14 mangoes! I was both delighted with the deal and in disbelief that I was buying a crate of something just because it was on sale. Also, have I really entered the phase of my life where I stock up on whole crates of expensive produce? I might be, like, 10 years too young for that. So many emotions brought on by these mangoes. Plus, how do you use up 14 mangoes?

Mango Sticky Rice

Luckily,  I found the solution to that last one.

Step 1: make mango sticky rice.

Step 2: devour mango sticky rice.

Step 3: repeat.

I think that should just about cover it.

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Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting (Vegan and GF)

Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting (Vegan + GF)

Where oh where do I even start this post when that big hunk of chocolate is staring me in the face?

Luckily I planned ahead enough to save myself some, so I can nibble while I think about that question.

Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting (Vegan + GF)

That’s better. The worst kind of food blogging torture is trying to write a dessert post when you don’t have any left to eat. Actually… the worst food blogging torture might be dish duty. But writing about chocolate without eating chocolate is clearly high up on the list.

How about reading about chocolate without eating chocolate? Sorry about that. Not to interfere with your evening plans, but I have to say that this cake is worth rushing home after work to make. Dare I say it’s even worth skipping the gym to rush home and make? I have, on occasion, been known to cancel my evening exercise plans for a reeeeally good-looking chocolaty dessert recipe. Not that I think you would ever sink to that level… but if you would consider it, now should be the time.

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Three-Ingredient SunButter Cookies

Three-Ingredient Sunbutter Cookies

You may recall from my recipe fails post the sunflower seed butter cookies I tried to make last year. The ones that turned green.

Accidental green cookies, no matter how delicious they taste, are a fail. (And those ones didn’t taste that delicious, either.) But I still wanted to make SunButter cookies. Maybe I don’t learn from my mistakes? But maybe I do, because in this case I learned that baking soda was the culprit – it reacts with the chlorophyll in the sunflower seeds to cause that, um, interesting green color.

The solution was obviously to just leave out the baking soda. Enter three-ingredient SunButter cookies!

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Pecan Pie Rice Krispie Treats (Vegan)

Pecan Pie Rice Krispie Treats (Vegan)

Happy day after Thanksgiving! I made you pie… kind of. Rice Krispie treat pie?

I’m sharing this recipe with you today not so much because I think you have a Rice Krispie treat craving (you probably don’t), but because if you made pecan pie for yesterday, you probably have most of these ingredients already. And if you try to shove that half bottle of corn syrup back in your overcrowded cabinet, something else – probably something stinky, sticky and dark colored, and in a glass bottle, because that’s how these things work – is going to come shooting out and explode all over your counter. Not to mention that next time you go to make a pecan pie, you will definitely have forgotten that you already have the corn syrup, and you’ll buy another bottle, use half of that one, and then try to wedge it into your cabinet as well. Not that I’m speaking from experience or anything… and please don’t count the half bottles of corn syrup in my cabinet.

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