The rhubarb is ready and I am ready. There will be rhubarb in everything for weeks. But what to start with? I was debating if I should go classic and make a pie, or maybe savory and make a rhubarb tomato soup (going to make that soup later), or maybe just a big batch of jam to stick on and in everything.. Then I remembered %u00a0that I had a cookie dream last fall, a dream that I had made almond rhubarb cookie. (that is the extent of my dream memory) %u00a0And who am I to ignore a cookie dream? So I starting off rhubarb season with cookies.%u00a0
These cookies are all sorts of good. They have oats, almonds, flax, and a vegetable (because we all know that rhubarb is technically a veggies right?) so right there is a good enough excuse to make them. And to eat whenever, including breakfast, because remember, all the good stuff. But don’t let that good stuff fool you. These cookies are just as good, if not better then any other cookie. Soft and chewy. So nutty, sweet but not too, and rhubarb all tart and fantastic cutting in to say hey hey hey. These are springtime, any time, cookie time cookies. Dream cookies that are now reality cookies.
Let the rhubarb begin!
The stuff. Almonds, oats and rhubarb. Brown sugar, vegan butter, a flax egg, cinnamon, baking soda, vanilla and salt.
First we need to turn the oats into flour so blend them in a food processor until that happens%u00a0
Next up are the almonds. These you want to pulse for about 2-3 minutes they become %u00a0more of an almond meal the flour. Don’t over blend or else you might end up with almond butter.%u00a0
Next up. Sugar, vegan butter, cinnamon, vanilla, ans flax egg all go into a big bowl.
Mix well until all combined and incorporated.%u00a0
Now add in the oat flour, almond meal, cinnamon, salt, and baking powder.
Stir it up and there you go.. but the rhubarb!
Remove the leave from rhubarb if you haven’t already.%u00a0They will kill you!(or make you violently ill).%u00a0Chop the rhubarb stalks into small pieces that are roughly the same size as chocolate chip. Some chunks can be a little bit bigger, but you don’t want the piece too big or else you will end up with soggy cookies.
Rhubarb goes into cookie batter Mix it all in.%u00a0
Scoop out dough onto baking sheet and give them all a good pat to flatten them down a good bit. Place them into the oven for %u00a017-22 minutes to bake. until nice deep golden brown.
Golden brown and baked all nice. Look at those rhubarb chunks.%u00a0So pretty.
Cookies out on a wire rack to cool and firm up a bit.
So now you eat yourself a cookie. Or two.
-C
makes 18-22 cookies depending on size
1 1/2 cups raw almonds
1 1/2 cups old fashion oats (gluten free if needed)
1/3 cup vegan butter room temperature
1 flax or chia egg (1 tablespoon ground seed and 3 tablespoon water)
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cinnamon
2-3 stalks rhubarb (about 1 1/2 cups chopped)
Preheat oven to 350
Add oats to a food processor and blend until the oats turn into flour, which will take about 2 minutes. Dump the now flour into a bowl. Add almonds to the food processor and pulse for 2-3 minutes until the almonds turn into fine meal. Dump into the bowl with oats.
In a large bowl mix together the vegan butter, brown sugar, flax egg, and vanilla until fully incorporated. Add in the oat and almond flours, cinnamon, salt, and baking soda and mix until la dough forms.%u00a0
Grab rhubarb and chop into little pieces that are roughly the size of a chocolate chip. Measure out 1 1/2 cups and dump into batter. Mix until incorporated.%u00a0
Scoop out cookies onto a parchment lined baking sheet and flatten each cookie to aboutt 1/2 inch thick. Place into %u00a0preheated oven. and bake for 17-22 minutes (rotate after 12)%u00a0%u00a0or until a nice golden brown on top and bottom. (Depending on your baking sheet and stove, it could take a few minutes longer, just keep your eyes on the cookies!)%u00a0%u00a0Once bakes, place on a wire rack to cool.%u00a0These cookies are very fragile until they cool off so be careful handling them.%u00a0
Let cool and eat. And yes, these are 100% exceptable to eat as a breakfast cookie.%u00a0
Left over cookies should be stored in an airtight container at room tempature for 2-3 day, longer in the fridge, and can be frozen .
And eat yourself a cookie. Or two.
Cookie anecdote. %u00a0I placed a cookie sheet full of cookies back into a cold oven to store while I was cleaning up the kitchen. And left them there and kind of forgot about they, And then I cranked the oven on to make dinner and a few minutes later smelled something burning. OH fuck… the cookies! I pulled them out just in time to see that I had completely burnt the bottoms. SO PISSED ( I might have raged cried a little). But you know what I did? I cut all the bunt bottoms off and placed the crumbles up un-burnt bits onto a bowl. The mr came home and ate the bowl of crumble and was happy as a clam. And lucky had left out half of the cookies l on the counter so not all were lost. But lessons learned. Cookies crumbles are just as good as whole cookies and always check the oven before turning it on. There might be cookies in there!!!%u00a0
Banana bread never goes out of style. It is a clsasic, everyday, everybody type of food. Have a slice for dessert, maybe drizzled with some chocolate, definitely.%u00a0%u00a0How about for a grab and go breakfast, sure sure.. A chunk slathered in peanut butter for snack time or anytime, well %u00a0isn’t that’s why you make it?%u00a0 And who doesn’t always have a banana bowl in the kitchen? A banana bowl that is always full of bananas because the banana just always makes it’s way home. They seem to pile up, even when I don’t mean for them to. And I know I am not the only one. I see it all the time. A fruit bowl in the kitchen with a least a couple of really really ripe bananas, waiting for that moment when you know there is no freaking way anyone in their right mind would eat those banana because gross. That’s when you have it, the perfect banana for some banana bread, or in this case, banana muffins. %u00a0
Here I went muffin style because I had already made a loaf of banana bread earlier in the week and because I wanted to send half of the muffins to the boys at the front desk at the gym. (They give me coffee, I give them muffins) And also, muffins cook a lot faster then bread so if you are a little low on time, muffins are the way to go. But if you would rather bread, you can make it bread. Bananas are there for you and are not fussy.%u00a0
The stuff. Ripe bananas, poppy seeds, brown sugar, oil, and apple cider vinegar. Also have flour, cinnamon, baking soda, baking powder, and a little salt in the bowl.%u00a0
Mash the bananas in a bowl, like really mash them up until it turns to a sugar banana slop.%u00a0Then add in the oil and the vinegar and mix together.
Dump in the dry and the poppy seeds and mix it all up until combined but then stop. Don’t over mix the batter or else you will get tuff muffins.%u00a0
Scoop into well greased muffin pans and pop them into the preheated oven to bake.%u00a0
Done! And in only took like 20 minutes appose to an hour if I made banana bread.%u00a0
And here is when you grab a coffee, a muffin, and have yourself a moment.
Stay good.
-C
makes 12-14 muffins
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder%u00a0
1 teaspoon salt
1 tablespoon cinnamon%u00a0
1/4 cup poppy seeds
2/3 cups packed %u00a0brown sugar
1/2 cup neutral flavored oil
4 really ripe bananas (they need to be really ripe of the mixture will be to dry)
1 tablespoon apple cider vinegar%u00a0
Preheat oven to 350
In a large bowl,%u00a0mash the bananas with the sugar until the mixture turns wet and sloppy, but there are still a few little chunks of banana.%u00a0%u00a0Mix in the oil and vinegar. In a separate bowl mix the %u00a0flour, cinnamon , baking powder and soda, salt, and poppy seeds together. Dump the dry into the wet and mix until all is combined but then stop. Don’t over mix batter.%u00a0
Scoop mixture into well greased muffin tins and place into oven once it has preheated.%u00a0Bake the muffins for about 20- 22 minutes or until nicely browned and a tester stuck into the middle of one comes out clean.
Remove from oven and let sit in tin for a few minutes until it cools down. Remove the muffins from the tin and let completely cool on a wire rack.%u00a0
Eat whenever and how many you want, store the rest in an air tight container for a couple of days or wrap a few and %u00a0freeze.%u00a0
Is it weird to crush up a cookie to make a new cookies? I don’t think so , I actually think it’s kind of my best idea ever (although I am sure that I am not the first to think of this). I now have this desire to make all sorts of crushed cookie cookies and crushed cake cookies, and crushed up cookies in cinnamon buns and you get the idea. Picture it now. A cookie full of huge hunks of birthday cake, or a crushed chocolate chip cookie inside a chocolate chocolate cookie crushed up inside of a peanut butter cookie rolled in crushed up chips….This could get dangerous.
Back to these cookies.%u00a0
Not going to lie, these cookies were 99 percent inspired but Lindsey Lohan. And no, not because they are like crack (although that’s what the mr’s brother thought) but because of the movie,%u00a0The Parent Trap.%u00a0Yes, it is now on Hulu and yes, I watched it, and yes I was by myself, and no I will not feel shame for that.%u00a0%u00a0In the movie the Lindsey’s (well, the one Lindsey that plays two Lindsey’s.. you should watch it if you don’t know what I am talking about)%u00a0are away at summer camp being all innocent and cute (what happened to you Lindsey?) but get into a little trouble and are banished to a cabin away from other campers. After getting over there anger at one another, they start talking about their parents and how they share the same birthday and how they look exactly alike. Then they start to eat Oreos dipped in peanut butter. This is the point in the movie where they know something is up and that they are actually twins separated at birth. (Not because they look exactly the same or share the same birthday, it’s totally the cookies.%u00a0Powerful Disney moment.) %u00a0I mean, if that food combination could do that for these girls, well what could it do for me? (so far not a damn thing) %u00a0But I had the peanut butter and a few Oreos left from a ice cream cake and I needed to bake because I needed to so I listened to the innocent cute Lindsey’s and make these crushed up Oreo and peanut butter cookies. And the world thanked me, but really, we should thank Lindsey too.I hear she could really use a win right now. And maybe I will eventually find a girl that looks like me and share my birthday and can be my twin too. I’ll make her these cookies.
The stuff. We are gonna need some white and brown sugar, vanilla extract, flax eggs, peanut butter and earth balance. Also flour, baking soda and baking powder,%u00a0a little bit of salt, and of course, Oreo cookies.
Add to a bowl the sugars,%u00a0flax eggs,%u00a0peanut butter, vanilla, and the earth balance.%u00a0
Mix until smooth and creamy.
After mixing all the dry together, dump it into the wet and mix until cookie dough happens.%u00a0
Then add in your crushed Oreos! I just used my hands and crushed them directly into the bowl, but you could also stick them in a bag and smash them. Your choice.%u00a0
Cookies in the cookie dough.. Don’t eat it.%u00a0Ok,%u00a0maybe eat a little.%u00a0
Scoop same sized amounts of dough onto a cookies sheet and take a flat something or another and smoosh the balls into flat disks.
Once the oven is preheated, pop those suckers into the oven to bake. I did 12-13 minutes and they came out perfect.%u00a0
Now fill your cookie jar with al those perfect cookies and hide it. If seen, they will be devoured. Share with your long lost twin.%u00a0
In a large bowl combine the sugars, the peanut butter, vanilla, earth balance, and the flax eggs. Mix until all completely combined and smooth. In a smaller bowl combine the flour, baking soda and powder, and salt and whisk to mix. Dump the dry into the wet and mix until combined. Take Oreos and crush them into small pieces (I used my hands but you could stick them in a bag and smash them with a rolling pin or something) into the dough. Mix until evenly disturbed.
Measure out same sized balls of dough and place them on a cookie sheet. Take a flat surface and smoosh the dough so it it a flat dish. Bake cookies for 11-13 minutes or until the edges are starting to lightly brown. Remove and place on a cooling rack.
THE LOVELY CRAZY
January 8, 2020 by maximios • Blog
The rhubarb is ready and I am ready. There will be rhubarb in everything for weeks. But what to start with? I was debating if I should go classic and make a pie, or maybe savory and make a rhubarb tomato soup (going to make that soup later), or maybe just a big batch of jam to stick on and in everything.. Then I remembered %u00a0that I had a cookie dream last fall, a dream that I had made almond rhubarb cookie. (that is the extent of my dream memory) %u00a0And who am I to ignore a cookie dream? So I starting off rhubarb season with cookies.%u00a0
These cookies are all sorts of good. They have oats, almonds, flax, and a vegetable (because we all know that rhubarb is technically a veggies right?) so right there is a good enough excuse to make them. And to eat whenever, including breakfast, because remember, all the good stuff. But don’t let that good stuff fool you. These cookies are just as good, if not better then any other cookie. Soft and chewy. So nutty, sweet but not too, and rhubarb all tart and fantastic cutting in to say hey hey hey. These are springtime, any time, cookie time cookies. Dream cookies that are now reality cookies.
Let the rhubarb begin!
The stuff. Almonds, oats and rhubarb. Brown sugar, vegan butter, a flax egg, cinnamon, baking soda, vanilla and salt.
First we need to turn the oats into flour so blend them in a food processor until that happens%u00a0
Next up are the almonds. These you want to pulse for about 2-3 minutes they become %u00a0more of an almond meal the flour. Don’t over blend or else you might end up with almond butter.%u00a0
Next up. Sugar, vegan butter, cinnamon, vanilla, ans flax egg all go into a big bowl.
Mix well until all combined and incorporated.%u00a0
Now add in the oat flour, almond meal, cinnamon, salt, and baking powder.
Stir it up and there you go.. but the rhubarb!
Remove the leave from rhubarb if you haven’t already.%u00a0They will kill you!(or make you violently ill).%u00a0Chop the rhubarb stalks into small pieces that are roughly the same size as chocolate chip. Some chunks can be a little bit bigger, but you don’t want the piece too big or else you will end up with soggy cookies.
Rhubarb goes into cookie batter Mix it all in.%u00a0
Scoop out dough onto baking sheet and give them all a good pat to flatten them down a good bit. Place them into the oven for %u00a017-22 minutes to bake. until nice deep golden brown.
Golden brown and baked all nice. Look at those rhubarb chunks.%u00a0So pretty.
Cookies out on a wire rack to cool and firm up a bit.
So now you eat yourself a cookie. Or two.
-C
makes 18-22 cookies depending on size
1 1/2 cups raw almonds
1 1/2 cups old fashion oats (gluten free if needed)
1/3 cup vegan butter room temperature
1 flax or chia egg (1 tablespoon ground seed and 3 tablespoon water)
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cinnamon
2-3 stalks rhubarb (about 1 1/2 cups chopped)
Preheat oven to 350
Add oats to a food processor and blend until the oats turn into flour, which will take about 2 minutes. Dump the now flour into a bowl. Add almonds to the food processor and pulse for 2-3 minutes until the almonds turn into fine meal. Dump into the bowl with oats.
In a large bowl mix together the vegan butter, brown sugar, flax egg, and vanilla until fully incorporated. Add in the oat and almond flours, cinnamon, salt, and baking soda and mix until la dough forms.%u00a0
Grab rhubarb and chop into little pieces that are roughly the size of a chocolate chip. Measure out 1 1/2 cups and dump into batter. Mix until incorporated.%u00a0
Scoop out cookies onto a parchment lined baking sheet and flatten each cookie to aboutt 1/2 inch thick. Place into %u00a0preheated oven. and bake for 17-22 minutes (rotate after 12)%u00a0%u00a0or until a nice golden brown on top and bottom. (Depending on your baking sheet and stove, it could take a few minutes longer, just keep your eyes on the cookies!)%u00a0%u00a0Once bakes, place on a wire rack to cool.%u00a0These cookies are very fragile until they cool off so be careful handling them.%u00a0
Let cool and eat. And yes, these are 100% exceptable to eat as a breakfast cookie.%u00a0
Left over cookies should be stored in an airtight container at room tempature for 2-3 day, longer in the fridge, and can be frozen .
And eat yourself a cookie. Or two.
Cookie anecdote. %u00a0I placed a cookie sheet full of cookies back into a cold oven to store while I was cleaning up the kitchen. And left them there and kind of forgot about they, And then I cranked the oven on to make dinner and a few minutes later smelled something burning. OH fuck… the cookies! I pulled them out just in time to see that I had completely burnt the bottoms. SO PISSED ( I might have raged cried a little). But you know what I did? I cut all the bunt bottoms off and placed the crumbles up un-burnt bits onto a bowl. The mr came home and ate the bowl of crumble and was happy as a clam. And lucky had left out half of the cookies l on the counter so not all were lost. But lessons learned. Cookies crumbles are just as good as whole cookies and always check the oven before turning it on. There might be cookies in there!!!%u00a0
Banana bread never goes out of style. It is a clsasic, everyday, everybody type of food. Have a slice for dessert, maybe drizzled with some chocolate, definitely.%u00a0%u00a0How about for a grab and go breakfast, sure sure.. A chunk slathered in peanut butter for snack time or anytime, well %u00a0isn’t that’s why you make it?%u00a0 And who doesn’t always have a banana bowl in the kitchen? A banana bowl that is always full of bananas because the banana just always makes it’s way home. They seem to pile up, even when I don’t mean for them to. And I know I am not the only one. I see it all the time. A fruit bowl in the kitchen with a least a couple of really really ripe bananas, waiting for that moment when you know there is no freaking way anyone in their right mind would eat those banana because gross. That’s when you have it, the perfect banana for some banana bread, or in this case, banana muffins. %u00a0
Here I went muffin style because I had already made a loaf of banana bread earlier in the week and because I wanted to send half of the muffins to the boys at the front desk at the gym. (They give me coffee, I give them muffins) And also, muffins cook a lot faster then bread so if you are a little low on time, muffins are the way to go. But if you would rather bread, you can make it bread. Bananas are there for you and are not fussy.%u00a0
The stuff. Ripe bananas, poppy seeds, brown sugar, oil, and apple cider vinegar. Also have flour, cinnamon, baking soda, baking powder, and a little salt in the bowl.%u00a0
Mash the bananas in a bowl, like really mash them up until it turns to a sugar banana slop.%u00a0Then add in the oil and the vinegar and mix together.
Dump in the dry and the poppy seeds and mix it all up until combined but then stop. Don’t over mix the batter or else you will get tuff muffins.%u00a0
Scoop into well greased muffin pans and pop them into the preheated oven to bake.%u00a0
Done! And in only took like 20 minutes appose to an hour if I made banana bread.%u00a0
And here is when you grab a coffee, a muffin, and have yourself a moment.
Stay good.
-C
makes 12-14 muffins
Preheat oven to 350
In a large bowl,%u00a0mash the bananas with the sugar until the mixture turns wet and sloppy, but there are still a few little chunks of banana.%u00a0%u00a0Mix in the oil and vinegar. In a separate bowl mix the %u00a0flour, cinnamon , baking powder and soda, salt, and poppy seeds together. Dump the dry into the wet and mix until all is combined but then stop. Don’t over mix batter.%u00a0
Scoop mixture into well greased muffin tins and place into oven once it has preheated.%u00a0Bake the muffins for about 20- 22 minutes or until nicely browned and a tester stuck into the middle of one comes out clean.
Remove from oven and let sit in tin for a few minutes until it cools down. Remove the muffins from the tin and let completely cool on a wire rack.%u00a0
Eat whenever and how many you want, store the rest in an air tight container for a couple of days or wrap a few and %u00a0freeze.%u00a0
Is it weird to crush up a cookie to make a new cookies? I don’t think so , I actually think it’s kind of my best idea ever (although I am sure that I am not the first to think of this). I now have this desire to make all sorts of crushed cookie cookies and crushed cake cookies, and crushed up cookies in cinnamon buns and you get the idea. Picture it now. A cookie full of huge hunks of birthday cake, or a crushed chocolate chip cookie inside a chocolate chocolate cookie crushed up inside of a peanut butter cookie rolled in crushed up chips….This could get dangerous.
Back to these cookies.%u00a0
Not going to lie, these cookies were 99 percent inspired but Lindsey Lohan. And no, not because they are like crack (although that’s what the mr’s brother thought) but because of the movie,%u00a0The Parent Trap.%u00a0Yes, it is now on Hulu and yes, I watched it, and yes I was by myself, and no I will not feel shame for that.%u00a0%u00a0In the movie the Lindsey’s (well, the one Lindsey that plays two Lindsey’s.. you should watch it if you don’t know what I am talking about)%u00a0are away at summer camp being all innocent and cute (what happened to you Lindsey?) but get into a little trouble and are banished to a cabin away from other campers. After getting over there anger at one another, they start talking about their parents and how they share the same birthday and how they look exactly alike. Then they start to eat Oreos dipped in peanut butter. This is the point in the movie where they know something is up and that they are actually twins separated at birth. (Not because they look exactly the same or share the same birthday, it’s totally the cookies.%u00a0Powerful Disney moment.) %u00a0I mean, if that food combination could do that for these girls, well what could it do for me? (so far not a damn thing) %u00a0But I had the peanut butter and a few Oreos left from a ice cream cake and I needed to bake because I needed to so I listened to the innocent cute Lindsey’s and make these crushed up Oreo and peanut butter cookies. And the world thanked me, but really, we should thank Lindsey too.I hear she could really use a win right now. And maybe I will eventually find a girl that looks like me and share my birthday and can be my twin too. I’ll make her these cookies.
The stuff. We are gonna need some white and brown sugar, vanilla extract, flax eggs, peanut butter and earth balance. Also flour, baking soda and baking powder,%u00a0a little bit of salt, and of course, Oreo cookies.
Add to a bowl the sugars,%u00a0flax eggs,%u00a0peanut butter, vanilla, and the earth balance.%u00a0
Mix until smooth and creamy.
After mixing all the dry together, dump it into the wet and mix until cookie dough happens.%u00a0
Then add in your crushed Oreos! I just used my hands and crushed them directly into the bowl, but you could also stick them in a bag and smash them. Your choice.%u00a0
Cookies in the cookie dough.. Don’t eat it.%u00a0Ok,%u00a0maybe eat a little.%u00a0
Scoop same sized amounts of dough onto a cookies sheet and take a flat something or another and smoosh the balls into flat disks.
Once the oven is preheated, pop those suckers into the oven to bake. I did 12-13 minutes and they came out perfect.%u00a0
Now fill your cookie jar with al those perfect cookies and hide it. If seen, they will be devoured. Share with your long lost twin.%u00a0
-C
make 2 dozen%u00a0
Preheat oven to 350
In a large bowl combine the sugars, the peanut butter, vanilla, earth balance, and the flax eggs. Mix until all completely combined and smooth. In a smaller bowl combine the flour, baking soda and powder, and salt and whisk to mix. Dump the dry into the wet and mix until combined. Take Oreos and crush them into small pieces (I used my hands but you could stick them in a bag and smash them with a rolling pin or something) into the dough. Mix until evenly disturbed.
Measure out same sized balls of dough and place them on a cookie sheet. Take a flat surface and smoosh the dough so it it a flat dish. Bake cookies for 11-13 minutes or until the edges are starting to lightly brown. Remove and place on a cooling rack.
Eat the cookies. %u00a0Hide the cookies.%u00a0