Love Veggies and Yoga

I got my hair done a couple days ago and I have been wanting to buy this Oribe Smooth Style Serum for a few months and finally bit the bullet. It smells like heaven on earth and I love the way it makes my hair super soft and smooth without being greasy or adding too much shine.

My other favorite hair product that does an awesome and similar job is this one. It’s fabulous for detangling the worst knots (in mommy or kiddie hair) and leaves hair soft and smooth, detangled, and with no greasy or filmy buildup.

With food, normally I don’t gravitate toward smooth foods because I love texture. Crunchy, chewy, crumbly, layers, contrasts. Texture is where it’s at for me.

I can even hang with near jar breaker status snacks like these little peas, and I loved every tooth-chipping second.

However, I’m willing to make an exception for these smooth foods…

“Spicy Doritos” Cheezy Dip (Vegan, GF, Soy-Free)

“Cheater’s” Guacamole (Vegan, GF, Soy-Free)

Chocolate Mousse (5 Minutes, 4 Ingredients, Raw, Vegan, GF)

Caramel Pumpkin Whip Dip (GF)

Chocolate Coconut Cashew Butter (Vegan, GF, Soy-Free)

Creamy Cookie Butter White Chocolate Banana Smoothie

Vanilla Avocado Banana “Ice Cream” (Vegan, GF). Don’t knock it til you try it.

Do you like smooth foods?

Although I do love texture, sometimes smooth is preferable.

Without a doubt, I prefer smooth peanut butter to crunchy.

Any hair products that you love for smoothing your hair? Or products you love in general?

If I don’t put something in my hair, it’s straight in some places but wavy in others, frizzy and fly-aways in other places, so I need something to smooth it and make it uniform so I have one hairstyle rather than three going on.

3 winners of the Marshmallow Madness Cookbook Giveaway announced tomorrow

Have a great weekend! Any plans?

Stovetop Hot Pepper Jelly

Averie @ Love Veggies & Yoga — Fri, 24 Feb 2012 00:00:49 +0000

After I posted my Hot Pepper Jelly and adventures-in-canning post a couple weeks ago, I made and canned another batch of hot pepper jelly. I love the stuff but canning isn’t one of those spur-of-the-moment little events. It does take some planning and there’s lots of boiling liquid.

When longtime reader and blogger, J of SemplicementeJ, wrote to tell me she makes Venezuelan Red Pepper Jelly but doesn’t bother with canning, I got very excited.

I asked her permission to share her recipe because it’s not on her site. She combines 1 red pepper, 1/2 cup of vinegar, and 1 cup of sugar on the stovetop and lets it simmer until it’s reduced by half.

Jelly, without canning? I was sold and tried the stovetop method and I’m so glad I did.

The resulting jelly was delicious. Sweet with some heat, and very thick. I was initially worried it wouldn’t get thick enough without using pectin or by processing it and actually canning it. However, I underestimated the power of simmering and time. The reduction in overall liquid volume thickened the jelly tremendously. It got almost too thick and next time I will not boil it quite as long, which is simply a fabulous excuse to try my hand at making more.

Stovetop Hot Pepper Jelly (Vegan, Gluten-Free, Soy-Free, Nut-Free)

Makes about 1 1/2 cups jelly, depending on cooking time and how much volume you choose to reduce

1 red pepper, diced

1 green pepper, diced

2 small jalepeno peppers, diced

1 cup apple cider vinegar

2 cups sugar

Combine all ingredients in a large saucepan and cook mixture over medium-low heat until the mixture has reduced by half. (This took about 25 minutes for me, but in the future, I will stop cooking after about 20 minutes, since the jelly is quite thick. It’s hard to tell when it’s boiling and bubbling how thick it will be after it has been jarred and has cooled). Carefully pour the mixture into a glass jar or suitable container with a lid. I store my jelly in the refrigerator and surmise it will last for many weeks; use common sense.

Notes: J’s recipe Venezuelan Red Pepper Jelly calls for 1 red pepper, 1/2 cup vinegar, 1 cup sugar. Cut peppers as desired (julienne, small cubes, diced). Cook until reduced by half. Since I doubled the quantity of peppers, I doubled the vinegar and sugar amounts. I also used red, green, and jalepeno and her recipe calls just for red peppers.

This is a fast recipe that came together in under a half hour and it’s also small batch recipe, and made just this one jar of jelly, which I’ve been savoring. The peppers are really chewy, the sugar-vinegar mixture reduced and became an almost honey-like substance, complete with a tartness from the vinegar and a kick from the peppers.

In many ways, the principle at play with this jelly is similar to the Cranberry & Orange Ginger Mango Chutney. If you boil fruit and sugar long enough on the stovetop, and it will reduce and you’ll make jelly or chutney.

I’m excited to play around with the pepper jelly recipe and test out different varieties of peppers and maybe include some fruit like mango, pineapple, or oranges. There are so many ways to go with it and I love that I don’t actually have to can, not that I’m trying to discourage you from canning.

Check out this post; canning isn’t as hard as you think.

But no lies, the stovetop method is easier and yielded a very similar-tasting result with less time and much less effort involved, which is a win-win.

It’s been very spicy and peppery and hot around here. Where’s the water?

Have you ever made jam, jelly, preserves or something similar?

If you’re intimidated by canning, you could try “freezer jam” which is made by simply cooking the fruit or berries with sugar, adding pectin, placing into freezer-safe containers or baggies, and un-thaw as needed. It’s easy and will make quick use of strawberries, blueberries, or other seasonal fruit. It’s a good “gateway” jam-making process if you don’t want to try full-out canning.

And the method I used for the stovetop hot pepper jelly was incredibly easy, and no pectin required, similar to the Cranberry & Orange Ginger Mango Chutney method.

What’s your favorite kind of jam or jelly?

I love strawberry jam that’s really thick and chunky with big pieces and bits of fruit. I also love the smoothness of a good grape or apple jelly. The flavor of peach jam or jelly, or a mango chutney, they’re all favorites of mine. When it comes to jam, jelly, preserves, I’m not picky other than to say that homemade is always better than storebought.

Thanks for the Marshmallow Madness Cookbook Giveaway entries

Thursday Things & LinkUp

Averie @ Love Veggies & Yoga — Thu, 23 Feb 2012 08:04:17 +0000

Here are this week’s Thursday Things

1. LorAnn Oils- “Concentrated Flavors (candy oils) for Candy, Chocolate and Baking. The term “candy oil” refers to a type of flavor that is concentrated and undiluted. These flavors are 3 to 4 times stronger than grocery store extracts.”

No Artificial Sweeteners, Sugar Free (except Canadian Maple & Maple), Gluten Free, Contain No Vegetable Oils, Certified Kosher

Use in Hard candy, chocolate, truffles, candy centers, fondant, frosting, ganache, fudge, cakes, cupcakes, cookies, brownies, sweet breads….

The flavor choices are amazing from peanut butter, marshmallow, pear, to mint chocolate chip and pumpkin.

2. I ordered these woven Tom’s

And these crocheted numbers, but they were both about a half size too big and they don’t come in the size I need.

I paid about $12.50 to have them shipped to me, and then paid another $12.50 to mail them back, and so for $25 bucks, I tried on shoes. That I don’t own.

That’s why I don’t order shoes online. I try it every few years, get burned when they arrive and don’t fit. It’s nothing against Tom’s, it could be any company. It’s just too hard to buy shoes over the internet, despite being tempted.

3. A see-through glass and stainless steel toaster by Magimix. The only toaster with a viewing window that lets you watch the toasting process in action.

4. Easter Story Time Decal Glasses. A mama and papa bunny nestling with their baby bunny to read a book. The bunny family story hour, I love it.

5. Marshmallow Madness Cookbook Giveaway for 3 Winners

6. Axe Dark Temptation Deodorant

Technically made for a man, but I like the way it smells, I like the way it works, and I love that it’s about an inch wider than women’s deodorant and that I don’t have to make as many up and down motions and side-to-side motions with it. It’s like using paint roller rather than a paint brush, and I’m all about efficiency.

Plus, not smelling like tulips, daisies, and “summer breeze fantasies” all the time is sometimes refreshing.

7. As long as we’re talking dark, how about Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries

8. I went to retrieve this post from my drafts and discovered that none of it had saved, so I’ve just re-done it (fun!), but can’t remember all the things I included in the original post.

9. These spatulas. Flat on one side, curved on another, with a flat tip. Best of all worlds in one.

10. Use a spatula and go make Caramel and Chocolate Gooey Bars. You’ll need a spatula, lots of soap and water for your sticky hands. And possibly a treadmill.

What are your Thursday Things?

Do you like finding out about new baking products as much as I do?

Do you have success with ordering things online?

Clothes and shoes are tricky, unless I’m simply replacing a pair of these. I know my size and re-purchase them as needed.

Clothes are hard because not only is the sizing tricky, but I am a fabric junkie. If the material isn’t just right in terms of softness or stretchiness, I won’t end up wearing it and so it’s generally better I touch and feel the items in person, and try things on is always preferred to guessing.

Feel free to Link Up anything fun, exciting, tasty, or noteworthy you’ve made, seen, or want to showcase by clicking on the blue button.

Szechuan Shrimp Stir Fry with Fried Rice

Averie @ Love Veggies & Yoga — Wed, 22 Feb 2012 18:35:51 +0000

Yesterday was Fat Tuesday and although I could have have done a Cajun-inspired shrimp and rice stir fry, I went in the Asian direction instead.

This dinner went from skillet to table in less than 15 minutes and was a one pot special. Gotta love a speedy weeknight meal. Or a speedy any night meal.

It also was a freezer and refrigerator drawer use what I have on-hand special.

I used shrimp from the freezer that I thawed, an assortment of vegetables, some of which were fresh, some were previously frozen, doused it all in Szechuan sauce and a drizzle of oil.

That’s it and then I sauteed it for 5 minutes.

I portioned the food onto plates, put previously cooked rice into the same skillet, Szechuan sauce remnants and all, cracked an egg and stirred, and the fried rice was done in a hot second.

The family was in such a rush to eat, I didn’t take rice pictures so use your imagination. It’s rice.

The star of the meal was ~~the meat and potatoes~~ the shrimp and veggies, and it received rave reviews.

Szechuan Shrimp Stir Fry with Fried Rice (Gluten-Free)

Makes dinner for two

1 dozen medium shrimp

3 to 4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.)

2/3 cup Szechuan sauce

2 tablespoons olive oil (or sesame, peanut, or canola oil)

Combine all ingredients in a wok or large skillet and cook for 4 to 6 minutes or until shrimp are done (opaque) and vegetables are tender. Serve immediately or quickly make fried rice.

Fried Rice

1 to 2 cups cooked rice (cook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben’s Ready Rice)

1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)

1 egg

1/2 cup diced vegetables, optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)

After plating the shrimp and vegetables, drizzle wok or skillet with oil (it’s okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir. Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately.

Skylar loved it and chugged about 16 ounces of water throughout the meal and told me how spicy it was, but how good it was.

I think the Szechuan sauce has a little ka-ka kick. Scott said that it was spicy but not ridiculously so.

Then again, my idea of spicy and yours may differ since I can eat Hot Pepper Jelly with jalepeno peppers and serano chiles by the spoonful.

I can’t eat shrimp because I developed an anaphalatic reaction to them as an adult. About ten years ago, I went out to dinner with Scott, we shared a shrimp and vegetable stir fry at an Asian restaurant (oh the irony), and about a half hour after we left the restaurant, I started swelling up, my body became covered in hives, my airway started closing, I couldn’t breathe, and I spent a perfectly good Saturday night in the emergency room when I could have been out drinking and whooping it up. Those darn shrimp.

The doctors said there is no explanation why I suddenly developed an allergic reaction to them, but I had spent a lifetime eating shrimp, but they said it can and does happen, so I have to avoid them forever because anaphalatic shock and airway closure is not something you want to mess around with. It tends to put a damper on dinners.

Here are a few other stir fries and meals with rice:

Caribbean Coconut Rice with Garbanzos & Veggies (vegan, GF)

Mango Balsamic Rice, Beans, & Mixed Vegetables (vegan, GF)

Caribbean Citrus & Veggie Stir Fry (vegan, GF)

Apple Glazed Vegetable & Edamame Stir Fry (vegan, GF)

Do you like stir fries?

I do because they’re easy, one-pot, fast, and I can clean out all the odds and ends from the bottom of the refrigerator drawer and freezer that I want to use.

On the spicy meter, where do you fall? So mild you mistake your food for eating air, mild, medium, hot, or burn the house down and set off the fire alarm hot?

I have evolved into the last one. I love hot, but I don’t like sodium. There’s a difference which is why I personally don’t consume many prepared sauces because there’s an RDA’s worth of sodium in one tablespoon and I one tablespoon is a joke and I need about 17. Thus, I make my own hot sauce.

The winner of the Babycakes Cupcake Maker & Cookbook Giveaway is Lisa @ The Gonzo Gourmet

Thanks for the Marshmallow Madness Cookbook Giveway entries

Marshmallow Madness Cookbook Giveaway – 3 Winners

Averie @ Love Veggies & Yoga — Wed, 22 Feb 2012 08:10:33 +0000

I was asked by Quirk Books and Serious Eats to participate in Marsh Madness, a friendly little competition among bloggers.

We’re celebrating the launch of Shauna Server’s book, Marshmallow Madness, and our task was to create a fabulous marshmallow-based recipe.

I love marshmallows and so ~~March Madness~~ Marsh Madness was right up my alley.

I came up with Peanut Butter Cocoa Krispies Smores Bars

Let’s talk about the layers in these bars. It’s not a proper dessert to me if it doesn’t have about 17 flavors and textures and layers going on.

These have plenty going on.

If you need more marshmallow-based recipes, I have one or two…

Deep Dish Double Chocolate Golden Grahams Smores Bars (Vegan & GF options)

White Chocolate Vanilla Marshmallow Cake Bars

Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Bars (No Bake)

One of my Favorite Recipes of 2011 is Marshmallow Peanut Butter Double Chocolate Pillowtop Bars (GF with Vegan options)

Peanut Butter Marshmallow Bars with Vegan Chocolate Frosting (No Bake)

Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars (No-Bake with Vegan & GF options)

Twinkies (3 ingredients, no added oil or butter)

Yes, I love marshmallows.

If you’d like to make Smores or something from Shauna’s book with marshmallows, you’re in luck because…

…3 Readers will win a copy of Marshmallow Madness

I am absolutely loving the book. It’s chock full of recipes for homemade marshmallows with really unique flavors such as root beer float marshmallows, bacon-flavored marshmallows, and there are recipes for how to make homemade graham crackers and whoopie pies. As a bonus, the book cover is “puffy” and squishy, adding to the overall fun factor.

To Enter the Giveaway:

1. Tell me how you like to use marshmallows or a favorite marshmallow-based recipe (links welcome).

2. For a second entry, Twitter Follow LV&Y and and then tweet the following:

“I love Marshmallows & want to Win the Marshmallow Madness Cookbook from @LoveVeggiesYoga @QuirkBooks http://tiny.cc/ejrs1″

3. For extra entries and you must leave a separate comment for each:

Facebook Like Love Veggies & Yoga

Facebook Like Quirk Books

Twitter Follow Quirk Books

Pinterest Follow Me & Re-Pin Something of Mine

Instagram Follow Me

Stumble Follow LV&Y & Stumble This

or post this Giveaway on your blog

Contest ends Saturday, February 25, 2012 and winners will be chosen randomly.

Open to continental U.S. readers only.

Comment below to enter!

Sticky Recipes

Averie @ Love Veggies & Yoga — Tue, 21 Feb 2012 21:10:39 +0000

Happy Fat Tuesday. It’s also National Sticky Bun Day and boy, do I love a good sticky bun. I especially love Cinnabon cinnamon rolls. The gooey factor, that dough, that frosting. Oh they are magical.

I do make Baked Cinnamon Bun Donut with Vanilla Cream Cheese Glaze at home, sticky fingers and all, to help me get my fix handled.

Here are a few Sticky Fingers Favorites:

Peanut Butter and Jelly Thumbprint Cookies (No-Bake, Vegan, GF)

Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Bars (No Bake)

White Chocolate Vanilla Peanut Butter Puppy Chow (GF) – Dusty powdered sugar turns into sticky, quickly

Chocolate Saltine Toffee

Cinnamon and Sugar Roasted Chickpea “Peanuts”

Deep Dish Double Chocolate Golden Grahams Smores Bars (Vegan & GF options)

Special K Bars (No Bake)

Baked Orange Banana Coconut Donuts with Orange Coconut Vanilla Cream Cheese Glaze

Coconut Cinnamon Sugar Roasted Almonds

White Chocolate Vanilla Marshmallow Cake Bars

Sweet Potato Graham Cracker “French Toast” Sticks

Caramel and Chocolate Gooey Bars

Does it drive you crazy to have sticky fingers?

It does for me and the minute I’m done eating something sticky, I have to wash my hands. I hate the feeling of sugar on my fingers, but love it in my belly.

What have you eaten lately that was sticky?

If you’re going out celebrating Fat Tuesday tonight, have fun and be safe. If you’re staying in, you can always celebrate at home. Just add rum or Cajun seasoning to whatever you’re having and call it a party and I put together some Mardi Gras Party recipes.

Winner of the Babycakes Cupcake Maker & Cookbook Giveaway announced Wednesday

Caramel and Chocolate Gooey Bars

Averie @ Love Veggies & Yoga — Tue, 21 Feb 2012 04:19:15 +0000

I created the world’s gooey-est and stickiest bars when I made these. Or at the very least, the gooey-est bars I’ve ever made, and I’m not complaining. That’s what soap and water is for.

There are only good things that can come from melting butter, brown sugar, caramels, and cream.

Add lots of vanilla extract and chocolate for good measure.

When I received these caramel squares from Oh! Nuts, I had a few ideas for bars that would incorporate melted caramels.

I prefer making bars to cookies because bars are much faster and less fussy to make.

And I prefer these bars to anything I’ve eaten so far in 2012.

To say these are rich is an understatement. The melted caramels and cream, the butter, the chocolate seeping through each bite. Call Ina Garten and let the woman who cooks with a pound of butter like it’s a tablespoon know that these bars will give her a run for her ~~butter~~ money.

I really can’t convey how dense they are. Each one is like holding a little lead weight.

When I gave Scott the small 8-by-8-inch pan to hold, he thought I had lined it with heavy metal objects. I assured him that it wasn’t a stunt pan; just all the good stuff which is that heavy.

He also thought I put alcohol in them because they have so much depth of flavor. He thought it was another rum cake special, but no. I attribute the depth of flavor to the caramels.

I also added a copious amount of vanilla extract to them, allowing the vanilla flavor to not only stand up to, but really complement, the caramels. Too often vanilla gets lost, but not in these.

I assure you that you will want to get lost with one of these.

Caramel and Chocolate Gooey Bars (Gluten Free with Vegan option)

Makes 16 bars

3/4 cups butter, melted

1 1/2 cups whole rolled oats

3/4 cup brown sugar, packed

1 teaspoon baking soda

1/2 cup all-purpose flour, optional*

1 teaspoon vanilla extract + 1 teaspoon vanilla extract

1 cup chocolate chips

35 caramel squares (or 2 cups caramel sauce)

2/3 cup half-and-half or cream

Preheat oven to 350F and line an 8 x 8-inch baking pan with aluminum foil, allowing for overhang (do not make this recipe unless you line your pan with foil) and spray the foil down very well with cooking spray. Note: Do not select a jellyroll type pan because the recipe bubbles up and higher sides are needed to prevent spillover. In a large microwave-safe bowl, melt the butter. To the melted butter add the oats, brown sugar, baking soda, flour*, one teaspoon vanilla, and stir to combine. Pour just over half the oat-butter mixture (about 60%, eyeball it) into the bottom of the prepared baking pan, spread it evenly with a spatula, and bake for 9-10 minutes. The mixture will bubble up and foam considerably while baking. Watch it closely and the sides will show a bit of browning at about 9-10 minutes. Remove pan from oven and let it rest and cool for 3 minutes, and then sprinkle the chocolate chips over the top in an even layer.

While the mixture is baking, unwrap the caramels and place them in a medium-sized saucepan that’s been sprayed with cooking spray. Add the cream to the caramels and melt over medium-high heat, stirring nearly continuously to prevent scorching or boiling. It may take 5 minutes for caramels to completely melt. After mixture has melted, is smooth and combined, turn off the heat and add one teaspoon of vanilla, using caution because the vanilla will likely bubble up a bit, and stir to incorporate.

Pour the melted creamy caramel mixture over the top of the oat mixture that has been topped with chocolate chips. It will be very soupy, this is fine. Take the remaining half (40%) of the oat-butter mixture and sprinkle it as evenly as possible over the top, using a spatula to gently spread the oats within the “caramel soup”. Place pan on top of a cookie sheet as a precaution for spill-over and bake for 14-16 minutes more, or until sides of the mixture are beginning to brown (Look closely in order to discern “browning edges” from the overall brown color of the caramel mixture when it’s baking; they’re very similar but distinct enough to differentiate). The mixture will be bubbling quite intensely while baking and watch it for signs of spilling over. Remove pan from the oven and allow it to rest and completely cool on the countertop before attempting to slice the bars (at least two hours) or you can expedite the process by placing the pan in the freezer or refrigerator until sufficiently cool enough to slice (but not frozen). Store bars in an airtight container in the refrigerator, or freezer, and freeze extras for up to 3 months. I stored these bars in the freezer because they were so gooey and they never froze solid (all that butter).

Notes: *I did not add flour to the bars as they are shown here and they are incredibly gooey and are hard to keep in a “neat” bar form, which only matters if you’re trying to take pictures of them or transport them. If you prefer something less gooey and sticky and more portable, add 1/2 cup flour. If you do not have caramel squares, you could use 2 cups of caramel sauce for ice cream and the thicker and richer, the better; however, I have not tested the recipe with caramel sauce. Oats are a gluten free grain but use certified GF if necessary and take care the caramels used are GF. To make the recipe vegan, use margarine in place of butter, cashew cream (1/4 cup cashews, soaked, and blended with 3/4 cup water) or another nut-based or vegan milk in place of the cream, and use vegan caramels.

Make sure your gym membership is active or your running shoes are laced. You may want to get a little exercise after these.

Be forewarned: these are sticky and gooey and you should probably store them in refrigerator or freezer. You may also want to eat them with a fork.

Yes these are sweet, but they’re not as sweet as they are ~~fatty~~ dense, rich, thick, heavy.

You will be able to feel the butter on your lips after you get done taking a bite and every once in awhile, that’s a-okay. Knowing that the high butter content of your latest dessert does double-duty for chapped lips is always a winning feeling.

If you’ve had a bad day, a PMS day, want to butter up (literally) your spouse before you ask them to take you to Bora Bora or impress friends ‘n fam at parties, make these.

Guests may need to use forks unless you pet names like Aunt Susie Sticky Fingers and Uncle Bobby Butter Fingers are acceptable among party-goers.

The oozing chocolate.

The drippy caramel cream sauce.

These will make you close your eyes, savor each bite, and the world will just.stop.while.you.chew.

Ahhh….

If you’re a fan of caramel, I recommend:

Caramel Apple Bars (GF with Vegan adaptation)

Caramel Maple Pumpkin Pie Smoothie

Raw Vegan GF Caramels (sandwich style with peanut butter in the middle)

Caramel Peanut Butter and Apricot Jelly Bars (GF with Vegan adaptation)

Happy unwrapping.

Do you like caramels?

I love them and all things caramel-flavored.

What’s one of the last really rich and dense desserts or other foods you’ve had?

Sometimes I want something airy and light like popcorn or angel food cake. Sometimes I want a lead balloon. Today was the later.

Thanks for the Babycakes Cupcake Maker and Cookbook Giveaway entries.

Fit For A President

Averie @ Love Veggies & Yoga — Mon, 20 Feb 2012 18:30:11 +0000

Happy President’s Day to everyone celebrating it. If you’re off from work or school, I consider that “celebrating” the day. If you’re at work or school, I think it’s safe to assume that it’s just another Monday, which I hope has been great as well.

A few things that I think are pretty large and in charge and fit for a President include:

The Hilton Bora Bora Nui Resort Presidential Village overwater bungalows ($4300 per night, and up)

Wedgwood China. If I was the President, I’d love to serve fancy State dinners on pink butterfly plates.

A fancy Chani Chandelier. $6100 and up, and gorgeous.

Fancy food and 21 courses at the French Laundry. I’ve read that you should make your reservation at least one year in advance. Dining here is on my life’s bucket list.

One day…

Until then, I’m going to nibble on something a little less fancy like a few Rosemary Chipotle Roasted Almonds that I roasted.

Over the weekend, I had Green Fluff and Oreos. The epitome of non-Presidential food but oh, so tasty.

And there’s always room for a Mango and White Chocolate Chip Cookie on my to-be-nibbled list. They feel sunny and spring-like to me, which is perfect for the sunny and spring-like day we’re having.

Did you have the day off from work or school? If you have kids, were they off school?

Skylar didn’t have school today and so she and I goofed around in the morning and we’re about to surprise Scott at his office ~~with lunch~~ with something I just baked.

Have you seen or done anything amazing, large and in charge, wonderful, or fit for a President recently?

Thanks for all the Babycakes Cupcake Maker and Cookbook Giveaway entries.

Coconut Oatmeal Toffee Cookies

Averie @ Love Veggies & Yoga — Sun, 19 Feb 2012 18:53:12 +0000

Last week I was having one of those afternoon cravings for a snack, and I wasn’t exactly sure what I wanted, yet nothing I had on hand was really striking my fancy. Necessity is the mother of invention so I made these cookies.

I wanted something sweet (duh) but I didn’t want to make a huge batch of anything. I try to make smaller batches of desserts whenever possible since variety is the spice of life, and this cookie recipe makes just one dozen smallish cookies.

I also didn’t want to dirty too many dishes or haul out The Beast, and mixed the batter by hand.

I wasn’t exactly sure what I had in mind but when I opened my baking cabinet and saw a partially-used bag of Heath Bar bits, I knew I would toss those in because I am a huge toffee fan.

And I just happened to have a bag of coconut that was crying for some attention. The coconut flavor in the cookies is present but not overpowering, similar to the coconut in the Baked Orange Banana Coconut Donuts, which is present but doesn’t overtake the flavor palate.

The cookies are just as oat-ey as they are coconutty, and the oats give them a nice heartiness and chewiness.

The toffee bits melted, the butterscotch chips and chocolate chips softened, the coconut toasted, the oats got chewy.

These were a good little afternoon snack project.

Craving satisfied.

Coconut Oatmeal Toffee Cookies – with Heath Bar Bits, Chocolate Chips, and Butterscotch Chips (with Vegan and Gluten Free suggestions)

Makes about one dozen small-to-medium-sized cookies or 8 larger cookies (I got 14 smallish cookies)

1/4 cup butter or margarine, softened

1/4 brown sugar

2 tablespoons white sugar

1/2 egg, cracked and beaten

1/2 teaspoon vanilla extract

1/8 teaspoon baking soda

1/4 cup shredded coconut (I used sweetened, Ralphs’ grocery store-brand, coconut flakes)

1/4 cup + 2 tablespoons all-purpose flour (6 tablespoons)

1/2 cup + 1 tablespoon whole rolled oats (9 tablespoons)

3 tablespoons toffee bits (I used Heath Bar Bits ‘o Brickle baking pieces)

3 tablespoons chocolate chips

2 tablespoons butterscotch chips

2 tablespoons white chocolate chips or peanut butter chips, optional

Preheat oven to 350F. In a medium-sized mixing bowl, combine the butter and sugars and stir (I did this by hand because this is a small batch of cookies, but use a mixer if you prefer). Crack one egg in a small bowl, beat it, and add half the egg to the butter and sugar mixture. Discard the other half or save for another use. Stir in the egg and beat the mixture until creamy. Add the vanilla, baking soda, coconut, flour, oats, and stir. Add the toffee bits and baking chips and fold to incorporate. Put the bowl in the freezer for 10-15 minutes and allow the dough to chill. Remove the bowl from the freezer and scoop one-inch sized balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet). I recommend this cookie scoop for perfectly sized cookies. Bake cookies for 11 to 14 minutes, or until they are barely browned; watch them closely because coconut burns easily. The cookies will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them. Store cookies in an airtight container on the countertop or store extras in the freezer for up to 3 months for longer-term storage.

Notes: All baking chips and baking bits are optional. Do not buy a bag of chips to just add 2 tablespoons to the recipe. If you have a variety of baking chips on hand use them, but if not, don’t worry about it. Add an additional 1/4 cup, give or take, of chocolate chips or what you have on hand.

To keep vegan, use margarine and use a flax or chia egg or egg replacer for the egg; and take care any baking chips or bits used are vegan. To keep gluten free, use gluten free flour in place of the all-purpose flour or grind whole oats into oat flour and use oat flour in conjunction with the whole oats. Take care any baking chips or bits used are suitable for your dietary needs and use certified gluten free oats if necessary.

One benefit to these cookies is that they used up the odds and ends lining the shelves of my cupboards.

From bags of butterscotch chips and Heath Bar Bits, to sprinkles and chocolate-covered dried strawberries, to coconut flakes and almond flour to green food coloring, I have so many odds and ends that take up valuable cupboard space.

Looks are deceiving. My kitchen is 3 feet wide by about 6 feet long and that’s if you count the countertop extension.

Anytime I can make something that uses a half cup of this or a third of a cup of that and use things up, I am happy.

These made me happy.

The last time I made something using up my odds and ends was in Aruba in December when I made Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars (No-Bake with Vegan & GF options) with my hodgepodge of this ‘n that.

Here are a few cookies that you may like if you like oatmeal-based cookies…

Oatmeal Raisin Cookies

And if you want to get buzzed while eating your dessert, there’s Dark Rum Oatmeal Raisin Cookies

Or if you prefer oatmeal bars, try Chocolate Peanut Butter Oat Squares (No-Bake, Vegan, GF). Easy and fast to make and they wrap up really well for snacks and lunches.

If you like coconut and like Girl Scout Samoas Cookies, try Samoas Bars (with Vegan & GF options). They’re very rich and dense.

Do you like coconut? Or Toffee? i.e. Heath Bars, Skor Bars, or similar

What’s your go-to for a quick little snack or easy baking project?

Have a great week and Happy President’s Day to everyone celebrating it.

Thanks for all the Babycakes Cupcake Maker and Cookbook Giveaway entries.