savoy062

A Vitamix found itself delivered to my front porch. I don't really know how or why, but it did. My loving husband (my sweet, kind, wonderful husband) ordered it without really telling me so it was a big surprise. Our stick blender died and our food processor was on it's last leg. Instead of buying another $100 blender or food processor that is just going to die on us in a couple years he went ahead and invested in a Vitamix.  I saw the UPS truck pull up and I assumed my husband had ordered something from Amazon as he is fond of doing. But as the UPS driver emerged from his truck I saw that he was holding a large cardboard box with big bold letters spelling out "Vitamix". What a surprise! Initially I scoffed at the idea of spending so much on one kitchen appliance but I really do love it. I have been experimenting with it as much as possible. I've been making homemade almond milk, smoothies, pureed soups and sauces. I still have more I want to try, like p...

I used to have marathon cookie baking sessions with my friend Matt.  He made a great molasses cookie and he was kind enough to share his recipe with me.  It's chewy, spicy, and always comes out great.  I know some people will sub out the shortening for butter but to get the best texture shortening is the way to go. Ingredients 1 1/2 cups shortening melted 2 cups white sugar 1/2 cup molasses 2 eggs 4 cups flour 4 tsp baking soda 2 tsp cinnamon 1 tsp ground cloves 1 tsp ground ginger 1 tsp salt Mix together dry ingredients Cream together shortening and sugar.  Add eggs one at a time then add the molasses.  Stir in dry ingredients.  Dough will be stiff.  Scoop with a cookie scoop or portion out dough into walnut size balls.  Roll dough in you hands to form smooth balls.  Roll balls in sugar, place on a cookie sheet about 2 inches apart.  Press the dough balls with the bottom of a glass to flatten slightly.  Bake at 375 F for 8-10 minu...

Pecan sandies are one of those cookies you make to impress.  They are the gem of a cookie platter and the talk of the cookie exchange.  I don't know if its the buttery crumbly cookie or the big fat pecan crowning the buttery crumbly cookie.  Either way, they are a delicious addition to Cookie Week! Ingredients 1 cup (2 sticks) dairy free margarine (Earth Balance) feel free to use butter if you are able 1 cup canola oil 1/2 cup sugar 1/2 cup brown sugar 1 cup powdered sugar 2 eggs 1 tsp vanilla 4 cups flour 1 tsp baking soda 1 tsp cream of tartar 1 tsp salt 2 cups chopped pecans plus pretty pecan halves for the top of each cookie if desired Mix the dry ingredients Cream the margarine, oil and the three sugars until a smooth batter Add eggs, one at a time, then add vanilla Spoon the dry ingredient and mix just until incorporated.   Stir in the chopped nuts Chill dough for about an hour then scoop and bake OR Scoop the dough then chill 20 minutes then bake OR Scoop the...

This cookie is a delicious combination of a chewy oatmeal cookie and a sweet peanut-y peanut butter cookie. This is another great recipe to make ahead and freeze. 1 ½ cup flour 2 teaspoon baking soda 1 ½ cup quick cooking oats or rolled oats that have been very lightly pulsed in a food processor 2 sticks ( 1 cup) dairy free margarine or butter ( add ½ tsp salt if using unsalted butter) 1 cup packed dark brown sugar ½ cup white granulated sugar 1 cup conventional creamy peanut butter (if using natural peanut butter you may want to bump up the sugar and salt) 1 teaspoon vanilla 2 eggs Mix dry ingredients. Cream together margarine, brown sugar and white sugar. Add peanut butter and beat again until fluffy and lightened in color. Add vanilla. Add eggs, one at a time, incorporate each egg fully after each addition. Spoon in dry ingredients and mix until just combined. Scoop onto an ungreased cookie sheet leaving 1 ½ inches between each cookie. Bake at 350 F for 12-14 minutes until ...

I love these cookies.  This was my great aunt Vivian's recipe.  One of those good old fashioned recipes that calls for oleo and "handfuls" of things.  I made minor changes only to make this dairy free.  I switched out the oleo for Earth Balance vegan margarine and I use chocolate chips made without dairy ingredients.     I have great memories of them and I make them every year for Christmas. These cookies are soft and cake with warm spices, raisins, chocolate and nuts.  I hope you give this recipe a try and let me know what you think. Ingredients 4 cups flour 1/2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground ginger 1 1/2 cups sugar 1 cup (2 sticks) Earth Balance Dairy free margarine *sub butter if you would like 2 cups raisins 1 cup chocolate chips *Ghiradelli semi sweet chips have no dairy ingredients (made on shared equipment) 1 cup chopped walnuts In a small sauce pan combine the raisins with about 2 c...

When I saw the Harvest Bites pan by Nordic Ware at William Sonoma I had to pick it up.  Seasonal or novelty kitchen items are rare in my kitchen.  I try to stick with multipurpose items, the basics, but this pan was just too much to pass up. This basic spice cake recipe was printed on the packaging for the pan, I adjusted the cake to be dairy free as well as up the spice flavor.  I hope you enjoy! Ingredients: 1 1/4 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 cup almond milk 1/2 cup oil 1/2 cup brown sugar 2 eggs

Her first birthday was looming and I was fretting over what sort of cake I was to make.  I didn't want to feed her a ton of sugar but I wanted to make a special treat.  And most of all I didn't want to have to make a different cake for her and for the adults. I tested out a cashew cream cheese recipe but it was a lot of work and without a Vitamix it didn't turn out as well as it could have.  My neighbor told me of a recipe made from roasted sweet potatoes and dates but I have neither in my pantry.  Then I stumbled upon a recipe for avocado chocolate frosting .  I tweaked it slightly and it turned out so delicious that I have made is a few times since just as a quick and nutritious treat.  It is vegan, gluten free, raw, paleo, and the best part... its CHOCOLATE!  :) You can double or triple the recipe to make as much as you need.  Each avocado yields around 1 cup of finished mousse. 1 ripe avocado 1/4 cup cocoa powder 2-3 Tbsp pure maple syrup

These are a favorite in my house.  I always make them at Christmas time to add to cookie platters because they are quick, easy, and budget friendly.  If you like coconut, you will love these cookies. You only need 4 ingredients 8 ounces sweetened flake coconut (about 2 1/4 cup) 1/2 cup granulated sugar 4 egg whites pinch of salt

This no bake peanut butter pie is incredibly easy.  Dangerously easy.  There is little keeping you from making it three times a week.  It's rich, creamy and oh so peanut buttery.  Oh yes, you need this in your life. This recipe uses tofu.  It may surprise you but soft and silken tofu are used in lots of desserts and smoothies.  Tofu on its own doesn't taste like much of anything, all you taste is the peanut butter. It's becoming easier to find tofu.  It is sold in nearly all supermarkets.  Tofu usually comes in blocks packed in water.  Sometimes soft tofu comes in a plastic tube.  Either will work but be sure to drain the tofu if it's packed in water.  Most often tofu is labeled as extra firm, firm, soft, or silken.  Soft or silken is what you want for this recipe. I made the crust following the Oreo Crust Recipe from Oreo's website but I replaced the butter in the recipe with dairy free margarine.  You may use a store bo...