Oreo Cookie Bread Spread?!

Okay, so I am not a huge fan of buying cookies because I much rather go home, get my hands dirty and get down to work, because for one it’s very much enjoyable as well as relaxing, and because I know exactly what goes into the recipe and how much of it.  Sometimes this isn’t always a good thing, especially if I make something that is just purely sinful and I’m aware of this, but sometimes it’s better to turn a blindside, correct?

Well, a few weeks ago, I had come across quite a few recipes derived from Oreo’s – birthday cake Oreo’s.  If there is one weakness of mine when it comes to food, is the Duncan Hines Funfetti Cupcakes, holy moly, I do not care that they are from a box and are certainly not scratch they just perfect.  I mean I’ve had cupcakes from quite some famous bakeries and still every time I eat those rainbow speckled cupcakes I can’t help but have a little bit of a food orgasm, each and every time.  Should I have admitted that?  I’m not sure, but I did.  Anywho, as I was saying, I kept seeing these Oreo’s creep up all over the blogosphere and it sent a bit of sadness to my heart because I figured just like most limited edition special treats that they would only be offered to my fellow American friends, but low and behold when I went to the grocery store I saw the shiny golden package and shot (embarrassingly) a fist in the air obviously stating my state of delight.

With that being said, the only clear and obvious thing to do was pick up a bag. Well, well, when I opened the bag, my nose definitely went to heaven.  I then had the first bite and holy moly.  When reading other peoples comments regarding these cookies they said they were just sweet but not that different from your traditional Oreo’s – I beg to differ.  These instantly sent me Duncan Hines Funfetti heaven, and it’s where they took me each and every time I ate one. 

Well, a few days after I bought the bag, they disappeared, needless to say, I returned to the grocery store (for that sole purpose … oh and maybe to buy some Funfetti icing, which to my disappointment they discontinued, I don’t want to talk about it, I was not impressed).  However, as I later returned to looking at more blog posts I came across a recipe for an Oreo spread.   Say what?!?!?!?!?!?!?!?  Yeah, my thoughts exactly.  Within a few seconds of reading the title, I didn’t even take a look at the recipe before I took my laptop into the kitchen to set up.  As I continued to look at the ingredients well, obviously, I had everything on hand (don’t you love how Oreo’s are accidentally vegan?  Love it!

Anyhow, I got my food processor out with the rest of the ingredients and holy cow.  This dip/spread is out of this world.  I thought Nutella would never beat, well it definitely has competition with this spread.  It’s a little offsetting when you realize what you’re eating (especially if you have it on toast – it definitely makes your brain do a weird little dance up there).  I had talked about this spread for a few days to my boyfriend before he attempted it and he definitely couldn’t wrap his head around it, which is understandable it is weird, but it’s sooooooooooooooo good!  I would say, if you are looking to be indulgent and really not care, attempt this because you will not regret it, it’s divine and oh so delicious, especially served with fruit in lieu of Nutella.

Oreo Spread

Recipe slightly adapted from here

Ingredients:

• 3 cups coarsely crushed Oreos
• 3 tbsp coconut oil
• 1/2 tsp vanilla extract
• 1/2 - 3/4 cups coconut milk, depending on consistency desired

Directions:

If using coconut oil, warm it up to a liquid state.  Combine crushed cookies, oil and vanilla in a food processor and process until the crumbs are finely ground, then add milk in a slow, stead stream, keeping an eye on the consistency and stopping to check if needs (3/4 cup of milk will leave you with a much thinner product than you may want, so watch closely).  Store in the fridge.

Oreo Carob Toast

Because I made a ton of this spread, and I didn't just want to eat it by the spoonfuls (although it was tasty that way!), I wanted to make use of it in a spread-like way.  So I did.  This was the definition of sinful.  I couldn't believe what I was eating, and although it wasn't healthy, sometimes it's nice to indulge, so indulge I did, and not a single regret was given.

Ingredients:

• 1 1/2 heaping tbsp of Oreo spread 
• 1 slice of bread 
• 1/2 banana - cut into slices
• Handful of carob chips
• Maple syrup - to taste

Directions:

Spread your Oreo spread on your bread.  Chop your banana pieces into desired thickness and arrange on your bread.  Top with carob chips and maple syrup.  Broil for a few minutes until bananas have caramelized and your bread has toasted.

Have you ever tried cookie spreads?

What/how did you enjoy them?

Green cookies?

I am currently sitting in my living room, procrastinating on packing the last of my things for beautiful British Columbia.  Heeeyy, don't look at me like that!  I'm 95% done, I just have to pack the last of the things for my carry-on, do a quick tidy and then wait for my dad to pick me up so we can head to the airport.  I figured I might as well kill a few minutes by writing a quick entry for ya'll (oh yeah I did) before I head out right?

This week I surely won't be cooking anything fancy.  We are staying at a chalet, and will have a full kitchen, but my priority this week isn't to be in the kitchen, absolutely not, no I want to take full advantage of the snow, the slopes and the beautiful scenery that this province has to offer.  I will however still be posting if I have time, as I always have recipes that I can share (I really do get backed up when it comes to posting, but I mean, how could you not with all the delicious meals you eat in one day?  They add up!)

Today, I'm going to post you my third and last post for St-Patrick's Day.  Again, to my delight these turned out brilliantly, as I was a little afraid at first they wouldn't or that they'd alter the taste but thankfully they did not, and they still kept their beautiful bright green colour, woohoo!

Over the Christmas break I made one of the darn right most amazing cookies I had ever had in my life.  When it comes to alcohol I'm a pansy, and I looooove anything that is creamy and or insanely high in sugar, anyone seen those Caramilk Cream Coolers?  Now that's what I'm talking about!  My absolute favourite, hands down, hey, it even get's the guys excited when they seem them!  Anywho, with all that being said, Baileys is one of my absolute favourites, plus, it's alcohol that people don't give you shifty eyes when you drink some no matter how early or how late it is in the day, that is always a bonus right? When incorporating Baileys and cookies together, well hot dang, you have yourself probably the most sinful cookie ever.  Yes, I've seen some crazy cookie concoctions, but to me, this is crazy, and is definitely my favourite without a doubt.

I didn't take any pictures of these cookies when I initially made them because well... they went waaayyyy too quickly.  This time however, because I also spruced up the recipe I needed to make sure to snag some pictures before they go (because well, they're already going quickly!)  I decided to split the batch in half and make two kinds.  Between the two I'm not sure which one I liked more, because both of them have some of my favourite ingredients.

In the first batch, the one that I got the idea to spruce up while I was trying to go to sleep (such an awful idea to get a cookie idea, because I seriously contemplated making these cookies, and it was two in the morning, and it was clearly distracting me from actually getting to bed...) nonetheless, I waited until the next day to make them.  I decided that, I would like to add in some natural green colour to these cookies, especially because I really am not a huge fan of using artificial colouring.  So, that is what I did, and thankfully just like my Tropical Green Pancakes the colours didn't fade and the spinach wasn't known to the tastebuds either, absolutely love it.

Next, I decided to not use Mint Chocolate Baileys, but instead use the original version and chop up my all time favourite chocolate bar EVER Cookies n' Cream (hey, it's white chocolate, I'm a huuuuuge sucker!)  These came out soooooooo well!  My boyfriend eats one, "you are something else, you know that?" - yeah, that's what I like to hear!

What I love about these cookies is that, they are puffy, with crispy outsides yet ooey-gooey soft centres, the dark brown sugar gives them a darkness and you get certain salty bites that's just delightful.  Regardless of which cookie between the two, you are sure to have your socks knocked right off, they are downright sinful and seriously need to be labelled so, because these could certainly kill a diet that's for sure!

Mint Chocolate Chip Baileys Cookies

Recipe inspired from here

Ingredients:

• 1/8 cup plus 1 tbsp canola oil
• 1/2 cup dark brown sugar
• 1/2 tbsp ground flaxseed + 1 1/2 tbsp water
• 1/8 cup Mint Chocolate Baileys
• 1/2 tsp vanilla extract
• 3/4 cup whole wheat flour
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 1/4 tsp fleur de sel (or other salt)
• 1/2 cup dark chocolate chips 
• 1 1/2 cups fresh baby spinach

Directions:

Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

In a small bowl mix together your flaxseed and water.  Allow to sit for five or so minutes until it has turned into an almost like gel state - set aside.

In the bowl of your food processor add your spinach and Baileys until spinach chunks disappear.

With your paddle attachment on high, mix together the brown sugar and oil until well incorporated.  Add flaxegg, Baileys, and vanilla extract.  Mix well.  In another bowl, sift together the flour, baking soda, baking powder, and salt.  Add to the wet ingredients and stir until everything is moistened.  Fold in the chocolate chips.

Scoop tablespoon-sized dollops onto your cookie sheet, spacing about two inches apart.

Bake for 10 - 12 minutes, until golden.  Repeat with the rest of the dough.

Cookies n' Cream Baileys Cookies

Recipe inspired from here

Ingredients:

• 1/8 cup plus 1 tbsp canola oil
• 1/2 cup dark brown sugar
• 1/2 tbsp ground flaxseed + 1 1/2 tbsp water
• 1/8 cup original Baileys
• 1/2 tsp vanilla extract
• 3/4 cup whole wheat flour
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 1/4 tsp fleur de sel (or other salt)
• 1 1/2 Cookies n' Cream bars ~ 1/2 cup

Directions:

Same directions as above, only there is no processing of spinach, and change the Baileys from Mint Chocolate to original and use Cookies n' Cream chocolate instead of dark chocolate!

Peanut Butter Cookies

Recipe taken from here

The last cookie that I have for you guys is one of my recent favourites.  I am not one to make the same recipes over and over again - however, both the Baileys cookies and these are an exception.  I have never been the biggest fan of peanut butter cookies to be honest, but it is my mom's favourite cookie.  A few months ago, as I was doing my thing, and looking through recipes I stumbled across a peanut butter recipe that actually sounded very good.  I figured that if I didn't like them, then at least my mom would eat them.  However, this is also when my peanut butter craze started, actually these could possible be the thing to blame as to why my peanut butter obsession has lasted so long.

These cookies are soft, with the perfect amount of peanut butter, if you add salt on top of the cookie before it bakes, it takes it's already perfect self to a whole new level.  The first time I made these, I sandwiched two cookies together with some raspberry jam before baking them, and it tasted like a sinful peanut butter and jam sandwich.  I love these cookies, and they are so incredibly versatile.  This recipe is definitely my go-to peanut butter cookie for now on.  The maple syrup also creates the perfect sweetness that to me, is what separates these peanut butter cookies from the rest.  Go on, and give them a try.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp baking soda
• 3/4 tsp fleur de sel (or other salt)
• 1 cup natural creamy peanut butter
• 3/4 cup pure maple syrup
• 1 1/2 tsp vanilla extract
• 1/4 cup soy milk (or other non-dairy milk)
• 3-4 tbsp canola oil (or extra virgin olive oil)
• Raw sugar & sea salt for sprinkling

Directions:

Preheat oven to 350F degrees and line a baking sheet with parchment paper or a non-stick mat.

Stir the peanut butter, maple syrup, optional olive oil, and vanilla until combined in a large mixing bowl. Sift the flour, baking soda, and salt over the top and stir until just combined. If the dough is hard to work with, chill in the fridge or freezer for 15-30 minutes or until easy to shape.

Shape into balls (I like to use a teaspoon) and gently flatten with a fork. If the dough sticks, sometimes moistening your fingers or the fork helps. Sprinkle the tops with salt and raw sugar. 

Bake for 11 minutes until set.

Happy St-Patrick's Day!

How are you celebrating?

Better late than never right?

Around Christmas is when I had stopped blogging for quite some time.  It's not that I didn't enjoy doing it, it's just I wasn't finding inspiration in the things I was doing.  It was nice not having to think before I was going to eat, or when I made desserts to remember to take pictures beforehand.  I guess when it comes down to it, it was pure laziness.  I was still on the computer, looking at fellow bloggers pages, but I just couldn't bring myself to doing so, instead I was enjoying spending time with friends, being with my family, working out and reading.  I realized though it really was something I missed (hence I'm writing this now).  Despite my lack of inspiration there were still a few goodies I did snap some pictures of.  Unfortunately I didn't photograph all my Christmas baking which is rather unfortunate since I made some really amazing sweets this year.

This Christmas had to be the first Christmas that I didn't go overboard.  I made about eight or nine goodies, which really is not that much, and when I was making them, I wasn't doing full batches.  Thankfully for me, this was good; it gave me enough to pack up for friends as gifts, and it left me with a few for me to snack on.  The recipes I'm going to post were the top favourites of the season (decided on by both me and the people who had tried my baking) - I did however forget to photograph a bark that was the top favourite.  Nevertheless, that's not a big deal as I will surely be making a batch for Easter because it got gobbled down the first two days, it was such a hit!

Peanut Butter Pretzel Bites

Recipe taken from here

The first recipe I'm going to post is for something that I had been seeing all over the web.  Back then, just like now, I was really going through a peanut butter kick.  Three quarters of the recipes I made during the holiday season involved peanut butter.  This may not be the traditional holiday flavour, as I usually associate Christmas with shortbread, and peppermint, but not this year, not in my house!  If you are one the fellow pin-a-holics you surely will of seen these cookies - Peanut Butter Pretzel Bites.  If not, basically think of Reece's Peanut Butter Cups sandwiched between two pretzels, dipped in chocolate, and garnished with sprinkles, ahhhh yuuuum!  These were fantastic, especially as they were pretty much bite-sized desserts, so it would allow you to sample more than just one dessert without feeling that "ooooh gosh, I've been such a glutton this Christmas".  Will surely be making these next Christmas, as they were loved by all!

Ingredients:

• 1 cup creamy peanut butter
• 2 tbsp softened butter
• 1/2 cup powdered sugar
• 3/4 cup brown sugar 

Pretzels - 

• 1 bag  semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

S'mores Chocolate Chip Cookies

Recipe adapted from here

Since I've begun baking as a vegan, I haven't made any recipes that require butter.  Of course I have a tub of Earth Balance in the fridge, but I usually opt Earth Balance for oil or applesauce, I'm not sure why, it just became sort of habitual.  When I came across a recipe on Angela's blog I figured why not just use Earth Balance, it's Christmas, and I'm not going to be the only one eating these cookies.  Since most people when they think of vegan baking think dull, bland, or just overall gross, I figured why not add in a flavour that they were are familiar with.  

This dough is so quick to throw together, it's a really great melding dough, and obviously you can adapt it as to how you want.  Over the break I used this recipe, well, more than a few times, just a little less than a handful,  they went really quickly.  My favourite way of using this recipe however was for a S'mores version as well a chocolate covered raisin version, between the two I'm not sure which one I preferred more, although I think at the time I was biased to both.  I was deffffffinitely more than obsessed with chocolate covered raisins, and since kicking gelatin from my diet it's been a good almost two years since I've had marshmallows - I wasn't going to allow that to go on longer however.  I drove to our local organic grocery store and bought myself $12.00 vegan marshmallows, my boyfriend definitely thought I was nuts, but it was so incredibly worth it, every single last cent.  

Two summers ago I tried many, many recipes for chocolate chip cookies, trying to find my favourite, this is it.  This is my go-to recipe when it comes to chocolate chip cookies, I love it.  Crispy edges, soft gooey centre, yup, it's my favourite type, and the fact that it's so easy to make too, bonus!

Ingredients:

• 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
• 1/2 cup packed brown sugar
• 1/4 cup cane sugar (or use white)
• 1 flax egg - (1 tbsp ground flaxed mixed with 3 tbsp water)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup whole wheat pastry flour
• 3/4 cup spelt flour
• 1/4 tsp cinnamon
• 1/2 cup vegan Graham Crackers
• 1 dark chocolate bar
• Vegan marshmallows - chopped (depends on how many dough balls you get)

Directions: 

Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.  Beat in the remaining ingredients, excluding the marshmallows and chocolate.

Shape balls of dough and then squish down.  Stuff your flattened dough with chocolate and marshmallow, roll back into a ball and make sure the two ingredients are completely covered, then place on the baking sheet.  

Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Yield: 12-14 large cookies.

... as well, I also made S'mores Marshmallows - all I did here was broiled the marshmallows for a few minutes until they got nice a crisp.  I allowed them to cool down, dipped them in melted chocolate than rolled them around in graham crackers.  I'm not sure what was a bigger hit - these or the cookies, they were fantastic, so simple to make and just incredible for a quick dessert!

Peanut Butter Chocolate Marble Fudge

Recipe taken from here

Now, I have never been a fan of fudge.  I have always found it to be far more sweet than necessary.  I mean, when I finish eating a teeny tiny square of fudge I feel like I've simply been eating sugar with a spoon out of a bag and need to head on over to the dentist.  Now, why would I want to eat a dessert that makes me feel like this?

Over the holidays however, I had seen a few recipes for vegan fudge, some with the standard butter and cream base (obviously using vegan substitutes), some using coconut butter, and then some using nuts.  The one with nuts intrigued me very much so, especially because of the addition of peanut butter, I knew I would certainly have to try out a recipe for vegan fudge that was primarily utilizing nuts.

This is not your traditional fudge.  It is not overly sweet, nor does it have the same texture that you get in your standard, cream, butter, and sugar fudge.  I actually really enjoyed this, and it was a heck of a lot easier to make as well since you didn't have to stand over it, nor did you have to use a candy thermometer which is always a plus in my books.  The result was extraordinary and I would certainly make this again.  The only thing you have to watch out for is that you have to keep it refrigerated, because if you keep it at room temperature for too long it almost starts to lose it form and looks as though it's melting.

Chocolate Fudge:

• 1 cup cashews
• 1/4 cup agave nectar or maple syrup
• 1/4 cup cocoa powder
• 2 tbsp coconut oil
• 1/2 tsp vanilla
• Pinch of salt

Peanut Butter Fudge:

• 1/2 cup cashews
• 1/4 cup agave nectar or maple syrup
• 1/2 cup natural peanut butter
• 3 tbsp coconut oil
• 1/2 tsp vanilla
• Pinch of salt

Directions:

For chocolate fudge - 

Process the cashews in a food processor until it turns into a dense butter (it should look sort of like play-doh but still be crumbly, no nut pieces though!) Then add cocoa and salt. Blend until combined. Add sweetener of choice, coconut oil and vanilla. Blend until thoroughly combined, it should ball up at this point. Take out and set aside on cutting board or clean countertop.

For peanut butter fudge - 

Process cashews the same way as for the chocolate fudge. Add salt, blend until combined. Add peanut butter, sweetener of choice, coconut oil and vanilla. Process until thoroughly combined.

Rip doughs into 4 large chunks so you have 8. Marble fudge by combining the 8 separate pieces together, and knead until you see it marbling. Shape into a flat rectangle a good inch thick. Chill covered in fridge overnight or at least 3 hours. 

And there you have it, I may be a few months late getting on with this post, for who knows why other than pure laziness but I got it done!  As they say better late than never, and I came through ;)

Baking without an oven.

When I first came to Korea I’d arrived at a coffee shop called Pascucci’s.  I wasn’t sure where I was going, I was supposed to meet Jordan where I was, since he had told me it would be too difficult to find his apartment, due to my history with map reading skills /cough, I can’t even call them skills because they are just horrible.  However, working in Montreal, I had to use my GPS a lot to get around, and fortunately for me, I finally got a hand of how to comprehend directions.  I’m still absolutely horrible but I can get from point A to point B with little too no difficulty.  When I got to the café, I spoke to Jordan on Skype.  My computer was dying, I was insanely tired, and would have had to wait for him to get to the café for another couple of hours.  Fortunately Jordan gave me some directions, telling me by STORE names and not street names (not that that’s even a possibility, since in Korea there aren’t really street names).  He gave me three things to look for, a 7/11, a place called Family Mart, and his apartment building that says Tres Belle on it.

To my delight, I found the apartment.  I put my bags away.  Took a quick shower.  Did a few dishes for him.  After that, I decided to peek into the fridge and cupboard.  When I opened the cupboard I saw four huuuuuge cans of oatmeal, wow, he really wasn’t kidding when he said he was trying to bulk up.  I then open the fridge and there are seven or eight one liter cartons of milk.  Food other than that?  Some dried fruit, nuts, and onions.

Since then, clearly we’ve had to do some groceries since for my snacks, and breakfasts I don't consume cows milk for one, and eating oatmeal for breakfast along with rice for lunch and dinner, well that’s just way too much for my stomach to handle.

Over the weekend, as I said, I wanted to start making my own meals since the Korean dishes have been upsetting my stomach.  In Korea… it’s not really customary to separate bananas, and honestly, if you aren’t buying your bananas from a fruit vendor, or the pre-packaged bananas which contain simply two bananas, you need to go for the big guns.  What I mean by this is, you get about 20 bananas for three or four dollars, well, that is a heck of a lot of bananas for two people.

Yesterday as I was sitting in the café I was trying to think of some breakfasts or snacks I could make (other than oatmeal for breakfast) where I can include bananas.  I remembered cookies I enjoy making around Christmas time, called no-bake cookies.  These cookies usually include oats, peanut butter, butter, sugar, eggs, I toss in coconut, and chocolate.

Seeing as the ingredients that are available to me are a little scarce to say the least, I wanted to come up with a cookie where I could use up some bananas and use ingredients I had on hand.  After re-capping what usually goes in thiese cookies I went to work.  To work I went, and my to a party my taste buds went, ah yes they were singing!  Delicious and healthy cookies all in one?  Perfection.

No-Bake Chocolate Banana Quinoa Cookies

 

Ingredients:

• 3 small bananas, cut into chunks
• 1/4 cup dark chocolate
• 1 scoop peanut butter protein powder
• 1 scoop chocolate protein powder
• 2 tbsp peanut butter
• 1/3 cup soy milk
• 1 tsp cinnamon
• 1 tbsp maple syrup
• 2 cups quinoa flakes
• 1/2 cup quick oats
• Dash of salt

Directions:

In a medium saucepan over low heat, combine banana chunks, chocolate, peanut butter, protein powders, cinnamon, maple syrup, milk and salt. Heat for 2-3 minutes or until just beginning to bubble.

Using a potato masher or fork, mash the bananas in chocolate mixture until smooth. Bring mixture to a boil and boil for 2-3 minutes. Remove from heat.

Stir in oats until well-coated.

Spoon rounded tablespoonfuls onto waxed paper and let cool. Chill in fridge or freezer for a more solid cookie.

What kind of treats do you like to make for yourself for a vacation?