Vegan Banana Oatmeal Cookies

1 c. brown sugar
1/2 c. white sugar
1/4 c. oil
3T water
1 banana, mashed
1 1/2 t vanilla
1 1/2 t cinnamon
11/2 c. flour (can make half the flour whole wheat)
1t baking soda
1/2t salt
2 1/4 c. oats

Preheat oven to 350 degrees F.

Mix oil, sugar, and water together in a mixer.  Add banana.  Add vanilla.

In a separate bowl, mix flour, baking soda, cinnamon, and salt.  Add to the wet mixture.  Stir in the oats.

I am a parchment paper girl, so I like to use that instead of greasing the cookie sheet.  Drop by heaping tablespoons onto the cookie sheet and bake at 350 degrees F for about 11 1/2 minutes.

Yields 3 doz small cookies.

Happy Baking :)

Pretzel Rolls

6-7 1/2 c. flour
1t salt
3T canola oil
2t active dry yeast
2 1/2 c. slightly warm milk
1 c. slightly warm water
coarse sea salt to sprinkle on top

bath ingredients:
7 c. water
1T salt
4T baking soda

Mix yeast and warm milk in a small bowl and let rest for 10 minutes.

Whisk 5 3/4 c. flour and salt together in a large bowl.

Add oil and warm water to the yeast mixture.  Pour into the flour mixture.  Knead in the bowl until smooth.  Add flour as needed so you can handle the dough more easily.  The dough will be pretty stiff and sticky.  Cover with plastic wrap and place in a warm place to rise for 1 hour.  I like placing my dough in the oven with the oven light on or in the microwave with the door not quite closed so that light shines onto the dough.  The lights help it to keep warm and the enclosure helps drafts to stay out.  All these tips will help your dough rise more quickly.

Punch down the dough and knead for about 1 minute.  Cut into 15 pieces or to whatever size you desire.  Form the pieces into balls by pulling the dough under.

Place the rolls on a greased surface, like parchment or wax paper.  If your dough seems extra sticky, try greasing the parchment paper.  Let them rise for about 15 minutes.  Take this time to preheat your oven to 400 degrees F.

Place the bath ingredients into a large pot and bring to a soft boil.  Maintain the boil as you drop in the rolls a few at a time.  Allow them to poach in the bath 1-2 minutes.  Be sure both sides are poaching by rotating the rolls as needed.  Pull each roll out using a slotted spoon.

Arrange rolls on a baking sheet lined with parchment paper.  Slice the top of each roll a few times using a serrated knife.  Sprinkle with coarse sale.  Bake 20-25 minutes at 400 degrees F until they turn brown.  Cool on a wire rack.

These are delicious the day you make them.  Please be sure you eat one while it's warm!  The outside is crispy and the inside is soft and moist.  They will keep in a ziploc bag in a dry place for about a week.  I also found freezing them to work.  Place in a ziploc bag in the freezer and thaw in the microwave to serve.  Note that the outside will not be crispy after the first day but they still taste delicious!

Happy Baking! :)

Cannellini Bean Stew

This stew is super simple.

2 (15 oz) cans white beans like cannellini, rinsed/drained
1 (14.5 oz) organic vegetable broth
2 garlic cloves, smashed
1 bay leaf, or a small handful dried
6 carrots, halved lengthwise and cut into 3-in pieces (or you can substitute with baby carrots)
3 c. fresh spinach leaves
2T extra virgin olive oil
1T balsamic vinegar
1/4 c. parmesan cheese
sea salt to taste
fresh ground pepper to taste

In a dutch oven over medium heat, bring beans, broth, garlic, bay leaf, and carrots to a boil.  Cover and reduce head to simmer for about 15 minutes.  Remove and discard bay leaf, if using.

Add spinach, salt, and pepper.  Stir for 1 minute.

Spoon into bowls.  Drizzle each serving with olive oil and balsamic vinegar.  Sprinkle with parmesan cheese.  Serve.

Serves 4

Bon Appetit!

Caprese Salad Bites

Cherry or grape tomatoes

Basil leaves

Mozzarella

Balsamic vinegar

Toothpicks

Cut each tomato in half.  Place flat side down and pierce through the uncut side with a toothpick.  Pull tomato through the toothpick until it touches the cutting board, it should stand upright on its own.

Wrap a small cube or ball of mozzarella with a basil leaf and pierce through the toothpick until it sits on top of the tomato half.

Complete with the second half of the tomato.

Arrange the hors d'oeuvres on a serving plate and drizzle with balsamic vinegar.  Serve.

Whole Wheat Bread

3 c. warm water (110 degrees F)
5 c. bread flour
2 (.25 oz.) pkgs active dry yeast
1/3 c. + 1/3 c. honey
3T + 2T butter, melted
1T salt
3 1/2 c. whole wheat flour

In a large bowl, mix water, yeast, and 1/3 c. honey.  Add 5 c. bread flour, stir to combine.  Let set for 30 minutes or until big and bubbly.

Mix in 3T melted butter, 1/3 c. honey, and salt.  Stir in 2 c. whole wheat flour.  Flour a flat surface, knead with whole wheat flour until less sticky and just pulling away from the counter.  This may take 2-4 c.  Place in a greased bowl, turn once to coat.  Cover with plastic wrap and let rise in a warm place until doubled.  I like using the oven with the light on, or the microwave just slightly open so the light shines into the bowl and warms it.

Punch down the dough and divide 3 ways.  You can make 3 loaves or a mix of loaves and rolls.  I like to make 2 loaves of bread and one batch of rolls from the third portion.

For loaves:
Place desired loaves in greased 9 x 5 inch loaf pans.  Allow to rise until dough has topped pans by about 1 inch.  Bake at 350 degrees F for 25-30 minutes.  If desired, brush top with 2 T butter after they come out of the oven.  Remove from pan and immediate cool on a rack with a dish towel thrown over them.  Store at room temp.

For rolls:
Divide rolls up into balls and place in a deep, greased baking sheet.  To make clover leaf rolls, divide each ball into 3 balls.  Grease a 12-cup muffin pan.  After forming into rounds, place 3 balls together in each muffin cup.  Allow to rise until filled out.  Bake at 400 degrees F for 10-12 minutes.  Immediately remove from baking sheet or muffin pan and cool on a rack.

Happy Baking!