Find the recipe (with handy step-by-step pictures) for this amazing and easy Rustic Crusty Bread at Mel's Kitchen Cafe! My carb tooth thanks you for this recipe, Mel!
I saw it on Cute Overload. Direct link to the video on YouTube here.
|Coconut Oil Shortbread |
(14-16 single cookies)
1/2 cup refined coconut oil at room temperature*
1/4 cup sugar
2 tsp vanilla extract
1 tsp almond extract (optional)
2 tbsp water
1 1/4 cup all purpose flour
1. Scoop the coconut oil into a medium sized mixing bowl. The coconut oil should be solid but not hard like a rock. If it's very hard you can place it somewhere warm for a few minutes until it becomes softer. I had the oven on, so I just let the coconut oil sit on the stove top (with the stove top off!) until it softened a bit.
2. Using an electric mixer on high, cream the coconut oil until it looks smooth and there are no visible chunky bits of fat. This will take a minute.
3. Add the sugar, extracts, and water. Keep mixing on high until everything is well blended.
4. Use a large spoon to stir in the flour. You can use your hands to knead in the last of the flour if it becomes too hard to stir. You should end up with a dough that resembles Playdough: not soft and soggy but also not dry and crumbly. If it's too dry and not coming together you can add a little bit more water.
5. Now we need to shape the dough into a log. To do this you will need a piece of wax paper cling wrap large enough to wrap the dough log in it. Sprinkle a bit of flour over the wax paper and place the dough right in the center. Use your hands to shape it into a log that is about 2 inches in circumference and then wrap the wax paper tightly around the log. Have you ever rolled a cigar? Me neither, but I'm guessing it's a very similar process! Fold the ends/tips of paper over and refrigerate the dough for about 30 minutes.
6. Preheat the oven to 350 and line a cookie sheet with parchment paper.
7. Check to see if your dough is firm enough to slice. Just unwrap the log and use a sharp knife to slice a bit of dough off. If it's still too soft you can refrigerate it for a little longer. If it's easy to slice, keep cutting the dough into about 1/3 in slices. You should end up with 14-16 slices.
8. Place the dough on the prepared cookie sheet, leaving about 1 inch between each cookie, and bake on the highest or second highest oven rack for 18-20 minutes, rotating the cookie sheet half way through so the cookies will bake evenly. Baking time will vary depending on how reliable your oven is. My oven is a cretin, so I have to bake these on the highest rack or the bottoms will burn.
9. Transfer your cookies to a cooling rack and let them cool down completely. Enjoy!
*You can use unrefined coconut oil if you don't mind your cookies tasting coconutty.
Semi-Sweet Chocolate Filling
1/2 cup semi-sweet chocolate chips
2 tbsp non-dairy unflavored coffee creamer or your favorite non-dairy milk
1. Combine the chocolate and creamer in a microwaveable bowl.
2. Microwave on high for 30 seconds. Stir well and check to see if it's smooth. If it's still a bit chunky, nuke it for 15 more seconds, stir well, and check again. Repeat until your chocolate filling is completely smooth and silky. Let it cool down for a few minutes until the chocolate firms up slightly.
3. Spread a generous amount of chocolate over one cookie. Top it with another cookie - without pressing down! If your chocolate starts spilling out, it means that it's still too warm and you should let it cool down for a few more minutes. Try again and if the chocolate stays put, keep going until all your cookies are done.
|Triple Chocolate Cake Doughnuts |
(Makes six doughnuts)
1 batch of Basic Chocolate Cupcakes batter from VCTOTW. Make the batter with only 3/4 cup of milk instead of a whole cup (you will have some leftover batter, enough for three cupcakes)
4 oz semi-sweet chocolate chips
1/2 tbsp coconut oil
dark chocolate shavings, sprinkles, coconuts, chopped nuts, or whatever toppings you love
1. Preheat the oven to 350 degrees F and spray a doughnut pan with cooking spray. If you are like me and you can't be bothered to do the math to calculate how much batter you will need for exactly 6 doughnuts, then prepare a muffin pan too - but only for 3 cupcakes. The doughnut pan should be thoroughly sprayed with cooking spread. I speak from experience when I tell you that not spraying the centers (where the holes will be) sufficiently will leave you with pesky doughnuts stuck to the pan.
2. Prepare the cake batter with only 3/4 cup of milk instead of a whole cup. You might need to adjust the amount of milk depending on the type of flour and non-dairy milk that you are using. The batter should be more fluid than muffin batter but not as runny as cake batter.
3. Pour the batter evenly into the doughnut pan cavities (doesn't that word make you cringe?) about 2/3 full.
4. Bake for 15-18 minutes or until a toothpick inserted into a doughnut comes out clean.
5. Let the doughnuts cool on the pan for about 5 minutes and then transfer them to a cooling rack and let them cool down to room temperature.
6. Now it's time to melt the chocolate chippers. Microwave them, in a microwave-safe bowl, on high for 30 seconds. Give them a quick stir and nuke them again for 30 more seconds. Stir well, nuke, and repeat until the chocolate is melted. Add the coconut oil and stir well.
7. To coat the tops of the doughnuts with chocolate you have two options. You can dip the tops of the doughnuts into the melted chocolate, or you can just spread the chocolate over the tops with a small spatula or knife, which is what I did.
8. Let the chocolate topping cool down for a couple of minutes, but not long enough to let it harden, and sprinkle your favorite toppings all over the doughnuts. If you are sprinkling chocolate shavings like I did, the chocolate topping shouldn't be too warm or your shavings will melt. Keep them at room temperature and enjoy!
|Lucky Quinoa with Black-Eyed Peas and Sausage|
1 tablespoon olive oil
1 onion, coarsely chopped
about 1 cup of frozen spinach
3/4 cup canned diced tomatoes (I had a leftover half can in the fridge)
1/2 cup of quinoa, rinsed
1 cup vegetable broth
3/4 cup frozen or canned black-eyed peas
2 tbsp your favorite vegan parmesan or 1 tbsp nutritional yeast
1/4 teaspoon of salt or to taste
ground black pepper to taste
a splash of olive oil
2 vegan sausages, sliced (I used an Italian sausage)
1. Preheat a medium sized pot or a large saucepan over medium heat. Add the olive oil and the onion and cook, stirring frequently, until the onion is soft and slightly browned. It will take at least ten minutes. If your onion wants to stick to the bottom of the pot you can add a tiny bit of broth to show it who's boss.
2. Throw in the frozen spinach and cook for a few minutes until the spinach is soft. Keep cooking and stirring for a couple more minutes.
3. Add the tomatoes, quinoa, broth, black-eyed peas, parmesan, salt, and pepper. Stir well and bring to a boil. Lower the heat and simmer, covered, for 10-20 minutes or until all the broth has been absorbed.
4. Keep your quinoa covered and move on to the sausages, if you're using any. Preheat a non-stick frying pan over medium heat, pour a little splash of olive oil evenly over the bottom and cook your sliced sausage for a couple of minutes on each side. We just want to get it nice and toasty.
5. Mix the sausage into the quinoa, give it a taste and add more salt, pepper or parmesan as needed.