Tag: appetizer

Spiced Chocolate Chip Cookies

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Now whenever I see cookies, I’m forced to sing:

“Cookies! Cookies! Cookies are so yummy! Fresh out of the oven and into my tummy!”

Oh, you’re not familiar with that tune? Allow me to mail you this singing bear that plays a medley of tunes on repeat, cookie song included.

Because they are the only songs I know. I couldn’t tell you what’s popular in real music right now. I was like 8 months late to the Olivia Rodrigo party. We are a big Disney Junior household right now. She obviously has no idea what’s going on in the shows, but she loves the music. Bluey is this really cute show about Australian doggos and for the longest time she was uninterested, but recently she realized the theme song SLAPS. So that’s been a highlight of this season of life for me. Nothing, however, will ever trump Lou’s beloved Hotdog Song from Mickey Mouse Clubhouse. When that song comes in, she stops whatever she is doing, races to the television and starts dancing her tuchus off. It’s incredibly cute.

But that song haunts my dreams and will be the reason her first real word is hotdog.

Time: 1 day (prep + baking) | Serves: 1.5 dozen cookies

Ingredients:

  • 2 cups of flour – I used 1 cup of all-purpose + 1 cup of whole wheat
  • 1 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1 tsp. of nutmeg
  • 1 tsp. of ginger
  • 2 tsp. of cinnamon
  • 1/2 cup of brown sugar
  • 1/2 cup of coconut sugar
  • 2 tbsp. of honey or agave
  • 1/2 cup of olive oil
  • 1 cup of chocolate chips

How to:

  • In a bowl, whisk flour + baking powder + baking soda + nutmeg + ginger + cinnamon
  • In a separate bowl, whisk brown sugar + coconut sugar + honey + olive oil + 1/4 cup of water until smooth
  • Whisk in dry ingredients into your wet just until a little flour is left
  • Fold in the chocolate chips
  • Cover with plastic wrap + refrigerate overnight
  • Preheat oven to 350
  • Using a cookie scoop, scoop cookies onto a baking mat lined cookie sheet
  • Bake for 12 minutes
  • Serve warm or room temperature
  • Eat all of them before anyone gets home + pretend like you just bought a new cookie scented candle instead of baked all day
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Kimchi Quesadillas

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We’re about to go on our first vacations as a family of 3.

And what should be an exciting time has suddenly left me panic stricken.

I was really doing fine about it. Excited, all that. Then it hit me tonight during Lou’s bath.

What will I bathe her in on the road?!?! Do we trust the cleanliness of hotel tubs? Like can I in good conscience put my baby’s bare bottom in a tub where strangers’ dirty feet have walked??? My skin is CRAWLING. This then led me to – what do I need to pack for her? What do I pack her things IN? Do babies need their own luggage sets? This has just really opened up a lot of unknowns for me.

Not to mention our first family vacation is to a winery. What are we even thinking?!?!?!

Time: 30 minutes (prep + cooking) | Serves: 2 quesadillas

Ingredients:

  • 4 oz. kimchi
  • 1 can of black beans, rinsed + drained
  • 2 whole wheat tortillas
  • 1/4 cup of vegan cheddar cheese
  • 3 tbsp. of olive oil
  • 1/4 cup vegan sour cream
  • 1 jalapeno, de-seeded + minced
  • 1 lime
  • 1 tbsp. of chili powder
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add black beans + chili powder + S+P, cook, mashing a little, for 3-4 minutes, remove from heat
  • Lay a tortilla flat + top one side with beans + kimchi + some of the jalapeno + cheese
  • Heat another tbsp. of olive oil in the skillet
  • Fold over quesadilla + place one side into hot skillet, cook for 3-4 minutes, flip + cook another 2-3 minutes
  • Repeat with other quesadilla
  • Meanwhile, combine sour cream + remaining jalapeno (should be about half of the pepper) + juice of 1/2 the lime + S+P
  • Serve quesadillas warm with jalapeno sour cream + remaining lime wedges

Adapted from here!

Vegan Buffalo Meatballs

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I’m hoping this is my last blog post.

At least for a little while, you can’t get rid of me completely, idiots!

Our little girl is due on Sunday! And despite me being convinced this entire month she was coming early, she is really making us work for it.

I started maternity leave this week and am just soaking up this quiet time before the imminent chaos. I should probably keep reading our baby book or watching YouTube videos about how to actually care for this child. Instead, I keep finding random things to clean. Today, for instance, I cleaned out the refrigerator and then pulled up all of the air vents & cleaned their insides, too. Oh, then I magic erased some walls. Very productive, if I do say so myself.

I may not know how to care for this child, but at least she has a clean place to come home to!

Time: 45 minutes (prep + cooking) | Serves: 2 dozen meatballs

Ingredients:

  • 1 cup of cauliflower, riced
  • 1 cup of quinoa, cooked
  • 1/2 cup of cilantro, chopped
  • 1/2 cup of panko breadcrumbs
  • 2 tbsp. of flaxseed meal
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of buffalo sauce
  • Greens, for serving

How to:

  • In a small bowl, combine flaxseed meal + 6 tbsp. of water, mix + set aside for a few minutes
  • In a bowl, combine cauliflower + quinoa + cilantro + breadcrumbs + flax eggs + S+P
  • Refrigerate for 30 minutes
  • Heat 1 tbsp of oil in a skillet over medium heat
  • Form mixture into about a dozen meatballs + fry up on all sides
  • Repeat with remaining oil + meatballs
  • Place in a dish + douse in buffalo sauce
  • Serve atop your greens
  • Allow this to count as your workout for the day with the amount of sweating you’re bound to do

Meatballs adapted from here!