coming home to a good meal

my mom made this for me. its bomb. heres the recipe (ITS VEGAN)

what its supposed to look like..... yeah i took a photo of the recipe.

looks super easy too.

-jmg

everyone luvs gingerbread cookies

yes i realize its march, but i really wanted gingerbread cookies so i made some. deal with it.

these came out better than i ever thought possible.
everything's from scratch, as usual. its the same as i did before.

-jmg

cinnamon rolls

i have been craving cinnamon rolls for days so i finally decided to do something about it!
the recipe for the rolls is from an old cook book and the icing is from alton brown over at food network. it didn't come out that sweet... which i guess was good because you can eat 5 without throwing up (believe me, the 4 of us ate it in 2 days).



-jasmine

Vegan Snickerdoodles

Okay another vegan recipe!
This comes from when I was in high school and I have recently rediscovered it.
I got it from Janae who, i believe got it from Becca so I can't exactly source this recipe but I can definitely share it with you!!!

These are for sure the moistest cookies ever. I thought they would taste like my vegan apple cinnamon cookies, but they are a completely different texture and not as sweet but equally as lovable.

Ingredients:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 tbsp. vanilla
1 tbsp. maple syrup
egg replacer equivalent of 1 egg- i use about a half cup of applesauce or half a banana
cinnamon and sugar (to coat)

Mix the dry ingredients in a bowl. Mix the wet ingredients and stir wet into dry. Using your hands form the dough into a big ball. (if it sticks together well, then its the right consistency, if not, add a bit of water and mix it well.) Form the dough into cookie-sized balls and roll them into the cinnamon-sugar mixture. Place on an ungreased cookie sheet. Flatten each ball a little bit (I didn't do this, but my dough was soft enough that it flatten itself a little). Bake at 375 degrees for about 6-7 minutes.

I used a little less oil and a little less than a half cup applesauce and they were still gooey when i tried to form the balls. I couldn't count them because everyone at them as soon as they came out of the oven, but I think its like 2 dozen.

-jmg

Gourmet dinner, my treat

my mom was working today, so my dad had the good idea to cook dinner for my mom, but somehow this turned into me cooking dinner. it was a lot of hard work.



this recipe was VERY poorly written so i don't really recommend using it. and i don't recommend grilling artichoke, it became inedible and i had to throw it out.

-jmg

todays adventures in domesticity (includes two recipes)

the gals came over today for some homemaking fun!
first we whipped up some Mediterranean-style mac 'n cheese

(sorry its blurry, but it was delicious i promise)

then we made gingerbread cupcakes (with cinnamon homemade royal icing/frosting because i don't really know what vegetable shortening is) (and not vegan because i ran out of vegan stuff but the recipe is animal-free!)

cupcakes pre-frosting

cupcakes post-frosting

the gals (lei, karla, and stephanie)

we also punked out some clothes with studs, but those are for another post once i get some pics of the clothes.

-Jasmine

cranberry oatmeal cookies: another great vegan recipe

this has to be one of my favourite recipes from the internet (thanks for sharing this one Holly!).
it makes fantastic oatmeal cookies.... srsly the best i've ever eaten or made and, believe me, i've made some mean oatmeal cookies. I followed the recipe exactly except i threw in a bunch of dried cranberries and i shortened the bake time to about 10-11 minutes, but you'll know when they're done because they turn a bit brown on the top and bottom.

here's the recipe: Best Oat Cookies that Ever Existed
vegweb is a GREAT vegan recipe resource. use it and love it.

and, of course, here are some pics(getting supplies, check out my pants from the last post!)

(kristy being my wonderful assistant)

in conclusion, these are worth your while.

-jmg

Dreams do come true: a recipe

you may or may not know this about me but breakfast is by far my favourite meal of the day. i try to have at least 3 breakfasts by noon. my brothers share my love for breakfast and breakfast foods so when we get hungry at around 10pm, breakfast foods are what we reach for in the kitchen.
pancakes are our fav, but as much as we love pancakes, our current pancake mix is awful, bland, and dumb so our options were to make some from scratch (not likely) or make our pancake mix better. i decided to mix it with instant oatmeal to make a supreme breakfast food. the result was amazing. here's the recipe:

1/2 cup pancake mix (its okay if it sux)
1 packet instant oatmeal (we just used the flavored quaker ones)

(action shot)

on a side note, the pancake mix is a 'just add water' mix but these pancakes weren't as good cooked with water.

-jmg

vegan peanut butter choc chip cookies

by popular demand, here is my vegan version of the last recipe.

ingredients:
1/2 cup applesauce (i use unsweetened)
3/4 cup creamy peanut butter (i use the natural one again)
1/2 cup margarine
1 1/4 cup firmly packed brown sugar
3 tbsp soymilk
1 tbsp vanilla
1 1/2 cup all-purpose flour
1/2 cup soy flour
3/4 tsp salt
3/4 baking soda
optional vegan chocolate chips

preheat oven to 350 degrees

1. combine peanut butter, margarine, brown sugar, soymilk, vanilla, and applesauce in a large bowl and blend well.
2. combine flours, salt, and baking soda in another bowl. add to creamed mixture slowly until blended. mix in chocolate chips.
3. lightly flour baking pans. form dough into small balls (~1.5 inches) place on floured pan and flatten a little with fingers/fork. bake for 5 minutes.

makes about 3 dozen cookies

-jmg

food post part 2: a recipe

this is my own recipe for peanut butter cookies (with optional chocolate chips)


ingredients:
3/4 cup creamy peanut butter (i use all natural; just peanuts and veg oil)
1/2 cup margarine/butter
1 1/4 cup packed brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 cup all purpose flour
1/3 cup soy flour
3/4 cup whey protein powder (i use choc. protein powder, like the kind you use for shakes)
3/4 tspn salt
3/4 tspn baking soda
optional chocolate chips (i used white choc.)

preheat oven to 350'F

1. combine peanut butter, margarine, brown sugar, milk, and vanilla in a large bowl. blend well. add egg and beat until blended.
2. combine flours, whey, salt, and baking soda in another bowl. add to creamed mixture slowly until blended. mix in chocolate chips.
3. lightly flour baking pans. form dough into small balls (~1.5 inches) place on floured pan and flatten a little with fingers/fork. bake for 6 minutes.


makes about 3 dozen cookies.

i also have a great vegan version of these if anyone is interested.

-jmg

also, expect some sewing pics soon, i've been tackling my sewing pile this weekend (with a little success).

more baked goodies

so obviously, my family can't keep me out of the kitchen. here are some stuff from recently.

these were from a box/kit, so obviously they weren't amazing. the frosting tasted like preserved egg whites.

flan (again from a box/mix). this wasn't too bad, but i hate caramel, so i didn't eat much of it.

and last, but not least, BISCOTTI! they're more like shortbread texture, but taste better. i made 3 different flavors: cocoa/cinnamon, pecan, and white chocolate chip with white choc. drizzle. i think its safe to say i won points for presentation and taste.


-jmg

vegan apple cinnamon cookies

these cookies are my own recipe and boy are they delicious (if i do say so myself). Actually, my family loves these and they usually hate vegan food, just saying.

ingredients:
2 cups all purpose flour
3/4 cups sugar
1 teaspoon baking powder
1/2 tablespoon cinnamon
<1/4 cup applesauce
<1/2 cup oil
1/2 tablespoon vanilla

preheat oven to 350 degrees Fahrenheit

mix flour, sugar, baking powder, and cinnamon. then mix in applesauce, oil, and vanilla.
roll out dough on a lightly floured surface. cut with cookie cutters (preferably heart shaped for obviously reasons).
bake on an ungreased cookie sheet for 6 minutes.

makes about 2 dozen cookies.

-jmg

a little late, but check out what i did during thnxgiving break

i baked for 5 hours straight to bring my family some treats:

gingerbread cookies (i also made homemade icing after this picture was taken)

a coffee cake

homemade pumpkin pie, completely from scratch. its the first time i've ever made pie or pie crust. i made a ramekin with the leftover dough and filling. it was delicious even a week after i made it.

-jmg

the perfect pancakes

I can't wait to live in a place that has a kitchen again. I'm probably going to go on a cooking/baking frenzy for the first few months. I'm so excited that I look at recipes on my free time and bookmark ones that I want to make, like these delicious-looking flapjacks...mmmmmm......

Lemon Ricotta Pancakes with Sauteed Apples
Gourmet, September 1991

Servings: Makes about twelve 3- to 4-inch pancakes.

For the sauteed apples
4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle

Maple syrup, as an accompaniment

Prepare the sauteed apples:
In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.

Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat (Deb does not concur. She firmly believes that pancakes should be cooked medium-low.) until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.

Serve the pancakes with the sauteed apples and the maple syrup.

Can't WAIT.

xo,

Char

while i'm here

here are some baked goodies from this year (so far):
ginger bread cookies with homemade royal icing.

buttermilk scones in plain, cinnamon, and pumpkin spice.

pecan sandies / mexican wedding cookies / russian teacakes completely covered in powdered sugar.

not as good as they look but it is fillo dough cups with homemade whipped cream and strawberries/kiwi. it was made from the leftover fillo of baklava i made that day too (sadly no pics of the baklava but those came out pretty good).

yellow and red velvet cupcakes. red velvet is frosted in cream cheese frosting and, eventually, red sprinkles; yellow cupcakes were frosted in chocolate frosting and non perils.

-jmg

nautical themed

i'm currently working on a few new surprises that i can't wait to post but in the mean time, here are some older creations following a nautical theme. (the new surprises will also be nautical themed)

squid done in white marker paint and various purple crayons on my wall. (darker and more obvious in real life.)


a felt applique on a sweater of mine (its supposed to be an octopus with bubbles)



















a ginger bread cake baked by me and charlotte with homemade royal icing. clockwise: manatee, flower, squid, and jellyfish.

colored pencil and a page from an old book (possible to kill a mocking bird) on white paper.

hope you enjoyed,
JMG (jasmine)