A Snickerdoodle Kind of Day

The other night I set out to bake a cinnamon-y treat with hints of nutmeg and cardamon--mostly hoping to fill the house with warm spices and homey vibes. A snickerdoodle! I remember a version of this cookie resembling a flat, all white flour sugar cookie, light on cinnamon, heavy on sugar. If there ever was an easy-bake-oven kind of re-entry into this world again, this cookie is it. I try to keep the number of left over cookies to a minimum, so I bake smaller batches lately vs "recipe makes 24 cookies" because no one around here will want the same cookie for two months.  

In attempting to not succumb to sugar comas, I prefer less sugar--loving coconut sugar lately--and definitely less all-purpose flour, rather blending flours mostly using combos of rye, sorghum and oat. Rye being a favorite.This recipe can be doubled, or just made straight with white flour and white sugar...but why do that when the options are endless? Coconut sugar is used here with a bit of the regular stuff. I tried subbing some of the other "no sugar" types in my baking over the years... just no. Especially no to erythritol. (Look it up.) I spend most of my grocery shopping reading labels, then searching on google for descriptions/warnings...sometimes falling into a black hole of fear in the middle of the baking aisle.

Vegan Snickerdoodle

*makes around 12 cookies

1 1/4 c. flour 

1/2 t. baking soda

1/2 t. cream of tartar

1/4 t. ground cinnamon

1/8 t. ground cardamom

1/4 t. salt 

1 stick vegan butter

1/2 c. plus 2 T. Florida Crystals sugar

1/4 c. coconut sugar

1 stick vegan butter

1/2 t. vanilla extract or vanilla paste

1 t. ground flax mixed with 2 T. water

*2 T. of sugar plus 1/4 t. cinnamon and dash of nutmeg for rolling cookies before baking

**powdered sugar for an extra pretty add-on

Preheat oven to 375. Prepare cookie pan with parchment or light spray.

 Sift together dry ingredients. Set aside. In another bowl, blend butter, sugar, vanilla and flax "egg". Add dry mixture to wet and blend until no dry flour remains. Shape into small walnut-sized balls, roll one side in a bit of the sugar. Bake for approximately 8-10 minutes. Allow to cool before sprinkling a few of the cookies with powdered sugar. 

And then this...It's been a minute. And for what it's worth, it hasn't even felt as long as nearly four years. I'd wanted to jump in here again on and off over the years. Some pithy comment on this or that accompanied by a yummy recipe or two but the pull of other priorities fills the day and "poof"...day over. There's always tomorrow. Well, we're all good here. A few more wrinkles and grey hairs, but thankfully, healthy and still able to dress ourselves.

 

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition)

I've made these chocolate chip cookies at least a half-dozen times since quarantine. But when I whipped up a batch yesterday, the feeling of folding in the butter and flour and chips brought with it a sense of new purpose. Now I was baking like I had during "normal" times: for relaxation. For pleasure. Not for stress relief and escape and sugar coma. The results are in: COVID negative. We're elated! Relieved. Grateful. I wonder how many other families received similar news yesterday and how they're feeling. Did they jump into their kitchens and bake cookies?

The roller coaster of emotions we endured while this was all going on was terrifying. And now states (including Missouri) are considering easing restrictions. I hope the virus gets the memo, and surely it has because of course a virus takes direction. I can see it putting on its little coat, fedora hat, grabbing its luggage and just shuffling off into the great unknown. Downtrodden and broken because we, the human hosts--are not going to stand down any longer. We're coming back! 

I've been trying to incorporate whole wheat flour/ground oats or almond flour into as many recipes as I can to extend the use of my all-purpose flour. So far I've only ruined one loaf of bread because my ratio of water wasn't increased enough or something for a proper rise. It became a nice flat bread instead. Waste not, want not.

Use whatever form of chocolate you have on hand here. It can be chopped up chunks, it can be tiny chips, it can be peanut butter chips and chocolate chips. It can be M&Ms--whatever you have on hand that gives you the chocolate jolt you need, use it. This cookie also welcomes any bit of nut you'd like to add as well. 

Here is my modified vegan chocolate chip cookie recipe from Joy of Cooking. 

Vegan Chocolate Chip Cookie 

1 stick Earth Balance butter

1/3 cup sugar

1/3 brown sugar 

1 t. vanilla extract

1 T. ground flax plus 2 T. water and 1 t. olive oil (Flax Egg)

3/4 cup AP flour

1/4 cup whole wheat flour (or sub any kind of flour you have here)

1/2 t. baking soda

1/2 t. salt

1 cup chocolate chips

1/3 cup chopped pecans *optional

Preheat oven to 375. Prep a cookie sheet with parchment paper or light oil. In a bowl, whisk together flour, baking soda, salt. Set aside. Prepare flax egg and set aside. In medium mixing bowl, add butter, sugars, extract and mix well. Add flax egg and blend until smooth. Slowly add dry ingredients to butter mixture until all dry flour pieces are incorporated. Then fold in the chocolate and nuts (if using).

Drop by tablespoon onto cookie sheet spaced two inches apart. Place in fridge for twenty minutes. 

Remove and bake for 10-12 minutes or until edges of cookies begin to brown. Freeze any unused dough into round balls for later. 

COVID-19 Hits Home (I will not allow my family to be a "statistic")

This is my sister, Julie. She's the world to me, to my husband, to her husband, to her friends. She's strong, beautiful, brilliant and everything else you'd want in a sister, friend, wife, doggie-mom. Yesterday she called with the news that shook me to my core: her whole house is under 14-day quarantine. It's not pretty. It came on fast. It zapped her energy, the fever--textbook version. The day before she'd been super busy with life: housework, workouts, chatting with me, face-timing with friends, making dinner...just your usual busy "Julie Day." 

In a heap. Crying. Worried. Crying more. Calling/texting my girlfriends, neighbors. 

Hearing my baby sister telling ME: It's going to be okay. No dammit. This virus is insidious and goes from mild to ventilator in a matter of hours. It's effing NOT going to be okay. We pray it WILL be a mild case. . . we bargain, beg and hope for all things to maintain as they are right now.

And testing? What about testing? Good luck with that unless you have A-list status/wealth or some shit. She's getting tested, her doctor ordered it. The results take three days. Three days! 

I'm sick of watching people "march/protest/demand" we Open for Business like this is just another issue of "rights being violated" moment. It's anything but that. It's about supporting ideology over medicine while this country crumbles. It's about sitting comfortably in your ignorance and joining with a chorus of others who subscribe to poisonous political views (and feel righteous and protected while Group Think takes over) when people are dying and our medical system fights to keep others alive. 

To those demonstrating an unwillingness to believe science (I'm married to a scientist)...I become less and less inclined to maintain my "observer" status. I'm furious right now. 

If you aren't part of the solution--you ARE the problem. 

Sewing Face Masks for Healthcare Workers

I am making face masks. I used this tutorial. In the last 24 hours many more face mask tutorials have begun to pop up with a simple Google search. Please note: the CDC has issued a statement regarding the homemade masks here.

I feel helpless, I want to help. So do others. Our very own Missouri Star Quilt Company, Jenny Doan, shared a video face mask tutorial here. 

We are all going through the same unimaginable crisis at once. Our healthcare workers are going to be on the front lines of the brunt of what is to come. I have neighbors and family members who work in healthcare and are now bracing for what is to come. It is terrifying. I am so grateful for each and every one of these brave souls. I am sending them love and appreciation. 

During the days, I spend time at my sewing machine, though I've got the concentration of a hummingbird right now. I've stumbled through knitting and crochet projects in fits and starts. I still manage to get dinner on the table. I did a bit of baking and will share a recipe or two here shortly. 

In the evenings we both try to carve out a little time of zen TV watching--no news! I sit with a project in my lap, hands busy with each stitch.  

From Brene Brown:

"Try to be scared without being scarry."

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this)

I threw these blondies together as I prepped a big batch of black bean burgers to freeze for later. (Yes, I am food prepping.) Probably made over a dozen batches of these cookies over the past few months. As usual, I took a break from sugary carb-craving in February. Things are much different now. Even though the grass is beginning to green up and my daffodils are blooming, the urge to bake and soothe my soul with comfort foods normally reserved for dark, winter months has returned with a vengeance. 

(As a news-obsessed individual, I'm sure you can guess why.)

My cookbooks lining the kitchen walls are more precious to me than ever right now. I've collected hundreds over the decades. I drop into flea markets looking for Pyrex and instead find myself with a two-dollar cookbook I'd wanted years ago. One more for the collection. Call me crazy, but in my Marie Kondo cleaning frenzy last spring--very few cookbooks left this house. Very. Few.

One of my old stand-by cookbooks, an Alice Medrich classic, stands the test of time.  

Published in 2010, my dog-eared, taped-page and post-it noted guides indicate the cookbook's utility. 

Here's my vegan version blondie--and don't bake these in an 8" square pan. Use instead a rectangle if you can. Mine is 10 x 6" pan I purchased for eight bucks at the grocery store. Once you add the batter to the pan, you may look at it and think: this cannot be right--there's barely enough batter to cover the bottom of the pan. Trust the recipe, they bake up beautifully. And after a night in the fridge, even better. 

Vegan Blondies (adapted)

3/4 cup unbleached AP flour

1/4 cup whole wheat flour

1/2 t. baking powder

1/4 t. fine sea salt

1 stick vegan butter

3/4 cup light brown sugar

1 t. vanilla extract

2 T. ground flax, plus 3 T. water, 1 t. olive oil (vegan egg)

2/3 cup walnuts or pecans

1/2 cup chocolate chunks

Preheat oven to 350. Line pan with parchment paper, lightly spray.

Mix dry ingredients together, set aside.

Place small saucepan over low heat, add butter and sugar and stir until butter melts and sugar is mostly dissolved. Remove from heat. Add vanilla extract and flax egg. Mix well. Add dry ingredients to butter mixture. Mix just until flour is mostly incorporated. Add half nuts and half chocolate. Spread batter in pan, then sprinkle remaining nuts and chocolate over. Bake for about 20 minutes or just until the sides begin to turn golden. Let cool completely, then cut into squares and store in fridge.

With all the bleak AF stuff out in the world lately, my own version of self-care includes a nice vitamin rich juice first thing in the morning. I've had my juicer for a dozen or so years now. It's come in very handy lately (even though it sat literally unused for about eight of these). If you think, "Hey, nice blondie recipe, but then juicing...how's that work?" Um, resistance is futile. I will always have chocolate in my life in one form or another.

This is my favorite juicing recipe:

1 beet

1 carrot

1 celery stick

1 knob ginger

1 granny smith apple

juice of half a lemon

When I can, I make enough for two small pints (one before I eat oatmeal for breakfast, another to drink later in the day--you know, around three in the afternoon when I'd rather scarf down a whole package of M&Ms). I've been a believer in juicing for ages...has it helped? I have no damned idea. It makes me feel good. So yes. It "helps".

Also been intermittent fasting. So basically the day goes like this:

Eat between nine and five. Stop. 

Went to my local WM on Tuesday, just as a precaution, trying to get my hands on bleach cleaner. Wow. I happened to turn the corner and spotted an out of place single bottle left. I was like: "Thank you retail-eagle-eye for helping me spot the thing that wasn't like the other things."

Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater)

I began baking like a fiend this week. Remarkably, everything I've cooked/baked or attempted to do in lieu of checking myself into some place for a "respite" has turned out to be exactly what I needed to function just one minute longer, one hour longer, then an afternoon and finally an evening longer. Because that's how I'm operating here: in moments--with really good food. I stumbled across this recipe for blueberry muffins in a mad search for a morning treat for the workers in the yard and DH and me (because who doesn't love blueberry muffins?). I have dozens of amazing blueberry muffin recipes throughout my collection. But the need to seek and find just the right recipe was urgent and a nice Google distraction. Trusty King Arthur Flour was the answer to my prayers. I landed on the Famous Department Store Blueberry Muffin recipe. If you've got five minutes, cupcake liners and blueberries (frozen are fine), I highly recommend you give these a shot. Mine were made with a flax egg and vegan butter--that's all the substitution needed to re-create the recipe. I know I'll be making these again, possibly adding lemon zest next time, and subbing some whole wheat flour in the mix as well--making a gluten free version would work well, too. It's quite a forgiving recipe: so simple, plain and lovely. If you'd like a taller muffin, you can always up the baking powder by a 1/8-1/4 teaspoon. My kitchen once again became my sanctuary. 

Vegan Blueberry Muffins 

*Adapted from Famous Department Store Blueberry Muffin Recipe by King Arthur 

2 cups all-purpose flour

2 1/4 t. baking power

1/4 t. salt (I adjusted down the amt. with salted vegan butter)

1/2 cup vegan butter

1 cup sugar

4 t. ground flax seed with 4 T. water and 2 t. EVOO (flax egg subbing for 2 eggs)

1 t. vanilla extract

1/2 cup almond milk

2 cups frozen blueberries 

*a little sugar for sprinkling on top of muffins before baking

Preheat oven to 375. Prepare muffin tin lined with cupcake wrappers, spray wrappers with nonstick spray. Measure out flour, salt and baking soda in bowl and sift together. Set aside. In medium bowl, mix butter for about two minutes. Add sugar, mixing until light and fluffy--about a minute longer. Add vanilla and flax egg, then mix a bit more. Then add flour and milk alternately mixing lightly after each addition--just until the dry flour is mixed in. Then fold in the blueberries. Fill cupcake liners about 3/4 full with batter, then sprinkle about a 1/2 teaspoon of sugar on top. Bake for 30-40 minutes. *I found baking for a little longer yielded a nice golden brown top. I used a toothpick to test if batter was baked through.  

So why all this baking urgency, kitchen therapy? Well, last week this happened: continued treatment for winter poison ivy outbreak, major demolition of yard, my sister scheduled for surgery in a week...oh and there was the mandatory evacuation of our home IMMEDIATELY owing to our gas line being hit during yard excavation--(not owing to our crew, rather something to do with "marking" of line). With barely enough time to spare to grab my purse, phone and two Great Pyrenees--knocking on neighbor's doors to warn them of potential doom--again with TWO seventy pound white Thunder Wolves on my wrists--it's a miracle I've made it to Sunday. ALL this while DH went about calmly managing the entire surreal afternoon as the fire department, gas, water and line inspectors arrived. (Wonder how I held up? Picture exactly what I've described here, sprinkle in screaming, crying, blaming and more crying. Okay, so I'm not exactly Mother Teresa during a crisis.) It's all I could do to keep my heart from simply stopping in my chest. Alas, the crisis was averted, things repaired and life returned to somewhat normal conditions.

Above--as the demolition began. Below, the calm after the "evacuate" storm: Dr. Thyme checking on the progress with the workers. I was inside at this point--rocking back in forth in a chair chanting some illegible crap about "There's no place like home...there's no place like home."

So yes, there be baking happening. All through this, I'm trying to remain calm. Lending positive affirmations to my sister who is about to face a really tough trial (as if she hasn't faced enough already). 

It's been one thing after another. 

Luckily I have friends (dear, dear friends) who've received texts with probably too-long-while-also-trying-not-to-be-overly-dramatic explanations of all that's transpired. Then there's been two- and three-hour phone conversations with these women and my sister as well. Truthfully, everyone I know has A LOT happening, but I don't know what I'd do without them. I guess we've hit the age in life where the proverbial sh*t hits the fan fairly regularly. But honestly, enough already. "Pass the muffins, please!"

Helping along the way are my needlework projects--working with my hands while my mind tries to make order out of chaos. 

Projects I've found incredibly blissful.

The Sunny Spread blanket. Using my stash yarn for this. It's a mandala with a square finish. Such a calm one-mandala-at-a-time escape. I'll need to make about 25 of these to create a nice throw. 

Oh boy do I have a long way to go, but my Great Love Cardigan will be SO lovely when it's finished. I can't wait. I've been working on this while listening to an audiobook: Where the Crawdads Sing by Delia Owens. 

This is the Adirondack Wrap crochet project. It's very relaxing to work on. Three triangles sewn together for final assembly. I just love it in my Mandala yarn. 

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!)

Dear Soup, Thank you for always reminding me there are better days ahead. Soups are mainstays around here, especially with snow on the ground and temps hovering in low twenties to single digits tonight, plus more cold on the horizon this week. And poison ivy. (Yup.) I've probably made six batches of this already this winter. It involves a food processor and a soup pot. That's it. Comes together in approximately five minutes and is satisfying, warm and delicious. Here's my take on this soup, which was originally inspired by this.

Here's how I made my Vegan Pasta e Fagioli:

4 carrots

1 leek

6 cloves garlic

1 celery stalk

1/2 onion sliced thin

2 bay leaves

1/2 head of cabbage

1 can of cannellini beans (drained, rinsed)

1 can diced tomatoes

1/3 cup ditalini pasta (cooked in separate pot, then added to soup just before serving)

2 T. nutritional yeast

1 qt. veggie stock

olive oil

thyme

oregano

red pepper flakes

salt & pepper to taste

Add chopped veggies--carrots, leeks, garlic to food processor, pulse about ten times. Prep the soup pot with the olive oil over medium heat, add chopped veg. Cook till just tender. Add remaining ingredients and broth and seasonings, salt and pepper. Cover and let simmer two hours over low heat. Serve with a side of your best homemade bread. (Mine is Jim Lahey's --I made the ciabatta version).

After a visit with the folks at Urgent Care yesterday for a infernal outbreak of poison ivy, I am now awaiting an agonizing three weeks for this painful mess to clear up. Or longer. Why does Mother Earth require such an evil, toxic plant? What purpose does it serve? I've been struck by this havoc on only a handful of times in my life because I am so gawdawful afraid. Sounds impossible. But trust me when I tell you: only to me, the Master Gardener, and in winter no less. And above is the culprit. 

Our home is undergoing a transformation of sorts in a few weeks which will finally rid us of these old railroad timbers and be replaced with a more substantial wall of stone. (That will hopefully outlive us and beyond.) 

So I found myself outside on a warm-ish day earlier last week in a bit of a snit over the demise of some cherished plants I couldn't bear to lose. I've spent fifteen years tending and planting, so obviously there are plants I want to keep. Out with the shovel and buckets and pots. Everything's dormant, ground was soft, sun was out: perfect. Until later that night when I woke with what I imagined to be some sort of bug bite. Then to the next afternoon when my arm reached up to scratch my wrist (pulling the long sleeve back and discovering to my horror what really had happened). OMG. WTH? Could this be? . . . is this? Noooooo! 

And then began the seven stages of grief: shock, denial, guilt, anger and bargaining, depression and loneliness to reconstruction (the UC visit) and finally acceptance. Yes, I accept that I have the rash of the spring and summertime, of gardeners, campers, hikers and landscapers, the poisonous fury of: Leaves of Three Let it Be! Ah, but what about the roots? 

I had come in contact with said dormant plant--through the roots. I had oh-so carefully lifted plants and divided, setting each clump aside. Gloves and long sleeves. I have replayed this moment back through my mind a hundred times: as I reached under one of my plants, I, on an exposed part of my wrist must have come in contact with the worst plant root on the planet, unbeknownst to me. 

I am more allergic than most and so, this lovely little visitor and its prescribed remedy dosed out (the horrid steroid treatment) is, well. . . It's hell. The rash has traveled from my left wrist, up my right arm, to my abdomen, and leg. There's a perfect dot-to-dot landscape you can follow if you wanted. I can see the entry at every point. It's like an incredibly cruel irony and one I will face with tears, determination, agitation and regret. As for the remainder of the plants. They'll be destined for demolition. 

The Chocolate Chip Cookie I Can't Stop Baking (it's been around awhile, sorta like this blog)

This is the chocolate chip cookie for which no other chocolate chip cookie can be measured. It's Alison Roman's chocolate chip cookie recipe. Yes, this is 'that' cookie--the Instagram darling from ages ago. I'm late to the party again. But I've made over a hundred of these by now. During the holidays, I'd gone off them for a bit--baking the Greatest Hits from the archive which appear every December. Then three weeks ago, during cookie craving mania, the recipe appeared on the top of my pile of recipes and here we are, on our third batch. I halve the recipe (which is very easy to do) because I take great joy in re-making this cookie. Takes five minutes to mix, roll into a log, then chill. I prep in the morning usually because it requires a two hour chill. The halved recipe makes for a perfect 12-16 or so cookie batch. That's enough cookies to last us a week. A shortbread texture, chocolate chunks and a pinch of salt. Before slicing, Alison't recipe indicates a roll of cookie log in egg and then sugar. I brush mine with soy milk and then roll in sugar and bake. Seemed to work fine. 

I've spent ten years sharing food and life stuff here. During these last few years, a little less so. I told someone recently I "had" a blog as we discussed recipes. I said it had gone dormant, almost with a sense of shame. But truthfully, I'm not ashamed at all. Life moves on, new voices arise and new stories are told. 

I've simplified, pared down. This is a hard thing to do in a that-was-news-five-minutes-ago world. I think it's why I felt compelled to share this cookie even though its five minutes of fame was last year.  

If you've read this far, I might as well add a few highlights/accomplishments/humble-brag moments of life--just so we're all caught up. Things haven't changed much.

There's the knitting. My steady companion for over fifteen years now. 

Ramblin' Woman by Caitlin Hunter. Here's mine on Ravelry here.

The Weekender by Andrea Mowry pullover. Here's mine on Ravelry here. 

The 1898 Hat by Kristine Byrnes. Here's mine on Ravelry here.

(Btw, DH loves this hat. I was so thrilled!)

Us. My steady companion for over twenty-two years.

The furbabies. Always.

My sister and her Dear Husband: the newlyweds as of last summer! 

A Lesson in Artisan Bread Baking with Flea Market Find: Pyrex Bowls

I had a spur-of-the moment notion yesterday driven by the need to get my hands on some old kitchen ware needed for a bread recipe. I asked dear husband if he'd like to accompany me to a flea market (third weekends of every month in Belleville, Illinois--in case you find yourself in the same predicament). I hadn't shared with him my motive just yet, but he was game. Out the door in fifteen and there we were were at the flea market on Sunday. My goal: Pyrex.

Before I launch into the whole Hunt for Pyrex Sunday, let me tell you why it happened.

I've tinkered with bread baking for over ten years now. There isn't a lot I haven't tried. Okay, maybe no croissants. But still. I even went the GF route for a bit. I'm lucky enough to still be able to tolerate bread and all its gluten glory. But not too much.  

I came across Bread Toast Crumbs by Alexandra Stafford this weekend and began reading through both book and blog. I discovered that all last year this was the IT bread recipe and bread book on FB and social media. (You can find the recipe for the basic bread on her blog.) I had no idea. How had I missed this? I worked around books all day! I was out of the loop on all things bread and it broke my heart a little to be honest. 

Alexandra's no-knead method of baking same day bread reminded me of my Jim Lahey no-knead obsession. Only with her mother's recipe (acquired after many years of asking--she goes into this in her book), the task of bread baking occurs same day with similar results. One quaint difference in baking these marvelous little miracles was her use of pint and a half sized Pyrex bowls my mother used to have. . . EVERYWHERE! Immediately I looked through all of the many bowls I had on hand to find that just perfect Pyrex dish. I had three. None in the size I wanted for the recipe for an artisan boule. 

I began my bread mixing at 3:30 in the afternoon. I wanted to try the flax seed and quinoa loaf, made with a bit of olive oil and the requisite instant yeast. The loaves surpassed my expectation. The addition of the flax and quinoa made for a healthier tasting dinner bread vs a plain AP flour loaf. The golden crust and wonderful light, moist crumb along with a good rise were delicious. The bread sliced up perfectly after a good twenty minute rest after baking. We ate half a loaf with dinner, then I sliced up the rest for toast this morning and froze the other loaf. 

So now for the the Hunt for Pyrex Sunday antique expedition. At the flea market scanning over the hundreds of tables of everything you can imagine (we're big fans of American Pickers), we channeled our inner Mike, Frank and Danielle. DH and I split up. Me on a Pyrex mission, him on a wood working/tool mission. I hadn't traveled more than one aisle and I spotted them: my mother's Pyrex. (Well, not exactly, but yes. . . exactly!) I had to contain my thrill or I'd be paying out the waazoo. I looked at the bottoms and rims of the nest of one set and of a single of the 1.5 pint sized bowl sold separately because apparently it is from the "Pyrex Friendship" collection. Who knew? I wanted the set AND the single bowl because I needed two of the pint-sized for my bread. I wasn't paying the tagged price of course because: I'd watched Pickers! And yes, I researched asking prices online, which I must say shocked me to my core. Honestly, where have I been? These things are like gold apparently. I must have seemed a little too eager because I was hugging the entire set against my body as other shoppers lurked around this vendor's table. I said, "You have a very good eye." Trying to butter her up. I added, "I remember this set. . . what would you take for these, plus the little one?" She went high. I went no. I said another number. She stuck to her price (which was still lower than ticket--so at least I felt somewhat satisfied on price wrangling). Then I spotted another Pyrex piece, a measuring cup--asked to "bundle"--what price might I get? I wasn't t bluffing anyone here. She flexed a bit more, but not too much. However, I added before I handed over my cash, I'd not be back if I found a better deal elsewhere. She said, Good luck, you won't. Hmm. Okay then: deal. 

DH found a rock breaking tool for a song on his journey. We toured the rest of the flea market and the vendor I bought my Pyrex from was right--the other sets were not nearly as good in price nor in appearance than the one I found. She and I talked a bit more. I explained the whole bread thing, Pyrex baking. She seemed to not have heard about this, but was definitely interested in learning more, asking me again what the name of the cookbook was. I was happy to share. In her booth was another awesome bread baking find in cast iron cookware. I had it already but made sure to tell her that she would have no problem selling it if another bread baker came along seeking the perfect no-knead bread vessel.  

I'll tell you one thing, I love my set. I love them so much. I have a hunch why. These were the food vessels of my youth. They have my mother etched all over them. Every dinner we had, there was trusty old Pyrex. They're now a part of the dinner table again and I couldn't be happier.

Vegan Peanut Butter Sandies

This cookie isn't your typical peanut butter cookie--no fork tine and crosshatched business required. Which is good, because having to maneuver a fork over balls of dough poses challenges for me right now. Simple baking only. One handed baking and cooking only. It's okay. These peanut butter cookies surprised me. They have a light, crumbly texture--even with the addition of my natural chunky style peanut butter. By my own insistence that I get back to baking, I stumbled upon this recipe in the New York Times for cookie inspiration. Julia Moskin was on a mission to recreate this cookie from City Bakery in New York. There are seventy-five comments regarding the cookie making attempts. I read them all (because why not). To make vegan, I simply used flax egg--with so few ingredients, it's really a very easy cookie to make/adapt. (I will admit that though I love a peanut butter cookie, just the thought of the measuring cup after sort of makes me not pursue it as regularly as I'd like.) What an insane concern. As a fan of peanut butter of all stripes, these have been worth the effort. I made them using my small cookie baking scoop. You will thank yourself later when you can't resist having another one.  

Took a little tumble a few weeks ago, and like THAT, I was in a cast. Broke my wrist, needed surgery, blah, blah, blah. The whole thing has been an awakening for me. My fifties so far have proven to be, well. . . I'm ready to skip into my sixties and forget this decade is all I'm saying. I'm not sugar-coating here nor do I need be reminded of how much worse it could have been. Were it not for my sister, my dear friends and my oh-so-patient husband, this ordeal may have been my undoing. We were on a hike, on a beautiful fall afternoon--the crispest, coolest Saturday we've had all year, then. . . DH saw me go down. Wrist was in a bit of a twisted and unnatural state at the end of my arm as I struggled to stand up, then came OMG! I broke my wrist! (and other choice words). Luckily I: 1) did not break my dominant hand 2) have an amazing orthopedic surgeon who saw to it that I was tended to per his direction in the ER and then subsequently operated on said fracture, and 3) had both a wonderful urgent care and hospital staff who utterly and completely took excellent care of me despite my cries, screams and moments of near passing out--and then made sure I was passed out to properly tend to the break: thank you!    

Other knitters/crocheters and bakers and people in general have had similar wrist break experiences. I know because I have read about them ALL. My first thought was: WHAT ABOUT KNITTING AND CROCHET: OMG! By my second week, there were fewer tears and woe is me-ing, and I finally picked up my needles and held them in my hand for the first time. 

Knitting Shoulder Cozy by Churchmouse Yarns.

Using Lion Brand Shawl in a Ball.

The Puppy. . .The Runt--a fitting term of endearment as we have realized: we definitely have a runt. She weighs in at under forty pounds and. . .we are past our six month mark. Her sister weighed almost sixty by this point. She is just adorable and smart and loves, loves, loves her very big sissy. Though I think there are times when she wonders: when will I get that big? Actually, she's perfect just the way she is.

Vegan Peanut Butter Sandies

*adapted from NYT / Julia Moskin

makes appx. 24 cookies with small 1" cookie scoop

1/2 cup vegan butter

1/4 cup plus 2 T. brown sugar

1/4 cup plus 2 T. granulated sugar

1/2 t. fine sea salt

1 cup chunky natural peanut butter (I used Smuckers)

2 T. ground flaxseed + 4 T. water + 1 T. olive oil whisked (to replace egg)

1 cup all purpose flour

*extra sugar and salt for dusting

Preheat oven to 350. Get your cookie sheet ready with parchment paper. In medium bowl, cream together the sugar and vegan butter--then add peanut butter and flax egg--mix well. Then add salt and flour and mix until just combined--don't over mix. Scoop out in small 1' cookie mounds. They won't spread so no worries on crowding. Then sift together 2 T. sugar and 1 t. sea salt or flake salt in a small bowl and lightly sprinkle over each cookie before baking. Bake for 15 minutes--you want them to brown a bit around edges.   

Vegan Chocolate Dipped Eclipse Shortbread Cookies

We're in the 'path of totality' so I thought I'd bake some cookies. Who needs an eclipse to be inspired to bake? Not me, but the idea of something coated in chocolate to munch on while the sun disappears tomorrow is where I was going. (Apparently this is kinda a big deal and maybe the first and last one I'll witness in my fifty-some years of living on this planet! So we'll call it a BIG DEAL!)

The dough will come together in under fifteen minutes or so. It requires about two hours of chilling (and I will tell you the dough is quite solid after this chill)--you'll need a sharp knife to cut into the quarter-inch thick sliced miracles. There's a bit of cinnamon in the mix to add a little zing to the flavor with all the chocolate happening. Also, there's coffee for good measure and then, THEN, the chocolate dipping thing happens. These are so crunchy and melt-in-your-mouth, you'll love 'em. (We had to taste-test before the eclipse!)  

See you after the eclipse St. Louis!

Vegan Chocolate Dipped Eclipse Shortbread Cookies

(makes about 20 cookies--double recipe if you'd like more)

1 cup unbleached all-purpose flour

1/2 t. ground cinnamon

pinch of salt

1/4 cup vegan butter, room temperature

1/4 cup vegan shortening

1/4 cup brown sugar

1/4 cup sugar

2 t. coffee granules

2 t. warm water (to mix in with the coffee)

1/2 t. vanilla extract

2 t. ground flaxseed plus 2 T. water AND 1 t. light flavored olive oil (egg replacement)

1/8 cup chocolate chips melted

For dipping sauce:

1/2 cup chocolate chips

1 1/2 T. shortening

In a medium bowl, sift dry ingredients together. In another bowl, mix together the butter, shortening and sugars until light and fluffy. Add the flax egg, melted chocolate chips, vanilla extract and coffee mix, blend until well mixed. Then add the dry ingredients and mix until a soft dough forms. (Your dough will be a little sticky, but just flour the counter before you roll it into a log--about six inches long.) Wrap in plastic and place in fridge for about 2 hours until firm. 

Preheat oven to 350. Remove the dough and slice into 1/4" slices and place about an inch apart on cookie sheet. Bake for 10-12 minutes--until the cookies are just getting a little color around the edges. 

Allow to cool completely. While cookies cool, prepare the dipping sauce. (I used the "20 seconds at a time in microwave" to melt the chocolate/shortening for dipping.)

Dip cookies and place on parchment. Enjoy! Store in the fridge for best results once the dipping edge has solidified. 

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!)

In baking, like everything else in life, weather, moods and trips to the store dictate whether pie is in order. I'm that person who sees pies in grocery store cases and thinks: what a shame, why don't people bake their own pies anymore? Then crave pie all the way home. It's been humid and unbearable one day, dry and breezy the next so far this summer with very little rain. 

Hot days of summer or not--I was baking a pie this week. 

I don't know why I've always felt baking a pie is an all day affair. It never is. Pie memories I have are of a pastry cutter and my mother with a large bowl of flour and clumps of butter rolling about in pieces, seeping through the thin wires of the cutter, and of me asking for raw bits of dough to nibble on while she continues to roll through the process of butter, dough, shortening. Then her with a large wooden rolling pin (the same one I still use today), shaping a circle out onto the kitchen counter with a few flings of flour tossed over and under the dough before being carefully flattened into the vintage Corning Ware blue cornflower pie plate (the exact same pie plate I use to today). Then she'd take gobs of whatever fresh fruit was available at the store for filling and copious amounts of sugar. Peach pies more often than not, but for me--berries always in summer. It never seemed to be a big deal for her to just magically throw together a pie. 

The pies were always scrumptious. 

There are a few schools of thought out there as to whether pie crust is a butter only affair or a shortening AND butter affair. I am of the latter in terms of preference.

Nothing fancy. Use whatever design you'd like to vent the pie during baking.

Giving into my craving for pie the entire pie process comes together and bakes in about an hour and a half. The "half hour" set aside for mandatory cooling period for the dough. Eating of said pie commences after a good hour or two of cooling with a dallop of vegan vanilla ice cream: a la mode. Or saved for the next morning. . . for breakfast. (The best way to eat pie if you ask me.)  

This is actually my second berry pie I've baked in two days. 

And aside from pies: here's the newest member of the family. 

This is our last addition to the family what with all the aging we have left in front of us . . we are now two dogs, two humans and four hearts. She is a little under weight and has much growing to go. She is super smart. Her sister loves her, but is a bit too big to have "full access" for play time (because her paw literally covers the little one's head entirely). Supervised play only for the time being. 

She fell asleep on the exam table at her first vet appointment while getting her booster shots. 

Awww. 

The first day we ALL met her! Smallest. Sweetest. Big Sissy loves her, too. 

Now.

Yup. It's a whole new world around here.

Vegan Blueberry Pie

Perfect Double Crust Pie Dough

2 1/2 cups all purpose flour (10 1/2 ounces by weight)

7 T. cold vegan butter 

1/4 cup cold vegetable shortening

1 teaspoon fine sea salt

8 T. ice cold water

In a large bowl, sift together the flour and salt. Then cube the ice cold butter and shortening and using a pastry blender, work the dough until the butter and shortening are in small pieces--some larger pieces are okay--actually are fine! Then begin adding the water one tablespoon at a time, tossing the dough around with a spoon to incorporate the water. Begin to work the dough into a ball carefully with your hand--but don't "over handle" the dough--you want to be able to form a ball. Then divide the ball in half. Flatten each half into a disc, then wrap in plastic and place in fridge for 30-45 minutes. 

Meanwhile, make the filling:

6-7 cups frozen blueberries (*I only had four cups of blueberries on hand, so added frozen black and red raspberries to offset the amount--it works out fine--but I did buy more blueberries for next time)

1/4 t. ground cinnamon

2 T. corn starch

2 T. all purpose flour

1/2 cup sugar

juice of whole lemon

Preheat oven to 425. Prepare a 9" pie plate for baking. Toss all filling ingredients together in a bowl. Roll out pie dough on well-floured surface to a 10" in diameter circle--or wide enough to cover the base of the pie plate with a bit of overhang. Place dough in pie plate, pressing it in to fit bottom and come up the sides. *You don't want the crust too thin--about a 1/4" works well. Add the filling. Repeat with other half of dough and then place on top of filling. Fold the dough around the edges under and using your finger and thumb, pinch the crust closed. For the top of the pie, use whatever "venting" system you'd like. I just used a knife and cut out my own decorations, well. . . triangles. 

Bake for 20 minutes at 425. Then turn oven down to 350 and bake for an additional 40 minutes or until crust begins to brown. 

Allow to pie to cool for at least an hour before slicing. Store in fridge.