CookieD-oh

So we're on this whole food, plant-based eating regimen (I don't like to call it a diet because we don't plan to stop...it's a permanent change as far as I'm concerned...don't tell the girl), but I still want to give the young'uns regular food so they won't feel deprived. So we have pancakes for dinner every now and again.  Because breakfast for dinner is awesome. The problem was finding an acceptable pancake recipe. The whole grain recipes called for eggs and milk, and the vegan recipes called for sugar and oil. We're not using any of those things. I never found an acceptable recipe, so I made my own. I only remembered that I should probably blog about it once I was about halfway through the process, so forgive the lack of step-by-step. I made the batter with whole wheat flour, almond milk, honey and ground flax seed meal. I read somewhere that you can substitute 1 tablespoon of flax seed meal and four tablespoons of water for 1 egg. So I tr

My, it's been a little while since I've posted.  Things have been rather up-in-the-air around here lately with school starting and our schedules being upended. I'm sure we'll adjust eventually, but right now we're just trying to work it out. A coworker of mine was throwing a bridal shower for her sister and asked me to make cupcakes.  She sent me a photo of some cupcakes and asked me to recreate them. I did my best, and I think they came out kind of cute. They're high heels!  I had never seen such a thing.  If anyone knows who came up with this idea, please, let me know.  They're cupcakes with Milano and Pirouette cookies. Making them fit in a cupcake box was an experience. The lid just barely fit over them without squishing. Anyway, these were a lot of fun, but rather time consuming.  Sorry for the awful pictures.  I fell off the wagon and went back to using my phone.I need to charge my camera. Well, that's all for now. En

These are fun because they're not made with vegetables, but they look like vegetables. I made these for my neighbors, who have been bringing me vegetables from their garden for the past few weeks. (I need to take some to my great aunt, too.  She gave us lots of veggies earlier in the summer.) For the bell peppers, I squished an apple cutter to make it skinnier.  The tomatoes are Wilton pumpkins from the 101 cutters tub.  The cucumbers started life as footballs and I squished the dough to remove the points prior to baking.  The eggplants are either eggplants or pears.  The cutter wasn't labeled, so it's hard to say.  The cherry tomatoes are circles and the chili peppers are chili peppers. :-) Anyhoo, I was very happy with the colors on these.  I was worried the cucumbers were too dark, but upon closer inspection, they were just about right: And I really couldn't have been happier with the red bell peppers: (Is it sad that I took pictures of my pro