The Best VEGAN Chocolate Chip Cookies

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I have been on HUNT for an amazing HOMEMADE cookie recipe. (Read more about my cookie obsessions here, here and here).

And I think this may be it. And considering it is VEGAN makes me even happier.

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We had our first snow fall yesterday midday into this morning. To me, cold snowy days just   calls for gooey chocolate chip cookies.  These did not disappoint.  And the fact that they contain no refined sugar or flour makes them even more delectable & guilt free.  The Hubz and I easily ate 10 each!

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What you need:

1 can of chickpeas
4 tbsp flour of choice (I just grinded up some quick oats using my blender)
3 tbsp sweetener of choice (I used agave)
2 tbsp nut butter (this is the one I used)
1/2 cup of plant based milk (we use this one)
1 tsp vanilla extract
1 tsp baking powder
Chocolate chips (this is a good vegan one)

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What you do:

Preheat oven to 375
Blend up all the ingredients (except the chocolate chips) until smooth
Fold in chocolate chips
Place tbsp portions of the cookie mix on a parchment lined baking pan
(You may need to spread/flatten the cookie)
Bake for 6-8 minutes (shorter if you want it more gooey, longer if you like more of a cake like consistency).

Enjoy!!

3 EASY Festive (Non) Baking Ideas + Our Christmas Decor

It’s that time of year where all I want to do is eat all of the sweet treats and go to all the potlucks.  One day I would love the idea of being one of those mom’s that adores baking and cooking up a storm…buuuttt I already know that I am DEFINITELY one of those women who eats EVERYTHING on the dessert table so I really have to keep my sweet treat making in check!  Aaaannnd I am always nervous I’ll mess up the recipe so I love the idea of #Bakinghacks :)

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Stockings | Evergreen Garland | Floral Clip Ornaments

I do have some lunch and dinners planned with friends and family before Christmas, so I figured it would be a great option for me to flex my creative (non) baking muscle without worrying that I’ll eat everything on my own.  I found some awesome options for faux-baking/pre-made cookie decorating LOL.

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Fairy Lights | Garland | Frame

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Pom Pom Garland

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Elf on the Shelf

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Floating Shelf | Mini Wicker Baskets (Similar) | Frames | Mason Jar

Ok so on to the no-bake-treats and cookie decorating ideas.  I saw these and thought I would love to add a Christmas touch to our beloved peanut butter cookies.  We literally make these cookies all year round.  They are more or less guilt free and have no white sugar or flour. Just dip them in some melted dark chocolate and sprinkle some red, white and green sprinkles and they are a perfect holiday treat.

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The Hubz loves turtles so these would be for him (I am not a fan of caramel) these are super easy and take literally 10 minutes.  I can’t believe I’ve never made them before.  I am just not sure if I should used salted or unsalted pretzels?

Lastly I have to at least attempt to make these DIY thin mints.  I love girl guide cookies and being able to make these at Christmas (or even all year round would be brilliant).

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Check out our christmas decorations from last year!

“Fried” chicken (without the deep fryer!)

This recipe is too good not to share.  Although I have reduced the amount of meat I am eating, Miss S and the Hubz have not so I knew I had to make this for them.  And everyone has got to love fried food – but who really loves the deep fryer?  The splatter messes, the lingering smell and the oil that has been used a few too many times…no thanks!

That said I will have to experiment making this vegetarian.  Maybe fried cauliflower – ah yes, that would make it a pakora :P

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So what’s the trick to getting that crispy fried coating – corn flakes!

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This is what you need:

  • Cornflakes
  • Ziplock bag + rolling pin
  • Garlic powder
  • Butter
  • S & P
  • Dill (or other herb of choice – optional!)
  • Chicken breasts (I usually slice them length wise)

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This is what you do:

  1. Preheat oven to 375 degrees
  2. Clean and slices your chicken, set aside
  3. Using a ziplock filled with cornflakes, crush the cornflakes.  Transfer to a bowl
  4. Add S & P, garlic powder and herb of your choice to the bowl
  5. Melt butter in the microwave (2+ tbls)
  6. Add Salt, galic powder to the melted butter and mix well.
  7. Set up your assembly line: chicken ready to be coated, melted butter mixture, cornflakes mixture and a baking sheet lined with parchment paper
  8. Dip the chicken into the melted butter mixture being sure to coat both sides well, then cover the chicken with the cornflakes making sure to cover all areas of the chicken breast then place on lined baking sheet.
  9. Complete above step for all remaining chicken pieces
  10. Pour any remaining butter on all the pieces and fill in any missed places on the chicken with the cornflakes
  11. Bake 25-30 min.  Check centre of chicken is cooked before removing from oven.

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Parchment Paper Dinner

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Slow cooker, weekend food prep, left overs, sheet pan meals, bbq, pizza night, breakfast for dinner and now parchment paper meals should be part of every parents arsenal of meal options!

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I now make it at least 3 times a month.  It so easy to prep and even easier to clean up!  I used this Dr. Oz recipe and used the veggies I had on hand.  Still ahh-mazing!

What you need:

– Chicken Breast (I sliced each in half and we had enough for 2 slices per person)
– Garlic
– Butter
– Spinach
– Red Pepper
– Salt & Pepper
– Olive Oil

What you’ll do:

1. Preheat oven to 400°F.

2. Fold the parchment paper (12×18 inches) in half, then open up.

3. Lay a bed of spinach on the open parchment paper.

4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the spinach.

5. Lay the chicken on the spinach, season with salt and pepper.

6. Slice the red pepper and lay the slices on top of the chicken and spoon on the rest of the garlic butter.

 

7. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F.

8. Remove from paper and server with spagetti or with a salad ….& Enjoy!

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Finally jumping on the bandwagon #ZucchiniNoodles

Well, fiinnnaally jumping on the #ZucchiniNoodles bandwagon here.  I’ve been wanting a spiralizer for the long time – but we literally NEVER go into one of those kitchen/cooking stores and I never spotted one at Winners or Marshalls.  But recently we were looking for bed sheets and found a bin of spiralizers on sale so I scooped one up!

I had no idea how ridiculously easy it was to use and how quick it was to make a “pasta” dish.  And the options are ENDLESS.

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Here is what you’ll need to make this Shrimp Scampi Zucchini Noodles dish:

  • 2 Zucchinis
  • 10-15 cooked, devined and peeled shrimp
  • 10-12 raw almonds
  • Garlic
  • Butter
  • Salt to taste
  • Fresh cracked pepper
  • Parmesean

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Here is what you need to do:

  1. Spiralize your zucchinis and then lay them flat on a paper towel. Sprinkle salt on top and let them sit for 30 min (this is needed to remove access moisture)
  2. Toast your almonds.  I actually just zap them in the microwave!  Toss them into a paper towel and twist up the paper towel to keep the almonds inside.  45 seconds on a high heat should be good enough.  Add another 30 seconds if you’d like.  Let them cool in their little towel baggy.  Once they’ve cooled down, you can crush them.  I use the back of a metal spoon but I am sure there are more civilized ways to do this :)
  3. Defrost your shrimp by soaking them in hot water.  Once they are defrosted remove the tails (or leave them on, I hate them so I take them off).
  4. Add water to a pot and bring it to boil
  5. Add butter to a heated skillet and add your garlic.  Let the garlic brown and add a little salt.
  6. Add your shrimp and you only need to keep them on the skillet for a few minutes as they are already cooked.
  7. Remove shrimp from heat, add a little more butter and add your crushed almonds.  Let them cook for a few minutes.  Add the shrimp back Turn off the heat.
  8. At this point, your zucchinis should have been sitting for 30 min, drop them in the pot with the boiling water and let them “cook” for no more than 5 minutes.  If you like your pasta more al dente then cook for 2 minutes instead.
  9. Drain your Zucchini noodles and them to the almond and shrimp “scampi”.  Do a few quick tosses and it’s ready to be plated with a sprinkle of parmesan!

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