Greetings from the land of dirty diapers and typing with one hand. I am quickly learning that a five day old baby is nothing like a twelve day old baby, and both the fun and the demands are changing on a daily (sometimes hourly) basis.
We are still having so much fun getting to know Cullen, and I am trying my best to get in as much snuggle time as humanely possible, before he is all grown up and embarrassed by me.
My cooking hands are occupied right now, but I don’t want this blog to go food-less for too much longer! Luckily I have some great recipes to share with you from some other very talented blogging friends of mine. Some of them you might know already, and some might be new blogs for you to discover. I’ll be sprinkling in some guest posts here and there as we continue to settle into life as parents. I hope you enjoy! Take it away, Angela…
Good morning! I’m Angela from Oh She Glows and I’m delighted to be guest posting on Daily Garnish today.
Oh She Glows is a healthy vegan recipe blog, chronicling my favourite vegan recipes, photography, and occasional musings on body-image, my crazy cat, career happiness, and self-love.
I’ve been reading Emily’s blog for a couple years now and I always look forward to her thought-provoking writing and delicious, health-conscious recipes.
If I could pick two favourite posts by Emily they would be:
- Writing: The Season for Eating (gives me warm fuzzies)
- Recipe: Butternut Squash and Black Bean Chili in Pumpkin Bowls (gives me warm fuzzies)
Check them out if you haven’t already!
Like Emily, I love making vegan desserts. There’s just something about the challenge of taking a traditional dessert and trying to make it healthier that really floats my boat.
Sure, I have my disasters, but it just makes the good recipes that much sweeter.
Here are a few of my successful vegan desserts, along with a new cookie recipe below.
If you are a gingerbread fan you will go crazy for this loaf. Pumpkin is combined with a traditional gingerbread giving this dessert an unexpected and healthy twist. The frosting is spiced with cinnamon, bringing this loaf over the top.
Once upon a time, I made 375 of these cookies for my wedding. I don’t know if that makes me insane or just really fond of these cookies. Or both. Either way they are a hit with anyone who tries them!
I’ve made several vegan chocolate chip cookies on the blog and these are by far the tastiest to date. They are chewy with a lightly crisp edge and are quick to throw together.
Thin, crisp, and chewy! I made a gluten-free version of my favourite chocolate chip cookies. While these aren’t your typical soft and doughy cookies, we fell in love with them. The almond flour gives them a taffy/chewy texture and it was hard to eat just one.
Delicious Chocolate cupcakes topped with fluffy sweet clouds of frosting and a fruity raspberry glaze! They are a fun cupcake for a party or gathering and you can use any type of seasonal fruit you desire.
And finally, I have a new cookie recipe to share with you today. It’s gluten-free, vegan, and hard to resist. You were warned.
Chocolate Almond Macaroon Cookies
Part chocolate macaroon, part candy bar. These cookies have a slightly crisp outer shell and a soft, gooey centre. I recommend using almond butter in this recipe as I tried a version with peanut butter and it didn’t taste as good. However, sweetened sunflower butter (think Trader Joe’s) tasted great. Dipping in cold almond milk is encouraged.
Yield: 13 small cookies
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed)
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup almonds, ground into a flour/meal
- 1/2 cup Sucanat (brown sugar might work)
- 1/4 cup cocoa powder, sifted
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 tbsp almond milk
- 1/4 cup almond butter
- 1/3 cup dark chocolate chips
1. Preheat oven to 350F and line a baking sheet with parchment. Mix flax egg with water in a small bowl and set aside for 5 minutes. In a blender or processor, grind the almonds until a flour-like consistency.
2. In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not to worry! Keep mixing.
3. Stir in the chocolate chips until combined.
4. With wet hands, shape balls and place on prepared baking sheet. I made 13 small cookies.
5. Bake for 14-15 minutes at 350F. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.