26 July 2012

Guest Post at Vegan Miam

Rika has kindly invited me to guest post at her wonderful blog. Please join me at Vegan Miam to explore delectable vegan eats, including my recipe for Spicy Kimchi Potatoes!

25 July 2012

(Almost) Wordless Wednesday: Linkage

Babble has posted a slideshow of 25 OMG Vegan Desserts, which includes mention of my Triple Chocolate Cookies! (Thanks for the nod, Kathy!) Check out the list, if you can handle the temptation.

16 July 2012

Recipe: Triple Chocolate Cookies

I'll be frank: these cookies are intensely chocolaty--perhaps unsuitably so for just the casual chocolate consumer. Not merely "chocolate cookies," or even "double chocolate cookies," these gems boast a triple-dose of decadence; dark cocoa powder and melted dark chocolate are blended into the dough, with chunks of the same dark chocolate and semisweet chips adding gooey richness to every bite. Bittersweet with the slightest salty finish, these cookies are indulgent treats capable of curing even the fiercest chocolate craving.
Triple Chocolate Cookies (printer-friendly version)
Yields approximately 18 cookies

½ c virgin coconut oil
½ c brown sugar
1 T milled flax seed, whisked with 3 T warm water, until viscous
1 c dairy-free dark chocolate, chopped - divided (Note: I used a variety with 72% cocoa solids.)
1 tsp pure vanilla extract
½ tsp instant espresso powder
1 ½ c whole wheat pastry flour
¼ c Dutch-processed cocoa powder
1 tsp baking powder
¼ tsp sea salt
½ c dairy-free semisweet chocolate chips
Coarse sea salt for garnish, optional

Preheat the oven to 350°F/180C. Line two baking sheets with parchment or oven-proof silicone liners.

Gently melt ½ c of the semi-sweet chocolate and set aside. In a medium-sized bowl, beat the coconut oil and sugar until smooth and fluffy. Add the flax seed mixture to combine, then incorporate melted chocolate, vanilla extract, and espresso powder. Sift in the whole wheat pastry flour, cocoa powder, baking powder, and salt; mix until just combined. Stir in remaining chocolate chunks and chips until evenly distributed.

Scoop ping-pong ball-sized pieces of dough onto the lined baking sheets, spacing them approximately two inches apart. Bake for 8 minutes, then remove from the oven, sprinkle the tops of the cookies sparingly with coarse sea salt, and allow them to cool in the pan for 5 minutes. Transfer the cookies to a wire rack to continue to cool and firm up. Enjoy!

09 July 2012


It's the time of year I don't particularly enjoy; summer is, in fact, my least favorite of the four seasons and I tend to make it known, just out of habit. Although the temperatures tend to remain mild here, relative to other parts of the country (or even other parts of the state), those clear skies can become too overwhelming. Despite the sun and heat, I won't deny that I am actually enjoying what my summer has been so far. And just what it has been is this: many days of simplifying my routine, slowing down both out of necessity and by choice.
Ginger tea at sunset.
A lovely surprise from the boyfriend.
Favorite homemade pretzels.
Vanilla bean ice cream (coconut milk-based), homemade.
Waffle sundae featuring homemade vanilla ice cream and chocolate sauce.
Rustic, deep-fried whole wheat doughnuts, glazed (foreground) or sugar-coated (background).
Rad Whip. Enough said.
 I'm spending time in the kitchen and outdoors, alone and in good company, actively and lazily. 
Jalama Beach (Santa Barbara County, CA).
Whole wheat salted pecan bars, adapted from Vegan Cookies Invade Your Cookie Jar.
Quickly-withering flower garlands.
Of course, life could be either better or worse than it is at this moment, but this moment may be just what I've needed for some time.

(All photos recycled from Instagram.)