chocolate chip cookies

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups 60% Ghiradelli chocolate chips

Directions

1. Preheat oven to 325
2. Mix together flour, baking soda & salt - set aside
3. Beat togehter butter and sugar until creamed
4. Beat in egg, yolk & vanilla
5. Slowly add in flour mixture
6. Stir in chocolate chips
7. scoop or roll out balls
8. Bake for 15 - 18 minutes (experiment with time depending on size of cookies)
9. Rotate pan half way through cooking
10. Freeze any unused dough in airtight container

Adapted from Brown Eyed Baker

Pumpkin Olive Oil Loaf

Ingredients:

• Softened unsalted butter and all-purpose flour, for preparing the loaf pans
• 3¹⁄₃ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• ½ cup (4 ounces) unsalted butter - Melted & Cooled
• 3 cups sugar
• 2 cups pumpkin puree 
• ²/3 cup water
• ½ cup olive oil
• 4 large eggs, at room temperature
• Raw pepitas (pumpkin seeds) and turbinado sugar, for garnish

Directions:

1. Preheat the oven to 350ºF. Grease 1 9 x 5-inch loaf pans with softened butter and line 1 cupcake tin with tins.
2. Combine flour, baking soda, salt and spices. Set aside.
3. blend the sugar, pumpkin puree, water, olive oil and melted butter until smooth. 
4. Add the eggs, 1 at a time
5. Add the flour mixture in 3 batches until smooth
6. Fill prepared pans
7. Top with the pepitas and turbinado sugar.
8. Bake loaf for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
9. Bake muffins for 25-30 minutes, or until a toothpick inserted comes out clean

Recipe from Ovenly, found on Better.tv

Sugar cookies - for decorating

INGREDIENTS

• 2 cups butter, at room temperature
• 2 cups confectioners’ sugar
• 2 large egg
• 5 tsp. vanilla extract
• Zest of lemon 
• 5 cups all-purpose flour
• 2 tsp. salt

DIRECTIONS

1. Mix butter and confectioners sugar together until smooth.
2. Add in the egg, vanilla and lemon zest 
3. Mix in the flour and salt on low speed just until incorporated
4. Roll dough into two balls, flatten, wrap om plastic wrap
5. Refrigerate until chilled (1-2 hours) or freeze for faster results (30 minutes)
6. Preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  
7. Roll the dough out about ¼-inch 
8. Cut with cookie cutters and transfer to the prepared baking sheets.  
9. Bake 8-10 minutes, rotating the sheets halfway through baking (DONT brown)
10. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.  
11. Decorate

Recipe lightly adapted from Every Day Annie

Kannelbullar - Swedish Cinnamon Buns Recipe

I love Swedish Cinnamon buns. Sweet, but not too sweet. Light and fluffy. I made this recipe for midsummer and loved it so much I've made it twice since then. My friends and family rave about it! This recipe has been lightly adapted to make it vegan/dairy free from Kokblog.

Makes about 30-40 buns

Ingredients

Dough

2 1/8 cup (500 ml) unsweetened Almond Milk (Or regular milk if you prefer)
2 envelopes dry active yeast (1 package of dry active yeast = 2 1/2 tsp) (or 25g fresh yeast)
2/3 cup (130 g) brown sugar
5 7/8 cups (840 g) flour
2 teaspoons whole cardamom seeds
½ teaspoon salt
10 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)

cinnamon filling

8 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)
1/3 cup (65 gr) sugar
2 ½ teaspoon cinnamon

topping
pearl sugar (Raw Sugar can be a substitute, but its just not the same)
Almond milk (or regular milk) for brushing

Directions

Dough

1 - Heat almond milk until it about 110ºF. Add yeast and stir until yeast has dissolved.
2 - Crack open cardamom seeds. Pull out seeds and pulverize in a mortar and pestle.
3 - Mix together flour, sugar, cardamom and salt.
4 - Add flour mixture to the milk and yeast mixture.
5 - Add in the Earth Balance in small cubes. Mix either with KitchenAid mixer or by hand.
6 - Knead for about 5-10 minutes.
7 - Cover the dough and place in a draft free place and let it rise for at least 40 minutes.
8 - Mix all of the filling ingredients into an even batter. It is important for the butter to be at room temperature so it’s easier to spread.
9 - Divide the dough into two pieces and using a rolling pin, roll each of them out separately to the shape of a rectangle.
10 - Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side.
11 - Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up on baking sheet.
12 - Repeat above procedure with the last piece of dough.
13 - Let them rise for about 30 minutes.
14 - Brush each roll with almond milk and sprinkle pearl sugar on top.
15 - Bake them in the oven at 440F for 8-10 minutes.

Whole Wheat Bread

This is my favorite bread to make right. Very lightly adapted from the Brown Eyed Baker's Recipe to make it dairy free.

Ingredients

2-1/3 cups warm water (about 100-110 degrees)
1½ tablespoons instant yeast
¼ cup honey
4 tablespoons (1/4 cup) Earth Balance (NO SOY) (OR butter or your favorite butter substitute)
2½ teaspoons salt
¼ cup rye flour
½ cup wheat germ
3 cups whole-wheat flour
2¾ cups unbleached all-purpose flour, plus more for dusting the work surface

Directions

1. In the bowl of a standing mixer, mix the water, yeast, honey, butter, and salt with a spoon or spatula.
2. Mix in the rye flour, wheat germ, and 1 cup each of the whole-wheat and all-purpose flours.
3. Add the remaining whole-wheat and all-purpose flours. Knead at low speed with dough hook for about 8 minutes (until the dough is smooth and elastic).
4. Transfer the dough to a lightly floured work surface. Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.
5. Place the dough in a very lightly oiled large bowl; cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
6. 6. Heat the oven to 375 degrees.
7. Gently press down the dough and divide into two equal pieces. Gently press each piece into a rectangle about 1 inch thick and no longer than 9 inches. With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure that the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough in a greased 9 by 5-inch loaf pan, seam-side down and pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
8. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205 degrees, 30 to 40 minutes. Remove the bread immediately from the baking pans (I let them cool on a clean towel on our butcher block); cool to room temperature.
9. Slice whatever bread isn't eaten on the first day. Transfer slices to gallon ziplock bag. Freeze until ready to eat. Take frozen slices and place on cookie sheet. Add a tablespoon of water to the pan and bake at 350 degrees for 5-10 minutes until warm and soft.