Y is for Yoga Cookies

Saturday, September 28th, 2013

Y is for Yoga Cookies [Chloe's Kitchen] (0017)

Rolling the dough for these cookies, I was reminded of the scene in Firefly when, upon trying repeatedly and unsuccessfully to sneak a bite of her Ice Planet, River Tam infamously complains: “My food is problematic.”

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So named because Chloe frequently enjoys them as a post-workout snack, the Yoga Cookies from Chloe’s Kitchen are as tasty as they are a pain in the ass to make. The components can be separated into two parts: the dough proper, and all the extra add-ins (rolled oats, walnuts, chocolate chips, shredded coconut, and raisins – replaced here with dried cranberries because yum), which the dough is supposed to bind together.

Problem is, there wasn’t nearly enough dough to properly perform this most important task. Assembling all these delicious bits into cohesive cookies was difficult at best, and progressively more so the further I got into the process. The last two cookies were so unstable that I dared not try to flatten them, lest they crumble back into their individual parts. And at the end of the day, I was left with enough bits to form one more cookie, but not nearly enough dough to hold it all together.

Y is for Yoga Cookies [Chloe's Kitchen] (0001)

Instead, I sprinkled the leftovers – which resembled uncooked granola – onto a bowl of strawberries. Spoiler alert: it was ridiculously good. So much so that I’m thinking about turning this into a granola recipe!

The cookies stabilized a bit once they were cooked, but not enough that I could easily handle them without pieces of walnuts and flakes of coconut breaking free left and right. Still, they’re damn good cookies, and I think I’d like to give this recipe another go. Next time I plan on either increasing the dough by 50% or cutting down on the rolled oats by a like amount – I think that ought to do the trick.

Y is for Yoga Cookies [Chloe's Kitchen] (0020)

Since these are a yoga-themed snack, I really wanted to photograph them with my “downward dog” (really play bow) rat terrier figurine, but he was a little too big for this project. Instead I used one of my many (many many many) dachshund trinkets, who conveniently comes equipped with baskets to carry all your vegan goodies. He’s not performing any yoga pose that I know of – in fact, that arched back looks so unnatural that I suspect a real dachshund back might snap if stretched that way! – but he’ll have to do.

Y is for Yoga Cookies [Chloe's Kitchen] (0025)

Incidentally, my ratio of dachshund to rat terrier figurines is so skewed that it’s actually a little comical, considering I’ve only been owned by one dachshund in my life – compared to six rat terriers.* Rat terrier nicknacks just aren’t that common, whereas dachshunds might be the single most popular breed for collectibles. Wiener dogs are hilarious, yo! Everyone loves a sausage doggeh.

* Now that Ralphie’s gone we really look like breed snobs, but really it’s just because terriers are so common (and thus commonly abandoned) in the Midwest. You can’t throw a homemade biscuit in the pound without being trampled by a pack of ’em, I tell you what. Mags and Finnick are the only two who we adopted specifically because of their looks – and that was because of Mags’s resemblance to dear Kaylee, not her “charming” rat terrier personality per se.

Y is for Yoga Cookies [Chloe's Kitchen] (0022)

 
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Fettuccine Alfredo from Chloe’s Kitchen

Friday, January 25th, 2013

2013-01-19 - CK Fettuccine Alfredo - 0005

As soon as we whipped the sauce together in the blender, Shane and I knew it was too thin. But Shane wanted to follow the recipe to a T and, seeing as this was his operation, I let him go for it. Alas, after mixing sauce with pasta he ended up adding some flour in a futile attempt to thicken things up. It helped, I guess, but only a little: it’s mighty hard to add new ingredients to a sauce with all those noodles blocking your way. Duh, right?

So anyway, this cashew-based Fettuccine Alfredo from Chloe’s Kitchen is pretty tasty, though the sauce could use some work. Assuming that you remember to soak the cashews overnight, it’s a no-cook sauce (otherwise you can boil the cashews for ten minutes to soften them up) – but methinks a little time simmering on the stove top could do Alfredo some good! Ditto: a thickening agent.

File this one under “further experimentation required.”

“Best-Ever” Baked Macaroni and Cheese

Thursday, January 10th, 2013

2013-01-02 - CK Baked Mac & Cheese - 0001

 

Another week, another batch of mac n cheese! This version is from one of the cookbooks I received for Christmas, Chloe Coscarelli’s Chloe’s Kitchen. I really wanted it for the salt and vinegar french fries – but, seeing as I don’t currently have any malt vinegar on hand, I’ll have to settle for macaroni and cheese instead.

Compared to some of the other mac & cheese recipes I’ve tried, this one is so-so. For a baked dish, it’s not as dry as you’d expect, which is a bonus. But super-cheesy stove top mac and cheese is still the way to go, imho. I like my mac and cheese saucy, yo!

BUT. The taste is a little understated for me. Aside from the nooch and garlic powder, there aren’t many seasonings to be had. A little thyme or basil would go a long way.

Not a bad recipe, but far from the best I’ve ever had – even excepting my own super-unhealthy, over-processed version. Just off the top of my head, I prefer those in American Vegan Kitchen and Veganomicon. Mac Daddy, mmmmmmm

Erm, not to imply that I’d turn my nose up at the Best-Ever Baked Macaroni and Cheese if you offered to make it for me, nosiree.