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by Sarah Steimer

I've been eyeballing this recipe from The New York Times for quite a while. Chocolate chip might be my favorite cookie, and this recipe looked so perfected with its long rest time and fancy flours. The verdict: It ruled and I could have eaten a million. And an extra tip: If you don't eat these all pretty immediately, store them in a sealed container with a piece of bread, it helps the cookies stay moist.

I’ve been eyeballing this recipe from The New York Times for quite a while. Chocolate chip might be my favorite cookie, and this recipe looked so perfected with its long rest time and fancy flours. The verdict: It ruled. And an extra tip: If you don’t eat these all pretty immediately, store them in a sealed container with a piece of bread, it helps keep the cookies from going hard and stale.

(more…)

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by Sarah Steimer

I expected these to taste a bit more Christmas-y, but they just seemed well-spiced to me instead. Which is fine, I'm not exactly thinking about Christmas right now.

  • 1 cup whole wheat pastry flour (I used regular wheat flour, but pastry flour would likely make the pancakes a little lighter and crispier)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 tablespoon molasses
  • 1 egg

    Apple topping is clearly optional - I just like the ginger-apple flavor profile.

  • 1 tablespoon vegetable oil or melted butter
  • 3/4 cup to 1 cup milk
Combine all dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stirring just until combined.
Heat a skillet over medium heat. When skillet is hot, add a tablespoon or so of oil. Make your pancakes just like you would any other time (I think we’ve explained this well enough in our other Lookin’ Hot posts). I would suggest making smaller pancakes with this batter, as larger ones puff up quite a bit and stand the chance of just being mushy. Shoot for teacup-sized pancakes.
Makes about eight-10 (small-ish) pancakes.
Recipe adapted from: Naturally Ella
In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Sarah Steimer

It's amazing how throwing oats on the top of a muffin makes it almost coffee shop-esque. We've learned your tricks, all right.

I am constantly on the lookout for good, healthy breakfast options. I start work very early in the morning and eat breakfast at my desk. This literally may be just what I was looking for. Too bad Bill enjoyed them a lot, too.

ALSO – do not be afraid of this recipe because it doesn’t use “all-purpose flour.” I went to Whole Foods and got just the amount of these flours I needed – for cheap because they offer them in bulk. Find a store that offers bulk products, or look up substitutions!

  • 2 cups shredded zucchini – green or yellow
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used half spelt and half whole wheat pastry flour, as per the original recipe)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp salt
  • 1/3 cup flax seeds (optional)
  • oatmeal and slivered almonds for the top (optional)

Place shredded squash in a colander to drain while you prep the other ingredients. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. Fold in flax seed.

Fill sprayed/greased muffin tins 2/3 full with batter. Top with the almonds, oatmeal and additional flax, if you so please. Bake at 350 degrees for 18 to 24 minutes, or until knife inserted in center comes out clean.

Makes 18-20 muffins.

Recipe adapted from: The Urban Vegan

Photo: Sarah Steimer

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