This is the ultimate sweet and salty cookie.
After the success of my super-chocolatey Best-Ever Beet Brownies, I was super pumped to make a vegan blondie recipe using gold beets, especially since there doesn’t seem to be one online. Fortunately it didn’t take quite as many trials as the brownies to get these right! Where the earthy, deep flavor of red beets enhanced the intense chocolatiness of the brownies, the gold beets also bring a sweet, nutty flavor.
This is a dense, moist bread with such a tender crumb that it feels light. The tenderness is delivered without the usual greasiness of sweet breads — it gets its moisture from ripe bananas instead of relying on the large amounts of oil typically used. It is also perfectly sweet with a great texture on the top from coarse-grained sugar, and a hint of cinnamon and ginger.
My little sister Tiegen and I are always horrified when people overzealously lob off the tops of strawberries in order to remove the calyx – that’s “destem the green cap” (I swear it’s a real word, thank you to my sister-in-law for that). There is so much gold there, people.
I made these brownies and then cruelly refused to cut into them until a day later. When I was alone. And all the brownies belonged to me.
This is my winter version of zucchini bread: carrot bread. It’s a healthier version of a quick bread – it uses mashed carrots for moisture and only a bit of oil, and lots of grated carrots on top of that. Orange zest and fresh grated ginger brighten it up and there’s lots of my favorite (and hopefully your favorite) spices in there, too: cardamom, clove, and cinnamon. Plus coconut – a great texture for the topping. It makes it look kinda like a carrot snowball (the dessert… not a real carrot snowball).
I often eat the same breakfast every day – oatmeal. When I’m feeling crazy, I might eat steel-cut oats or muesli. I’m a wild one. But it’s good to branch out, even if it is still a grain cooked in milk with fruit stirred in – and this is special enough to serve for brunch or if you are feeling fancy. The brown rice is nutty and filling and the coconut milk makes this creamy and decadent.
My sister and her boyfriend Brad came down for the holidays with their little wiggly fluff, Resi, and things have been crazy. We went to an amazing Christmas Eve dinner at my cousin Kiera’s – all vegan! We had butternut squash soup, veggie pot pies (YUM) cranberry sauce, mashed potatoes and gravy, mushroom stuffing, and fresh sourdough. I made a Buche de Noel and Brad made my Winter Quinoa Croquettes. It was all pretty stellar. And Kiera’s little ladies were definitely ready to go to sleep – and were excited to see that the elves had swung by and left them some pajamas! It was exciting for us too :)
I always think I love frosting sugar cookies, and then I start the whole process and my perfectionism gets the better of me. This is mostly because I love to look at Sweetopia’s cookie-decorating blog – she makes flawless, gorgeous cookies – fortunately she also has some great easy designs (well, easier) and that’s where I got the idea for these loopy trees. They are so much fun to make, and the “mistakes” just make them look kookier.
I also made a bunny, cuz, ya know. Happy holidays from Chel Rabbit :)
Update: I will probably never be able to make this again… I couldn’t stop eating it. It’s spicy, gingery, with a crispy, caramel-y top: gone in 2 days. Good luck.
It’s been pretty chilly in Oakland the past few nights. It’s nice to have a reason to cuddle up under a blanket, but it’s also nice to have an excuse to get the oven going and bake something sweet – gingerbread seemed like the perfect choice. Sweetness comes second to the warmth of molasses and spices. The smell of it in your kitchen is almost worth making it on its own.
It’s quick to put together, so make it right after dinner to enjoy warm with some coconut whipped cream or a (generous) sprinkle of powdered sugar. If you want to throw this together even faster, substitute the crystallized and grated ginger for 2 teaspoons ground ginger.