Chocolate-Covered Katie Gingerbread Molasses Cookies

Today I am excited to begin a new series on the Kale Storm! I will be making recipes from blogs and cookbooks and posting photos and a review of them. I think this series will be really fun because most of the food I make comes either from a blog or a cookbook. Many of the reviews I post will be for recipes from the following blogs and cookbooks:

BLOGS:

Chocolate-Covered Katie, by Katie Higgins

Oh She Glows, by Angela Liddon

Minimalist Baker, by Dana I-can’t-find-her-last-name

COOKBOOKS:

The Vegan Table, by Colleen Patrick-Goudreau

The 30-Day Vegan Challenge, by Colleen Patrick-Goudreau

The Plantpower Way, by Rich Roll and Julie Piatt <—just got this one; I’m so excited!

Chocolate-Covered Katie, by Katie Higgins

The first recipe I’ll review here is the Gingerbread Molasses Cookies, from the Chocolate-Covered Katie Cookbook. Let me tell you, this recipe was really a surprise! I’ve had mixed results with CCK cookie recipes in the past; sometimes they turn out wonderfully (such as the peanut butter cookies in this post) and sometimes they turn out stubbornly crumbly or just un-cookie-like. However, these cookies are great!

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They are chewy, soft, dense in just the right way, flavorful, and not too sweet. In the recipe, you may use your choice of brown sugars, and I chose coconut sugar. This was a great idea- coconut sugar adds so much depth of flavor, making the cookies almost reminiscent of salted, spiced caramel. Coconut sugar is also much more nutritious than cane sugar, with a lower place on the glycemic index and many more important minerals.  I used coconut oil for the fat, of which there is only 2.5 tablespoons, and as always I’m glad I did. The cookies spread just the right amount, which is an impressive feat for low-fat cookies.

This recipe makes 15-18 very small cookies. It uses only 2.5 tablespoons of oil, has a gluten-free option, and is whole-grain. The cookies are soy-, nut-, stevia-, and xylitol-free. Each cookie is 50 calories. They are full of delicious warming spices and would be great for the holidays.

Here are a few photos from the process of making the cookies:

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I made my own oat flour, but you could easily use store-bought.
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This cookie dough was so yummy!
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These were the littlest cookie dough balls ever! They were like little baby cookies.
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Right out of the oven. Our kitchen smelled pretty amazing at this point.
I think that’s about it for this recipe review! If you have any questions, please let me know in the comments ❤

Homemade Pecan Butter + Funky Hummus

Nut butters – ALL nut butters – are fab. But you know what is MORE fab? Homemade nut butter! Specifically, pecan butter!

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^^ that’s the face you make when you find pecans at the farmer’s market.

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Look at that deliciousness! It’s seriously so awesome, especially with jelly… on a sandwich. Ok, that was a strange way to phrase “pecan butter and jelly sandwich”. That’s what it is. That’s what I meant. Whatevs, try it, it’s yummy.

Then, we have slightly funky hummus! I made this on a whim because I finished my roasted eggplant hummus. We had about a third of a leftover sweet pototo and some leftover tomato paste, so I just threw those in, along with some smoked paprika and my usual hummus ingredients.

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All things considered, I’d say it’s one of my better hummuses… humm-i?

No matter. I like it 🙂