Fudge Spice Cabin Cookies

I call these cabin cookies because they are rather rustic and remind me of cabins and drinking Gluwein, mulled wine,  around a  big warm fire.  If you have never tried Gluwein, you are seriously missing out.I had my first sip 7 years ago when my German mother-in-law served it to me with a plate of Lebkuchen and gingerbread. It’s a Holiday ritual around here now, and on cold nights we warm it up with some sticks of cinnamon and enjoy it with cookies.

This year, I made some delicious cookies to eat for the Holidays, but spruced them up to include more wholesome ingredients.

Buckwheat flour , which I do use often ,  is the ugly duckling of the flour family, yet it is one of the nuttiest and heathiest whole grains. Let me reveal a  secret: it actually has a hint of spice to it. When you try it, you will say to yourself ” Whatever is that hint of spice?”. It tastes Christmas-y.

Buckwheat is not a grain or type of wheat, but is actually classified as fruit. Confused yet?It  contains all eight essential amino acids, so it’s nearly a complete protein. Buckwheat is also high in fiber , B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates.

Because I was feeling particularly daring and  ill after having too much dairy and wine over the weekend, I used buckwheat, as well as some other healthier ingredients for these cookies: dark chocolate, walnuts and coconut oil. This ganache  is the kind of  thing a girl could pull out of the fridge and eat by the spoonful if she was having a particularly bad day..

not that I ever do that...

I urge you to try these, and you will see what I mean about the Holiday-feel of these cookies.

Oh, did I mention they are vegan? That was purely by accident, but a happy accident nonetheless.

Here are some more ideas for you to incorporate buckwheat flour  into your diet:

pizza dough

quick breads

pancakes

waffles

protein bars

crepes

nutty cookies

You can find buckwheat  at your local health food store.

 

Happy Holidays,

Lydia

Fudge Spice Cabin Cookies

Serves 12
Prep time 1 hour
Cook time 15 hours
Total time 16 hours
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
Misc Freezable, Pre-preparable
Occasion Christmas
A rustic and wholesome vegan fudge cookie with the essence of the Holidays in every bite.

Ingredients

  • 1 cup Buckwheat Flour
  • 3/4 cups walnut meal (walnuts ground up in food processor)
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 2 heaped teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons almond milk or soymilk
  • 1/3 cup virgin coconut oil (melted)

Filling

  • 3/4 cups dark choc chips(vegan if preferred)
  • 2 tablespoons almond or coconut milk
  • 1/4 cup virgin coconut oil
  • pinch of salt

Note

Freeze these individually for a snack that can be eaten right out of the freezer.

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Combine all wet cookie ingredients in to a mixing bowl. Fold in the dry ingredients.
Step 3
Once all ingredients are combined by stirring, chill the dough 20 minutes in the fridge. Once you remove your dough that has been chilled, it should be firm enough to roll out.
Step 4
Roll out the dough, and cut into small 2 inch circles with a cookie cutter OR just hand drop into teaspoon -sized balls. The roll-out method produces prettier cookies, but the ball drop method is faster and easier, which is what I did.
Step 5
If you used the ball method, flatten the cookies a bit, and bake them on a parchment-paper lined cookie sheet for about 15 minutes.
Filling
Step 6
Combine filling ingredients in a double boiler, so the chocolate doesn't scorch, and stir over heat until all ingredients are combined and chocolate has melted.
Step 7
Chill the chocolate mixture 20 minutes, until it has the consistency of peanut butter and is thick enough to spread.
Step 8
Slather fudge filling on a cookie and top with another cookie.

 

Change

I like marching onward in life , and embracing change as it comes…..but please please don’t ask me to change my daily routine. Go DANCING on a Thursday night until 2 in the morning when I have to get up at 5 a.m.? Yeah right. Spontaneously put aside my scheduled blogging time or  workout time? fuggetaboutit.

I need to work on that. I don’t enjoy that last minute change. Old lady over here.

But bringing home more chickens?

I like that change.

I picked up five fluffy little chicks and brought them to their new heated home in our shed.The Orpington, which I immediately dubbed “Orpie”, is a buff color, and she is showing her behind in the photo above because she is camera shy. If you are curious about this breed, you can read more here. The other four speckled chicks are Barred Rocks, and you can read more about the breed here.  I can already see these breeds are much more calm than our Ameraucaunas, and I have heard wonderful things about both breeds as family pets in terms of their friendliness and egg-laying reliability.

Another HUGE change for us is coming in December (fingers -crossed). We are closing on a new home  and  if all works out, will be moving 2 turtles, 5 fish, 2 dogs, 1 kitten, 5 chickens ,5 chickies, and 1 man to a bigger and better yard! I cannot wait! I have been stuffing myself with too much food in anticipation.

Besides dreaming about the new house and not running much, I made this pumpkin butter and cannot help slathering it on everything.

This is the perfect gift to bring your new neighbors with a hunk of hearty bakery bread, or you can keep it all to yourself and spoon into your oatmeal, onto a sliced banana, bread, and even use it in a dessert.

Expect many delicious Holiday recipes on this  blog in the coming months,but  made-over to include nutritious ingredients and less sugar!

To Your Health

Lydia

 

 

 

 

 

 

 

 

Sinless Pumpkin Pie Milkshake

I become a crazed pumpkin-eating person in the Fall. As soon as we have our first cool morning in the south (less than 80 degrees) I am pulling out my cans of pumpkin stashed away from the prior  year in the case of  a worldwide pumpkin shortage, which would be devastating obviously. In less than 2 weeks, I have tried 5 different pumpkin recipes.

First there were the homemade pumpkin cinnamon rolls I so carefully toiled to make for the hubby’s birthday, which were delicious, but just about knocked me over with the sugar content.

Then because  I ” had to make something for all the work people ” , pumpkin toffee cookies with caramel drizzle . The caramel was a disaster, so I left it off, and it was still delicious.

Then there was pumpkin oatmeal on a cool Fall morning, topped with delicious walnuts, cinnamon, nutmeg and a drizzle of maple syrup.

Then pumpkin hummus, which I definitely recommend you make if you are tired of plain ‘ole hummus. I will share the recipe soon.

 

And then, there were these beauties.Pumpkin Spiced Milkshakes with Vegan Whipped Cream

 

 

 

What makes this milkshake completely different from other milkshakes is what you put on top, which is an utterly delicious non-dairy whipped cream, which is actually good for you.I don’t lie.

It looks just like regular whipped cream :super rich, same amount of calories, but uses a much healthier alternative,  coconut milk.

I am not going to preach to you too much about the benefits of coconut fat to your health, but let’s just say it is a superfood. The high fat, though scary to some, has been shown to reverse memory loss in Alzheimer’s patients, and the oil is said to have wonderful health properties. You can read more here if you are not convinced. I have been trying to use more coconut oil and coconut milk and less dairy overall because, well, it seems I am becoming intolerant to dairy. In the past few months I have discovered my sinuses become terrible the day after I eat cheese, ice cream , whey protein or lots of milk and my skin becomes covered in a thick layer of oil on my face.This makes me so very sad, but also has forced me to explore healthier and different options. Being the stubborn human that I am,  I still made this milkshake with regular ole ice cream because I have been trying to deny I am lactose intolerant, but wanted to explore a non-dairy topping alternative. Baby steps. Next time, maybe I will make the whole thing non-dairy!

This milkshake beats those calorie-laden, nutritionally- starved ones at  fast food joints in both taste, healthiness, and time. It takes a total of about 1 minute to make. Take that McDonald’s McFlurries.

By the time you drive and back  there you can have a pumpkin milkshake in your belly.

 

Pumpkin Milkshakes for two

2.5 cups of Light Vanilla Ice Cream or non-dairy vanilla ice cream

1/4 to 1/2 Cup of Skim milk or Soymilk or Almond Milk

1/2 t cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 can full-fat coconut milk

1 Tablespoon Maple Syrup

 

Place your can of coconut milk in the refrigerator overnight.

The next day, 10 minutes before making milkshakes, place a deep, medium-sized metal bowl in your freezer.

Pull out your can coconut milk, flip it over, and open it from the bottom.

Pour off the liquid and either trash the liquid or save it for yummy  oatmeal later. All you need is that thick, fatty stuff!

Scoop the thick stuff into your chilled metal bowl and quickly whip it until the cream forms peaks, drizzling in a tiny bit of maple syrup if you want to sweeten it slightly (optional)!

In a blender, combine all the ingredients except the coconut milk whipped cream and blend until well-combined.

Pour into a glass, and top with your coconut cream and sprinkle of cinnamon. Enjoy!