I’m excited to have a little holiday giveaway for an expectant NYCer (or USAer!)!
Here’s what’s included:
This is a fabulous, useful, and unique collection for anyone about to welcome a baby to the family. To enter you must be in the continental US and leave a comment below so I can reach you to send the prize to you or your friend! You’ll be asked for your email when you comment. One winner takes all. Winner will be drawn on December 21. If winner cannot be reached within 48 hours, a new winner will be selected. Please share and good luck!
In other news, our placenta encapsulation sale is ongoing, and consider asking for or giving the gift of doula support this year.
I hope your Hannukah, Christmas, Solstice, Yule, Festivus, Kwanzaa, and any other holiday you may observe, tolerate, or reject, are joyful and peaceful. Be kind to yourself and others. Keep it simple. May 2018 bring good things… maybe some of the goodies above for a start.
I’d been meaning to make this for a while. We have a neighbor who’s been unwell and once upon a time he told me how much he loved cardamom. I love cardamom, too, so when I finally got around to making this, I made a double batch. I took the leftovers to the office, and it was a hit! So, for my colleagues and everyone else, here is the recipe. Enjoy!
Cardamom Coffee Cake
adapted from The Joy of Vegan Baking
- 1 cup nondairy milk
- 1/3 cup canola oil
- 1 tablespoon white distilled vinegar
- 1 cup unbleached all purpose flour or whole wheat pastry flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup unbleached all purpose flour or whole wheat pastry flour
- 1/4 cup brown sugar or granulated sugar
- 1 to 2 teaspoons ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts and/or hazelnuts
- 1/3 cup nondairy butter, melted or canola oil
- Preheat the oven to 350ºF. Grease a 9-inch square baking dish/cake pan.
- For cake, combine the milk, oil, and vinegar in a bowl and set aside. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cardamom, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the baking dish.
- To make the crumble, in a small bowl, combine the flour, sugar, cardamom, ginger, salt, and nuts. Add the butter or oil, and use your hands to thoroughly combine it with the dry ingredients. Spoon it on top of the batter in the cake pan, covering the entire area.
- Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Let cool slightly, serve warm or at room temperature.
- For a stronger cardamom flavor, I grind up cardamom seeds in a coffee grinder right before adding to the recipe. I was tempted to add a drop of cardamom essential oil, but wasn’t sure if it would be too much. Let me know if you try!
- The original recipe is for a cinnamon coffee cake, so just replace the cardamom with cinnamon if that’s your preference.
- The Joy of Vegan Baking was just put out in a new edition for its 10th anniversary! Everything in it is delicious.
That’s good enough for me…
I cannot make or eat cookies without this song in my brain. Thanks, Sesame Street!
The boys wanted to make holiday cookies over the winter break, but we made these instead. We’d never made peanut butter cookies before. Jonah loves them, Leo does not. Clearly, there is something wrong with him. Oh, well. I tried. At least the cookies turned out perfect. I should know, I’ve eaten most of them.
Peanut Butter Chip Cookies
Adapted from the recipe in The Joy of Vegan Baking by Colleen Patrick-Goudreau.
yield: about 3 dozen
- 1¾ cups white whole wheat flour, sifted (or all purpose flour)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons Ener-G Egg Replacer (equivalent of 1 egg)
- 2 tablespoons water
- 1¼ cups firmly packed brown sugar (I used dark)
- ¾ cup natural peanut butter (smooth or crunchy; “natural” meaning it’s only peanuts)
- ½ cup nondairy butter
- 3 tablespoons nondairy milk
- 1 tablespoon vanilla extract
- ½ cup nondairy chocolate chips (optional)
- ½ cup peanut butter chips (or chopped peanuts) (optional)
- Preheat oven to 375º F.
- Line 3 cookie sheets with parchment paper, or use nonstick, or silpats.
- In a small bowl, combine the flour, baking soda, and salt. Set aside.
- Whip the egg replacer and water together (by hand in a new bowl, or with blender or food processor) until thick and creamy.
- In a large bowl, combine the brown sugar, peanut butter, milk, and vanilla. Beat with hand mixer until well blended. Add the egg replacer mixture and beat until just blended. Add the flour mixture and blend in. Finally, mix in the chips/nuts, if using.
- Use your hands to gently roll chunks of batter into pieces about golf-ball sized and place on cookie sheet.
- Bake for 10 – 12 minutes until set and just beginning to brown. Do not overbake! Remove from oven, let cool on sheet for a few minutes before cooling further on wire rack.
- Try not to eat all at once, although who can blame you, really.
Fall is my favorite season. The turning leaves– just incredible. The cooler weather, very welcome. Tall boots. It also means another year is nearly done flying by, which I suppose shouldn’t surprise me anymore.
I’m feeling big changes in the air. Time will tell if that comes to pass or if it is just wishful thinking.
I’m looking forward to a short week— extra time with friends and family. Special foods. Not having to rush into rush hour. Getting ready to help families welcome new babies in December. We just started putting out our Hannukah and holiday tchotchkes but you can bet I’m keeping the decorative gourds out for now.
Next week, I’ll get to make a fun announcement. I’m excited for what this will mean for future clients. Good things.
Enjoy your Thanksgiving holiday! And as you review your gift list, consider gifting doula support to the expectant parents in your circle. I may be biased, but honestly there is no better gift. We’d be happy to work with you on gift certificates or a wish list.