To those of you who don't check Pip Cooks too often, you probably haven't missed me. But to you loyal foodie friends who check daily, refresh your webpage, and notice that I've neglected my little corner of the internet, I apologize.
When a friend called me out on my sluggish writing habits, I realized that:
1.) More of you lovely friends read this than I gave you credit for, and
2.) I have a lot of updates that need sharing.
First up, my amazingly talented best friend recently opened her own accessories and fashion shop in Florida and I am SO excited for her! Her name is Neely Butler. She opened the boutique with her friend Tara. And therefore, Teely's was born. Why are we talking about fashion at Pip Cooks? Because it's summer and when you bring your crowd-pleasing cookies (see below) to your next barbeque, you'll need to be outfitted like the domestic goddess you are.
|One of Teely's many fun pieces!|
|Neely, in action, photographing for her site.|
I know you all have great taste. That's why you should check out the Teely's Boutique page on Facebook to see their great deals for yourself! Click here to learn more about the girls and their 'Item of the Day' which is always a steal. For real.
Okay, next up on the agenda is the Pip Cooks is going.....VEGAN! I'm sure you've noticed that many of my recipes skew towards the more healthy, socially conscious (ie: no animal products). Well, it's now official. You can still expect easy, delicious recipes here, only they won't involve any of the artery-clogging, belly-bulging ingredients that meat, milk and cheese bring to the table. I'm stepping off my soap box (for now), but if you want more information on veganism and why it's so crazy good for you, check out this documentary, Food Matters, here, for freeeee.
Lastly, the real reason you're here. Food, namely cookies. I know I just wrote about biscotti, but it's the weekend and weekends should always involve a cookie or two. These are adapted from The Kind Diet by Alicia Silverstone. They're vegan, easy to make, and there are never any leftovers, so consider doubling the recipe.
(Adapted from Oatmeal, Walnut, Plum Cookies)
I changed this recipe so that it's more of a classic Oatmeal Raisin cookie. A dash of cinnamon, some raisins, and no nuts accomplishes this nicely. The base batter is super easy to change, so add whatever dried fruit or spices you fancy.
1 cup rolled oats
3/4 cup unbleached all-purpose flour
1/3 cup maple sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
dash of nutmeg
pinch of salt
1/3 cup agave nectar
1/3 cup canola oil
1/4 cup almond milk
1 tsp. vanilla extract
1/4 cup raisins (add more or less, to your liking)
Preheat the oven to 350 degrees.
Combine the first eight ingredients in large bowl and mix well. In a separate bowl, combine the agave nectar, oil, milk and vanilla extract. Add the wet ingredients to the dry bowl and stir until evenly distributed. Fold in the raisins or whichever fruit you use.
Drop tablespoon-sized scoops of dough onto a prepared cookie sheet and bake for 8-12 minutes, until golden brown. Cool completely before serving and try to keep your hand out of the cookie jar.