Tuile We Meet Again… Vegan Tuile Cookies! Tuiles Végétaliennes! It’s the Daring Bakers January Challenge

blue_db

What a fun and easy challenge! I loved it! The Daring Bakers were baking Tuile (pronounced tweel) this month and it was pure joy!

I’d bookmarked Vegan Yum Yum‘s recipe for Tuile Cookies back in April, but never got around to making them. What a sillyfish I was! These cookies came out perfectly : light, crisp with a hint of chew…I served these with a luscious maple-lemon custard (and of course with sprinkles, because that’s Guppy’s signature touch) and they were just heavenly. Vegan Yum Yum’s recipe is a slam-dunk, her directions clear and her style impeccable, so really I cannot take much credit for this culinary success – it’s thanks to Vegan Yum Yum!

Here’s what I did (per VYY’s instructions ) :

trace

I traced three circles in some cardboard. She’d suggested not baking more than three at a time because they cool quickly and shaping would be tricky. I followed her advice and had no problems.

tuile-mould

Using my lil’ knife and self-healing mat I cut out the circles.

dough

I put a few dollops of dough in each circle, then using a butter knife I leveled things out.

first-shaping

For a more traditional shape, I used my rolling pin. But the their traditional shape doesn’t lend itself well to filling, so I decided to use espresso cups.

cooling

Right out of the oven I would slide them onto the outside of the cup, then one by one I would pinch them into a taco shape and slide them into the cup. They retained their shape as they cooled.

taco

Here’s a cooled tuile just waiting for some maple-lemon custard…

filledtaco

Notice how the custard opened the taco just a smidge? The key is not to fill them before you’ll be eating them as the filling can lead to soggy tuiles…

stuffedtuiles

Notice how the ones on the left are all perdy and the one on the right is creeping open…it was filled about a half hour before the picture was taken. So, be sure and wait until just before serving to fill your tuiles!

This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Thank you both for a great challenge!

Be sure and visit the Daring Baker’s Blogroll to see all the tuile-y goodness!

Decisions, Decisions…

It would seem we are inundated with a host of decisions from dawn to dusk. While I embrace free will (or the illusion of it? hummm…), there are moments when it’s just not possible, nor desirable, really, to have to chose between the lady or the tiger.

If you know what I mean.

Our conundrum? Cookies or brownies.

I know. Earth-shattering stuff.

Luckily, I have a friend. Her name is Celine. She’s working on a cookbook.

brownie-bites-cookies

Thanks to Celine, we were liberated from the bondage inseparable from freedom.

The only real decision to be made, was how many to eat.

Monsieur Fish helped make this decision for me by eating nearly all of them.

Problem solved.

Stay tuned for some breakfast love tomorrow…

I’ll test your cookies, baby.

The alternate title for this post was “You say pain killers, I say cookies.”

I couldn’t decide.

Probably because of the pain killers. Ha!

I may be down, but I’m not out of the kitchen, and I have been bakin’ up a little love courtesy of two of the sassiest, snappiest and most seductive ladies of the net…Celine and Joni.

Running the Paris Marathon might not happen (just yet), but I am embarking on a marathon of recipe testing for their upcoming collaborative cookbook project. Uh huh. You may now officially begin drooling my friends.

chewy-ginger-cookies

Chewy Ginger Cookies

Guppy & I had a little collaborative effort of our own in the kitchen – this of course would explain the purple sprinkles. These have become my new favourite ginger cookie ever! I wuv these cookies, and so did Guppy. We ate them all (there weren’t too many, honest!). Don’t tell Monsieur F we made them, K? He’ll never know…

But don’t you go feeling all sorry for M. Fish on me, because he got to go crazy with these :

sodarollsToasted Pine Nut & Chive Soda Rolls

There is a magical recipe for soda rolls that is going to make you think that Celine invented the wheel or something. Which she did. Didn’t she? This recipe is as flexible as a poll dancer kids – I opted for the toasted pine nuts & chives because I thought they would go nicely with the “lets put all the left-over veg and pasta in a big pot with some veg stock and call it soup” I was making. And they did. In fact, they were so classy and sophisticated (yet refreshingly down to earth, like me! Ha!) no one really paid much mind to the tasty yet strange looking soup in their bowls. Right on.

More test recipes to come my hungry friends.

It’s not Monday yet, is it? At least we’ve got cookies!

Today marks the end of our first holiday of the school year, and that means back to work for Guppy and I (well, until tomorrow, which is another holiday – woo hoo!). We decided to get the most of our last holiday weekend :

rain-puddles1

…walking in the “rain puddles” as Guppy calls them. So much more poetic than “mud puddles” if you ask me.

raking“Swishing” the leaves (I asked her what she was doing, and she told me plainly, “swishing the leaves!”). We’re between the rows of trees on the left of my header photo, FYI. It’s called le parc du château, because it’s part of the castle domain here in Fontainebleau.

drumsolo

What walk in the park would be complete without the spontaneous drum solos!

After our lovely promenade, kicking up leaves with our feet – I *love* that sound! – we headed back home for a delicious snack of tea, hot chocolate and cookies!

pb-cookie

and not just any cookies, these are the “Classic Peanutbutter Cookies” from Ricki’s much-awaited cookbook Sweet Freedom due out in early 2009. It’s not difficult to win over a family of self-described cookie monsters, I admit it, but holy yum! It will never cease to amaze me how something so easy can be so good! And the sprinkles? Ask the Guppy, who was in charge of criss-crossing & decorating. She helps remind me to pay attention to the details of happiness. Cookies = good. Sprinkles on cookies = fantastic! I have to remember to think like a 3-year-old. I think that the majority of the time, it’s the right way to go. Knowing there are cookies waiting for your afternoon snack makes the day so much more exciting, don’t you think?

bibsinprogress2

I finished up the embroidery for my new niece’s bibs this weekend, too. Hopefully I’ll get them assembled today or tomorrow. They are just begging to be drooled upon!

Vegan MoFo Day 28 – The Joy of Vegan Baking

I would like to talk to you today my friends about one of my favourite vegan cookbooks. The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau. This was one of those books that I’d been eyeing when I’d peruse the cookbooks on various websites, but as is often the case, the international shipping would have been as expensive as the book itself! I managed to pick it up during my summer vacation to the US and I couldn’t be a more satisfied customer.

Jam-Filled Oat Bran Muffins

This is the most comprehensive “baking” book I’ve ever owned. It reminds me so much of the copy of the Better Home and Gardens baking book stationed next to the sugar canister and the oven during my childhood. Weighing somewhere around 15lbs, this huge tomb was my mother’s go to cookbook when she had a question or wanted to try to incorporate something new in her baking – that is how I would describe Joy of Baking. There is such an amazing collection of recipes here : your basic cookies, cakes, bars, cobblers and crisps, but it goes above and beyond with recipes like “Butterscotch Pudding” (and chocolate, and baked pumpkin), “Rugelach”, “Caramel Popcorn”, a huge choice of pie crusts (including raw!), sorbets, smoothies, Naan, pies, cheese cakes, cupcakes, frostings, sauces, waffels, biscuits, pancakes…the list is seemingly sans fin. Oh, and it is visually beautiful as well : loaded with glossy pages and lovely photographs.

Filled with homemade apricot jam…

Patrick-Goudreau’s introduction is engaging and informative, both for the veteran vegan and the vegan-curious, she’s included a fantastic section entitled : “The How-to’s and What-nots of Vegan Baking” with invaluable suggestions for subbing and switching up more traditional (and more cruel) ingredients. There is also a comprehensive appendix section with information on yields and equivalents, pan substitutes, a glossary, celebrational and seasonal suggestions… whew!

Cookie Model “Guppy” with Sugar Cookies, ready for the oven…

I have made so many things from this book, it’s crazy! Some of our favourites are the “Sugar Cookie” and “Royal Icing” recipes, the “Pastry Cream” (custard) and “Vanilla Cupcakes” (which makes a perfect white cake) are also amongst our favourites.

“Look What I Made!”

Guppy was snubbing my orange pumpkins for pink & blue sprinkles…

There are so many recipes in this book that it will take me a lifetime to go through them all, and that’s what I love about it! These recipes will accompany my family for years to come!

I’d also like to say that it is through her cookbook that I have come to appreciate Ms. Patrick-Goudreau and her advocacy efforts. I’ve become a regular listener to her podcasts at Vegetarian Food For Thought, and am thrilled to have such an articulate and cultivated person fighting for the animals. Her podcasts are always thoughtful and thought-provoking, and I especially love that she highlights short fiction which has a lien or link to animals and animal rights. You can learn more about her by visiting Compassionate Cooks.

Banana Chocolate Chip Muffins

Vegan MoFo Day 24 – More Delicious Vegan Cookies & An Award!

EDITED TO ADD:

Please don’t worry if you don’t see your blog on the links list. As you can see I’m changing things up a little and I’m re-organizing the links. I still love you all – just give me a day to get you’re names back up! :)

I’m feeling rather thankful for happening upon a little blog called Diet, Dessert & Dogs back in February of this year. I have since read many an eloquent and entertaining post, tried a veritable plethora of delicious recipes, and am now being spoiled as a tester for Ricki’s vegan dessert book Sweet Freedom, due out in early 2009 (hey, my birthday is in January, did she plan that on purpose?!?). Ricki’s blog has become one of my favourites for her wit and prose, and I am grateful to count her amongst one of my friends in the true sense. Through comments and emails I’ve gotten to know this rockin’ woman from the great, white north that I would never have meet had it not been for this beautiful vegan blogosphere I hold so dear in my heart…and, er, stomach…wooot!

These are the “Easiest Almond Cookies” from Sweet Freedom. A self-proclaimed cookie-snob, I can tell you that these babies are a cookie-lover’s dream : a light crunch on the outside, paired with a soft and chewy centre. Oh, and they are, get this, Gluten Free! They are a snap to make, a trait terribly important in cookie land, because since they’re quick and easy, you’ll find yourself making them often! So many of the Fish Family’s new favorite recipes are from Sweet Freedom…you’re gonna love this book!

And in other news…look what I received :

I am sincerely touched by this thoughtful gesture! Thank you dear Cheryl of the wonderful Gluten Free Goodness blog. I began following Cheryl’s blog after “meeting” her through the Daring Bakers. Her GF & whole foods approach to eating is refreshing in the oft buttercream and sugar-laden food blogging world (don’t get me wrong, I like the sweets, but it’s all about balance people!). I especially like her “Menu Plan Monday” feature which has helped inspire me to plan my meals further into the future than tonight and tomorrow, and to see the bigger picture nutritionally over the coarse of a week. If you’re not familiar with Cheryl’s blog, you really should check it out! Merci Cheryl!

Vegan MoFo Day 21 – Scary Skeleton Cookies!

I was counting up my MoFo posts and realized that I was only 4 posts away from Vegan MoFo Glory! Wooooot! So I decided to give myself a little break from the posting and to have a little Halloween fun with the Guppy… Please don’t get me wrong, I’m not saying I can run with the likes of the Queen of Halloween, River, and her amazing, spooky treats, and I think that Diann’s Spider Web Soup is the most boooodiful I’ve ever seen, but hey, I wanted to get in on the Halloween baking fun :

Don’t you love these Skeleton People?  I would have made Vegan Gingerbread People, but since neither Guppy nor M. Fish are fans, I decided to throw caution to the wind and try something new. I took my favorite recipe for Sugar Cookies from The Joy of Vegan Baking (which I really need to blog on some day), doubled it, then added 3/4 cup of Dutch-Processed Cocoa. Yummy! These babies tasted just a little bit like the Oreos of my youth. A piping bag and some royal icing and I was all about the scary goodness!

 

I’m bringing these cookies (the ones that I managed to hide before we all started devouring them) to the little Halloween party I’m having with my (little) students tomorrow – I know, it’s not Halloween yet (thought it looks like it here in our apartment. You can’t have too many decorations, can you?) but it’s already vacation time here in France, and the kids won’t have class during the week of Halloween, so we’re gonna get our party on a wee bit early. Boo!

On a personal note, yesterday was my last day at the other evil job I hated and quit! WOOOT!

 

Vegan MoFo Day 3 – We Have Our Winners! We Have Cookies!

VeganMoFo is rocking the blogosphere, people! I can see it’s going to be hard to keep up with all this MoFo love… but hey, that’s a good thing, right? We need to take over the Web with our Vegan Loving Kindness the way that an Evil Imperialst Empire would take over and occupy another country…but, you know, we come bearing cupcakes, cookies and seitan, not bombs, guns and god.

So first, the cookies :

I’m thrilled to be a test baker for the ever-classy Ricki of Diet, Dessert and Dogs, who is publishing a delicious cook book Sweet Freedom. These cookies were amazing! They smelled so good I hardly was able to get a picture of them! Why? Remember me mentioning my in-laws being chez nous for a visit last week? After I took these beauties out of the oven, my adorable brother-in-law was standing on one side of the table with the serving platter, and M. Fish on the other side, and they were both snatching cookies to bring out to the living room to serve – making a photo-op nearly impossible!

The CMCC Cookies were deep, decadent, rich, and GONE after our goûter – I’d hoped to freeze some for later, but there was nothing left but some lonely little crumbs. My brother & sister-in-law are generally not big on sweets, but they asked me to make another batch before they left! I of course obliged (twist my arm). They also loved the lasagne I made from VCON. Let’s not forget, these people gave me carte blanche in their kitchen when we stayed with them near Toulouse last Spring – they weren’t really sure how to cook for a vegan, so they let me run the cuisine. They are très cool.

And now, for the winners of the cute felty-love pouches…

I wrote down everyone’s first name and put them in a hat – M. Fish pulled out the following 3 lucky winners (I know I initially said only 2, but I’m such a softie) :

Liz aka Veggie Girl and Mihl from Seitan Is My Motor and the aforementioned Ricki! (The fact that he loved your cookies had no sway. He didn’t know your name or anything like that!). I’m so excited for you! I wish I had more time (and more of a fabric stash) to make more gifts for everyone. I’m so glad M. Fish accepted to help me, because I’m so lame when it comes to choosing “winners” (and grading, too…). I’ll be doing another gift-away before the holidays because it just makes me feel all warm & fuzzy inside – and because I wuv you all so much!

So ladies email me your addresses post haste…well, you can take your time. I’m in bed, slammed with another evil sinus infection, so, I won’t be getting these off to you for a few days… and if you have any suggestions for dealing with the sinus infections, please please share! I don’t eat dairy for pete’s sake, this shouldn’t be happening! I never, ever had sinus infections, then last fall I had about three or four (or just the same one) from September till late December. Any help/suggestions would be appreciated!

I love my job! End of the year goodies & parties! J’adore mon boulot! Petites fêtes avant les vacances avec gourmandises!

NB: Just a quick yet sincere thanks to everyone who left me such kind comments on this post! You all really made my day! I’m not ready for Etsy yet (it hadn’t even occurred to me) but now you’ve got me thinking!

It’s that time of year : Summer Vacation! Before putting away our textbooks and red pens and breaking out the SPF 200 and beach towels, we need to have a little fun, and with the Shellyfish that means some tasty vegan fun! I’ll warn you now, I could have sub-titled this entry : The Isa Chandra Moskowitz and Terry Hope Romero French Ad Campaign… with a little plug for ma chérie, the polyglot and chef extrordinaire, Céline.

One of my jobs is teaching Adult English Conversation Classes. I absolutely love my job & my students this year who were all fabulous, intelligent, witty and groovy women with lots of different experiences and talents to share. I also love parties. Cool chicks + party = :)

Un de mes boulots est d’animer des cours de conversation anglaise. J’adore mon travail et surtout mes élèves qui cette année étaient des femmes géniales, intelligentes, avec beaucoup d’esprit et de classe qui avaient toutes des expériences et des talents variés à partager. Des filles très cool + une fête = :)

Ce n’est pas une fête sans champagne!

Des jeunes filles en fleur!

I made these Chocolate & Raspberry cookies from Veganomicon, though I used some of my homemade strawberry jam instead. These are some of our favourite cookies, though I make these much bigger than called for (I’m such a rebel) and cut down on the cooking time a little so I end up with a very chewy, almost gâteau fondant centre, and a lightly crisp outside. Divine!

After raving about the glory of the Snickerdoodle (because it is virtually unknown here en france), I was obliged to also bring some of Céline’s Veg-Times Redoux Snickerdoodles. I actually had to make three batches because Mr. Fish kept sneaking them and I didn’t have enough to bring with me (I of course didn’t sneak any, ahem.)! If you haven’t made these yet, don’t. I mean it. Once you make them, you’ll fall in love with them and will be making them all the time. You won’t be able to stop yourself! These are seriously our most favouritest cookie of all time ever in the entire galaxy!

And because peanut butter anything is considered inherently North American, I always try to reinforce those stereotypes with some “Big Gigantoid Peanut butter Cookies” from Vegan With A Vengeance (yes these are the same cookies as here – I made a ton!). These are usually the cookies I make for folks here in France who declare “eeww, I don’t like peanut butter!”. I sneak these babies in and they usually really like them and then we have a little laugh about clichés, stereotypes, the North American’s and their peanut butter, the French and their Nutella…it’s all good!

before

after

While there are many culinary differences between France and North America (I need to do a post on that sometime), one fundamental difference is SUGAR (and snacking, and junk food, and ice cream consumption… I really need to do a post on this!). When I started getting my baking groove on about a year or so ago, I’d make my vegan buttercream and be all thrilled about it, but Mr. Fish who is most definitely a gourmand (that’s a polite French way of saying that he is incapable of controlling himself when faced with all that is delicious) can’t take it. Same for fudge! This is also one of the main reasons that as a country the French are collectively much thinner and remain in far better health until a far more advanced age, despite the heavy consumption of fats (also the snacking…). Anyway, all that to say I wanted to make a fun cupcake sans frosting and not too too sweet, so I made the Agave cupcakes from VCTOTW. This was the first time I made them and they were great! Very moist and a little heavier than the traditional cupcake, though this also could have been due to the fact that after baking up a storm for the Open House I was out of cupcake liners!

I had more cute pics of my lovely students, but as I mentioned, I had an evil happening with the technology and lost a host of pictures… hélas.

La fête des ateliers à FLC : Fontainebleau Loisirs et Culture! (En exclu- recettes en français!) Open house at the FLC & The Shellyfish’s Cooking Demo! (Sans Photos)

NB: Suite à un accident technique où j’ai perdu toute mes photos (sauf une) des gourmandises de cette journée, je voulais renoncer et ne pas écrire le suivant. Mais, me voila, j’ai un peu (beaucoup) de retard…faisons semblant qu’on est toujours au mois de juin? :) Due to a technical error where I lost all the pictures of the goodies from this event (save one), I wanted to skip this entry, but here I am anyway. This post is a little (very) late…let’s just pretend it’s still June, ok?

Le samedi 14 juin c’était la fête à FLC : Fontainebleau Loisirs & Culture, puisque nous avons littéralement ouvert les portes au grand public ! En règle générale je me trouve dans ma salle de classe avec mes élèves au premier étage (avec la porte fermée pour ne pas gêner les autres- on s’amuse bien en cours et ça s’entend !). En tant qu’animatrice des cours d’anglais*, j’essaie de préparer des cours aussi ludiques et intéressants que possible, avec des supports aussi variés que possible : peut-être un article sur la politique aux Etats-Unis, une nouvelle parlant des difficultés de la vie du couple (et même une chanson qui propose une autre solution assez extrême !), un texte bien utile qui nous explique comment prendre soin de ceux qu’on aime, ou bien l’analyse des films qui mettent en valeur des “personnes” et des “personnages” clefs de la culture anglophone.

Saturday June 14th things were rather festive at FLC, or Fontainebleau Loisirs & Culture, because it was our end of the year open house! Generally I’m up in my classroom with my students on the second floor (with of course the door closed as to not disrupt the other classes- we tend to have fun and laughter carries!). As the English language teacher*, I try to make my classes both interesting and fun, using as many different mediums and subjects as I can, incorporating varying facets of language and Anglophone culture : maybe an article about politics in the United States, or perhaps a short story about the “difficulties” of married life (and even a song with a rather unique solution to said difficulties!), a handy little text which explains how to “take care” of those we love, as well as watching and discussing films which highlight key people and characters of Anglophone culture.

FLC propose des tas de cours & ateliers : langue étrangère, art plastique, musique, cuisine – et encore! – et J’étais ravie lorsqu’on m’a proposé d’animer un atelier cuisine “sucré” spéciale ayant pour thème la « Cuisine nord américaine » lors de notre fête des ateliers ! Et je n’ai pas hésité une seconde lorsqu’il fallut choisir les recettes : des cupcakes au chocolat de Vegan Cupcakes Take Over The World et des cookies aux flocons d’avoine et à la purée de cacahouète de Vegan With A Vengeance .

FLC offers a so many different classes & workshops : foreign langues, art, music, cooking – and more! – and I was thrilled when asked to lead a special “sweets” cooking workshop featuring “North American Cuisine” during our Open House! And I knew exactly what I wanted to make : the “Basic Chocolate Cupcakes” from Vegan Cupcakes Take Over The World and the “Gigantoid Peanutbutter Cookies” from Vegan With A Vengeance.

Tout d’abord il fallait traduire les recettes et aussi faire les conversions entre le système Impériale et le système métrique (tellement plus facile !). J’ai donc préparé des cookies et des cupcakes à proposer aux visiteurs lors de la partie « portes ouvertes cours d’anglais » avant notre atelier cuisine, en faisant les conversions à chaque étape.

First I had to translate and convert the recipes from the Imperial system over to metric (which is so much easier, seriously people, it’s crazy!). I opted to make some test batches (translating and converting as I went using my kitchen scale) to serve to the passers by during the first part of the Open House where I greeted visitors in my classroom.

Je regrette sincèrement, mais je n’ai pas de photo de notre séance « cuisine et langue » (puisqu’on l’a fait en « franglais » !), j’étais tellement prise par ce que je faisais ! Je me suis beaucoup amusée, et les participants aussi (je pense), et nous nous sommes bien régalés aussi bien sûr ! Et le meilleur était de montrer à tout le monde combien les pâtisseries « sans cruauté » sont bonnes et faciles à préparer ! Beaucoup de monde passa, intrigués par les arômes venant de la cuisine, et il y avait plus d’une personne dubitative lorsque quelqu’un chuchotait « C’est végétalien ! Il n’y a pas d’œufs ! Tu te rends compte ! », mais je peux vous assurer qu’il ne restait plus rien à la fin de la séance, ils ont tout mangé ! Je n’avais pas pour mission explicite de faire de la propagande végétalienne, mais, si j’ai pu montrer aux non-croyants que c’est plus que possible de bien manger sans faire de mal aux animaux (et moins de mal à soi), tant mieux !

I’m so sorry that I don’t have any picutres of our “language and cuisine” session (because we did it in “fringlish” sharing random English vocabulary for baking & the kitchen- fun!) but I was so into what I was doing, it didn’t even occur to me to ask someone to be my photographer! I had so much fun, as did the participants (I hope!), and we also loved devouring sampling the goodies! But for me, the most rewarding part was showing everyone that “cruelty free” baked goodies were so yummy and so easy to prepare! There were many folks who just passed through the kitchen, curious as to the enticing aromas coming from the oven, and there was more than one eyebrow raised and doubtful look when someone whispered “It’s vegan! There are no eggs! Can you believe it?”, but there was nothing left at the end! They ate everything! I didn’t have a hidden agenda of Vegangelical propagandising, but if I was able to show a few non-believers that it’s more than possible to eat well without harming animals (and harming yourself a little less), well rock on!

Et voici les recettes, avec la permission de Ms. Isa et de Ms. Terry, les supers nanas de la cuisine végétalienne ! If you’re looking for the original versions of these recipes you can try here for the cupcakes, but I’m not sure the cookies have leaked to the blogosphere…though I’m sure they’re out there.

Cup Cakes au Chocolat

Ingrédients :

20cl lait de soja
5ml vinaigre de cidre
200g sucre en poudre
7cl huile végétale
10ml essence de vanille
180g farine
65g cacao en poudre
3.5ml (3/4 teaspoon) de bicarbonate de soude
2.5ml (1/2 teaspoon) de poudre levante
pincée de sel

1. Mettre le soja et le vinaigre dans un grand bol et mettre de côté.
2. Préchauffer le four à 175°. Mettre les feuilles de papier dans le moule.
3. Ajouter le sucre, l’huile, et la vanille au soja et mélanger à l’aide du mixer jusqu’à ce que ça mousse.
4. Passer au tamis (ou juste fouetter avec une fourchette) la farine, le cacao en poudre, la poudre levante et le sel dans un autre bol.
5. Ajouter en deux fois le mélange de farine aux ingrédients liquides tout en mixant, jusqu’à obtenir une pâte lisse & homogène.
6. Repartir la pâte dans les moules (les remplir au 3/4) et enfourner pour 10-15 minutes.

Peanut Butter-Oatmeal Cookies

Ingrédients :
225g farine
175g flocons d’avoine
10ml (2 teaspoons) poudre levante
pincée de sel
175ml huile végétale
175g beurre de cacahouètes
225g sucre roux
200g sucre en poudre
125ml lait de soja
10ml (2 teaspoons) essence de vanille

1. Préchauffer le four à 180°. Sortir 2 plaques de cuisson.

2. Mélanger la farine, les flocons d’avoine, la poudre levante et le sel dans un grand bol. Dans un autre bol, mixer l’huile, le beurre, les sucres, le lait et la vanille.
3. Ajouter le mélange de farine aux ingrédients liquides et mixer. La pâte sera très humide et collante, c’est normal ! Répartir des cuillerées de pâte (aprox. La taille d’un œuf) sur la plaque de cuisson (aprox. Une douzaine). Enfourner pour 10-12 minutes, puis laisser refroidir quelques minutes, puis les déposer sur une grille.

* A partir de la rentrée il y aura des cours pour enfants le mercredi matin! Vous pouvez m’écrire pour plus d’info!