Oatmeal Raisin Cookie Dough Bars (no bake)

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Raw and no-bake desserts can be totally hit or miss. Some are absolutely incredible and some taste like cardboard or flavorless mush. These Oatmeal Raisin Cookie Dough Bars are seriously good. They taste just like oatmeal raisin cookie dough. I’m serious. No, really. They’re delicious. SERIOUSLY. And they are pretty healthy as well. Plus, they’re easy as pie to make! One food processor, one pan and voilà – you’ve made the equivalent of oatmeal raisin cookie dough. Could that be more wonderful? So, please, go ahead – make them and eat them.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

These bars make an excellent breakfast or snack. And dare I say it? They’d even make an excellent dessert… that you can feel good about afterward.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Oatmeal Raisin Cookie Dough Bar

1 1/2 Cups Oats (Quick or Regular)

1/2  Cup Walnuts

3 Tbsp Coconut Oil

1 1/4 Cup Dates

1/2 Tsp Vanilla Extract

1/4 Tsp Salt

1 Tbsp Cold Water

1/4 Cup Raisins

1 – 2 Tbsp Maple Syrup

1/2 Tsp Cinnamon (optional)

Blend the oats & walnut in your food processor until they turn into a coarse meal. Add dates, coconut oil, water, vanilla & salt and blend until the dough comes together. It should be slightly sticky. Add the raisins and pulse a couple of times to incorporate.

Line an 8×8 pan with parchment paper. Press the dough firmly into the lined pan. Drizzle the maple syrup over the top evenly. This gives the bars a light, sweet, maple flavor that really sends them over the edge. Refrigerate for 1 – 2 hours before eating. Refrigeration helps the bars stay together better, cut more easily & they taste great cold! Like cookie dough straight from the fridge : )

Enjoy!

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

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My Grandmother’s Ma’amoul

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My grandmother passed away on March 1st last year.

She was a beautiful and brilliant woman who made our family what it is.

She was also a fantastic cook who made especially delicious traditional Maryland/Southern dishes. And traditional Syrian & Lebanese dishes from my grandfather’s family.

We make a huge batch every year for Easter.

These cookies were made last year for Easter after her passing. It’s taken me that long to get around to posting them! But, hey, it was just Easter this past Sunday so at least they’re timely in that regard. And they’re delicious any time of year. So have at it.

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My Grandmother’s Ma’amoul

makes A LOT of cookies

5 Cups Cream of Wheat (Farina)

5 Cups of Flour

3 Cups Butter, Melted

1 1/2 Packages Dry Yeast

2 Teaspoons Mahlab, ground

4 lb. Dates

Preheat the oven to 350ºF.

Grind the dates in a food processor until a very thick paste forms. I like to add a bit of ground mahlab to the date filling as well.

“Mix cream of wheat and flour, mahlab and melted butter and let stand overnight.

In morning dissolve yeast in warm water (or warm milk). Add to dry ingredients with enough warm water (or warm milk, about 1 3/4 cups) to make dough.”

Spoon a walnut sized ball of dough into your hand. Using your thumb create a hole in the center and fill with a teaspoon of date filling. Close carefully, forming a sphere. They can also be made in a cigar shape by forming a flattened rectangle of dough, filling it with a thin, rolled out piece of date and then closing the dough around the date filling (Next time I’ll add photos).

Place on a cookie sheet and bake for 20 – 25 minutes or until just starting to change in color. The bottoms will be light brown.

Let cool before sticking in your mouth.

Syrian Date Cookies

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These cookies are great with milk and coffee but especially great with hot tea.

CherryBlossoms1948

In loving memory of Miss Jean.

Liege Waffles

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Okay, so it’s been over a year since my last post on Pumpkin Honey. And a lot has happened. Not really, but a few things I suppose.

Stephen & I interned on a small, family-owned, organic farm in Central Pennsylvania called Jade Family Farm.

We also adopted a tiny little gray kitten, baby to the resident farm cat Lucy, named Beluga.

We’ve been living in Baltimore for the last year. And we’re about to move out.

I’m expecting to receive my MA in May.

My mom is taking me to Paris 2 days later (best mom ever).

And Stephen’s birthday was on the 4th.

Thus the Liege Waffles.

These waffles are not only beautiful. They are everything a waffle should be. Especially if you’ve ever been to Belgium, had a street waffle, and thus know exactly what a waffle should be. They’re dense and chewy but crispy and caramelized.

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Then they were topped off with cinnamon whipped coconut cream & blueberry maple syrup.
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ERMAHGERD. Incredible.
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MAKE THESE WAFFLES.

Liege Waffles

1/3 Cup Warmed Almond Milk (whole milk or water)

1/2 Tablespoon Yeast

1 1/2 Tablespoons Brown Sugar

2 Large Eggs

9 Tablespoons Melted & Cooled, Salted Butter

2 Teaspoons Vanilla

2 Cups Flour (I used 1 Bread, 1 All Purpose)

2/3 Cup Pearl Sugar (I use Swedish)

Preheat waffle iron. Other recipes I’ve seen insist that a typical waffle iron is too hot for your classic Liege Waffle so I unplug it periodically while making them. Just keep an eye on the browning.

Dissolve brown sugar & yeast in lukewarm milk. Let stand 10 minutes. Vigorously beat two large eggs and vanilla into mixture. Add butter little by little, beating as you go. Gently beat in flour. Let rise for for about an hour or until doubled in size. Then mix in pearl sugar.

Form dough balls slightly smaller than a tennis ball and place on segment of the waffle iron. Mine makes two-segment waffles so I made two balls at a time. I know some make 4 and so forth. I don’t grease the pan – mine is non-stick and there’s TONS of butter in this dough so they shouldn’t stick. Unplug as needed to keep the waffle iron from overheating. Periodically check the waffles, cooking until deep golden brown.

The waffles are even crispier and caramelizedier if the dough is chilled first.

Coconut Whipped Cream

1 Can Full-Fat Coconut Milk – chilled, separated cream only

1/4 Cup Powdered Sugar

1 Teaspoon Cinnamon

Whip cold, scraped off cream of the can of coconut cream until thick and fluffy. Fold in powdered sugar and cinnamon.

Blueberry Maple Syrup

1/2 Cup Blueberries – frozen or fresh

1/3 Cup Maple Syrup

In a small saucepan heat the blueberries over medium-low heat. Smash with a fork or potato masher until pulpy and juicy. Heat until hot and just about simmering. Add maple syrup.

Pour blueberry maple syrup atop waffles, add a giant dollop of cinnamon whipped coconut cream and NOSH.

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Coffee Cake

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I’ve been wanting to make coffee cake forever. THIS coffee cake.

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And it did not disappoint.

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The cake is perfectly light. Not overly sweet. And the topping is crunchy & full of brown sugar – cinnamon flavor.

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And does anyone else care that it’s called coffee cake but doesn’t contain any actual coffee?

Is it because it goes perfectly with your morning cuppa joe or what? Must be.

Eat this.

Trust me.

Vegan East Coast Coffee Cake

by Isa Chandra Moskowitz in Vegan Brunch

Espresso Chocolate Bran Muffins

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I was walking to the mailbox yesterday to post a birthday card. Through slush & ice. Down my mile-long driveway. Okay, it was an easy stroll. And on the way back I ran into my not-quite-elderly or else in really great shape & elderly neighbor. She engaged in small talk. Eventually she asked what I study & when I replied “Global Environmental Policy” she responded: “Is that like… Al Gore stuff?”

Yes, folks. It is indeed a bit like “Al Gore Stuff.”

Though, only a fraction of us study climate change. Some of us study energy, some conservation, some international institutions, some water, and those of us that are particularly cool study agriculture & food.

Speaking of which, this week we’re actually studying the EU decision making process on GMOs. Which shall serve as a transition to delicious muffins made with organic whole wheat flour. And probably GM wheat bran… but I wouldn’t know, because it’s not labeled!

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These muffins are a one bowl, three measuring cups (because I use a 1/4 & 1/2 cup for everything) , throw it together in a jiff kind of recipe.

As muffin recipes should be.

And they’re dairy-free, whole wheat, bran muffins. Hello, sorta healthy.

With CHOCOLATE in them. And ESPRESSO. Which probably explains my use of caps right there.

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And the most important part is that I now have espresso-laden, semi-healthy muffins to take to campus Wednesday & Thursday.

I usually forget to pack any food at all and survive off overpriced soy lattes & bagels sold on campus. And by the end of the day my stomach feels cramped & ready to implode/explode. And my journey begins at 6 (wake up) & ends around 10 (get home). But fear not this week! I have prepared with muffins, tabbouleh, hummus & pita! Oh me oh my!

Also, these muffins make the house smell glorious. In all their chocolatey, espresso, fresh-baked goodness.

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Espresso Chocolate Chip Bran Muffins

Inspired by The Kitchy Kitchen
Makes 12 Standard Muffins

WET:
1/2 Cup Oil (i use canola)
3/4 Cup Brown Sugar
1/2 Cup Brewed Coffee (cold)
1/2 Cup Soy Milk
2 Tbsp Ground Espresso
1 Egg (i use ener-g)
2 Tsp Vanilla

DRY:
1 2/3 Cup Whole Wheat Flour
2/3 Cup Bran (I used half oat & half wheat)
2 Tsp Baking Powder
1 Tsp Salt
1/4 Tsp Cinnamon
3/4 – 1 Cup Chocolate Chips*

*I used dairy-free chocolate – half Ghirardelli Semisweet Chocolate Chips & half chopped Ibarro Mexican Chocolate. The Mexican chocolate is full of granulated sugar & adds a nice sugary crunch to the muffins.  Feel free to use as much chocolate, or little as you like – keeping in mind that it may affect the volume of the batter.

Preheat oven to 375F. Line muffin tray with muffin papers.

Combine all the wet ingredients in a medium/large bowl. Add all the dry ingredients, except the chocolate chips.
Combine thoroughly. Stir in chocolate Chips.
Spoon batter evenly into muffin papers. Should all be about 3/4 full.
Bake for about 18 – 22 minutes or until muffins spring back to a light touch (or toothpick comes out clean method).

Now, NOSH.

With a cold glass or milk or hot cup of coffee.

Contains caffeine. Please, enjoy responsibly : )

All gone!

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Lemon Poppyseed Muffins!

I can’t get enough lemon! I think it’s because citrus (although in season in winter) is very Spring. Lemons, limes, grapefruit… all so glorious. And right now we all know we can’t wait for Spring. I love the sunshine & the longer days & the tulips & the daffodils! And did I mention the sunshine? Tuesday March 20, 2012 is the first day of Spring this year! I think we should all throw Spring parties & make lemon poppyseed muffins! : )

Last night was my second “gentle” yoga class. I swear, it is not gentle. I can feel last night in my arms, my shoulders, my back, my booty, and my legs. And I love it. The instructor is really great and I’m definitely the youngest person in the class but everyone has a great sense of humor. I also can’t wait to do some yoga outside since the weather is getting nicer everyday.

In other news, Stephen’s Spring Break start this weekend so he’s coming back down to Annapolis tomorrow. We’re going to spend some time in DC & make lots of yummy food before heading up to Kutztown on Thursday (which means I get to visit Echo Hill, my favorite!). I’m excited! The weather here is supposed to be in the 50s all week and mostly sunny.

Anyway, I felt like giving myself a reward (lemon poppyseed muffins) for all my workouts this week & I wanted to make a treat for Stephen… he loves muffins. I’m so excited about them I think they deserve an exclamation point! I’ve been wanting to make yummy vegan muffins for weeks now. And today it’s 64F outside! Lemon Poppyseed is perfect. Even though it rained the last two days, I still feel like we’ve had so much sunshine lately. And today is just gorgeous. These muffins are perfect for today. They’re perfectly light & moist & flavorful. I’ve had two and I’m desperately trying to resist eating a third.

Lemon Poppyseed Muffins!

Makes 12 Muffins

  • 1/4 Cup + 1 Tbsp Vegan Butter (melted)
  • 1/4 Cup Vegetable/Canola Oil
  • 1/2 Cup Soy (or Almond) Milk
  • 1/3 Cup Lemon Juice
  • Zest of 2 Lemons
  • 1/3 Cup Granulated Sugar
  • 1/4 Cup Maple Syrup
  • 2 1/4 Cups AP Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Tbsp Poppyseeds

Preheat oven to 350F. Line muffin tin with 12 muffin papers.

Combine melted butter, vegetable/canola oil, milk, lemon juice & lemon zest. Stir to thoroughly combine. Add sugar & maple syrup & stir again! Add the all-purpose flour, baking powder, baking soda & salt and stir until batter is smooth. It will be a very light batter. (at least for me! I’m used to making bran-muffins). Add the poppyseeds and stir to combine.

Pour batter evenly amongst 12 muffin papers, about 3/4 full. I used a 1/4 cup to measure.

Half way through baking increase temperature to 375F. Bake for 18 – 20 minutes.

Let cool (or not) and enjoy with butter, vegan lemon curd, hot tea, or a cold glass of (coconut) milk! 🙂

And don’t forget to enjoy the sunshine!

Easy Breakfast Potatoes

Stephen & I always make a breakfast potatoes in the morning. It’s easy and it tastes great by itself or with eggs (any style). Tons of flavor and an easy way to sneak in some veggies – you can add anything you want.

I’d say I make this at least a couple of times a week and it doesn’t have to be for breakfast, if you’re looking for something lighter. It’d be great for lunch or dinner too. Hell, it’s potatoes, you (at least I) could eat them anytime of the day.

Stephen’s dad always makes what they call “country eggs.” He sautes the potato/onion/pepper and whatever seasoning he wants to add, then adds scrambled eggs directly to the pan, and finally when the eggs are cooked he lays some slices of cheese over the top to melt. Then he dishes it out with a few bottles of hot sauce for everyone to use as desired (for us, that’s A LOT of hot sauce please).

Breakfast Potatoes

  • Olive Oil
  • 5 Small/Medium Red Skin Potatoes
  • 1/2 – 1 Orange Bell Pepper, large dice
  • 1 Medium Onion, large dice
  • 1 Jalapeño, finely diced
  • 1 Tbsp Chili Powder (or to taste)
  • Dashes Vinegar-based Hot Sauce (Crystal is my favorite)
  • Salt & Pepper

If you’re under time constraints, sprinkle a couple tablespoons of water on the potatoes and microwave them for about 5 minutes to cook them through. Heat the oil over medium high in a large skillet (I highly recommend using a nonstick pan for obvious reasons) and then add the potatoes. After a couple of minutes, add the bell pepper, onion & jalapeño. Add chili powder & hot sauce. If you don’t like spicy you can use a few dashes of vinegar instead… it just brings out the flavor. Saute for about 15 – 20 minutes or until cooked to the “brownness” you prefer (crispy potatoes, soft potatoes, browned onions, etc). If you’re making eggs too, you can add them scrambled directly into the skillet for a “country” breakfast style hash.