dessert

RECIPE: Thyme & Lemon Shortbread Cookies for Houweling’s

RECIPE
Thyme & Lemon Shortbread Cookies 
 for Houweling’s


INGREDIENTS 
- 1 cup softened butter (salted or unsalted) 
- ¼ cup granulated sugar  
- ¼ cup powdered sugar 
- zest from 2 lemons  
- 3 tbsp fresh lemon juice  
- 2 cups all-purpose flour  
- 1 tbsp fresh thyme  
- ½ tsp kosher salt  

Optional: 
- 2 tbsp sugar 
- 1 tsp lemon zest 
- thyme leaves for garnish 
 
INSTRUCTIONS 
Either in a stand mixer with a paddle or with a hand mixer, cream together the butter and both granulated sugar and powdered sugar, as well as the salt, and lemon juice. 
 
Carefully mix in the flour, in small batches, scraping down the sides as you go. When flour is incorporated fully, mix in the thyme, and 2-3 tablespoons of lemon zest until just combined. 
 
Wrap the dough in plastic wrap and let sit in the refrigerator for 4 to 24 hours. 
 
Preheat oven to 350F. 

Remove the dough and place on a floured surface, cut dough in half or quarters to make rolling the chilled dough easier. Roll to about ¼ to ½ an inch high, making sure the dough is even. 
 
Dip your cookie cutter in flour and cut out cookies, placing them on a parchment lined baking sheet. 
Optionally, you can combine lemon zest and sugar, mixing together, and then sprinkle on top of the cut-out cookies before baking or immediately afterwards. 
 
Repeat rolling dough and cutting out cookies until the dough is fully used. 
 
Bake the cookies for 15minutes (or more) until the edges begin to brown. 
Cool on a wire rack, and sprinkle with thyme leaves to serve. 
 
Keep in a covered container. 

RECIPE: Apple Sauce

RECIPE: Apple Sauce
for BC Living column “From Scratch”
October 2021


Some things are just better when they're made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.

It’s apple season, and I just happened to get a huge bag of them for super cheap. I’m not a big pie person, so I knew I wanted to make applesauce. Not only is a great little side dish for all ages, but it's incredibly easy to make. (And it can be used to replace eggs in vegan baking!) By making it from scratch, you can also control the sweetness. 
 
I recommend not putting any sugar into it while you’re cooking. Depending on the apples you have, they might be sweet enough already. You can add sugar in afterwards when you taste test, or on an individual basis when serving. Try just sprinkling some cinnamon sugar on top for an added kick!

INGREDIENTS

  • 4 lbs of apples (about 10 medium)

  • ½ cup water

  • Juice of half a lemon

INSTRUCTIONS

  1. Peel and core the apples. I have an apple peeler which makes this job take far less time, but a regular peeler will do as well. Next, dice into small pieces.

  2. Place the apples into a large pot, and pour juice over the apples to help stop them from browning.

  3. Add the ½ cup of water and set over medium-high heat until the water starts to boil.

  4. Bring it down to a simmer and cover, cooking for about 20 minutes until the apples are fully cooked and easy to mash.

  5. For chunky applesauce, use a potato masher and roughly go over them until you have your desired consistency. Alternatively, process until smooth in a blender or with an immersion blender.

  6. Serve warm or cold, and optionally sprinkle with cinnamon.

Makes approximately four cups

january202021_TMA_vegan_pastries_christine_mcavoy-0112.jpg

Take Me Away Vegan Pastries
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But Make It Vegan: Chocolate Pudding
Recipe for Environment 911

Sometimes you have a craving for pudding (or chocolate in general), but don’t want to over-indulge. This recipe feels like the best of both worlds, as it will curb that chocolate craving and provide nutrition, and you’ll never guess there are avocados in it! You’ll want to adjust the taste based on what you prefer.

More or less banana, or maybe some more cocoa or spices. If you have some picky eaters that prefer a more milk-chocolate taste, you can add a bit of coconut sugar. Just try not to eat it all while you’re taste-testing!


PUDDING INGREDIENTS

  • 2 ripe medium avocados

  • 1 medium banana

  • 1/2 cup cacao powder (double check it’s vegan)

  • 6-8 dates (roughly 1/4 cup)

  • 1/2 cup plant-based milk

  • 1/2 tsp ginger

  • 1/2 tsp cinnamon

  • 1/2 nutmeg, fresh is best if you have it

OPTIONAL TOPPINGS

  • Non-dairy whipped cream

  • Fresh fruit

  • Mint

  • Sprinkle of fresh nutmeg, or cinnamon

INSTRUCTIONS

  1. Soak the dates either overnight or in a bowl with very warm water for 10 minutes. This softens them and makes them easier to blend. If your blender is high-powered enough, you might not even need this step.

  2. Put all pudding ingredients into a food processor, high-powered blender, or if you don’t have either, try an immersion blender. If the mixture is way too thick, add a bit more non-dairy milk, and if it’s too thin, add more banana or avocado.

  3. Pour into glasses (wine glasses will work) or small bowls.

  4. Optionally chill in fridge for an hour.

  5. Top with desired toppings and serve.

Makes 2 large or 4 small servings