Chocolate Fudgey Oatmeal Cookies and Cowgirl CookiesThere are both testers for Terry and Isa's Cookie book-- and both are big hits at our house. On the right are Chocolate Fudgey Oatmeal Cookies and on the right are Cowgirl Cookies. Both recipes have a few different variations and are incredible. The chocolate ones almost have a gourmet touch, while the cowgirls taste like something Alice might have served to the Brady Bunch, but better. And both have oats, so you just know they are nutritious!
We've also indulged in cobbler a few times (no oats, but at least it has fruit!) and I thought it was time to share my recipe. I've been making it this way for a few years (even before we were vegan), because I love the flair that lemon adds to the fruit.
Peach Blackberry CobblerFruit
4 cups peaches, peeled and sliced
2 cups blackberries
1/4 cup flour
juice from 1/2 a lemon
1/4 - 1/3 cup sugar (depends on the sweetness of your fruit)
1 tsp vanilla
1 tsp cinnamon
pinch nutmeg
Cobbler
1 cup flour
2 tsp baking powder
zest from 1/2 a lemon
1/4 tsp salt
1 Tbsp sugar
1/4 cup soymilk
2 Tbsp oil
2 Tbsp yogurt
Preheat oven to 375. Combine fruit with all the ingredients in the fruit list. Set aside. Pour into baking dish, spreading it around.
Combine flour, baking powder, zest, salt and sugar in a different bowl. Whisk together. Make a well in the center of the bowl. In a measuring cup, mix the liquid ingredients together. Add to the dry ingredients, gently stirring together but not overmixing (like muffins). If it's really dry, add another tablespoon of soymilk. Drop by spoonfuls onto the cobbler filling. I usually use about 1/3 cup spoonfuls, but anything goes. Spread them out a little.
Bake for about 20-30 minutes until the topping is lightly browned and baked through.
You can sub other berries for the blackberries, or just use all peaches if you prefer.
Tonight's dinner: Pad Thai from VwaV....and cookies.
2 cups blackberries
1/4 cup flour
juice from 1/2 a lemon
1/4 - 1/3 cup sugar (depends on the sweetness of your fruit)
1 tsp vanilla
1 tsp cinnamon
pinch nutmeg
Cobbler
1 cup flour
2 tsp baking powder
zest from 1/2 a lemon
1/4 tsp salt
1 Tbsp sugar
1/4 cup soymilk
2 Tbsp oil
2 Tbsp yogurt
Preheat oven to 375. Combine fruit with all the ingredients in the fruit list. Set aside. Pour into baking dish, spreading it around.
Combine flour, baking powder, zest, salt and sugar in a different bowl. Whisk together. Make a well in the center of the bowl. In a measuring cup, mix the liquid ingredients together. Add to the dry ingredients, gently stirring together but not overmixing (like muffins). If it's really dry, add another tablespoon of soymilk. Drop by spoonfuls onto the cobbler filling. I usually use about 1/3 cup spoonfuls, but anything goes. Spread them out a little.
Bake for about 20-30 minutes until the topping is lightly browned and baked through.
You can sub other berries for the blackberries, or just use all peaches if you prefer.
Tonight's dinner: Pad Thai from VwaV....and cookies.
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