Tuesday, January 31, 2017

Soft & Chewy Chocolate Chip Cookies (Vegan & Eggless!!)

Do you like soft & chewy chocolate chip cookies?  I have found the recipe for you!  They happen to also be eggless and can be vegan if you want to use those options.  The key to the softness is the coconut oil.  Every time I use coconut oil in cookies, they turn out THE BEST!

I've been really hating that so many bloggers bog my phone down with lots of chatter and ads before I can get to the recipe, so without much chatter, here's the recipe.  I will list a few tips for making cookies with coconut oil down below.

Soft & Chewy Chocolate Chip Cookies
(No Eggs & Vegan)

2/3 cup coconut oil (warm just slightly to soften-stirrable)
3/4 cup brown sugar
1/4 cup granulated/white sugar
1/2 cup applesauce
1 1/2 teaspoon vanilla
2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cornstarch
2 cups chocolate chips (dairy free, if vegan)


Warm measured coconut oil until not melted completely but stirrable (micro for like 10 seconds).  Add all ingredients except flour and chocolate chips.  Stir until creamy.  I had to warm mine in the microwave a few seconds more and stir again to get a smooth texture.  Add flour, stir well to completely incorporate the flour.  Make sure the dough isn't overly warm, and then stir in the chocolate chips.

Refrigerate about 10 minutes (no longer) just until dough is firm but scoopable.

Scoop as you would for cookies on a sprayed or parchment covered baking sheet.  Flatten slightly with fingers.

Bake in preheated 350 degree oven for 13 minutes, or until browning.

(These do not raise much and pretty much stay as thick and in the shape that you place them in the oven.)

(I like that these don't use eggs.  I don't always have eggs.  One less thing I need to buy!)

Oh, and if you haven't used coconut oil, no worries!  I don't taste coconut at all.  Not even a smidgen, when using it!  My husband even uses it to make his popcorn and he hates coconut!  Jump on in there and try it!



Friday, September 2, 2016

Banana Oatmeal Muffins - No Eggs- Frugal City!

I made these Oatmeal Banana Muffins for my breakfasts this week using some overripe bananas that were on their last leg.  I created this recipe using my No Eggs Pumpkin Bread recipe as a guide.  

I wasn't sure how the recipe would turn out but I don't always have eggs so I wanted a recipefor muffins that didn't use eggs.

Woo hoo!  These are great!  Perfectly moist like banana bread.  Yummy and fantastic!

This recipe uses only a few ingredients; has a minimal amount of sugar in it, has oats in it, and no eggs.  How can that be a bad thing, right?

Here's how I made Banana Oatmeal Muffins-No Eggs AT HOME MY WAY:

Banana Oatmeal Muffins - No Eggs

  • 1 1/4 cup flour (all purpose)
  • 1/2 cup quick oats
  • 1/2 cup sugar (I used white, but brown sugar would work)
  • 1 teaspoon baking SODA
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup oil (I used olive oil.)
  • 3 Tablespoons water
  • 2 very overripe bananas (mashed)

Preheat oven - 350 degrees.

Mix all dry ingredients together in a bowl.
In another dish, mix the mashed banana, water, and olive oil until smooth.

Combine both dry and wet ingredients and stir until smooth.  (It will be thick.)

Place in paper lined or sprayed muffin cups.

Bake for 20 minutes or until browning.



Thursday, August 4, 2016

LEFTOVERS - Homemade Micro Meals - Meals in Jars

In my office at work lots of people, young and old, are standing in line for the microwave!  They are often warming up those tasteless little boxed meals you find in the freezer section of the grocery store.  Eek.  There are better options out there than those things!

I found a great money and time saver that gives me better food and more bang for my buck.  Also, no trash since I reuse the jars!  Another winner-winner, chicken dinner... or stir fry dinner, chili dinner, or pasta dinner...

Leftovers make great frozen dinners!  Here's all you need to do it AT HOME MY WAY:

Frozen Micro Meals in Jars

  • Leftovers, such as meals with rice, pasta, chili, soups
  • Jars with lids.  I use pint canning jars because those offer similar amounts like Lean Cuisine type dinners, but if you are a big eater, by all means use quart jars.
  • Lids.  I keep a stash of recycled peanut butter lids which are plastic for using with freezer/fridge food.  They fit perfectly on standard mouth canning jars.  Lots cheaper than buying those Ball plastic lids since they are FREE!
  • Permanent marker for labeling

Place leftovers directly in jars, leaving an inch or so of head space.  I use a canning funnel which helps but you don't have to have one.  Rice and pasta warm up great!  Mashed potatoes, not so much.  Sauces and gravies would be great as are stir fries, chili, soups.  You could even freeze restaurant food in jars.  Yes, vegetables won't be perfectly crisp, but are they in other boxed, freezer meals? It will be hot, delicious, and your own cooking.  YUM! 

Screw on a lid.

Write the meal and the date on the lid.  You could use masking tape to re-use, but I find that nail polish remover removes permanent marker so I do that sometimes for a fresh start.

Let cool somewhat before freezing so they don't heat up the other stuff in your freezer.

For lunch, grab and go.  It doesn't get much easier than that!

To reheat, heat two minutes or so with the lid loosened until hot to your liking.

Dig in.

(Yes, glass jars work great in the freezer! )




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