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Showing posts from March, 2017

Vegan Lemon Shortbreads

On the eve of the snowpocalypse, I told my tutoring staff that if the university cancelled classes the next day, I'd eat my socks. We have a long history of remaining open when it's horrifying out, and closing if Spring Break happens to have a snow storm coming in from Downstate. Students driving home are more important than local driving in, or some such nonsense. Seriously though, everyone else will be cancelled, and we'll be heading in.

Little did I know, Jack Frost had done a wee bit of re-routing, and Binghamton got some of the worst of the storm dubbed Stella.  On campus, we had 31.3 inches in 24 hours. So....yeah, school got cancelled.

Which left me in sock eating territory.  With a challenge.

You see, part of dealing with English language tutors who love international students, is that it tends to bring with it a crunchy crowd. Nothing against crunchiness, although I think most vegan substitutes protect animals at the cost of human health. On this staff, I've g…

1-2-3 Hot Chocolate for One

Snowed in and no Swiss Miss!  I'm in the heart of the nasty snow mess and for the last 48 hours it's just been snowing. We actually broke the record for snowfall in a 24 hour period, and have oficially hadmore snow than the Blizzard of 1993.

And after shoveling, and shoveling, and shooooveling all I wanted was a hot cocoa. But I sent the Ovaltine up to the new place already.

No problem. I'll wing it, and this is a nice, easy recipe to remember.

You can, of course, cut back on the sugar. But honestly, when it comes to hot chocolate, go big or go home.



1 cup so delicious unsweetened coconut milk (or milk)
2 Tbsp. baking cocoa
3 Tbsp. sugar
Dash of salt
(Optional: booze-this batch was made with McGillicuddy Vanilla. Just toss it in right at the end.)

Combine everything in a small saucepan, and whisk until simmering.

220 calories.

Monster Peanut Butter Oatmeal Cookies

I'm getting ready to move, and I still have a lot of frozen winter veggies, so I'm trying to use them up over the next few weeks.  The easiest thing by far to play with is mashed and pureed squash, so I figured I'd start there. The beets, after all, can be used for brownies come summer.

I found a promising recipe for flourless cookies using squash, which were super low calories, but when I pulled it together it was soup. And soup, no matter how hard you try, does not become a cookie.

So, I used a bit of chemistry, and a bit of experimentation, and ended up with these huge, peanut butter oatmeal cookies just packed full of butternut squash. Which, of course, resulted in a lower calorie cookie with lots of vitamin A and fiber.

A cookie the size of a muffin. Lightly peanut butter flavored, cakey and sweet. And still less calories than your favorite Subway cookie.

And we all love cookies we can eat more of. And the kids will never know...


3/4 cup butternut, acorn, or pumpkin …