Happy Morning folks!!
I finally got around to my weekend recap. How I managed to finish all the tasks this weekend is beyond me. I did have to skip cookie decorating with Marc’s family to finish my studying on Sunday.
Marc and I enjoyed Winter Wonderland on Thursday night. It was a impromptu date. Something unplanned, which is always good for my very planned life. I love the Christmas season and it’s hard not to want to participate in all the winter activities.
Winter Wonderland is held at Riverside State Park by the suspension bridge. They decorated the bridge with lights. Santa made a visit and they served hot cocoa and cookies and had a hay ride through the lights. Of course there was Christmas carols.
It beat doing homework that’s for sure.
I spent most of the day on Saturday baking. I started the day with a 15 mile run. I was shooting for 14, and was happy I was able to get 15. My hamstring has been so darn sore!! I didn’t think it would last that many miles. It screamed at me most of the run. I foam rolled and used the roll recovery afterwards. I know I should let it rest, but I can’t bring myself to do it. Stupid pride!!
After the run it was bake time!! I love to bake treats for my coworkers, family and friends during the holidays. So literally all day Saturday that’s what I did. My kitchen was a disaster. I did manage to squeeze in some reading for school and made our Christmas cards.
This bread is one of my favorites for Christmas and Thanksgiving. With all the pumpkin I puree and freeze, I love to make lots of this bread for family and friends. It’s become a favorite among so many!! It’s always requested around this time of year.
It’s such a moist bread, which is my favorite kind. I love my breads to be more moist then dry. The cinnamon sugar swirl in the middle melds well with the pumpkin.
Vegan Pumpkin Cinnamon Swirl Bread
Prep: 15 minutes Cook Time: 45 minutes
Ingredients:
- 3 c Organic Whole Wheat Flour
- 1 c organic raw sugar
- 3 tsp baking soda
- 1 – 2 Tbs + 3 tsp cinnamon (it depends on how much cinnamon you like)
- 2 1/2 tsp pumpkin pie spice
- 1 tsp salt
- 2 – 2 1/4 c pureed pumpkin
- 1/2 c oil
- 1/2 c applesauce, unsweetened
- 1 c almond milk
- 1/2 c brown sugar
Directions: 1. Preheat oven to 350 degrees. Grease 2 loaf pans. 2. In medium mixing bowl combine all dry ingredients, except the brown sugar and 1 Tbs cinnamon. Only use 3 tsp of the cinnamon with dry ingredients. 3. In large mixing bowl mix all wet ingredients together. 4. Add the dry ingredients to the wet ingredients and combine well. 5. In smaller mixing bowl combine brown sugar and remaining cinnamon.
6. Pour batter into prepared loaf bans, only half full. 7. Sprinkle brown sugar over mixture in pan, dividing between both loaf pans. 8. Pour the rest of the batter over the top of brown sugar/cinnamon mixture. 9. Using a knife, make a zig-zag motion through the bread to mix brown sugar in.
10. Bake for 45 minutes, or until toothpick poked in the center of the pan comes out clean.
11. Allow to cool for 10 minutes. Then loosen edges around the pan with knife. Flip pan upside down to remove bread from pan. I also flip the bread back over, once out of the pan so the top doesn’t get smashed. Cool on baking rack for 30-45 minutes. Slice and serve. Or wrap it up and send to some friends!! It tastes better the next day. 😉
Servings: 2 Loaves
And for the cookies I did my signature Ginger Molasses Cookies. I also made a GF and vegan version for those friends and family with allergies.
Ooey Gooey Vegan Ginger Molasses Cookies (GF)
These may have become my new favorite cookie. It can be a challenge to make GF cookies soft. They tend to be hard and dry. Some how I mastered it. First times a charm!! 😉
They are exactly like my Ginger Molasses Cookies, but safe for those who are vegan or can’t have gluten. I actually prefer these over my traditional cookies (and you know how much I love them). I took them to work and everyone was hesitant to try them, because they were “those healthy cookies with nothing good in them.” After staring at the cookies for some time, they finally gave in and said they would try “just a little bit.”
They were surprised by how gooey they were and commented on how they tasted great. “Usually those healthy cookies don’t taste good.” I wouldn’t say these are “healthy” cookies. A cookie is a cookie. It’s funny how everyone assumes that since it’s GF and vegan it must be healthy. They just don’t have the common ingredients that everyone so enjoys.
GF Vegan Gooey Ginger Molasses Cookies
Prep time: 15 minutes Cook time: 45 minutes (12-15 minutes per dozen cookies)
Ingredients:
- 1 c oil
- 1/2 c molasses
- 1/2 c applesauce, unsweetened
- 1 1/4 – 1/2 c brown sugar (some like their cookies sweeter)
- 2 c GF Flour Blend
- 1 c buckwheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1 tsp cloves
- 1 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2/3 -1 c crystallized ginger, chopped
Directions: 1. Combine oil, molasses, applesauce, and brown sugar. Mix well. 2. In medium mixing bowl, combine all dry ingredients, except the ginger. 3. Add the dry ingredients to the wet ingredients in batches and combine well. 4. Stir in the crystallized ginger. 5. Chill dough for 1 hour.
6. Preheat oven to 360 degrees. 7. Form dough into balls and roll in organic raw sugar (optional). Place dough on prepared greased baking sheet. 8. Bake for 12-15 minutes. I flatten the cookies with my spatula when I pull them out of the oven, because they don’t flatten like typical cookies.
9. Cool on a baking sheet when done. Enjoy!!
Servings: 3 dozen
Here’s my recipe for the traditional Ginger Molasses Cookies too. I have to say they are both heavenly. Ginger is right up there with chocolate for me!!
Sunday I finished all the baking and packed packages for my distant friends. My husband was kind enough to stand in line at the Post Office Monday to mail them off, along with our wonderful Christmas cards, which I love!!
Hope you had a marvelous weekend!!
Until next time Be Whole and Be Fit!!