Here are some of my favourite recipes for workshops.

I am a great believer in procrastibaking — the fine art of making cookies when you should be doing something else.

Oatmeal Chocolate Chip Pecan Cookies

Oatmeal Chocolate Chip Walnut Cookies

Assuming you have the nuts roasted, it takes 30 minutes from the time you say “I am going to make cookies” until the first batch is in the oven.  15 minutes to cook and 15 to cool while the second batch cooks means you will be eating cookies one hour from the time you start.   It takes about 1 ½ hours in total to cook the whole batch.

Preheat oven to 375 F (410 F for Jennifer’s home oven) and have your toasted nuts ready before you begin.

1 cup unsalted butter   1 cup = 227 gram   (you can use less)

1 cup white sugar (220 grams)

1 cup brown sugar (200 grams)

2 teaspoons vanilla extract

2 eggs, lightly beaten (2 large eggs total 56×2 = 112 g in the shell)

2 cups flour or 256 grams

3/4 teaspoons baking soda

1  1/2  teaspoons cream of tartar

(if you do not have cream of tartar then use

1 teaspoon each of baking powder and soda)

2 cups old-fashioned oats (not instant)

2 cups semisweet chocolate chips

(12 ounces by weight.   225 gram bag is 1.5 cups)

2 cups chopped pecans or walnuts that have been roasted and cooled.

(I prefer pecans)

(2.5  cups  2 cups 1.5  cups was the original)

If you use hazelnuts and milk chocolate, you get a Nutella cookie.

Preheat the oven to 405 °F. (405 °F in our oven on 23260 Dyke Road for 13 minutes – most ovens should be at 375°)

Cream the butter with the sugars in a mixer or by hand.  I use the large bowl of our Mixmaster.  Add the vanilla, milk, and eggs.  Add the flour, salt, baking soda, and baking powder to the creamed mixture and beat to combine.  By hand, stir in the oats, chips, and nuts. I use the kneading hooks for the last bit.

Drop 1 1/2″ apart on greased cookie sheets.  I use a small ice cream scoop or use two tablespoons.  I use parchment paper instead of greased sheets and double up the sheets.

Also, dough can be refrigerated in logs for slice and bake.

A big cookie sheet fits 12 in a 3 x 4 pattern quite nicely and makes 48 in total.

Bake for 14-16 minutes until brown at edges and set on top.

Turn halfway through the baking.

Let sit 1 minute, and then remove to cooling racks.

(Original inspiration was from the Frog Commissary Restaurant, Philadelphia, Pa.  I have modified the reicpe extensively and can legally call it my own. )

Peanut Butter Cookies from Cooking for Engineers

http://www.cookingforengineers.com/recipe/58/Peanut-Butter-Cookies

I adore this web site.

Vegan Chocolate Cupcakes

180 grams or 1.5 cups cake and pastry flour – not all purpose as it will not rise

59 grams or 1/2  cups unsweetened cocoa – not Dutch processed

¾ teaspoon baking soda and 1 ½  teaspoons cream of tartar*

200 grams or 1 cup white granulated sugar

5 
tablespoons neutral oil (like corn, canola, or vegetable)

1 tablespoon vanilla

190 millilires or 3/4
 cup cold water

Confectioners’ sugar (optional, for dusting)

• Heat the oven to 380 °F in our Floatville oven. Most ovens use 350 °F
• Mix together the flour, cocoa, baking soda and sugar. Sift. In a separate bowl, whisk together the water, oil, vanilla, and vinegar.
• Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through strainer in to a bowl and break up lumps, pressing them through.
• Mix again, and pour into a greased 9-inch around cake pan. Tap the edge of the pan against the edge of the counter, or drop from 6 inches to the floor several times to pop air bubbles. Bake for 25 to 30 minutes, or until the top springs back when pressed gently.
• Makes 12 muffins and takes 16 minutes to bake at 380 F in our Floatville oven.  You want them to bake enough so that you can clearly see crakes in the tops of the cupcakes.
• They do not rise very much so you can fill the cups up quite high.

Cool before removing from the pan and dusting with confectioners’ sugar, or frosting if desired.

Original inspiration was from the Food52 web site, but I have modified this extensively.

Amazon Vegan Cake from Food 52

http://food52.com/recipes/24484-margaret-fox-s-amazon-chocolate-cake

Retrieved January 18, 2019.