Coconut Oatmeal Cookies

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
    Coconut Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Servings: cookies
      Instructions
      1. Preheat oven to 350℉.
      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
      7. Bake one tray at a time on the middle rack for 10-12 minutes.
      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

      Spicy Oatmeal Cookies

      Spicy Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        4 dozen 20 minutes
        Cook Time Passive Time
        8-10 minutes 10 minutes
        Servings Prep Time
        4 dozen 20 minutes
        Cook Time Passive Time
        8-10 minutes 10 minutes
        Spicy Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          4 dozen 20 minutes
          Cook Time Passive Time
          8-10 minutes 10 minutes
          Servings Prep Time
          4 dozen 20 minutes
          Cook Time Passive Time
          8-10 minutes 10 minutes
          Ingredients
          Servings: dozen
          Instructions
          1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
          2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
          3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
          4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
          5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
          Recipe Notes

          -recipe yields 48 2 1/2" cookies.

          -for best results, bake each tray separately on the middle rack.

          -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.

          Multigrain Pumpernickel Rye Bread


          Multigrain Pumpernickel Rye Bread
          Print Recipe
            Servings Prep Time
            1 large loaf 30 minutes
            Cook Time Passive Time
            30 minutes 1 1/2-2 hours
            Servings Prep Time
            1 large loaf 30 minutes
            Cook Time Passive Time
            30 minutes 1 1/2-2 hours
            Multigrain Pumpernickel Rye Bread
            Print Recipe
              Servings Prep Time
              1 large loaf 30 minutes
              Cook Time Passive Time
              30 minutes 1 1/2-2 hours
              Servings Prep Time
              1 large loaf 30 minutes
              Cook Time Passive Time
              30 minutes 1 1/2-2 hours
              Ingredients
              Servings: large loaf
              Instructions
              1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
              2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
              3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
              4. Preheat oven to 375℉
              5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.

              Gingerbread Roll

              Gingerbread Roll
              Print Recipe
              Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
                Servings
                10 people
                Servings
                10 people
                Gingerbread Roll
                Print Recipe
                Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
                  Servings
                  10 people
                  Servings
                  10 people
                  Ingredients
                  Cake
                  Filling
                  Icing
                  Servings: people
                  Instructions
                  Cake
                  1. Preheat oven to 350℉. Spray a 15 1/2" x 10 1/2" x 1" baking sheet with non stick spray and line pan with parchment paper. Whisk together egg yolks, sugar and ginger until light and tripled in volume, approximately 5 minutes. Add butter, molasses, and vanilla, whisking to combine. Sift together flour, baking powder, baking soda, spices, and salt. Fold sifted ingredients into egg yolk mixture until just combined. Do not over mix.
                  2. Using a separate clean bowl beat egg whites and cream of tartar until soft peaks form. Add 2 tbsp of sugar and continue to beat until egg whites are just stiff. Add approximately 1/3 of the egg whites to the egg yolk mixture and fold in gently. Fold in another 1/3 of egg whites until just combined. Repeat folding with the remaining 1/3 of egg whites. Pour batter into prepared pan, spreading gently but evenly. Bake in preheated oven on middle rack for approximate 13 minutes until a tooth pick comes out clean. Do not over bake.
                  3. Spread out a clean kitchen towel and dust generously with icing sugar. Loosen edges of cake and carefully invert cake onto towel. Remove parchment paper and brush cake generously with brandy. Roll warm cake in the towel starting at the long end. Tuck in ends of towel and allow cake to cool in towel.
                  Filling
                  1. Whisk together heavy cream, sour cream, brown sugar and brandy until stiff. When cake has completely cooled, unroll and spread filling evenly over surface. Reroll cake without the towel and place on serving platter with seam side down. Cover and refrigerate while icing is prepared.
                  Icing
                  1. In a small sauce pan combine brown sugar, heavy cream, and vanilla. Heat over medium heat until sugar has dissolved and the mixture begins to simmer. Remove from heat and allow to chill completely in the refrigerator or freezer, stirring once or twice.
                  2. While mixture is chilling, beat together butter, icing sugar, allspice and ginger until light and fluffy. Gradually add chilled cream mixture and continue to beat until combined and fluffy.
                  3. Evenly spread icing onto cake and drizzle with caramel sauce. Chill cake for at least 2 hours. To serve, cut into thick slices on a slight angle and serve with extra caramel sauce.
                  Pumpernickel Seed & Nut Crisps

                  Pumpernickel Seed & Nut Crisps

                  Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
                  Pumpernickel Seed & Nut Crisps
                  Print Recipe
                  Crisp wholesome seed and nut crackers perfect for a vegan diet.
                    Servings Prep Time
                    65 crackers 10 minutes
                    Cook Time Passive Time
                    75 minutes 90 minutes
                    Servings Prep Time
                    65 crackers 10 minutes
                    Cook Time Passive Time
                    75 minutes 90 minutes
                    Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
                    Pumpernickel Seed & Nut Crisps
                    Print Recipe
                    Crisp wholesome seed and nut crackers perfect for a vegan diet.
                      Servings Prep Time
                      65 crackers 10 minutes
                      Cook Time Passive Time
                      75 minutes 90 minutes
                      Servings Prep Time
                      65 crackers 10 minutes
                      Cook Time Passive Time
                      75 minutes 90 minutes
                      Ingredients
                      Servings: crackers
                      Instructions
                      1. Preheat oven to 350℉. In a large bowl whisk together flours, cocoa powder, baking soda and salt. Set aside. In a medium size bowl whisk together almond milk, molasses, honey, orange juice and thyme. Add wet ingredients to the dry and whisk to just combine. Stir in nuts, seeds and thyme.
                      2. Spray loaf 2 8"x4" loaf pans with non stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
                      3. Reheat oven to 300℉. Remove from freezer and cut each loaf into 1/8" slices. Lay each slice flat on a parchment lined baking sheet and bake for 22 minutes. Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
                      Recipe Notes

                      Any seeds and nuts can be used, but in this recipe I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

                      Regular 9"x 5" loaf pans can be used, however I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker.

                      Freezing is only required to assist in cutting even thin slices.