Tag Archives: carrots

Carrot Oatmeal Cookies with Cranberries and Chocolate Chips

carrot oatmeal cookies with cranberries and chocolate chips | pale yellowI come from a family of sweet tooth-s; everyone takes “small slivers” of each dessert and there are always plenty of cookies, pies, cakes, and puddings at family gatherings.  My grandpa keeps a stock of sweets like Honey Buns and a full cookie jar.  Since he moved into a new place, I wanted to make sure he had some sweet treats to keep him full.

carrot oatmeal cookies with cranberries and chocolate chips | pale yellowWhile perusing Cookie Princess’s blog Secrets from the Cookie Princess for this month’s Secret Recipe Club, I looked for a recipe that would be “grandfather” friendly!  A recipe with oatmeal, carrots, and cranberries just scream grandparents, but trust me, people all ages will enjoy these cookies.  I added chocolates because, why not!  With the applesauce, carrots, and oatmeal, it almost feels like you could justify eating these cookies for breakfast.  Do it!  That’s my favorite part of the holiday season, eating cookies every day for breakfast; at least these are healthier!

newsrcbannerI still haven’t finalized my holiday baking list, there are too many ideas and recipes with too little time.  Now that I’m done with grad school for the semester, I can have all fun!  These cookies are all the fun too!  They are super moist from the applesauce and tender from the oatmeal and carrots.  The cranberries and chocolate chips add texture, flavor, and interest.  Finally, the cinnamon and freshly grated nutmeg add the best of flavors.  It’s time to make cookies!carrot oatmeal cookies with cranberries and chocolate chips | pale yellow

One Year Ago – What I Learned This Week #9

Two Years Ago – Vanilla Vodka Chai Cocktail

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Carrot Oatmeal Cookies with Cranberries and Chocolate Chips

Adapted from Secrets from a Cookie Princess

Yield – 38 cookies 2-tablespoon cookies

 

1/4 cup unsalted butter, room temperature

3/4 cup packed brown sugar

3/4 cup sugar

1 egg

2/3 cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 of a whole nutmeg grated

3/4 cup flour

1/2 cup whole wheat pastry flour

1 1/2 cups old fashioned oats

1 cup shredded carrots

1 cup dried cranberries

1 cup mini chocolate chips

  1. Cream together the butter and sugars in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Add the egg, applesauce, and vanilla and beat until well combined.  Scrape the bowl as needed.
  2. Add in the baking powder, soda, salt, cinnamon, and nutmeg.  Mix until well incorporated.  Add the flours and mix until barely combined.  Mix in the oats, carrots, cranberries, and chocolate chips until just mixed.
  3. Stir with a rubber spatula to make sure everything is well incorporated.  Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight.
  4. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  5. Use a two-tablespoon scoop to portion the dough on the cookie sheet about 2 inches apart.  Bake for 15 minutes or until just set.
  6. Move to a wire rack to cool completely.carrot oatmeal cookies with cranberries and chocolate chips | pale yellow

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Vegan Carrot Ginger Muffins

Vegan Carrot Muffins | Pale Yellow

The recipe was supposed to be a way to use up all the extra pulp and fiber from juicing.  That’s one of the disadvantages of juicing – all the leftover solid, fruit/veg mix that gets thrown out.  If you’re a composter, you’re fine, lots of wonderful pulp to throw in the compost pile.  I am not a composter; I’ve taken students to a composting center where we looked at indoor composting kits with worms.  For some reason my roommates are against the idea keeping worms in the apartment…

Vegan Carrot Muffins | Pale Yellow

As I was looking for recipes, I struggled to find one that met my needs.  I wanted a recipe that was mostly vegan or at least easily adaptable to vegan and didn’t have too many weird ingredients.  This recipe was close enough.  By substituting the applesauce and grated carrots for my leftover carrot-ginger-pear pulp and using vegetable oil, I had all the ingredients I needed  already in the apartment.

Vegan Carrot Muffins | Pale Yellow

These are good, super good.  My expectations were a little low, but these exceeded anything I could have dreamed of!  The muffins are amazingly moist, tender and flavorful.  The little bit of fresh ginger shines through like a diamond.  The top is just a bit crunchy from the flax seed.  I ate one everyday for breakfast and these stayed fresh for the whole week.  You would never guess this is vegan or semi-healthy.

Vegan Carrot Muffins | Pale Yellow

If you’re a fan of carrot cake, I imagine it would be pretty easy to add some raisins, walnuts, and a whipped coconut milk frosting to make these guys into a lovely vegan treat!  I have a vision, it’ll come to fruition one day.  But before I turn a solid breakfast into a dessert, you should make your own muffins, start the day off right!

Vegan Carrot Muffins | Pale Yellow

One Year Ago – Margarita Whoopie Pies

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Vegan Carrot Ginger Muffins
Adapted from Oh She Glows
Yield – 12

1 3/4 cups whole wheat pastry flour
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup + 2 tablespoons maple syrup
1/2 cup vegetable oil
1/4 cup + 3 tablespoons water
1 1/2 teaspoon vanilla extract
2 cups grated carrot, pear, & fresh ginger **

  1. Preheat the oven to 400.  Line 12 cupcake cups with paper liners and spray the paper liners with cooking spray.  Set aside
  2. Whisk together the flour, sugar, flax seed, powder, soda, cinnamon, ginger, cloves, and salt in a medium bowl.
  3. In a smaller bowl whisk together the maple syrup, oil, water, vanilla, and grated carrot mixture.
  4. Stir the liquids into the dry until just combined.
  5. Portion equally among the 12 muffin cups and bake for 15-18 minutes until lightly browned.  Let cool on a wire rack and remove the paper liner.
  6. Once cooled, store in an air proof container for up to a week.

** I used the pulp left over from making a carrot, pear, ginger juice.  I used about 6 carrots, 2 pears, & a 1” piece of ginger.  If you don’t have leftover pulp from juice, grate 1 1/2 cups worth of carrot and add 1/3 cup of applesauce.  Grate in fresh ginger if desired, but the fresh ginger gave fantastic flavor!

Vegan Carrot Muffins | Pale Yellow

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Green Smoothie

Green Smoothie // Pale YellowLast week was a little unhealthy, and by a little, I mean a lot.  However decadent, everything was incredibly delicious; Red Velvet Ice Cream, Brownie Roll Ups, and Double Chocolate Cookies.  Last week was kind of fantastic!

Green Smoothie // Pale Yellow

Here is real talk, I might eat chocolate everyday, but I also eat my fair share of fruits, veggies, beans, and whole grains.  One way to obtain a large quantity of healthy foods early in the morning is through a green smoothie.  How else are you going to stomach a cup of kale early in the morning?

Green Smoothie // Pale Yellow

In an effort to be healthier I stopped my morning 7-11 coffee routine.  Needless to say, energy has been lacking.  Enter green smoothies.  These drinks provide much needed energy naturally.  I’ve been surprised by how much energy I’ve had this week from all the fruits and vegetables.

Green Smoothie // Pale Yellow

Is a green smoothie the best thing you’ll put in your mouth?  Not exactly, but this is about health and nutrients.  You definitely taste the kale, but it is balanced by the grapes and mint.  Remember, you’re drinking for your health!

Green Smoothie // Pale Yellow

One Year Ago – Don’t get your panties in a bunch {decorated sugar cookies}

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Green Smoothie

Adapted from Shutterbean

Yield – 2 16-ounce smoothies

1 cup cold water

1 cup red grapes

1 apple cut into chunks

1 cup baby carrots

2 cups kale

5-6 mint leaves

4 ice cubes

  1. Add the ingredients in the order listed to a Vitamix.  Blend on High for 45-60 seconds.

  2. Enjoy immediately!Green Smoothie // Pale Yellow

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