Best Oatmeal Cookies EVER
Welcome to a bonus July SRC recipe!!!! When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club. Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food. Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe. I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus. In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that! I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule. I also used unsweetened flaked coconut in place of shredded since that’s what I had on hand.
Easily the moistest oatmeal cookies I have EVER had! If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good! The base recipe would also work well with craisins, going back to the healthy roots of this recipe. Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!
Mini Ginger Cheesecakes
Welcome to the last post of TripleSBites – oh what a week this has been! From Brussel Sprouts to Caribbean Rice and Beans to VooDoo Fries, so many incredible recipes thanks to so many incredible products from our sponsors. With that another HUGE thank you to the incredible sponsors from this event, it has been a pleasure working with all your amazing products.
For my final post I knew it needed to be something BIG and something sweet! When it comes to dishes that say I love you to my valentine, there is only one sweet treat that can come close to Creme Brulee: Cheesecake! In place of the standard wedding cake, we had a three tiered Dulce de Leche Cheesecake which is why I knew making my own version was the perfect way to end the challenge. This cheesecake is a twist on the standard and not just in the size department with a bit of ginger to spice things up!
The cute little containers came from Ikea, an awesome find in their “last chance” section! The best part is that they can unfold for those who want to enjoy their treat outside of the wrapping. I topped these mini-treats with fresh berries that I heated up a bit in order to create a bit of a sauce. No need for sugar!
This has been such a fun week, I’m so beyond thankful that I was able to participate in this! These recipes have been sexy, saucy, and spicy – and filled with love. Thanks to everyone who has stopped by, and for anyone that hasn’t signed up for the giveaway go and do it NOW!!!!
It can be a little rough be a vegetarian during cook-out season – more often than not the sides aren’t even veggie friendly! Since I’ve been hosting a large number of gatherings at my house this year (wahOo owning an indoor grills!) I’ve made it my mission to create and serve sides that work for vegans and meat eaters alike! This coleslaw is kid, gamer, vegan, and celiac approved so it probably doesn’t get much better. In order to replicate the texture and consistency of mayo, without going fully over to the soy side, I used a mixture of vegenaise and almond milk based greek yogurt.
I’ve been switching back between green and red cabbage all summer, and in the end I think I prefer a combination. The red cabbage adds just a bit of tang while the green cabbage is sweeter, at least when it goes to the local options. The coleslaw also tastes great the next day, just be sure to keep it well covered! I’m also sending this over to /52weeks of cooking for there America challenge as nothing says summer in the US so much as having friends over for a bbq – complete with some delicious coleslaw!
Potato Beet Salad
Okay, I promise this will be the last beet recipe for the near future but when a coworker brought in a bag of beets from his local garden I couldn’t pass! I decided to recreate a potato salad that I frequently have with Joe’s family, after asking his Aunt and Uncle to share their secret. I had to make a few changes since I try to avoid mayo as much as possible, but that’s what Greek yogurt is for so wasn’t a problem at all. The best part is this is one of those dishes were parts can be made in advance, in fact this dish tastes even better when it has time to sit and embrace all the flavors going on.
This dish might be an interesting shade but it’s delicious, and probably one of the healthier picnic salads out there. For a twist stuff the salad inside of a cabbage leaf for a different type of taco – one with all the crunch and half the guilt!
Slow Cooker Eggplant Korma
First off, not planning to go on any breaks from blogging anytime soon. However I am thinking about changing the blog titles in order to make DancingVeggies slightly easier to navigate. Currently I pick song lyrics that are bouncing around in my head, sometimes they relate to the recipe I’m featuring and sometimes they are nothing more than an ear worm. However it’s been two years (!!!) and now that I have almost 200 (!!!) recipes I want to make sure people can easily see what I’m cooking and when. This line of thought also motivated the changes to the Recipe page, adding categories and updating links. The issue with making the change as I see it relate more to existing entries, do I go back and change them so that everything “fits” or do I leave those as they are as a way of remembering where I started. What do you think? What can I do to make DancingVeggies more accessible?
Now that the business is out-of-the-way, today’s recipe is perfect for that summer garden that is going crazy. I also worked with it a bit to make it slow cooker friendly, since a hot stove top is never a welcome thing this late in July in Virginia. I have been told that as written this recipe is rather spicy, to cut back on the heat leave out the pepper or use half.
I don’t think I have repeated the vegetables from one korma to another, aside from the eggplant. Carrots, peppers, squash, tomatoes, and peas have all been tossed in this dish at one point or another and I don’t know if I have a true favorite. Generally I try to include one crunchy vegetable and one meaty item in order to give the dish dimension.
Rotini with Greek Feta Dressing
Things are starting to slow down in the wedding world, which would result in more blogging if my work decided to go along that path. Unfortunately things at work are picking up even more speed, but I keep telling myself that in this economy I’m blessed to have a job regardless of how many hours I’m working. I’m also fortunate that I have coworker who are more than willing to be co-workers when it comes to recipe ideas…and even more so when it comes to taste testing cookies and other desserts. This recipe is a modified version of my mom’s standard pasta salad. I decided I wanted to switch up the dressing and after bouncing ideas around with the others in my fish bowl office, decided to try using greek yogurt as a base. The result was a hit and since the original experiment I have been mixing the greek yogurt with other Mediterranean flavors in a quest to find the perfect dressings and dipping sauces.
Did I mention this recipe is also really quick to make and perfect for bringing to pot lucks and picnics? To give the dressing a pop trying adding black olives to the dressing and pasta or some sun dried tomatoes. The dressing also keeps well on it’s own with very little separating which is always a plus in my book. I am going to try a greek yogurt/pesto fusion this week and fingers crossed it will be a success!