Ninja Cookies

I made the recipe for Ninja cookies from Terry Romero’s new book Protein Ninja. I used my trusty chippits from Enjoy Life*, and the brown sugar from Wholesome Sweet, and a brown rice protein from North Coast Naturals.


*enjoy life picture is used with permission.

All vegan and non gmo. The Brown rice protein and coconut palm sugar are organic. The Enjoy Life brand ensures that they are always free from fish, tree nuts, potatoes, dairy, wheat, soy plus 6 other ingredients. Making Enjoy Life my number 1 brand because I don’t have to worry about allergies when using them when baking for potlucks- one less label to read.

I don’t have a recipe for the cookies, you will have to get her book. Here’s the cookies that barely made it to the oven, the batter was good, and sadly- they were devoured before I could take a pic after they were baked. They are more heavier than my usual go to cookies, but oh so yummy.



What’s your favorite cookie flavour?


The Make Ahead Vegan, book review and a recipe

Talk to me, baby
I’m going blind from this sweet, sweet craving, whoa
Let’s lose our minds and go crazy crazy
Ah ya ya ya ya we’ll keep on cooking and have meals in the freezer.

Unlike some hit songs, you will never get bored with this book. I first heard about Ginny McMeans a few years ago, when I was looking for freezer meals. During the busier times in life it’s nice to be able to have healthy foods in our freezers. You’re less likely to be tempted to eat junk food. And this book makes life a lot easier. You can double the recipes, and stick one dish in the freezer for later. Or sometimes you make a recipe, but end up with left overs that go bad before you have a chance to eat them. Ginny teaches you how to cut down on food waste and store food properly in your freezer.

The Make Ahead Vegan (125 freezer friendly recipes) offers tips on what not to freeze, the best types of storage containers, how to prepare your food, blanching times and a food storage guide. There’s even tips and tricks. Oh, and you know the abundance of veggies you get from the farmers market or even your own garden? Now you can have a taste of summer on cold long winter days.

Chapter 1:Party Pleasures that include: cauliflower chickpea pizza bites, chickpea balls in marinara sauce.

Chapter 2: Wake up and eat:chocolate layered cinnamon rolls, German apple cake, Fruit filled half moons.

Chapter 3: To warm you from the inside out: slow cooker vegan sausage black bean soup, veggie stew.

Chapter 4: Side to complement: creamy broccoli bake, cauliflower tots, slow cooker pull apart pizza rolls.

Chapter 5: Hearty Meals: American tetrazzini, chipotle lentil patties, pizza sandwiches.

Chapter 6: Extra embellishment: ketchup, Thai sweet chili sauce, butterscotch sauce.

Chapter 7: Sweetness: Cinnamon maple cookies, chocolate sugar cookies.

Chapter 8:Always Frozen- ICE CREAM!!!!

I’ve made about a dozen recipes so far from this book. I did fail at one, only because I decided to sub panko crumbs for breadcrumbs, but I used my “cauliflower rice” and made the broccoli bake- that was a tasty mistake 🙂

I’m stoked to be able to share a recipe with you. It was the very first one I made from the book. Both my kids loved them. Finally I don’t have to make two batches at once to please the minions. They were a nice blend of soft, with a touch of crunch, maple with cinnamon. I hope you enjoy this recipe as much as we did!!

Cinnamon Maple Cookies 700

Cinnamon Maple Cookies*

Cinnamon maple is a perfect combination and when the flavors get turned into cookies, eyes will roll in ecstasy. These are big cookies so get your munch on.

1 tablespoon coconut oil
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoon ground cinnamon
3 tablespoons sugar
1 cup vegan shortening
1 cup pure maple syrup
1 teaspoon vanilla extract
1 cup pecans

Preheat the oven to 350°F. Lightly grease a baking sheet with the coconut oil.
In a bowl, combine the flours, baking soda, and salt. Set aside.
Mix the ground cinnamon and sugar together and set aside also.
In a large bowl, with an electric mixer, beat the shortening on medium speed until light and fluffy.
Slowly add the maple syrup and beat until it is well incorporated. Beat in the vanilla.
Add the flour mixture to the maple syrup mixture and mix until just combined.

Fold in the pecans.
Drop by heaping tablespoons, 2 inches apart, on the prepared baking sheet.

Flatten a bit and sprinkle with the cinnamon-sugar.

Bake for 8 to 10 minutes.

Remove from the oven and place the cookies on wire racks to cool.

Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days.
Freeze in freezer bags and just take out a few when you want. They defrost almost immediately.

Will keep in the freezer for up to 5 months.

Visit Ginny’s blog Vegan in the freezer.

Follow her on twitter

Follow her on facebook

And if you still want more food porn, which I know you do- check out her  instagram

the make ahead vegan cookbook cover jpg

I was given permission to post the recipe and above photo’s on our blog by Ginny McMeans.

What are you excited to try? I would list every recipe I want to try, but then I would be writing out all the recipes 🙂

Chocolate, Need I Say More?

When I have a few extra mins, I get thinking, “What can I bake?” I didn’t have a lot of down time. I was also trying to get the mountains of laundry washed, dried and put away. I have to share laundry machines, which means 34 minutes until the wash is finished, then an hour in the dryer. Keeping the oven on while I ran up and down the stairs was not an option. So I thought, wait a second: I know that Dreena’s cookies only take 11 mins to bake, they are easy to put together and the minions love them.

I use enjoy life chunks instead of the mini chippits. I have a minion that doesn’t like chocolate, so this makes it easy to make some cookies without any for her. If you want a no fail cookie recipe that is amazing check out Dreena Burton’s site.


Look at how perfect they are 🙂

I didn’t stop there. Oh no, there was another recipe that I wanted to try. I came across it in Jazzy Vegetarian Classics cookbook.  These have peanut butter and chocolate and taste just like “those” store bought cups- only this has 3 ingredients and sinful tasting.


I only put a teaspoon per liner, so I ended up with like 18 cups instead of the 10 the recipe said. I thought I might have to store some in the freezer, so of course I turn to the knowledgeable people of facebook and even Laura herself, to see if these would keep nicely in the freezer for up to a month. I got answers on facebook and then the real answer came in when my daughter who HATES chocolate said she loved these cups. Problem solved, we all loved them, they were all gone within 48 hrs.  These would make for nice little treats beside all the other holiday baked goodies. Try them yourself, don’t worry- your family will love them (and you can freeze them if you are the only person in your household. You can also use Wow butter instead of peanut butter.) Here’s the link Choco-Peanut Butter Cups.


What is your favorite Christmas cookie?