What's Up?

Thanks for all of the awesome comments on the cookbook. I can't wait to finally have it finished and see it on bookshelves.

I haven't totally disappeared, although it has been a few weeks since I last blogged. Well, here's the latest from the Hasson camp: I've been working on recipes for an upcoming magazine article (I'll share details when I can), still editing chapters for Vegan Diner, developed and launched a new bowl at the cart, had my daughter home for Spring break and celebrated her 19th birthday, decided to try my hand at serging, after watching the amazing Miss Kittee with hers (although it's still siting on my dining room table waiting to be used), signed up for a sewing class to make my own t-shirts, have been teaching my son how to drive so he can take his driver's test, and lastly, trying to do a blog/website redesign. Whew!

It's all lots of fun though, and I'm really enjoying the process of doing the site design. Especially since I know nothing about HTML or CSS. But, I've learned a few things along the way, and am thinking about building it at Squarespace, and moving everything (including this blog) over to juliehasson.com. I was going to use Wordpress, and still might, but Squarespace is looking pretty cool. Anyone have any thoughts or tips for me here? I'll let everyone know before I move the blog.

I hope everyone is having a great spring!

Julie

Chocolate Chip Espresso Cookies

Did I mention that they're vegan too? These cookies are my son's favorite. They have a nice coffee punch, with a hint of cinnamon. Soft and chewy, they're actually even better the second day (if they last that long). If you worry about caffeine, you can use decaf, but there's only 2 tablespoons in the whole recipe, and it makes a lot of cookies. They would probably be wonderful with a handful of toasted pecans too. The cookies freeze well, which I love because then I have them on hand for a quick treat. What can I say but, start baking!

Julie's Chocolate Chip Espresso Cookies
Preheat oven to 350°F
Makes about 28 large cookies

3-1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon instant coffee
1 tablespoon finely ground espresso
1-1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2/3 cup canola oil
2-1/4 cups packed brown sugar
Egg replacer for 2 eggs (I use Bob's Red Mill brand)*
About 1/3 cup soymilk
1 tablespoon pure vanilla
2 cups rolled oats (old fashioned)
2 cups chocolate chips or chunks

1. In a small bowl, combine flour, baking powder, coffee powder, espresso, baking soda and cinnamon.
2. In bowl of stand mixer, beat together oil and brown sugar. Add egg replacer and vanilla, beating until smooth. Add flour mixture to oil mixture, beating just until mixed. Add soymilk, beating until mixed. If dough is too dry, add an additional tablespoon of soymilk. Stir in the oats and chocolate chips (dough will be pretty stiff).
3. Scoop mixture onto parchment lined baking sheets, lightly press tops of cookies with hand and bake in preheated oven for 14 minutes, or until puffed and slightly cracked on top (but still soft to the touch). Let cookies cool on baking sheet completely before removing.

*Make sure to blend egg replacer with necessary liquid before adding to batter