Harvey is doing so well. His urinary crystals seem to have cleared up (though we will be keeping a close eye on the situation for the next few months). His fur is returning to it’s former glory, and he is back to his happy, social, affectionate self. I am so happy and relieved to have my little sweetie back to normal. It was very difficult to witness a furry ball of joy become a depressed, withdrawn, scruffy, lump of despair. I am ecstatic that Harvey is recovering, both physically and emotionally. At the same time, I am so sad that Dennis and Harvey couldn’t coexist. I miss Dennis everyday, and am amazed at the hole the little menace left in my heart after only 3 months… So I’ve been a bit mopey as of late.
(pictures and recipe updated on April 4, 2018)
Yesterday Dave told me I looked lost and to go bake something (anything). I just shrugged, saying that I didn’t feel like it… Pressing on, he adds, “You can try out your new hand mixer.”… There it was, a little spark of enthusiasm… For Christmas, I received a new Breville hand mixer, with stainless steel attachments (beaters, whisk, and dough hooks), 16 speeds, and a build in timer. She is gorgeous!… I nodded. Yes, I should try out the hand mixer (you know) to be sure it works ;-)… She works beautifully. I love how she feels in my hand and the speeds are amazing (1 is slow, like stirring by hand)… I’m already a bit of a mixing fanatic, but my new favorite appliance may turn me into a full on mixing geek!
So what did I bake after my long absence? I decided to keep things simple and gave my chocolate chip cookies a winter make over, lightly spicing them with the warm, earthy flavours of chai tea. A perfect comfort food cookie.
Chai Spiced Chocolate Chip Cookies
Recipe Type: dessert
Makes: 30 cookies (approx.)
- 2 1/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 cup Vegan Butter (I use Earth Balance)
- 1 1/4 cup packed, Light Brown Sugar
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Black Pepper
- 1/2 cup Plain Non-Dairy Yogurt 1
- 1 1/3 Dairy-Free Semi-Sweet Chocolate Chips
Preheat oven to 375°F and line cookie sheets with parchment paper.
Whisk together the flour, and baking soda. Set aside.
Cream the butter until smooth. Add the sugar, ginger, cinnamon, cardamom, cloves, allspice, and pepper, and beat on medium-high speed, until light and fluffy. Add the yogurt and beat on medium-high for about 1 minute. On a medium-low speed, beat in the flour mixture. Mix in the chocolate chips.
Scoop 2 tablespoons of dough for each cookie and drop mounds 2 inches apart on the prepared cookie sheet (I use a #30 scoop which holds approximately 2 tablespoons of dough).
Bake for 10 – 12 minutes until edges are firm and golden (the cookies will appear soft and puffy at this time). Cool on sheets for 5 minutes before transferring to rack.
Store in a tightly sealed container at room temperature.
1. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
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