Feeding the family

I'm visiting my family on the Sunshine Coast at the moment, and enjoying cooking for them. This afternoon, I baked my little brother some after-school cookies, which he hailed! I also made some herb-stuffed mushrooms with salad for dinner.

Chocolate & walnut cookies

These cookies are quite chewy/soft, and have a nice "nutty" taste, for lack of a better word.

2¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup softened Nuttelex
¾ cup white sugar
¾ cup brown sugar
1 tsp vanilla extract
½ tsp almond essence
No Egg for 2 eggs
1 cup chopped walnuts
2½ cups Sweet William chocolate chips

Preheat oven to 190°c. In a medium-sized mixing bowl, combine the flour, soda & salt. In a larger bowl, beat the Nuttlex, the white & brown sugars, the vanilla, and the almond essence. Next, add the "no eggs" one at a time, beating well. Gradually beat the flour mixture into the wet mixture. Stir in the chocolate chips and walnuts. Bake on paper for 8 to 10 minutes.

Capsicum-and-herb-stuffed mushrooms

I altered the seitan-and-herb-stuffed mushroom recipe in Vegan with a Vengeance. As my meat-eating family is afraid of all mock meat, I replaced the seitan with red capsicum. I also doubled the spices and lemon zest. These mushrooms were quite filling and very tasty. I do, however, prefer the stuffed mushrooms in this book. Argh, they're so good.