Spiced Pumpkin Seeds

This week is flying by y’all! Tonight we are headed to see one of the Kiwi’s favorite bands, the Mountain Goats, and then just one more work day. The Kiwi is taking Friday off, so hopefully we have at least one day without crazy long lines.

Also on Friday, I will be over on the lifestyle blog, Charming Lucy, sharing the recipe for our favorite fall breakfast, Whole Wheat Pumpkin Spice Pancakes. Yum!

Today, I thought I’d pop in really quickly to share an easy peasy topping for all of those pumpkin spice goodies you’re baking this month, including those pancakes I know you’re going to be whipping up this weekend.

{P.S. Have y’all made that pumpkin puree yet?!  I want to hear about it!}

Spiced Pumpkin Seeds on Whole Wheat Pumpkin Spice Pancakes from Kiwi and Peach

Spiced Pumpkin Seeds

1/4 cup shelled pumpkin seeds
1 tsp honey
big pinch of sea salt
little pinch of cayenne pepper
2 tsp butter

Start heating your pan on medium heat. While thats getting hot, mix your pumpkin seeds, honey, salt, and pepper together in a small bowl. Make sure it is mixed well or you might get a surprise clump of cayenne pepper. Ouch!

Once the pan is hot, melt the butter and then toss in the seed mixture.  Stirring continuously, cook for about 5 minutes or until they are nice and toasted and most have popped. {Oh and watch out, they pop!}

Peach and Rosemary Polenta Cake with Honey Buttercream

One of the wonderful things about the expat community is how incredibly welcoming it is to newcomers. It’s easy to make friends in that kind of environment, especially for us wallflowers, but the community is also tends to be fluid. Most folks, at least here in Munich, tend to be on fixed term contracts and will be leaving after a year or two. So as wonderful as it is making friends from all over the world, you know that eventually they will be moving on to new places or going back to old familiar ones. It’s lovely having friends all over the world, but it’s also a bit lonely when all of your friends have left while you’ve stayed behind.

But then… they come back!

It seems like our house has been {and will continue to be for a few more months at least} a revolving door. Friends and family have made our sofa bed their home and lots of great visiting has been happening over a couple beers and a table full of food. These awesome people have also unwittingly been guinea pigs for lots of new recipes so for that, thank you.

Today one of my friends from my au pair year is arriving and, since food is my love language, naturally I made cake. So here’s to catching up, trips down memory lane, great conversations, trips to the Wies’n, and tons of great food.

Peach and Rosemary Polenta Cake with Honey Brown Butter{cream} from Kiwi+Peach

Peach and Rosemary Polenta Cake

{inspired by Adventures in Cooking}
The whole recipe is reduced to make a two layer cake instead of three only because I don’t have three pans. Aside from adding the peaches, I replaced the sugar in the cake with honey so some amounts of other ingredients also had to change to compensate for the differences. 

The Dry
1 1/2 cups wholemeal flour {I used spelt.}
1/3 cup uncooked polenta {or cornmeal. It’s the same thing. I can’t get cornmeal here, so I went with polenta}
1 tsp baking powder
3/4 tsp baking soda

The Wet
3 eggs
3/4 cup honey
1/2 cup olive oil
3 Tbsp apple juice {I used unfiltered.}
1/2 Tbsp vanilla
1/4 tsp allspice
1/4 tsp nutmeg
3 cloves, crushed and ground

To Fold
2 Tbsp rosemary, finely chopped
2 small peaches, cubed

Preheat the oven to 350°F/180°C.

Sift the dry ingredients together into a medium sized mixing bowl and then set aside.

In a large mixing bowl, beat together the eggs and honey. Then add the olive oil, apple juice, vanilla, and spices and stir until it’s combined.

Slowly add the dry ingredients in batches and mix until it’s just combined. Don’t want to over mix it! Gently fold in the peaches and the chopped rosemary.

Pour the batter up into two 6 inch cake pans and bake for 30 minutes.

When they’re finished transfer the cakes to a cooling rack and let them cool completely before icing.

Peach and Rosemary Polenta Cake with Honey Buttercream from Kiwi+Peach

Honey Buttercream

{from Adventures in Cooking}

1 stick {140g} butter
1 cup powdered sugar {icing sugar for the Kiwis}
1/4 cup honey
1 Tbsp cream {or in my case, soy cream}, optional but recommended

First step is to brown the butter. The short version is melt the butter over medium heat then let it keep cooking until it goes from light yellow to a rich tan color, little black bits start to form, and it starts to smell like nutty toffee. {Eva over at Adventures in Cooking explains this process beautifully, so if you’re unsure head over there and read up.} When you get to that point, set it off the heat to cool for a bit then pour it into a bowl lined with plastic wrap. Pop the bowl in the fridge until the butter is cooled and firmed enough to use for the buttercream.

When you poke it the butter should feel soft but your finger shouldn’t sink in. Let’s make some buttercream!

Sift your powdered sugar into a large mixing bowl. Cut the butter into cubes and add them to the bowl along with the honey. Beat them all together until you like the consistency. If it’s a bit thick, add some cream to smooth it out.

Peach and Rosemary Polenta Cake with Honey Brown Butter{cream} from Kiwi+Peach

Naturally Sweetened Coconut Whipped Cream

Want to know something weird about lactose intolerance?

I am absolutely repulsed by some milk products, specifically milk and cream. Even the fresh stuff smells sour to me, like buttermilk. {Which some people, Germans in particular, drink neat, but it’s not my thing. Clearly.} Now I don’t really know what came first the aversion to milk or the lactose intolerance, the chicken or the egg. Theories abound as to why some folks are completely lactose intolerant, some mildly, and some not at all. The disposition is definitely genetic, but it’s my theory that it is exacerbated by avoidance which, in some cases, is caused by this aversion.

Or maybe I’m just weird.

Either way, long story short, I don’t like cream. But I do like coconut. So if I’m going to make whipped cream, I’m probably going to whip coconut cream as opposed to regular cream because then I don’t have to take an enzyme and I like the taste.

Not a coconut fan? Then this isn’t for you. This definitely has a coconut-y flavor, so keep on keeping on with your cream. But if you are a coconut fan-girl like me, then this can be the perfect dairy-free substitution for those desserts that are just begging for a dollop.

Plus its a ton less work. Can’t beat that. {or rather you can. because you beat it. with a whisk. i’m done.}

Coconut Whipped Cream {sweetened naturally} | kiwi+peachSprouted Kitchen’s summer peach tart
with our naturally sweetened coconut whipped cream, blueberries, and granola.

Naturally Sweetened Coconut Whipped Cream

1 can of full fat coconut milk
1/4 cup of maple syrup, honey, or agave {more or less depending on your taste and the dish}

Put the can of coconut milk in the fridge over night. All of the water will settle to the bottom and all the lovely cream {read: fat} will solidify at the top.

When you’re ready to make the whipped cream, open the can and scoop that all of that cream into a medium sized mixing bowl leaving the water behind. Whisk on high and gradually add in your sweetener until you’re happy with the taste.

The great thing about this is that you can completely adapt it to the delicious treat you’re going to be putting it on. You can add spices, more or less sweetener, whatever! Go crazy y’all!

Summer Monogram Swap {and Bourbon Buckeyes}

One of the best parts of this blog adventure is the wonderful blogging community that it makes you a part of. Folks that know exactly what it’s like pouring your heart and time into your tiny little corner of the interwebs and hope that the people reading it respond to your voice and what you’re talking about.

There are a seemingly never ending number of opportunities to meet and connect with these other folks. When I saw that one of my favorite style bloggers, Nicole from Probably Polka Dots, was hosting a monogram swap I thought “Why not?”. I’ve never done anything like this before but I really liked the concept of connecting with one or two bloggers and really getting to know them. The fact that I’d get to gift and be gifted something personal and unique made it even better.

Our group was a trio. I was entrusted with finding the perfect gift for Susan, a lifestyle blogger from Ohio. I have loved every minute of getting to know Susan and spending time in her space, Charming Lucy. She is creative and stylish, but the thing I find most inspiring about her blog is how highly she talks about her precious daughter and blog namesake, Lucy. Be sure to head over to her blog to see what I ended up giving her!

When I found out that Sarah, a style blogger from Kentucky, was going to be picking out my monogramed goodie I was pretty pumped. The girl has style as evidenced by her blog Simply Sarah Style, so I knew I’d be getting something awesome. Since we are all about the kitchen over here, she picked out some cute personalized recipe cards and a monogrammed tea towel. Thanks so much Sarah!

tea towel     recipe cards
photo credit: the mama

Ladies, thank you all so much for making the swap a great experience. And, because y’all are both so awesome, I thought I’d share a little recipe I cooked up that was inspired by both of y’all.

Football season is THREE days away and, for the football devoted, that means lots of tailgating, football watching get togethers, and a significant amount of cooking every weekend. {At least, that is what it would mean that for me if we were in the States, but we’re not. So football season means 2am game starts and lots of gnashing of teeth if the video feed freezes.}

One of the things I’ve learned in my years of tailgating is that if you put liquor in it, folks will eat it. Traditionally a tailgate favorite for fans of The Ohio State Buckeyes {sorry Michigan fans, I do love you}, I think that regardless of your school allegiance, these are a bite sized, Kentucky bourbon filled dessert that folks can get on board with.

Normal buckeyes are pretty simple–peanut butter, powdered sugar, and chocolate. In a effort to up the nutritional value of these a bit, I wanted to eliminate most of the refined sugar, so instead of powdered sugar, we’re using peanut butter cookie crumbs and mixing it with cream cheese and bourbon and then dipping it in dark chocolate. Bam.

Kiwi+Peach: Bourbon Buckeyes {whole grain, no refined sugar, and so, so delicious}

Bourbon Buckeyes

The Crumb
1/2 cup peanut butter
1/3 cup maple syrup
1 tsp vanilla
3 Tbsp coconut oil, melted
1 cup whole grain flour {I used spelt.}
1/2 tsp baking soda
1/4 tsp salt

The Mix
6 ounces {175 grams} cream cheese
2 Tbsp bourbon
2 Tbsp maple syrup

The Cover
8 ounces {200 grams} of dark chocolate

Preheat the oven to 350°F/175°C.

In a large mixing bowl, mix the peanut butter, maple syrup, vanilla and melted coconut oil together. Slowly add in the flour, baking soda, and salt until they are just incorporated.

Spoon golf ball sized balls of dough onto a lined baking sheet and press flat with a fork. Pop them in the oven and bake for 10 minutes or until they are crispy.

You could stop here and just have some peanut buttery cookies, but I recommend you keep going. Its about to get delicious.

When the cookies are finished, let them cool for a quick minute, and then put them into your food processor. Process until there are no chunks of cookie left, just crumbs.

In a small bowl, whisk the bourbon and maple syrup into the cream cheese. Empty the cookie crumbs into a large mixing bowl, and add the cream cheese mixture. Mix until it’s fully incorporated.

Roll into golf ball sized balls and pop in the freezer for at least 30 minutes.

To melt your chocolate, break the bar up into small pieces and put the pieces in a bowl. Pop the bowl in the microwave for a minute. Stir the chocolate. If it’s not completely melted yet, keep going in 15 second intervals stirring well in between each. It shouldn’t take more than 1 or 2 more hits.

Dip the bottom of your peanut buttery ball of goodness into the chocolate then transfer to a parchment paper lined tray. Let the chocolate harden and then store in the freezer until about 30 minutes before you’re serving them.

This should get you about 20 buckeyes. Adjust your amounts accordingly, but just a warning, everyone at your tailgate will be gobbling them up!

Gorilla Pull Apart Bread {aka Jesus}

I acknowledge that is an incredibly sacrilegious title. Please don’t break out the pitchforks or stones just yet. Wait until I’ve shared the recipe.

Once upon a time, my college roommate told me about this episode of Paula Deen where she cooked for Jimmy Carter. {This is all pre-scandal, mind.} One of the things she made was Gorilla Bread. So going based on my roommate’s memory of what was in it, I whipped up this magical concoction that we henceforth called Jesus because it makes you say “Jesus Christ! That’s the best thing I’ve ever put in my mouth!”

{commence stone throwing}

Despite it’s slightly sacrilegious name, it really is the best. thing. ever. Definitely not healthy, but that’s why you had the fried egg and tomatoes last night right? This is really a great something something to whip up if you have house guests and want to impress them with a great breakfast! So let’s get to it shall we?

Kiwi+Peach: Gorilla Bread {aka Jesus}

Gorilla Pull Apart Bread {aka Jesus}

The Caramel
1/4 cup cream {or soy cream}
2 Tbsp butter
1/2 cup brown sugar
1/4 cup pecans, slightly chopped

The Bread
1 Tbsp cinnamon
2 Tbsp sugar
biscuit dough {or a can of the pre-made stuff}
8 ounces of cream cheese

This recipe can be as simple or as labor intensive as you want it to be. If you’re looking for a super quick and impressive breakfast then by all means, use the canned biscuits; use pre-made caramel. Really. It will still be delicious. However, since the Kiwi and I are trying to eliminate highly processed connivence foods {like canned biscuits} from our diet, I decided to be a glutton for punishment do it the slightly harder way.

If you’re making your own caramel, heat all of the ingredients in a pot on medium low heat. Whisk gently for about 8 minutes and then transfer to a bowl. Mix in the pecans and pop it in the fridge to thicken up while you’re getting the rest done.

If you’re making your own biscuit dough, I highly recommend using the Kiwi’s recipe. I whipped up the biscuit dough according to  his fabulous instructions {substituting 1/2 the flour for whole wheat}, but stopped following his instructions after I got the dough made. Then I rolled it out and used the 3 in biscuit cutter to cut out my biscuits.

At this point, the rest of it is the same whether you’re using pre-made or you’ve just made it from scratch.

Preheat the oven according to your biscuit instructions. {450°F/225°C if you’re using the Kiwi’s recipe.}

Go ahead and grease your baking dish. I used a 6 inch pie dish this time, but I’ve had success with loaf pans and with bundt pans too. Use what you got.

In a small bowl, combine the cinnamon and sugar and mix well.

Spoon a good sized dollop of cream cheese in the middle of a biscuit and fold the biscuit around the cream cheese. Roll it into a smooth ball. Roll it around in the cinnamon sugar until it’s completely coated and then transfer to the baking dish.

Repeat for the rest of the biscuits.

Once they’re all in the pan, pour the caramel over the top. Really cover it. Then pop it in the oven to bake according to your biscuit instructions. {20 minutes for the Kiwi’s recipe.} Be sure to put a cookie sheet or something to catch drips underneath just incase the caramel decides to get unruly. Check it occasionally as well. If it starts smelling like burning sugar, take it out. Nothing worse than burnt caramel. That wouldn’t be a good way to start your day!

When it’s finished, let it cool for about 5 minutes and then plate up and enjoy!


Don’t forget to vote for us in The Kitchn’s Small Cool Kitchens 2013!

TheKitchn Small Cool Kitchen 2013: Lauren's Tiny Yet Airy Kitchen

Summer Berry Apple Crumble

One of my favorite things to do in the summer is to go berry pickin’. Growing up my grandparents had a blueberry bush out back, and I could strip that thing in no time flat {some even ended up back in the kitchen too}.  When I was living in Athens {Georgia, not Greece}, my friends and I would head over to Washington Farms to get our fill of strawberries, blueberries, and blackberries! This would of course lead to lots of strawberry margaritas, blueberry pancakes, and berry salads for the following week. Despite our efforts, we could never quite manage to use all of them up before they would start going off and we had to drink a crazy amount of smoothies. {not complaining.} In retrospect, maybe we just shouldn’t have picked as much, but that thought never occurred to me then. I viewed it as a challenge, and I wish I’d had this recipe up my sleeve. You can use pretty much any berry you have on hand and it requires hardly any prep. Thats my kind of dessert!

Summer Berry Apple Crumble

{inspired by a recipe in one of Zane’s cookbooks Kiwi Favourites}

The Fruit
1 granny smith apple
1/4 cup blueberries
1/4 cup blackberries
1/2 cup strawberries
2 Tbsp brown sugar

The Crumble
1/4 cup oats
1/4 cup shredded coconut
1/4 cup almonds
1/4 cup whole wheat flour
1/4 cup brown sugar
1 tsp cinnamon
1 tsp ginger
1 tsp allspice
1/4 cup butter, cubed and cold

Preheat the oven to 350°F/180°C.

Peel your apple and cut it into 1 inch cubes. Core your strawberries and cut them in halves or quarters {depending on the size}. Wash the other berries and throw all the fruit in a bowl. Sprinkle in the brown sugar and give it all a stir. Set the bowl to the side and let it sit for a bit while you make the crumble.

If you have a food processor, this is going to be a walk in the park. If you don’t… Why don’t you go grab a food processor? Toss all of the crumble ingredients in the food processor and process until the butter is incorporated and its crumbly. Simple. As. That. {If you don’t have access to a food processor, you can work the butter in using a fork or pastry cutter. I also recommend using slivered almonds instead of whole if you’re going this route. You can thank me later.}

Grease a pie dish {I used a 6 inch one}, and pour your berry mixture in. Sprinkle the crumble over the top, and pop it in the oven for 35-40 minutes or until the crumble has browned a bit and looks crispy!

Serve it hot with some frozen yogurt or whipped cream.

Kiwi+Peach: Summer Berry Apple CrumbleLinked to Fresh Food Wednesdays.

 

Mini Apple Hand Pies with Salted Caramel

Happy 4th of July friends! In honor of celebrating our independence from those fun Brits who wanted us to drive on the left side of the road and favored the letters ‘S’ and ‘U’, I thought I’d share one of my most quintessentially American recipes. It doesn’t get much more American than eating apple pie and homemade ice cream. Am I right?

Kiwi+Peach: Mini Apple Hand Pies with Salted Caramel

These pies are the perfect dessert for cookout because you can just pick them up and pop them in your mouth. No cutlery needed. Plus they are precious, yea? Everything is cuter in miniature.

Kiwi+Peach: Mini Apple Hand Pies with Salted Caramel

Mini Apple Hand Pies with Salted Caramel

{adapted from Just a Taste, makes 8 little pies}

The Dough
1 cup whole wheat flour + some for flouring your work surface
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter
1/4 cup plain yogurt {or sour cream}

The Filling
1 granny smith apple
1 tsp fresh squeezed lemon juice
1 Tbsp brown sugar
1/2 tsp cinnamon
1 tsp whole wheat flour
2 tbsp caramel sauce
sea salt

The Wash
1 egg
1 Tbsp water

In a medium sized bowl, mix together the flour, salt, and baking soda. Cube your butter and toss it in there. Go ahead and measure the yogurt but don’t add it yet. Using your hands, work the butter into the flour. Then mix in the sour cream and transfer to a well floured surface and knead it a bit. The dough will be pretty wet, so as you are kneading, slowly add more flour until it’s not sticky anymore. Using a rolling pin, roll the dough out into a rectangle and then fold it into thirds. Roll it out and fold into thirds again. Then wrap it up in Glad wrap and stick it in the fridge while you work on the filling.

Preheat the oven to 450°F/225°C.

Peel your apple and chop it up pretty small. Put your little pieces of apple in a bowl. Douse it with the lemon juice and sprinkle with the brown sugar, cinnamon, and flour. Mix it up and let it sit for a bit.

Grab the dough from the fridge and turn it out on a well floured surface. Roll it out pretty thin. Use a 3 inch biscuit cutter {or a glass} to cut out you circles. Keep re-rolling it out until you’ve gotten as many circles as possible.

Spoon the apple filling onto half of the circles and top each with a generous 1/2 tsp of caramel sauce. {I used a sauce that came in a jar because I have had ZERO luck making my own caramel here in Germany. Something to do with the fact that their brown sugar isn’t real brown sugar.} Sprinkle with sea salt and then top with the other half of the circles. Press the edges together and then using a fork, really press them closed. Cut three slits in the top of each pie. In a small bowl, mix together the egg and water to make your egg wash. Brush the tops of your pies with the egg wash and pop it in the oven for 15 minutes. When they are finished let them cool for a quick minute and then plate them up for your cook out!

Strawberry Margarita Cupcakes

Today we are headed to Cinque Terre.  I could not be any more excited.  Cinque Terre has been on my must-see list since study abroad in college, and I just had to include it on our Tour of Italy itinerary.  I can’t wait to hike the famous trail, eat pesto on giant slices of warm fococcia bread, and hang out on the rocky beaches.


Apparently the fancy cupcake trend is ending. This kind of breaks my heart. I love cupcakes. They are probably my favorite form of dessert ever. It satisfies my sweet tooth, there are a million and a half different combinations of flavors {Elvis cupcake anyone?} so I never get bored, and portion control is built right in. What more can you ask for?

I’ll grant you, this is not a healthy cupcake, but every now and then you deserve a treat. So before cupcakes become so 2012, why not whip this up for that summer cookout you’re having next week? Folks will rave. I promise!

Kiwi+Peach: Strawberry Margarita Cupcake

Strawberry Margarita Cupcake

{yield 9 delicious cupcakes}

The Cupcake
1/3 cup unsalted butter {room temperature}
2/3 cup sugar
1 egg
zest from 2/3 of a lime
juice from 2/3 of a lime
¼ tsp of vanilla extract
1 cup all-purpose flour
1 tsp baking powder
¼ tsp of salt
1/3 cup buttermilk

The Strawberry Margarita Filling
1/2 cup of strawberries
zest from 1/3 of a lime
juice from 1/3 of a lime
2 Tbsp tequila
¼ cup of powdered sugar
2 tsp cornstarch
1 tsp coconut oil

The Frosting
½ cup unsalted butter {room temperature}
1 ¼ cup powdered sugar
¼ cup strawberry margarita filling

Preheat the oven to 325˚ F.

Cream the butter and sugar together until the mixture is fluffy. Add the egg and mix well. Then mix in the lime zest and juice and vanilla.

While holding over the bowl, add the flour, baking soda and salt to a wire strainer {or sifter}. Alternate adding the dry ingredients and the buttermilk. Begin with the dry ingredients, then the buttermilk, then the dry ingredients, then the buttermilk, and then the rest of the dry ingredients. Don’t over mix it– mix until they are just incorporated.

To prepare your cupcake pan, line with the wrappers and either give them a spray with cooking spray or use a pastry brush to brush on a bit of melted butter or canola oil. {I did the latter because we don’t have cooking spray in Germany.} Once your pan in ready spoon the batter into the cups. Bake for about 30 minutes or until the top is springy and the edges are slightly browned. When they are finished, transfer them to a wire rack and let them cool completely.

While the cupcakes are a cooking, get to work on the filling and the frosting.

For the filling, add the strawberries, lime zest and juice, and tequila to the bowl of a food processor and puree the mixture until there are no chunks of strawberry left. Pour into a small bowl. Whisk in the powdered sugar and cornstarch until they have dissolved and then add the coconut oil. Give it a hit in microwave for 30 seconds and then whisk until the coconut oil is incorporated. Pop it in the fridge until you are ready to use it so that it can thicken up a bit.

For the frosting, cream the butter, powdered sugar and filling together in a large bowl until it is a frosting like consistency.

Once the cupcakes have cooled, use a strawberry corer {or a knife} to scoop out the middle of your cupcakes. Spoon about a teaspoon of the filling in the middle of the cupcake. Spread {or pipe if you want to be fancy} the frosting over the whole top of the cupcake making sure to cover the filling completely.

Then you could eat it as is… or you can decorate it! Top with a lime wedge or a bit of strawberry. Roll the rim of the cupcake in green sugar. Sprinkle with lime zest. Add a sombrero. Go crazy!

Dark Chocolate Oatmeal Cookies

I will preface this post with a disclaimer. These are not healthy cookies. I repeat. These are not healthy cookies. However, the original old family recipe was worse {health wise, taste wise they were phenominal}.  These at least have some fiber and there certain health benefits in dark chocolate {thank goodness}. However, they still have some refined sugar and they still have saturated fat, but, lets be honest, that’s what makes them taste so good.

And they are good. I have about 1,000 middle schoolers {and a few teachers} that will tell you how good they are. When I was teaching, I used a version of this recipe to test my middle schoolers on our measuring and food safety unit. On the first day of class, the most popular question was always “When are we making the cookies?” When the day came, they were giddy; some even brought milk to enjoy them with and all across the classroom a heard a chorus of “Mmmmm. These are so good.” So there you have it, from the mouths of babes.

To settle the inevitable conflict about who’s version of the English language is correct, the Kiwi and I have an agreement about cookies vs. biscuits. If its chewy and soft, its a cookie. If it breaks your teeth, its a biscuit. These, my friends are definitely cookies. And they are absolutely perfect with a glass of {soy} milk. Even better, make yourself an amazing ice cream sandwich. {Take a cookie and flip it over. Spoon a layer of frozen yogurt on it and then top it with another cookie. Freeze for at least 20 minutes.}

Dark Chocolate Oatmeal Cookies

{makes 9 big cookies}

The Dry
2/3 cup flour {I use whole wheat.}
2/3 cup oats
1/4 cup dark chocolate, chopped into chunks {I use 85%.}
1/4 cup brown sugar
1/4 cup pecans, chopped {optional}
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt

The Wet
¼ cup butter, melted
2 Tbsp veggie oil
¼ cup honey
1/2 tsp vanilla

Preheat the oven to 350°F/175°C.

In a large mixing bowl, measure the dry ingredients. Melt the butter in the microwave and add it, the veggie oil, honey and vanilla to the dry ingredients and mix it all together. Spoon onto a lined cookie sheet and bake for 10 minutes. When they are finished let cool for a bit to help improve their structural integrity {which the Kiwi questions}.

{substitutions}

For a fluffier and admittedly prettier cookie {see below}; in the same amounts, use all purpose flour instead of whole wheat and white sugar instead of the honey. While the whole wheat flour and the honey are less processed, they do make the cookie a bit dense and give the cookie a strong honey flavor. I love that flavor, but if you don’t, use the sugar!  The original version also used an egg instead of veggie oil, but for this amount of cookies you would need a half of an egg and thats just a pain.