Category Archives: Desserts

Vegan desserts….just as tasty with less guilt.

Vegan Coconut Cherry Ice Pops

 

Vegan Coconut Cherry Ice Pop!

Vegan Coconut Cherry Ice Pop!

Vegan Coconut Cherry Ice Pops are an incredibly simple and tasty summer treat! The coconut flavor actually compliments the cherry really nicely. Both taste like summer to me. With a little maple syrup, they are a perfect slightly sweet summer treat!

I have wanted to make ice pops for a while. Now that it is a bit warmer, I’m not baking so much. So I decided to make these to satisfy my sweet tooth! They were fun to make and I really enjoyed them while taking a break from painting later in the day.

Making Vegan Coconut Cherry Ice Pops!

Making Vegan Coconut Cherry Ice Pops!

I bought an ice pop mold on Amazon and it is easy to work with. The only tricky thing is, it is hard to fill them up all the way without making a mess. I err on the side of leaving more space and that has worked well.

Ice pop mold

Ice pop mold

I have made these twice in the last week and each time they disappear quickly! They are healthier than ice cream at only about 140 calories each. Of course, they are also dairy-free and lower in sugar than ice cream. By the way, I found this great site that calculates your recipes per serving for your. It’s called Calorie Counter.

I had a lot of fun taking pictures in the new house! 

Ingredients

10 ounces organic light vegan coconut milk

¼ cup maple syrup

18 frozen pitted cherries

Vegan Coconut Cherry Ice Pop Ingredients

Vegan Coconut Cherry Ice Pop ingredients

Yields: 6

Method

1. Prepare the popsicle mold by placing the pieces on the tray and removing the lids.

2. Whisk together the coconut milk and maple syrup.

Coconut and Maple Syrup

Coconut and maple syrup

3. Place about 3 cherries in each popsicle mold. Try to spread them out. They will stay in place because they are already frozen so they are hard. Choose the largest cherries from the bag.

Placing cherries into each ice pop

4. Pour the coconut milk and maple syrup mixture over the cherries into the popsicle molds. Remember not to overfill!

Pouring coconut mixture into molds

Pouring coconut mixture into molds

A close up!

5. Place the tops on the molds and freeze for at least 5 hours.

6. When you are ready to eat them, pour warm water over the outside for about 30 seconds to make removing the popsicle from the mold easier.

7. Enjoy outside on a hot day!

Vegan Coconut Cherry Ice Pops

Vegan Coconut Cherry Ice Pops

Vegan Oatmeal Cookies with Toasted Walnuts

Oatmeal Cookies

Oatmeal Cookies

It has been a while since I have written. A lot has happened! We moved out of Brooklyn and bought a house upstate. The last few weeks have been a whirlwind. We have been busy packing, saying goodbye to friends, and finally – moving! We are loving our new house and I’m excited to share pictures on bedstuyfoodie!

Our new house!

Our new house!

I decided to still keep the name Bedstuyfoodie because, even though I don’t live in Bed Stuy anymore, it embodies the general tone for my blog. Bed Stuy is diverse, foodie oriented, and timeless. I also spent the last 3 years blogging there, and so is the origin of my blog.

Enough about the move, let’s get to the food! I’ve been making these wonderful oatmeal cookies for the last few months from my favorite vegan blog, Oh She Glows. I have tweaked them to make them my own style over the last few months and I love the way they turn out!

Cookies

First of all, they are incredibly filling and hearty. The last few weeks before the move (while my kitchen was mostly packed) Rich and I ate them for breakfast with some fruit. The toasted walnuts, coconut, and oats really make these cookies great. While these ingredients are toasting, a aroma that makes  me think of Christmas cookies fills the house. 

Walnuts are such a healthy food: namely they have healthy omega-3’s, potassium, calcium and magnesium. Researchers say that walnuts are good for our heart, brain, and circulatory system. I recently read (and loved) Elizabeth Gilberth’s new book, The Signature of All Things. In it is the hypothesis that foods that look like certain parts of our body are good for that part of our body. For example, kidney beans being good for our kidneys. I don’t know if I buy it, but I did notice that an open walnut looks a lot like a brain! Check out this article on why walnuts are the ultimate brain food!

Walnuts = Brain Food!

Walnuts = Brain Food!

 

The plump raisins add a natural sweetness to each cookie. The dark chocolate adds a little richness. The cloves, nutmeg, and cinnamon give these cookies that timeless oatmeal cookie flavor.

The oat mixture

The oat mixture

Raisins!

Raisins!

Vegan Oatmeal Cookies
Yields 18
The toasted oats and walnuts make this recipe!
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Prep Time
25 min
Prep Time
25 min
247 calories
32 g
0 g
12 g
5 g
4 g
61 g
9 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
61g
Yields
18
Amount Per Serving
Calories 247
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
13%
Sugars 14g
Protein 5g
Vitamin A
0%
Vitamin C
1%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cup oats (divided)
  2. 1 3/4 cup walnuts
  3. 1/3 cup coconut
  4. 3/4 cup whole wheat pasty flour
  5. 1/2 cup brown sugar
  6. 1 teaspoon baking powder
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/4 teaspoon cloves
  10. 1/4 cup maple syrup
  11. 1/2 cup almond milk
  12. 3.5 tablespoons coconut oil
  13. 1 cup raisins
  14. 1/4 cup dark chocolate (either chips or chopped baking squares)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Place 1 cup of the oats on one cookies sheet, and the walnuts and coconut on another cookie sheet. Place them in the oven and toast them by baking at 350 degrees for about 15 minutes.
  3. While you are toasting these, in a medium bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and cloves together and mix well.
  4. When the toasted ingredients are finished, let them cool for about 5 minutes (I put mine in the fridge on the cookie sheets). Then place all of the toasted ingredients into the food processor. Process until they are all finely chopped.
  5. Next, add the ingredients from your medium bowl to the food processor, blend until well combined (no more than 1 minute).
  6. Add the maple syrup, almond milk, and melted coconut oil to the food processor and once again blend until well combined.
  7. Dump the mixture from the food processor into a large bowl and stir in the raisins, the remaining 3/4 cup of oats, and chocolate.
  8. Line a cookie sheet with parchment paper and bake at 350 degrees Fahrenheit for 10-12 minutes.
  9. Let cook for about 5 minutes and enjoy warm or cool!
Adapted from Oh She Glows
beta
calories
247
fat
12g
protein
5g
carbs
32g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Let me know if you try them and make your own adjustments! Enjoy!

No Bake Mini Key Lime Pie

 

Mini Key Lime Pie

Mini Key Lime Pie

Spring is here and what says warmer weather like citrius? Key lime pie sounded like the perfect dessert to compliment this warmer weather. 

 

Spring in Brooklyn!

Spring in Brooklyn!

I decided to go with mini key lime pies because they are so adorable. I also think mini desserts are a great way to still enjoy dessert in a healthier way. 

I found a great mini key lime pie recipe on a new blog, The Recipe Critic. She has some wonderful recipes. I tried to make it a little healthier and they came out great! They were also really easy and fun to make. 

Lots of limes!

Lots of limes!

With the price of limes these days, this was not inexpensive dessert. It was worth it though and the recipe actually made a lot of mini pies (about 16). 

The pies were aromatic, filling the apartment with a wonderful lime and cinnamon smell. The consistency was like a cheese cake. The flavor of the crust was sweet and cinnamony, which was a nice contrast to the zesty citrus taste of the pie filling. It is hard to eat just one!

No Bake Key Lime Pie
Serves 15
An easy no bake key lime pie recipe bursting with summer flavor!
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Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
180 calories
28 g
19 g
7 g
4 g
4 g
72 g
47 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
72g
Servings
15
Amount Per Serving
Calories 180
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 47mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
10%
Sugars 16g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
12%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups or 8 ounces organic ginger snaps (I used gluten free and they worked well)
  2. 1/4 cup butter or earth balance
  3. 1/2 teaspoon cinnamon
  4. 1 cup of greek yogurt
  5. 1/2 cup fresh squeezed lime juice (this can be anywhere from 5 to 10 limes in my experience. It really depends on the quality of the limes).
  6. 1 tablespoon lime rind grated
  7. 1 can of organic sweetened condensed milk
Crust Mixture
  1. Place the ginger cookies in a food processor until they are finely ground.
  2. Add cinnamon and melted butter and pulse until well combined.
  3. Line a muffin tin with cupcake papers.
  4. Place a little over a tablespoon of crust mixture in each cupcake paper. Press down with the bottom of a drinking glass so that the crust mixture is firmly packed.
  5. Place this tray in the freezer.
Filling
  1. Grate the rind of a few limes until you get a tablespoon of lime rind.
  2. Squeeze the same limes and several more until you get 1/2 cup of lime juice.
  3. In a large bowl, combine the yogurt, lime juice, lime rind, and sweetened condensed milk. Mix with an electric mixer until well combined.
  4. Take the muffin tins out of the freezer. Add enough of the yogurt mixture to the top of each one so that it is just shy of the top of the muffin paper.
  5. Freeze for at least four hours.
  6. Let thaw for about 8 minutes before serving.
Adapted from The Recipe Critic
beta
calories
180
fat
7g
protein
4g
carbs
28g
more
Adapted from The Recipe Critic
Bed Stuy Foodie http://bedstuyfoodie.com/
Mini key lime pie crust

Mini key lime pie crust

 

Key Lime Pie

The Best Vegan Chocolate Chip Cookies

vegan chocolate chip coconut cookies

There are so many vegan chocolate chip cookie recipes out there and I have tried many of them, this one is by far my favorite! I added coconut oil instead of regular oil, what an improvement!

The coconut oil adds a unique depth of flavor without being overwhelming, I tried another recipe a few weeks early that had too much coconut oil and it was overpowering. This chocolate chip coconut cookie recipe has the perfect proportion of ingredients. 

The recipe is adapted from an awesome blog I just found, The Lil Foxes. She has some wonderful, fun vegan recipes! 

The consistency of the cookies is crumbly, and they go great with a cup of tea! The chocolate and coconut combination makes for an addictive match.  

vegan chocolate chip cookies with coconut

I was so sad when we finished them (in only 2 days). I will have to make some more soon!

The batter is a little crumbly at first. Don’t be afraid to take of your rings and get your hands dirty! I find that mixing these cookies with your hands is the most successful way to blend everything together. Then you will have to create balls of the dough in your hands. Pack them hard! You can flatten them out afterwards if you like that look better. 

Crumbly cookie dough!

Crumbly cookie dough!

Note: If you find that the dough is too crumbly to make into balls, it is probably because too much of the coconut oil evaporated. Just add a little more soy milk and try again.

Let me know how you like them! 

[amd-zlrecipe-recipe:3]

What are your favorite vegan cookies? If you have a recipe, leave it for me to try! 

Vegan Peanut Butter Cups

vegan peanut butter cups

 

I have wanted to make vegan peanut butter cups for some time. As a child, I would trade my Halloween candy until I had as many Reese’s Peanut Butter Cups as I could possibly have. As the oldest of 5, the bargaining power was in my advantage and I was able to get quite a few.  As an adult, I have no taste for bad chocolate. I had a Mini Reese’s Peanut Butter Cup at work recently and was struck by how different the chocolate tasted from the chocolate I love now.

Not wanting to give up on the tasty combination of peanut butter and chocolate, I decided to make some vegan peanut butter cups with high quality chocolate. The peanut butter cups were both easy to make and an addictive treat!

Vegan Peanut Butter Cups

I froze them in order to get them to hold their mold, but I let them sit out for a bit before I ate them so they would be a little softer. They are also good completely frozen as an ice cream like dessert. The vegan peanut butter cups pair well with a cup of tea. I added a little salt on top to give them a sweet and salty combination. It really took them to the next level. A sophisticated, foodie, vegan peanut butter cup! The chocolate I bought is also fair trade, one more point for the vegan peanut butter cups! 

[amd-zlrecipe-recipe:1] 

 

The peanut butter cups before freezing

The peanut butter cups before freezing

Vegan Peanut Butter Cups

Vegan Valentine’s Day Treat – Chocolate Coconut Love Drops

Chocolate Coconut Vegan Love Drops

Chocolate Coconut Vegan Love Drops

To me, Valentine’s Day says chocolate and my Chocolate Coconut Love Drops are a perfect vegan treat for the day!

This is actually one of my older recipes. When I look at some of the pictures I was willing to put on my blog, I get embarrassed! I decided to re-do this posting after Rich requested that I make them again this year.

IMG_2865

The original recipe was inspired by another chocolate coconut vegan dessert recipe I found. These are a bit of work, but well worth it for the end result!

The Chocolate Coconut Love Drops are a lot like coconut ice cream covered in chocolate. After you make them, let them sit out for about 8 minutes to soften before eating them.  If you don’t, the flavor will be less pronounced.

I love to enjoy these Love Drops with a cup of tea. The outside is chocolaty and smooth. The inside is silky and sweet. It is hard to stop after just one! 

IMG_2820

This photo shows how your wrap the chocolate around the coconut.

IMG_2797

The coconut balls frozen and ready for chocolate!

IMG_2770

The coconut mixture ready to be rolled into balls.

 

 

Vegan Chocolate Coconut Love Drops
Yields 16
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
208 calories
14 g
5 g
17 g
2 g
13 g
41 g
26 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
41g
Yields
16
Amount Per Serving
Calories 208
Calories from Fat 145
% Daily Value *
Total Fat 17g
26%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 26mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Sugars 10g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Inside Filling
  2. 2 cups of unsweetened shredded coconut
  3. 2 tablespoon coconut oil
  4. ¼ cup of cane sugar
  5. 1 teaspoon vanilla extract
  6. 3 tablespoon coconut milk
  7. For the Chocolate Outside
  8. 1/3 cup almonds ground
  9. 1 cup of shredded coconut
  10. 2 tablespoon coco powder
  11. 2 teaspoon cane sugar
  12. 2 tablespoon vegan butter
  13. ½ cup vegan chocolate chips
  14. 6 tablespoons coconut milk
Instructions
  1. 1. Mix the inside filling ingredients in the food processor until blended. Add the coconut milk last, until the consistency is such that you can roll the coconut into balls but you do not have excess liquid.
  2. 2. Roll the coconut drops in your hand and place them on a cookie sheet lined with parchment paper, cupcake papers, or greased with coconut oil.
  3. 3. Freeze the drops for 15 minutes.
  4. 4. Melt vegan butter in a pot and add chocolate. Melt slowly so the chocolate temperature never rises too high.
  5. 5. Place this to the side to cool.
  6. 6. Chop almonds in the food processor until ground.
  7. 7. Add shredded coconut, coco powder, and sugar. Mixed until combined.
  8. 8. Mix in melted (and cooled) chocolate.
  9. 9. Add coconut milk until you have a creamy consistency to cover your coconut drops with.
  10. 10. Take the coconut drops out of the freezer and roll them in the chocolate (this was really messy!)
  11. 11. Place the drops back in the freezer for ½ hour.
  12. 12. Take out as many drops as you would like to eat and put them on a place for about 5 minutes.
  13. 13. Enjoy with a nice cup of tea!
Notes
  1. When you take the Love Drops out of the fridge, give them 8-10minutes to thaw.
beta
calories
208
fat
17g
protein
2g
carbs
14g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2828

Love drops in the snow!

Love drops in the snow!

Vegan Crustless Pumpkin Pie

Vegan Pumpkin Pie
I am getting ready for Thanksgiving with lots of practice recipes! I really wanted to make a pumpkin pie last night but I wanted to do it without all the carbs in the crust. We were already having a filling dinner and I felt like it would be too much. After some googling, I got some good ideas and decided to make my own.

If you are going to make this pie, make sure you start about 2 1/2 to 3 hours before you want to eat it. The pie needs to sit for a while before it is ready to come out in true pie form. Otherwise you will have a delicious, but gooey, mess to eat.

This pie was really easy and it tasted just like regular pumpkin pie. I was very impressed with this recipe and will make it again. I also had a little extra batter and made that into mini pumpkin pies using muffin tins! They make for an exciting little snack at work!
IMG_1618
Yield: 1 pie large pie or 1 medium pie and 4 mini muffin pies
Time: About 2 1/2 hours, mostly unattended
Inspired by: Fat Free Vegan
Ingredients:
4 tablespoons corn starch
2 tablespoons water
1 1/2 cups non-dairy milk (I used soy)
2 teaspoons baking powder
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup almond meal
1/4 cup whole wheat pastry flour
1 15 ounce can of pumpkin or 2 cups of cooked and mashed pumpkin
1 cup brown sugar

IMG_1622

Method:
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Grease and flour a 8 inch pie plate. If you have a deep plate you could put all of the batter in here, otherwise also grease and flour 4-5 muffin cups.
3. Whisk cornstarch and water together until the cornstarch is dissolved.
4. Add spices, baking powder, and soy milk and whisk again until spice are well-cominded.
5. Add almond meal, flour, pumpkin, and sugar and stir.
6. Add batter to the pie plate/muffin tins and place in the oven.
7. Take muffins out after 40-45 minutes and let cool for at least one hour before attempting to remove them.
8. Take pie out after 1 hour and let cools for at least one hour before attempting to serve.
9. Sprinkle with cinnamon and serve with your favorite vegan ice cream!
IMG_1637

Vegan Chocolate Chip Cookies

This recipe is simple, tasty, and much healthier than regular chocolate chip cookies. They are made of whole wheat pastry flour, so you are not consuming “empty” white flour calories. They have only 1/4 cup of sugar in the whole batch compared to 1 1/2 cups in the classic Nestle Toll House Recipe**.

I often make these cookies for non-vegans who are impressed by how tasty they are. A few years ago, I had an incentive in my classroom that resulted in my baking for them at the end of the week. These cookies were among their favorites!

One problem can be finding vegan chocolate chips. Whole Foods sells them guaranteed vegan. Trader Joe’s used to sell a dairy free version. Last I checked they still don’t have dairy added, but are not guaranteed dairy free.  You can also buy the Chocolate Dream Chocolate Chips at a health food store. Finally, some people (unfortunately I am not one of them) enjoy carob as a replacement for chocoalte. You can easily use carob chips in this recipe.





Cook Time:
Prep 8 minutes
Cook 10 minutes

Yield: 24 cookies

Recipe
2 cups of whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup vegan chocolate chips
1/4 cup raw sugar (try to find a version that is finely ground. If you cannot, let the sugar sit in the milk for a few minutes to dissolve).
1/2 canola oil (or any vegetable oil)
1/3 cup soy or any non-dairy milk
1 teaspoon vanilla

Method
1. Pre-heat the oven to 350 degrees.
2.Place the flour, baking powder, salt, cinnamon, and chocolate chips in a large mixing bowl. Mix with a whisk  until well combined.
3. In a smaller bowl combine the sugar, oil, soy milk, and vanilla. Mix until well combined with a whisk.
4. Pour the wet ingredients into the dry and stir with a cookie spatula until the flour is completely mixed in.
5. Roll into small balls (about one inch) and place on parchment paper or a greased cookie sheet.
6. Bake for 10 minutes.
7. Place the cookie tray on a cooking rack and let cool for about 5 minutes before removing cookies and placing them on a cooking rack.

**The Nestle Toll House Recipe yields about twice as many cookies. Therefore, to compare more equally Nestle’s recipe would require about 3/4 cup of sugar to make the same number of cookies.

Leave a note to let me know how they turned out!

Vegan Chocolate Peanut Butter and Coffee Cake

Vegan Chocolate Peanut Butter Cake is one of my all time favorite vegan things to make and eat! I made it this past weekend for my dad’s birthday. It was enjoyed by vegans and non-vegans alike!

The cake itself is chocolate and moist. There is a little sweetness, but the overwhelming flavor is chocolate with a hint of coffee. The frosting brings it all together. The frosting is sweet and chocolatey with a peanut butter flavor. Together, the frosting and cake make for a delightful after dinner (or anytime as we proved with the leftovers) treat.

This cake is inspired by a Moosewood Cookbook favorite.

Ingredients
1 1/2 cups of unbleached white flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
2 tablespoons of freshly ground coffee
1/2 cup oil (you can use coconut or vegetable oil)
1 cup of cold brewed coffee
2 teaspoons of vanilla
2 tablespoons of apple cider vinegar

Frosting
6 oz unsweetened chocolate
1/2 cup peanut butter
1/2 cup soy milk
1 cup confectioners’ sugar

Method
1. Preheat the oven to 375 Degrees Fahrenheit.
2. Line a 8-inch baking pan with parchment paper.
3. In a small bowl, mix the flour, cocoa, baking soda, salt, sugar, and coffee together until well combined.
4. In a large bowl, combine oil, coffee, and vanilla.
5. Combine liquid and dry ingredients.
6. Add vinegar and combine without over-stirring.
7. Bake for 25-40 minutes or until a knife comes out clean.
8. Let the cake cool.

The cake cooling

9. Melt the chocolate over medium-low heat until melted.
10. In a food processor or with an electric mixer, combine peanut butter and soy milk until smooth.
11. Add confections sugar and the melted chocolate.
12. When the cake has cooled, spread the frosting on the cake.
13. Sprinkle with coconut and coco powder.

Leave a note to share what toppings you could add!

 

Vegan Mother’s Day – Earl Gray Tea Cookies

 

Have you been searching for the perfect vegan treat for Mother’s Day tomorrow? These cookies were fantastic, beautiful, and easy to make. You probably have all of the ingredients in your house now!

This recipe was inspired by Martha Stewart.

Ingredients
2 cups of white flour
2 tablespoons finely ground Earl Grey tea leaves (about 6 Twining’s bags)
1/4 teaspoon salt
1 cup of Earth Balance (at room temperature)
3/4 cup confectioner’s sugar
1 teaspoon of vanilla
1/2 teaspoon of lemon rind grated

Method

1. Whisk flour, salt, and tea in a small bowl.
2. Place the Earth Balance, sugar, zest, and vanilla in a large bowl. Beat with an electric mixer for about 3 minutes. Make sure everything is well-combinded.
4. Add the flour mixture in three parts, until the batters are combined.
5. Divide the dough in half and place each on a large piece of parchment paper.
6. Spread the dough out so both are in long thin pieces.
7. Roll the parchment about 1-1 1/2 inches in diameter. I flatten the sides before putting the dough in the freezer.
8. Let dough freeze for 1 about hour.
9. Preheat oven to 350 degrees Fahrenheit.
10. Cut logs into 1/4 inch slices. Line the cookie trays with parchment paper. Space 1 inch apart on the cookie tray.
11. Bake the cookies for 13 to 15 minutes until the edges start to turn gold.
12. Let cool before serving with some early gray tea!