Break a Spoon

Foodie by day! Artist by night. Fun recipes and photos by Chelsea B McCarthy.

[breakaspoon]

Check out my new design in the series of the zodiac. Aries! You can find the full piece on my deviantart. Link in the bio. 💜💜💜 #chlcstudio #digitaldrawing #digital #deviantart #digitalartist #digitalpainting #digitalillustration #deviantart #art #artist #zodiac #zodiacsigns #astrology #starsigns #sunsign #moonsign #aries #fire #smoke #volcano #red #goldenram #goldenfleece #godofwar #goddessofwar #constilation #sword #armor #constilation #artistsoninstagram #artistsofinstagram #artstagram #deviantart https://www.instagram.com/p/CUINKyZrKSj/?utm_medium=tumblr

[mmfood]

[OC] Lobster Toast with Yuzu Aioli

[daily-deliciousness]

Make-ahead eggs benedict

[breakaspoon]

Vegan Double Chocolate Whiskey Date Cookies

2 cups of all purpose flour 

3/4 cup cocoa powder 

4 teaspoons of baking powder 

2 teaspoons of baking soda

1 teaspoon of salt

1 cup of non fat greek yogurt (or vegan yogurt)

1/2 cup applesauce 

1 cup of brown sugar

1/2 cup white sugar 

1 tablespoon of whiskey 

1 1/2 cups semisweet or dark chocolate chips

1 cup of chopped dates

Natural turbinado cane sugar (optional)

Yields about 2 dozen cookies

Bake at 350

In a medium bowl mix together the first 5 ingredients and set aside.

In another medium size bowl, using a wooden spoon mix together your yogurt and applesauce. Next mix in your sugars, being sure to scrape the sides.

Next mix in half of your dry ingredients and your whiskey. Mix until well blended, making sure to scrape the sides. Add the remainder of your dry ingredients, chips and dates. Mix until fully incorporated.

Using a spoon or cookie scoop drop dough on a parchment lined cookie sheet. Leaving about 2 inch spacing. Press down slightly on your dough. Sprinkle with sugar if desired. 

Bake at 350 for 10 minutes.

[breakaspoon]

Morning Glory Scones

2 cups all purpose flour

2 tablespoons baking powder 

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon cinnamon 

1/2 teaspoon ginger powder

4 oz mashed avocado 

1/2 cup non fat greek yogurt 

1 1/2 oz brown sugar 

Zest of 1 orange 

2 oz shredded carrots 

1 oz shredded zucchini 

1/4 cup raisins 

1/4 cup dried cranberries 

4 oz coconut milk

Glaze

1 1/2 cup powdered sugar

3-4 tablespoons of water

Yields about 12 scones

Bake at 350

In a medium bowl mix together your flour, baking powder, soda, salt, cinnamon and ginger. Set aside.

Using a stand up mixer or a hand mixer, whisk your avocado until smooth. Next blend in your Greek yogurt and brown sugar untill well incorporated. 

Add your zest, carrots, zucchini, raisins, cranberries and flour mixture. Mix on low to medium low untill your mixture just starts to come together. Slowly add your coconut milk while mixing. Blend together untill well incorporated. Mixture should look like soft cookie dough. 

Wrap in plastic wrap and allow to rest in the fridge over night. 

On a lightly floured surface, roll out your dough to about 1/2 thick.

Cut however you like using a cookie cutter or knife. Place on a cookie sheet lined with parchment paper and bake at 350 for 10-13 minutes or untill golden brown. 

To make your glaze, whisk together the powdered sugar and water until smooth. Icing should be slightly runny. Dip your warm scones in the glaze and return to the baking sheet. Allow to cool and enjoy!

[everythingwithwasabi]

Teriyaki Stir Fry Noodles

[everythingwithwasabi]

Creamy Potato Leak Soup

[sweetoothgirl]

The Perfect Carrot Cake

[vegan-yums]

Garlic pepper soba with chili-roasted tofu + my vegetable stock method

[breakaspoon]

Vegan Banana Bread

Recipe yields 10 large muffins or 20 small.

3/4 c avocado, soft (roughly 1 small avocado)

1/2 cup white sugar

1/2 cup brown sugar

3 bananas (soft and brown)

3/4 cup apple sauce

1 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 cup pecans

1/2 cup rolled oats

Natural turbinado cane sugar for topping (optional)

Banana chips (optional)

Preheat oven to 325 degrees

In a medium bowl, whisk together your flour, salt, baking powder and baking soda. Set aside.

Using a hand mixer, or stand up mixer, you want to blend your avocado until smooth and creamy. Scrape the sides using a rubber spatula. Add your sugars and vanilla. Mix until the sugars are fully incorporated and smooth. Scrape the sides. Add your bananas and apple sauce. Mix together until fully incorporated. Add half of your flour mixture, mix until incorporated. Scrape your sides and add the rest of your flour mixture, pecans and oats. Mix until well blended.

Scoop muffin batter into your prepared pan. Leaving about 1/4 in space from the top.

Top with the cane sugar and banana chips if desired.

Bake for about 15-20 minutes. Muffins should be golden brown and spring back to the touch. Insert toothpick in the center, if it comes out clean it's done.

If you want to bake this in a bunt or loaf pan, no worries! Generously spray pan with non stick spray. Baking time may vary.

[breakaspoon]

Chickpea Salad

I was looking to try something new on an old favorite! Here is a healthy, meatless and vegetarian version of chicken salad! This recipe is great if you are looking for a quick lunch or healthy snack. It also goes great with crackers. Great for any get together!

The following recipe is enough for 4 sandwiches. You can store in a air tight container, in the fridge, for up to 5 days.

Chickpea Salad

• 2 cups of chickpeas, drained and rinsed

• 1/2 cup of dried cranberries

• 1/4 cup of pecans, roughly chopped

• 1 big tablespoon of sunflower seeds, roasted unsalted

• 1/4 sweet onion, finely diced

• 2 celery sticks, finely diced

• 1 small apple, finely diced (I prefer Grammy smith or sweet apples. You can use any of your favorite)

• 1/4 cup of mayo (you can use vegan mayonnaise)

• 2 tablespoons of grainy mustard (I prefer the creole grainy mustard)

• 2 teaspoons of honey (you can omit this to make it vegan)

• 1 teaspoon of Lawry’s Salt Free 17 Seasoning (you can find this online or at your local market)

• Salt and pepper to taste

• Squeeze of lemon juice (this will keep the apples from turning brown)

• 8 slices of rye bread, toasted

In a medium sized bowl, mash the chickpeas with the back of a fork. You can leave a few pieces whole, if you like. Add in your mayo, mustard, lemon juice and spices. The consistency should look more like a soft paste at this point. Fold in the onions, celery, apples, nuts, seeds and cranberries. Mix well and serve how you like! You can have it on your favorite toasted bread or crackers! I prefer toasted rye with lettuce and tomato!  🤤

Enjoy!

Dont forget to Break a Spoon!  😉