Archive for Seasonal

Pumpkin Snickerdoodles {Vegan}

Insert basic joke here.

Starbucks released their Pumpkin Spiced Lattes a full half-month earlier than usual, and yesterday I was in the liquor store and discovered a host of pumpkin-spiced liquors.

Yup, seems like everything is coming up pumpkin spiced these days.

But here’s the thing: I really love this flavour combo, especially this time of the year. I also recently bought a big can of pumpkin puree, and I’m frantically baking all the pumpkin things to use it up before it goes bad.

Pumpkin Snickerdoodles Vegan

I just can’t help it, guys, this time of the year I am craving pumpkin, squash, apples, and all the warming spices that go so well with them: cinnamon, ginger, cloves, cardamom, and nutmeg.

I’m actually not a huge fan of the Starbucks PSL. They’re too sweet for my taste, I really can only handle one a year, and then I’m good.

But I’ll pumpkin spice the sh!t out of any baked good, and I dare you to stop me.

Case in point: these pumpkin snickerdoodles.

This recipe is a riff on the one you’ll find in my cookbook.

For me, the snickerdoodle is a cookie that reminds me of childhood and happy times growing up. My mom made these for us. A lot. I think I was under the impression that they were much more complicated than they actually were, until I started making them myself.

Turns out, they’re really simple, but they have this really pleasing dual texture: crispy and crackly on the outside, soft and chewy on the inside. The perfect combo.

What helps to make them crispy on the outside is their cinnamon-sugar roll prior to going into the oven. Here, I added pumpkin puree to the mix, and bumped up the spice mixture to include all those pumpkin spices we’ve grown to know and love.Vegan Pumpkin snickerdoodles

Pumpkin Snickerdoodles {Vegan}


  • 1/2 cup vegan butter
  • 1 cup granulated sugar (vegan)
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar, mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.


  1. In mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  2. Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  3. Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1″ balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  4. Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.

Iced Chai Lemonade

Holy smokes it’s hot.

It’s August and we’re about to flee the city for a cabin on a lake for a while. Thank goodness. Because as much as I’ve been travelling and exploring this summer, so much of it has been in the name of work. Fun work, to be fair, but work (in the form of creating content) nevertheless.

The cabin by the lake doesn’t have wifi, and electricity is somewhat challenging, so that kinda limits the amount of work I’m able to do. Forced relaxation FTW!

Chai Lemonade

One of my jaunts this summer took me over to Vancouver Island, and to the Nanaimo Farmer’s Market.

One of the vendors there was a local guy who was selling chai tea. Now you know I love chai. It’s warming and spicy and…. great in the colder fall and winter months. In the summer, though?? When it’s blazing hot? Not so much.

Believe it or not, it’s actually good to drink hot liquid in the hot months. You see, it raises your internal temperature, so you don’t feel so hot. Having said that, I’ll still be sticking with my iced coffees for a bit, thankyouverymuch.

The Chai Guy was doing an iced chai as well, mixed with lemonade, and it was a really wonderful summer drink. A little spicy, not too sweet, clean and refreshing. He gave me some of his Citrus Chai blend and the recipe, and I thought I’d share it with you.

This really was something completely new to me… and I like it a lot. I’ve brewed up a batch of it to keep in my fridge and serve over ice.

It’s tasty and cooling. Try it!

By the by, this would also make a very nice cocktail when combined with a shot of vodka or tequila. Just sayin.

Iced Chai Lemonade

Iced Chai Lemonade



  1. Pour the two cups of water into a small saucepan on the stove and add the chai tea. Bring up to a boil, then reduce to a simmer and allow to simmer for 20 minutes. Remove from the heat, strain, and allow to cool at least slightly.
  2. In a cocktail shaker (you don’t really need to shake it, you can just mix equal parts tea and lemonade over ice, but I liked the “head” effect I got from shaking it in a cocktail shaker), place some ice. Add 1/2 cup tea and 1/2 cup lemonade, put the top on and shake vigorously. Pour into a glass (with the ice) and enjoy.


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