Tuesday, December 27, 2011
Happy Holidays! Christmas is one of my favorite holidays, and this year was wonderful. I had to cram four family celebrations into two days, across the state of Maryland, but it was well worth it. I got to spend those two days with some of my favorite people on Earth.
This year, I made cookies for several holiday functions as well as gifts for numerous family, friends, and co-workers. I made approximately: 20 dozen chocolate chip cookies (note: this recipe says the butter should be chilled; it actually needs to be room temperature), 6 dozen sugar cookies, 2 dozen oatmeal raisin cookies, and 2 dozen Mexican chocolate snickerdoodles. I was a cookie-making machine.
All of the recipes I used came from Vegan Cookies Invade Your Cookie Jar, except for the chocolate chip cookies. That recipe is my go-to for chocolate chip cookies and is published in Vegan with a Vengeance. I gifted dozens upon dozens of chocolate chip cookies, all to non-vegans and many of whom later said how yummy they were.
Like I said before, this is my absolutely favorite chocolate chip cookie recipe. In the nearly four years I've been vegan, I tried (and rejected) many recipes before trying this one. My only issue with this recipe is that not all of the flour or chips incorporate into the dough. So I reduce the amount for both. I only use about a cup of chocolate chips, and reduce the amount of flour by about 1/4 cup. This way, the dough isn't too sticky, but it also mixes nicely. Real scientific, I know...
These sugar cookies are so yummy, but wow, they can be a pain. Be prepared with a cool kitchen and loads of patience. I had to chill my dough overnight; just a few hours in the refrigerator wasn't enough. Be sure to flour your surface and rolling pin; if the dough still tears and is too sticky, pat more flour onto the dough itself. This was a lot of trial-and-error, but with enough patience, it turned out really tasty. I brought these to a party on Friday; people scarfed them down within just a few hours.
Regrettably, I don't have a picture of the other two. They were really yummy, too! The Mexican chocolate snickerdoodles have a spicy kick thanks to the cayenne, but be sure to have a glass of almond milk on deck. You're gonna need it. And I'm not normally a fan of oatmeal cookies, but these were delicious! Even my brother liked them.
I hope your holiday was wonderful and filled with good company and good food!
Saturday, December 24, 2011
Last weekend, I had a hankering for donuts. This was a pretty easy recipe to throw together. The only issue was that the recipe said it would make 6 full-sized donuts. And I'm pretty sure my donut pans are full-sized. So when I started piping the batter in the pan, I thought to myself, "Dang, this is a lot of batter for just six donuts. But Mama Pea's recipes are always legit... so I guess this is all for six donuts."
Wrong. Very, very wrong. These donuts had the worst muffin top I've ever seen. Ever. Note to self: trust your instincts, dummy.
Even though they look ridiculous and I felt like a moron, they were still delicious.
This recipea comes from the Peas and Thank You blog.
Ingredients (Makes 6 full-size donuts)
- 1 c. unbleached organic flour
- 1/2 c. whole wheat pastry flour
- 1 T. baking powder
- 1/4 t. salt
- dash of cinnamon
- 1/2 t. ground nutmeg
- 1/4 c. vegan margarine (i.e. Earth Balance), melted
- 3/4 c. non-dairy milk
- 1/2 t. vanilla extract
- 3/4 c. organic sugar
- 1/2 c. non-dairy chocolate chips
- 1 T. coconut oil
- Optional: organic sprinkles
- Preheat oven to 350 degrees.
- In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg.
- In a small bowl (or just in your liquid measuring cup), combine melted margarine, milk, vanilla and sugar. Mix until sugar has dissolved.
- Add milk mixture to flour mixture and stir until just combined.
- You’ll need a donut pan like this.
- I found mine at Crate + Barrel and bought it on the spot. And then I bought a one-piece bathing suit.
- Pipe or spoon batter into a donut pan that has been lightly greased or sprayed with cooking spray.
- Bake for 11-13 minutes or until donuts are firm to the touch. Allow donuts to cool in pan for approximately 5 minutes before transferring to a cooling rack.
- For glaze, melt chocolate and oil in a shallow bowl, either using a microwave in 30-second increments or a double boiler.
- Dip each donut in chocolate and top with sprinkles, if desired.
Tuesday, December 6, 2011
Right around the time my leg started feeling better, I came down with a cold. That was four weeks ago. My cold has worn out its welcome, but it is a rude visitor and doesn't care. It's also been cold. Really cold. As soon as the mercury dips below 50, I'm over winter.
Given these two factors, little else sounds as appetizing as yummy, comforting soup. This cabbage soup comes from Fat Free Vegan. It really is quite simple and so easy to put together, but it tastes amazing. Give it a go if you want a delicious, warm, comforting meal!
Monday, December 5, 2011
Isa creation, I wasn't too worried about the success of these little pieces of heaven, but still... I like testing things out first.
These required a little time, but were relatively easy to put together. And the marriage of chocolate and peanut is always, always, always a good idea! I took these into work, so that, ya know, I wouldn't eat them all myself. My co-workers and I agree: these are fantastic!
Sunday, December 4, 2011
The recipe for this amazing black bean soup comes from Peas and Thank You. This was ridiculously easy to make, and so flavorful. I topped mine with sour cream, hot sauce, and cilantro. So perfect for chilly days!