Christmas Cookie Extravaganza!

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!

Holiday Mail for Heroes

Last year, a friend of mine asked me if I wanted to participate in her and her boyfriend's effort to collect Christmas cards for soldiers. Given my love of Christmas, I was thrilled to help them, and sent in countless cards.

This year, I want to do something similar. I'm not sure which program my friends used last year, but a Google search turned up the Red Cross's program Holiday Mail for Heroes among several results warning people of scams for this kind of thing. Trusting the legitimacy of the Red Cross, I'm going with their program this year.

I'm sharing this across my social media forums in the hopes that others will join me and make a similar gesture. Regardless of political affiliation or opinions about our current government or military engagements, the individual soldiers are still people, spending holidays away from the warmth and safety of their homes and families.

If you would like to participate, you can send your cards to:

Holiday Mail for Heroes

P.O. Box 5456
Capitol Heights, MD 20791-5456

All cards must be postmarked by Friday, December 9th. Cards postmarked after this day will be returned to sender. Please keep the following guidelines in mind:

Ensure that all cards are signed.

Use generic salutations such as “Dear Service Member.” Cards addressed to specific individuals can not be delivered through this program.

Only cards are being accepted. Do not send letters.

Do not include email or home addresses on the cards, as the program is not meant to foster pen pal relationships.

Do not include inserts of any kind, including photos, as these items will be removed during the reviewing process.

We encourage participants to mail as many cards as they are comfortable sending. If you are mailing a large quantity, please bundle the cards and place them in large mailing envelopes or use a flat rate box from the post office. Each card does not need its own envelope, as cards will be removed from all envelopes before distribution.

Please refrain from sending holiday cards with glitter. Many of these cards will be delivered to military and veterans medical facilities and the glitter could interfere with a patient's recovery

Pumpkin Pie

Pumpkin pie is the quintessential Thanksgiving dessert, amirite? I tried my first vegan pumpkin pie last year. I can't remember what recipe I used, but I DO remember that it was a big flop. The pie wouldn't set. When Mama Pea, who has never once led me astray, posted a recipe for pumpkin pie, I thought I'd give it a go. And this pie turned out wonderfully! I punked out and used a Wholly Wholesome crust, but I don't care because it was delicious. My only advice is to watch the condensed milk super closely! The line between condensed milk and gelatinous blob is very fine... and you don't want to cross it.

Ingredients (1 9-in. pie)

For the Crust:

• 1 1/2 c. whole wheat pastry flour
• 1 t. baking powder
• 1/2 t. salt
• 1/4 c. vegan margarine (i.e. Earth Balance) or coconut oil
• 1/4 c. maple syrup
• 1 t. vanilla
• 2-4 T. cold water

For the Filling:

• 1 c. non-dairy or organic milk, divided
• 1/2 c. brown sugar
• 3 T. cornstarch
• 2 c. canned pumpkin
• 1 T. ground flax
• 1 t. molasses
• 1 t. vanilla
• 2 t. cinnamon
• 1/2 t. salt
• 1/2 t. ginger
• 1/2 t. nutmeg
• Garnish: non-dairy or organic whipped topping and pumpkin pie spice (optional)

Instructions

• For crust, in a large bowl, combine flour, baking powder and salt.
• Cut in margarine or coconut oil until flour mixture is the texture of wet sand. You can also shortcut this process by using a food processor to blend your flour and fat together. Grandma didn’t. I do.
• In a liquid measuring cup, combine maple syrup, vanilla and 2 tablespoons of water. Pour mixture into flour.
• Stir until a dough starts to form. If the dough seems to dry, you can add another tablespoon or two of water.
• Transfer dough onto a sheet of plastic wrap and wrap up dough, pressing into a disc.
• Put dough into the fridge to chill for at least an hour.
• Meanwhile, make the filling by bringing 3/4 c. milk and brown sugar to a boil in a medium saucepan over medium high heat.
• Once it has come to a boil, lower heat. Put cornstarch in a small bowl or in your liquid measuring cup. Add remaining milk and stir until completely smooth.
• Add cornstarch mixture to the pot, stirring rapidly.
• Bring the mixture back to a low boil until it is quite thick.
• Remove from heat.
• In a large bowl, combine pumpkin, ground flax, molasses, vanilla, cinnamon, salt, ginger and nutmeg.
• Add sweetened, condensed milk and stir until completely incorporated.
• Set aside.
• When dough has chilled, preheat oven to 350 degrees.
• Dust a bread board with flour and turn dough out onto board.
• Roll dough out gently with a floured pin until it is about a quarter inch thick and about 12 inches in diameter.
• Transfer your dough to the pie plate by rolling up the edge on your rolling pin and then unrolling your pin on top of your pie plate. Or you can invert your bread board completely on top of your pie plate.
• Then press your dough into your plate and crimp the edge of your pie.
• Using the tines of a fork, poke holes in the bottom of your pie crust.
• Pour your prepared pumpkin filling into your pie shell and spread evenly to distribute.
• Bake for 45-50 minutes, until pie is set. If you have a pie shield, you’ll want to place it over the crust after about 20 minutes. If you don’t have a pie shield, you can make one out of tin foil, but essentially this will keep your crust from getting too dark.
• When the pie is cool, cover and refrigerate, preferably overnight.

Thanksgiving 2011

Thanksgiving has always been one of my favorite holidays. Growing up, I typically spent the day with my dad, and we'd go to either my grandmom's house or one of my aunt's houses. As much as I like eating lots of yummy food, seeing my family has always been my favorite part. Thanksgiving was one of the few days of the year when everyone got together - all six of my dad's siblings, all five of mine, and the dozens and dozens of our cousins.

This year, however, I opted to stay in Baltimore with Mom. My (big) little brother came up (with the kittens), and it was really nice. While Thanksgivings are usually loud and crazy, the quiet change of pace was enjoyable. I liked spending the day with just my mom and my brother (and the crazy kittens).

I created a feast. I thought I'd be able to eat everything on my plate, but I was seriously mistaken. That's okay, though, because I've got lots of yummy leftovers for the weekend! I made sweet and mashed potatoes, cornbread stuffing, pumpkin sweet bread, and a variety of veggies. A pretty deprived vegan Thanksgiving, right?

The cornbread stuffing is a Mama Pea recipe. I used her Cowgirl Cornbread (from the book!) recipe as the basis for the stuffing and omitted the mushrooms. This dish was really savory and flavorful, and the dried cranberries added a nice tart, sweetness.

Ingredients (6-8 servings)

• 1/2 of a large onion, chopped
• 1 c. portabella or crimini mushrooms, chopped
• 1 t. minced garlic
• 6 oz. package of Lightlife Smoky Tempeh Strips, prepared according to package directions or 1 batch homemade Tempeh Bacon, chopped into bite-size pieces
• 5 sage leaves, chopped
• 1 1/2 t. poultry seasoning
• 6 c. cornbread (i.e. Cowgirl Cornbread), cut into 2-inch cubes
• 1 c. dried cherries or cranberries (unsweetened, if possible)
• 2-3 c. low sodium vegetable stock
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Place a large skillet spritzed with oil or cooking spray over medium high heat. Add onion and mushroom and sauté 4 or 5 minutes or until softened and starting to brown.
• Add chopped bacon to pan and continue to cook until heated through.
• Add garlic, sage and poultry seasoning and continue to cook for an additional minute or until aromatic.
• Cube your cornbread and place it in a large bowl.
• Add cherries or cranberries to the cornbread.
• Continue to add tempeh bacon mixture to the bowl.
• Pour in vegetable stock a little at a time and stir until fully moistened. Add salt and pepper to taste.
• Pour dressing into a 1-quart baking dish that has been lightly greased.
• Bake for 30-35 minutes, until dressing is firm and browned.

An excellent neck warmer.

Squirt!

Ozzy in the recycling bin.

How did you spend your Thanksgiving? What's your favorite part? And are you crazy enough to brave Black Friday shopping? I, obviously, am not. :)

Witch's Brew

Happy Halloween! I can't believe it's the end of October. This month was a whirlwind. I bring you witch's brew with a witch's finger to celebrate today and wrap up Vegan MoFo!

The soup is a cheesy broccoli soup. While I love all of the ingredients in this soup, the flavor left me wanting more. I'm not sure what it was, but it was definitely missing something. I googled a simple bread stick recipe and used this one. The flavor was great! I just added a sliced almond on the end for the fingernail.

Thank you all so much for the great feedback during Vegan Mofo, whether it was here, Facebook, or Twitter! I loved reading your thoughts and your experiences; it made Vegan MoFo that much more fun! 

Halloween 2011 Part 1

So if you didn't notice, I missed the past two days. Part of me is annoyed with myself because I typically don't like not meeting goals. The other part of me knows how crazy the past week has been, more so than usual, and this same part of me knows how much time I spent in the kitchen over the weekend, too. So forgive me, but I have Halloween treats to make it up to you.

My cousin Johnathan and two of his friends threw a Halloween party last night, and it was crazy! They did an amazing job of transforming the garage into a legitimately cool party space, complete with black lights and fog machines, and Mike played the best dance music all night. I made some treats, but between being busy preparing everything and my camera's recent bitchassness, I didn't get a ton of photos. In fact, some things didn't get photographed at all. Womp, womp. In addition to the s'more-pumpkin cupcakes, I made taco dip, pumpkin chocolate chip cookies (with better results than the first go-round), black bean dip, and vanilla cupcakes.

Another Alice! And a Mad Hatter!

Halloween and Vegan MoFo posts wrap up tomorrow with a bewitched soup and pumpkin carving. How did you spend Halloween weekend?

Labor Day Wrap Up

Hello! I hope you all had a great Labor Day weekend, and found yourselves doing nothing resembling laboring. I took full advantage of summer's final weekend (in my mind), and my last free weekend until December 21. Between Labor Day and now, I've attended one class and looked at the syllabus for the other (Labor Day postponed the first day of my Monday class). All I can say is this semester is going to be intense. But let's not spoil the mood by thinking of these boring and laborious tasks (har har).

Instead, let's revisit my relaxing and fun weekend. I had a family cookout on Saturday. Getting together at my aunt's house for grilling, pool time, and some volleyball is a pretty typical weekend activity, and Labor Day was no exception! Remember when I talked about my big, fat Jones family? Getting to see everyone is the #1 reason I love said cookouts.

I planned to make cake pops and veggie kabobs, because I love food on a stick. Putting together the veggie  kabobs was so easy, and the marinade was really yummy. And when it came time to grill them, my fabulous uncle put down foil to accommodate his vegan niece. Thanks, Uncle Jimmy!

The cake pops, however, did not turn out so well. The cake was quite moist, and the coating was too runny. The problem may have been that I didn't cool the cake long enough. I'm impatient, sue me. Or, the problem may have been that I dropped a sizable hunk of cake on the floor and had to chuck it. The problem may also have been the fact that I misread the amount of coconut oil required for the coating. 

Frosting...

...to be mixed into the cake.

Looking moist and questionable.

I forged ahead with the cake pops, and then the coconut oil incident happened. After the second cake pop refused to cooperate, I gave up the idea of eating cake on a stick. 

Rebellion!

So I ended up just drizzling on the coating and sprinkling them that way. People loved them, and I got lots of, "OMG, these are vegan?!" comments. I guess that's a good sign. But these are so darn cute, I refuse to accept defeat. Expect an attempt at redemption in the near future.

Dakota thoroughly enjoyed her weekend, too. She got to visit her favorite person, my dad. I like how he is the favorite, and yet I pay all her bills, walk her religiously, spoil her rotten, and pick up the poop. I brought her to the cookout, too, and she had the best time getting all the pets and rubs she could ever dream of. 

o hai mama!

I spent Sunday at the Pax River Naval Air Station where the Blue Angels performed. My camera died before they performed, so I was only able to capture some pictures of the other acts. Still, it was neat to see the different stunts and spend time with my family. And I was able to get some sun on my otherwise glow-in-the-dark white skin.

Baby brother!

He only wore sunglasses to protect his eyes from the glare off my skin.

You should probably grab a pair, too.

How did you spend your Labor Day? Any end-of-summer traditions for you? I want to hear about them! As much as I love summer, I'm looking forward to cooler weather, fall produce, and one of my favorite holidays: Halloween!