Make Her Creamsicle Cookies

I hope you forgive me - but I've only been feeling like food posts recently.  I think it stems from being forced into quick non-creative dinners for the last year or so.  Suddenly having the time to cook makes me so happy.  So happy in fact, that I'm making up cookie recipes.  Without further adieu:

Make Her Creamsicle Cookies:


• 3 tbsp turbinado or coarse sugar
• 1/2 c earth balance (or another vegan margarine) melted
• 3/4 c sugar
• 1/4 c fresh clementine juice
• splash of soy milk
• zest from 3 clementines (that roughly makes 1/4 c juice)
• 1 1/2 tsp vanilla extract
• 2 c all purpose flour
• 2 tbsp finely ground corn flour (masa harina works fine)
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt

Preheat oven to 350˚ F.  Line two baking sheets with parchment paper.  Spoon coarse sugar onto a plate and set aside.  Stir together margarine, sugar, clementine, soy milk, zest and vanilla together.

Add rest of the ingredients and blend until a pliable dough forms.  It should press together easily with your fingers.

Roll a little over a tbsp of dough into a ball.  Press the ball into the coarse sugar, forming a disc.  Coating top side of cookie.  Place flattened disc onto the cookie sheet.  Bake sugar side up for 16-18 minutes until lightly golden around the edges.

Let the cookies cool on the baking sheet for two minutes until transferring them onto the rack.

Enjoy!

Love you, mean it

Emily

recipe adapted from Vegan Cookies Invade Your Cookie Jar

C is for Cookie

So my life pretty much consists of school, work and cookies right now. Cookies, you ask? Yes, cookies. My boyfriend got me a cookie cookbook for my birthday this year. I've been slowly going through each of the recipes and making them, tasting them, and rating them on a 1 to 5 scale. Recent favorites include Kitchen Sink Cookies (adapted) and Chocolate Pretzel Cookies.

Being obsessed with cookies (as of late) I was pleasantly surprised to find one of my favorite brands, Band of Outsiders, loves them too.

Loves them so much, they write a blog about them. I have one word for that: Genius.

The blog doesn't really consist of where to buy fab cookies or pictures of cookies they ate - though they are both included - It's pretty much just an all around appreciation of cookies.

And really, if you don't love cookies, you might not have a soul.

Visit their cookie blog here, or their regular blog here.

Love you, mean it

Emily

Kitchen Sink Cookies

These cookies include everything but... dairy. What did you think I was going to say?

This recipe makes about 2 dozen cookies - so bring to your next family meeting or recreational activity - they are sure to be a hit!

2 c quick-oats

2 c all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 c melted vegan margarine (I used Earth Balance :)

2/3 c sugar

3/4 c brown sugar

1/2 c soy milk (or non-dairy milk of choice)

1 1/2 tsp dry egg replacer (not mixed with water) OR 1 tbsp ground flax seeds

1 tsp vanilla extract

1 c chocolate chips

1/2 c dried currants

1/2 c dried cherries

1/2 c slivered almonds

1/2 c walnut pieces

2 tbsp maple syrup

Preheat oven to 350˚F and line two baking sheets with parchment paper. On a separate baking sheet (not lined) evenly distribute the almonds and walnuts. Place in heating oven for about 8-10 minutes (checking to make sure they don't get too brown). Take out of oven & put in a small bowl. Drizzle maple syrup and a pinch of salt onto the nuts. Cool in freezer until you use them later in the recipe.

In another bowl, combine oats, flour, baking soda, baking powder, and salt and set aside. In another bowl, combine margarine, sugars, soy milk, egg replacer and vanilla - mix well. Fold dry ingredients into wet in two batches. Just before mixture is completely combined, fold in the chocolate chips, dried fruit and nuts.

Scoop 1/4 c of mix out for each cookie. Each should be roughly the size of a golf ball. Evenly space the cookies on the sheet (about 12 each sheet). Bake in oven for about 15 minutes (give or take a minute) until edges start to brown. Let cookies chill on the cookie sheet for about 5-7 minutes before transferring them to a drying rack. Enjoy!

Love you, mean it

Emily

P.S. This recipe was loosely based on a recipe from the formidable "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero - the two best vegan bakers I can think of.