Soynog Whoopies with Cinnamon-Chocolate Cream Cheese topped with Chocolate Drizzle
I created this unique recipe to submit for the 2011 VegNews Holiday Cookie Contest and the Made Just Right by Earth Balance Contest. I hope I win!
Makes about 10 medium sized pies
Soynog Whoopie 1 cup soynog 1 tsp apple cider vinegar 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/2 cup vegan margarine 3/4 cup granulated sugar 2 tbsp vegan yogurt 1 tsp vanilla extract
In a small bowl, whisk together the soynog and vinegar. This will curdle into a buttermilk. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a mixer or large bowl, cream together the margarine and sugar till smooth. Add the vanilla to the curdled soynog. Stir. Beginning with the wet ingredients, alternately add them with the dry ingredients into your mixer or bowl. Stir until fully combined. Add the soy yogurt and mix till smooth, but don’t overmix. Drop big spoonfuls of the dough onto the baking sheets, with ample space in between. Bake for roughly 15 minutes at 350 Degrees. Cool on baking racks. Wait till completely cool before frosting.
Cinnamon-Chocolate Cream Cheese Frosting 2 cups powdered sugar 1 cup vegetable shortening 1/4 cup margarine 1/2 cup vegan cream cheese 1 tbsp ground cinnamon 1/4 cup cocoa
In a large bowl or a mixer, beat the sugar, shortening, margarine and cream cheese together. Whip for a couple of minutes to create a fluffier texture. Add cinnamon and cocoa. Using a large spoon or a pastry bag, drop a large amount of frosting onto one cookie and press another cookie gently on top. Repeat with all cookies.
Chocolate Drizzle 1/4 cup soy milk 1/4 cup agave 1 cup chocolate chips
Heat soy milk in a saucepan until boiling. Turn the heat down low, add the agave and chocolate and whisk until smooth and shiny. Using a pastry bag, drizzle on top of assembled whoopies. Enjoy!