• 10th March
    2012
  • 10
I have an obsession with Pegacorns.
This cookie was frosted purple with blackberries. 
And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):
Sugar Cookies with Naturally Colored Icing
Sugar Cookies
Makes about 3 dozen cookies
Ingredients:
2 1/3 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup margarine
1/2 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract or other flavor extract
1/4 cup almond milk or other non-dairy milk
Directions:
1) In a large mixing bowl, mix dry ingredients together.
2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  
3) Add dry ingredients to wet mixture in parts until it forms a soft dough.
4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.
5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  
6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.
7) Remove from oven, cool, and frost with icing.
Naturally Colored Icing      
Ingredients:
4 cups powdered sugar
4 tbsp almond milk or other non-dairy milk
1/2 tsp vanilla extract or other flavor extract
For Natural Food Coloring: 
Pink = juiced beets
Green = matcha green tea powder
Yellow = turmeric
Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  
Directions: 
1) Combine the ingredients until it comes together to form a glaze. 
2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 
3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  
4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.
Enjoy!

I have an obsession with Pegacorns.

This cookie was frosted purple with blackberries. 

And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):

Sugar Cookies with Naturally Colored Icing

Sugar Cookies

Makes about 3 dozen cookies

Ingredients:

2 1/3 cups all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1/4 tsp baking powder

1/2 cup margarine

1/2 cup vegetable shortening

1 cup sugar

2 tsp vanilla extract

1/2 tsp almond extract or other flavor extract

1/4 cup almond milk or other non-dairy milk

Directions:

1) In a large mixing bowl, mix dry ingredients together.

2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  

3) Add dry ingredients to wet mixture in parts until it forms a soft dough.

4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.

5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  

6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.

7) Remove from oven, cool, and frost with icing.

Naturally Colored Icing      

Ingredients:

4 cups powdered sugar

4 tbsp almond milk or other non-dairy milk

1/2 tsp vanilla extract or other flavor extract

For Natural Food Coloring: 

Pink = juiced beets

Green = matcha green tea powder

Yellow = turmeric

Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  

Directions: 

1) Combine the ingredients until it comes together to form a glaze. 

2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 

3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  

4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.

Enjoy!

  • 13th February
    2012
  • 13

It’s Girl Scout Cookie Season!  As wholesome as these girls are, their cookies are not.  They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly.  So I made my own.  These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher.  I also attempted to make Trefoils, but I “foiled” them.  I think they are harder to make right gluten-free.  So here are Samoas and Thin Mints.    

Samoas

Shortbread Cookies 

1/2 c soy-free Earth Balance

1 tbsp milk alternative

1/4 c sugar

1/2 tsp vanilla extract

1 to 1 1/4 c gluten-free flour

1/8 tsp baking powder

1/8 tsp salt

Directions: 

-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.

-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.

-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.  

- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.  

-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges.  Let cool.

Chocolate Sauce

1 c chocolate chips

milk alternative

Directions: 

-Melt chocolate chips and milk alternative over low heat until creamy.  

-Dip bottoms of shortbread and let cool.  

Caramel Topping

1 c coconut milk

2/3 c packed brown sugar

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil.  Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.  

-Remove from heat and stir in vanilla.

-Dip tops of shortbread and lay flat on parchment paper.   

Toasted Coconut

2 c raw, unsweetened coconut

Directions: 

-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown.  Make sure to stir halfway through.

-Sprinkle on top of Caramel Topping.  Let it cool.  

Chocolate Drizzle

Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies. 




Thin Mints

Makes 65 cookies

Cookies 

1 1/4 c gluten-free flour

1 c sugar

1/2 c cocoa powder

1/4 tsp salt

1/4 tsp baking soda

3/4 c margarine

3 tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp peppermint extract

Chocolate Coating

(Double if you are baking off all of the dough.)

2 cups chocolate chips

1 tbsp margarine

1/2 tsp peppermint extract

Directions:

To make cookies - 

-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.  

-Add margarine, milk, vanilla, and mint extract.  Blend.

-Knead it with your hands until it comes together and the flour is incorporated.

-Chill for 1 hour.

-Preheat the oven to 350 degrees F.

-Line 2 large baking sheets with parchment paper.  

-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball. 

-Flatten until 1/4 inch thick and bake for 5-8 minutes.  Let cool.

To make chocolate coating -

-Melt chocolate chips and margarine until smooth.

-Stir in mint extract and mix until smooth. 

-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.

-Place cookies on a parchment-lined plate and refrigerate until coating sets.

-Keep chilled until serving.  


  • 22nd January
    2012
  • 22
Almond Cookies for Chinese New Year.  Traditionally, lard is used, but I used vegetable shortening.  I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.
Chinese Almond Cookies 
Makes 24 cookies
Ingredients:
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c melted Earth Balance
1/2 c vegetable shortening
3/4 c granulated sugar
1 tbsp non-dairy yogurt
2 1/2 tsp almond extract
24 blanched almonds
melted apricot jelly for glaze
Directions:
-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.   
-In a large bowl, combine the flour, baking powder, baking soda, and salt.
-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.
-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.  
-Add the wet mixture to the flour mixture and mix well.
-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long.  Wrap and refrigerate for 1 hour (or freeze for 10 mintues).  This is so that the dough will be easier to work with and mold.
-Preheat the oven to 325 degrees F.
-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.
-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.
-Place an almond in the center of each cookie and press down lightly.
-Repeat with the the remaining dough.  Brush each cookie lightly with beaten apricot jelly before baking.
-Bake for 15-18 minutes, until golden brown.
-Let cool on a a wire rack, then serve with a cup of tea and enjoy!

Almond Cookies for Chinese New Year.  Traditionally, lard is used, but I used vegetable shortening.  I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.

Chinese Almond Cookies 

Makes 24 cookies

Ingredients:

2 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 c melted Earth Balance

1/2 c vegetable shortening

3/4 c granulated sugar

1 tbsp non-dairy yogurt

2 1/2 tsp almond extract

24 blanched almonds

melted apricot jelly for glaze

Directions:

-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.   

-In a large bowl, combine the flour, baking powder, baking soda, and salt.

-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.

-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.  

-Add the wet mixture to the flour mixture and mix well.

-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long.  Wrap and refrigerate for 1 hour (or freeze for 10 mintues).  This is so that the dough will be easier to work with and mold.

-Preheat the oven to 325 degrees F.

-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.

-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.

-Place an almond in the center of each cookie and press down lightly.

-Repeat with the the remaining dough.  Brush each cookie lightly with beaten apricot jelly before baking.

-Bake for 15-18 minutes, until golden brown.

-Let cool on a a wire rack, then serve with a cup of tea and enjoy!