• 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!

  • 10th March
    2012
  • 10
So I’ve become a regular contributor to Chickpea Magazine because I think it’s AWESOME.  My recipe can be found on page 82-83.  The photo in the magazine is not mine though. 
chickpea-magazine:

our spring issue is now up online at issuu!
we’d love if you guys could help us spread the word about this issue, we’re really proud of it and we want everyone to see it! on twitter we’re @chickpea_mag, FYI ;)
we’re only able to keep this magazine going because of your generous support of our print issues. please consider checking out a print issue or yearly subscriptions! they’re high quality, sustainably printed copies and will stand the test of time, unlike a lot of cheaper quality magazines.
you can buy the spring issue here, the winter issue here, or a year’s subscription here.
DON’T FORGET - if you want to submit something for our next issue, now is the time! we’re always looking for artwork, photography, articles, recipes, etsy sellers, and much more. go fill out our contribution form now! i’m sure we’ll love your idea :)
if you don’t know already, you can follow us on facebook or twitter. we also have an inspiration blog.
thanks for all of your support, hope you love this edition as much as we do!

So I’ve become a regular contributor to Chickpea Magazine because I think it’s AWESOME.  My recipe can be found on page 82-83.  The photo in the magazine is not mine though. 

chickpea-magazine:

our spring issue is now up online at issuu!

  • we’d love if you guys could help us spread the word about this issue, we’re really proud of it and we want everyone to see it! on twitter we’re @chickpea_mag, FYI ;)
  • we’re only able to keep this magazine going because of your generous support of our print issues. please consider checking out a print issue or yearly subscriptions! they’re high quality, sustainably printed copies and will stand the test of time, unlike a lot of cheaper quality magazines.

you can buy the spring issue here, the winter issue here, or a year’s subscription here.

  • DON’T FORGET - if you want to submit something for our next issue, now is the time! we’re always looking for artwork, photography, articles, recipes, etsy sellers, and much more. go fill out our contribution form now! i’m sure we’ll love your idea :)
  • if you don’t know already, you can follow us on facebook or twitter. we also have an inspiration blog.

thanks for all of your support, hope you love this edition as much as we do!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!Enjoy a Hot Cup of CocoaWhat you need:Chocolate CupcakeChocolate Cream Cheese FrostingMarshmallowsCup or MugChocolate Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy milk1 tsp apple cider vinegar3/4 cup granulated sugar1/3 cup canola oil1 1/2 tsp vanilla extract1 cup all-purpose flour1/3 cup cocoa powder3/4 tsp baking soda1/2 tsp baking powder1/4 tsp saltDirections:1) Whisk soy milk and vinegar together and set aside to curdle.2) Add sugar, oil, and vanilla extract into soy milk mixture.3) Mix dry ingredients together in a bowl.4) Add dry mixture to wet mixture.5) Pour combined mixture about 3/4 of the way into cupcake liners.6) Bake for 18 to 20 minutes at 350 degrees F.Chocolate Cream Cheese Frosting RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 tbsp of cocoa powder1 tsp vanilla extractDirections:1) Cream together shortening and cream cheese.2) Add confectioners’ sugar in 1/2 cup batches.3) Add vanilla and cocoa powder.4) Mix until smooth and creamy.5) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!

Enjoy a Hot Cup of Cocoa

What you need:
Chocolate Cupcake
Chocolate Cream Cheese Frosting
Marshmallows
Cup or Mug

Chocolate Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions:
1) Whisk soy milk and vinegar together and set aside to curdle.
2) Add sugar, oil, and vanilla extract into soy milk mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 3/4 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Chocolate Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp of cocoa powder
1 tsp vanilla extract
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Add vanilla and cocoa powder.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!Build a Gingerbread HouseWhat you need:Gingerbread CupcakeCream Cheese FrostingTextured Graham CrackersBite Size Candies to Adorn HousesGrape Stems for TreesGingerbread Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 1/4 cups all-purpose flour1 tsp baking powder1/2 tsp baking soda3 tsps ground ginger1 tsp ground cinnamon1/4 tsp ground cloves1/4 tsp salt1/2 cup vegetable oil1/3 cup light molasses1/2 cup maple syrup1/4 cup soy milkDirections:1) Combine dry ingredients together in a bowl.2) Combine wet ingredients together in another bowl.3) Add dry mixture to wet mixture.4) Pour combined mixture about 2/3 of the way into cupcake liners.5) Bake for 19 to 22 minutes at 350 degrees F.Cream Cheese Frosting RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugarDirections:1) Cream together shortening and cream cheese.2) Add confectioners’ sugar in 1/2 cup batches.3) Mix until smooth and creamy.4) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!

Build a Gingerbread House

What you need:
Gingerbread Cupcake
Cream Cheese Frosting
Textured Graham Crackers
Bite Size Candies to Adorn Houses
Grape Stems for Trees

Gingerbread Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
Directions:
1) Combine dry ingredients together in a bowl.
2) Combine wet ingredients together in another bowl.
3) Add dry mixture to wet mixture.
4) Pour combined mixture about 2/3 of the way into cupcake liners.
5) Bake for 19 to 22 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Mix until smooth and creamy.
4) Spread on tops of cooled cupcakes!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!Spike the Soy NogWhat you need:Soy Nog Cupcake Cream Cheese FrostingCinnamon PowderCinnamon StickWide Mouth Wine GlassSoy Nog Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy nog1/4 cup rum (option for adults)1 tbsp apple cider vinegar1/4 cup vegetable oil1 tsp vanilla extract1/4 tsp ground nutmeg1 cup sugar1 1/3 cup all-purpose flour1/4 tsp baking soda1/2 tsp baking powder1/2 tsp saltDirections:1) Whisk soy nog and vinegar together and set aside to curdle.2) Add oil, vanilla extract (and rum) into soy nog mixture.3) Mix dry ingredients together in a bowl.4) Add dry mixture to wet mixture.5) Pour combined mixture about 2/3 of the way into cupcake liners.6) Bake for 18 to 20 minutes at 350 degrees F.Cream Cheese Frosting RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 tbsp soy nog (optional)1 tbsp rum (option for adults)Directions:1) Cream together shortening and cream cheese.2) Add confectioners’ sugar in 1/2 cup batches. 3) Add soy nog and/or rum if desired.4) Mix until smooth and creamy.5) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!

Spike the Soy Nog

What you need:
Soy Nog Cupcake 
Cream Cheese Frosting
Cinnamon Powder
Cinnamon Stick
Wide Mouth Wine Glass

Soy Nog Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy nog
1/4 cup rum (option for adults)
1 tbsp apple cider vinegar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sugar
1 1/3 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Directions:
1) Whisk soy nog and vinegar together and set aside to curdle.
2) Add oil, vanilla extract (and rum) into soy nog mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 2/3 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp soy nog (optional)
1 tbsp rum (option for adults)
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches. 
3) Add soy nog and/or rum if desired.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

  • 23rd December
    2011
  • 23
Check this out!  My recipes and photos for Spike the Soy Nog, Build a Gingerbread House, and Enjoy a Hot Cup of Cocoa cupcakes are published on page 61, 62, and 69.  I will publish the individual recipes in a subsequent post.    
chickpea-magazine:

the winter issue is up!
if you’d like to buy a copy, (or a year’s subscription) you can do so right here. we’ve changed the price to make the shipping go much faster than it was for the fall issue! we’d like to keep going with this, so consider it! thanks and we hope you love this issue as much as we do. :)

Check this out!  My recipes and photos for Spike the Soy Nog, Build a Gingerbread House, and Enjoy a Hot Cup of Cocoa cupcakes are published on page 61, 62, and 69.  I will publish the individual recipes in a subsequent post.    

chickpea-magazine:

the winter issue is up!

if you’d like to buy a copy, (or a year’s subscription) you can do so right here. we’ve changed the price to make the shipping go much faster than it was for the fall issue! we’d like to keep going with this, so consider it! thanks and we hope you love this issue as much as we do. :)

  • 9th December
    2011
  • 09
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 Whoopie1 cup soynog1 tsp apple cider vinegar2 cups all-purpose flour1 tsp baking powder1 tsp baking soda1 tsp cinnamon1/2 tsp salt1/2 cup vegan margarine3/4 cup granulated sugar2 tbsp vegan yogurt1 tsp vanilla extractIn 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 Frosting2 cups powdered sugar1 cup vegetable shortening1/4 cup margarine1/2 cup vegan cream cheese1 tbsp ground cinnamon1/4 cup cocoaIn 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 Drizzle1/4 cup soy milk1/4 cup agave1 cup chocolate chipsHeat 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!

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!