And here is the recipe (which was also published in Chickpea Magazine’s most recent Spring issue):
Sugar Cookies with Naturally Colored Icing
Makes about 3 dozen cookies
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
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
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)
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.
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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!
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!
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!
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.
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. :)
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!