Friday, March 30, 2012

Chocolate Chip Cookies

Okay, so this recipe is kind of a cheat. I basically took the Nestle Toll House recipe and replaced the butter with vegan butter, the eggs with egg replacer and the chocolate chips with vegan chocolate chips. But man are they awesome! They taste exactly as I remember, but without the animal cruelty!

 
 
 
Yields: 2 dozen cookies
 
Ingredients:
 
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) vegan butter, softened
  • 3/4 cup organic sugar
  • 3/4 cup organic brown sugar
  • 1 teaspoon vanilla extract
  • egg replacer (equivalent to 2 eggs)
  • 1 pkg. (10 oz.) vegan chocolate chips
  • 1 cup chopped nuts


PREHEAT oven to 375° F.

 
Prepare the egg replacer.

 
COMBINE flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg replacer. Gradually beat in flour mixture. Stir in morsels and nuts.

 
I used a 1 oz. ice cream scoop to dish evenly out on to parchment/wax paper lined baking sheets.  If you do not have an ice cream scoop, use 2 tbsp. per cookie

 
BAKE for 12 to 14 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The best thing about this batter, you can eat it raw without worries of salmonella! :o)

 

 

Sunday, January 1, 2012

Gingerbread Cupcakes


  • 2 tsp. apple cider vinegar
  • 1 c. non-dairy milk (soy, almond, coconut, etc.)
  • ⅓ c. vegan sour cream (or non-dairy yogurt, that has been strained)
  • ⅓ c. molasses
  • ½ tsp. vanilla
  • ½ c. oil (extra light olive oil, grape seed, canola, etc.)
  • ½ c. + 2 tbsp. sugar (organic, turbinado/raw, coconut, beet, etc.)
  • 2 c. unbleached all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt (kosher)
  • 1 tsp. cinnamon
  • 1 ½ tsp. ground ginger
Preheat oven to 350 degrees. Prepare muffin pans with oil or liners.

  1. In a small bowl, combine apple cider vinegar and non-dairy milk and let set for 5 minutes.
  2. In a large mixing bowl, whisk together sugar, flour, baking powder, baking soda, salt, cinnamon and ginger.
  3. Add sour cream, molasses, vanilla and oil to vinegar mixture (from step 1) and stir.
  4. Pour wet mixture into dry and beat until combine.
  5. Pour batter into prepared pans, filling each about 2/3-3/4 full and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for at least 30 minutes before frosting.

Cream Cheese Frosting yields 2-2 ½ c.
  • 8 oz. vegan cream cheese (such as daiya)
  • ½ lb. organic powdered sugar
  • ½ tsp. vanilla
  • 4 tbsp. coconut oil, vegetable shortening, vegan margarine or vegan butter
  • 1 tsp. orange zest (optional)
In a medium mixing bowl, beat cream cheese and coconut oil on medium for 2 minutes, then beat in vanilla. Beat in powdered sugar ½ c. at a time, use more or less depending on your preference. Stir in orange zest, if using. If not using frosting right away, refrigerate until ready to use. Allow cold frosting to set at room temp for 15-20 minutes before using.


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