Audrey’s Vegan Biscotti

Posted: April 23rd, 2011 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan | No Comments »

Vegan Apricot Biscotti

Many years ago, I lived in a house with several friends, many of whom were vegan. One day my housemate Audrey whipped up the most fabulous vegan cranberry biscotti. I just had to have the recipe! She happily shared it with me, but then I sat on it for four years. Good job, Mooflyfoof! Well, today I’m headed to the 10th birthday party of my friend Josie’s dog Milo, so I decided it might be time to finally give this recipe a shot. It did not disappoint. I didn’t have any cranberries so I substituted chopped dried apricots, which worked out quite well. The original recipe also calls for Cointreau, but I didn’t have any so I substituted Disaranno – an almond liqueur.

Vegan Biscotti

From Audrey Penven

INGREDIENTS
1/2 cup non-hydrogenated margarine (such as Earth Balance), softened
3/4 cup granulated sugar
1/3 cup water
2 tablespoons Cointreau, Disaranno, or other appropriately flavored liqueur
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup dried fruit such as cranberries or chopped dried apricots
2/3 cup whole almonds (sliced work too, in a pinch)

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Cream margarine and sugar.
  3. Beat in water, liqueur, baking powder, and salt.
  4. Add flour, dried fruit, and nuts; mix well.
  5. On a non-stick cookie sheet, shape dough into a loaf 3/4 inch high and 3 inches wide.
  6. Bake in a 325°F oven for 35 minutes.
  7. Let cool on a rack for 5-10 minutes, then slice into 1/2 inch slices. Put slices back on the cookie sheet, on their sides, and bake another 10-20 minutes until sides are turning golden. Let cool completely, then store in an airtight container.

Vegan Apricot Biscotti


Peanut Butter Cookies

Posted: February 1st, 2010 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan, Vegetarian | Tags: | No Comments »

Peanut Butter Cookies

When I was a kid, I loved my mom’s old Betty Crocker Cooky Book. I think it was all the colorful cookies that enthralled me. Oddly, I only ever made one recipe from it regularly: Peanut Butter Cookies. They’re fantastic cookies so I never got bored of it. A few years ago for my birthday, my parents gave me a reprinted version of this book, which was originally published in 1963. It was then that I renewed my love of this peanut butter cookies recipe. Tonight I made a vegan version for a bunch of friends and everyone raved about how good they were. Thanks Betty!

Betty Crocker’s Peanut Butter Cookies

This recipe is doubled from the original, and produces about 3 dozen cookies.

INGREDIENTS

1 cup peanut butter (best if you use good, natural, unsalted, crunchy peanut butter)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS

  1. Preheat oven to 375°F
  2. Mix butter, peanut butter, sugars, egg.
  3. In a separate bowl, mix all dry ingedients.
  4. Mix dry ingredients with wet ingredients until well blended.
  5. Roll dough into 1 1/4″ balls and put them on a cookie sheet. Mash with a fork in a criss-cross pattern. Bake in a 375°F oven for 10 minutes. Cookies should be very slightly browned around the edges but still gooey and shiny looking in the center. Allow them to cool for about 5 minutes on the cookie sheet before transferring to a cooling rack.

To make these vegan, I substituted Earth Balance margarine for the butter, and Ener-G egg replacer for the egg. Two eggs worth of replacer is 1 tablespoon of egg replacer powder + 1/4 cup warm water, whisked together. I found that there wasn’t enough moisture though, so I added some soymilk, a bit at a time, until the dough came together with the right consistency. It should stick together and not be crumbly, but it shouldn’t be too mushy. I also added a little canola oil because some of the peanut butter I’d used was extremely dry.


Rum Balls

Posted: December 14th, 2009 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan, Vegetarian | Tags: , , , | 8 Comments »

Rum balls - the final product

This is another Lynch family classic recipe. I’ve been making these with my mom for as long as I can remember. Be warned: since these aren’t baked, they remain slightly alcoholic. However, the amount of alcohol in a single rum ball is pretty minor so you don’t need to worry about getting drunk unless you eat a whole batch (in which case you probably have other problems to worry about, like a stomachache!). I don’t know where the recipe originates, but I think it’s one of those 1960’s recipes that was passed around between housewives. I have at least one other friend who grew up making these.

The funny thing is, these decadent confections can easily be made vegan, with a little attention to ingredient lists. Make sure that your chocolate chips have no dairy (Guittard is my favorite) and look for generic brand Nilla wafers that don’t contain any eggs or dairy. The brand I use, Valu Time (!) is actually far “better” for you than name-brand Nilla Wafers. The name brand version contains all kinds of hydrogenated oils and high fructose corn syrup, whereas Valu Time is mostly real sugar and non-hydrogenated oils. And they leave out the dairy products too (name brand Nillas have whey in them).

You can make these with bourbon instead of rum if you wish. I’ve never done it (the family tradition is to use rum) but I bet it’s delicious!

Rum Balls

INGREDIENTS

6 oz. semisweet chocolate chips (vegan)
3 tablespoons light corn syrup
1/2 cup rum or bourbon
2 1/2 cups crushed Nilla wafers (approx. 1 12-oz. box) (real Nillas are not vegan, but sometimes the generic brands are)
1/2 cup powdered sugar, plus more for rolling
1 cup chopped nuts (walnuts or pecans)

Ingredients for rum balls

DIRECTIONS

  1. Crush Nilla wafers in a food processor, blender, or by putting them in a bag and rolling them with a rolling pin. Chop nuts, if they’re not pre-cut.
  2. Mix nuts, powdered sugar, and crushed Nilla wafers in a large mixing bowl.
  3. Melt chocolate chips and corn syrup in a double boiler.
  4. Pour melted chocolate mixture over the Nilla wafer mixture. Add rum and mix well.
  5. Let stand 1/2 hour at room temp for 30 minutes. Do not skip this step! It gives the rum time to soak into the Nilla wafer crumbs.
  6. Roll dough into balls and coat with powdered sugar. Store in an airtight container.

Rum balls marinating


Cranberry Shortbread Sandwich Cookies

Posted: December 13th, 2009 | Author: | Filed under: Cookies, Dessert, Vegetarian | Tags: , , | No Comments »

Cranberry shortbread cookies

What does one do with a bunch of leftover cranberry sauce? Make cookies, of course. The cranberry sauce is sweet enough that it can be enjoyed in both sweet and savory contexts. It was the inspiration for these tender little sandwiches.

Cranberry Shortbread Sandwich Cookies

Adapted from Sunset Magazine, December 2009

INGREDIENTS

2 cups flour
1 cup cold butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
leftover cranberry sauce (you shouldn’t need too much)

DIRECTIONS

  1. Using an electric mixer (preferably a stand mixer), mix flour, butter, sugar, and salt on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together. It might take a while; don’t lose patience.
  2. Form dough into a disk and chill 30 minutes.
  3. On a lightly floured work surface, roll dough 1/8″ thick. Cut out cookies into whatever shape you desire. I used a knife to cut mine into squares, but you can use cookie cutters too. Re-roll dough if necessary. Cut small “windows” out of half of the cookies: they will be the top of the sandwich.
  4. Preheat oven to 325°F. Put cookies into refrigerator to chill for 15 minutes while the oven is preheating. Bake until light golden brown, 12-15 minutes. Let cool.
  5. Spread each bottom half with about 1/2 teaspoon cranberry sauce, then put the top half on top and press very gently (cookies will be delicate, so be careful not to break them).
  6. Store in a covered container. You can eat the cookies right after you make them, but they’re actually better the next day when the sauce has soaked in a little.

Veganifying “Mrs. Fields” Chocolate Chip Cookies

Posted: November 22nd, 2009 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan | No Comments »

Chocolate chip cookies, fresh out of the oven.

Remember this? It’s my favorite chocolate chip cookie recipe in the world. My only problem with it is that it’s not vegan, nor is it dairy free. This means that neither my fiance nor many of my friends can eat them. Needless to say, that’s not a good situation for my waistline. So I figured out how to veganify them. They’re just as delicious without animal products — though be warned, they don’t stay good for nearly as long. If your house is anything like mine, though, that won’t really matter.

Vegan “Mrs. Fields” Chocolate Chip Cookies

Yield: About 50 cookies

INGREDIENTS

1 cup Earth Balance margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 tablespoon Ener-g egg replacer plus 1/4 cup warm water, mixed well
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12-oz. package vegan chocolate chips
1/4 cup soy milk (approximately)

DIRECTIONS

  1. Preheat the oven to 375F.
  2. Cream the margarine, sugars, and vanilla with a mixer until fluffy.
  3. Add replacer + water. Mix well.
  4. Add salt, baking powder, baking soda, flour. Mix well.
  5. Put the 2 1/2 cups oatmeal into the blender and whiz it till it’s ground like flour. Add to the dough and mix well. It should be pretty thick at this point.
  6. The dough will probably be pretty dry and crumbly at this point. Add some soy milk and mix it in until it’s the consistency of thick cookie batter — about 1/4 cup.
  7. Add chocolate chips and mix with a wooden spoon until thoroughly incorporated. It should look about like this:

    Nothing quite like cookie dough.

  8. Roll into balls and place on a cookie sheet.
  9. Bake one sheet at a time for about 9 minutes, or until the peaks of the cookies are just getting golden brown but the rest of the cookie is still light and looks uncooked (it should still be shiny).
  10. Remove from oven and let cool on the cookie pan for 5 minutes. Transfer to wire cooling rack. (Cookies will fall apart if you try to transfer them sooner.)
  11. Devour.

“Mrs. Fields” Chocolate Chip Cookies

Posted: April 30th, 2009 | Author: | Filed under: Cookies, Dessert, Vegetarian | 4 Comments »

Chocolate chip cookies, fresh out of the oven.

Everyone has a chocolate chip cookie recipe. This is mine. I have no idea if it’s actually Mrs. Fields’ recipe or not. The original recipe is scrawled in my 2nd grade penmanship; I brought it home from school one day. Its source has long since been forgotten, though I often wonder which Monte Vista Elementary School mom (or dad?) bestowed it upon me. Since I have been making these cookies basically forever, this recipe plays a crucial role in my culinary education. And, I must say, they are delicious.

Astonishingly, the original recipe makes about 100 cookies. I normally halve it for 50 cookies (plus what I eat from the dough). You could halve it again and it would be just fine. Below is the recipe for 50 cookies.

“Mrs. Fields” Chocolate Chip Cookies

INGREDIENTS

1 cup (2 sticks) butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12-oz. package chocolate chips

DIRECTIONS

  1. Preheat the oven to 375F.
  2. Cream the butter, sugars, and vanilla with a mixer until fluffy.
  3. Add eggs. Mix well.
  4. Add salt, baking powder, baking soda, flour. Mix well.
  5. Put the 2 1/2 cups oatmeal into the blender and whiz it till it’s ground like flour. Add to the dough and mix well. It should be pretty thick at this point.
  6. Add chocolate chips and mix with a wooden spoon until thoroughly incorporated.

    Nothing quite like cookie dough.

    Be sure to sample the dough liberally along the way.

  7. Roll into balls and place on a cookie sheet.

    Doughballs.

    Make them about this big.

  8. Bake one sheet at a time for about 9 minutes, or until the peaks of the cookies are just getting golden brown but the rest of the cookie is still light and looks uncooked (it should still be shiny).
  9. Remove from oven and let cool on the cookie pan for 5 minutes. Transfer to wire cooling rack. (Cookies will fall apart if you try to transfer them sooner.)
  10. And try not to eat all of them at once like I always do.


Pecan-Bacon Lace Cookies

Posted: March 20th, 2009 | Author: | Filed under: Cookies, Dessert | Tags: , | 9 Comments »

Pecan-Bacon Lace Cookies

These delicate cookies are LACED (har har) with unexpectedly salty, smokey chunks of applewood smoked bacon. How can you resist?

Recipe adapted from Everyday Food (March 2009) by mooflyfoof for Bacon Camp.

Pecan-Bacon Lace Cookies

INGREDIENTS:

5 slices thick-cut applewood smoked bacon
2/3 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
salt
1 cup pecans, finely chopped
2/3 cup cake flour, spooned and leveled

DIRECTIONS:

  1. Chop bacon into 1 cm squares and cook till done (but not overdone!) on the stovetop. Let the bacon bits drain on a paper towel.
  2. In a medium saucepan, heat sugar, butter, cornsyrup, pinch salt over medium heat, stirring, until sugar has dissolved, about 7 minutes.
  3. Remove pan from heat; stir in pecans, bacon, and flour. Transfer to a bowl. Cover with plastic wrap and refrigerate until dough is firm, about 2 hours.
  4. Preheat oven to 350F. Line 2 large baking sheets with parchment. Drop teaspoons of dough about 2 inches apart — 6 per sheet. Don’t be tempted to add more to each sheet; they will all melt together! Roll dough into balls.
  5. Bake until cookies are a dark golden brown and “lacey” looking, 10-12 minutes. They will harden as they cool. Transfer from parchment to a wire rack and let cool. Repeat with remaining dough.

(If you’re not feeling adventurous, you can leave out the bacon and they’ll be… nearly as delicious.)


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