double decker chocolate chip peanut butter rice krispie treats.

IMG_4767

Try saying that ten times fast!

I made these for our christmas eve lunch, so I knew I had to step up my rice krispie treat game.  These are peanut butter rice krispies at the bottom, a layer of cut – up justin’s peanut butter cups, then a layer of cocoa-krispie treats topped with mini chocolate chips. All held together by dandies. hubba hubba.

Ingredients:

Peanut Butter Layer
2 and 1/2 cups Rice Krispies cereal
2 Tbsp earth balance
1/2 cup creamy peanut butter
1/2 package of dandies marshmallows
2 2-packs of justin’s peanut butter cups

Chocolate Layer
2 and 1/2 cups Cocoa Krispies cereal
2 Tbsp unsalted butter
the other half of the dandies marshmallows
1 cup mini chocolate chips

Directions:

Line a 11×7 (or use a 9×13 pan and just dont fill all the way b/c who has a 11×7 pan??) baking pan with aluminum foil/parchment paper.  Generously spray with nonstick spray. Set aside.
To make the peanut butter layer, melt the earth balance and peanut butter in a large saucepan over low to medium heat.  Add the marshmallows and constantly stir until they are completely melted.  Mixture will be thick.  Remove from heat and add in Rice Krispie cereal. Mix together well.  Press mixture into prepared baking pan.  I used a spatula sprayed with nonstick spray to make the sticky mixture easier to press down.  Top peanut butter layer with chopped up peanut butter cups.  Set baking pan aside.
To make the chocolate layer, melt the earth balance in the same large saucepan over low to medium heat.  Add the marshmallows and constantly stir until they are completely melted.  Remove from heat and add in Cocoa Krispies cereal.  Mix together well.  Press mixture on top of the peanut butter layer.  Press chocolate chips on top of chocolate layer and allow to set for at least 30 minutes.  Cut into squares.

star wars sugar cookies.

STARWARS IMG_4336

These may not be my prettiest cookies, but it was an attempt at vegan royal icing and it actually wasn’t TOO bad. Williams sonoma had these cookie cutters more half off a few weeks ago, (they still are!) so we bought some and I wanted to see how hard decorating cookies really is. I’m definitely no pro and have some work to do, but they definitely made my 4 year old happy. I used pastry bags to pipe; would like to try the squeeze bottle route if I can get my hands on some.

I used the sugar recipe from vegan cookies invade your cookie jar.

The royal icing recipe I used is here:

1 cup organic powdered sugar
2 tbsp of non-dairy milk
2 tsp of light corn syrup
1/2 tspn vanilla extract

Place sugar in bowl, add non-dairy milk and whisk until smooth.  Add in vanilla and corn syrup.  Whisk some more.  Icing will be smooth, shiny, and a little runny.  You don’t want it really runny or the icing won’t stick to the cookies.  Icing will be hard with a shiny finish once dry.  You can either dip cookies into icing, or use this icing in a pastry bag.

candy cane biscotti.

biscotti

Ok, so maybe the holidays are OFFICIALLY over, but there’s always a good place for chocolate and peppermint in my life. Plus, it gives you something to do with all those random candy canes you have lying around!

  • 1/2 cup Earth Balance Buttery Spread
  • 2 tablespoons Flax Meal
  • 1/3 cup Non-dairy Milk
  • 1/2 cup Sugar
  • 1 2/3 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 pinch Salt
  • 1/2 cup Chocolate chips
  • 2 crushed candy canes

Directions

1. Preheat the oven to 350 F. Lightly oil a cookie sheet, or line it with parchment paper.

2. Melt the Earth Balance, then set aside to cool a bit while you gather your other ingredients.

3. Combine the flax meal and the non-dairy milk in a mixing bowl, and stir them well. Add the Earth Balance, and sugar. Mix well.

5. Add the flour, baking powder, and salt. Combine, mixing with a wooden spoon. It will form a thick dough.

6. Turn out the dough onto your cookie sheet, and shape it into a long, flat log. It should be able 12 inches long and 1 inch high. Bake for 20-25 minutes, until the loaf has puffed a little and the edges are turning golden. Remove from oven, let cool for at least 20 minutes.

7. When the loaf is cool enough to touch, use a large knife to slice the loaf into 1-inch slices. Try to cut each slice with one swift downward motion of the knife, so you don

8. Return the baking sheet to the oven, and bake for 10-15 minutes, until the biscotti is firm to the touch (but not hard), and is becoming a little more golden on the edges. Allow to cool.

9. Melt 1/2 cup of chocolate in a double boiler or in a microwave. Dip each piece of biscotti in the chocolate, then set on parchment paper. Sprinkle crushed candy canes over the chocolate before it cools. Let set for about 30 minutes (or 15 minutes in the fridge).

trail mix cookies.

trailmixCookies

Cookies! and they are full of nutritious yumminess. No refined sugar and no white flour!! Make sure your oats are gluten free, and you’ve got yourself a gluten free cookie as well….Customize them to your liking with whatever you have in your pantry. Most of all, enjoy!

I found the original recipe here.

Here’s what I used in mine…

Dry Ingredients

1 cup oats blended into oat flour
1/2 cup almond meal
1/2 cup rolled oats
1/2 cup thinly sliced almonds
1/4 cup coconut sugar or brown sugar
1/4 cup shredded unsweetened coconut ( I actually used these – have you had it?! were addicted!!)
5 tablespoons chocolate chips
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
3/4 teaspoon cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
Wet Ingredients
1 T ground flax + 2 T water, mixed together
1/4 cup drippy nut butter (i used peanut butter – just  make sure its natural!)
1/4 cup coconut oil1/4 cup pure maple syrup
1 tspn vanilla

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
  3. In a large mixing bowl, whisk together all of the dry ingredients.
  4. In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
  5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
  6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
  7. Bake cookies for 13-15 minutes, until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
  8. Wrap up and store leftovers on the counter or in the freezer, if desired.

chocolate chip oatmeal pecan cookies.

chocchipoatmealpecancookies_makegreat
I made these cookies to welcome my friend back to the office, and to kick off our busy catalog season at work. They were delicious and a hit among the co workers. Those Joy the baker recipes never seem to let me down. I veganized this one, and I cut the recipe in half.

1/2 cup earth balance
1/2 cup granulated sugar
1/2 cup brown sugar, packed
egg replacer for one egg
3/4 teaspoons vanilla extract
1 1/4  cups uncooked oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup semi sweet chocolate chips
1/2 cup chopped pecans

Beat the sugar and earth balance in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg replacer and the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the chocolate chips and pecans last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.

chocolate chip ginger cookies.

CO

If chocolate chip cookies and molasses ginger cookies had a baby, these would be it!

1 stick earth balance
2/3 cup dark brown sugar, packed
1/3 cup  granulated sugar
1 egg replacer
2 tablespoons dark molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chiops

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, beat together the earth balance and sugars until light and fluffy. Beat in the egg replacer, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

I baked mine for about 9 minutes, but think i might go a little longer next time to get them a little more crunchy.

ginger cookie sandwiches.

ginger

Ginger cookies. yum. One of my favorites for sure, and my love of ginger -baked goods has definitely grown this winter. So when I saw a recipe that turned them into sandwich cookies I knew I was game. Two cookies sandwiched between orange cream cheese frosting; sign me up!

The recipe is adapted from here .These were easily made vegan by subbing earth balance for the butter, and using an egg replacer for the egg. I prefer a cream cheese frosting, so I went that route.

Now, to not eat this whole batch….These did NOT dissapoint. Even the dog wanted in on the action. Found him on top of the kitchen table (all four legs, standing ON TOP of the kitchen table) helping himself to one….

mickey cakes.

mickey

I made these mickey cakes as a surprise for my best friend who will be running the disney marathon next week! She happens to really love mickey, (make sure to click on her link above!) have a birthday this month, and told me yesterday  in a text ” i really love cake.” So here you go!

I also have two toddlers running around my house, so I thought these would impress them as well :)

This actually worked out great because I had some leftover frosting from a cake I made recently. It called for more than double the amount of frosting than the actual cake needed. I hate when that happens! The frosting is cream cheese frosting – SO its not necessarily the color of mickey – BUT I happen to have a husband who always buys trader joe-joes, then eats about four of them, leaving an entire box just sitting there.  Soooo, trader joe-joes to the rescue!

I made my usual vegan chocolate cupcake recipe. I just got red and white polka dot cupcake liners from the christmas clearance section at target. I knew these would come in handy! I melted chocolate to dip the “ears” into, for added deliciousness. I scraped the cream out of the joe joes and put them in the vitamix to grind into find crumbs. I frosted each cupcake, dipped it in the cookie crumbs, then stuck the two chocolate covered cookie ears into the cake.

361. ginger cookies.

ginger

I have been on a big ginger cookie kick after making those gingerbread biscotti. I tried out these cookies from this recipe here. I made a few subs, so here is my version:

1 1/2 cups (210g.) all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea salt
1/4 cup crystallized ginger, chopped fine*
1 stick earth balance
1/2 cup dark brown sugar, packed
1/2 cup  molasses
1 tsp. ginger
1/4-1/2 cup granulated sugar, for rolling

1.    In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger,breaking up any clumps with your finger tips.
2.    In a large bowl, or the bowl of your stand mixer, cream together the earth balance and brown sugar. Pour in the molasses and beat well.
3.   Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky.
4.   Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
5. Preheat oven to 325f.. Place balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack – for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack.

 

343. brown sugar cookies

COOKIES

Today is a birthday party for our dear little friend danny, and I offered to bring some cookies. I gave this recipe from Joy the Baker a whirl, subbing earth balance for the butter, and egg replacer for the egg. I rolled them in pink sugar at the end to give them a little sparkle. They turned out nice and soft and sweet. They have almost a carmel-y taste to them. Good stuff!

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