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.

284. chocolate mini donuts.

The Pumpkin donuts I made last week were such a hit with Milo, that I decided to give it another go. This time making his favorite: chocolate WITH sprinkles. These are so suprisingly easy to make! After some searching on the internet for some ideas, I gave this recipe a go.

 

1 3/4 cups All-Purpose Flour
1/4 cup Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Brown Sugar
3/4 cup almond milk
3/4 cup Applesuce
1/4 cup Canola Oil

Preheat oven to 350°F and lightly grease donut pans.

Stir together the flour, cocoa, baking soda, and salt. Set aside.

Blend together the sugar, milk, applesauce, and oil, until thoroughly combined. Add to the dry ingredients and blend until just combined.

Fill each donut well 3/4 full. Bake for 9 minutes, until donuts spring back when lightly pressed. Allow to cool in pan for 5 minutes before transferring to rack.

When completely cool, dip tops of donuts into chocolate sauce (recipe below) and place in refrigerator to set.

Chocolate Sauce
6 tbsp Non-Dairy Milk
2/3 cup Semisweet Chocolate Chips

Warm milk, over medium heat, until it’s just about to simmer.

Remove from heat and add chocolate chips. Stir until chocolate has melted and everything is thoroughly combined.

Dip donuts.