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!

295. halloween cookies.

 

We had alot of halloween festivities this weekend, so we made some halloween cookies to make the weekend even more fun. We used the roll out sugar cookie recipe from Vegan cookies invade your cookie jar, then iced them with this icing recipe I found on pinterest. The icing really did stay hard, which made it easy to transport these cookies. I had to add a little extra soymilk though, b/c it was pretty dry once I added the suggested amount. I also have to work on my icing skills. There’s a reason why you only see the ghost cookies…it was by far the prettiest one.

for the glaze, mix together:

  • 1/4 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 1/2 to 2 tablespoons plus 1 teaspoon milk (i probably ended up using 3-4 tspn soy milk)
  • Food coloring (optional)

237. sprinkle cookies.

I needed to bake cookies to bring to work for a little celebration we are having, so I made these sprinkle cookies. I had three kinds in mind, and let milo pick – and of course he picked these….They were really easy to make and came together in no time. They make pretty excellent ice cream sandwiches! They kind of taste like the refrigerated kind that you slice and bake…but they are homeade!

  • 8 ounces earth balance
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • egg replacer equivalent of two eggs (i used egg replacer powder and water)
  • 1 teaspoon vanilla bean paste or extract
  • 2 and 1/2 cups AP flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup rainbow sprinkles

Instructions

  1. Cream earth balance and sugars till light and fluffy.
  2. Add egg replacer and vanilla.
  3. Mix in flour, salt, and baking soda.
  4. Mix in sprinkles.
  5. Portion dough into 2 ounces each.
  6. Bake at 325 degrees for 13-15 minutes rotating once halfway through.

234. carnival cookies.

Shutterbean posted these cookies earlier this week and I havent stopped thinking about them. I had some freshly purchased coconut oil, waiting to be cracked open, and I already had almond meal in the fridge leftover from something I made a while back…Seemed like now was the time to make these! Love that there is no added sugar and these are made from mostly whole foods. And if she posts something vegan, of course I have to try it!

161. peanut butter surprise cookies.

I made two batches of these cookies to bring to my friend’s birthday dinner later in the evening.

They are your typical old fashioned peanut butter cookies, with a little bit of chocolate in the middle. Probably not my favorite cookies in the world, but they were not overly sweet, and had a nice crunch to them, but are a little soft in the middle too. The people at the party liked them!

here’s my vegan version.
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup peanut butter
  • 4 tbsp earth balance
  • 1 egg replacer
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • pinch salt
  • 1/4 cup semi-sweet chocolate chips
Instructions
  1. Whisk flour, baking soda, baking powder, and salt together in a medium-sized bowl. Set aside.
  2. Cream earth balance and sugar together in a standalone mixer or with an electric mixer.
  3. Add peanut butter and egg replacer and mix on medium speed until well blended.
  4. Add flour mixture a little at a time, using spatula to scrape sides while you mix in on low speed.
  5. When blended, remove dough with floured hands and form into a log.
  6. Preheat oven to 375 degrees F.
  7. Cut 1/2 inch cookies from log and place on a baking sheet.
  8. Place ~6 chocolate chips in the middle of each cookie, and wrap with hands into a ball. Work quickly to keep dough as chilled as possible.
  9. Bake for 10 minutes, then cool on a wire cooling rack before serving.

111. salty sweet oat cookies

I got a new book from the library, which I’m pretty sure I’m just going to end up buying. I haven’t even gotten through about 20 of the pages and I already stopped and made two things. The book is Hearty Vegan Meals for Monster Appetites.

First up I saw the recipe to make these Salty Sweet Oats. They combined lots of good things: oats, pretzels, maple syrup, brown sugar and cinnamon. Its kind of like a snack mix, but I guess you can use it as a granola too. I think it would be extra yummy with some chopped almonds or peanuts too!

Then I took those salty sweet oats and turned them into cookies! These turned out really good. What you get is a nice, thick, chocolatey, sweet and crunchy cookie. YUM.

96. healthy peanut butter oatmeal cookies.


COOOOOKIES! I love them. I don’t like having them in the house because I eat so lots of them. But I always want them.
So I try to find cookies to satisfy my cookie craving, but aren’t too incredibly bad for you. But, it usually takes fat and sugar to make a good cookie…

I was kind of skeptical of these cookies when I first saw them because they have no processed sugar, no flour, and on;y 1.5 tablespoons of oil. But they did have lots of good stuff – oats, coconut, chocolate, banana and peanut butter. The only added sugar is maple syrup, and I reduced the amount. The recipe called for 3/4 cup, but that seemed like alot for such a small amount of cookies, so I used 1/2 a cup, and that was sweetness a plenty.  (GAH! as im typing the recipe I see it was supposed to be 3/4 tbspn, not 3/4 cup…OOOPS! – that would explain why mine were extra sweet. )

The dough seemed pretty wet, so I was kind of nervous about how these were going to turn out – but they puffed up rather nicely; they are a little on the soft side; they fall apart pretty easily, but they taste really good. My batch made about 9 large cookies….I’m having a hard time sitting here not eating them all now.

The original recipe can be found here

Heres what I did:

1 cup rolled oats
2.5 tbsp shredded coconut
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 large ripe banana
 ¼ cup peanut butter
1.5 tbsp canola oil
1/2 tsp vanilla
3/4 tbsp pure maple syrup
Handful of chocolate chips
Preheat oven to 350°.
In a large bowl combine all the dry ingredients (oats through to salt).
In a separate bowl, mash the banana. Add the peanut butter, oil, vanilla and maple syrup and whisk until smooth. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are incorporated. Fold in the chocolate chips and raisins.
Line a large baking sheet with parchment paper or coat with baking spray. Scoop out the dough and drop cookies onto the baking sheet about 1” apart. Bake for 12-14 minutes, until they start to turn golden. Let cool on the baking sheet for a few minutes to help them firm up, then transfer to a wire rack to finish cooling.