pumpkin molasses sandwich cookies.

pumpkinPumpkin. Molasses. Cream cheese frosting.
I have died and went to autumn heaven.

2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice (i used a combination of cinnamon, nutmeg and ginger)
8 tablespoons earth balance, room temperature
1 cup light brown sugar, packed
1/4 cup molasses
2/3 cup pure pumpkin puree
1 liquid egg replacer
1/2 cup granulated sugar, for rolling

For the Filling

1/4 cup tofutti cream cheese
1/4 cup earth balance
3 cups powdered sugar
1 teaspoon pure vanilla extract

Directions:

For the Cookies

1. Whisk together the flour, baking soda, salt, and pumpkin pie spice.

2. Working with a stand mixer, or a hand mixer in a large bowl, beat the earth balance on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg replacer and beat for 1 minute more.

3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.

7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

8. Repeat with second batch of dough.

For the Filling

1. In a medium bowl with an electric mixer, combine tofutti and earth balance and confectioners’ sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.

peanut butter and jelly hand pies.

PB&J HANDPIES

The leftover crust from the peach pie I made this weekend, pained me to throw away – so I decided to whip together some hand pies. I had enough left over to make 1 1/2 pies. So there was one full size and one mini.

I took the remaining pie crust and rolled it out and cut two rectangles, spooning peanut butter on one side, and jelly on the other. Put the two crusts on top of eachother and seal the edges, then crimp with a fork. Bake at 375 degrees for about 15-20 minutes.

These were a HUGE hit with milo! Seriously. see that plate above? Its no more. It broke when I was chasing milo around trying to get the pie out of his hand. After eating the little one, he HAD to have the big one too, and I had trouble stopping the little devil!

IMG_0127What do you do with leftover pie crust? do you throw it out, or have you made anything fun with it? Do tell!

264. margarita cupcakes.

Its was my dear friend, carrie’s birthday earlier this week and I have plans to see her tonight, and nobody loves margaritas more than she does!
I made her these once years ago, and she always raves about them, so I thought it would be fun to surprise her with a birthday treat!
You can find the recipe in Vegan Cupcakes take over the world. They are definitely a crowd pleaser! They are a light cake with hints of lime and tequila. It has a thin coat of lime icing with the edges dipped in sprinkles to look like margarita salt. Yum!

248. zuchinni brownies.

My neighbor brought me over a zuchinni about twice the size of my head – so I took a stab at making some zuchinni brownies. I still have half the zuchinni left!

3 Tbsp coconut oil, melted
1/2 cup unsweetened applesauce
3/4 cup honey
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1 tsp sea salt
2 cups shredded zucchini
1 cup or so of chocolate chips

For the Frosting:
3 Tbsp unsweetened cocoa powder
2 Tbsp coconut oil, melted
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract
Instructions

Preheat oven to 350F. Spray or line a 9 x 13-inch baking pan with parchment paper.

In a large bowl, mix together the coconut oil, applesauce, honey, and vanilla.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture in batches to the wet mixture, stirring after each addition. Fold in the zucchini and chocolate chips

The batter will be dry and crumbly, but don’t worry! Spread the mixture evenly into your prepared pan.

Place in the oven and bake for 25 – 30 minutes, or until the brownies spring back when gently touched. Remove from oven and allow to cool.

To make frosting:
In a medium bowl, add the cocoa powder to the melted coconut oil. Add in icing sugar, almond milk, and vanilla extract. Stir until combined. Spread over cooled brownies and cut into squares.

195. strawberry yogurt popsicles.

These popsicles are a simple mixture of pureed strawberries, a touch of agave, vanilla soy yogurt and some crushed vanilla oreos.