Lemon Almond Biscotti

Hey everyone! It's been a while yes. I am terrible at keeping up with these things. But the good news is, the yummy desserts keep rolling in, and I plan on posting them (however sporadic). The inspiration behind this biscotti was my mother in laws backyard. There is a huge lemon tree and I had to make something! I came across a recipe on epicurious, and modified it a little.

Here is the original recipe...http://www.epicurious.com/recipes/member/views/VEGAN-LEMON-BISCOTTI-1233180

My modifications are as follows.
*For one of the egg replacers, instead of using 2 tablespoons water, use 2 tablespoons fresh squeeze lemon juice.
*Instead of zest from 1 lemon, got crazy and use the zest from 2 lemons (I am a rebel I know).
*Instead of dividing the dough, I made one long log, about 1 inch thick. It takes the same amount of time to bake, you just get longer biscotti's when you slice them.

And that is all! Next time I make it I am probably going to substitute all the water from the egg replacers for lemon juice. I really like to taste my lemons.

See outcome...

Mexican Chocolate Snickerdoodles

This recipe comes from Vegan Cookies Invade Your Cookie Jar. I wanted to make something sweet and spicy tonight so immediately reached for their cookbook. I haven't really tried too many cookies, but the couple that I have are easy and amazing! I definitely recommend picking this book up! The recipe is as follows:

Topping:
1/3 cup sugar
1 tsp ground cinnamon

Dough:
1/2 c. veg oil
1 c. sugar
1/4 c. pure maple syrup (not the fake nasty stuff)
3 Tbsp nondairy milk (I used coconut milk)
1 tsp van extract
1 tsp chocolate extract (I used 2 vanilla bc I didn't have choc on hand)
1 2/3 c. flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne


Oven set @ 350* Bake 10-12 mins

Mix the ingredients in order of listing. When you get to flour, sift with the rest of the dries (b.soda, cinn, cayenne)

Roll into balls, roll in sugar mixture.

These spread, so leave a couple inches between each.

Seriously Stuffed PB and Chocolate Chip Cookies

OK, these cookies may take a little extra time assembling, but it is TOTALLY worth it. I find that they taste best the 2nd day (and a 3rd if they last that long!) I got the recipe from The 100 Best Vegan Baking Recipes by Kris Holechek. I bought this book months ago on Amazon bc I needed one cheap thing for free shipping and now I am very glad that I did!




The Recipe Follows:
Dough:
1 1/2 c. flour
1/2 c. cocoa powder
1/2 tsp baking soda
1/2 c margarine
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. milk
1 tsp vanilla

Mix it, it should feel like play-doh. Set aside

Filling:
3/4 c. powdered sugar
1/2 c. peanut butter
1/3 c. chocolate chips
1/4 tsp salt

Mix. Mine was a little dry, so I added water to help it form into a ball.

The books says take a piece of dough a little smaller than a golf ball and press it flat on wax or parchment paper. I used pretty hefty size balls, maybe a little larger than a golf ball. Press them flat and add a tsp of the filling in the middle. Fold over the sides and flip seam side down. If the dough cracks, just squeeze it back together. Bake on a parchment, 9 min @ 350 was perfect in my oven.

Enjoy!

Vegan Peanut Butter Cookies

Hey Ya'll. Sorry I am so bad at this! I wanted to post a great recipe I found for PB cookies! Since turning vegan, I have been very disappointed in the recipes I have tested. Veg Times sent me an email that saved the day!

1 cup PB (your choice)
1/2 Veg Butter
1 cup Sugar
1 Tbsp Apple Cider Vinegar
3 Tbsp Water
1 tsp Van X
3/4 tsp Baking Powder
1 1/2 cup Flour

Mix it, roll it into a ball, roll the ball in sugar, do the fork thing (to make the little squares) then stick it in the oven @ 350* for 13-15 mins.

I hope this helps with all the holiday baking that you may have coming up!

Vegan Chocolate CHip Cookies

Here goes a recipe!

2 c. All Purpose Flour (GLUTEN FREE: I like RICE flour and the All Purpose GF mixes)
1/2 tsp Baking Soda
1/2 tsp Salt
1 c. Brown Sugar (this is the key to flavor!)
1/4 c. Maple Syrup (the real stuff)
1/2 c. Veg Oil (I Use a little less)
2 Egg Replacers ( I use NRG Egg Replacer, found at wholefoods and health food stores)
1 1/2 tsp Vanilla Extract (alcohol free) (I like using 1/4 of a van bean pod)
1 1/2 c. Chocolate Chips (check for non-dairy!)

What I do to make my life simple is add all the wet ingredients to the mixing bowl (Map Syrp, Veg Oil, Van X, Egg replacer) If using a mixer throw it on low so the oil emulsifies. Sift (or mix with a whisk) the dry ingredients together (not choc chips yet). Add the dry to the wet, mix until combine. Add in the Choc Chips (what you haven't been eating as you mix all the ingredients, I know you!) Mix only for a short time bc the chips will start to break and little choc flecks will color your cookies. I use an ice cream scooper to make sure all my cookies come out round and the same size for even baking! Bake at 350* , check cookies around 9 minutes. All ovens are crazy, so you will have to gauge the time according to yours.

These last a while in a sealed container. (Unless your house is like mine, that means 2 days) Once you make these you will never go back to the evil cookies with the chickens and cows in them! All kidding aside, these are really tasty! If you don't have egg replacer yet and you love baking as a vegan, pick it up! It will not go bad sitting in your cupboard!