To continue our somewhat related to St. Patrick’s Day celebrations we made Chef Chloe’s Chocolate Beer Cupcakes into a cake and frosted it with a vegan cream cheese Bailey’s style topping (blend together 1/3 cup vegan cream cheese, 1/3 coconut Earth Balance, 1 TBL sugar, 1 TBL melted chocolate chips, 1 TBL coffee, 1 TBL whiskey. Then refrigerate topping for 30 minutes before frosting the cake.)
Yes, I really won a prize at my work cookie bake-off! I’ve never really won anything, so this was exciting in itself, AND the prize was a beautiful handmade glazed mixing bowl and a little whisk. I’ll post photos of that later. I highly recommend these cookies, which are adapted from Martha Stewart by way of Stephanie’s Kitchen. I veganized the recipe (sorry, cow butter lovers) and added lots of crystallized ginger. My version is below.
adapted from Martha Stewart’s Cookies Cookbook
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup vegan margarine
¼ cup crystallized ginger, chopped finely
1/2 cup packed dark brown sugar
1/2 cup blackstrap molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
½ vegan chocolate chips
1/4 cup sugar
1. Line two baking sheets with parchment paper.
2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. In a large bowl, beat margarine and half of the crystallized ginger on medium speed until lightened, about minutes. Add brown sugar, beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate chips and remaining crystallized ginger; turn onto plastic wrap. Pat out to a 1 inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely.
It sounds decadent, but these little cookies are healthy and filling.
1 cup all-purpose flour
1.25 cups steel cut oats
4 TBL cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 TBL olive oil
1/2 cup water
1/2 cup sugar
1 Ener-g egg replacer (or egg substitute of your choice)
1 teaspoon vanilla extract
Preheat oven to 350. Prepare a baking sheet with parchment paper or margarine, etc. Combine dry ingredients in a large bowl. Add in wet ingredients. Mix well, adding an extra tablespoon of water if needed. Place teaspoon sized balls of dough on the cookie sheet, bake 10 minutes. Cool and remove from pan. (Makes 24)
Peanut butter frosting
4 TBL peanut butter
1/4 cup sugar
2 TBL soy creamer
1 tsp vanilla
In a bowl, whisk to combine. Top cookies with about 1/2 tsp of frosting per cookie.