vegan thin mints!

Finally, here are the vegan thin mints I've been promising! In this recipe, I only put glaze on one side of the cookie. It's a yummy, thick, and very minty glaze. You can double it if you want to glaze both sides (though I recommend letting the first side firm up before glazing the second side), or you can just spread the glaze thinner to cover both sides.

VEGAN THIN MINTS

makes 50 - 70 cookies

Cookies:

1 cup margarine, softened

3/4 cup sugar

equivalent of 1 egg (I used 2 tbsp cornstarch mixed with 2 tbsp cold water) 

1 tsp vanilla extract

1 - 1 1/2 tsp peppermint extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

Glaze: 

1 cup semi-sweet chocolate chips

1 tsp vegetable or coconut oil 

2-3 tsp peppermint extract

Beat margarine and sugar together until well-mixed and fluffy (above).

 Prepare egg equivalent (my cornstarch and water mixture is above).

Add egg equivalent and extracts to the margarine and sugar mixture and beat until smooth and consistent. Add flour, cocoa, baking powder, and salt. Mix until just combined (if you over-mix, you'll deactivate the baking powder). It's hard to mix at this point, but it will be a clearly consistent mix and stop sticking so much to the sides of the bowl, as in the picture above right.

Divide the dough into halves. Turn one half onto a piece of wax paper and roll into a log about 10-12 inches long and about 2 inches in diameter (or whatever diameter you think thin mints should be! though you'll end up with a different number of cookies than my estimate). The wax paper is just so the dough won't stick to your counter or cutting board; now that it's in log form, wrap it in plastic and refrigerate for at least 2 hours (or freeze for about 1 hour or more). Repeat with remaining down. A log just after being taken out of the freezer is pictured below left. (You can also keep the dough in the freezer for a moth, then follow the directions from there! Or finish making the cookies and keep in the freezer for a long time anyway.)

Preheat the oven to 350 F.  Remove the logs of dough from the fridge or freezer. Slice into 1/4- to 1/3-inch rounds. If the cookies are too thin, they'll burn in the oven, but if they're too thick, they won't bake all the way through. A good balance gets them nice and crispy. Place on a cookie sheet. They shouldn't touch, but can be pretty close together, since they shouldn't spread much (above right).

Bake until the cookies are firm around the edges but somewhat soft on top, about 13 to 15 minutes (may be more like 15 - 17 minutes if they are straight from the freezer).

When the cookies are done baking, let cool on a cooling rack or on plates. Then line baking sheets with wax paper.

Meanwhile, melt the chocolate chips for the glaze. I find the best way for me to do this without burning the melted chocolate is to slowly melt them in a little pan while stirring constantly, but I usually end up using the microwave anyway! Anyway, melt as you like, until they're nice and liquid-y. Stir in the vegetable or coconut oil and peppermint extract.

Using a butter knife of a small rubber spatula, spread the glaze over the top of each cookie. Place the cookies in the fridge for 15 minutes, or until the chocolate is firm.

They won't go bad if stored in an airtight container at room temperature, but they may get melty! Margarine usually has a lower melting point than butter, so they get gooey fast. I try to keep them in the fridge, or even the freezer if I plan on having them on hand for a long time.

Enjoy your vegan thin mints!

moving! road trip snacks, and boxes, lots of boxes

I'm finally taking care of that moving-across-the-country business, by driving across the country with a truck full of my stuff. Which means: snacks! I made pumpkin molasses bars, banana barley bars (from 500 Vegan Recipes) and magical coconut bars (from Vegan Cookies Invade Your Cookie Jar). I changed the coconut bars the teeniest bit by using slivered almonds where the recipe called for chopped walnuts. They're definitely magical! Full of graham-crackery goodness and coconut milk and flakes. The banana barley bars are fantastic as a portable breakfast -- the barley is barley cereal (I used Grape Nuts) and it ends up being like a sweet, chocolatey bowl of cereal in bar form.

I also recently bought a new lens, mostly on the recommendation of Vegan YumYum's amazing food photography for bloggers. All of these pictures are from me playing around with my new lens.

All the bars!

Magical coconut bars: yum.

Boxes piled in my studio. There were about 80 boxes total, of wildly varying sizes: everything from rolls of paper, to shoeboxes, to a huge, professionally-packed box containing my printer/scanner (which can scan up to 11"x17" pages).

My lunch the other day, an arugula salad with walnuts, sunflower seeds, chives, and sorrel.

vegan cardamom cashew shortbread cookies

Y'know what's really hard to photograph in an appetizing way? Things that are beige! Even delicious beige things, like these cardamom cookies! Eek. I made these over a week ago now and I'm just getting around to getting these pictures together. 

Anyway, these, like I said, are delicious. They're hardy and creamy and you should go bake some and dunk them in soy milk and eat them. I've been munching on these all week for breakfast and dessert and snacks. Also, they can be cut into exciting shapes! If you have cookie cutters on hand, don't wait until winter, break them out for these shortbread cookies. 

VEGAN CARDAMOM CASHEW SHORTBREAD COOKIES 

Ingredients: 

1 cup earth balance, softened 

1/2 cup packed brown sugar 

1 cup ground cashews 

2 cups flour, plus extra for rolling

2 tsp cardamom powder 

1/4 tsp salt 

1/2 tsp baking powder

Preheat oven to 375 F. 

Cream together earth balance and sugar. Add nuts, mix well. 

Sift in remaining ingredients. When mixing with a spoon stops working, mix with your fingers. It will be crumbly. Don't refrigerate before rolling, unless you have time to return to room temperature first. Keep working at the dough until it becomes cohesive and smooth. 

Roll. Add extra flour a tablespoon at a time, as needed, to prevent sticking. Try to be patient, and keep rolling. (Then roll some more.) Roll until the dough is smooth and consistently about 1/4 inch thick. 

Cut into shapes! I chose diamonds. Place on an ungreased cookie sheet. 

Bake 8-10 minutes. Makes about 4 dozen delicious diamonds. 

vegan coconut oatmeal cookies, spicy chocolate snickerdoodles, peanut butter cookies

The other day I baked a ton of cookies to mail to some friends. (Those closer than Oman and France, anyway.) I forgot that peanut butter cookies are basically delicious crumbs held together by force of will, and that I was low on cornstarch, my favorite egg substitute for baking. So no one was sent any peanut butter cookies. Here are the recipes for all of the above anyway.

THE BEST EVER VEGAN OATMEAL COCONUT COOKIES
based on a family recipe

Ingredients:
1 cup earth balance 
1 cup white sugar 
1 cup packed brown sugar 
4 tbsp cornstarch mixed separately with 4 tbsp cold water,  or 2 egg's worth of another egg replacer
1 tsp vanilla extract 
2 cups flour 
1 tsp baking soda 
3/4 tsp salt 
1 1/2 cups oats (10-minute oats are best) 
1 cup coconut 
1/2 cup raisins, if desired (I don't like raisins in baked goods, but one of the recipients of these cookies adores them) 

Beat earth balance and sugars until creamy. Blend in cornstarch or other egg substitute mixture and vanilla. This tastes really good, so when you switch from your fork or whisk to wooden spoon, I recommend licking it before anyone wrestles you to the floor for the honor. Sift in flour, soda, and salt. Blend well with a wooden spoon. Stir in oats and coconut. (Lick the spoon again.)

Chill for at least 1 hour.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for 10 to 12 minutes.

MEXICAN CHOCOLATE SNICKERDOODLES 
(from Vegan Cookies Invade Your Cookie Jar, modified only very slightly. Mostly, I always have way too much topping sugar left over, so I've reduced it)

Topping:
1/4 cup sugar
1 tsp ground cinnamon 
a pinch of cayenne pepper 

Cookies:
1/2 cup canola oil 
1 cup sugar 
1/4 cup maple syrup 
3 tablespoons nondairy milk 
1 tsp vanilla extract 
1 2/3 cups flour
1/2 cup unsweetened cocoa powder 
1 tsp baking soda 
2 tsp cinnamon 
1 tsp cayenne

Preheat oven to 350F. Grease two large baking sheets or line them with parchment paper.

Mix the topping ingredients together on a large dinner plate. Set aside.

In a medium-size mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the vanilla.

Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you've got a pliable dough.

Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they spread).

Bake for 10 to 12 minutes; they should be a bit spread and crackly on the top.

OVERLY CRUMBLY BUT DELICIOUS VEGAN PEANUT BUTTER COOKIES
based on a family recipe

Ingredients:
1/2 cup smooth peanut butter 
1/2 cup earth balance 
1/2 cup granulated sugar
1/2 cup packed brown sugar 
1 tsp vanilla 
2 tablespoons cornstarch mixed separately with 2 tablespoons water, or your favorite baking substitute for 1 egg
1 1/2 cups flour 
3/4 tsp baking soda 
1/2 tsp baking powder 
1/4 tsp salt 

Preheat oven to 375F.

Cream together peanut butter and earth balance until well blended. Add sugars and vanilla; continue beating until fluffy. Add egg equivalent and beat well. Sift in remaining ingredients.

Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten with a fork dipped in flour, making a criss-cross pattern (or watch as your cookies already begin crumbling, and try to flatten them with the side of your hand).

Bake for 10-12 minutes.

homemade vegan samoas (the coconut & chocolate girl scout cookie)

Who doesn't want girl scout cookies YEAR-ROUND? Especially if you're a vegan and can't buy the actual cookies (okay, okay, so according to vegblog, there are actually a couple ones that are vegan, but not the good ones!). This is another recipe from Vegan Cookies Invade Your Cookie Jar. (Soon I'll post my recipe for vegan thin mints, which I can actually take credit for!) I changed it slightly, thinking that if I substituted baking chocolate and sugar for the chocolate chip cookies, the chocolate would end up being more solid at room temperature. Well, I was wrong, and figuring out the substitution wasn't worth it!

HOMEMADE (VEGAN) SAMOAS

This recipe calls for coconut oil, and I recommend you use it. I've heard all sorts of things about coconut oil, mostly opposing ideas about whether it's good for you or not. I don't know about that, but I do know that coconut oil tastes awesome and is solid at room temperature, which helps baked goods (and unbaked goods, like the raw strawberry cheesecake I made for my birthday) stay solid themselves. It's also good for frying things at really high temperatures. (Note: if your coconut oil is stored in a Dallas house in the summertime, don't count on that "solid at room temperature" thing too much!)

Cookies:
2 cups grated unsweetened coconut 
1/3 cup unrefined coconut oil 
3/4 cup firmly packed brown sugar 
1/3 nondairy milk 
1 tablespoon ground flax seeds 
1 1/2 teaspoons pure vanilla extract 
1 cup all-purpose flour 
1/4 teaspoon baking soda 
1/2 teaspoon salt

For decorating:
1 cup chocolate chips 
2 tablespoons unrefined coconut oil 

preheat oven to 350F. grease two baking sheets, or alternatively line them with parchment paper.

pour the grated coconut into a large heavy skillet and toast over medium-low heat. stir occasionally and toast coconut to a light golden brown, about 8 to 10 minutes. watch carefully to avoid burning. promptly remove the coconut from the heat and stir it occasionally as it cools. if the coconut continues to turn overly brown promptly pour from skillet into a large dish and spread around to help hasten cooling and stop cooking.

in a large mixing bowl, combine the coconut oil, brown sugar, non-dairy milk, flax seeds, and vanilla until well blended and smooth. sift in the all-purpose flour, baking soda, and salt and mix to form a thick batter. fold in the toasted coconut.

scoop about 1 tablespoon of dough 2 inches apart onto the baking sheets. flatten each cookie with the back of a measuring cup and use your fingertip to work a small hole into each center. bake for 8 minutes, until the edges are golden.

let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. transfer the cooled cookies onto waxed paper, then place them onto a cutting board or other firm surface that can be easily slid onto a refrigerator shelf.

while cookies are cooling, melt chocolate chips in a microwave or double boiler, then stir the coconut oil into the melted chocolate. allow the chocolate to cool for 5 minutes to thicken slightly. dip cookie bottoms into the chocolate and return them to the waxed paper. now drizzle the remaining chocolate over the cookies, either by dipping a fork into the melted chocolate or by pouring the chocolate into a pastry bag fitted with a very small round tip. chill the cookies for at least 30 minutes to completely firm up the chocolate. store the cookies in a loosely covered container in a very cool place.

vegan blueberry spice crumb bars

(VEGAN) BLUEBERRY SPICE CRUMB BARS

This recipe is every-so-slightly modified from Vegan Cookings Invade Your Cookie Jar; their recipe calls for spelt flour, only vegetable shortening, and not quite as much of the spices. I'm sure their version is great, this is just what I had on hand, and I like lots of spices, and I'm in no way claiming their recipe as my own. I baked these bars Tuesday afternoon and now I get to enjoy them for breakfast with my morning tea.

For the crust and topping:
2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 teaspoon baking powder
4 teaspoons ground cinnamon
4 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 cup vegan margarine at room temperature
3 to 4 tablespoons nondairy milk

For the blueberry filling:
16 oz frozen blueberries
3/4 cup sugar
4 teaspoons cornstarch
2 tablespoons cold water
1 teaspoon pure vanilla extract

preheat oven to 350F. lightly grease a 9 x 13 inch baking pan.

in a medium-size mixing bowl, stir together the flour, sugar, baking powder, spices, and salt. add the shortening by the spoonful, cutting it into the flour with a pastry cutter or two knives held together. once the dough becomes crumbly, add the nondairy milk by the tablespoon. use your fingers to stir the milk in after each addition until pea-size crumbs form.

in a separate bowl, stir together the blueberries, sugar, cornstarch, water, and vanilla.

scoop 3 cups of the dough into the prepared baking pan. firmly press it in to form the base of the bars. spread the blueberry mixture over the base and then sprinkle the rest of the crumbly dough over the blueberries.

bake for about 45 minutes. when ready, the blueberries should be nice and bubbly. cool completely before cutting into bars and eating.