Vegan Chocolate Spice Cookies

This recipe is absolutely delicious. Like a soft, vaguely chocolatey, gingerbread, it's perfect for the holidays. The recipe is completely vegan: dairy free, egg free, and nut free. You can play around a bit with the spice mix according to your own taste.

Ingredients:

1 1/2 cups + 1 tbsp Flour (I used all-purp)

1 1/4 tsp Ground Ginger

1 tsp Cinnamon

1/4 tsp Ground Cloves

1/4 tsp Nutmeg *I don't like Nutmeg, see Adventures in Pumpkin bread, so I just put in a pinch

1 (rounded) tbsp Cocoa Powder

1 cup Vegan Margarine (I used Becel).

1/2 cup Brown Sugar

1/4 cup Molasses *I didn't have molasses so I substituted 1/4 cup + 2 tbsps pure Maple Syrup

1 tsp Baking Soda dissolved in 1 1/2 tsp Boiling Water

1/4 cup sugar mixture set aside (1 part brown sugar, one part cane sugar, 1/2 tsp cinnamon)

Directions:

1. Whisk together dry ingredients: flour, ginger, cinnamon, cloves, nutmeg and cocoa, in a small bowl.
2. Beat together margarine and brown sugar (I used a hand mixer). Add the molasses or maple syrup and mix well. Add half of the flour and the baking soda/water mixture and combine well. Then add the rest of the flour.
3. Chill cookie dough covered for at least an hour. Preheat oven to 325 degrees.
4. Spoon dough into 1 1/2 in balls (I used a melon baller) and roll in sugar mixture
5. Bake 13-15 minutes (I baked for 13, checked at 10)

To see the original recipe please click here. I made adjustments based on what I had in the house, like subbing the molasses for maple syrup, and I also added more margarine and a little extra maple syrup because after following all the directions I found my cookie dough to be too dry and mealy and in need of more moist/liquid ingredients to help it get to the right texture.

Vegan (ish) Peanut Butter Chocolate Chip Cookies

I found this super easy recipe on 101cookbooks.com. I had a craving for peanut butter cookies and chocolate too, so I thought Why not combine the two? I had never had a peanut butter chocolate chip cookie before, but now I have and I adore them. It's the Reese's Pieces of the cookie world. The cookies themselves have a great texture and aren't too sweet, and the chocolate is ooey-gooey like it should be. I'll admit that this recipe IS vegan, however mine aren't entirely because I used regular chocolate chips. If you have vegan chocolate chips then this recipe remains dairy and egg free. I chose to make mine tiny for easy consumption, and in a vain attempt at not feeling guilty for wolfing them down. Warning: you WILL want to wolf them down! Be prepared. The dough is very thick and hard to handle so I used a small melon baller to finagle in onto the baking sheet.

(As I'm writing this my husband dashes into the room and snitches a handful off the cooling rack, and he doesn't even really like peanut butter cookies, having asked me earlier to make plain chocolate chip instead. They're just THAT good!)

Ingredients:

2 cups Whole Wheat Pastry Flour, Spelt Flour or Unbleached All-Purpose Flour (I used all-purp)

1 tsp Baking Soda

3/4 tsp Fine Grain Sea Salt

1 cup Organic Chunky Natural Peanut Butter (recipe calls for chunky but I used smooth and it was fine)

1 cup Maple Syrup

1/3 cup Extra Virgin Olive Oil

1 1/2 tsps Vanilla Extract

3/4 cup Chocolate Chips, or to taste

Directions:

1. Preheat oven to 350 degrees
2. Combine dry ingredients together in a medium mixing bowl
3. Combine wet ingredients together in a large mixing bowl
4. Once wet ingredients are mixed smooth, incorporate dry ingredients. Stir until barely combined, mixture will be a little dusty.
5. Let sit for five minutes and them mix again, only once or twice. Fold in chocolate chips until they are more or less evenly distributed
6. Cover a baking sheet in parchment paper (I sprayed non-stick onto the baking sheet to stick the parchment paper down, and then on the paper too - I'm paranoid about sticking)
7. Apply dough to baking sheet anyway you like. You can make bigger cookies, or smaller ones like mine (I used a melon baller and then pressed down on each gently with the back of a small fork. If you want to do the traditional full criss-cross the recipe warns you to cool your dough first, for about an hour, otherwise it'll be too gluey and won't work)
8. Bake for 10 - 11 minutes
9. Eat one before it's fully cooled, getting chocolate all over your fingers (<-- the most important step!)

To see the original recipe, or to browse others please check out www.101cookbooks.com

Vegan Chocolate Cake Recipe

I have finally found a delicious vegan chocolate cake recipe amazingly similar to my grandmother's trademark chocolate cake. I found the recipe while searching 'vegan' on Food.com. My grandmother originally clipped her recipe out of a magazine and started baking it regularly when my cousin developed a milk allergy when she was a child. I had no idea it was completely vegan until I was older. Up until I got married and moved away, she baked it as my birthday cake every year. This recipe does includes directions for icing, which I didn't do as I'm not a huge icing fan (the picture above is my finished product, my deliciously naked cake).

Part of what I love about this recipe and my grandmother's recipe is that the cake comes out very rich and moist without being too heavy.

I can't wait for dessert time this evening when I'll be able to show off my accomplishment to my vegan-naysayer of a husband!

For the cake:

Dry:

1 1/2 cups unbleached all purpose flour

3/4 cup sugar (I used cane sugar)

1/2 teaspoon salt

1 teaspoon baking soda

3 tablespoons cocoa powder

Wet:

1 teaspoon vanilla extract (I used pure vanilla, not artificial)

1 tablespoon vinegar

1/3 cup vegetable oil

1 cup cold water

For the frosting:

2 tablespoons earth balance butter (or other vegan margarine/butter)

1 1/3 cups powdered sugar

1/3 cups cocoa powder

1/2 teaspoon vanilla extract

2-4 tablespoons water

Directions:

For the cake:

1. Pre-heat oven to 350 degrees
2. Combine dry ingredients in a large bowl
3. Make a well in the centre and add wet ingredients
4. Stir until mixture batter is smooth
5. Pour into greased 9X9 baking dish*
6. Bake for 30 minutes**

For the frosting;

1. Cream the 'butter' in a bowl
2. Add the rest of the ingredients to make a thick but spreadable frosting.

* I used a 7X11 baking dish and it was fine, if a little thin. You can also use a cupcake pan, it will make 8 cupcakes.

** After 30 minutes it should pass the tooth pick test, tooth pick should come out clean. If not cook for longer in 5 minute increments to not over do it. My cake cooked perfectly in 30 minutes, but I know everybody's stove is different.

To see the original recipe please click HERE.

Happy cake baking!

Vegan 'Nutella' Recipe

One thing I really miss is Nutella. There is a super soft squishy place in my heart for overly sugary not nearly as nutritious as it claims hazelnut spread, and it is extremely hard for me to fight off the cravings - especially when my husband sneaks it into the house. Even though it is on a shelf above my head, it is as if I can sense its presence there. Then I indulge and end up regretting it. "Enough is enough!" I said to myself. There has to be an attainable substitute that I can eat! Has to be, has to be! And there is! Actually there are several, but many require that you roast and hand-peel and kill your blender blending your own hazelnuts. I don't have the energy for such an undertaking (however, if someone else wanted to make me a chocolate hazelnut spread with freshly blended hazelnuts I wouldn't object!) so I found one that uses pre-fab hazelnut butter as it's base. For the original recipe, please see Seitan is my Motor.

I worked around what I had in the house at the time to make a chocolate hazelnut spread that I think tastes like a combination of a Bueno bar and the Mayan Chocolate Häagen-Dazs flavor ice cream. With my changes, the recipe looks something like this:

Per 1/2 cup hazelnut butter (the all-natural, no preservatives kind):

• 2-3 tablespoons cocoa powder, to taste (I used Fry's Premium Cocoa)
• 2-3 tablespoons pure maple syrup (you can also make a simple syrup with unrefined cane sugar or use agave nectar or honey)
• 1/8 teaspoon cinnamon (for richness and depth)
• 2-3 tablespoons rice milk

You can also add a pinch of salt for a more salty/sweet combination. If your hazelnut butter is not very oily, you can add a little bit of oil to help it stay spreadable. The recipe I followed suggested Canola oil. You can really play around with the ingredients to make it individual to your taste. It is good hot or cold, and is actually nutritious enough to be a believable breakfast item, and delicious enough to amaze you every time you eat it.

I make it in very small batches so I don't just sit there with a bucket and a spoon and go to town. Good luck experimenting! Next time I may try spicing it with chili to give it a bit of a kick!

Apologies, this blog post is unedited because life is kicking my butt.

Special thanks to author of blog Seitan is my Motor. Your recipes warm my heart.