Saturday, July 24, 2010
Today, I totally winged it on some chocolate icing on chocolate mint cupcakes . And to date, this is my finest work. I am totally guessing at the measurements, because I just kind of threw everything into the pan.
Spray small saute pan with cooking spray. Over medium heat, whisk together 3/4 cup semi-sweet chocolate chips (dairy free - Wegman's brand, in our case), 2 or 3 T. soy milk and, if desired, 1 t. peppermint extract, until very smooth. Ice cupcakes while still warm.
Wednesday, July 14, 2010
I have no idea if the picture still applies because I've edited this recipe. In any case, I've upgraded the ingredients, and ground flax seed meal gives the cookies a nutty flavor without the nuts. These are significantly healthier than the traditional variety.
* 1/2 cup (1 stick) butter (vegan for Cole), softened
* 1/4 c. canola oil
* 1/3 c. unsweetened applesauce
* 1 cup packed brown sugar
* 1 cup granulated sugar
* 2 tsp. vanilla extract
* 2 T. (almond) milk
* 2 eggs (replacer), lightly beaten
* 1 1/2 c. unbleached all-purpose flour
* 1/2 c. white whole wheat flour
* 1 tsp. salt
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 c. ground flaxseed meal
* dash of cinnamon
* 2 1/2 c. old-fashioned oats (not instant)
* 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Whisk together flours, salt, baking soda, baking powder, flaxseed meal and cinnamon in a bowl and set aside. Separately cream butter, oil, applesauce and sugars in mixer. Beat in vanilla, milk and egg replacer. Slowly add in flour mixture, beating on low speed until just combined. By hand, stir in oats and chocolate chips. Drop by tablespoonful onto prepared cookie sheets (I use parchment paper) about 2 inches apart - flatten slightly with hand. Bake 10 to 12 minutes, allow to cool a few minutes on cookie sheet before transferring to wire racks.