Tag Archives: Cookies

Chocolate and Ginger are BFFs

17 May

YES! Bake Sale! And you should come! Because I’ll be the manning the stall (worrying about my unfinished screen print homework) at the Atrium, and all proceeds go towards our Diploma graduation show in November. It’s our Sustainability Festival and Conference Day; there will be talks, workshops, stalls, etc. so will be exciting if you’re interested in all things green, bicycles, craft, DIY, ethical stuff, etc. Further details can be obtained here.

Not convinced?

There will be vegan chocolate cake (minus the vanilla soy ice-cream).

Not just a slice, but an entire cake! (I made two cakes just now, so you know there WILL be a complete cake, not one with one slice missing)

It’s this Wednesday at RMIT Brunswick (accessible via Tram 19, alight at Union Street, or Jewell station on the Upfield line).

**

While I’m on a baking roll, I FINALLY made those gingerbread man alligators that I have been requested to do so a month ago! I tried to make a ginger lemon cake last time and it failed miserably (molasses NOT = blackstrap molasses). This however, was beautiful. It was pretty easy to put together, chilled the dough as I made dinner, then rolled it out after doing the dishes. It didn’t take very long to bake these either; 10 minutes for the little ones for a softer center, and about 15 for the larger ones. Think they would have benefited from an extra 2 minutes to crisp the edges more. Apparently, I have no icing skills.

Vegan Chocolate Cake
(adpated via instructables)
1/2 c wholemeal flour
3/4 c plain flour
1 tsp baking soda
1/3 c cocoa powder
1/2 tsp salt
3/4 c sugar
1/3 c olive oil (or applesauce + oil mixture)
1 tsp apple cider vinegar
1 c warm water
chocolate chips – optional

Preheat oven to 180C, line an 8″ round cake pan with greaseproof paper.
Mix dry ingredients (first 5) in a bowl. Add vinegar in olive oil and set aside. In a large bowl, mix sugar and liquids with a spatula. Stir and add dry ingredients slowly, leaving no big lumps. Stir in chocolate chips or nuts if you want! Bake for 25 minutes. Cake tastes best the next day.

Gingerbread Men
(adapted via bakingbites.com)

2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp mixed spice
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup agave
1/4 cup water
1 tsp vanilla extract

Preheat oven to 180C, and line two trays with silicon sheet or greaseproof paper.
Mix dry in a bowl, then beat butter and sugar until fluffy. Beat in the liquids, then stir in the dry to form a smooth dough log.
Leave to chill in the fridge for 2-3 hours, roll out in 1/2cm thickness and use your fancy cookie cutters (those bunnies were 74cents per pack from Spotlight’s post-Easter sale last year). Bake for 9-15min, depending on size and chewiness.

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Flourless Peanut Butter Alligators

12 Nov

Alligators are awesome, as demonstrated in this video. *pauses to watch video 10x*

ANYWAY, peanut butter. also awesome. Put them together, and you get A.W.E.S.O.M.E. I know my recipient was very pleased with these alligators, despite them flying across the ocean and arriving only 7 days later. But if yours don’t require travelling, then I’m not sure if you’ll have any left at the end of a week. The recipe doesn’t make many cookies, so double the recipe if you must and buy the largest jar of peanut butter on the shelf. Then you can make yourself triple batches. and share.

Flourless Peanut Butter Alligators
via Have Cake Will Travel

1 cup (256 g) crunchy peanut butter, or any nut butter
1/4 cup (84 g) light agave nectar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
2 egg replacers
1/4 cup (48 g) raw castor sugar

Preheat oven to 300°F (150°C, or gas mark 2). Line a large cookie sheet with parchment paper or a silicone baking mat, such as Silpat.
Combine all ingredients in a small bowl, and stir well for about a minute.
Divide dough in about 1/4 cup (66 g) portions, to get 6 cookies of equal size. Flatten with your hand almost as much as you want your cookies, as these won’t spread much while baking. or squish them flat and cut out with cookie cutter.
Bake for 20 minutes, or until golden brown around the edges. If your cookies are puffy on top, use a spoon and tap gently to flatten them.
Let cool on baking sheet until firm enough to transfer onto a wire rack to cool completely.

Lemon Snickerdoodles

10 Nov

This is me making a comeback into the blogging world, post TAFE-stress. I can’t believe that it’s been 9 months since I first started school. I had initial plans to make some snickerdoodles because that name is funny. Yes I made it because it had a funny name. It’s essentially a plain butter cookie rolled in cinnamon sugar. Simple. Cinnamon Sugar Cookies… boring! Snickerdoodles? Awesome. Lemon Snickerdoodles? WIN! These were popular at the derby game on Saturday, end-of-semester luncheon on Sunday and TAFE submission day on Monday. A hint of lemony goodness on the outside, soft and fluffy on the inside and an all-over cinnamon goodness.

Lemony Snickerdoodles
adapted from Vegetarian Times

Cookie Dough
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract

Cinnamon Sugar
1/4 cup sugar
1.5 Tbs. ground cinnamon

Lemon Icing
Juice of 3/4 lemon, zest of 1
1/4 c icing sugar
1.5 tbs hot water

1. Preheat oven to 350°F / 180°C. Line or grease one baking sheet.
2. To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl.
3. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
4. To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
5. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Flatten slightly and make criss-cross marks with fork. Bake 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container. (Mine were bigger so were less brown when cooked, which was nice and fluffy after 15 minutes!)
6. To make lemon icing: Whisk together all ingredients and adjust the consistency by adding more icing sugar or water for a thicker/runnier icing. Dollop on cooled cookies before topping with more cinnamon sugar.