We sent Jana a little samole of our treats along withthe recipes so she could make them at home.
Here are the recipes.
CHOCOLATE CHIP COOKIES
Makes about 3 dozen
4 1/2 tsp Ener-g egg replacer
6T hot water
1 c Earth Balance
3/4 c sugar
3/4 c firmly packed brown sugar
2 tsp vanilla extract
2 1/4 unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1-2 c chocolate chips
1 c nuts (optional)
Parchment or non-stick cookie sheet
Preheat oven to 350*F
Whisk together egg replacer and water until foamy, add vanilla, set
aside
Combine dry ingredients in a large bowl
Cream butter and sugars until creamy
Add egg replacer and vanilla, mix well
Add flour mixture until just combined
Mix in chips and nuts
scoop with an ice cream scoop or spoon onto cookie sheets
Bake 10-12 minutes until edges are golden brown
Let cool 3 minutes, transfer to a rack
MEXICAN WEDDING COOKIES
Makes about 3 dozen
1c Earth Balance
1/4 c sugar
2 tsp vanilla extract
2 c unbleached all-purpose flour
2 c nuts (hazelnuts or pecans) finely chopped (ours were hazelnuts courtesy of Mookie and Pop Pop)
2 c powdered sugar, sifted
Parchment or non-stick baking sheets
Preheat oven to 300*F
Cream vanilla, butter and sugar until light and fluffy.
Add flour and mix until combined
Mix in nuts, combine well
Scoop onto tray with ice cream scoop or spoon.
Bake about 30 minutes, until they are golden with no doughy strip in
the center
Roll in powdered sugar while warm
Let cool.
SUGAR COOKIES
Makes about 20 cookies
1 3/4 c unbleached all-purpose flour
1/2 tsp baking powder
1/2 c Earth Balance
3/4 c sugar
1 1/2 tsp Ener-G egg replacer
2 T hot water
1 tsp vanilla extract
Parchment or non stick baking sheet
Rolling pin Sprinkles and royal icing
Cookies need to chill 1 hour +/- before baking.
Whisk together egg replacer and water until frothy, add vanilla
Cream butter and sugar until light and fluffy
Combine dry ingredients, set aside
Add egg replacer to butter mixture, mix until combined
Add flour and mix until just combined
On a sheet of parchment place 1/2 of the dough in center
Place another piece of parchment over
Roll out to about 1/4 inch thick
Chill until firm enough to cut
Repeat with remaining half
Preheat oven to 350*F
With a cookie cutter, cut dough and place on baking sheets
Chill 10-15 mins before baking
Bake 12-15mins or until edges are slightly brown
Let cool, transfer to rack
Ice with Royal Icing
ROYAL ICING
Makes about 1 1/2 cups
1 1/2 tsp Ener-G egg replacer
2 T hot water
1 tsp lemon juice (fresh is best)
1/4 tsp vanilla or almond extract
1 1/2 c powdered sugar, sifted
Food coloring and sprinkles
Whisk the egg replacer and water until frothy - mix well
Whisk in lemon juice and extract
Whisk or beat with mixer - powdered sugar
Separate into bowls for different colors, add food coloring
Pipe or spread onto cookies
Top with sprinkles
*you can adjust the thick/thinness of icing by adding more or less
powdered sugar
Keep covered while working with it so it doesn't dry out.
Let dry completely -this could take a while
Chocolate Brownies
Makes one pan
You will need:
1 bag of semi-sweet chocolate chips (2 bags of chocolate chips wouldn't be bad either)
10 ounces blackberry spreadable fruit, or the flavor of your choice(thanks again Mookie and Pop Pop)
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
1 tsp. vanilla extract
1 1/2 cups all-purpose four
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat your oven to 325*F
Grease a 9 x 13-inch pan
Melt 2/3 cup of the chocolate chips in the microwave until just melted, set aside
Mix on high speed-fruit spread, soy milk, sugar, canola oil, and vanilla extract until smooth and no lumps.
Sift the cocoa powder, flour, baking soda, baking powder and salt
Mix until just combined
Add the melted chocolate and mix until just combined
Fold in the chocolate chips, gently mix well.
Spread the batter into the pan
Bake 45 minutes (you can't do a knife or toothpick test because of the chocolate chips)
Let cool and serve
enjoy!
xoxo
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