The past week or so I’ve been pumping cookies out of my kitchen at an impressive rate. Mostly an effort to try to get ahead of the Christmas baking while juggling a few other things… Christmas shopping, Christmas decorating, baking, wrapping, cleaning, organizing… not sure how I managed get myself into this mess, but there I was. One week away from having house guests arrive and still so much to do. Continue reading
I made these blondes for a dessert to bring to my parents last weekend. I was worried these would be an epic fail as I threw them together on the spot, but they turned out great! They’re moist, dense, and slightly sweet with a wonderfully nutty flavor. Oh, did I mention these are gluten-free, oil-free, sugar-free, and of course vegan? You really can’t feel quilty about eating these! They have about the same calorie impact as a large banana… maybe I should have lead with that… Continue reading
These gingerbread snowflakes are a staple in our home come the holidays, and always make their way onto the cookie platters I bring to get-togethers this time of year. According to my hubby these are “Christmas in a cookie”, although his opinion may be biased as these are his absolute favorite and the first cookie he requests every year. Continue reading
Going through my camera these past few days I’ve come across numerous recipes that have yet to make their way onto the blog. This is the first of many to pop up in the next few weeks. Concocted a few weeks back, after a grueling 2 hour workout at the gym and a major calorie depletion, I was in desperate need of some sort of sweet treat. Sugar and carbs tend to be my biggest splurges on weekends to refuel my body after intense workouts. Continue reading
Makes about 96 bars
- 10 ounces (scant 2 cups) dried Black Mission figs, finely chopped
- 1 cup water
- 2 cups quick-cooking oats, uncooked
- 1 1/2 cups packed brown sugar
- 2/3 cup dark molasses
- 6 tablespoons Earth Balance (or other non-dairy margarine)
- 1/2 cup applesauce
- 1 cup all-purpose flour
- 1 cup wheat germ, lightly toasted
- 2 teaspoons pumpkin-pie spice (recipe below)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups walnut halves, finely chopped
Hard Sauce Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons brandy
- 2 tablespoons vanilla extract
- 2 tablespoons warm water
Prepare Figgy Bars: Preheat oven to 350°F. Spray two 13″ by 9″ baking pans with nonstick cooking spray. Line pans with parchment paper, extending paper 2 inches over short sides of pans; coat paper lightly with spray.
In 4-quart saucepan, combine figs and water; heat to boiling over high heat. Remove saucepan from heat; stir in oats. Stir sugar, molasses, and Earth Balance into fig mixture until blended. Stir in applesauce. Add flour, wheat germ, pumpkin-pie spice, salt, baking soda, and baking powder, and stir until combined. Stir in walnuts. Divide batter equally between prepared pans; spread evenly.
Bake until toothpick inserted in center comes out clean, 23 to 26 minutes. Cool in pans on wire racks 10 minutes.
Meanwhile, prepare Hard Sauce Glaze: In small bowl, stir confectioners’ sugar, brandy, vanilla, and water until blended.
Remove bars from pans by lifting edges of foil; transfer on foil to racks. Brush hot pastries with glaze. Cool completely.
When cool, cut each lengthwise into 4 strips, then cut each strip crosswise into 6 rectangles. Cut each rectangle diagonally in half to make 96 triangles. Store in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month.
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
Combine spices in a small bowl mix thoroughly to combine. Store in an air tight container in a cool, dry place for up to 6 months.
Chocolate Hazelnut Biscotti
Makes about 2 dozen
- 1/4 cup almond, or other nondairy milk
- 2 tablespoons ground flax seeds
- 1/2 cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/2 cup hazelnuts, toasted, skins removed, and chopped
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of an electric mixer beat together the milk and flax seeds until smooth. Add the oil, sugar, and vanilla and mix to combine.
Sift in the flour, cocoa powder and baking powder. Stir to form a smooth dough, and then knead in the chocolate chips and hazelnuts, pushing any pieces that pop out back into the dough.
Form a log about 10-inches long by 4-inches wide on the baking sheet, using a rubber spatula to even the edges and flatten the ends. Bake for 30 minutes until the log in firm and puffed. Place the baking sheet on a wire rack, turn off the oven and allow the log to cool for at least 45 minutes.
Preheat the oven to 325°F. Very carefully slide the cooled log off the lined baking sheet and onto a cutting board. With a sharp, heavy serrated knife cut the log into 1/2-inch thick slices, using one quick and firm motion, pressing down into the log.
Very gentled move the slices back to the baking sheet, standing them on their bottom edge if possible. Bake the slices for 26 to 28 minutes. The slices should appear dry and any visible nut pieces should appear lightly toasted. Allow the biscotti to cool for 15 minutes on the backing sheet and then carefully more to wire racks to cool completely.
Once cooled store in an airtight container for up to a week or freeze for up to 3 months.