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Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Thursday, 1 November 2012

Happy World Vegan day!

Hey guys! It's a pretty exciting day for me world Vegan day (almost as good as Christmas!!).

I thought I'd do a quick post sharing some of my favorite vegan recipes from other blogs with you. Most of these recipes were major inspirations for my baking and experimenting in the kitchen. And they're staple recipes that I seem to cook on a regular basis, and that my none vegan friends enjoy too. Yes most of them are desserts, I'm a bit of a sugar fiend.



1. Chocolate Chip Cookies from Oh She Glows
2. Slow Rise Pancakes from Vegan Yum Yum
3. Cinnamon Rolls from Vegan Yum Yum
4. Lemon Bars from Veganomicon
5. Avocado Spinach Pasta from the Wholesome Kitchen
6. Vegan Matzo Ball Soup from Veg Kitchen

Happy World Vegan Day everyone! I hope you get a chance to try out these amazing recipes



Thursday, 25 October 2012

Etsy Shop Feature: Distle Funk

Distle Funk specialise in adorable ceramic cookie stamps. These cookie stamps can not only be used for decorating cookies, they can be used for crafts and all sorts. I can just imagine how beautiful these patterns will look on a freshly baked, shortbread cookie.

 "Cookie Stamps have become a much-loved tradition in countless kitchens around the world. These adorable, handcrafted clay stamps follow the Scandinavian and Pennsylvania Dutch custom of decorating cookies with designs made from carved stamps. It was discovered not long after that cookie stamps were also great for stamping just about anything- clay, paper, wax, chocolate, fondant."





 Which one is your favourite? And what would you use it for? I'd like the labrador one, I'd use it to make little chocolate labrador cake decorations.


Sunday, 15 July 2012

Vegan Chocolate Chip Flaxseed Cookies

These are probably my most favourite cookies to make ever. Even including cookie recipes from before I went vegan. they are gooey in the middle and crunchy on the outside. Exactly how a cookie should be.

This recipe was inspired by Oh She Glows's vegan cookies recipe. I added some extras to make them extra healthy and just as yummy.

You can find the recipe for the pink cupcakes in this photo here.


Ingredients:
  • 3tbsp ground flaxseed
  • 1/2 cup margarine
  • 1/2 cup packed brown sugar
  • 1/2 cup agave nectar or cane sugar
  • 1 egg replacer 
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup wholewheat flour
  • 3/4 cup all purpose flour
  • 1 cup vegan/dark chocolate chips
  1. Preheat the oven to 350 (175C) and line some baking trays with greaseproof paper.
  2. In a seperate cup mix the egg replacer according to instructions on the box.
  3. Mix all of the ingredients together thoroughly, adding the made up egg replacer.
  4. Roll into little dough balls and place on the baking sheets.
  5. Bake for 10-12 mins. 
  6. Allow to cool a little before serving.
I always make a ton of this cookie dough then freeze it. It freezes really well, just defrost fully before baking.

Sunday, 3 June 2012

Vegan Chocolate Orange Shortbread Cookies


I made these cookies on friday for my mum and her friends, and I have to say, I'm kind of impressed with how they turned out.

Ingredients:
  • 200g plain flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 120g soya spread or dairy free alternative
  • 65g caster sugar
  • 1/2 tsp vanilla extract
  • 2 tbs orange juice (add more if mixture is too dry)
  • 200g smashed up plain chocolate
  • the zest of an unwaxed orange

1. Preheat the oven to 180c

2. In a large mixing bowl mix the flour, salt and baking powder.

3. Cream the sugar, orange juice, orange zest and melted soya spread in and add to the flour mixture. Mix it all together.

4. Form a ball of dough, roll it out onto a floured surface using a floured rolling pin. Until the dough is 1/4-1/2 an inch thick. Cut out whatever shapes you want.

5. Place on a baking tray lined with parchment paper.

6. Bake for 8-12 mins until the edges are slighly brown/

7. Leave at least 10 minutes to cool, then NOM THEM ALL!