Posts Tagged ‘cookies’

Gooey S’mores Bars on Serious Eats!

One of my absolute favorite foodie sites, Serious Eats (especially great for New Yorkers!) featured my Gooey S’mores Bars in their Share Your Sweets slideshow! What a lovely Thursday surprise and a mood boost to make up for all those rejections from Foodgawker 🙂 (Which I will continue to stalk daily regardless…talk about great food porn!)

really good cookies and a really bad haiku

oh s’mores bar so sweet

gooey, marshmallow-y love

needs no description

gooey s'mores bars

Gooey S’mores Bars (Vegan option)

adapted from Lickin’ the Beaters 2: Vegan Chocolate and Candy

makes 9 pieces/1 8” pan

  • 1/3 c margarine, softened
  • ¾ c brown sugar
  • 1 T ground flaxseed mixed w/ 6 T water
  • 1 t vanilla
  • 1 ½ c whole wheat pastry flour (or ¾ c AP and ¾ c whole wheat flour)
  • 1 t baking soda
  • ½ t salt
  • ¾ c chocolate chips
  • 1 ½ c marshmallow Fluff OR Ricemellow crème
  1. Preheat oven to 350°F and grease an 8” square baking dish.
  2. In a large bowl, cream the margarine and sugar. Mix in flax mixture and vanilla.
  3. In a medium bowl, mix flour(s), baking soda, and salt. Add to margarine mixture and stir until combined.
  4. Spread ½ of the dough into the bottom of the pan. Spread marshmallow Fluff over batter, and sprinkle with chocolate chips. Pat pieces of dough on top. (Don’t try to cover completely; it’s pretty with marshmallow peeking out!)
  5. Bake for approx. 25 min. Cool completely before cutting and serving.

gooey s'mores bars

holiday sugar cookies (wordless wednesday)

holiday sugar cookies, originally uploaded by monpetitchoufleur.

Mini Lemon Tarts and Thumbprint Cookies

Mini lemon curd tarts, a mashup of this recipe and this one. Omg, delicious– the cookie is moist and buttery, the curd tangy and lemon-y. Definitely one of the best things I have tasted in a while. Next time I might cook the curd a little longer on the stove, though. It was great after baking again in the oven, but as-is was a little runny.

Leftover dough+ curd = thumbprint cookies!

Chicka-chicka-boom-boom

I recently got this lovely book which turned out to be just as awesome as its counterpart, Vegan Cupcakes Take Over the World (and as cleverly named). This is the first recipe I’ve tried from it, although to be fair, I actually got the recipe online over a year ago from the Vegan Cupcakes blog (it can also be found here). The graham crackers are great- sweet, but not too sweet, and crunchy without being hard. They might even be better than Trader Joe’s cinnamon Cats Cookies (for people).
The original recipe calls for rolling the dough out into a square and cutting out graham cracker-like rectangles, but I felt it necessary to use a chicken-shaped cookie cutter. Either way, it’s your call, but if you must make rectangles, be forewarned that the recipe states the yield to be 12.

Granimal Crackers (slightly adapted from the “Graham Crackers” recipe in Vegan Cookies Invade Your Cookie Jar)

Makes about 30 cut-outs

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup soy milk

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and use a rolling pin to roll approximately 1/8 in. thick, and cut shapes using a cookie cutter. Transfer to baking sheet. Repeat with scraps.

Bake for 12 to 14 minutes.

Let cool completely on the baking sheet.

Vegan Milanos

Here I go, scaring off everyone in my first real post, but seriously, I love vegan baking. I don’t care if you’re an omnivore or a vegetarian (I DO eat meat), but I think that everyone should try vegan baking once. It just always turns out so nicely.

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Vegan Milanos (slighty modified and simplified from here )

Makes 16

1/3 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 tsp. pure vanilla extract
2 cups flour
2 Tbsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
½ cup chocolate chips

•Preheat the oven to 350°F. Grease 2 large cookie sheets.

•In a large mixing bowl, mix together the soy milk, sugar, oil, vanilla, and zest.

•In another bowl, mix the flour, cornstarch, baking powder, and salt. Add half to the first mixture; mix well. Add the remaining flour mixture and mix until you have a soft dough.

•Roll 1 tablespoon’s worth of dough into a ball, and then flatten into a Milano-shaped oval.

•Continue with the rest of the dough until you have 16 cookies placed about 1 inch apart.

•Bake for 10 to 12 minutes, or until the tops are firm and the edges are ever so slightly browned. Remove from the oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt the chocolate chips.

•Once the cookies are cool enough to handle, or after about 10 minutes, spread some chocolate on the bottom of two cookies, and sandwich them together. Repeat.

•After sandwiching all of the cookies, place them in the refrigerator for at least 1 hour. Bring them back to room temperature before serving.

Makes 16 cookies

Notes:

  • These cookies are actually about twice as fat as real Milanos, so make them smaller or thinner if you’d like. You can also just dip single cookies into the chocolate.
  • The plain cookies (before sandwiching) are REALLY really good. They’re crispy and tender, like shortbread or sugar cookies. Also, they smell really good. But I guess you’ll find out for yourself, huh?