Posts tagged dessert

Vegan White Chocolate Chip Cranberry Cookies

vegan white chocolate chip cranberry cookies

It’s not every day that you get to graze a cookie buffet with a clear conscious. A few girls happened to get our sugar buzz on at a vegan Christmas cookie exchange the other night. This is really exciting stuff! A big thanks to my girlfriend Sue for being such a fun hostess providing a chance to meet new people.

I came home with a nice variety of vegan homemade treats for my family. Gratitude feels good! And today I am proud of myself for displaying a ton of will power, because I could easily eat this whole dang tray!

Vegan Christmas Cookies

You may notice a few store bought cookies in the mix, because not everyone who showed up was a vegan baker. It’s just nice to see everyone participate with vegan spirit.

My contribution to the exchange was a cookie that I have been wanting to veganize for a few seasons now. A white chocolate chip cranberry cookie. I think it turned out really good! At least that’s what they tell me.

My cookies are a vegan spin on this recipe I found years ago at www.all recipes.com. It’s really just a spruced up basic chocolate chip cookie. White and red being great colors for the holiday make a nice presentation. The key ingredient is the orange flavored liquor. The original recipe calls for brandy or vanilla. I have even used orange extract in the past, but this time I used Grand Marnier… I had plenty left over from our Thanksgiving feast. This was a good call.

Vegan white chocolate cranberry cookies

I found it a bit tough to find vegan white chocolate chips. I ordered mine online from Amazon.com  If you are looking, I would also check your local health food store, natural food store in your area or Whole Foods.

I had a lot of fun baking this year, mostly due to my friend Melanie who joined me in the kitchen for a comical adventure. We also created some vegan gingerbread men and women. The cookie itself was excellent, the decorating, not so much!

Decorating cookies takes a patient and steady, steady hand. We were in a little bit of a hurry. Of course we only took the best to the party, but now I’m thinking about how funny it would have been to show up with a tray of these hilarious misfits with a straight face.

Vegan gingerbread misfits

 

Vegan gingerbread cookies

If you would like the recipe for the gingerbread cookies, message me or comment here and I’ll be sure to get it to you! The mini vegan versions are so cute, and perfect for dunking in your tea.

… On to theee recipe

vegan white chocolate cranberry cookies

Vegan White Chocolate Cranberry Cookies 

Ingredients

  • 1/2 Cup Earth Balance margarine, softened
  • 1/2 Cup Packed Brown Sugar
  • 1/2 Cup Organic White Sugar
  • EnerG Egg Replacer for 1 egg
  • 1 Tablespoon Grand Marnier
  • 1  + 1/2 Cups Organic all purpose flour
  • 1/2 tsp Baking Soda
  • 1 Tablespoon plus 1 tsp Water
  • 3/4 Cups Vegan White Chocolate Chips
  • 1/2 Cup Dried Cranberries

Directions

Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

In a large bowl cream together margarine, brown sugar and white sugar until smooth.

Beat in the egg replacer and Grand Marnier.

Combine the flour and baking soda (I usually whisk it together) and stir into the sugar/margarine mixture.

At this point I use my hands to really mix the dough because I don’t have a mixer yet. Add the water gradually just until the dough starts coming together nicely. Mix in the white chocolate chips and cranberries. It is best to do this by hand.

Form the dough in to not-so-perfect balls (they can be full of texture) and flatten just a little. Place on prepared sheets and bake anywhere from 8-11 minutes. My magic number is 10 minutes.  Please keep in mind that these cookies will come out of the oven seemingly airy, soft and very much not set, but they do firm up as they cool due to the egg replacer.

*Note 12-18-15 I just baked these again this year! I doubled the recipe which yielded a little over 48 cookies. I added 3 Tbs Grand Marnier this time and 1 tsp Orange extract for the double batch. The orange is a new addition. The orange compliments the Grand Marnier wonderfully and brings it out. So really these cookies should be renamed, White Chocolate Chip Cookies with Orange Essence. Merry Christmas!


Vegan Christmas Cookies

This recipe yields 24 cookies

Enjoy your holidays!

~The Karmatarian

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Chocolate Cupcakes Sent from Heaven with Fluffy Cookies-n-Cream Frosting

Chocolate vegan cupcakes with cookies ~n~ cream frosting

Life~ It’s unpredictable. Eat Dessert First!

In celebration of my first real blog article let’s do dessert!  I want to share  with you one of my most favorite chocolate cupcake recipes which you absolutely won’t believe is vegan! It means that no animals were harmed in the making so you will earn your wings while baking them and just one bite will send you straight to heaven! I am so impressed by these it’s not even funny. Thankfully I didn’t let the word vegan scare me from trying this recipe when I found it waaay back by accident because it  helped me to broaden my awareness and realize there is an awesome world of baking out there that does not involve harming animals or needless added cholesterol! Who ever started that whole baking trend that must consist of eggs and dairy? Well it doesn’t! How exciting is that!?!

I love the idea of cupcakes because they are so trendy yet they never seem to go out of style. I have to be honest, I really wasn’t a huge cupcake fan until I Close up chocolate vegan cupcake with sprinklesbaked these. No joke. I can’t stand a dry cupcake and that’s usually my luck when I bite into one. Times have changed and I see many batches of vegan cupcakes in my future as my son enters his grade school years and if I can find any reason at all to bake these, I will! This is a cupcake that visits me in my dreams!

I would love to take the credit for these cupcakes but I can’t. Truth is I only changed the recipe slightly, baked a few batches and then got creative and baked a whole cake. That’s right cake fans, this recipe can be turned into the most impressive moist chocolate cake! Credit for this cupcake and frosting recipe is due to the must have cupcake cook book called: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. Tempting creations like Green Tea, Banana split, Chai Latte, Smores, Tiramisu, Chocolate Mint, and tons more, 75  to be exact. There’s a cupcake flavor for everyone! I originally found the Basic Vegan Chocolate Cupcake recipe at Chow along with the Vegan Fluffy Buttercream Frosting.

The Chocolate Cupcake

Ingredients

1 cup vanilla hemp milk. I used Living Harvest brand. You can use soy, almond or other non-dairy milk

1 tsp  apple cider vinegar

3/4 cup vegan organic granulated sugar

1/3 cup canola oil

1 tsp  vanilla extract

1/2 tsp more vanilla extract. You can use almond or chocolate here but I chose more vanilla

1 cup all-purpose organic flour

1/3 cup cocoa powder, I used Hershey brand cocoa before I found organic cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp Celtic sea salt

Directions

 Preheat  oven to 350 and line a muffin pan with paper or foil liners.

Whisk together the hemp milk and vinegar in a large bowl, and set aside for a few minutes (if using soy milk this will make it curdle which is what you want, I didn’t notice any curdling with the hemp milk but did not want to chance omitting the apple cider vinegar as they came out so perfect with it). Add the sugar, oil, vanilla extract, more vanilla or other extract to the hemp milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large clumps remain (a few small ones are ok).

Pour into liners, filling 3/4 of the way. Bake 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

 
Single chocolate vegan cupcake
 

Cookies -n- Cream Fluffy Buttercream Frosting

Ingredients

1/2 cup non-hydrogenated shortening. I used Earth Balance vegan natural shortening sticks

1/2 cup non-hydrogenated margarine. I used Earth Balance vegan buttery sticks

3 + 1/2  cups vegan, organic powdered sugar, sifted

1 + 1/2 tsp vanilla extract

1/4 cup vanilla hemp milk. You can use plain soy or soy creamer

1/2 cup finely mashed vegan chocolate cream filled sandwich cookies. I used Back to Nature organic brand. You can use Newman-O’s or even Oreo which are vegan. About 5 cookies = 1/2 cup mashed

Directions

Leave the shortening and margarine sticks out to soften at room temperature for a bit. Beat the shortening and margarine together until well combined and fluffy. Add the the sugar and beat for about 3 more minutes. Add the vanilla and hemp milk and beat for another 5-7 minutes until fluffy. Stir into the frosting 1/2 cup mashed vegan chocolate cream filled sandwich cookies. Frost cupcakes generously and top each with half of a sandwich cookie.

I put the frosting in a big Zip-Loc and cut the corner off and piped my frosting on (a real baking Pro! Ha ha). I froze the remaining frosting for when I get a crazy craving for this amazing treat! It defrosts pretty decently at room temp. You can halve this frosting recipe if you are spreading rather than piping as it  makes a lot!

For a fun variation: I frosted a few cupcakes before I added the mashed cookies to the Cookies-n-Cream frosting recipe and just topped with sprinkles.

 

To make a dChocolate vegan cupcake cakeouble layer round chocolate cake, I made two batches of the cupcake batter, one for each 9 inch round baking pan and baked for the same amount of time (adjusting if needed). It came out perfect! You can get pretty creative with fillings for the middle or  just use some of the same frosting.


 
 
 
 
 
chocolate vegan cupcake tier


I would love to hear from you! Any favorite vegan cupcake recipes out there? Please do share :)

 
Enjoy!

The Karmatarian~

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