Tuesday, October 22, 2013

Halloween in Xanaland's Vegan Pumpkin Pancakes

Stay healthy and remember to juice and detox in between heavy meals like this! Have a safe Halloween everyone!

Monday, October 7, 2013

Grunge Cookbooks Bat Caver Vegan Sugar Cookies

Your damn hippy cookies will never be as good as my moms. but knock yourselves out! 

For the cookies: 
2 1/2 c. flour
2 t. baking powder
1 c. sugar
1/4 c. vanilla almond milk
1 t. vanilla
6 oz. Earth Balance Buttery Spread

For the royal icing:
3 c. powdered sugar
1 T. Karo syrup
4 T. vanilla almond milk

1.  In the bowl of a stand mixer combine the Earth Balance Spread and sugar.  Beat until light and fluffy.

2.  Add in the baking soda and mix until blended.

3.  Mix in the almond milk and vanilla.

4.  Stir in the flour until just blended.

5.  Roll the dough into a ball and lift it out of the bowl.  Gently roll it into a log.  Wrap the log with plastic wrap and refrigerate for 1 hour.

6.  Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

7.  Remove the dough from the refrigerator and place on parchment paper.  Roll the dough until it is 1/4 inch thick.  Use cookie cutters to cut out shapes.  Place on the parchment paper covered cookie sheets.

8.  Bake for 10-12 minutes or until the edges juts begin to turn brown.  Remove from oven and let rest for 2 minutes before transferring to a wire rack to cool completely.  

9.  While the cookies are cooling combine the icing ingredients in a medium mixing bowl.  The mixture should be fairly thick.

10.  Tint the icing the desired colors and pipe onto the cooled cookies.  For information on decorating cookies with royal icing go HERE.

11.  Store cookies in an air tight container for 1 week.

Witches, ghosts, goblins, vampires, zombies, monsters...  Everyone is invited.  You don't want to miss this hair-raising party.  It's sure to be a real scream!      

And for the icing on the cake..or in this case cookies! 

2 C. powdered sugar (use a vegan version if you can, they're not all created equal)
1 Tb. non-dairy butter, softened (I use Earth Balance original or whipped)
1-2 Tb. non-dairy milk (I use vanilla almond milk), you may need more or less, depending on the consistency you desire*
1/2 tsp. pure vanilla extract 
to make it chocolate: add 1 Tb. cocoa powder, unsweetened

1.  In large bowl, add powdered sugar, then mix in the butter by hand with a large wooden spoon.  
Stir in vanilla.  Slowly add in the milk, 1 tablespoon at a time. 

 2.  Continue to stir until completely smooth with no clumps.  I like mine to be a bit thicker for easier spreading when using it for the sugar cookies.  You could make it thinner and drizzle it on as well.  

3.  If you want it to be chocolatey, just stir in the cocoa powder!

4.  Add sprinkles on top if you desire while the frosting is still wet.  Let dry at room temperature and store in air-tight container, separating with waxed paper.

Here is some groovy cooking music!

Non Non Non!