Lovin' From the Oven

Chocolate Crinkles

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Happy Thanksgiving everyone! I went over to the Wrights’ house for the usual massive amount of delicious food. I’m so thankful to have them in my life, along with my family and friends. I baked chocolate crinkles to bring with me… The texture was good, I would definitely bake these for the recommended amount of time. I usually underbake all my cookies cause I like chewy ones, but I wouldn’t do that to these. Also, I would cut down the amount of sugar by 1/4 cup the next time I bake these because they came out super sweet.

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar

Directions:

1.) In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease the cookie sheets. Roll dough into one inch balls. Coat each ball in confectioners sugar before placing onto prepared cookie sheets.
3.) Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Good ol’ Chocolate Chip Cookies

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Mmmm… who doesn’t love chocolate chip cookies? And you can’t even tell they’re vegan! I’m also learning how to take pictures of food – it’s all about the lighting and angle. Anyways, my vegan friend invited me over for dinner tonight, and I never like to come empty handed. Hence, the vegan chocolate chip cookies. He makes dinner, I bake dessert.. works out nicely. I can never leave a recipe how it is.. I always end up tweaking it just a bit to make it how I like it. The original recipe is from vegweb.com, but here’s my version of these delicious chewy cookies!

Ingredients:
1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce (you can sub this for a mashed banana)
2 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)

Directions:
1.) Preheat oven to 375 degrees Fahrenheit.

2.) Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.

3.) Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.

4.) Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. Mix in the chocolate chip. Chill the dough for about 15 minutes, this helps from keeping the cookies from thinning out so much while being baked.

5.) Drop spoonful of cookies onto the cookie sheet at least an inch apart. Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.

Gingerbread Men

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I cannot wait for Christmas! It’s definitely my favorite holiday and I already bought a mini 4 feet Christmas tree for our apartment and put it up yesterday. 🙂 What goes best with a Christmas tree? Gingerbread men! It kind of looks like they’ve been decorated by a little kid, but keep in mind I have no cookie cutters at my apartment and no toothpicks to decorate with! I had to hand cut these out with a knife and wing it with the icing. I adapted a recipe to my liking.

Ingredients:
1 cup butter, softened
1 1/2 cups white sugar
1 egg
2 tablespoons molasses
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Directions:
1.) Cream the butter and the sugar together. Add the egg and mix well. Mix in molasses. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours.
2.) Preheat the oven to 375 degrees F. Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
3.) Bake for 10 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

This really is my go-to gingerbread recipe. I like to under bake mine just a bit and let them sit on the cookie pan for a minute or two after they are taken out of the oven. I used a basic royal icing recipe to decorate the cookies with, but they taste marvelous plain! The cookie dough is delicious, too… that’s the best part of baking cookies!

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