Source: Vegan with a Vengeance
Comments: I didn't leave the almond extract out, so I probably won't eat these. I'm just not a fan. I made apricot and strawberry. They do look pretty though! I wish I had raspberry jam, but I never keep it in the house, or else I'll randomly make a full raspberry blackout cake, and that is BAD for my hips ;)
Anginetti Cookies
Source: Recipezaar and below
Comments: I had a craving, and only Mrs. Campanelli's cookies could take care of it. Unfortunately she is in another country and probably (bless her soul) deceased. I needed Italian cookies pronto! These are dead ringers for her lemon cookies. I do have an angel looking out after me.
Anginetti (Italian Lemon Drop Cookies)
COOKIE
1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon saltFROSTING
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract
1. Preheat oven to 350°F.
2. For cookies, cream together sugar and shortening.
3. Add eggs and lemon extract and beat well.
4. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
6. Bake for about 12-15 minutes, or until firm and lightly brown.
7. Remove cookies from cookie sheet and allow to cool completely on wire racks.
1. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
2. Frost the tops of each cookie with a metal spatula.
3. Allow cookies to dry before stacking.
Store in an airtight container.
Source: Vegan with a Vengeance
Comments: Another winner from this book. These are soft and chewy and good. I only had regular sugar on hand, an it did just fine on top.
Source: Fat Free Vegan Kitchen
Comments: SO much better than I expected. Believe it or not, the pineapple is very subtle. This is definetely a keeper. I made it last night and it was tasty warm. I had some for breakfast and it was good cold as well! Oh, and it isn't that sweet, which makes it good for those who don't care for cakes or sugary treats. I cheated and used oat flour instead of processing oats in a food processor, since I don't have one. 2.5 WW points if you cut it into 9 pieces!
Source: Recipe Below, modified from "Healthy Homestyle Desserts"
Comments: I've been out of town all week and have a potluck lunch to go to tomorrow. While I would normally bring the chocolate peanut butter cups, someone else was doing a choc-pb concoction and someone else was doing cupcakes. I decided on truffles, and these are SUPER easy. They melt in your mouth. I can imagine they will taste even better chilled, I just couldn't wait.
Easy Vegan Truffles
makes 48 truffles (I didn't get 48, but I guess mine are big!)1 12oz package of dark vegan chocolate chips
8oz of vegan cream cheese (Tofutti is what I used)
3 cups of powdered sugar (you can get "vegan" in the health food isle)
1 t of instant coffee granules (I left it out, I hate coffee)
1 t soy milk
1 t vanilla extract
1/2 cup unsweetened cocoa powderMelt the chocolate chips over a double boiler or in the microwave on high for 1-2 minutes to melt the chocolate. Set aside
Beat the cream cheese on medium until smooth. Gradually add the sugar until blended. Dissolve the instant coffee in the soy milk and add to the cream cheese mixture. Add the vanilla and melted chocolate and mix well. Refrigerate for 15 minutes before shaping into 1 inch balls. Roll in the unsweetened cocoa powder and then chill. Store in the fridge.
Chocolate Cupcakes with Chocolate Buttercream Frosting
Source: Vegan Cupcakes Take Over The World
Comments: I am an icing retard. I have been so peeved at my decorating skills. I wanted nice swoopies, and they looked like turds so I scrapped the whole idea. Also, I had ran out of vanilla so I added a touch of mint. Everyone raved about them but I didn't like them. Not like the picture you know?
One day I'll get decorating down. I know it is all about skill and practice. And the right icing. I just want pretty desserts, you know? I haven't been posting much because I haven't been trying anything new. Bob's muffins and Breakfast Bars have been on the breakfast menu quite a bit. Same with Chocolate Chocolate Chip Cookies. I'll try something new soon!
Source: RecipeZaar
Comments: These are REALLY damn good. I made them vegan with soy milk and egg replacer. Also, I didn't make them mini so the cooking time changed. SO good. Pretty dense, but tasty. These will be on regular rotation.
Mocha Chip Muffins
Source: Vegan with a Vengeance
Comments: Okay, I'm sure this recipe is just as good as the others, I just went too far off course. 1. I don't like mocha, so I omitted the coffee. 2. I didn't feel like chocolate chocolate chip muffins so I added butterscotch chips. 3. (the downfall) I added almont extract instead of vanilla for something different. I didn't like the almond AT ALL. Ugh. I really do need to head down to Penzeys and get more vanilla, I'm hoarding what I have.
Light Apple Pumpkin Bran Muffins
Source: Inspired from How it all Vegan
Comments: Wow, I ran out of just about everything trying to put these together. I ran out of apple sauce, so I subbed in some pumpkin. Ran out of pumpkin, so I subbed in more oil (damn that 1.5 cups of apple sauce! I didn't know I was low!). Almost had a banana scare, but I had 1 left (the bunny wouldn't consider sharing her banana with me) Since I added pumpkin I added some baking spice, cloves, and nutmeg. They turned out pretty good considering. Very light and airy, but not light in the original sense since I added a 1/4 cup more of oil. I will make these again and try to make them the applesauce bran muffins they are supposed to be!
Double Chocolate Banana Muffins
Source: RecipeZaar
Comments: I had a really really really ripe banana that I had to use, but only one. I made a half batch of these and they were tasty. It is convenient using egg replacer, so I can use a half of an egg. I wish I had made more. They were very moist and could probably benefit from a cupcake liner. Next time (or if you are trying them) I plan on adding some vanilla and cinnamon. I think it would make them even better.
