Hot Fudge Pudding Cake
Source: RecipeZaar
Comments: I've made this before but never posted a photo. This time I subbed out the soy milk for rice milk and it turned out great. It is very rich and really needs less sugar. I'll work on it. It is a crowd pleaser! I doubled it this time and had to cook it for an hour. No big deal, it still got eaten up!
Gingerbread Cookies
Source: The Joy of Vegan Baking
Comments: I didn't love the dough, but the taste was excellent. Even after chilling it was too pliable, and I had to cut these out on the silpat so that they wouldn't deform when moving them. I did really love the taste and they were all inhaled at the party I hosted. I also made some (below) for the next day and iced them with powdered sugar. I seem to not have ANY skills in icing cookies. I need to practice and find the proper piping consistency. I never did this as a kid so I have a lot to catch up on! I was planning on piping Christmas cookies, but now that looks like a bad idea! The Jackson Pollock icing technique is easier ;)
Chocolate Orange Cake
Source: Fat Free Vegan
Comments: I made 6 mini bundt cakes for my father inlaws birthday. The one I tasted was really tasty! I don't know if they liked theirs or not, they still have not said much. Hrm. The icing did melt into the cake when left out which kind of sucked. It held up a bit better in the fridge. I'm generally not huge on orange and chocolate but this was a really subtle nice change.
Chewy Oatmeal Cookies
Source: Veganomicon
Comments: Oh dear. I hate to admit it, but veganizing the Quaker oatmeal recipe on the inside of the lid turns out 100 times better. This is more of a cookie with oatmeal than an oatmeal cookie if that makes sense. It is a good cookie if you aren't expecting oatmeal. It just doesn't live up to the hype and the batter was a bit dry. I can't believe I haven't posted the veganized Quaker ones yet, I'll get to that soon. It is a way better recipe, sorry!
Pumpkin Carob Muffin
Source: Have Cake Will Travel
Comments: Another recipe by Celine and it of course rocked. I used cocoa since I didn't have any carob on me and it turned out great. The agave nectar was a really nice touch! I got 8 smaller muffins out of this batch and they didn't spread any while baking, so next time I will smooth out the tops a bit more.
Gingerbread Cake
Source: Fat Free Vegan
Comments: My husband calls this the big cookie cake just because of its looks. I planned on icing the top too but I didn't have enough icing sugar. This is a very dense cake that I think I would prefer in a loaf form. I filled it with lemon buttercream which matched nicely. The flavors were very strong, a lot stronger than your regular spice cake so I can see where this would be fine without an icing. It wasn't as dense as the last carrot cake I made for the inlaws (that was a nicely flavored rock, heh), but I think they are starting to think I can't make something light and fluffy. I better remedy that in a few weeks!
Cranberry Apple Crisp
Source: RecipeZaar
Comments: Oh wow. This turned out amazing. I even bought instant oatmeal for the top. It ended up like a wonderful apple oatmeal cookie crust. Of course I subbed out the butter, and I made a lot more than the recipe called for. I got a sneak peak as I had a major baking disaster on Monday so I really wanted to taste this before bringing it to friends. I made mini ones in a few muffin tins and it turned out so cute. Very sugary, but that is the point to this I think.
Peanut Butter Bombs
Source: My Sweet Vegan
Comments: Okay, this is a photo of the mini one I made, but I got 12 HUGE cookies out of this recipe. I wish I had used a smaller cookie scoop. Taste: amazing. Work: kind of a lot. The filling was really crumbly and hard to work with but it melted in the end and it is all good. Made these for my knitting friends so I'm sure they will appreciate them. I ate the small one with a smile, so I'm sure that the big ones will go over just as well. I do admit that sandwiching them in this recipe makes a lot more sense than trying to hide a ball of pb in a bigger cookie, wrapping it all up and flattening. It was a smart move to just lay one cookie on top of the filling and bottom cookie.
Peanut Butter Balls
Source: My grandma and below
Comments: I can't believe I've never did a blog post about pb balls. My favourite xmas treat. My grandmother would make them months in advance and store them in the freezer. Let me tell you, they are amazing frozen! I was lazy making these and didn't freeze them before dipping them in chocolate, and I just let them sit in puddles of chocolate to harden. Nobody minded, and they got inhaled. These are best served cold so that the chocolate doesn't melt all over everyone. I think my grandmother used a cheap chocolate that solidified much better, but I'm all about quality ingredients.
Peanut Butter Balls
Ingredients
-1 cup peanut butter
-1 cup confectioner’s sugar
-½ cup minced dates
-½ cup finely chopped nuts (I just used crunchy pb)
-chocolate chips for meltingDirections
Mix peanut butter, confectioner's sugar, minced dates and nuts together. Form into 1-inch balls. Freeze until hardened and then dip into melted chocolate. Refrigerate and keep refrigerated until served.
Chocolate Chip Cookies
Source: Isa From theppk
Comments: Okay, this is what happens to chips when they go in the fridge. I put them there since it was so rainy and dark and I needed 2 cookies for a photo. My husband doesn't look in the fridge much, so it was a safe place. I got raves over these, serious raves. Personally, I prefer the VWAV cookies. The texture of the tapioca flour wasn't for me, it was one of those "something is weird in this texture and it bugs me". However, they did get called the best cookies a guy at work has had all year. Obviously he needs to stop by my desk more often. Hah! They did turn out really pretty though.
