Growing up in Illinois, white icing-covered cinnamon buns, fresh from the oven (though prepared the night before) were a core part of Christmas morning. They made a regular re-appearance on … Continue reading Christmas Carbs
Here’s what I’m working on now:
Soft and Chewy Sugar Cookies on Food.com
Meanwhile, my Frangelico marzipan turned out beautifully. I left it covered on the countertop overnight. It was easy to work with this evening, and now I have little Frangelico marzipan balls coated in chocolate (sprinkled with ground hazelnuts, of course) chilling in the refrigerator.
The sugar cookie dough is resting and chilling a little in the back room (I didn’t have any room in my refrigerator to chill the dough), and soon I’ll roll out little balls and cook them in the oven (currently heating).
The only downside I forsee is that this recipe is not supposed to work well with cookie cutters 😦 Apparently, the soft and chewy goodness spreads out of shape too much.
Not to worry. I’m a survivor.
I’ll make my shortbread cookies (all with a Portuguese-palate-friendly cinnamon…or with some chopped almonds. mmmm…), and I’ll make cute little Christmas shapes with those.
It must be done, on a matter of principle.
Then, the rest of the night will involve trying to make cute gifts out of cookies treats, and using materials I have here to package things ever-so-prettily….
Wish me luck. And Merry Christmas to you. (It’s nearly Christmas Eve Eve now, you know!)
Actually, the full title of today’s blog is “The Spirit of Christmas– not just a cheap, high-proof brandy” …Though booze does play a role in boosting this post’s Christmas cheer.
As I was sitting in traffic a couple hours ago, our car being pelted with rain, I remembered the first food hack I ever wrote down for other people. It was back when I was a vegan (which, in all sincerity, was awesome) and I bastardized a number of recipes to come up with a happy, satisfying, decadent, liqueur-infused chocolate chip cookie for Christmas fun. This must have been five years ago, but you can tell my somewhat relaxed approach to cooking hasn’t much changed in that time.
So, while my calzone is in the oven (vegan, incidentally, and almost no fat…let me know if you want the recipe for that one!), I give to you (cheap, high-proof something or other in hand), a tried and true Christmas tradition…
Gradissima’s Vegan Kahlua Chocolate Chip Cookies
(semi-stolen, veganized, and extra-spirited from another recipe)
No Cholesterol, No Trans-Fats, Lots of Yum.
- ½ cup shortening (I use Spectrum Naturals organic shortening)
- ½ cup margarine, softened (I used Willow Run sticks. Earth Balance is also good)
- ¾ cup brown sugar (or just double the white sugar. Whatever.)
- ¾ cup white sugar (I used Florida Crystals)
- 2 eggs worth of EnerG Egg Replacer (I substituted the water in this with Amaretto! )
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon of Kahlua (plus 3 tablespoons set aside)
- 1 cup vanilla Silk soymilk (set aside)
- 1 tablespoon vodka or amaretto (optional – set aside)
- 2 cups all-purpose flour
- 2 cups rolled oats
- 2 cups semisweet chocolate chips
- 1 cup coarsely chopped walnuts (or whatever you have around – cashews, almonds, etc)
- Preheat oven to 375 degrees.
- Soften your butter…(just in case you forgot to)
- Mix your EggReplacer (1 1/2 teaspoon of Egg Replacer plus 2 tablespoons liquid per egg) with a whisk until frothy. (Remember, I had amaretto around, so I used Kahlua and Amaretto –equal parts—for the liquid in the “eggs” mmmmmm….Christmas cheer.)
- Cream together shortening, butter, sugars, and “eggs”
- Add the rest of the ingredients (not the soymilk, vodka, and 3 tablespoons Kahlua that are set aside) and mix well. Spoon and ball the dough and place on cookie sheet.
- Bake for 10-12 minutes.
- Pour soymilk, vodka, and 3 tablespoons of Kahlua over ice. Stir, drink and enjoy while waiting for your cookies to bake. Mmmmmmmmm.
- If your cookies burn, repeat step 7.
Have a Merry Christmas, and think of me when you enjoy this recipe!