Holy cow, we made it! Pulled off another year with 12 consecutive recipe posts for the holidays. To say that I’m a bit tired would be an understatement, but it’s all been worth it. And these delectable cookies help to show it.
⅓ c. chocolate soymilk (or other nondairy chocolate milk)
2 t. vanilla extract
2 c. all-purpose flour
½ T. baking powder
½ t. salt
½ c. powdered sugar
In a large mixing bowl, stir together the cocoa powder, sugar, oil, milk, and vanilla until well combined.
Add in the flour, baking powder, and salt and stir just until ingredients are incorporated into a dough. If the mixture is a little too dry, add more milk until it forms a cookie dough-like texture.
Place dough in refrigerator and let chill for at least an hour.
Preheat oven to 350 degrees.
Pour powdered sugar into a small bowl or shallow dish.
With clean hands take pieces of the chilled dough (about a tablespoon of dough per cookie) and form them into round balls. Roll each ball around in powdered sugar until it is coated generously.
Bake cookies on a parchment or silpat lined baking sheet for about 13 minutes, or until the cookies have spread and the crust appears crackled.
Remove from oven and let rest on the pan for 15 minutes before removing the cookies to a cooling rack with a spatula.
These cookies have an amazing fudgy flavor and no one will be the wiser that there’s no animal products in the recipe! Which is great if you’re a vegan, cooking for a vegan, lactose challenged, or just looking for an awesome cookie.
Tomorrow I’m going to recap all the things that have happened in the last 12 days! They’ve been packed!
I can’t believe there’s only one more day left of Blogmas! I’ve done various spiced cookies but I’ve never actually done gingerbread, so I thought this would be the perfect time to share a great recipe!
When this bread is baking it will fill your house with the smell of the holidays! The ridiculous smell is probably reason enough to make this recipe, but you can also be assured that this bread is soft, moist, and super tasty.
Gingerbread with Vanilla Crumb Topping (Blogmas Day 11)
Pulse together the ingredients for the crumb topping in the bowl of a food processor until the mixture forms pea-sized crumbs. Set aside
Whisk together the melted butter and molasses. Set aside.
In the bowl of a mixer combine the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and allspice.
Add in the molasses mixture, eggs, sugar, and water and mix on low just until the ingredients are incorporated (don’t over mix, some small lumps are okay).
Pour batter into 2 greased 8″x4″ loaf pans or a greased 9″ square pan.
Sprinkle topping mixture over the batter (you can use some or all of the topping, it’s up to you).
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely and slice to serve!
For ideal gift giving, you can bake these loaves right into decorative paper bakeware (I got these festive ones at Target), then all you need to do is put the whole thing in a cellophane bag and tie a ribbon around it! I also love these cute tags I got from Minted.com that have my name and little kitchen related illustrations on them.
See you tomorrow for the LAST day of Blogmas (complete with another giveaway!).
I love one serving recipes! Sometimes you just get a craving for something and want to have it without making a huge batch.
Plus this recipe can be done entirely in the microwave, which means you could have this deliciousness in your mouth in approximately 3 minutes total! Of course you can do it on the stovetop if you prefer, and you can also multiply the recipe to make larger servings. It couldn’t be easier to make!
A lot of times it can feel hard to fruit up in the winter because so many beloved fruits (berries, peaches, etc.) are far out of season. But cold weather comes with some delicious fruits, too!
This is a really simple salad but it’s so delicious and refreshing for this time of year. The honey really helps balance out the sweet and tart flavors in the citrus and pomegranate seeds, it’s perfect!
Gently stir the ingredients together until the honey is coating all of the fruit. Serve chilled and enjoy!
I’m making this for Christmas breakfast this year! Super healthy and a great side to dishes that might be a little heavier. Plus isn’t it pretty?
Speaking of things that are healthy and delicious, I’m excited to share the next GIVEAWAY with you all.
Barney Butter (the best almond butter you will ever taste) has given me two vouchers for free nut butter to give to you all! Enter away! I’ll keep the giveaway open for 2 weeks to give everyone plenty of time!
This post is a good 12-hours late, but in the spirit of the holidays I know you’ll cut me some slack. Posting new recipes every day in a row for 12 days always proves to be quite the challenge! But this one is worth the wait, it’s probably my favorite Blogmas recipe so far!
If you haven’t noticed, brown butter has become quite the food trend in the past few years (on par with salted caramel mania). And that’s because when browned correctly, there’s pretty much nothing that is equal to the richness and deep, toasty flavor of it. Brown butter takes these cookie bars from “Yum!” to “Holy crap, get me another one right now.”
Those of you who are regular readers probably remember that Jason and I usually spend Christmas up north with Jason’s family. Now that we live in Georgia we started spending Christmas down here, but I have very fond memories of spending holiday there! His family is Italian on both sides and they have introduced me to a plethora of foods that I had never tried before.
Along with the seafood spread that they serve for Christmas Eve dinner, Jason’s uncle and aunt bring delicious Italian goodies from Brooklyn including proscuitto bread, rice balls, and potato croquettes. The croquettes are essentially little logs of mashed potatoes that are breaded and fried. So delicious! So last year we decided to try and recreate the traditional meal and I tried making the croquettes for the first time.
Surprisingly they were pretty easy to make and they were SO good! And now I’m finally getting around to sharing the recipe.
Steam the potatoes with their skins on until they are tender enough that a knife can very easily pierce each potato.
Remove the potatoes from the heat and set aside until they are cool enough to handle. Peel the potatoes, roughly mash them and set them aside to cool completely and dry out a little.
Once the potatoes are cool, put them in the bowl of a mixer and mix them with the 4 eggs, cheese, and flour until the mixture becomes dough like. If your dough is really wet like a batter, add flour 1 T. at a time until it thickens up a little. Salt and pepper to taste and set the dough aside.
Pour the breadcrumbs in a shallow dish and whisk together the eggs and milk together in another.
Preheat a deep skillet or saucepan of oil to 375 degrees.
Take a handful of the potato mixture at a time and form it into a log shape. Dip into the egg mixture first then coat with breadcrumbs. Continue until the potato mixture is gone.
Fry each croquette in the hot oil until they are brown on both sides. Remove to a paper towel to drain. Enjoy!
You should join us in the holiday tradition by making these this year!
When I was a kid I really didn’t understand biscotti. Why would someone want a cookie that’s as hard as a dog biscuit?! But since then I’ve gotten older and wiser and I drink lots of coffee. I now know the joy of biscotti, a delicious toasted cookie that is not actually supposed to be so hard that you chip a tooth on it. When they’re homemade with love they are amazing.
12 oz. white chocolate (you can use chips but I love the Ghiardelli melting wafers)
In a skillet over medium heat, toast the pecans in a dry pan for a couple minutes. Add in the butter and ½ t. salt and cook a few more minutes. Remove from the heat and set aside.
Preheat oven to 325 degrees.
Whisk together the flour, cornmeal, baking powder, and salt
In the bowl of a mixer beat together the eggs and sugar for a couple minutes until the mixture is light and fluffy.
Add in the vanilla and flour mixture and mix until it forms a smooth and sticky dough. Set aside to rest for 5 minutes.
Fold the buttered pecans into the dough.
Use a spatula to scoop the batter into two even mounds on a parchment lined baking sheet.
Bake for about 35 minutes, or until the dough starts to brown.
Remove the pan from the oven (keep the oven on) and set it aside to cool for 5 minutes.
When the mounds are cool enough for you to handle, cut slices from each with a sharp, serrated knife. Each mound should yield about 10 slices.
Flip each slice so that they are cut-side down and return to the oven to toast for about 20 more minutes, or until they start to brown underneath.
Remove from the oven to cool.
When the cookies are cool to the touch, melt the white chocolate in the microwave in increments of 15 seconds, stirring between each increment until the chocolate is totally melted.
Dip the top edge of each cookie in white chocolate (or you can dip half of the cookie in, or you can spread the melted chocolate on with a knife). Set them aside at room temperature until the chocolate hardens completely.
Enjoy! Store at room temperature in an airtight container and these stay good for weeks.
I actually got this recipe from my dear friend’s mom (HI ALICE!), who told me that she loved this biscotti recipe from Giada. I tried it and she was SO right, it’s delicious! Something about the cornmeal in the batter takes it over the top for me. So of course I had to put a little twist on it and thought buttered pecans would be so nice. It came out great! I’ve eaten about 10 of these already.
In the time it took me to write this post I’ve eaten two more. Staring at these pics was making me hungry!
The recipe I’m sharing today is simple and healthy! Even though I’m a sucker for cheese dips and chips and such, when it comes to a big holiday meal I feel like it’s always better to keep appetizers light and refreshing. You don’t want everyone in a food coma before they even have dinner! These little bites are the perfect thing to greet company with.
It’s time to add a vegan recipe to the mix! I’ve seen lots of eggnog flavored cookies on the internet and in magazines lately and thought this would be a really fun recipe to veganize. This recipe uses coconut oil in place of butter, which works so well! This by no means makes these “healthy” cookies, coconut oil is still a fat, but it’s a great alternative to using dairy products. And they are SO tasty.
¼ c. nondairy nog (Silk makes a great soy one and So Delicious makes a coconut milk one)
1 t. vanilla
2½ c. all-purpose flour
2 T. cornstarch
1½ t. baking powder
¼ t. baking soda
¼ t. ground nutmeg
Mix the powdered sugar, salt, coconut oil, nog, and vanilla together in the bowl of a mixer until the mixture is smooth and creamy.
Add in the flour, cornstarch, baking powder, baking soda, and nutmeg all at once and mix everything together well until it forms a dough.
Wrap the dough in plastic wrap and refrigerate for an hour.
Preheat oven to 375.
Divide the dough into four pieces. Roll each piece out onto a floured surface to about ¼” thickness and cut with cookie cutter of choice.
Bake on a lined baking sheet for 8-10 minutes, or until the bottom edges just start to brown.
Remove and let cook for a couple minutes on the pan, then transfer them to a wire rack to cool completely.
If you want your cookies iced, whisk together some sifted powdered sugar and a little nog to make an icing.
Since these are sugar cookies the options for decorating are endless! You can ice them with a simple mixture of powdered sugar and nog, you can sprinkle them with colored sugar or sprinkles before baking, or you can leave them plain!
Today I’m also thrilled to announce the FIRST giveaway of Blogmas! If you are vegan/dairy-free and enjoy baking, Enjoy Life chocolate chips are probably your best friend in the kitchen. For those of you who might not be familiar, Enjoy Life is the #1 brand of allergy-friendly baking chocolate in the US. Their chocolate chips are dairy-free, soy-free, and nut-free and work perfectly for any recipe that calls for chocolate! They’ve generously offered to give away a package of these awesome chips away to one lucky winner. The winner will also receive Enjoy Life’s Plentils, their all-natural crunchy lentil chips. I’ve heard that the Plentils are actually good when chocolate-covered too, so maybe the winner can try that out! Enter below! a Rafflecopter giveaway
We’re already a third of the way through Blogmas–how did that happen so fast? See you tomorrow!
This is one of those posts when the recipe title and the food kind of speaks for itself. These are soft, fluffy, crispy-on-the-outside puffs baked with pimento cheese. Aka gourgères (French cheese puffs) turned Southern.
I don’t buy pre-made pimento cheese, it tastes much better to make it yourself and it’s very easy (I’ll save my pimento cheese recipe for another day). In this recipe I actually used just cheddar cheese and diced pimentos to give that delicious flavor without all the other ingredients that the spread usually has (mayo, cream cheese, etc) interfering with the dough. The result is quite delicious!