Tag Archives: cookie

Good Morning, Vegan Cinnamon Espresso Chocolate Chip Cookies!

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I am exceptionally lucky to have met my partner, James, but I am also incredibly lucky that, as part of the package of falling in love with this great guy, I get to spend occasional time with his terrific folks. Down-to-earth, witty, loving, and considerate, it’s no wonder great parents like them produced such a lovable kid.

James’s mom, Nancy, is an awesome cook (as well as a phenomenal knitter). A lot of moms, when confronted with a child’s decision to adopt a vegan diet, might freak out or panic about what to serve them. Any trepidation Nancy might have had about James’s vegan tendencies have long since been eschewed in favor of veganizing old favorites, as well as seeking out new recipes to throw into the mix. Her efforts have delivered delicious vegan dish after delicious vegan dish. (Just goes to show you that you don’t have to live a diet to cook for the diet. All you need is a willingness to try out new ingredients and adapt what you already know about cooking and baking into an unfamiliar realm. The basic skills still apply.)

On a recent visit, Nancy showed me a new addition to her cookbook collection: Chloe Coscarelli’s Chloe’s Kitchen. Don’t know who Chloe Coscarelli is? Neither did I, but apparently she took the top prize on the Food Network’s Cupcake Wars. Her stuff is all vegan, thus her success on a Food Network reality cooking competition has allowed her to leap-frog other established divas of the vegan cookbook scene.

Okay, I wasn’t exactly being fair-minded when I first started looking at the book. Cookbooks from TV stars tend to disappoint. Either the recipes are fairly simplistic dishes with exotic touches (usually hard to find or rare ingredients) or they’re extraordinarily complicated (more complicated than I suspect they even have to be). There’s also an incredibly annoying tendency to put the persona of the chef before the food itself – so instead of mouth-watering photographs of dishes you can’t wait to recreate, there are irritating shots of the smiling, doe-eyed cook laughing with friends, holding a cupcake or cookie, or standing near food that one presumes she has just whipped up, in between photo shoots and loving life.

Yes, I’m simply not a fan of this type of cookbook. Chloe’s Kitchen, however, offers more than a cursory glance at its contents might suggest. Yes, there’s the requisite ‘wholesome girl-next-door chef’ shots, plus a pretty grating introduction and bland writing throughout…

BUT I am always willing to overcome my prejudices to try out a promising recipe. Having long searched for an appropriate vegan replacement for my favorite meatloaf recipe, Chloe’s tempeh loaf recipe was too tempting not to attempt.

I’m a fan of the policy that one good recipe can make a cookbook worthwhile. If that policy holds, then Chloe’s Kitchen should be on every vegan’s cookbook shelf, based off that tempeh meatloaf alone. The result was so delicious, it warranted another round with the cookbook. Because Chloe is first and foremost known as a vegan baker, I decided to give one of her desserts a try.

I changed some of the proportions on this cookie recipe. Most notably, I was not able to easily locate instant espresso powder, so I used instant coffee instead. It worked just as well and added a little extra buzz to a sugar-packed, delicious cookie. Plus, when a baked good has coffee in it, you can practically call it breakfast. At least I did.

Cinnamon Espresso Chocolate Chip Cookies

Ingredients– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1 cup vegan margarine
– 2 tbsp instant coffee (Finely ground, if possible. Cheap is OK – I used Taster’s Choice packets from Family Dollar)
– 1 cup powdered sugar
– 1/2 cup packed brown sugar
– 1 1/2 cups vegan chocolate chips
– Granulated sugar for sprinkling

– Preheat the oven to 350 degrees. Line a baking sheet (or two) with parchment paper or foil. (Note: aluminum foil will brown the bottoms of the cookies faster.)

– Whisk together flour, baking powder, cinnamon, and salt. Set aside.

– Using a mixer, beat together margarine and instant coffee until well combined, then add powdered and brown sugars. Beat until blended thoroughly. Mix in flour mixture 1/2 cup at a time.

– Stir in chocolate chips.

– Scoop dough by the tablespoon and roll into semi-round disks. Roll each disk in granulated sugar. Place on baking sheet 2-3 inches apart.

– Bake cookies about 12-14 minutes or until edges are browned.

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This Week on the Dormont-Brookline Patch: Neighborhood Options for Local Sweethearts on Valentine’s Day

I really need to get out of the habit of writing event or holiday – specific posts, but this week’s article on the Dormont-Brookline Patch focuses on neighborhood establishments that are offering a little something special for Valentine’s Day. If you live in the South Hills area and need a place to take your loved one on February 14th, definitely check out my article. It could be the difference between life AND death. Or, you know, it could just steer you to my favorite gyro restaurant in town, It’s Greek to Me on Brookline Boulevard. Either way…

As for my V-Day plans, I’ll be hanging with my partner and all will be swell. I don’t really go in for Valentine’s Day. It’s not a single-person bitterness thing, cause I’ve had plenty of relationships during the “holiday,” it’s just a sense of pointlessness that is too overpowering for me to enjoy the manufactured nature of the celebrations. Say what you will about the “commercialism” of Christmas, that time of year still seems to mean something more than what is given and received. That time of year has so much meaning to so many different people of the world, it seems ridiculous to dismiss it based off of American capitalist tendencies.

Whereas Valentine’s Day, although it is sweet that we have a day dedicated to the celebration of courtly love, is not even a traditional Christian holiday anymore. Why? Cause in 1969, the Roman Catholic Church presented the question: Who was St. Valentine, and why do we have a big ass holiday to honor him? And when they couldn’t come up with a good enough response (“…. he was… a martyr…?”), they decided that while it was all well and good that people were going to continue to celebrate the holiday, they would no longer honor it as an official church-sanctioned occasion. Good riddance, I say.

Still, I find the holiday a little unsettling in how it encourages people to save open expressions of love for a specific day of the year. Not that all who celebrate V-Day do that. As a matter of fact, most of the couples I know who do something special on February 14th are the kind of couples who are openly and expressively in love with one another. They don’t need the day to tell them to appreciate and celebrate their love, but they take it anyway, cause why the hell not?

But a holiday that at best is unnecessary and at worst a commercial waste of time, money, and intellect is not a holiday for me. Maybe I’m completely missing the full picture.

Anyone out there doing something special for Valentine’s Day?

Good Morning, Cookie 2: Electric Boogaloo

Peppermint Snowball Cookies from Mamma Town

Haven’t done your holiday baking yet? You’ve got five days to mix up that batter, roll out the dough, set that oven, and cut out that cookie. If you’re waiting for decent recipes, you only have yourself to blame. Everyone’s got cookie fever right now:

Epicurious is having full-on holiday fever. If you’re stuck for ideas, their 25 Days of Christmas Cookies is definitely a good starting place. Sparkly lemon sandwich cookies, florentines, shortbread, gingerbread, every variety of cookie for the holiday season. And if anyone tries the brownie thins recipe, let me know how it works out.

– Miss Yunks over at Foodies at Work gets creative with her cookie swap recipe, combining a Martha Stewart and Joy of Baking recipe for Peppermint Meringues with Chocolate Ganache Filling. It seems she had a little trouble getting it all to work properly, but they ended up looking delightful and very Christmas-y. Plus added cookie porn from a Boston blogger cookie swap! (Those salted caramel thumbprint cookies look divine…)

– Need more peppermint? Mamma Town has you covered with a recipe for Peppermint Snowball Cookies. These cookies look like little sacks of peppermint chunks bursting open. (Seems like all I’m doing these days is crushing peppermint candy. I’m gonna need to get a grinder just to have on hand for candy fragments.) Because this recipe offers easy options for vegan substitutes, it’s definitely on my “Nice” list.

– If you crave the cookie, but not the crazy sweetness, check out Les Saveurs for their Spicy Gingerbread Cookies. With their dark, rich color starkly contrasting with the little dots of white icing, these classy cookies are perfect for a seasonal gathering of unspecified nature, a very modern way to celebrate the holidays. Or if you want to sit around your house in flannel pajamas eating cookies. I suggest combining the two and having a holiday pajamas and cookies party.

Peppernuts, Pfeffernusse, Pepernoten – by any name, these cookies are still crunchy, tasty, and utterly unique to a holiday cookie spread. Sarah gives us a neat and tidy little recipe for the traditional cookie (a favorite of the Pennsylvania Dutch). Remember, kids, if it’s not chock full of black pepper, it’s not proper pfeffernusse!

Good Morning, Peanut Butter Cookies!

It’s a busy morning in a busy season. Who doesn’t need a cookie?

The peanut butter cookie is a wonderful double agent of the cookie world. One one side of craving, you have the need for saltiness, for crunch, for savory. On the other side, you have a craving for sweetness, sugar, morsels melting on the tip of your tongue. The peanut butter cookie plays both sides. It’s the perfect combination of cravings, all delivered in one handheld little edible package.

The above pictured – and I’m just now realizing that the picture is blurry – is a batch of peanut butter cookies made from the recipe in Alicia Simpson’s terrific Quick and Easy Vegan Comfort Food. In my experience, nearly every peanut butter cookie recipe has a secret ingredient. Alicia’s is unsweetened applesauce, and it works really well for the texture.

My minor complaint is that these cookies aren’t super peanut buttery, but it could also be the unsweetened organic peanut butter that I used in the recipe. Although it’s not high cuisine by any means, the standard Jiff or Skippy work better in peanut butter cookies, at least if you want a good heavy dose of peanutty flavor. Alicia’s are pretty healthy, all things considered (yes, even with the refined sugar).  

The other problem with this cookie is strictly my own fault: NO. GRID. Why grid your peanut butter cookies? Several theories abound, most of them false. (No, grid-ing your PB cookie isn’t going to make it any better tasting, nor does it keep the cookie from spreading or being as greasy or whatever.) The only genuinely plausible reason I can come up with is that by now, the grid on the cookie universally means “This is a peanut butter cookie” thereby forewarning any possible snackers with nut allergies.

Still, it just doesn’t feel right when the cookies aren’t properly grid-ed. What do you all think?

Chocolate Peppermint Sandwich Cookies

In which a genuine attempt is made to invoke the holiday spirit via baked goods.

I have made my particular opinion on holiday-themed treats known, but I will reiterate: In general, with a few exceptions, I am not a fan of holiday baked goods, my reasons having been best laid out here. Too much fuss, too much gunk, not enough good, simple flavor to make all the effort seem worth it.

But I’m no Scrooge. I am susceptible to Christmas cheer as much as the next hot-blooded American consumer. And on Monday morning, I was struck with the urge to make merry, watch sappy Christmas movies, share some wine with friends, and bake bake bake holiday treats.

Epicurious has a nice collection of holiday cookie recipes, many of which aren’t super ornate. I had one of the visiting friends pick a recipe from their selections, and she chose the Chocolate Candy Cane Cookies. Now these are more elaborate than I tend to make, as I’m not a huge fan of icing sandwich cookies (it has to be just right in flavor, texture, and ratio of icing to cookie), but they looked fun, Christmas-y, and a once over of the recipe proved that they could easily be veganized. So-ho-ho why not?

Vegan Chocolate Peppermint Sandwich Cookies

Cookie Ingredients
– 1 3/4 cup all purpose flour
– 1/2 cup Dutch process unsweetened cocoa powder
– 1/4 tsp salt
– 1 cup sugar
– 3/4 vegan margarine (I used Smart Balance Light)
– 1/4 cup silken tofu

Filling Ingredients
– 1 cup plus 2 tablespoons powdered sugar
– 3/4 cup vegan margarine (for heavier filling, use 1 cup)
– 3/4 tsp peppermint extract
– Red and green food coloring

1/2 cup crushed red-and-white peppermint striped candies.

– Mix flour, cocoa, and salt in bowl. Cream together sugar and margarine in mixer, then beat in tofu. Add dry ingredients, beating until blended. Store the dough in the fridge for at least an hour.

– Pre-heat oven to 350 degrees. Lightly grease cookie sheets. Once the dough is hardened, scoop out with a tablespoon and roll into little balls, placing them about 2 inches a part on the sheet. This is where I flubbed a bit, leaving the balls to bake as is, instead of following the directions and flattening them. Whether or not you do that, the cookies will bake properly. It’s all about how you like your cookie sandwich.

– Bake cookies for about 11 minutes, until a fingertip pressed on the top leaves an indentation. Remove and let cool on cookie rack.

– For filling: Beat sugar and margarine together. Add peppermint extract. As for food coloring, if you just want one color, add a few drops to the main bowl. Otherwise, portion some into another bowl and add the red to one, green to the other.

– Peppermint candies – We put the candies in a bag and hammered them. Lay a dish towel down, put the candies in a large Ziploc bag, then using a mallet or hammer, gently shatter and crush the candies until they are reduced to merry little peppermint shrapnel.

– Assembling the cookie sandwich – Match cookies to like sizes. Add a teaspoon of filling to the flat side of one cookie. Place second cookie on top, squeezing together so the filling just peeks out from the sides. Then take the cookie and roll the edges in the peppermint candy pieces. If this process proves to be ineffective, add the peppermint candy pieces to the filling on the cookie before sandwiching.

Overall, the recipe was good, but not great. The cookie sandwiches weren’t quite sweet enough (the cookie or the filling), and the filling reminded me too much of less than substantial cupcake topping. They were definitely pretty to look at, but their method of adding the peppermint candy to the sides was better in theory than in practice.

With minor tweaking, however, I’d say this is a recipe worth giving a try, especially if you’re in need of something to go with a big mug of hot chocolate. I ate mine while listening to my favorite Christmas song, “Christmas Wrapping” by The Waitresses:

(Recipe adapted from Chocolate Candy Cane Cookies on Epicurious)

Lisa Loeb Can Teach Me to Do Anything

In the midst of searching for cookie recipes, I came across this on Epicurious.com

Sigh… I love her.

Good Morning, Cookie Cookie!

[Say the above in your best Cookie Monster impression]

I have not made a single cookie in the month of December, which nearly criminal considering how much I:
1) Love cookies
2) Love to bake
and
3) December is INTERNATIONAL Bake a Shit Ton of Cookies Month

What is wrong with me?!?!?!? I straighten up, fly right, and get back in the kitchen for a serious Cookie Baking Fest. I certainly have a great deal of awesome cookie recipes to pick from. Here’s a few I’ve come across in just the past few days:

Mint-Chocolate Ravioli Cookies from <i>So Hungry I Could Blog</i>

– I do so love the ladies over at So Hungry I Could Blog, but they’re really out doing themselves with their “Holiday Dozen” series, featuring twelve holiday cookie recipes. The Mint Chocolate ravioli cookies are my new obsession. I can’t deny the power of the pastry pocket!

Veganthropology gets a little Pennsylvania Dutch/Lancaster Amish action and shares an awesome recipe for vegan Whoopie Pies. She even adds a little peppermint to give them that ho-ho-holiday touch.

Gingerbread Drag Queen from Food for the Thoughtless

– Okay, I’m a little bit in love with Food for the Thoughtless’s Gingerbread Drag Queen. Uh, or, er… rather, I’m in love with the hilarious mind that came up with this rather novel Christmas swap cookie. (If you haven’t yet, check out Michael’s blog. It’s one of the funniest, most charming food blogs online.)

– Oh, Katie @ Sweettater – You had me at cornmeal. My cornmeal renaissance continues with this delicious-looking share of Martha Stewart’s intriguing cookie recipe for Lemon Cornmeal Cookies.

– Hey, Two Cheap Vegans, if cookies are really a “sometimes” food then why do they taste delicious ALL OF THE TIME? Huh? Answer that! And while you’re mulling over that question, make me some of your Ginger Molasses Cookies. Quick, it’s been like three hours since I had a cookie!

Okay, take it away, Cookie Monster!