Happy holidays!

So I opened my big mouth twice and volunteered to bake over 50 cookies for Simon & Theodore's classes. What in the world was I thinking? I took the term holiday spirit to the next level. lol

Did I also mention that everyone in my house kept eating them as I baked, so I made way more than 50? *sigh* I may have to retire my cookie sheet for a while.

It took me several hours to finish but the end result was so worth it. These cookies are crispy on the outside and soft in the inside. You can make them thinner if you prefer a crisper texture.

Ingredients:

1 ½ cups all purpose flour

½ tablespoon cinnamon

½ tablespoon ginger

½ teaspoon nutmeg

½ teaspoon baking powder

¼ teaspoon salt

6 tablespoons vegan butter (I used Earth Balance)

½ cup vegan brown sugar

2 tablespoon almond milk

¼ cup agave nectar (or natural maple syrup)

I also sprinkled in cloves with the dry ingredients.

Directions:

Sift together the all purpose flour, cinnamon, ginger, nutmeg, baking powder, and salt.

In a separate mixing, use an electric mixer to cream together the vegan butter and brown sugar. Slowly beat in the almond milk and agave nectar.

On a low speed, slowly beat in the dry mixture until combined. Gather the dough, and place between two sheets of parchment paper.

Roll the dough ¼ inch thick and freeze for about 20 minutes until firm.

Preheat the oven to 325 degrees F and line cookie sheets with parchment paper.

Remove the cookie dough from the freezer and use a floured cookie cutter to cut the dough into gingerbread shapes of your choice.

Transfer the cookies to the prepared cookie sheet. Bake for about 20 minutes for thick cookies and about 11 minutes for thinner ones

Allow to cool on the sheet for 2 minutes before transferring them to a cooling rack.

I decided not to decorate them because I was pretty tired and they're sweet enough on their own.

These cookies make perfect Christmas gifts. Enjoy! I know Simon & Theo's classes did. :-)

Recipe adapted from The Sweetest Vegan, Martha Stewart & Bobby Flay

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Veganize it: Taking a popular food or recipe and making it vegan

Vegan food is all about eating what you know and love in a more compassionate and healthy way. I just had to make a few adjustment to veganize this delicious dessert.

Adapted from The Neelys' recipe

Served with vanilla So Delicious ice cream

Apple Crisp

by Brown Vegan

Ingredients

Filling

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans (or walnuts)
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled vegan butter, cut into pieces (I used 3 tablespoons of Earth Balance)
1/4 cup coarsely chopped pecans (or walnuts)

Instructions

For the Filling

Mix all the ingredients together. Place into 7-8 oz ramekins (I used a glass cooking dish).

For Topping

Mix the flour, brown sugar, cinnamon, and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and spindle over filling.

Bake for 35-40 minutes. Cool 10 minutes before serving.

Gingerbread Men & Overzealous Volunteering

Veganize it: The Neelys' Apple Crisp