Monday, January 12, 2015

Peanut Butter Chocolate Chip Sprinkle Cookies AKA the best, most exciting cookies ever!


These cookies put a smile on my face...and my belly :) They're the most ingenious creation and I am so glad Marly, of Namely Marly, made these cookies happen. 


They're fun and bright and festive. Happy New Year!! It's 2015!!!!! We hope everyone had a wonderful holiday season! We didn't get a chance to say that yet.


These are perfect celebratory cookies and NOT just for celebrating the new year. But for celebrating each day, hour, minute, and second. You don't have to wait for a new year to celebrate (or start afresh for that matter but that's another tangent) because each moment is cause for celebration. 


Baking these cookies is a celebration in itself. 


Life is rarely made up of grand, luxurious events but is instead comprised of the little day to day tasks and activities in which we are to find joy, awe, and inspiration.


At least that's my belief and I don't think it's a bad one ;)

Sometimes I might fall off the wagon but I do my best to get back on there ;)


Bake these sprinkle PB cookies and you'll know what I mean about finding joy in everyday moments :) 

Peanut Butter Chocolate Chip 
Sprinkle Cookies
Adapted from Namely Marly

Ingredients

½ cup vegan margarine
½ cup peanut butter
1 ½ cup sugar
2 tbsp ground flax
2 tbsp corn starch
½ cup unoriginal unsweetened almond milk
1 tsp apple cider vinegar
2 tsp vanilla extract
2 ½ cups AP flour
1 tsp baking soda
½ tsp table salt
1 cup dairy-free chocolate chips
½ cup sprinkles (the original recipe calls for 1 cup which makes your cookies extra sprinkle-laden which is amazing, I just didn’t want to use up all of our sprinkles)

Directions

Cream together the margarine, peanut butter, and sugar with an electric mixer in a large bowl until light and fluffy.

In a small bowl or measuring cup, combine flax, corn starch, milk, vinegar, and vanilla extract, stir to combine. With the beaters on, slowly stream the liquid mixture into the large bowl.

Sift the flour, baking soda, and salt into a separate bowl. Pour the flour mixture into the peanut butter mixture and use mixers to combine. Add the chocolate chips and sprinkles until thoroughly incorporated.

Cover dough and place in the freezer for an hour or fridge for two. When the time is up turn the oven on to 350˚F.

Use a cookie scoop or tablespoon to form the cookie balls. Place them an inch and a half apart, flatten them with a fork. Put them in the oven to bake for 7-8 mins and put the remaining mixture back in the freezer.  

Remove the cookie sheet from the oven and allow the cookies to cool for 5 mins or so before placing them on the cookie rack.

Bake up the rest of the cookies and enjoy!

Thursday, January 8, 2015

Famoso Pizzeria Vegan Primavera Pizza


Famoso Neapolitan Pizzeria is a Canadian pizza chain that originated in Alberta. But we, however, have only eaten at the Annex location in Toronto. Oh ma'am, is this pizza good!!!

This is the Primavera pizza which is made vegan by substituting Daiya cheese for the dairy cheeses. The crust is thin and chewy, there are plenty of veggies and they are super flavourful. It's a white pizza, so instead of tomato sauce they use garlic and olive oil for the base.


Oh, you have no idea how much we love this pizza! We have only positive things to say about Famoso but I know some people think the ordering system is weird, which it kinda is, but that doesn't affect my opinion of the joint. We've only ever had the primavera pizza but we're so pleased with it, I don't know if we're willing to venture another.

Vegans, vegetarians, and carnivores alike will enjoy Famoso Neopolitan Pizzeria. 
P.S. They have soups, salads, and sandwiches, too.

Tuesday, December 23, 2014

Chocolate Christmas Cupcakes

I know cupcakes aren't your traditional holiday fare but sometimes the stomach wants what the stomach wants. Our stomachs wanted chocolate fudgy cupcakes... and these babies DELIVERED! It's almost Christmas so we baked these little beauties in some festive liners and popped in some fun toothpicks! Voila! Christmas Cupcakes! 


For the record, these are the best cupcakes we have ever made. It must have been all the love we put into them!


Vegan Chocolate Cupcakes with Mocha Frosting
Recipe by Post Punk Kitchen

1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract 

1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 350 F.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. 

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). 

Put liners in cupcake pan. Pour in the batter and bake for 16-18 minutes, until a toothpick inserted through the center comes out clean.

Chocolate Buttercream Frosting 

Ingredients
1/4 cup margarine, softened
1/4 shortening
1/2 cup unsweetened cocoa powder, sifted
21/2 cups powdered sugar, sifted
3 Tbs soymilk
1 1/2 tsp pure vanilla extract

Directions
Cream margarine and shortening together. Mix in cocoa powder. Add powdered sugar 1/2 cup at a time with a tablespoon of soymilk after each 1/2 is added. When everything is combined, add vanilla and beat until fluffy. 

Tuesday, December 16, 2014

Walnut Brownies with So Delicious Mint Marble Fudge Ice Cream


Brownies are wonderful things, aren't they? So rich and chocolatey. 


We've been out of the brownies game for a while, making mostly cookies. This recipe was a great comeback recipe. And we just couldn't leave good enough alone so we topped these beautiful brownies off with some So Delicious Mint Marble Fudge Ice Cream!


Vegan Walnut Brownies
Adapted from veganbaking.net

Ingredients
3 tbsp water
2 tbsp flax meal
1 ¾ cup AP flour
¼ tsp baking soda
7 tbsp cocoa powder
½ cup chocolate chips
¾ tsp salt
¼ cup boiling water
1 ½ cups organic sugar
6 tbsp Earth Balance Buttery Sticks
1 ½ tsp vanilla extract
½ cup chopped walnuts

Directions
In a small bowl or cup mix together the water and flax. Let sit for 10 mins or until congealed. Preheat oven to 350˚F and line an 8x8 inch pan with parchment paper.

In a medium bowl whisk together flour and baking soda. In another medium bowl add cocoa powder, chocolate chips, salt, and boiling water. Mix thoroughly until chocolate has melted and everything is incorporated. Next, add the flax egg, sugar, Earth Balance, and vanilla. Mix until you have one homogenous mixture. Now, throw in the nuts.

Add the flour a little at a time. It’ll get tough at the end, so get out your wooden spoon or use your hands but whatever you do don’t over mix! Did I scare ya?

Transfer to the baking dish and bake for 25 mins. Once it’s down place it on a cooling rack for an hour. When the hour’s up lift the brownies out of the baking dish and allow to cool completely.
  

Saturday, December 13, 2014

Vegan Magical Bars

Aaaaand we're back with yet another Christmas cookie for your viewing pleasure! This time we have a classic gone vegan - Magic Bars! I don't know many people who don't enjoy the combination of coconut, nuts, chocolate and graham crackers.


The perfect thing about these cookies/bars, is that they freeze really well so you can make them well in advance of your holiday festivities. Score!


Vegan Magical Bars 
Recipe from Vegan Cookies Invade Your Cookie Jar

Ingredients
1.75 cups coconut milk from can
2/3 cup vegan dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted vegan margarine
2 tablespoons vegan cane sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup pecans, chopped

Directions
In a large saucepan, whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. MAKE SURE THE COCONUT MILK MIXTURE HAS COOLED COMPLETELEY OTHERWISE IT WILL RUIN YOUR CRUST! Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. 




Friday, December 12, 2014

Pistachio Rosewater Sugar Cookies {Vegan}

The Christmas baking has officially commenced here at Kitchen Grrrls HQ! We thought we should get moving since you know Christmas is less than 2 weeks away! We are trying all-new recipes this year for our cookie spread. You've gotta keep things exciting and fresh, right?!


Here are some delectable cookies which are a bit classier than your average sugar cookie. (Hence the pearls in the pictures). Allow us to introduce you to Pistachio Rosewater Sugar Cookies from the always amazing Veganomicon


Pistachio Rosewater Sugar Cookies
Adapted from Veganomicon

Ingredients
1 1/4 cups vegan cane sugar
1/2 cup canola oil
3 tablespoons unsweetened original almond milk
1 tablespoon rose water
2 teaspoons pure vanilla extract
1 tablespoon fresh orange juice
1 teaspoon freshly-grated orange zest
1/4 cup cornstarch
1 3/4 cups AP flour

1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup shelled and finely chopped pistachios

DirectionsPreheat the oven to 350 F, and prepare 2 baking sheets with silpats or grease them.

Whisk together the sugar, oil, milk, rose water, vanilla extract, orange juice, and zest.

Next, add in corn starch, whisking until it dissolves.

Then add in the AP flour, baking powder, salt, and finally cardamom.

Form the dough into balls, about 1 tablespoon big.

Then press one side into the chopped pistachios to flatten the cookie slightly. Place pistachio-side up  on the baking sheet. You should get about 15-16 on each sheet. They spread a little so leave some space between them.

Bake for 13 minutes exactly. Take out of the oven and allow to cool on the sheet for 5 mins. Then, move to a cooling rack.


Tuesday, November 25, 2014

Vegan Pumpkin Spice Chocolate Chip Cookies



These cookies are what all cookies strive to be. Chewy, flavourful, with the perfect chocolate chip to cookie ratio.


If you don't like pumpkin in your cookies then maybe you'll have a problem with these but seriously I just love pumpkin chocolate chip cookies! The addition of pumpkin always seems to give chocolate chip cookies that awesome chewy texture. Plus, regular chocolate chip cookies are a bit boring to me, to be honest. These are warm, spicy cookie perfection. 


I wouldn't mind one right now with a nice cold glass of almond milk. It just might take the edge off of this painful sore throat I've got right. Yes, they're that good.


These cookies are a must for your Thanksgiving cookie platter.


Best Ever Vegan Pumpkin Chocolate Chip Cookies
Adapted from Yammie’s Noshery

Ingredients
½ vegan margarine, like Earth Balance
1 cup brown sugar
¼ cup cane sugar
1 tsp vanilla
5 tbsp pumpkin puree
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup AP flour
½ cup soft whole wheat flour
1 cup vegan chocolate chips

Directions
Preheat oven to 350°F.

In a large bowl beat together margarine and sugars with electric mixers or go manual and mix away with your super strength. Add pumpkin and vanilla, mix until smooth.

In a medium bowl whisk together all dry ingredients plus chocolate chips, then add to the wet ingredients. Mix until just combined.

Line a baking sheet with parchment paper or a Silpat.

We always have this issue with cookies where if we don’t flatten the dough before baking, the cookies won’t end up flattening out into regular cookie form. Sooo, we shaped the dough into cookie form rather than just plopping rounded balls of dough on the baking sheet. But you go with whatever works for you.

Bake for 12-17 mins. Cool before removing from pan.

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