I baked for six hours on Saturday.
Gingerbread. Sugar cookies. Chocolate chip. Seven-layer bars. Brownies.
I’d like to say I did it because I’m a slave to the Christmas baking tradition, but that’s not exactly true. The holiday season is just a happy excuse to plug in the Kitchen Aid mixer, switch on some music, and bake for a long and lovely while. It’s relaxing. It’s cheerful. It makes the house smell heavy with butter and flour, rather than the perpetual aroma of morning pancakes.
Plus, in spurts, I had company. H decorated a “Ginger Daddy.”
…and O iced a “Ginger O, and a Ginger Mama.” According to O, the Ginger Mama was white because “she put on too much lotion.”
Dairy/Egg-free Sugar Cookies
I can’t even begin to tell you how delicious (and easy) these are, courtesy of The Gluttonous Vegan.
2 cups all purpose flour
a pinch of sea salt
1/3 cup vegan margarine
3/4 cup icing/confectioners sugar
1/4 cup canola/sunflower oil
1 tsp almond extract (optional)
PREHEAT your oven to 325 degrees.
CREAM together the margarine, sugar, oil and almond extract until smooth. Add the flour and salt and mix again until it’s a squishy dough.
COVER a baking tray in some grease-proof paper.
PULL OFF small lumps and shape into balls. Place each ball on the tray and flatten into thin discs.
BAKE for 10-14 minutes. You’ll know they’re finished when the edges are just slightly golden.
ICE and DECORATE at will.
It hurts my heart to say this, since I prefer to bake from scratch, but check out Cherrybrook Kitchen’s allergen-free brownie mix. These brownies are better than any non-mix allergen-free brownie recipe I’ve tried.
See Monday’s post.
GB’s Most Excellent Chocolate Chip Cookies*
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks of butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) of semi-sweet chocolate chips
*I’m leaving out the secret ingredient.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto an ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
1 stick of butter, melted
1 sleeve of graham crackers, ground
1 can of sweetened condensed milk
1 12-oz. pkg. of semi-sweet chocolate chips
1 12-oz. pkg. of butterscotch chips
½ cup coconut flakes
½ cup chopped pecans
PREHEAT oven to 350 degrees.
POUR melted butter into a 9×13-inch baking dish.
GRIND the graham crackers in a food processor, then pour evenly over the butter, pushing down to make a crust.
POUR sweetened condensed milk evenly over the graham cracker crust.
ADD the semi-sweet chocolate chips, butterscotch chips, coconut flakes and chopped pecans evenly, one ingredient at a time.
BAKE for 20-25 minutes, or until golden brown around the edges.
The best part was packing up the cookies and giving them away. Now, I have an excuse to bake again in a few days.
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