Archive for the 'Vegan' Category



Lavender Coconut Agave Ice Cream

It’s the end of summer (school started, and I’ve become very bad at updating this blog, sadly!) but the beautiful warm weather we’ve been having in the Bay Area has made it hard to be inside. Being outside each day while the students are playing at recess does not really feel like being outside, especially since our playground is underneath the BART tracks!  To make up for being in school while the sky is clear and blue outside my classroom windows, I’ve resorted to summer activities on the weekends. Yesterday, that included taking a hike in the Redwoods, doing my teaching planning outside in my backyard, and making ice cream. Who knows what summer fun I’ll be fitting into my day today!

This ice cream is a perfect summer dessert; it’s creamy and rich, and the lavender offers a sweet aftertaste. Since lavender scents are often used to promote relaxation, this is a great summer treat!

Lavender Coconut Agave Ice Cream Ingredients:

5 cups full-fat coconut milk, chilled
3/4 cup agave
1/4 tsp. sea salt
4 tsp. pure vanilla extract
1 1/2 tsp. dried lavender, ground finely

Blend all ingredients in a blender, or mix vigorously by hand until combined thoroughly. Pour into the already frozen container of an ice cream maker and churn for 25 minutes. The ice cream will be soft at this point. Put ice cream in an airtight container and place in the freezer for a few hours to harden.

A Crunchy Start

For some reason, I was under the impression that granola was difficult to make. I have a friend who makes granola quite often, and I’m always extremely impressed with her ability to create something I want to eat in the morning for breakfast, snack on mid-day, and eat for dessert again in the evening. My new housemate also makes incredible granola, and after I ate the remaining scoop of her creation, I felt like I had to step up to the plate and try my own hand at granola-making. I used a Deborah Madison recipe, but since I can’t leave well-enough alone, I made a lot of adaptations. My version is posted below. I like this granola a lot; the quinoa gives it a crunchy texture and with the quinoa and nuts it’s a protein-packed breakfast that is just perfectly sweetened. You can make whatever substitutions you want depending what kinds of nuts or dried fruit you have at home, or add more or less juice (just keep the total liquid amount about the same, but you can play around with ratios of sweetener to juice to oil…). I’m sure you have lots of ideas of how to eat granola, but my recent favorite granola-pairing has been with homemade applesauce! My housemate likes to eat her granola as a topping on smoothies, and in the winter I love it as a sprinkled addition to a hot bowl of oatmeal.

For some people, school has started already, and this granola would be a perfect way to start your kids’ mornings or pack in a baggie for a mid-day snack. Monday is the first day for my school district, so tomorrow I will have 24 eight year olds in my classroom and I’m hoping that starting my day with a bowl of this hearty granola will help me keep them at rapt attention and create a strong learning environment from the get-go!

Granola Ingredients:

4 cups rolled oatmeal flakes (use gluten-free oats if you want)
1 cup uncooked quinoa, rinsed well
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup sliced or slivered almonds
1/4 cup pumpkin seeds
1 tsp. vanilla
1/2 cup unsweetened fruit juice – I used orange
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup brown rice syrup
1/2 cup raisins
1/4 cup large flaked unsweetened dried coconut

Preheat the oven to 300º F. Mix the oatmeal, quinoa, spices, and nuts together, then add the vanilla, juice, oil, and sweeteners. Toss well to moisten evenly, then toast on a sheet pan until browned, about 30 minutes, stirring a few times. Add the raisins and coconut once the cereal is cooked.

Going On The Perfect Date, With A Pecan

A few months ago when I was in New York, I made a variation of these cookies with my friend Marika. We ate so much batter, we couldn’t stand the idea of baking the rest into cookies that night. She met me for yoga the next day, and brought the cookies (freshly baked that morning!) for an after-yoga snack. These are the perfect energizing treat, and without wheat, gluten, refined sugar, and packed chock-full of nuts and dried fruit, they feel healthy. In fact, they are healthy. But, they don’t taste healthy!

So, when Marika visited me in California last month, she brought the recipe with her. I hadn’t had a chance to make them until a few days ago, when Talia and I wanted to whip up some goodies. They are so easy and fast to make – and don’t require specific fancy ingredients! You can use whatever kinds of nuts you have in your house, or leave out the carob chips, or substitute another liquid sweetener (honey instead of brown rice syrup?), or adapt them to whatever your preferences are. Make sure to eat a lot of the batter before baking them, just because.

Carob Date-Nut Cookies Ingredients:

1 cup rolled oats
1 2/3 cup pecans (can substitute walnuts)
1 1/3 cup brown rice flour
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 Tblsp. olive oil
1/3 cup brown rice syrup
1/2 cup maple syrup
1 cup pitted dates (soaked in hot water for 15 minutes, then drained)
1 cup grain-sweetened carob chips


Preheat your oven to 350º F.
Bake the oats and pecans on a baking pan for 10 minutes.
Food process the rice flour and half of the oats till they are thoroughly combined and finely ground. Add half of the toasted pecans to the food processor and grind to a fine meal. Add the rest of the oats and pecans, as well as the cinnamon and nutmeg, and pulse once or twice (leaving some whole oats and chunks of nut).
Mix the wet ingredients together, and add to the dry. Fold in the dates. Pulse in the food processor till fairly smooth.
By hand, stir in the carob chips. If the nuts and oats were still warm when you added them to the batter, the carob chips may melt and be incorporated into the batter – if not, they will stay whole and you will get lovely chunks of carob in each bite of delicious cookie!
Drop tablespoons of the batter onto lightly greased cookie sheets, and top each cookie with a whole pecan.
Bake for 15-18 minutes, until browned around the edges.

The Littlest Birds Sing The Prettiest Songs

I’ve kept you in such suspense! I’m sorry! Life has been very busy here, with traveling, moving, applying and receiving a teaching job, etc. So much is going on! But, part of the events going on were traveling to Seattle for Sasha and Robin’s beautiful wedding, which I was lucky enough to get to be a part of by making their wedding cake! Here it is, in all it’s glory:

Because you waited so patiently (and some not so patiently…hi Julie!), I’m giving you a lot of pictures. And a short run-down of the experience. In brief, it was stressful and chaotic and involved so many grocery-store trips that they caused a few break-downs. And a lot of phone calls to my mother to help explain the difference between baking in an electric oven versus a gas oven (literally NO ONE in Seattle has a gas oven. What? Why? I don’t understand). I almost lit the house on fire, no thanks to a certain firefighter that was helping me bake the cake…

But it was all worth it. The wedding was lovely; love-filled; such a warm and beautiful and community celebratory event. Everyone helped out and celebrated Sasha and Robin’s love for each other; every single toast (there were a lot) included a statement of the fact that Sasha and Robin are the best couple IN THE WORLD. I agree. That’s why it was worth it to bake their wedding cake in an oven that was not my own, and have this crazy adventure that I embarked upon. It was totally worth it.

Fluffy Ginger Cake, with Raspberry and Toasted Almond Filling, a Cream Cheese Vanilla Bean Frosting, and Chocolate Ganache piping for decoration. The winning combination for such a wonderful couple. The recipes are copied below all the pictures…

You can see Sasha in her wedding dress behind the cake:

The first thing you’ll need to make a wedding cake is lots of ingredients. LOTS. No kidding, I think we went to at least a dozen stores to find everything, which was ridiculous, because why couldn’t I just find everything at one place like I can here, at Berkeley Bowl?? Life outside of the Bay Area confuses me.

Since I doubled, tripled, quadrupled, 10-timesed the recipe, I needed a lot of ginger. We had to grate it all very finely:

Thank goodness I had help from good friends to grate all of this. And peel the ginger. Look, so much ginger peel!

My wonderful friends helped at every step of the process. Here they are, covering the cake-plate/board with black material, so that it would look fancy. It took a lot of concentration:

We very carefully sliced each cake in half horizontally. This is the biggest cake (15-inch diameter). This was the trickiest to slice and then lift the top half off, so that we could spread jam and sprinkle toasted almonds in between the layers — I was worried that if we picked up the top half, it would crumble and fall apart. So, I found a very thin large flat cookie sheet, and stuck it between the layers after I sliced them, and then simply lifted the top half off of the bottom, spread yummy fillings inside, and then pushed the top layer off of the cookie sheet and back onto the bottom…It sounds simple now, but it was a very stressful 2 minutes of the cake-decorating adventure!

Spreading jam, and carefully placing toasted almonds in the middle of the layers of the 9-inch round cake:

To decorate a 4-tiered wedding cake, you need a lot of frosting. Like the ginger, I mean A LOT of frosting. This bowl was insanely large, filled with an insane amount of frosting. Delicious, yes. Sickening, yes. Amazing, hell yes.

After frosting the cakes on top of each other, I piped thin vines, leaves, and swirls around the cake’s edges, made out of a simple chocolate ganache (recipe below).

Have you ever seen cuter cake toppers than these little paper mache birds? They were so perfect, nuzzling each other! Thank you, etsy!

The moment we’d all been waiting for! The cutting of the cake!! (The cake is the whole point of coming to the wedding, right?…).

Fluffy Ginger Cake Ingredients:

This recipe makes one 9-inch cake

1 Tblsp. apple cider vinegar
1 ½ cups plain unsweetened almond milk
2 1/8 cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup canola oil
1 ¼ tsp. vanilla extract
½ tsp. almond extract
2 Tblsp. freshly grated/zested ginger

Preheat the oven to 350º F. Spray a 9-inch cake pan with nonstick spray or line with parchment paper. Or both, if you’re neurotic like I am. Set aside.

Stir the almond milk and apple cider vinegar together well and set aside (the mixture will curdle). Grate or zest your ginger while you wait for the curdling.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the almond milk mixture, canola oil, vanilla, and almond extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl. Add the ginger at the very end, and mix to incorporate.

Fill your cake pan with the batter. Bake for 35-40 minutes, until a cake tester inserted in the middle comes out clean.

Let cool in the pan for 15 minutes, then when luke-warm, remove cakes from the pan and place on a wire rack. Let cool completely before frosting.

Cream Cheese Vanilla Bean Frosting Ingredients:

1/2 cup Earth Balance margarine, room temperature
1/2 cup Earth Balance shortening, room temperature
3/4 cup Tofutti Cream Cheese, room temperature
2 cups confectioner’s sugar, sifted
1 tsp. vanilla bean paste

Beat the margarine, shortening, and cream cheese together with an electric mixer. When you have a smooth, fluffy consistency, add the vanilla bean paste and confectioner’s sugar one cup at a time. Mix until fully combined. Add more sugar if you want a thicker frosting, but be aware that it can get quite sweet quickly!

Chocolate Ganache Ingredients:

1/2 pound dark chocolate
1/2 cup unsweetened almond milk

Melt the chocolate in a double-boiler. When smooth, pour into a blender, and then pour in your almond milk. Blend on high for one minute, until fully incorporated. It should be quite thin, like a dark, rich chocolate milk. Pour this into a container and refrigerate for a couple of hours, or overnight. The chocolate will harden (but not completely). You’ll be able to spread it onto a cake, or pipe it in little decorations. You can fiddle around with this recipe, adding more chocolate will make the mixture more solid after refrigerating it, or more milk will make it thinner.

Under The Sea

Ariel: [singing] Up where they walk / Up where they run / Up where they stay all day in the sun / Wanderin’ free / Wish I could be / Part of that world…

In the midst of wedding cake preparation craze, I have baked a sweet treat to take to my friends Kate and Lesley’s birthday party. And, more miraculously, I have found the time to take pictures and post them with a recipe for you, before the event! I am never this timely with my posts, sometimes waiting days or even weeks before posting the recipe and pictures. However, somehow I have managed to get these uploaded onto the computer and they’re itching to get to your screens, eyes, kitchens, ovens, and finally into your mouths and bellies.

The party is taking place at a local lake (okay, okay, so “Under The Lake” would probably be a more correct title for this post…), and I know these fabulous women from my elementary teaching credential program, so it seems like a fitting occasion to bust out my Little Mermaid cupcake wrappers and crack a few smiles when I deliver them tomorrow! Hopefully, the cupcakes will also crack a few smiles on my friends’ faces and in their tummies – one of them is gluten-free, so these cupcakes are too. A crunchy rich Chocolate Hazelnut Cupcake topped with a Cream Cheese Vanilla Bean Frosting, and extra toasted hazelnut crumbs sprinkled on top…Well, I can’t imagine a better birthday dessert!

Scuttle: It’s a dinglehopper. Humans use these little babies… to straighten their hair out. See? Just a little twirl here and a yank there and voila. You’ve got an aesthetically pleasing configuration of hair that humans go nuts over.

Ariel: Look at this stuff, isn’t it neat? / Wouldn’t ya think my collection’s complete / Wouldn’t you think I’m the girl / Girl who has everything / Look at this trove, treasures untold / How many wonders can one cavern hold? / Looking around you’d think / Sure, she’s got everything / I’ve got gadgets and gizmos aplenty / I have whoozits and whatzis galore / You want thingamabobs? I’ve got twenty / But who cares? No big deal / I want more.

I have a few reliable fall-back gluten-free cake recipes that I always use. However, I wanted to add a hazelnut twist to a chocolate cupcake, and to do that I wanted to add both hazelnut meal (to get a little crunch) and hazelnut butter (to disburse and reinforce the flavor). I had to change the amount of liquid, oil, and flours to accommodate for the nut butter addition to the recipe, and I honestly wasn’t sure what was going to happen when I put these babies into the oven. When I was finally brave enough (and couldn’t stand the suspense anymore!) I peeked into the oven…and the cupcakes had risen beautifully, created lovely cracked tops, and didn’t show any signs of sinking down middle syndrome! They are a little dense because of the hazelnut butter, but dense in a good way, if you know what I mean. Like, nutella-dense. Mmm.

Gluten-Free Chocolate Hazelnut Cupcake Ingredients:

1 cup unsweetened almond milk
1 tsp. apple cider vinegar
1/4 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1/8 tsp. almond extract
1/3 cup hazelnut butter
1/4 cup tapioca flour
2 Tblsp. ground flax seed
1/4 cup unsweetened cocoa powder
1/3 cup toasted hazelnut meal
1/3 cup sweet white sorghum flour
1/4 cup quinoa flour
1/2 tsp. xantham gum
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Pre-heat your oven to 350º F. Place cupcake wrappers in a muffin tin. Set aside.

Measure out your almond milk into a medium sized bowl, and add the vinegar. Mix vigorously, and set aside to curdle. Once it is curdled, add the oil, sugar, vanilla, and almond extract and mix to combine.

In a large bowl, sift the tapioca flour, cocoa powder, sorghum flour, quinoa flour, baking powder, baking soda, and salt. Add the xantham gum, flax seed, and hazelnut meal. Stir together so everything is evenly distributed.

Create a well in the dry ingredients, and pour the wet mix into it. Mix with an electric mixer, or by hand with a whisk until there are no lumps. Because this is a gluten-free recipe, you don’t have to worry about mixing too much. Once there are no more lumps, add the hazelnut butter by the spoonful, and continue mixing until the batter reaches a smooth consistency.

Fill your cupcake tins about 3/4 of the way full. Bake for 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Sebastian: Ariel, please! Will you get your head out of the clouds and back in the water where it belongs?

Look at these beautiful brown toasty hazelnuts:

Ariel: I’ve never seen a human this close before. Oh… he’s very handsome, isn’t he?
[Scuttle looks at the dog and scratches his neck]
Scuttle: I don’t know, he looks kind of hairy and slobbery to me.
Ariel: No, not that one. The one playing the snarfblatt.

Cream Cheese Vanilla Bean Frosting Ingredients:

1/2 cup Earth Balance margarine, room temperature
1/2 cup Earth Balance shortening, room temperature
3/4 cup Tofutti Cream Cheese, room temperature
2 cups confectioner’s sugar, sifted
1 tsp. vanilla bean paste

Beat the margarine, shortening, and cream cheese together with an electric mixer. When you have a smooth, fluffy consistency, add the vanilla bean paste and confectioner’s sugar one cup at a time. Mix until fully combined. Add more sugar if you want a thicker frosting, but be aware that it can get quite sweet quickly!

I piped the frosting directly onto the cupcakes, and then sprinkled some extra hazelnut meal on top to make a pretty addition, as well as add some extra flair and crunch to every bite.

Sebastian: Down here all the fish is happy / As off to the waves they roll / The fish on the land ain’t happy / They sad ’cause they in the bowl / But fish in the bowl is lucky / They in for a worser fate / One day when the boss get hungry…
Fish: Guess who gonna be on the plate?

Wedding Cake Testing Galore

It took six cakes, seven frostings, two fillings, and several over-full tummies to make a decision. But we finally chose the cake flavor for my friends’ upcoming August wedding. I’m not going to reveal the winning combination yet, though! You’ll have to stay tuned for upcoming recipes and descriptions, and of course photographs of the completed wedding cake. I do have some photos from the tasting process for you, so you can start salivating in advance of receiving the recipes!

Here is a delightful and light Almond Cake, with Blackberry Filling, and frosted with Honey-Vanilla Buttercream Icing. The Honey-Vanilla flavor ended up being too sweet, but the almond cake is one of my favorites and was definitely in the final rundown of cake flavors and textures!

Earl Grey Cake with Blackberry Filling, with two different frostings on top. On the left, you can see the Orange Blossom Buttercream with the blue flowers surrounding the edge of the cake, and on the right with the purple bougainvillea flowers is Lemon Buttercream. We ended up liking the Lemon Buttercream on the Almond Cake…

But, we couldn’t make the most educated decision without more cakes! Since we had ended up liking different icings with different cakes than we had originally paired together, we decided to change our tasting system the second time around. I baked four different cakes and made four frostings, and we left the cakes unfrosted – everyone took a scoop of each frosting and a slice of each cake, and tried each flavor combination possible. A little bit of this, spread on a little bit of that, and tasted in one mouthful, we discovered a little bit of heaven.

Clockwise, starting at the top left corner, we made: Fluffy Yellow Cake, Toasted Almond Cake (was more like a sticky torte than what we had envisioned), the same Fluffy Yellow Cake with freshly grated ginger mixed into the batter, Cardamom Spice Cake:

Clockwise from the top left corner, I made four creamy frostings and one fresh filling:

Vanilla Bean Buttercream, Cream Cheese Icing, Raspberry Jam Filling, Freshly-Picked-Blackberry (thanks neighbors!) Buttercream Frosting, and Spicy Ginger Buttercream Frosting:

Doesn’t the blackberry frosting have the most beautiful pink color? It also had a nicely tart taste that complimented the sweet buttercream base. The ginger buttercream was also surprisingly popular, and very refreshing and delicious! We had a complex tallying system to decide what flavor combinations we liked best, but in the end, chose something different than how the stars had seemingly aligned:

Stay tuned to see the winning combination of cakes and frostings, as I will be baking the cake for an August 1st wedding. I’ll post pictures and recipes afterwords! And before that, of course, I’ll be baking more yummy treats, and will tell you about those as they appear in my kitchen.

Lemon Topped Vanilla Cardamom Mini Cupcakes

Everything is a blur around here, as I am beginning baking up a storm, recipe and flavor testing for my friends’ upcoming wedding cake that I will be baking. We’re still mostly in the idea-stages, but yesterday I baked the first test-cake, and today I’m going to bake the second. I am thinking one cake a day, for the next week or two, until we come up with the perfect combination of flavors, textures, fillings, and frostings. As I whip out the sample cakes, I wanted to leave you with something to drool over. I may have found this picture in my archives, but I can still remember how delicately spicy these Cardamom Cupcakes were, and how perfectly paired the cake was with the tangy-sweet Lemon Buttercream. I don’t have the recipe, but if you add some cardamom to your favorite vanilla cupcake, and some freshly squeezed lemon juice to a buttercream frosting, then you’ll end up with a similar flavor explosion. Perfect for these summer days…

Salted Caramel Cupcakes


I recently ate at a vegan chocolate truffle shop in New York City. One of my favorite flavors, although not incredibly original like their other choices, was their salted caramel truffle. Messy, sticky, gooey, it was a perfect combination of sweet, salty, and dark chocolate. I had to recreate it in cupcake form when I returned from my vacation.

This is what my friends thought about the cupcakes:

Becca: Yum yum yum

Zoe: Intense rich chocolate flavor

Both Zoe and Becca: The caramel was to die for!

Rosa and Rachel thought these were the best cupcakes they’d ever eaten, hands down.

Julie: The caramel was like taffy and perfect. The chocolate cupcake was intense and not too sweet. A nice chocolatey-ness. The caramel was gooey and chewy and I couldn’t stop eating it!

Just thinking about these cupcakes again made all of us hungry, and we had to make a snack!


Chocolate Cupcake Ingredients:

1 cup all-purpose flour
¼ cup cocoa powder
4 Tblsp. very dark, or black, cocoa powder
1 ½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup plain unsweetened almond milk
¼ cup canola oil
½ cup maple syrup
¼ cup sugar
1 tsp. apple cider vinegar
1 tsp. vanilla extract
½ cup caramel (recipe below)

Caramel Ingredients:
1 cup Earth Balance margarine
1 cup brown sugar
¼ almond milk

Note: Make the Caramel before you make the cupcake batter.

To make the caramel:
Melt the Earth Balance margarine in a saucepan over a medium flame. Add the brown sugar and stir until dissolved. Allow the caramel to begin boiling and bubbling, and stir intermittently until it thickens considerably. Meanwhile, heat the almond milk in a small pot until warm or hot to the touch. When the caramel is as caramelized as you would like, add the heated milk and stir rapidly until fully combined. Turn off the burner but allow pot to sit over the heated stove and preheating oven while you prepare cupcake batter.

To make the cupcakes:
Preheat your oven to 350º F. Line a twelve-muffin tin with paper liners.
In a medium-sized mixing bowl, sift together the flour, cocoa powders, baking powder, baking soda, and salt. In a large mixing bowl combine the almond milk, oil, maple syrup, sugar, vinegar, and vanilla. Beat this wet combination until fully combined. Add the dry ingredients to the wet in two batches, mixing as you go. Beat until there are no lumps.
Fill your cupcake tins just under ¾ of the way full. Now it is time to spoon about a tablespoon of caramel onto the top of each cupcake. Dollop the caramel in, and let it rest on the top of the cupcake.
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes sit in the pan for 5 minutes, and then transfer to a cooling rack to cool completely.

Caramel Buttercream Frosting Ingredients:

1/2 cup non-hydrogenated shortening (Earth Balance brand is good)
1/2 cup Earth Balance margarine
2-3 cups powdered sugar
1 tsp. vanilla extract
1/2 cup caramel, or to taste (see recipe above)
3 pinches of rock salt, or to taste, to put on top of your finished cupcakes

Beat the shortening and margarine together until well combined and fluffy.
Add 2 cups of sugar and beat for about 3 more minutes. Don’t add the third cup of sugar yet, until after you add the caramel when you can decide if you want the frosting to be sweeter or fluffier.
Add the vanilla and the caramel, and beat for another 5-7 minutes until fluffy. If the frosting has a weird lumpy consistency because of adding a warm caramel to the cold margarine and shortening, then you can mix everything together and then refrigerate for about a half hour. Take out of the fridge, and whip using an electric mixer until you have a fluffy consistency. Add more sugar if you want a thicker frosting, but be careful to not make it too sweet since the caramel already has a good amount of sugar in it. Pipe onto the tops of your cooled cupcakes. Sprinkle rock salt over the tops, and enjoy!

Blondies, Re-Tried, Perfected

Last summer, I made Hannah Kaminsky’s Butterscotch Bars, from her book My Sweet Vegan, and I loved the blondie taste. Deliciously sweet, with a vanilla aftertaste and spiked with chocolate chip morsels in every bite. I made them again this summer, but with one change: Last time I made them, these blondies were cakey and fluffy – I was looking for something more fudgey. So, this time, I left out the baking powder in the recipe, and they came out perfectly. Not too dense, but with a more brownie-like texture. Summer is definitely here, and brownies and blondies are calling my name, to be ready for all the picnics I plan on going on during these beautiful blue-sky worry-free days. I can’t wait to try all of Hannah’s blondie recipes from her new(ish) ebook!

Rosemary Lemon Sugar Cookies

This recipe, for rosemary butter cookies, was originally from my Martha Stewart cookie cookbook. I made it vegan, and added lemon. Crispy and sweet, with the herby rosemary taste light on the palate, all I can say is Thank you, Martha.

Rosemary Lemon Cookie Ingredients:

1 cup Earth Balance margarine, room temperature
3/4 cup sugar
1 egg’s worth of Ener-G Egg Replacer, blended till frothy
1 tsp. vanilla
1 Tbsp. fresh rosemary, finely chopped
2 tsp. finely grated lemon zest
2 1/4 cups flour
1/4 cup almond milk (for brushing)

Beat the Earth Balance and sugar together in a stand mixer or with a spoon until pale, light and fluffy. Add the egg replacer and vanilla and mix until well blended. Add the rosemary, lemon zest, and flour and mix well.

Divide the dough in half and shape them into logs and place on a piece of parchment paper. roll the logs about 1 1/2″ in diameter. Chill in the fridge or freezer for at least an hour (more is fine).

Preheat the oven to 375º F. take the logs out of the fridge, brush with almond milk and roll in sugar. Cut the logs into 1/4″ slices and place on a parchment covered baking sheet. Bake for 12-15 minutes or until the edges are golden brown. Cool on a wire rack before eating.


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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!