Ginger Molasses Cookies

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These spiced cookies smell and taste great any time of year.

Ingredients:

2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
1/8 tsp. ground nutmeg
¾ cup (1 ½ sticks) unsalted pareve margarine, room temperature
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
¼ cup molasses
½ granulated sugar, to roll the cookie dough in

Directions:

 

Preheat oven to 375F. Line 3 baking sheets with parchment paper.

In a medium bowl, combined the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine and sugar until creamy.

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Add the egg, vanilla and molasses and beat, scraping down the bowl as necessary.

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Add the flour mixture slowly and beat on low speed until just combined.

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Chill the dough for 1-24 hours.

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Using an ice cream scoop, form balls and roll in granulated sugar.  Bake for 10 minutes.

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Confetti Shortbread

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This recipe is originally from Mom on Timeout and it is is my second variation of this shortbread. I based it on the Cranberry Orange Biscotti from last month, although these ones aren’t vegan. You can easily swap the butter to make them vegan if you want!

Ingredients:

3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating

Directions:

In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.

Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Vegan Cranberry Orange Shortbread Cookies

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This recipe is originally from Mom on Timeout and is absolutely delicious. I swapped the almond extract for vanilla extract and change the butter to be margarine – making these a great vegan treat.

Ingredients:

1/2 cup dried cranberries
1/4 + 1/2 cup sugar
2 1/2 cups all purpose flour
1 cup margarine, cut into small cubes
1 tsp vanilla extract
zest of one orange
2 tbsp fresh orange juice
additional sugar for coating

Directions:

Put cranberries and 1/4 cup sugar in a food processor and pulse until cranberries are chopped into smaller pieces.

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In a large bowl combine flour and other 1/2 cup sugar. Cut margarine into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, zest, and orange juice. Combine with your hands until forms a dough.

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Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Homemade No-Rise Donuts

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I made these for a holiday party and they were a huge hit. Simple to make, don’t take time to rise and are lightly fried instead of deep fried. These will be a go to favourite that remind you of a classic bakery donut. Special thanks to VLK for being the master frier and helping make these donuts.

This recipe comes directly from Bigger Bolder Baking and is completely unchanged. It worked perfectly completely unchanged (I successfully doubled it)

Ingredients

For the donuts:

3 1/2 cups flour
3/4 cup sugar
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3/4 cup buttermilk
1/4 cup melted butter
2 eggs
vegetable oil for frying (I used Grapeseed oil)

For the Glaze:

Chocolate:
1 1/2 cup powdered sugar
4 tbsp unsweetened cocoa powder
3 tbsp milk
1 tsp vanilla extract

Vanilla:
1 1/2 cup powdered sugar
3 tbsp milk
1 1/2 tsp unsweetened cocoa powder

Cinnamon Sugar:
1 cup granulated sugar
2 tbsp cinnamon

Directions:

Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.

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In a separate bowl combine buttermilk, melted butter and eggs. Mix well and add to dry ingredients

Whisk or combine dough using your hands and transferred to a lightly floured work surface. Roll out the dough to be approximately 1/2 inch thick.

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Heat 1 inch of oil in a large frying pan. Should take 5-7 mins to heat on medium low.

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Prepare glazes (as instructed below)

Using a 1 large and 1 small circle cookie cutter (size of your choice) cut out donuts.

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Place donut (and donut hole) in the frying pan for approx. 2 minutes per side or until golden brown. Once flipped and fried on the other side remove from pan and place on rack to cool.

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Glaze donut. For chocolate glaze one side, and vanilla and cinnamon sugar glaze both sides.

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These keep well in a container for a day. They are best served immediately.

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For the Glazes:

Chocolate: Combine powdered sugar and cocoa powder in a bowl. Add milk and vanilla extract. Mix well.

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Vanilla: Combine powdered sugar, milk and vanilla extract. Mix well.

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Cinnamon Sugar: Combine sugar and cinnamon in a bowl.

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Oatmeal Raisin Chocolate Chip Cookies

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I tasted these cookies in a professional competency tutorial and immediately asked MA for the recipe.  They were delicious, filled with oats, chocolate chips and raisins. The recipe originally comes from AverieCooks, with one slight modification to use bread flour to make them chewier, and margarine to make them non-dairy. As well, I doubled the recipe from below to make extra, because who doesn’t want cookies that count as breakfast lying around. Yes, I believe this should count as a healthy balanced breakfast. This recipe makes about a dozen medium sized cookies.

Ingredients:

1 large egg
1 stick margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tbsp vanilla extract
1 1/2 cups rolled oats
3/4 cup bread flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup raisins

Directions:

Beat egg, margarine, sugars, and vanilla until well combined.

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Combine the dry ingredients in a separate bowl (oats, flour, cinnamon, baking soda, and salt)

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Scrape down the bowl and add the dry ingredients. Beat until combined.

Scrape down the bowl, add chocolate chips and raisins and mix until combined.

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Roll the cookies into balls just larger than a golf ball, and place on a baking sheet. Refrigerate for at least 2 hours (and up to 5 days).

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Preheat the oven to 350˚F and bake for 10-13 minutes until golden brown.

Vegan Date Squares

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This adapted Smitten Kitchen recipe is a great way to use dates in a dessert or breakfast square/bar. Dates are very sweet and therefore very little sugar is needed in this vegan recipe.

Ingredients:

Ingredients for the filling:

3 cups pitted dates, chopped
1 ½ cups water
Zest of a mandarin/clementine/orange

Ingredients for the crumbs:

4 tbsp. demerara brown sugar
½ cup raw or turbinado sugar
1 cup olive or coconut oil
1 ½ cups large flake oats
1 ½ cups plus 4 tbsp. whole wheat flour
1 tsp. ground cinnamon
½ tsp. dried nutmeg
¼ tsp. ground cloves
½ tsp. baking soda
½ tsp. kosher salt

Directions

Preheat oven to 400F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium saucepan, combines dates, water and zest over low heat, simmering for 10 minutes, until liquid has absorbed and mixture has thickened.

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Set aside while you make the crumbs.

In the bowl of a food processor fitted with the steel blade, process the sugar and oil together.

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Add the oats, flour, cinnamon, nutmeg, cloves, baking soda, and salt and pulse until the mixture forms a coarse rubble.

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Press half of the mixture into the bottom of the prepared pan.

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Dollop the date mixture over it and use a small offset spatula to spread the mixture smoothly over the crumbs.  Sprinkle remaining crumbs over date layer and press lightly to cover.

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Bake bars for 25 minutes, or until light brown at the edges.  Cool in pan and then cut into squares.  These freeze well.

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Carrot Oat Muffins

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This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.

Ingredients:

1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated

Directions:

Preheat oven to 375˚F.

In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).

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Add milk, egg, oil, and vanilla.

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Mix well.

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Switch blade attachment for the medium size grater. Grate the carrot into the mixture.

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Mix with a spatula.

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Divide into 12 lined muffin tins (about 1/4 cup each).

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Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)

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Bake for 20-25 minutes until a toothpick comes out clean.

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This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.

It can also be made as a loaf (bake 35-45 minutes)

Espresso Banana Bread with Chocolate Espresso Glaze

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This is a large loaf cake which makes good use of leftover bananas. Definitely a pick-me-up snack with the great combination of coffee and chocolate. Freezes well when wrapped with a layer of plastic wrap followed by a layer of aluminum foil.

Ingredients:

For the cake:

3 cups all-purpose flour
2 tsp. instant espresso powder
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. kosher salt
3 bananas
2/3 cup coconut/grapeseed/olive oil
½ cup brown sugar
2/3 cup granulated sugar
2 large eggs, at room temperature
½ cup almond/soy/coconut milk
1 ½ tsp. pure vanilla extract
1 cup semi-sweet chocolate chips

For the glaze:

2 oz. bittersweet chocolate, chopped
½ cup confectioners’ sugar
3 tbsp. freshly brewed espresso

Directions:

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Preheat oven to 350F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine flour, espresso powder, baking powder, baking soda and salt.

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In the bowl of a food processor fitted with the steel blade, combine the bananas, oil, sugars, eggs, milk and vanilla and well processed.

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Add the dry ingredients and pulse until just combined.

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Fold in the chocolate chips with a rubber spatula.

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Transfer the batter to the pan and bake for 60 minutes.

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Allow to cool for 20 minutes in the pan then transfer to a plate.

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Melt the chocolate in a microwave over 60-90 seconds. Add the confectioners’ sugar and brewed espresso and stir until it becomes a pourable glaze.

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Coat the cake with the glaze and spread over the top.

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Cinnamon Sugar Blueberry Banana Bread

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Blueberries and bananas marry together in this delicious quick bread.  The cinnamon sugar sprinkle puts it over the top.  This recipe has been adapted from Giada De Laurentiis.  Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.

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Ingredients:

3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour

Directions:

Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.

Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.

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In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla.  Process until smooth.

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Add flour mixture and pulse until just combined.

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Fold in blueberries.  Divide batter between the 2 loaf pans or 2 muffin tins.

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Bake for 60 minutes.

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If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.

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Blueberry Loaf

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Adapted from a recipe given to me by my friend, Elaine, this cake takes just minutes to prep and freezes well.

Ingredients:

2 large eggs, room temperature
1 cup granulated sugar
1/3 cup coconut/grapeseed/olive oil
2/3 cup orange juice
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
2 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the topping:

Option of 3 tbsp. turbinado sugar sprinkled over batter or a combination of ¼ cup brown sugar and 1 tsp. cinnamon, blended and then sprinkled over the cake.

Directions:

Preheat oven to 350F and line a 8 ½- by 4 ½-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder and salt; set aside.

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In the bowl of a food processor fitted with the steel blade, process the eggs, sugar, oil, juice and vanilla.

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Add the flour mixture and pulse until just combined.

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Fold in the blueberries with a rubber spatula.

Spread the batter in the pan and sprinkle with your choice of topping.

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Bake for 65 minutes.

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Alternatively bake for 24 minutes if using the batter to make 12 muffins.