Friday, December 18, 2015

Sugar Cookies

So Delicious Dairy Free has done it again! They are so good to me! This time, they sent me an assortment of their improved coffee creamers. Some almond milk, some coconut milk, some flavored and some plain.  This makes me so happy!

With most of my Christmas shopping and wrapping complete, I finally found some time to get into the kitchen to make some treats.  I made the Peppermint Patties I have made the last couple of years and also made some sugar cookies.

I followed this sugar cookie recipe, though I replaced the coconut oil with Earth Balance only because I did not have enough coconut oil on hand. I used my KitchenAid stand mixer and the dough came together really nicely and was great to work with.

The cookies are awesome! Even before being iced they were delicious.  Crispy yet soft, a cookie yet not too sweet.

This recipe is a really great basic cookie that should be a staple in every vegan (and non-vegan) kitchen.

Sugar Cookies

For the cookies:
1 1/2 cups powdered sugar
1/8 tsp salt
1 cup vegan butter, softened
1/4 cup unsweetened non dairy milk
1 tsp vanilla
2 1/2 cups unbleached all purpose flour
2 tbsp cornstarch
1 tsp baking soda
1 tsp cream of tartar

For the icing:
2 cups powdered sugar
4-5 tbsp So Delicious French Vanilla Coconut Milk Creamer
Sugar or sprinkles for decorating

Make the dough by  creamig the sugar, salt, vegan butter, non dairy milk and vanilla in the bowl of a stand mixer (if you do not have a stand mixer you could use a hand mixer).  Slowly add in the flour, cornstartch, baking soda and cream of tartar until combined.  Remove the dough from the stand mixer, cover and place in refrigerator for at least two hours.

When you are ready to make the cookies preheat the oven to 375 degrees Farenheit.  Lightly grease a cookie sheet with cooking spray (I really like to use coconut oil spray). Remove the dough from the refrigerator and divide in half.  Roll each half out on a smooth surface dusted with a little bit of flour.  Roll to about 1/4" thickness. Use a cookie cutter to cut the cookies. Place on the greased baking sheet and bake in the oven for 15-17 minutes or until the edges just start to turn brown.

Cool cookies on a wire rack.

When the cookies are fully cooled and you are ready to ice them mix the powdered sugar in a bowl with the coconut milk creamer. Whisk until smooth. Pipe or spread the icing on the cookies and decorate with sprinkles or sugar (if desired).

Monday, December 7, 2015

Mexican Egg Rolls

I have had some egg roll wrappers in the freezer for quite some time. I don't remember what I had bought them for originally. I decided to use them last night but since I did not have anything a traditional egg roll is filled with I decided to wing it and go with what I had in the house.

In order to keep these on the lighter, healthful side I decided against frying in favor of baking. Using Reynolds Pan Lining Paper they came out super crispy!  If you have not tried the Reynolds Pan Lining Paper I would strongly recommend it; I love the stuff. It really does a great job getting things very crisp in the oven, so there is no real need to fry.

These were very simple to put together- total prep time was probably no more than 15 minutes, less than an hour from start to finish.

I still have some egg roll wrappers left. I am interested in experimenting with some other non-traditional fillings; if you have ideas please let me know by commenting below.

Mexican Egg Rolls

Egg roll wrappers - about 6
1/2 red bell pepper, chopped
1 small onion, chopped
1 cup frozen corn, thawed
1 cup refried beans (I used canned)
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
2 tbsp cilantro, chopped, plus some for garnish
Salt and pepper to taste
Taco sauce for serving (optional)

Preheat oven to 425.

In a skillet over medium heat add the olive oil. When heated add bell pepper and onion.  Saute until they start to soften- a couple of minutes. Season with salt and pepper. Add the corn and saute another minute or so. Add the refried beans, garlic powder, cumin, chili powder, cilantro and salt and pepper. Allow to cook until warmed through.

Prepare a sheet pan with some pan lining paper.  Fill each egg roll wrapper with about a quarter cup or so of filling (do not overfill or the wrapper wll tear).  Fold the left and right sides inward and then roll the wrapper to form what looks like an egg roll.  Place on the lined sheet pan seam side down.

Bake at 425 for about 20 minutes or until the egg rolls become nicely browned and crispy.

Allow to cool for about ten minutes. Drizzle with taco sauce and garnish with cilantro if desired.