(no subject)
My brother is vegan and since I'm very low on cash this year, I decided to bake two kinds of "cookies" for him since he's coming over tonight for the holidays!
I have absolutely no clue if the white balance is ok on these. I would gladly crush my parents' computer screen in tiny little pieces.
Recipes from http://veganvisitor.wordpress.com/, with my modifications
Cranberry Shortbrad
1/4 Cup Corn Starch
1/4 Cup Confectionery Sugar,
1 Cup Unbleached, All Purpose Flour
3/4 Cup Margarine
1/4 Cup Cranberries
Preheat the oven to 350ºF.
Sift flour, corn starch and confectionery sugar into a large bowl.
Measure and chop the cranberries.
Add the margarine and cranberries.
Stir the mixture, using a wooden spoon, just until everything begins to come together in a soft dough.
Roll the dough with your hands into small balls.
Flatten the cookies with your palm or the bottom of a lightly flour dusted glass.
Bake for approximately 10 - 12 minutes, watching carefully towards the end. The cookies should be removed just as the edges begin to turn a light golden.
Transfer to a wire rack to cool.
*I also brushed a mix of confectioner sugar, sugar and soy milk on them.
Chocolate Chestnut Biscotti with Candied Clementine
1/4 Cup Margarine
1 Cup Sugar
1 Banana, mashed well
1/2 Cup Cocoa Powder
2 Cups Unbleached All Purpose Flour
1/4 teaspoon Salt
1 teaspoon Baking Soda
1 Tablespoon Clementine Peel, finely chopped
1 Tablespoon Almonds, crushed
Reduce the oven temperature to 350ºF.
With a hand or stand mixer, blend the margarine and banana until very smooth.
Add the sugar and continue to mix until creamy, scraping the sides as necessary.
Add the nuts and peel to the batter.
Sift the cocoa, flour, salt and baking soda.
Slowly add the dry ingredients to form a firm dough.
Line a cookie sheet with parchment and remove the biscotti dough from the mixer bowl.
With dampened hands, shape the dough into a wide, shallow log about 9″x4″.
Bake for about 25 minutes, remove and reduce the oven again, to 300ºF.
Once the biscotti is cool enough to handle, use a serrated bread knife to slice the biscotti on a slight angle, about 3/4″ widthwise.
Lay the biscotti cut side down and bake for an additional 8 minutes. Flip and bake the other side for another 8 minutes or until the biscotti is very crisp and dry.
These were both really easy and came out delicious!
I have absolutely no clue if the white balance is ok on these. I would gladly crush my parents' computer screen in tiny little pieces.
Recipes from http://veganvisitor.wordpress.com/, with my modifications
Cranberry Shortbrad
1/4 Cup Corn Starch
1/4 Cup Confectionery Sugar,
1 Cup Unbleached, All Purpose Flour
3/4 Cup Margarine
1/4 Cup Cranberries
Preheat the oven to 350ºF.
Sift flour, corn starch and confectionery sugar into a large bowl.
Measure and chop the cranberries.
Add the margarine and cranberries.
Stir the mixture, using a wooden spoon, just until everything begins to come together in a soft dough.
Roll the dough with your hands into small balls.
Flatten the cookies with your palm or the bottom of a lightly flour dusted glass.
Bake for approximately 10 - 12 minutes, watching carefully towards the end. The cookies should be removed just as the edges begin to turn a light golden.
Transfer to a wire rack to cool.
*I also brushed a mix of confectioner sugar, sugar and soy milk on them.
Chocolate Chestnut Biscotti with Candied Clementine
1/4 Cup Margarine
1 Cup Sugar
1 Banana, mashed well
1/2 Cup Cocoa Powder
2 Cups Unbleached All Purpose Flour
1/4 teaspoon Salt
1 teaspoon Baking Soda
1 Tablespoon Clementine Peel, finely chopped
1 Tablespoon Almonds, crushed
Reduce the oven temperature to 350ºF.
With a hand or stand mixer, blend the margarine and banana until very smooth.
Add the sugar and continue to mix until creamy, scraping the sides as necessary.
Add the nuts and peel to the batter.
Sift the cocoa, flour, salt and baking soda.
Slowly add the dry ingredients to form a firm dough.
Line a cookie sheet with parchment and remove the biscotti dough from the mixer bowl.
With dampened hands, shape the dough into a wide, shallow log about 9″x4″.
Bake for about 25 minutes, remove and reduce the oven again, to 300ºF.
Once the biscotti is cool enough to handle, use a serrated bread knife to slice the biscotti on a slight angle, about 3/4″ widthwise.
Lay the biscotti cut side down and bake for an additional 8 minutes. Flip and bake the other side for another 8 minutes or until the biscotti is very crisp and dry.
These were both really easy and came out delicious!