Vanilla & Maple Syrup Cookies

I love cooking, but when it comes to baking I’m probably the worst person in the world at it! Don’t get me wrong, vegan cakes are no harder to make than non-vegan ones. If anything they are easier because you don’t have to mess around with eggs etc. The reason I’m so bad? Well because you have to follow the recipe using proper measurements for it all to come out right. You can imagine my surprise when I just threw a load of ingredients together the other night and they actually came out ok. No scrap that, they were amazingly tasty….even if they didn’t look it.

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Here’s my made up spur of the moment recipe:

 

¾ tub of vegan butter (I used Vitalite.)

A phone sized wedge of vegetable shortening (I used Trex.)

2 tablespoons of vanilla essence.

Half a small bottle of maple syrup.

2 tablespoons of egg replacer (I don’t normally use this stuff, but I just thought it might work for once and it was almost out of date.)

A shot of water.

10 tablespoons of self raising flour.

Maple

 

 

Method to my madness:

  • Place the butter and the shortening in a bowl and mix together using an everyday fork, until it becomes a type of thick paste.
  • Now add the flour, vanilla essence, maple syrup and egg replacer. Mix together with clean hands and if it becomes too dry, now is the time to add the shot of water.
  • It should basically look….well like cookie dough! You can also try it now because it doesn’t have any nasty things in it that will make you sick. Do you like it? Does it need more vanilla? Then add it!
  • Now grab some greaseproof paper, put it on a baking tray and spoon out small circles which will become your cookies.
  • Bake for 10 minutes at 200 degrees, then turn right down to 150 degrees for another 10 minutes. (This will insure the outside is crispy and the inside is soft.)
  • Serve with a nice glass of plant based milk.

 

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Vanilla Cupcakes – Literally!

I’ve said it before and I’ll say it again: I’m rubbish at making cakes. I don’t know why I bother most of the time because with amount of sugar and other crap in them, I can only have one and then I have to give the rest away. (Living clean and training dirty!) I can’t decorate them to save my life either which is why they look like a five year old has made them. Meh! They tasted good and that’s all that really matters. The below recipe is from Vegan Cupcakes Take Over The World.

Frosting Ingredients:

½             cup nonhydrogenated shortening (Trex)

½             cup nonhydrogenated margarine

3½          cups confectioners’ sugar, sifted (Caster sugar)

1½          tsp. vanilla extract

¼             cup plain soy milk or soy creamer

1              tsp. red food colouring

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Cupcake Ingredients:

1              cup soy milk

1              tsp. apple cider vinegar

1¼          cups all-purpose flour

2              Tbsp. cornstarch

¾             tsp. baking powder

½             tsp. baking soda

¼             tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)

½             cup non-hydrogenated margarine, softened, or ⅓ cup canola oil

¾             cup sugar

2              tsp. vanilla extract

¼             tsp. almond extract, caramel extract, or more vanilla extract

 

Method

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.

If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.