Author: Sarah McMinn - My Darling Vegan
Makes: 3 dozen
* Crinkle Cookies
* 1 cup dutch-process cocoa powder
* 2 cups sugar
* ½ cup vegetable oil
* ¾ cup applesauce
* 1 teaspoon vanilla extract
* 1 teaspoon peppermint extract
* 2 cups all-purpose flour
* 2½ teaspoon baking powder
* ½ teaspoon salt
* 2 tablespoon peppermint candies, crushed
* Sugar Coating
* ½ cup granulated sugar
* ½ cup powdered sugar
1. In a small bowl combine flour, salt, and baking powder. Set aside.
2. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Fold in crushed peppermints. Add flour mixture and mix until just combined.
3. Wrap the dough in plastic wrap and chill for 4 hours.
4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
5. Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
6. Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.
PEPPERMINT MOCHA FUDGE ( VEGAN, PALEO )
* 2.5 cups semi-sweet chocolate chips use this brand for Paleo, Vegan
* 1/2 cup full fat canned coconut milk
* 1 tbsp instant coffee granules
* 4 drops peppermint oil or 1/2 tsp peppermint extract
* 1-4 tbsp maple syrup*
* 1 tsp sea salt + more for tasting
1. Line an 8x8 pan with parchment paper, or a 9x5 inch bread pan with parchment paper. Let the parchment paper go over the sides to create a sling. Lightly coat with non-stick spray.
2. Melt chocolate chips, coconut milk, instant coffee, syrup, and peppermint extract over medium low heat in a small sauce pan. This will take anywhere from 7-12 minutes. Taste to see if more maple syrup is needed for your level of sweetness. I only used 1 tbsp. Start with 1 and add in additional syrup to taste. Finally, add in tsp salt.
3. Gently pour melted chocolate into your pan. Top with more sea salt.
4. Refrigerate for at least two hours, or until firm. Remove from pan and slice into small squares.
5. Serve cold or at room temperature.
Holiday OREO Cookie Pops
Author:Lise @ Momlovesbaking.com
Prep Time: 20 minutes
Total Time: 1 hour
Yield: 12 servings
Serving Size: 1 cookie pop each
* 12 OREO Cookies
* 8 ounces semi-sweet baking chocolate, melted
* 1 teaspoon oil
* Suggested decorations (holiday sprinkles; nonpareils; colored sugar; melted read and green candy coating wafers; decorating icing or gel)
1. Insert wooden pop stick into filling in center of each cookie; place on parchment-covered baking sheet. Freeze 10 minutes.
2. Mix melted chocolate and oil in small bowl until blended. Dip cookies, one at a time, in chocolate mixture, turning to evenly coat both sides of each cookie. Return to baking sheet. Decorate as desired.
3. Refrigerate 30 minutes or until chocolate coating is firm.
4. Store in airtight container in refrigerator.
5. Substitute - Prepare using white baking chocolate.
Nutrition Information Per Serving: 170 calories, 9g total fat, 4.5g saturated fat, 0mg cholestrol, 55mg sodium, 22g carbohydrate, 2g dietary fiber, 16g sugars, 1g protein.
- Christmas recipes desserts