Recipe: Sugar Cookies

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I had a weird week at school, but a good week in the kitchen. I brought these vegan sugar cookies to class on Halloween and topped them with star sprinkles because those are the spookiest sprinkles I have. The surprise ingredient in these sugar cookies is pumpkin – they’re on theme for this time of year!

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Ingredients

Cookies
1 c organic Earth Balance
1 c sugar, plus more for topping
1/2 c brown sugar
1/2 c pumpkin puree
2 t vanilla extract
3 1/2 c flour
1 T arrowroot powder
2 t baking powder
1 t baking soda
1/2 t sea salt
2-3 t non-dairy milk

Frosting
1/2 c organic Earth Balance
1/2 t vanilla extract
3 c powdered sugar
Splash non-dairy milk
Sprinkles (optional)

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Instructions

Cookies

  1. Add softened butter to a large mixing bowl and cream with a mixer.
  2. Add sugar, brown sugar, vanilla, and pumpkin. Beat for one minute.
  3. Sift flour, arrowroot powder, sea salt, baking soda, and baking powder over butter mixture.
  4. Mix until until just combined, being careful not to over mix.
  5. Add non-dairy milk and mix until soft dough forms. If dough appears too wet, add flour 1 T at a time.
  6. Cover and freeze dough for 15 minutes.
  7. Preheat oven to 350° F and position rack in the center of oven.
  8. Line baking sheet with parchment paper and scoop chilled dough into balls, about 1 T each. Arrange 2-3 inches apart to allow for spreading.
  9. Dip the bottom of a glass into sugar and gently mash balls down into discs to help them cook more evenly.
  10. Bake for about 10 minutes, or slightly golden brown.
  11. Remove cookies from oven and let rest on the pan for a few minutes before transferring to a plate to cool completely.

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Frosting

  1. Rinse mixing bowl clean and add butter. Beat until light and fluffy.
  2. Mix in vanilla.
  3. Add powdered sugar 1/2 c at a time and continue mixing until thick and creamy.
  4. Splash in a little non-dairy milk to thin. You want the frosting to hold shape once on the cookies, so only add a little milk. Add more powdered sugar if it gets too thin.
  5. Once completely cooled, frost cookies and top with sprinkles, if desired.
  6. Store covered leftovers at room temperature for 3-4 days.

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Yields ~36 cookies.

Adapted from 1-Bowl Vegan Sugar Cookies.


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Recipe: Stuffed Mushroom Eyeballs

I come alive in Q4, especially October. I’ve celebrated Halloween all month by doing one spooky activity per day, and today I made creepy eyeball hors d’oeuvres. Halloween is on a Wednesday this year, which is a good opportunity to have some loved ones over for a spooky movie and an All Hallows’ Eve themed spread with these EYEBALLS.

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Ingredients

16 oz button mushrooms*
1 block extra firm tofu, drained**
1 garlic clove, minced
1 t lemon juice
3/4 t sea salt
1/2 t Italian seasoning
1/2 t onion powder
1/2 t black pepper
2 T balsamic vinegar
2 T sun-dried tomatoes (from bag, not packed in oil), julienned
1 small can of sliced black olives

*This recipe yields a lot of tofu ricotta, so feel free to double your mushrooms for more eyeballs or keep the ricotta for another recipe.
**If you prefer to avoid tofu, this recipe would be great with a store-bought or homemade cashew cheese.

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Instructions

  1. Preheat the oven to 350ºF.
  2. Rinse mushrooms, pull out stems, and set aside on a baking sheet.
  3. Puree tofu, garlic, lemon juice, sea salt, Italian seasoning, onion powder and pepper together in a food processor until completely smooth. Set aside.
  4. Using a teaspoon, drip a few drops of balsamic vinegar into each mushroom cap.
  5. Make a piping bag by scooping tofu ricotta mixture into a Ziploc and trimming off a corner. Pipe mixture into each cap so that it creates a small mound.
  6. Place sun-dried tomato pieces on stuffed mushrooms, and top each one with one slice of olive. Press down gently.
  7. Bake the mushrooms for 15 minutes, until the caps begin to wrinkle slightly.

Serve warm or room temperature.

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Rick Aldrich: Spooky Mushroom Eyeball Model and General Good Sport

Serves eight.

Adapted from Stuffed Mushroom Eyeballs.

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