Monday, May 21, 2007

New Springtime Cookie Flavor


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

1 C butta
1 1/2 C white sugar
3 Tbl very finely chopped mint
1 flegg (1 Tbl golden flax, ground and whisked with 3 TBl water)
1 tsp vanilla extract
4 tbl soymilk mixed with 1/2 tsp cider vinegar

Preheat oven to 375 degrees F.

Make buttermilk by combining vinegar and silk in small bowl. Set aside.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the flegg and vanilla.
Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet.
With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.
Sprinkle with turbinado

Bake for 8 to 10 minutes or until slightly golden.
Let stand for 2 minutes before removing to cool on a rack.

i made 50 small cookies 25 each tray
first btch slightly smaller 8 min, 10 min for second cant tell much difference 9 min for 50 same size probly good.
these are irresistable i ate like 10 today so good. really minty even without extract.
i am otis spunkmeyer

Tuesday, May 1, 2007

this makes 2 dozen. the original made 4 dozen and i cut it down.

1/4 C oil
1/4C earth balance
3/8C peanut butter
1 C sucanat
1 Flegg (1Tbl golden flax, ground then whisked with 3 Tbl water)
1 tsp vanilla

Cream fats and sugar. Add flegg and vanilla.

Stir seperately then add:

3/4 C oat flour (coffee grinder some rolled oats)
1/2 C whole wheat flour
1/2 tsp baking powder
1/2 tsp bking soda

scoop onto baking sheet by the Tablespoon. Leave 2", they spread alot
bake 11min at 350

Peanut Butta

I found a better peanut butter cookie! I dont know if its the best yet but this one is way better than the super greasy one I was using from veg web. I found this on Wholesome Sweeteners website and veganized it. They have lots of recipes for fancy sugars and I bet they are all pretty good. Sugar companies should know how to make cookies after all

Tuesday, April 24, 2007

Flipped, post bake, pre bake

Cinnamon Bun I

this one turned out to be more of a sticky bun


4C flour
1/4 tsp nutmeg
1/2 tsp salt
3 tsp active dry yeast
2 Tbl sugar
1 C tepid water

Combine water and sugar. add yeast, stir. proof 10 min.
Mix dry in a large bowl then add yeast water.
Knead until smooth and elastic (10mins?)
Transfer to a clean bowl, rubbed with a little oil
Let rise covered for 1 hour


1/2 C earth balance
1 C sugar
3 Tbl cinnamon
1/4 C maple syrup
2 tsp vanilla

ream butta and cinnamon sugar
add vanilla and maple and fluff it up
refrigerate til dough is ready

Assembly: Split dough in 2
roll each into 9x13 rectangle
spread with half the filling
roll it up
slice into 1"
place into greased cake pan side by side
(i used 2 pie dishes)
bake 350 for 20min

Cinnamon Bombed (the great cinnamon bun disaster)

Well, it wasn't quite a disaster in the end. When I first pulled this out of the oven however, they looked terrible. During cooking, most of the cinnabutta goo melted out of the rolls to the bottom of the pan. So by the time it was finished (20min) the tops were totally dried out. Not appetizing. One I started the recipe I thought it was for cinnamon rolls but its actually more of a sticky bun. So I inverted the pan after cooling about 3 min and delicious cinnamon slime poured over the buns unevenly. If its gonna be a sticky bun, it needs raisins or pecans.

I also fucked with the recipe and used whole wheat pastry and bread flour and I bet they would be far more tender with all purpose. The touch of nutmeg is nice.

And for next time, I didnt roll them tight enough in the beginning, so the have pretty open centers. I'd like to try one of the drier recipes ( as in not sticky, just cinnamony) and perfect it. Then I could make danishes, honey buns, and cinnamon rolls. The I could use the filling as schmear for the pan instead of as a filling when I wanted sticky buns. ( I dont know how accepted that word is. I worked in a German bakery in high school and the called the sugar/ shortening goo "schmear"- because u schmear it on pans)

Sunday, April 22, 2007

Vegan Cookies

the factory is my kitchen
in north phladelphia