Potato Chip Cookies

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Ingredients

1 cup vegan margarine (softened)
3/4 cup Sugar
3/4 cup Crushed Potato Chips plus an additional 1/2 Cup for Garnish
1 teaspoon Vanilla
2 cups Flour
Confectioners Sugar (for dusting)
1 cup Dark Chocolate Chips (melted)

Preheat oven to 350F.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Reduce speed to low and add the 3/4 cup potato chips and mix until incorporated, and then add the vanilla, and mix until thoroughly combined. Add the flour and mix until just combined — do not over mix the dough!

Use a spoon to scoop small 1-inch balls of dough onto a lightly greased sheet pan, spacing them at least two inches apart. Dust each of the cookies with a bit of confectioners sugar, and press flat.

Cook for 10 to 15 minutes, or until golden brown, and allow to cool. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in crushed potato chips. Allow to set before serving.

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Vegan Chocolate Brownies

Vegan Chocolate Brownies

Brownie Mix

1 1/2 cups all-purpose flour

1 cup white or brown sugar

3 tablespoons sifted good quality cocoa

1/2 teaspoon salt, optional

5 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix dry ingredients then add wet. Mix until it forms a batter. Bake for 30 minutes at 350.

Chocolate Fudge Frosting

1 1/2 oz baker’s chocolate

5 cups powdered sugar

1 tablespoon vegan margarine

1/2 teaspoon vanilla

Melt chocolate and margarine in a microwave or double boiler. Add melted chocolate, vanilla and powdered sugar in food processor. Add more powdered sugar if necessary. (It will thicken up when you put it in the fridge)

Take the brownies out of the oven, pour chocolate fudge on top and put in the fridge for best results.

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake

3 cups all-purpose flour (can substitute with whole wheat flour)
2 cup white or brown sugar
6 tablespoons sifted good quality cocoa
2 teaspoon baking soda
1 teaspoon salt, optional
5/8 cup canola oil
2 tablespoon white vinegar
2 teaspoon vanilla extract
2 cup cold water

Peanut Butter Frosting

1/4 cup butter
1/4 cup vegetable shorting
1 cup creamy peanut butter
4 cups confectioners’ sugar
1/3 cup non-dairy milk

Cake Directions:

Preheat oven to 350 degrees F. In a bowl, combine dry ingredients and mix well. Combine all the wet ingredients  and mix until the lumps are gone. Pour into an ungreased pan and bake for 30 minutes.

Frosting Directions:

Add all ingredients in the food processor and blend. If necessary, add a little more non-dairy milk until the frosting reaches a good spreading consistency. Add more powdered sugar if necessary.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/3 cup peanut butter
1/2 cup non-dairy milk

Preheat the oven to 375. Mix flour, baking soda, baking powder, and salt. In a different bowl, cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder and add peanut butter. Stir until smooth.  Mix in the dry ingredients  gradually until well blended. Pour non-dairy milk into the dough, and stir until fully combined.

Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.