1. this weekend we tried our hand at some vegan samoas. you know, like the girl scout cookie. moderately difficult to make, but totally worth it! the recipe we used is adapted from the wonderful vegan cookies invade your cookie jar. (if you have extra time on your hands, improve them by doing them this way.)
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    this weekend we tried our hand at some vegan samoas. you know, like the girl scout cookie. moderately difficult to make, but totally worth it! the recipe we used is adapted from the wonderful vegan cookies invade your cookie jar. (if you have extra time on your hands, improve them by doing them this way.)

    November 13, 2011
  2. happy halloween! we’re watching our favorite horror movie (HOUSE) tonight, and made cookies to go along with it. (inspired by this photo!) to make simple sugar cookies, click here.  edit: here’s a better video that shows the demon cat, NSFW i guess
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    happy halloween! we’re watching our favorite horror movie (HOUSE) tonight, and made cookies to go along with it. (inspired by this photo!) to make simple sugar cookies, click here. 

    edit: here’s a better video that shows the demon cat, NSFW i guess

    October 31, 2011
  3. today we carved jack-o-lanterns, and i really needed to use all the insides we scooped out. these cookies really hit the spot! we adapted this from this original recipe (you can skip this first step if you’d like, and just use canned pumpkin, but what’s the fun in that?) scoop out a pumpkin or two. separate out all the seeds, and toast them later for a great snack. place the rest of the insides in a saucepan along with 1/4 cup of brown sugar, cinnamon, and a bit of water. cook it all down until it’s mushy, about 20 minutes. using either an immersion blender or a food processor/blender, blend the pumpkin until it’s a consistent puree. measure out 2/3 cup of the pumpkin puree and let cool. (you can easily double this recipe if you have a lot of leftover pumpkin.) cream together 1/2 cup earth balance (non-dairy butter), 1/2 cup turbinado sugar, and 1/2 cup packed brown sugar. stir in the pumpkin and 1 tsp vanilla extract. pour in 1 3/4 cup flour, 2 tbsp corn starch, 1/2 tsp baking powder, 1 1/2 cinnamon, 1 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt. (optional: add in 1/2 cup semisweet chocolate chips.) stir until just combined. place tablespoon-sized pieces on a greased cookie sheet. bake at 350F for 10-14 minutes. makes 20 cookies.
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    today we carved jack-o-lanterns, and i really needed to use all the insides we scooped out. these cookies really hit the spot!

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    October 22, 2011