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I realize that just showing you those molasses cookies last week without a recipe wasn’t very nice.

I mean – it’s almost the holiday season! People want cookie recipes.

So I made up a new one to share that uses two of my favorite fall flavors: pumpkin and molasses.

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The cookies are stuck together with a fluffy vegan buttercream filling that is incredible. It’s probably a good thing I didn’t know how good it could be until now – I could see myself getting into trouble with extra icing in the fridge.

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Molasses Cream Pie Cookies – Vegan!

  • 1/2 cup canola oil
  • 1/2 cup pumpkin puree
  • 1 cup brown sugar
  • 1 flax “egg” – 1 Tbsp ground flax mixed with 1-2 Tbsp water
  • 1/4 cup molasses
  • 1 1/4 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 Tbsp sugar
  1. In large bowl, mix oil, pumpkin, sugar, flax “egg”, and molasses.
  2. Add in spices and baking soda.
  3. Mix in flour, a little at a time, until everything is combined.
  4. Cover the bowl and chill the dough for 30 minutes.
  5. While dough is chilling, preheat oven to 375.
  6. Pour 1 Tbsp into small bowl/plate and set aside.
  7. Take dough out of fridge, roll into tablespoon-sized balls and dip the tops in sugar.
  8. Place on baking sheet, 2-3” apart.
  9. Bake 8-12 minutes.
  10. Let cool completely before icing.

Vegan Buttercream – Vanilla and Chocolate

Vanilla:

  • 1/2 cup Earth Balance, softened
  • 1 tsp vanilla
  • 1.5 cups powdered sugar
  1. In large bowl, beat Earth Balance until soft and creamy.
  2. Mix in vanilla and half the powdered sugar until combined.
  3. Add in the rest of the sugar and beat until icing is smooth.

Chocolate:

*For the chocolate icing, I just took half of my vanilla buttercream, added in 1 Tbsp cocoa powder and mixed.

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If you’re like me, you used to love those Little Debbie Oatmeal Cream Pie snacks.

These are like the best version of those, with a molasses twist. The cookies are soft with a sugar crust on top and the buttercream is fluffy and sweet.

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I think I like my version even better than the Little Debbie cakes.

These would make a great addition to your holiday spread, a nice twist on the normal molasses cookie.

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I have this friend. She’s a foodie friend.

Do you have those?

We’re eerily alike in some ways, and I love it.

Her and her husband were the ones that gave Nick and me some local steak as a thank you gift a few months ago. So, yeah. They get us, and we get them.

One thing you can always catch us chatting about is food – gardening, canning, cake, cookies, icing, whatever.

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And lucky for me, she recently gifted me two new items:

A jar of her homemade Pear Cardamom Butter and a bag of Muscovado Sugar.

Have you ever used Muscovado Sugar? If not, you should put it on your wish list.

It’s intense. Imagine dark brown sugar times 10. It has a very high molasses content, making it a deep, rich sugar that perfumes your kitchen with warmth as soon as you open the bag.

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And while I can’t take credit for this cake recipe, it’s amazing.

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Muscovado Sugar Cake

I’m happy this isn’t a layer cake. Layer cakes are not easy for me yet – I still need some practice…and an actual cake stand instead of the upside down bowl and lid I use.

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But this spice cake may be my new favorite fall dessert.

It’s spicy and sweet and fun to make. I’ve never seen a cake recipe that calls for you to cut the butter into the flour as if you were making biscuits. And I love the addition of fruit butter. I used pear, but it would be just as delicious with apple or pumpkin.

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The cake recipe didn’t call for a frosting, but I didn’t have any heavy cream to whip up so I just mixed up a quick icing with cream cheese, a little bit of butter, milk, powdered sugar, and a pinch of cinnamon.

After trying it with the cream cheese icing, I’d definitely recommend it! I bet it would be good with just a dollop of sweetened whipped cream, but I loved the mix of spicy cake with tangy cream cheese and sweet dulce de leche drizzle.

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