“Do I get a cookie?”

As the weather gets colder, I get baking.  There is something so comforting about the smell of yummy cookies in the oven, especially when they are chocolate!  I wanted to make something interesting – a change from the usual chocolate chip or oatmeal raisin.  Once I made this cookie, and it turned out to be the most decadent and delicious chocolate cookie I have ever made, I knew just what it needed.  A tangy lime frosting was the perfect addition to the rich chocolate taste.  And the texture came out so amazing – they really do melt-away in your mouth.  They were especially good dipped in a glass of 7-grain milk – so good in fact that my dog could barely resist.  And, if you don’t have limes or the time or desire to frost them, they are incredible without the frosting too!

Chocolate Lime Meltaways – makes 40

• 3 c flour
• 2/3 c cocoa powder
• 1/2 t baking soda
• 1 c sugar
• 1 c packed brown sugar
• 3/4 c earth balance spread, softened
• 2 fleggs (2 T ground flax mixed with 5 T warm water)
• 2 t vanilla
• 12 oz semi sweet chocolate chips

Frosting

• 2-3 T lime juice
• 1 1/4 c powdered sugar
• lime zest for garnish

Combine and add water by 1/4 t at a time to get right consistency.

Preheat oven to 350.  In a large bowl, beat sugars and earth balance spread on medium high speed.  Add fleggs and vanilla.  In a small bowl, combine flour, baking soda and cocoa powder.  Add flour mix and chocolate chips and beat on low until all combined.  Batter will be crumbly.  Form into 2” round balls and place on a lightly greased cookie sheet.

Bake 10 minutes.  After three minutes, press down on each cookie with the bottom of a glass to flatten a bit.  Once cookies are cool, frost and garnish with zest.

This recipe combines two of my absolute favorite things – popcorn and chocolate fudge.  When I think of these delicious snacks and especially when I combine them together, I think, while smiling, that vegans really don’t miss out on all that much!  As for the first part of the recipe – the popcorn – I have to give you the most amazing recipe for incredibly perfect popcorn that is so simple it will blow your mind.  Never again will you buy microwave popcorn (certainly don’t need those carcinogens) or buy a bag at the store.  I can’t believe I didn’t know about this method years ago.  For those of you who know about it – I am impressed.  For most of you who probably do not – please read on and try it immediately.  You will not believe that something so wholesome, so good and so easy has been kept secret for so long – I promise!

As for the fudge, well, that was simple too.  While most fudge recipes require condensed milk, it is certainly not a necessary ingredient.  The fudge in this recipe is, just like the popcorn, easy and delicious.  If you don’t want to use popcorn, top it with shredded coconut, or perhaps crushed peanuts, or maybe even vegan marshmallows.  The sky’s the limit.

So here goes – two for the price of one.  I hope you enjoy both, either individually or together!

Perfect Popcorn

• 1/3 c organic popcorn (I love arrowhead mills)
• brown paper lunch bag
• 1 T melted earth balance and 1/4 t sea salt
• if making the popcorn and not putting it in the fudge, try other toppings like garlic powder, nutritional yeast, truffle oil, vegan parmesan cheese and anything else you can think of.

Place the kernels in the bag and fold the top edge over a few times to seal.  Place in the microwave folded side down and cook 1 minute 45 seconds.  Add toppings and enjoy!

Popcorn Fudge

Chocolate Popcorn Fudge

• 2 c popcorn – see above
• 1 c vegan chocolate chips
• 3 1/2 c confectioners sugar
• 1/2 c cocoa powder
• 1/4 t salt
• 2 T earth balance spread
• 1/2 c coconut milk (not light)
• 1/2 t vanilla
• 1/4 t sea salt

In a medium size bowl, combine the chocolate chips, sugar, cocoa and 1/4 t salt.

In a small saucepan, melt the earth balance over medium heat.  Add the coconut milk and cook until just starts to bubble.

Pour over the chocolate chip mixture.  Let sit for a minute, then stir until all melted and well combined.  Stir in vanilla.  Fold in popcorn and quickly pour into a lightly greased 8×8” pan.  Smooth out the top with a spatula.  Sprinkle the sea salt on top and press a few pieces of popcorn on top if desired.

Cool in fridge for half an hour before serving.  Cut into 32 small squares.

Iced Lemon Drop Cookies

These are not like any ordinary lemon cookie.  They came out so perfectly and actually tasted like little cakes.  I kept them in the fridge and they were cool and refreshing.  They freeze well also.  Easy to make and delicious, even without the icing!!  Enjoy!

• zest of 2 lemons
• 2 t lemon juice
• 1/3 c nondairy milk
• 1/2 c vegan butter
• 1 3/4 c flour
• 3/4 c sugar
• 1 T ground flax mixed with 2 T water
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• for the icing
• 1 t lemon juice
• 1 T nondairy milk
• 3/4 c powdered sugar
• shredded coconut – optional

Preheat to 350.  Stir 2 t lemon juice into milk and let sit 5 minutes.  Beat vegan butter. Add half the flour, sugar, flax with water, baking powder, baking soda, zest and milk mixture.  Beat until well combined.  Beat in remaining flour.  Drop teaspoon size balls onto lightly oiled baking sheet.  Bake 10-12 minutes.  Let cool.

For the icing – combine lemon juice, milk and sugar.  Spoon onto cooled cookies.  Sprinkle shredded coconut over top if desired.

Summer Fruit Infusion

What better way to enjoy ripe, delicious summer fruit?  I think I will be eating this every day this summer…

Summer Fruit Infusion

• 3/4 c water
• 1 T brown sugar
• 1 T agave
• 4 plums, halved
• 4 nectarines, quartered
• 1/2 t dried lavender buds
• 1/2 t lemon zest
• 1/2 t vanilla

Put water, sugar, agave, lavender, zest and vanilla in a medium saucepan.  Bring to a boil for a few minutes to dissolve the sugar.  Strain to remove the lavender buds, putting the liquid back in the pan.  Lower heat to simmer and carefully add the nectarines.  Partially cover and let cook for 5 minutes.  Add the plums, partially cover, and cook 5 minutes more.  Remove from heat and let stand, uncovered, 10 minutes to thicken.

While it is perfect just as is, why not pour over your favorite dairy-free ice cream?  I used kov caramel colada (got it at Whole Foods) and it was fantastic!!

Feel free to substitute any fruit you have on hand – it would be just as delicious with peaches, apricots, and even berries!

English Sticky Toffee Pudding

I just got back from the UK and after all the wonderful vegan meals I ate there, it is an amazing meal at a place called Tibits that really stands out.  Tibits is a vegetarian buffet, but I’d guess about 80% of the items are vegan.  Everything was so delicious.  I wish so much we had Tibits here in the US!  Although all the food was great, it was the dessert that we all loved so much. I had never had English Sticky Toffee Pudding before, and boy was I missing out!  What an incredible dessert!  Of course, once I got home, I googled and tried to find the Tibits recipe online.  It seems that Tibits is coming out with a cookbook this October, but in the meantime, I had to try a different recipe.  Well, it was fantastic and very easy to make.  I could not find, however, a recipe for the chocolate cream that Tibits served with it, but I recreated it and the recipe is here.  I do plan to get back to the UK again soon, but am so happy to know that until then, I can enjoy sticky toffee pudding anytime!!!  YUM!!!

Click here for the sticky toffee pudding recipe from ieatreees, a great vegan blog.  The only change I made was that I added all of the sauce at once on top of the pudding.

Chocolate Cream

• 1 can coconut milk
• 1/4 c sugar
• 1  t vanilla
• 1/2 c melted chocolate

Put the can of coconut milk in the fridge for about an hour.  Punch holes in the bottom of the can and drain out the liquid.  Open the can and put the remaining thick coconut milk into a chilled bowl.  Beat until peaks form.  Add the sugar and vanilla and continue to beat until thick.  Fold in the melted chocolate.  Spoon over the pudding.  Enjoy!!