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Peanut Butter Chocolate Pillows

Peanut Butter Chocolate Pillows
March 30, 2009 Peanut Butter Chocolate Pillows by IsaChandra First off, I caved and joined twitter. So if you want to know what spices I am running low on, today is your lucky day. It seems that Peanut Butter Pillows won this battle, but the war still rages and I’ll post a few more of your recipe requests in the next few weeks. Chocolate and peanut butter fans will totally stalk you once they get a bite of these classic chocolately cookies with a heart of sweet and salty peanut butter. Peanut Butter Chocolate Pillows makes 2 dozen cookies Chocolate dough: 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons non-dairy milk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/3 cup unsweetened dutch processed cocoa powder 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling: 3/4 cup natural salted peanut butter, crunchy or creamy style 2/3 cup confectioner’s sugar 1/4 teaspoon vanilla extract

Chewy Chocolate Chocolate Chip Cookies October 20, 2008 Chewy Chocolate Chocolate Chip Cookies by IsaChandra Makes 3 dozen These are brownie-like and chewy. Update: Ryan at Vegblog mentioned that you might want to use a hand blender to mix these instead of your hands. Equipment Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets Ingredients 3/4 cup canola oil 2 cups sugar 2 teaspoons vanilla 1 tablespoon + 1 teaspoon whole flax seeds 1/2 cup soymilk 2 cups all purp flour 3/4 cup dutch processed cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Directions Preheat oven to 350 F. Grind the flax seeds on high in a blender until they become a powder. In a large bowl sift together flour, cocoa, baking soda and salt. In a seperate large bowl cream together oil and sugar. Fold in the dry ingredients in batches. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Bake for 10 minutes.

Mexican Hot Chocolate Snickerdoodles September 16, 2009 Mexican Hot Chocolate Snickerdoodles by IsaChandra OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. Mexican Hot Chocolate Snickerdoodles Makes 2 dozen Cookies A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. For the topping: 1/3 cup sugar 1 teaspoon ground cinnamon For the cookies: 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons almond milk (Or your preferred non-dairy milk) 1 teaspoon vanilla extract 1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate) 1 2/3 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon cayenne Preheat oven to 350 F. Mix the topping ingredients together on a flat plate. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk.

Vegan Milano Cookies September 10, 2007 Vegan Milano Cookies by IsaChandra Well, obviously they’re vegan – I just titled it that way for google purposes. Or Ask Jeeves, if you prefer. The PPK messages boards were clamouring for a version of these and what the PPK message board wants, the PPK message board gets. Vegan Milanos Makes 16 cookies 1/3 cup rice milk (or soy, whatever you got) 3/4 cup sugar 1/2 cup canola oil 2 teaspoons pure vanilla extract Scant 1 teaspoon finely grated orange zest 2 cups flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips) Preheat oven to 350 F. In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest. Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Make sure your hands are very clean and dry, and dust them with flour. Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned.

Olives for Dinner: PPK Chewy Chocolate Chip Cookies I am not a huge fan of baking, mainly because you have to be so exact for good results. There are about three or four cookies recipes that I can make without causing a major disaster in the kitchen—this is one of them. This is Isa Chandra Moskowitz's recipe, found on the Post Punk Kitchen (PPK) website. This is one double-chocolately, chewy and cakey cookie. I think the addition of macadamia nuts is great, but they are not necessary for the recipe.

Olives for Dinner: Chocolate-Sriracha Shortbread Cookies I loved making these delicately spicy sandwich cookies this weekend. The cookies themselves are incredibly airy and light, while the center is rich and intense—and everything works well together here to create a strange yet fabulous bite. Applying sriracha into a batch of melted dark chocolate will cause it to immediately seize up, which usually isn't a good thing, but perfect for the purpose of making these cookies. Once the sriracha-chocolate has cooled, it can be rolled into a small ball, flattened and sandwiched in between two layers of rich and buttery shortbread cookies. A liberal sprinkle of large crystal salt at the end balances all of the flavors perfectly. Shortbread cookie recipe adapted and halved from INGREDIENTS 1 cup Earth Balance, softened at room temperature 3/4 cup powdered sugar 1 TB vanilla extract 2 cups flour 1 tsp baking powder 1/2 cup Guittard extra dark chocolate chips 1 tsp -1 TB sriracha 1 TB large crystal salt cooking spray

Vegan Pumpkin Oatmeal Cookies Recipes Published on November 4th, 2010 | by Guest Contributor This is a guest post by cookbook author, professional model, and fashion editor Heather Green. Colors have changed on the trees and even though my state can’t decide what climate to be, it’s definitely autumn. Note: As a rule, I don’t cook dessert. I’ve had a decent oven for years now, but it’s only been recently that I’ve had the nerve to cook anything but pizza in it. Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda ¾ teaspoon salt 1 teaspoon cinnamon ½ teaspoon nutmeg 1 2/3 cups sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped ½ cup raisins Preparation Preheat the oven to 350° F and lightly grease two baking sheets. In another bowl, thoroughly mix sugar, oil, molasses, pumpkin puree, vanilla, and flax seeds. Tags: baking, cookies, dessert, fall, vegan, vegan cookies