chai Archives - Epicurean Vegan

Chai-Spiced Berry-Oatmeal Cookies = Redemption

March 23, 2011 by epicureanvegan

I am so relieved and happy that these cookies turned out. I found myself in a funk today. And apparently, it’s catching ’cause Moe looks to have it:

He probably smelled these amazing cookies and knew he couldn’t have any. Sorry, Moe. Anyway, missed my workout this morning and struggled some more with an essay I’ve been trying to write for the last four years. Yes, that’s four years. Then, to add insult to injury, dinner turned out to be a disaster. Awful. By far the worst results of anything I’ve attempted since the ill-fated red velvet cake nearly a year ago. I could have easily called it a night, but instead, I picked myself up by my bra straps and dusted my vegan-self off because I’ll be damned to go nighty-night after today. These are my Redemption Cookies. I swaggered into the kitchen and started pulling stuff out of the pantry, grabbed a bowl and got to work. One bite and not only did I feel the fog lift, I felt redeemed after that horrendous dinner. Talk about cookies for the soul.

INGREDIENTS:
1 C flour
1/2 tsp baking soda
1-1/2 C rolled oats
1/2 C Earth Balance margarine
Egg Replacer (and water) for one egg
1/2 C sugar
1/2 C brown sugar
2 Tbs agave
1 tsp vanilla
1/2 C fresh blueberries
1/2 C dried cherries, chopped (I think I’ll call them “cheeries” for this recipe)
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
1/2 tsp fennel seeds

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, cream together the butter and sugars. Add the egg-replacer/water mix, agave, and vanilla. In a medium bowl, combine the dry ingredients.

Little by little, add to the butter/sugar mixture. Fold in the blueberries and cherries.

Drop onto a baking sheet lined with foil. (For the first batch, I lightly sprayed the foil with cooking spray since I wasn’t sure if they’d stick, but just go with the foil.)

Bake for 8-10 minutes, or until the edges begin to brown. Let them cool a few minutes before removing to a cooling rack, then thoroughly enjoy. And feel better. And redeem yourself from any minor infractions you committed during the day. They are guarantee to turn things around for you. 🙂 Makes 32-34 soul-good cookies.

Chai-Spiced Berry-Oatmeal Cookies = Redemption

Author: Epicurean Vegan

Ingredients

1 C flour
½ tsp baking soda
1-1/2 C rolled oats
½ C Earth Balance margarine
Egg Replacer (and water) for one egg
½ C sugar
½ C brown sugar
2 Tbs agave
1 tsp vanilla
½ C fresh blueberries
½ C dried cherries, chopped (I think I'll call them "cheeries" for this recipe)
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
½ tsp fennel seeds

Directions

Preheat oven to 350. Using an electric mixer, cream together the butter and sugars. Add the egg-replacer/water mix, agave, and vanilla. In a medium bowl, combine the dry ingredients.
Little by little, add to the butter/sugar mixture. Fold in the blueberries and cherries.
Drop onto a baking sheet lined with foil. (For the first batch, I lightly sprayed the foil with cooking spray since I wasn't sure if they'd stick, but just go with the foil.)
Bake for 8-10 minutes, or until the edges begin to brown. Let them cool a few minutes before removing to a cooling rack, then thoroughly enjoy.

Gooey Chai-Spiced Brownies

September 10, 2010 by epicureanvegan

I can’t remember the last time I made a batch of brownies. I was craving them, however, I didn’t want just any ordinary brownies, so I added some chai spices. With only 5 minutes of prep time and about 25 minutes to cook, they make a quick, go-to dessert for last minute guests.

INGREDIENTS:
1 C flour
1 C granulated sugar
1/4 C cocoa
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking powder
1/2 C water
1/4 + 1 Tbs C vegetable oil
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
1/2 tsp fennel seed
1 C dark chocolate chips

DIRECTIONS:
Preheat oven to 350. Combine flour, sugar, cocoa, salt, baking powder, cinnamon, cardamon, ginger, cloves, and fennel (basically all the dry ingredients) in a large bowl. In a small bowl, combine the water, oil, and vanilla and add to the dry mixture. Combine well.

Stir in the chocolate chips and pour into a lightly greased 8″ baking pan. It will have a thick pudding-like consistency.

Bake for 25 minutes, then transfer to a cooling rack and let cool for 10 minutes before slicing. Enjoy!

Chai Spice Cookies with Lemon “Buttercream” Frosting

May 1, 2010 by epicureanvegan

Yum. Yep, these are delicious! Both the cookie and the frosting recipe is from 1000 Vegan Recipes, and I decided to combine the two. This is a crispy cookie, so my suggestion is to make them really thin if making a sandwich–otherwise, it’s a lot of cookie (which is what I learned). Or you can just ice the top of the cookie–it’s a wonderful combination of flavors. You can also use vanilla extract in place of the lemon, if you prefer. Store them in an airtight container in the refrigerator.

INGREDIENTS:
Cookies:
2 C all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1-1/2 tsp ground cardamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground fennel seed
1/2 tsp salt
3/4 C vegan margarine (Earth Balance)
3/4 C sugar
2 Tbs plain or vanilla soy milk
2 Tbs agave nectar
2 tsp pure vanilla extract
Frosting:
1/2 C vegan margarine
2 C confectioners’ sugar
1 Tbs plain or vanilla soy milk
3/4 tsp pure lemon extract, or vanilla extract

DIRECTIONS:
Cookies: Preheat oven to 350. In a medium bowl, combine the flour, baking powder, cinnamon, cardamon, ginger, cloves, fennel seed, and salt. Mix to combine well. In a large bowl, beat together the margarine, sugar, soy milk, agave nectar, and vanilla until well combined. Add the flour mixture, stirring well to form a smooth, stiff dough. Pinch off small pieces of dough and roll them between your hands into balls. Place dough balls onto an ungreased baking sheet and use a metal spatula to flatten the cookies to about 1/4″ thick.

Bake until lightly browned at the edges, about 15 minutes. Cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.

Frosting: In a large bowl, cream the margarine with an electric mixer on high speed until light and fluffy. Add the sugar, soy milk, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes, until the frosting is smooth and stiff. Store leftovers covered in the refrigerator for 3-4 days.

Enjoy!

Chai-Spiced Berry-Oatmeal Cookies = Redemption

Gooey Chai-Spiced Brownies

Chai Spice Cookies with Lemon “Buttercream” Frosting

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