I announce that I’m back to blogging, and then what happens?
I have a string of kitchen failures: VegNews’ vegan eclairs, after two tries, still end up mediocre; tortillas that stick and burn to the pan; mock chicken noodle soup that looks unmentionably unappetizing (but tasty).
I catch a raging cold/pinkeye from my wife and am out of commission for nearly two weeks.
But I’m mostly on the mend, and nothing makes me feel better than making something in the kitchen. As it is a long weekend, I have lots of time to play. I don’t feel like inventing something new, so I’m just sharing some old favourites. Today I made cookies invented by my wife with our nephew a while back. We had little of any particular baking ingredient left, so they combined them all to make something delicious. We actually refer to these as “_____’s cookies”, but since this nephew is now a pre-teen who spends way too much time online, we’ll keep him anonymous. Anyway, these are great with a mug of tea on an autumn afternoon, or shared with young chocolate-loving relatives.
Makes 2 dozen cookies.
If using powdered egg replacer, take the time to really beat the mixture until frothy.
If you prefer thin, chewy cookies, use the higher amount of margarine, if you prefer softer, puffy cookies, use the lower amount.
- 1/3 to 1/2 cup vegan margarine or butter
- 1/2 cup firmly backed brown sugar
- 1/2 cup white sugar
- 1 “egg”
- 1 1/2 tsp vanilla
- 1 cup +2 Tbsp flour
- 1/2 tsp baking soda
- pinch salt
- 1 tsp grates nutmeg
- 1/2 cup chocolate chips
- 1/3 cup blanched, salted peanuts
- 1/3 cup whole almonds
- 2 Tbsp smooth peanut butter
- about 1/4 cup dark chocolate melting wafers
- Preheat oven to 350F.
- Cream together butter and both sugars.
- Whisk egg well and add to butter mixture, along with vanilla. Mix well.
- Add in flour, baking soda, salt, and nutmeg. Mix well.
- Stir in chocolate chips, peanuts, and almonds.
- Drop in 2-inch mounds on a greased cookie sheet. Press a melting wafer into the centre of each cookie.
- Bake for 14 minutes, rotating cookie sheets halfway through.
- Allow cookies to firm up for 5 minutes before transferring to a wire cooling rack.