Mom-certified: "You always make such a mess when you cook"
 
Picture
 Christmas is one of my favorite seasons (despite my increasing hatred of winter), yet somehow it sneaks up on me every damn year. I had high hopes for the first Christmas season in our house: elaborate decorations, baking projects,  gifts bought and wrapped well ahead of time. Instead, we have a few gifts with chomped-on bows (thank you, cats), an ignored baking blog, and outside lights that look like this...

Can you tell where we just gave up?

It's been a hella busy month and I'm way behind on basically everything. Here's a smattering of the food happenings the last few weeks (scroll to the bottom for the spritz cookies recipe).

Thanksgiving
We ended up hosting a small Thanksgiving at our house, so we got to have a 100% vegan Thanksgiving!
Our main dish was Isa's seitan roast stuffed with mushrooms and leeks. The other highlights were biscuits from Chloe Coscarelli and Isa's  butternut squash and kale salad.
Surprise Party
The Saturday after Thanksgiving we threw a surprise anniversary/birthday party for my parents. It was Hawaiian-themed since it's been 30 years and they just haven't quite gotten around to that Hawaiian honeymoon yet. You know, no rush.
Here they are seeing my grandparents (who live 2.5 hours away) sitting at the table:
And seeing the other 20 some people pile out of the dining room like a clown car/realizing what's happening/my dad backing away because he thought it was just a birthday party for my mom and that he was off the hook (no such luck):
It was an exhausting weekend...for everyone.
Grandma's Christmas Spritz Cookies
I finally got around to some Christmas baking today. My grandma's spritz cookies make an appearance every Christmas. She always made these with a spritz/cookie maker, but I'm sure they'd be just as good in un-shaped blob form.
Ingredients:
1 cup Earth Balance butter or shortening
1 cup unsifted powdered sugar
1 Egg-Replacer egg

1 tsp vanilla extract
1/2 tsp almond
extract
2 cups flour
1/2 tsp baking powder
1/4 tsp salt

Instructions:
Cream shortening and sugar. Sift the flour and baking powder and add it to the sugar/shortening mix. Place the dough in the refrigerator until chilled. Fill a cookie maker and form cookies. You can color some dough if you want a swirled look. Bake them at 375 degrees for 8-10 minutes.

The first few attempts might be a little...blobbish.
And because we aren't quite busy enough, after we get back from Christmas festivities, we'll be adding another furball into the mix. Introducing Whitney! She is a complete sweetheart but very, very shy as she was rescued from a puppy mill.
More updates on Whitney next year!



Leave a Reply.

    About Me

    Hello and welcome! My name is Megan. I'm an ethical vegan and an admittedly less-than-tidy baker. As a North Dakota/Minnesota native, my goal is to make delicious vegan food that friends, relatives, and unsuspecting strangers will enjoy.

    Archives

    September 2013
    August 2013

    Categories

    All