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).
We ended up hosting a small Thanksgiving at our house, so we got to have a 100% vegan Thanksgiving!
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.
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.
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
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.