Consciously Exploring Cannabis
4 weeks ago
Friday, October 24, 2008
Yay weekend.
It is the end of the work week. I am exhausted. The weekend of sleep and yoga and hopefully some type of physical activity not involving heaving large sections of scenery is now upon me. For the next two days I will be wearing fuzzy pants and a smile. And in no way will I be speaking in verse. I need to find a delicious vegan cookie recipe for the dinner on Tuesday with the cast. Any suggestions? Alice would normally be the first one to answer, but then I had to go and put the word vegan in there....
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4 comments:
I'm on it.
Try this:
Ingredients
* 1/2 cup raspberry preserves
* 1 cup sugar
* 1/3 cup canola oil
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/2 cup unsweetened cocoa powder
* 2 tablespoons unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
Directions
1. Preheat the oven to 350. Lightly grease cookie sheet.
2. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
3. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
4. Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
5.Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of ice cream.
Those are Chewy Chocolate-Raspberry Cookies
Peanut-butter chocolate chip cookies
"Great--nay, better--made vegan"
Ingredients
* 1 cup butter or margarine
* 3/4 cup sugar
* 3/4 cup brown sugar
* 3/4 cup peanut butter
* 1 teaspoon vanilla
* 1/2 teaspoon almond extract
* 1 teaspoon water
* 2 eggs (or egg substitute equivalent)
* 2 1/4 cups flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 1/2 cups chocolate chips
* 1 cup slivered almond (optional)
Directions
1.Heat oven to 350F (180 C).
2. In one bowl mix the butter, sugars, extracts, water and eggs.
3. In second bowl mix flour, baking powder and salt.
4. Sift contents of bowl 2 into bowl one slowly and stir until mixed thoroughly.
5. Add chocolate chips (and almonds if using them) and mix through.
6. Form into 1.5" balls.
7.Arrange balls onto a buttered/floured (or non stick) cookie sheet.
8. Bake for 10-12 minutes.
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