Gingerbread Biscotti- Week 10 of the 12 Weeks of Christmas Cookies

Week 10 of the 12 Weeks of Christmas Cookies!!

Gingerbread Biscotti!

I apologize for missing last week.  Things got a little crazy around here for Thanksgiving, but I'm back with another yummy cookie!


Gingerbread Biscotti (Vegan)
Adapted from Vegan Cookies Invade Your Cookie Jar

1/4 cup molasses
2/3 cup sugar
2 tbsp. ground flax seeds
1/2 cup canola oil
2 tbsp. nondairy milk
1 tsp. vanilla
1 3/4 cup flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
 1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large bowl, beat together molasses, sugar, flax seeds, oil, nondairy milk, and vanilla with a wire whisk until smooth. 
Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder, and salt. 

Stir with a wooden spoon or rubber spatula to form a smooth dough.
Form a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. 

 Bake for 28 to 30 minutes until the log is puffed and firm but not too brown.  It will spread a little, and some cracking is okay.  Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes.  If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.
Preheat oven to 325 degrees.  Very carefully, slide the log off the baking sheet and onto a cutting board.  With a sharp, heavy knife, cut log into 1/2-inch-thick slices, using one quick and firm motion, pressing down into the log. 

Very gently move slices to the baking sheet, standing them on their bottom edge if possible.  Rebake the slices for 22 to 24 minutes.  The slices should appear dry and slightly toasted, but do not allow them to get too browned.  Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to wire racks to complete cooling (warm biscotti may be fragile).  Store in a loosely covered container.
Makes 18 biscotti.

Tips: Stir in 4 oz. of candied ginger for a little something extra.
Dip biscotti half way into a lemon glaze for a pretty presentation.

Click below for more yummy cookie recipes!

On a side note: Tomorrow I am co-hosting a cookie swap!  I will be posting pictures and recipes in a few days!!

-Lee Ann

Sweet Butter Cookies- Week 8 of the 12 Weeks of Christmas Cookies

Week 8 of the 12 Weeks of Christmas Cookies!

Sweet Butter Cookies

I found this recipe in a cookbook I recently purchased, Gooseberry Patch Christmas in the Country.  I love Gooseberry Patch books!  The recipe says these cookies are also know as Vinegar Cookies and I have to say they taste very familiar... I'm thinking they taste like a cookie recipe my mom had given me that her grandmother use to make, Tea Cakes.  I'll dig that recipe out and share it soon! 

This cookie does not disappoint.  The taste is very light and buttery.  It's crisp on the outside and slightly chewing on the inside.  I did make a few changes to this recipe just for grins... the original recipe calls for butter.  When I saw that the recipe had no eggs I thought...hey, why not make it vegan?  I also replaced the sugar with vanilla sugar and pressed them slightly before baking with vanilla sugar.  If you don't want to go vegan then just use butter...done.  I love recipes that are versatile!

Likes: The recipe is eggless, good for those with allergies or if you just run out of eggs and still want cookies, great cookie with coffee or tea, the recipe was quite simple

Dislikes: None... I'm not lying.. it's a really good cookie!  I guess some might find it simple or plain..but hey simple cookies need love too.

Printable Version

Sweet Butter Cookies (Vegan)
makes 3 dozen (I used a cookie scoop)

1 cup Earth Balance vegan buttery margarine (or use butter)
3/4 cup vanilla sugar (or use regular granulated sugar)
1 tsp. baking soda
2 tsp. white vinegar
1 3/4 cup unbleached all-purpose flour
1 tsp. vanilla
Vanilla Sugar

Blend together the butter and sugar until creamy.  Add baking soda and vinegar; mix.  Stir in flour; add vanilla. 

The dough will look very crumbly..keep mixing it comes together. 

Using a cookie scoop, drop dough onto a lightly greased cookie sheet.  Take a drinking glass and flatten the first cookie slightly, dip the glass into vanilla sugar and touch to the cookie to make the sugar stick.  Dip again into the sugar and flatten a second cookie.  Repeat on all cookies. Bake at 350 degrees for 12-15 minutes.

Got Cookies?

Click below for more cookie recipes.

Very Vanilla Cupcakes for Mom

As an only child I feel I have a special bond with my mother.  She is THE best mom in the whole world and she's my best friend.  I have no idea what I'd do without her... So in honor of her birthday today, I'd like to say thank you mom for being you and being so darn great!  You're the best!

So, today we are going to surprise her at work with cupcakes for her birthday....

Very Vanilla Cupcakes!

My basic vanilla cupcake recipe which is here.

Then I took my basic vegan vanilla buttercream and jazzed it up.

Printable Version

Very Vanilla Buttercream (Vegan)

1/2 cup shortening (Earth Balance)
1/2 cup margarine (Earth Balance)
3 1/2 cups powdered sugar
2 tsp. vanilla extract
1/4 cup vanilla soy milk
1 vanilla bean, scraped

Beat together the shortening and margarine until fluffy.  Add the powdered sugar a 1/2 cup at a time while the mixer is on low.  If the buttercream gets too stiff add a little of the soy milk.  Add the vanilla extract, soy milk, and vanilla bean and beat to desired consistency.  If buttercream is a little wet for using a piping bag, just add a little bit more powdered sugar.  After frosting cupcakes.... dust them with a little vanilla sugar.  Yum!

Goodbye Halloween... Hello Holiday Season!

Halloween is over and now in my book it's offically the.... Holiday Season! 

Now, the Halloween decorations are coming down and yes, Christmas decorations are going up!! I'm so excited!  Yes, I do decorate at the beginning of November... I like Christmas decorations, what?  There is just no better place in the world than sitting on your couch with the lights off, the Christmas tree on, and a fire in the fireplace.  It's on to serious Christmas shopping as well. (PS I'll be posting Christmas gift ideas/deals that I find along my way)  All the while Thanksgiving plans are underway.  We will be hosting at our house for the first time this year.  Let the planning begin!  But first, a few pictures and recipes from Halloween...

Printable Version

Orange Chocolate Cupcakes(Vegan)

makes 12 cupcakes

1 1/2 cups flour

1/2 cup cocoa

1 cup sugar

1 tsp. baking powder

1/4 tsp. salt

3/4 cup orange juice

1/2 cup canola oil

1 tsp. vanilla

1 tbsp. orange zest

Preheat oven to 350 degrees.  Sift together the flour, cocoa, sugar, baking powder, baking soda, and salt. 

In another bowl,  whisk together the orange juice, canola oil, vanilla and orange zest. 

 Add the dry ingredients to the wet slowly and mix well. 

 Divide batter into 12 muffin cups equally. ( I use an icecream scoop) Bake for 17-20 minutes or until a toothpick inserted comes out clean.  Once cool, frost with chocolate ganache and orange "buttercream".

Printable Version

Chocolate Ganache

1 cup semi sweet chocolate chips

3 tbsp. non-dairy milk

1 tbsp. coconut oil

Melt all ingredients in a glass bowl in the microwave.  Start by microwaving 1 minute.  Then stir.  Then 30 seconds at a time stirring after each time until all the chocolate is melted.  Spread a layer of ganache over each cooled cupcake.

Printable Version

Orange "Buttercream" Vegan

1/2 cup shortening (Earth Balance), slightly softened

1/2 cup margarine (Earth Balance), slightly softened

3 1/2 cups powdered sugar

1 tbsp. orange zest

1/4 cup orange juice

In the bowl of an electric mixer, beat shortening and margarine together.  Once they are combined, start adding the powdered sugar 1/2 cup at a time with the mixer on low.  If "buttercream" get too stiff add in a little of the orange juice.  Once all powdered sugar is incorporated then beat in the zest and orange juice.  Add orange buttercream to the cupcakes after ganache has set.

Now these Pumpkin Cupcakes were seriously amazing to say the least!  They are the most beautiful cupcakes I've ever baked up... perfect little dome on top.  Now the cream cheese frosting... you must try it, it's the best thing you've ever wrapped your lips around I promise.

Printable Version

Pumpkin Cupcakes (Vegan)

makes 12 cupcakes

1 cup pumpkin puree

1/3 cup oil

1 cup sugar

1/4 cup soymilk(I use vanilla)

1 tsp. vanilla

1 1/4 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

Preheat oven to 350 degrees.  Stir together pumpkin puree, oil, sugar, milk and vanilla.  Sift the following ingredients into the wet ingredients: flour, baking powder, baking soda, cinnamon and salt.  Stir together by hand.  Divide batter evenly between muffin cups and bake for 22-24 minutes.

Printable Version

My Go To Cream Cheese Frosting

1- 8 oz. pkg of cream cheese, softened

1 stick of butter, softened

1 cup powdered sugar

 1 tsp. vanilla

Beat the cream cheese until fluffy.  Add in the butter a tablespoon at a time.  Beat in the powdered sugar slowly, then add the vanilla. 

I also made my Vanilla/Vanilla cupcakes.  Click here for that recipe.



My little Elvis



  And, I just wanna say...Thank you, Thank you very much

When life gives you brown bananas....

When life gives you brown bananas..... make Banana Bread!!!


We purchase bananas in our house and for some reason can never seem to get to the last few before they turn brown.... enter the stash of banana bread in my freezer.

Sometimes the banana bread is gobbled up almost directly out of the oven. Then there are times like today where we still have cupcakes around the house awaiting their hour long journey to my husband's office to be enjoyed by his co-workers.  On those days I simply let the loaves completely cool, place them in freezer bags, label and toss them in the freezer.  Here is my reasoning... A. I can not seem to throw brown bananas in the trash, I mean I paid for them and all  B. I could always use a quick easy snack or dessert just waiting for me to thaw it out and serve to my family or friends.  Banana bread is so versatile... from serving it with coffee to serving it with a yummy cream cheese frosting for dessert.  Just the facts ma'am.... I Love Banana Bread.

This recipe is vegan so my sweet little boy can enjoy it...but it is still very good I must say.

Vegan Banana Bread

adapted from The 100 Best Vegan Baking Recipes

makes 1 loaf

1 1/2c. unbleached all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 c. canola oil

1 c. brown sugar, packed

2 bananas, mashed

1/3 c. non-dairy milk (I used almond milk)


Preheat the oven to 350 degrees and lightly grease a loaf pan with cooking spray.

In a small bowl, combine the flour, baking powder, baking soda and salt.  In a large bowl, combine the canola oil and brown sugar.

Add the bananas and milk and stir to combine.

Add the dry ingredients to the wet ingredients and stir until just combined.

Spread the batter into the prepared loaf pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes out clean.  Let cool in pan for 30 minutes.  Run a knife around the edge to loosen the bread and turn out onto a cooling rack.  Enjoy!

Need a quick dessert:  Take a loaf of banana bread fresh or thawed from your freezer and slice it in have long ways(like layers of a cake).  Then frost like a cake with cream cheese frosting! Viola!!  Dessert in a flash.

Here is my all time fave Cream Cheese Frosting recipe (everyone asks for the recipe).

Cream Cheese Frosting

courtesy of Martha Stewart

1- 8oz. pkg. cream cheese, softened

1 stick (8 tbsp) unsalted butter, softened and cut into pieces

1 c. powdered sugar, sifted

1 tsp. vanilla

Beat cream cheese in the bowl of an electric mixer until smooth.  Gradually add in the butter while mixer is running.  Continue beating until very smooth.  Add powdered sugar slowly a half cup at a time.  Beat mixture until smooth.  Add the vanilla.  Makes 2 cups.

**Need a vegan version... just sub tofutti "cream cheese" and Earth Balance margarine for the cream cheese and butter... I've done this and nobody notices the difference!!