Posts Tagged ‘Cakery Friday’

Cakery Friday: Iced Pumpkin Cookies



papery & cakery / iced pumpkin cookies





It appears as if holiday cheer is coming at us from all angles. I noticed yesterday one of the local neighborhoods has put up their Christmas lights and Starbucks has officially changed to their red cups. So why should this blog be any different? I absolutely adore pumpkin pie {it’s extra good chilled for breakfast} and these pumpkin cookies have a very similar flavor. They are amazing with or without icing and would make a perfect addition to any holiday meal.

Gather all of the ingredients.



papery & cakery / iced pumpkin cookies



In the bowl of your electric mixer fitted with the paddle attachment beat 1 cup {two sticks} of unsalted, room temperature butter with 1 cup of granulated sugar. Add in 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon of nutmeg. Beat until combined.



papery & cakery / iced pumpkin cookies



Beat in 1 egg and 1 teaspoon of vanilla until combined. Add in 1/2 a can of pumpkin puree, beat. And finally add in 2 cups of all-purpose flour and mix just until combined.



papery & cakery / iced pumpkin cookies



Drop dough by heaping teaspoons 2 inches apart on a cookie sheet fitted with a Silapt baking sheet or parchment paper. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.



papery & cakery / iced pumpkin cookies



 



papery & cakery / iced pumpkin cookies



Finally, ice cookies using your favorite buttercream recipe – I used this one. Sprinkle with a little bit of cinnamon and enjoy!



papery & cakery / iced pumpkin cookies





For a printer-friendly version of this recipe click here: Iced Pumpkin Cookies

Happy Baking.

xoxo,

Ali

 

Cakery Friday: Chocolately Chocolate Fudge



papery & cakery / chocolate fudge





Fudge was one of the first desserts I learned to make when I was a youngin’. I used to make it as a birthday gift for all of my friends on their special day. This recipe is slightly lighter than my original favorite, but it’s just as good. Gat-free evaporated milk, marshmallows and Earth’s Balance soy free butter are better than their fattening counterparts. Fudge: it’s not just for birthdays any more!

Gather all of the ingredients.



papery & cakery / chocolate fudge



Coat an 8 x 8 inch pan with aluminum foil and nonstick spray.

Stir together 1 2/3 cup sugar with 2/3 cup fat-free evaporated milk and 2 tablespoons of Earth’s Balance {or whatever butter alterantive you prefer} soy free butter. Bring to a boil in a pan, reduce heat to medium-low heat and cook for 3 minutes, stirring constantly.



papery & cakery / chocolate fudge





papery & cakery / chocolate fudge



Stir in 12 ounces of semisweet chocolate and 14 large marshmallows. Remove from heat and stir until smooth.



papery & cakery / chocolate fudge



Pour into pan and refrigerate until firm, about two hours. Cut into small squares and serve.



papery & cakery / chocolate fudge





papery & cakery / chocolate fudge





For a printer-friendly version of this recipe click here: Chocolately Chocolate Fudge

Happy Baking!

xoxo,

Ali

Cakery Friday: Vegan, Raw Crunch Bars



Vegan, Raw Crunch Bars /  Papery & Cakery



Healthy rice crispy treats? Sign me up! These bars are seriously delicious. They have just enough sweetness to satisfy your cravings but they have nada to feel guilty about because they are literally a healthy treat. AND they are vegan, gluten-free and require zero baking!

Gather all of the ingredients.



Vegan, Raw Crunch Bars /  Papery & Cakery



In a small bowl combine 1/2 cup coconut oil {melted to room temperature} with 1/2 cup cocoa powder, 5 tablespoons of liquid sweetener {I used maple syrup}, pinch of salt and 1 teaspoon of pure vanilla. Mix well.



Vegan, Raw Crunch Bars/ Papery & Cakery



Fold in 1 cup of crisp rice cereal.



Vegan, Raw Crunch Bars/ Papery & Cakery





Vegan, Raw Crunch Bars/ Papery & Cakery



In an 8 x 8 inch pan that has been lined with parchment paper {or a round pan, because that’s all I had at the time}, pour in the crispy mixture and smooth top. Place in freezer to chill/harden.



Vegan, Raw Crunch Bars/ Papery & Cakery



Meanwhile make the drizzle. Mix 2 tablespoons of all natural peanut butter with 1 1/2 teaspoons of coconut oil and 1 teaspoon of maple syrup. Stir to combine.

When bars have hardened {about 15 minutes}, remove from freezer and cut into bars. Simply drizzle the peanut butter mixture over the top of bars and allow to chill again for 10 minutes.



Vegan, Raw Crunch Bars/ Papery & Cakery



Bars are best served straight from the fridge/freezer as they will melt slightly at room temperature.

For a printer-friendly version of this recipe click here: Vegan Raw Crunch Bars

xoxo,

Ali

 

 



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