2/29/12

Vintage Craft Books: Make It Yourself


"Make it Yourself, The Complete Step-by-Step Library of Needlework and Crafts," published by Columbia House, New York, 1973.

This is a book I bought for the Scissors and Spice Etsy shop but now I am having a hard time deciding wether to list or keep it (it is really packed with a ton of goodness!). The tutorials are easy to follow, there are great patterns and ideas and the fashions! I want to wear that sweater and the plaid shirt combo together with that wool wide pocket skirt! Super cute. And those crocheted poofs and the circle braided rug. Hello Anthropologie! And I want a whole wall covered in various embroidered alphabet samplers.

For larger and additional images, please check out my Flickr stream.

2/28/12

Spice in the Kitchen: Vegan Zuke Carrot Banana Donuts

Yep, this is about as close as it's going get to a donut being healthy. No eggs. Dairy free. Wheat germ. Oat and spelt flours. Zucchini. Carrots. Bananas. It's baked. Besides the sugar coating, it's pretty good for you, right? That's great because it's impossible to eat just one. And, ha! The kids don't even know they're eating veggies! (Shhh!)

One of the beauties of these, unlike a real cake or deep-fried donut, is they are actually better a day or two after you make them. Make ahead for a brunch and there will no stressing or rushing around the morning of your get-together! Keep them wrapped tightly and bring to room temp before serving.

You will need a donut mold pan for this recipe; I just bought one on clearance at Target for $4.95. The batter can also be used to make muffins or quick bread. For muffins, bake about 20 minutes at 400. For quick bread, bake at 350 for about 50-65 minutes in a loaf pan.



The Best and Healthiest Vegan Zucchini Carrot Banana Donut (Doughnut) Recipe
makes about 12-18


Ingredients

  • 1/3 cup melted vegan margarine
  • 1 cup shredded zucchini
  • 1 medium banana, mashed
  • 1/2 cup very finely shredded carrots
  • 1/4 cup vegan sugar
  • 1/2 cup dark brown sugar
  • 2 tsp vanilla
  • 1 TB energ egg replacer, dry (or cornstarch if you don not have any)
  • 1/2 tsp finely grated lemon peel
  • 1 cup AP unbleached flour
  • 1/2 cup spelt flour
  • 1/4 cup wheat germ
  • 1/4 cup ground oats (Rolled oats ground in a food processor to a fine powder.)
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice  
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 TB apple cider vinegar
  • 1/2 cup raisins (optional--better addition for muffins or quick bread loaf)

Directions
  1. Preheat oven to 425.
  2. Melt vegan margarine.
  3. In a large bowl, mash banana. Grate zukes and carrots and add to bowl. Add sugars, vanilla, egg replacer and lemon peel. Mix until well combined.
  4. Over the bowl, sift together flours, cinnamon, spices and salt. (I do this with a mesh strainer.) Add vinegar. Mix until just combined. Fold in raisins if using.
  5. Add about 3 TB of batter to a greased donut mold. Bake 9-10 minutes.
  6. Let donuts cool in pan and transfer to a wire cooling rack.
  7. To coat in cinnamon sugar, melt 6 TB of margarine in a small bowl. In another bowl, mix 6 TB of sugar and 3 TB of cinnamon. Dip donuts in margarine, drain excess and roll in cinna-sugar!

2/27/12

How To: Make A List, You'll Feel Better

A little list therapy over my morning smoothie. Yes, my writing instrument of choice is always a Sharpie.
Ok, you all know how to make a list, but seriously, when you have tons of thoughts buzzing through your mind, nothing makes you feel more settled and grounded than making a list. Most of the time, those little lists accomplish nothing more than the act of writing out a list (maybe a Zen act in itself?). Then, the other times, those scribbles really get you arse in gear.

This blog was created as an outlet for me to capture, in some concrete way, all the creative projects and recipes I have been working on since I stopped careering when my daughter was born six year ago. Something for me and me alone. Well, since I started the site a year ago, it really has turned into something far more than that. My readership has increased a gazillion fold and I'm so grateful for all the encouragement I have received from other bloggers, friends and blog visitors. Someone once said, "If you want to make a blogger happy, leave a comment on a their posts. It's like fairy wings clapping." Something like that, but yes, if you try a recipe or just want to rant and rave, please comment.

Ok, I'm getting off track, let me get back to the my point.

Lately, I've noticed that I have gotten really recipe heavy. I think this happened after Vegan Mofo. Creating original recipes all month long, I kept that food-focus long, long after October. I stopped doing as much posting on vintage goods, tutorials, photo essays, shop-the-props, etc. All things that I loved and made me super happy. Recently, while searching through some old posts, I realized that I had a broader scope during the early days of Scissors and Spice. Maybe that is not great for a blog to gain readership, and maybe I should actually have a much narrower focus, but truth be told, I was having more fun blogging a year ago. So... now that I have talked your ear off... I decided to make a list.

Here's my rough editorial schedule for the blog now. It's going to help me make sure I am covering all the topics I want to blab about or photograph. Giving myself a guideline will help in so many ways. I feel better.  I really do. Yay! Lists! Cheaper and easier than professional help!

If there are things you want to learn how to do, want to cook, want to complain about, want to see, want to shop, want to review, etc., let me know. Leave a comment, don't be shy, let me know what's the what. Feel free to make a list. What have you been wanting to accomplish lately?

2/26/12

This Weekend: Take the Ladies Bowling




Love bowling. Horrible at it, but in a bowling alley time capsule like this, it doesn't really matter.

For larger images, check out the Scissors and Spice Flickr page.

2/25/12

2/24/12

Friday Favorites: Raw Foods, Paddington Bear Jacket, Blogs, Etsy

I've been really into making nutritionally packed raw smoothies for breakfast and drinking chia kombucha. Here are some of my favorites this week.

1) Garden of Life Raw Protein Powder: A non-whey, non-soy protein addition to my smoothies.
2) Synergy Raw Cherry Chia Kombucha: I love chia seeds in drinks!
3) Raw Cacoa Powder from Vivapura: Minerals! Enzymes! Antioxidants!
4) Artisana Raw Organic Coconut Butter: Tatsy & good for you! Remember the Almond Joy Smoothie?



Aww! My new little cotton Paddington Bear jacket from the Gap. I tried it on at the store, but bought it through the website because, for some some weird reason, it was $30 cheaper. Bizzare! Looks so much cuter in person. I loved it with my black and white striped sweater dress and red Hunter wellies.

Yellow Short Duffle Jacket: Gap

My favorite new-to-me blogs or favorite posts from this week:

1) Cute and Delicious: Photography, crafts and vegan food! Match made in heaven!
2) Little Vegan Planet: Cute and Delicious's other half and heavy on nice photography.
3) Mon Petit Chou, Hibou: More vegan craftiness and cuteness!
4) Oh She Glows: Awesome post: 22 Vegan Snacks
5) Pickles and Honey: I have no idea how I never heard of this blog before? It's right up my alley. Cute photography, personal stories, yummy foods, big sunglasses and bad reality TV lovin'. Winning combo!

I keep thinking of getting a necklace like this with my little ones' names. Problem is, they would probably break it!

Modern Mom Necklace: Camilee Designs on Etsy


And related to jewelry making and Etsy... I can't get this song from the Portlandia live show out of my head (Mr. Scissors and I saw Fred & Carrie perform the past Sunday in Philly at the Troc). "He's making jewelry now. He got his life on track!"

And, by the way, I love Carrie's hair and outfit in the video. I'll bookmark that for later. Have a great weekend everyone!

2/22/12

Spice in the Kitchen: PB Banana Chocolate Chip Cookies


I find the best recipes by tasting the dishes my friends prepare. If eat I eat a prep that is awesome, I have no qualms asking them for the recipe. (Fie on those whom don't share!) My friends Karen and Pete made an awesome batch of peanut butter cookies a few years ago, shared the recipe they used, and I have been using it ever since.  I had always wanted to experiment with it by trying to make it chewier and a little bit more doctored up. Here's what I came up with--something quite different form the original.

I made a mini cookie version of it as cupcake toppers for my children's combined birthday party. They were a big hit with both the kids and adults alike. I even used the leftovers to make sandwich cookies; some I used left over chocolate frosting as the filling and some were stuffed with left over ganache. OH. MY. GOD! Good!

Thanks to Stacia for tipping me off to Smart Balance Organic. I was finally able to find it and I think it may be my new favorite vegan margarine!

Vegan Chewy Peanut Butter Banana Chocolate Chip Cookie Recipe
Makes 6-4 dozen (depending on size); Prep time: 20 minutes (not including baking)

Ingredients

  • 1/4 cup Smart Balance Organic
  • 1/4 cup shortening
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup almond milk
  • 1 TB corn syrup (Ok, I know, I know, but that makes the cookies soft. If you object, use molasses.)
  • 1 TB vanilla
  • 1/4 tsp banana extract (optional)
  • 1/2 of 1 medium banana (pureed)
  • 3/4 cup smooth, sweetened peanut butter
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2-1 tsp salt (depends on how salty your peanut butter is, but I think a tad more on the salty side is good in this recipe)
  • 1 bag of vegan mini chocolate chips
  • 1/2 cup chopped peanuts (Optional. I did not use, but I think they would be an excellent addition specially if you like a little crunch. Salted, roasted would be nice.)


Directions

  1. Heat oven to 350.
  2. Blend margarine and shortening and then add sugars. Blend until light and fluffy.
  3. Beat in banana, corn syrup, vanilla and banana extract. Add banana and peanut butter and beat until smooth, scraping down sides of bowl as you go along.
  4. Sift together dry ingredients. Add in batches to your wet mix. Do not over beat.
  5. Fold in chocolate chips and peanuts if using.
  6. Scoop batter into 1 tsp or 1 TB sized rounded balls. Flatten slightly on a parchment lined cookie sheet.
  7. Bake: for 1 tsp sized cookies: bake for 6-7 minutes. For 1 TB sized cookies: bake 8-9 minutes. (Do not over-bake. The joy of these cookies is that they are soft--if you over-bake then they will be hard. If you are uncertain of your oven's temperature or how they will bake, do a small test batch first.)
  8. Let cool on cookie sheet before transferring to wire cooling rack.

2/20/12

This Weekend: Birthday Party, Thrifting, Portlandia Tour

Saturday, birthday party for my two little ones and thrifting in the late afternoon. Sunday, cleaning house, driving around Chinatown looking for parking, and Portlandia Tour at the Troc in Philly.

2/16/12

Spice in the Kitchen: Mexican-style Shepherd's Pie

The weather is finally chilly enough to prepare baked casseroles for dinner! I love not having to stand over a stove and to let my little oven do all the hard work for me.

I also love eating kale, but was getting bored with the usual ways of preparing it (normally in a soup or an sauteed withAsian-inspired sauce), so I came up with something a bit more unexpected: a vegan shepherd's pie, but with not one, but two twists! It's super healthy with a power nutritional boost from the kale, black beans, and quinoa and it's loaded with Mexican spices! It's like eating a seven-layer dip for dinner!

Serve it right out of the oven to a hungry crowd, bring it to a potluck, bake it now, serve it later (or even freeze it to bake later), wrap the left overs in a whole wheat burrito shell and bring it to lunch the next day... the possibilities of this dish are virtually endless.


Mexican-style Shepherd's Pie with Kale, Sweet Potatoes, Quinoa, & Black Beans Recipe (vegan)
serves 8-10; prep time: hands on, 30 minutes; cooking time, 1.5 hours in total

Ingredients
  • 2 large sweet potatoes
  • 6 cups finely chopped kale
  • 1 cup quinoa
  • 2 cups water
  • 1 tsp olive oil
  • garlic or hing
  • 1/4 tsp salt
  • 1 TB olive oil
  • 1 TB chili powder
  • 1 tsp cumin
  • 1/4 tep red pepper flakes
  • 2 cups finely minced multi-colored peppers
  • 1/2 cup minced onion (or hing)
  • 1 clove garlic minced (or hing)
  • 1/8 cup finely minced cilantro
  • 1 TB minced basil
  • 2 grated carrots
  • 1 15-ounce can of black beans
  • 2 TB tomato paste
  • hot sauce to taste (optional)
  • salt and pepper to taste
  • juice of one lime
  • 1 TB olive oil
  • 1.5 cups frozen organic sweet corn
  • 16 ounces salsa
  • 1 package Daiya cheese
  • for garnish: chopped tomatoes, avocado, vegan sour cream, chopped lettuce

Directons

  1. Preheat oven to 425.
  2. Wrap un-peeled sweet potato with tin foil and toss in oven for about 45-60 minutes.
  3. In the meantime, chop your veggies.
  4. Prepare quinoa: bring quinoa and water to a boil. Turn down heat and let simmer for 20 minutes.
  5. Steam kale until soft.
  6. Saute oil and spices in a pan for 30 seconds, add peppers, onion, garlic (or hing), cilantro, and basil. Saute until soft. Add carrots and saute.
  7. Mix in tomato paste, beans, and hot sauce. Add salt and pepper. Stir unti well combined. Remove form heat.
  8. Remove sweet potato from oven, peel away skins, and mash with juice of one lime, salt and 1 TB of olive oil. Lower oven heat to 350.
  9. In a large casserole dish sprayed with oil, layer your prepared ingredients: 1/2 of the beans, 3/4 cup cheese, 1/2 of the quinoa, all your kale, 8 ounces salsa, beans, 3/4 cheese, corn, quinoa, remaining salsa, then top with the mashed sweet potatoes. (Alternatively, you could combine all ingredients, except sweet potatoes, fill casserole dish and then top with potatoes). Sprinkle top with chili powder, Daiya and bake for 30 minutes. 
  10. Serve with garnishes and enjoy!

Shop the Props!
Napkins: West Elm

2/15/12

S&S Etsy Shop: Catherinholm Red Lotus Enamelware Baking Pan

This Catherinholm dish was just listed in the shop yesterday and it sold within a few hours. I still thought I would share this image of it because it is just so... dreamy!

2/13/12

Spotted: Names of Love; Tree Carved Lettering



There's nothing like vandals expressing their love to help get you in the Valentine's mood. I wonder if Paulie & Laura or Rich & Dawn are still together?

Pictures taken at the Hagley Museum in Delaware.

2/12/12

This Weekend: Red, Whites, and Blacks

Date night. 13 years strong. Vegan Poboys. Old City. Stinking at pool. Walks in the snow. Birthday cakes for two.

2/10/12

Scissors Craft: Valentine's Day Charm Necklace Tutorial

If you are lucky enough to have a daughter, a best girl friend, or a mom you adore, making something for her for is the perfect gift idea for Valentine's Day! Not only is this craft cute, it's so super easy that you'll be making them for everyone you know, maybe even your frienemies!

I'm going to reference this idea again for a children's class Valentine card exchange craft, so bookmark it and buy your supplies! It is simple enough for kids to do and makes a lovely teacher's Valentine's Day present! Great snowy Sunday morning craft.


Scissors and Spice: Valentine's Day Charm Necklace Tutorial
time involved: 20 minutes hands on time; 30 minutes bake time

All these materials are can be purchased from a craft store; I grabbed these at Michael's.

Materials

  • Micro heart-shaped cookie or fondant cutter
  • Red Sculpey
  • Toothpick
  • Charms
  • Jump rings
  • Necklace/chain
  • Rolling pin

Directions:

Step One: Preheat oven to 275. Pinch off a small piece of sculpee and roll it out to 1/4 inch thickness.
Step Two: Cut out heart shape. Remove from cutter
Step Three: Poke a hole in the heart that will be big enough for the jump ring to move freely through it.






Step 4: Bake Sculpey heart at 275 for 30 minutes.
Step 5: Untwist jump ring and slip through hole in heart charm. Close jump ring. Slip the charm on to your chain and whatever other charms you want to add and you're done!
Step 6: Give it! I created a felted envelope pouch to present the gift.
--I had always wanted to learn how to do a blanket stitch and I used this opportunity to learn how with this great tutorial from Holiday Crafts and Creations.

2/7/12

Around the House: Fire Truck & Train Banks Collection

As every parent knows, the first child gets all of the attention. In all my thrifting, I never really bought any tchotchkes for my son, but as you may recall, my daughter's room has tons of dust collectors. So, I thought it was about time I started a collection for my second born so he doesn't feel left out. He loves trains and fire trucks which makes these two finds a perfect kitschy start to his very own piece of cluttered vintage heaven.

BTW: I love that the fire truck was customized to represent our local fire company! Too cute!

Spice in the Kitchen: Raw Pepita & Sun Dried Tomato Pasta Sauce

I love eating raw; I feel so energetic, happy, and clear-headed when I do. I also love trying to come up with new recipes to keep "cooking" raw fun. I originally tried this out as a salad dressing, but it was too thick for that application, so I tried it on zuke pasta and it was just right. Mr. Scissors loved it too and used it as a veggie dip. I need to make another batch really soon!

To make zucchini pasta, put a zuke, not peeled, through a spiral slicer. If you don't have that handy contraption, grating the zukes works as well. Great dish in the summer for when your garden is being terrorized by over-sized squash!

Raw Pepita & Sun Dried Tomato Pasta Sauce Recipe (vegan, gluten-free)
Serves 2-4 depending on serving size


Ingredients
  • 1/2 cup sun dried tomatoes
  • 1/2 cup raw pepitas
  • 2 cups warm water
  • 1/2 bell pepper
  • 1/2 cup fresh basil leaves (not packed)
  • 1 tsp crushed red pepper flakes (optional)
  • 1 tsp nutritional yeast (optional--will give it a more "cheesy" flavor)
  • 1/2 green bell pepper (red would work as well)
  • garlic or hing (use as much or as little as you would like)
  • 1/2 - 1 TB Spanish olive oil
  • sea salt and pepper to taste




Directions
  1. Soak sun dried tomatoes and raw pepitas in warm water for at least 30 minutes. Drain and reserve soaking water.
  2. In a food processor, combine all ingredients until somewhat smooth. If it is too thick, add reserved water 1/8 cup at a time. The sauce will be semi-chunky. 
  3. Keep covered and refrigerated until ready to serve. Stays fresh for about 5 days. Can be used as a sandwich spread, veggie dip or for raw or cooked pasta.

Shop the Props!
Napkins: West Elm

2/6/12

Spice in the Kitchen: (Mostly) Raw Almond Joy Smoothie Recipe


You know how they say, "Necessity if the mother of all inventions"? Well, it is true. This smoothie recipe is living proof. I am seriously addicted to drinking my meals now! When I was out of both plain almond milk and bananas yesterday morning, I looked over at the bowl full of avocados on my counter and said, "Guys, I'm going to give you a chance!" I winged it, threw things in the blender and came up with something fantabulous. I am not ashamed to say, I made it again this morning!

(Mostly) Raw Almond Joy Smoothie Recipe (vegan, gluten-free)
serves 2 (or one very hungry person)


Ingredients

  • 1 cup coconut milk (You could use canned, making this VERY decadent, but I used the milk from a carton.)
  • 1/4 cup chocolate almond milk (optional)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 half of an avocado
  • 1/8-1/4 cup raw almonds
  • 2-3 TB raw coconut butter (Use as much as you want, but it depends on how many calories you are watching.)
  • 1/2 tsp stevia powder (You can use a liquid sweetener instead, but again, the level of sweetness depends on if you are watching those things. I think this smoothie is just fine without a tons of extra sweetness.)
  • 2 TB raw organic cacoa powder
  • 3-4 organic raw medjool dates
  • 1 scoop of raw protein powder (optional)
  • 1.5 cups ice


Directions

  1. If you have a powerful blender, then just throw everything in and process until smooth.
  2. If you have a blender from Target, then blend milks, vanilla, cinnamon, avocado, almonds, coconut butter, sweetener and cacoa powder until smooth. Add dates, blend, then add nuts and the lastly, add your protein powder and ice. Blend until smooth.

This Weekend: Fairy Houses, Cookies, and Swamps

Despite it being February, spring is in bloom and fairies have their doors wide open to welcome visitors. But, if you take a walk in the woods to enjoy the weather, watch where you walk, because there just might be a swamp underfoot. Thankfully, there is always freshly baked cookies and a warm bath when you get home.

2/4/12

A Very Happy Vegan Valentine's!

Happy Valentine's gentle readers! If you haven't joined me on Twitter, please head on over and say hello!

In an effort to build up my presence on the Twitterspheres, I am doing a giveaway: If Scissors and Spice can make it to 300+ Twitter followers by February 7, 2012, then I will send one lucky Twitter follower a dozen yummy Valentine-inspired vegan cookies. Will it be you? The chances are pretty good, so tell ya mamma and tell ya friends and follow me on Twitter, @scissors_spice. Xs and Os!

2/2/12

Vintage Cookbooks: National Blank Book Co.; Recipe File Book



Some details of a nice pattern from the cover of an unused vintage recipe file folder that will be in the Scissors and Spice Etsy shop soon. I'm not one for the color combo of this pattern but it truly works here.

And if you are looking for a recipe for fruit salad with a dressing, the intro to the vegetables and fruits section has you covered!

Reblog: Vegan Pub Cheese for the Super Bowl!

No one will know it's not cheese! Just make sure you let your nut-free friends know the score.





So, I have a problem. If I can't figure something out, I will run the issue through my mind like a hamster on a, well, hamster wheel. I have been carefully meditating on our Superbowl menu for some time now. I was thinking mini-dim-sum, maybe vegan brunch, maybe the classics like nachos and pizzas... Nothing was sticking. Then, laying in bed this morning, the lightbulb went on and I exclaimed "MY VEGAN PUB CHEESE! YES!" It's a vegan cheese party! Thanks brain for thinking such good thoughts!

This was, by far, the most popular recipe I created for Vegan Mofo and is very pinned and repinned on Pinterest.

Sun-dried Tomato & Roasted Red Pepper Pub Cream Cheese Recipe (vegan, gluten-free)
Prep time: 15 minutes | Yields about 1.5 cups
with dip and dressing variations!

Ingredients
  • 1 cup raw cashews
  • 1/2-1 cup hot water
  • 1 tsp tahini (optional)
  • 2 tsp nutritional yeast
  • 2 tsp lemon juice
  • 1/2 tsp mince garlic or hing (If you like things garlicky, by all means, add more.)
  • 1 tsp minced basil
  • 2 TB sun dried tomatoes
  • 1/2-1 tsp salt (according to taste)
  • dash pepper
  • 1/2 red bell pepper roasted under a broiler, skin removed and chop into tiny bits


Directions
  1. In a powerful food processor, grind up cashews, tahini and 1/2 cup of hot water. This should make it like a grainy nut butter. Keep adding water in small amounts until the cashews turn into a thick, creamy paste.
  2. Add the nooch through basil. Process. The longer you process, the smoother it will become. About 3-5 minutes.
  3. Add chopped sundried tomatoes, salt and pepper. Process for a minute more.
  4. Remove from food processor and fold in chopped bits of roasted red pepper.
  5. Store in fridge until ready to use. Will probably last a week refrigerated. Great to prepare ahead of time for a party!
Variations: Add about an additional 1/4 to 1/2 cup of water and you've got vegetable dip! Add yet more water and you've got yourself a creamy salad dressing. The more water you use, the more salt you may need to add.

Bread: I used the vegan seeded baguette from Trader Joe's. Cut your loaf in slices on an angle, drizzle with olive oil (May I recommend Trader Joe's Spanish olive oil?) and place oil side down on a cast iron pan set to medium heat. Weigh down the slice with a not-too-heavy pan of water. Takes a minute or two to look like the picture above; watch your slice so it does not burn!


-----------------------------------
PS: Who do you want to win? I'm originally from Massachusetts, so you know what that means... I mean, the Eagles aren't in it, so I have to root for someone, right? 
Oh, you don't like football? Me neither, I just like to yell at my TV screen and eat junk food.

2/1/12

Spice in the Kitchen: Chocolate Raspberry Thumbprints R4 Lovers

This is a versatile little cookie dough that I have used from everything from vegan brownie cookie sandwiches to vegan gluten-free chcocolate chocolate chip cookies. I usually just adjust the flavoring/composition just slightly to suit the type of cookie I am making, but it essentially remains the same. If you bake, you know when you find a good recipe, you save it and use it again and again!

Since this dough holds up so well, I thought it would make a suitable base for a thumbprint cookie, and it did! This is a perfect cookie to prepare for Valentine's day. You can get fancy and shape them as hearts before you make your thumbprint.

Chocolate Raspberry Thumbprint Cookie Recipe (vegan) (For Valentine's Day!)
Makes 4-5 dozen

Ingredients

  • 1 12-ounce bag of semi-sweet chocolate chips
  • 1 cup Earth Balance
  • 1 cup light brown sugar
  • 3 TB Ener-g Egg replacer mixed with 1/4 cup warm water
  • 2 tsp vanilla
  • 2 cups of AP flour
  • 3/4 cup of cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 8 ounces seedless raspberry preserves (TIP: If you stir it up with a spoon, it is easier to place in the cookies.)


Directions

  1. Preheat oven to 350.
  2. Melt chocolate using double broiler or microwave. Let cool for a minute.
  3. Beat Earth Balance and sugar together with a mixer. Add egg replacer and vanilla. Blend until well combined. Slowly add melted chocolate until thoroughly mixed.
  4. Sift dry ingredients and then add in batches to wet ingredients. Mix until combined.
  5. Scoop 1 tablespoon of dough and roll into a ball. Place on baking sheet. Flatten each ball with the palm of your hand and make a thumbprint in the middle. Fill indent with about 1/2 tsp of raspberry preserves.
  6. Bake for about 10-11 minutes. Let cool and, if desired, drizzle with melted chocolate.