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Holiday Baking
Gifts From the KitchenHere's a time-saving tip for the holiday season: Skip the malls. The perfect present for everyone on your list is as close as your kitchen. From melt-in-your-mouth morsels of fudge to sinfully rich German chocolate cake, it's easy to whip up great gifts that they won't want to return.
Vegan Baking Made Easy
Many sweet treats can be made vegan simply by replacing one or two ingredients. Try soy milk instead of cow's milk and dairy-free margarine in place of butter. But what to do about eggs? We asked two queens of the kitchen for their advice.
Here is advice from vegetarian cookbook author Robin Robertson:
• My favorite egg replacer for baking is Ener-G Egg Replacer (available in health food stores). It is made of vegetable starches. I use 1 1/4 tsp. of egg replacer blended with 2 Tbsp. of water to replace one egg.For more of Robin's cooking tips, click here.
• Another good egg substitute for baking is ground flaxseeds. To replace one egg in baking, grind 1 Tbsp. of flaxseeds to a powder in a blender. Add 3 Tbsp. of water and blend until the mixture becomes viscous.
• If your baked goods have a "chemical" taste, you might be using too much baking soda or baking powder in combination with the egg replacer in your recipe. Try cutting back slightly on one of these ingredients, or add more "flavor" (such as vanilla extract) to improve the taste.
Doron Petersan, of Washington, D.C.'s Sticky Fingers Bakery—where everything on the menu is 100 percent animal-free-offers this advice:
• For cakes and muffins, try replacing one egg with 2 Tbsp. of silken tofu whipped until creamy. We use this trick in our blueberry muffins.Easiest-Ever Chocolate Fudge
• For cookies, use 2 Tbsp. applesauce or 1 Tbsp. puréed raisins for each egg in the original recipe. Make sure you have equal parts baking soda to baking powder. This helps give you the lift you need with moisture from the fruit to keep your cookies chewy. This works in pies such as pecan or pumpkin as well.
• For a healthful addition, mix 1 Tbsp. flaxseed meal with 2 Tbsp. water; beat until you achieve a gelatinous consistency and add in place of the egg. This is great for breads, muffins, and scones.
6 Tbsp. margarine
3 1/2 cups confectioners' sugar
1/2 cup sifted cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped walnuts (optional)
Lightly grease a 5"x 9" loaf pan using a little of the margarine.
Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl or boiler over simmering water and stir until smooth. Add the walnuts, if desired.
Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.
Makes 2 to 3 dozen squares.
Chocolate Truffles
1 8-oz. package nondairy cream cheese, softened at room temperature (try Tofutti brand)
3 cups powdered sugar
12 oz. semisweet chocolate, melted
1 1/2 tsp. vanilla
Ground nuts, unsweetened cocoa, or toasted flaked coconut
Beat the cream cheese until smooth. Gradually add the powdered sugar, beating until well blended. Add the melted chocolate and vanilla and mix well. Refrigerate for about 1 hour.
Shape the mixture into 1-inch balls and roll them in the nuts, cocoa, or coconut. Store in the refrigerator.
Makes about 5 dozen truffles.
Variation: To flavor the truffles with liqueurs, omit the vanilla. Divide the mixture into thirds, and add 1 Tbsp. liqueur (coffee, orange, or almond) to each third. Mix well, then proceed as directed above.
Santa's Favorite Sugar Cookies1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 Tbsp. vanilla
1 Tbsp. maple syrup
Egg replacer equivalent to 1 egg
Cinnamon and sugar, mixed together in a shallow dish
Preheat the oven to 375°F.
Mix together the flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, mix the wet ingredients together until well blended. Stir the wet ingredients into the dry ingredients.
Using your hands, shape the dough into a big ball. (If it sticks together well, then it's the right consistency. If not, add a bit of water and mix well.) Roll the dough into cookie-sized balls, then roll each ball in the cinnamon-sugar mixture. Place the balls on an ungreased cookie sheet, flattening each one slightly with the palm of your hand.
Bake for approximately 7 minutes.
Makes about 18 cookies.
Chocolate Rum Pecan Cookies
1/4 cup vegetable oil
1/4 cup soy milk
1/3 cup maple syrup
1/3 cup sugar
3 Tbsp. dark Jamaican rum
2 oz. unsweetened chocolate, melted
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/2 cup chopped pecans
Preheat the oven to 350°F.
Combine the oil, soy milk, maple syrup, and sugar and whip until blended. Add the rum and melted chocolate and mix well.
In a separate bowl, sift together the flours and baking soda. Add this to the chocolate mixture and mix well. Fold in the pecans.
Drop by teaspoonfuls onto a greased cookie sheet and bake for about 8 minutes. Do not allow the edges to darken or burn.
Makes about 40 cookies.
Holiday Pecan Balls
1/4 lb. (1/2 cup) margarine, softened at room temperature
2 Tbsp. plus 1/4 cup confectioners' sugar
1 tsp. water
1 tsp. vanilla extract
1 cup flour
3/4 cup crushed pecans
Preheat the oven to 350°F.
Mix together the margarine, 2 Tbsp. confectioners' sugar, water, vanilla, flour, and crushed pecans. Flour your hands and roll the dough into 1-inch balls.
Bake until lightly brown, about 20 minutes. About 3 minutes after removing from the oven, roll the balls in the remaining confectioners' sugar.
Makes about 20 balls.
Oatmeal Cherry Cookies
1 cup (2 sticks) margarine, softened at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
Egg replacer equivalent to 2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 cups rolled oats, uncooked
1 cup dried cherries
Preheat the oven to 350°F.
Cream the margarine with the sugars, beating until well blended. Add the prepared egg replacer and vanilla and beat for several minutes until light and fluffy.
Mix together the flour, salt, baking soda, baking powder, and cinnamon. Add to the margarine mixture and beat until well blended.
Stir in the oats and dried cherries. Drop the batter by tablespoonfuls onto lightly greased cookie sheets and bake until the edges are just turning brown, about 12 minutes.
Let cool for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Makes about 4 dozen cookies.
Chewy Chocolate Chip-Gingerbread Cookies
1 1/2 cups plus 1 Tbsp. all-purpose flour
1 1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 Tbsp. cocoa powder
8 Tbsp. (1 stick) margarine, softened
1 Tbsp. freshly grated ginger root
1/2 cup dark brown sugar, packed
1/4 cup molasses
1 tsp. baking soda dissolved in 1 1/2 tsp. boiling water
1 cup plus 3 Tbsp. semisweet chocolate chips
1/4 cup granulated sugar
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
With an electric mixer, beat together the margarine and grated ginger root until well blended, about 4 minutes. Add the brown sugar and beat until combined. Add the molasses, and beat well. Beat half of the flour mixture into the margarine mixture. Beat in the baking soda mixture, then the rest of the flour mixture. Stir in the chocolate chips. Chill, covered, for about one hour.
Preheat the oven to 325°F. Roll the dough into 1 1/2-inch balls, then roll each ball in the granulated sugar. Place on baking sheets lined with parchment paper, about 2 inches apart. Bake until the surfaces crack slightly, about 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Makes about 2 dozen cookies.
Mari's Marvelous Congo Bars
2 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cup margarine (1 stick)
1 box (16 oz.) light brown sugar
Egg replacer equivalent to 3 large eggs
1 bag (12 oz.) chocolate chips
1 cup chopped walnuts and/or 1/2 cup flaked coconut (optional)
Preheat the oven to 350°F. Grease a 9"x13" glass baking dish with margarine and/or vegetable shortening or oil, then lightly flour the dish.
Sift together the flour, baking powder, and salt. Set aside.
Melt the margarine over medium heat. Remove from the heat and combine with the brown sugar. Mix in the egg replacer slowly, 1/3 at a time, mixing well after each addition. Add the sifted-flour mixture and mix until just combined. Stir in the chocolate chips and nuts or coconut, if desired.
Spread the dough evenly in the prepared baking dish. Bake until golden brown and a toothpick inserted into the center comes out clean (test the bars after 20 minutes, but you'll probably need to bake them for 30-35 minutes). Set on a rack to cool slightly, about 20 minutes. Cut into 18 bars. Store in an airtight container up to five days.
Makes 18 bars.
Pumpkin Patch "Cheesecake"
12 oz. firm silken tofu, puréed
8 oz. nondairy cream cheese (try Tofutti brand)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust
Preheat the oven to 350°F.
Purée all the ingredients (except the pie crust) in a food processor. Pour the filling into the graham cracker crust and bake for 50 minutes.
Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.
Makes 8 servings.
German
Chocolate Cake(Recipe by Chef Andrew C. Doyle, The Taphouse Grill, Norfolk, Virginia)
For the cake:
6 oz. dried apricots, diced
6 oz. water
3 Tbsp. egg replacer
3/4 cup water
3 cups sugar
3 cups all-purpose flour
1 1/4 cups cocoa
3 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups soy or oat milk
3 tsp. white vinegar
2 tsp. vanilla
Soak the apricots in 6 ounces of water until soft, then purée the apricot-water mixture.
Whisk together the egg replacer and 3/4 cup of water until foamy.
Place the apricot purée, egg replacer, and sugar in a large bowl and mix with an electric mixer until light in color.
Sift together the flour, cocoa, baking soda, baking powder, and salt. Add to the bowl and mix.
Stir together the soy milk, white vinegar, and vanilla and let stand for about 10 minutes. Add to the bowl and mix until smooth and well blended.
Preheat the oven to 350°F.
Lightly grease and flour three 11"x2" cake pans. Line the bottoms of the pans with parchment paper. Divide the cake batter evenly among the three pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely before removing the cakes from the pans.
For the Icing:
2 cups oat milk
2 cups sugar
1 1/2 tsp. vanilla
5 Tbsp. cornstarch
1/4 cup water
2 cups coconut flakes
2 cups walnuts or pecans, chopped
Combine the oat milk, sugar, and vanilla in a saucepan and heat, stirring, until the sugar is dissolved.
Mix together the cornstarch and water to form a paste. Add to the saucepan in a thin stream, stirring until the mixture thickens. Remove from the heat.
Add the coconut flakes and nuts and stir until cool.
Ice one layer of the cake at a time until all three layers are assembled. Pour the remaining icing over the top of the cake. Work it down the sides, using your hands to press the icing into the sides of the cake.
Makes 1 3-layer cake.
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