This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.
Despite the season’s best efforts to woo me with cakes and cookies and pies (even those coming out of my own kitchen), I’ve been doggedly drawn to savories this winter. I crave soups and broths, piles of steaming veggies and stews, anything to stave off the cold (I know, I’m in Los Angeles—but these walls and windows aren’t built for 50º weather!). This weekend, though, the holiday cookie bug snuck its way into my heart. You know the urge, that longing to get cozy with your oven whilst donning your most well-worn sweats and grooving to the best holiday tunes you can find. Yup, that one.
I grew up making two kinds of holiday cookies, recipes that were my mother’s family heirlooms: raspberry linzertorte bars and pecan snowball cookies (or Russian or Mexican wedding cookies, depending who you ask). Suddenly, in the midst of my reigning savory preference, I decided it was high time to make some snowballs. Except I wanted mine laced with the fragrance of jasmine and bright with matcha green tea.
- 1 stick vegan margarine
- 1 cup sugar
- ½ cup brown sugar
- ¼ cup smooth soy nut butter
- 3 tablespoons water, 3 tablespoons oil, and 2 teaspoons baking powder (mixed together to sub for 2 eggs)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 9 ounces vegan chocolate chips
Roll into balls (about golf ball size) and set on a baking sheet covered in parchment paper. Pop in the oven at 375 degrees for 9 minutes and let cool. Makes about 30 cookies.
These cookies are seriously awesome! They’re soft but with a slight crisp on the outside and they just melt in your mouth 😍 so so good and perfect for the holidays!
This post was created in partnership with Zevia. All opinions are my own.
It’s finally cozy weather here in LA! In point of fact, I am wearing both a sweater AND a jacket at this very moment, and am choosing to completely ignore that it will once again be 80ºF by Thursday. I might even throw a blanket around myself for good measure. Before I cozy up to tell you all about this Zevia- and bourbon-infused sparkling pear sorbet, I want to talk a bit about collective imagination. Our imagination as a country. Our imagination post-childhood playtime. Our imaginative ability to problem solve.
Last Friday, I had the chance to attend Bitten: A Food Conversation, where speakers and audience convened to discuss issues of food, technology, and culture. There were so many exceptional presenters (some of you might remember clips from my Insta Stories), but one talk cut me a bit more deeply than the others.
Maude Standish, a trend forecaster at Fullscreen, spoke to us about futuristic trends in food. She couched the issues in terms of science fiction, but clarified just exactly what that term meant to her.
“I used to be weirded out by eggnog when I was little. ‘What were eggs doing in milk?’ I thought to myself. I had never tried non-vegan eggnog, but I’m glad to say that I really enjoy the vegan versions nowadays.
I was shopping at the grocery store the other day and planned on to make French toast when I got home. Then… I unpacked the vegan nog, and the whole plot changed. Eggnog French Toast for the win! Since this recipe is vegan, I used applesauce and flaxseed meal in place of eggs.”
YOU GUYS. I made you a Thanksgiving pie and it is bonkers good. It’s rich and light and creamy and crunchy and perfectly spicy and just the tiniest bit boozy. It’s a chocolate cream pie with a light spice, smothered with vanilla coconut whipped cream, topped with bourbon pecan crumble and shaved chocolate. In a gingersnap crust. What is even happening. Did I mention it’s vegan?
And I made you a vegan gingersnap chocolate cream pie GIF. Because duh. Vegan cream pies and GIFs go together like bananas and peanut butter. Come to think of it, maybe that should be our next vegan cream pie. But I digress.
This is the perfect pie to grace your Thanksgiving and holiday tables for the following reasons:
1) It’s totally delish.
2) It can be made gluten-free, which would then make it both vegan AND wheat-free, which means that it would probably win some kind of gold award in the hipster pie olympics.
I love love love ValentinesDay, so naturally, I made some treats to share. One of my favorite candy bars are Crunch and Krackels, so I was excited to figure out this healthier, two ingredient version. I puffed quinoa on the stove for a few seconds, and then while that cooled I melted some good quality dark chocolate over a double boiler. I mixed them together, and played around both with making more traditional bark as well as using my heart shaped cookie cutter. The sprinkled cakes are just white, french vanilla cakes with a basic milk and confectioners sugar frosting, dyed pink.