Everything Food
YIELD: 20 COOKIES Just as the name implies, these cookies are super soft and chock-full of pumpkin goodness. I love making these for Halloween parties, as they are always quick to get gobbled up! ________________________________________________________________ Ingredients 1⅓ cups sugar 1¼ cups canned (or fresh, drained well in cheesecloth) pumpkin puree 1 teaspoon vanilla extract 1 …
YIELD: 24 COOKIES These cookies feature all my favorite flavors of trail mix baked right into a scrumptious cookie. The options for mix-ins are endless. Try pepitas, dried blueberries, or even your favorite spice blend to shake things up! ________________________________________________________________ Ingredients ½ cup non dairy margarine 1½ cups turbinado sugar 1 teaspoon vanilla extract 3 …
YIELD: 24 COOKIES To be able to call oneself “perfect” takes a good bit of gusto, but man oh man, do these cookies deliver! Chewy, but crunchy, and baked until gloriously golden, these can also be perfect almond, cashew, or sunflower butter cookies if you have a peanut allergy. Simply swap in another nut or …
YIELD: 24 COOKIES Additively easy, these are always a welcome addition to a standard cookie tray. If you’re like I was as a kid, feel free to sub in chocolate chips for the raisins. ________________________________________________________________ Ingredients ¼ cup water 1 cup non dairy margarine 1 cup brown sugar 1 teaspoon vanilla extract 1 cup brown …
YIELD: 24 COOKIES Crispy, chewy, and crunchy, these chocolate chippers are just like the ones the corner cookie shop makes. Be sure to let these rest for at least 30 minutes before transferring from cookie sheet. ________________________________________________________________ Ingredients 4 tablespoons water 1 cup non dairy margarine 1 cup sugar 1 cup packed brown sugar 1 …
YIELD: 2 CUPS Salty and sweet butterscotch sauce was always my favorite topper for ice cream. I like having a jar stowed away in the fridge for those inevitable ice cream sundae cravings. ________________________________________________________________ Ingredients ¼ cup non dairy margarine 1 cup packed brown sugar ¾ cup canned full-fat coconut milk ½ teaspoon vanilla extract …
YIELD: 1½ CUPS Better than the kind you can buy from the store, this hot fudge sauce keeps for up to 1 month if stored in an airtight container in the fridge. ________________________________________________________________ Ingredients 1 cup sugar ⅓ cup cocoa powder 2 tablespoons brown rice flour (superfine is best) 2 tablespoons coconut oil 1 cup …
YIELD: 1 CUP Espresso and cocoa powders combine for a sinfully rich sauce. Easy to make, it is great served warm over ice cream, or drizzled onto cheesecakes for an extra-special touch. ________________________________________________________________ Ingredients ⅔ cup dark cocoa powder ½ teaspoon espresso powder 1⅔ cups sugar 1¼ cups water 1½ teaspoons vanilla extract ________________________________________________________________ Directions …
YIELD: 2 CUPS This delicious cake topper couldn’t be easier to make, and it only contains two ingredients. Use the best-quality chocolate you can get your hands on for exceptional flavor. Ganache makes a lovely filling in between cakes and cookies, too, especially the Vanilla Wafers. ________________________________________________________________ Ingredients ¾ cup full-fat coconut milk 1½ cups …
YIELD: 2 CUPS DIY sprinkles for cakes and cookies are very simple, and it gives you the option to make your own sprinkles using all-natural food dyes. ________________________________________________________________ Ingredients 1 recipe Royal Icing 4 or 5 different colors of food coloring, paste, or drops ________________________________________________________________ Directions Prepare the Royal Icing according to recipe directions and …