8/3/2019 12 4 Vegan Candy Cane Brownies Recipe

1/1

CandyCaneBrownies

1boxfudgebrowniemix

1/4cupapplesaucetoreplaceeachegg

intherecipe

1/4cupwater

1/2cupvegetableoil1cupwalnuts(opti

onal)

9"9"or13"9"bakingpan

Vanillafrosting

Smallcandycanes,crushed

In a large bowl, combine the brownie mix, applesauce, water,and oil until creamy and smooth. If you want to add walnuts,

now's the time!

Put a little bit of oil on your hands or on a paper towel andgrease the inside of the baking pan so the mix doesn't stickwhen you pour it in.

Pour the mixture evenly into the baking pan. (Note: The widerthe pan, the thinner the brownies.)

Preheat the oven to 350F. Bake for about 30 minutes, or untilyou can stick a knife or toothpick in the middle, pull it out, andnot see any brownie gook on it.

Once they're done, set them aside. When they're completelycool, bust out the frosting. (You can add a little red foodcoloring to brighten the frosting, if you like.) Sprinkle thecrushed candy canes on top.

Makes about 12 brownies

HolidayHatPies

1tubevegancrescentrolls

1canpiefilling(cherryandstrawberry

arebothdelish)

Holidaytoppingsofyourchoicepopu

lar

favoritesincludecupcakeicing,freshfr

uit,or

semi-sweetchocolatechips

Preheat the oven to 375F.

Pop open the crescent roll tube and lay each of the rolls out flaton a greased baking sheet.

Place a heaping tablespoonful of pie filling in the middle ofeach of the four crescents, and top with the remaining four cres-cents, sealing the perimeter of each one with a fork.

Bake for about 13 minutes, or until golden brown.

Remove and set aside to cool. Add on any decorative flavoringsyou desire, and then dig into your pocket-size pie treat!

Makes 4 pies

MexicanWeddingCakeCookies

1cupdairy-freemargarine,roomtemp

erature

1/2cuppowderedsugar

1tsp.vanillaextract

2cupsflour1/4tsp.salt

2/3cupchoppedwalnuts

1cuppowderedsugar,fortopping

Preheat the oven to 350F.

In a large bowl, combine the margarine and sugar. Add thevanilla, flour, and salt and blend well.

Stir in the walnuts and refrigerate for about an hour.

Roll the dough into 1-inch balls and set on a baking sheet.

Bake for 12 to15 minutes, or until the edges start to brown.

Remove and let cool. Roll in powdered sugar.

Makes 30 to 40 cookies

Snickerdoodles

1/2cupvegetableoil

1/2cupwhitesugar,plusextra

1/2cupbrownsugar

1Tbsp.vanillaextract

1/4cupvanillaorplainsoymilk

2cupsflour

2Tbsp.bakingpowder

1tsp.salt

Cinnamon,totaste

Preheat the oven to 350F.

In a large bowl, combine the oil, 1/2 cup white sugar, brownsugar, vanilla, and soy milk. Mix in the flour, baking powder,and salt until well combined.

In a separate bowl, combine the extra sugar with the cinnamon.

Roll the dough into small- to medium-size balls and coat withthe cinnamon-sugar mixture.

Place on a greased cookie sheet.

Bake for approximately 10 to 15 minutes.

Makes about 20 Snickerdoodles

Preheat the oven to 350F.

In a large bowl, mix all the cupcake ingredients together with ahand-held mixer set at medium speed for 5 minutes. (Tip: Tilt-ing the bowl at a slight angle while mixing will help achieve asmooth and fluffy batter.)

Lightly spray a cupcake pan with cooking spray. Place liners inthe pan and give them a light spray too.

Fill the liners about three-quarters full and then pop the paninto the oven. Bake for about 15 minutes.

Remove and test for doneness. Poke a toothpick through thecenter of a cupcake. If the toothpick does not come out clean,bake for another minute or two.

Let cool for about 15 minutes while you make the frosting.

In a large bowl, combine all the frosting ingredients except forthe cinnamon sticks and mix with a hand-held mixer for 5 to 10minutes. Once it's fluffy, it's done!

Frost the cupcakes. If you're feeling fancy, top each one with acinnamon stick.

Makes 12 full-size or 16 mini-cupcakesRecipe from Meet the Shannons

For the Cupcakes:

2 1/3 cups flour1 1/2 cups sugar1/2 cup dairy-free margarine

1 1/4 cups vegan egg nog3 1/2 tsp. baking powder1 tsp. salt1 1/4 tsp. rum extract, optional3 Tbsp. applesauce1 tsp. egg replacer1 tsp. cinnamon1/2 tsp. nutmeg

For the Frosting:

2 1/2 cups powdered sugar1/4 cup vegan vegetable shortening(available at health food stores and

most supermarkets)1/4 cup margarine2 tsp. rum extract (same deal as above;I left this out)2 tsp. vegan egg nog1/4 tsp. cinnamon powderCinnamon sticks, for decorating

Soy Nog Cupcakes