The Ladi Doth Protest Too Much

theloveyturtle:

lindsayhuffman:

Peanut Butter Filled Chocolate Cookies
I found this recipe on flickr, who linked it back to the Vegan Diva, who sited Soy Not Oi, a popular cookbook/zine. B and I are huge fans of both peanut butter and chocolate, and even bigger fans when the two are combined. I figured these would be a great way to break in the new Kitchen Aid, and oh my… I was right! These very well could have been the best cookies I’ve ever made (or eaten for that matter). They tasted something like a Reese’s cup in a cookie… and SURPRISE! They’re veeegaaaan! This recipe, while a little time consuming, will become a staple when entertaining or needing to impress skeptical omni’s.

Cookie Dough:
1-1/2 cup flour1/2 cup unsweetened cocoa1/2 teaspoon baking soda1/2 cup sugar1/2 cup firmly packed brown sugar1/2 cup Earth Balance, softened1/4 cup peanut butter1 teaspoon vanilla extractEgg replacer equal to two eggs (I used Ener-G)
Cookie Filling:
3/4 cup peanut butter3/4 confectioners sugar
In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside.
In a small bowl, (preferably a vintage Pyrex mixing bowl – I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into one-inch balls.

For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet (I lined the sheet with parchment paper). Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 – 9 minutes or until set and slightly cracked. Cool on wire racks.

OMG YES

These looks incredible.
Seems easy enough to swap out eggs and butter for the substitutes (soy allergies), I think a little experiment is in order this weekend

lindsayhuffman:

Peanut Butter Filled Chocolate Cookies

I found this recipe on flickr, who linked it back to the Vegan Diva, who sited Soy Not Oi, a popular cookbook/zine. B and I are huge fans of both peanut butter and chocolate, and even bigger fans when the two are combined. I figured these would be a great way to break in the new Kitchen Aid, and oh my… I was right! These very well could have been the best cookies I’ve ever made (or eaten for that matter). They tasted something like a Reese’s cup in a cookie… and SURPRISE! They’re veeegaaaan! This recipe, while a little time consuming, will become a staple when entertaining or needing to impress skeptical omni’s.

Cookie Dough:

1-1/2 cup flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Earth Balance, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
Egg replacer equal to two eggs (I used Ener-G)

Cookie Filling:

3/4 cup peanut butter
3/4 confectioners sugar

In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside.

In a small bowl, (preferably a vintage Pyrex mixing bowl – I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into one-inch balls.

For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet (I lined the sheet with parchment paper). Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 – 9 minutes or until set and slightly cracked. Cool on wire racks.

OMG YES