Scraps and Snippets ~ Vegan Peppermint Fudge and a Story Update...

I spent the last two days working on edits for Out of the Frying Pan. Can I be honest and tell you that I really like our story? Okay. That sounds so…so…prideful. But, it's the characters I like. Does that sound better? Because the characters are part and parcel, piece and pinches from lots of folks we know and/or would like to know. 

Okay, maybe this will sound better. Peppermint Fudge

I found this recipe in my inbox. Candy Cane Oreo Fudge. Yum. Right? 

Well, of course. The version I made of this hurts so good. So rich, so chocolately, just a perfect hint of peppermint and the mouth feel is crazy velvety. My good friend in grade school introduced me to Bavarian mints when I was a wee lass. I believe those are milk chocolate so they are off my radar, but I remember the feel and taste of those suckers and this is a more grown up version of that. I think I will leave the cookies out next time (after a few days the cookies get really incorporated and soft) and just go for the chocolate mint, or maybe add crushed candy canes with a sprinkle of candy cane on top. 

I live by a Trader Joe's and Trader Joe's has the Peppermint Jo Jos. Just saying. 

Change #1. 

Change # 2. I'm a cheapo. And I didn't want to buy coconut milk creamer. So easy the way she has it, but like I said,  I'm a cheap. So I found a recipe to make your own vegan creamer and since I wasn't putting it in my coffee, I was totally okay with trying it out in a recipe. 

And I wanted to take this a few places so I needed more fudge. So here's what I did, what we got, and here we go. 

18 Peppermint Jo Jo's, Oreos or Candy Cane Oreos (if using cookies)
1 1/8 cup of non-dairy milk
1 1/2 TBSP of agave 
3/4 tsp of cornstarch
3/4 tsp of peppermint extract 
5 and 1/2 Cups vegan semi-sweet chocolate chips (I used the dark, dark ones) 

Grease a 9 x 13 pan. Crumble 16-18 Peppermint Jo Jo's reg Oreos or Candy Cane Oreos on the bottom of the pan. 

Pour milk into a saucepan, add the agave, and cornstarch. Heat until very warm. Add the chocolate chips and stir over very, very low heat until melted. Add the peppermint extract. Pour the chocolate mixture over the cookies. Spin or use a spoon to fill in any holes. Refrigerate two hours, cut the fudge into bite sized pieces and run a knife around the edge of the pan to loosen the fudge. Return to and store in fridge. 

Scraps and Snippets ~ Gingerbread Cookie Cups ~ Vegan

Gingerbread Cookie Cups 

makes approx 7 dozen cookies.

⅔ Cup Earth Balance 

⅔ Cup Coconut Oil (or Earth Balance) 

1 ⅓ Cup packed Brown Sugar 

2  TBSP EnerG with 2 TBSP water

⅔ Cup Molasses 

3 Cups Flour (I used whole wheat pastry flour)
1 1/2 Cups of Arbonne Vanilla Protein Powder (can use additional flour or another protein powder but make sure it's palatable)
2 tsp Baking Soda 

3 tsp Ground Ginger 

1 ½ tsps Ground Cinnamon 

½ tsp Ground Cardamom 

1 tsp Salt 

2 tsp Vanilla

Cream coconut oil/Earth Balance with brown sugar. Add egg replacement and mix well. Add molasses, vanilla, baking soda, ginger, cinnamon, cardamom, salt and vanilla. Beat until all incorporated. Add protein powder and stir, add two cups of flour, mix well. Add the remainder of the flour and mix. Chill dough for two hours or more.

When ready, preheat oven to 350. Grease a mini muffin pan. Roll dough into small balls approx a tablespoon. Press balls into mini muffin tins and press your thumb or finger into the center. Bake at 350 for 12 minutes. Let cool in pan, loosen, pop cookies out and continue to cool.

When the cookie cups are cooled, pipe cinnamon cream cheese frosting into center of cookies

Cinnamon Cream Cheese Frosting

4 Ounces Vegan Cream Cheese 

1 tsp Cinnamon 3 Cups Powdered Sugar 

Milk (I used almond) as needed for consistency (use a TBSP at a time if needed)

Scraps and Snippets ~ Peanut Butter Crack Bars

A recipe fail that turned into a delicious, addictive candy cookie. 

I attempted to tweak a toffee recipe into a Vegan version with an extra tweak. 

Yeah. These aren't toffee. And they are oh so good. Addictive actually. 

Grease a cookie sheet with a rim. Preheat the oven to 350.

Fill the cookie sheet with saltine crackers. (40 squares, approximately a sleeve.)

1/2 Cup peanut butter
1/2 Cup coconut oil
1 Cup brown sugar

Put in a saucepan. Mix and stir over medium heat. Bring to a boil. Boil for three minutes. 

Dump and spread over the crackers. Place the cookie pan in the oven for 5 minutes. 

Remove the pan.

Using the same sauce pan melt and combine:

1/2 Cup peanut butter
1 and 1/2 Cups chocolate chips

Pour over peanut butter crackers. Sprinkle the chocolate with salt. Just a few shakes. 

In a clean pan dump 1/2 Cup crushed peanuts and heat until fragrant. When heated add 1 TBSP sugar and 1/2 teaspoon salt. Stir until sugar melts and begins to stick to peanuts.

Sprinkle peanut mixture over chocolate layer. 

Place the pan in the fridge until completely cooled. When chilled through use a pizza cutter and cut diagonally so the pieces are bite sized. Keep in the fridge. 

Scraps and Snippets ~ Gingerbread Nachos ~

Gingerbread Nachos

I've included some easier store bought suggestions to substitute for the homemade version if you aren't a big fan of cooking and mixing. But it's as easy as making Christmas cookies. And of note, the homemade cookies and dips are lower in fat and contain healthier ingredients than standard holiday fare. Win. Win.

This recipe will feed lots of nibblers. (at least a dozen unless they are starved and this is the only thing you are offering them.) :  ) 
Gingerbread Men

(If you want to take a shortcut any vegan ginger or cinnamon cookies will do. In addition each of these dips would taste great on apple slices and pretzels so put those out as well.
These little guys are pretty simple to make.

Prep two to three cookies trays with coconut oil, spray or butter. Preheat oven to 350.

1/2 Cup coconut oil or non-dairy butter
1/2 Cup applesauce
1 Cup brown sugar (if you are a big fan of sweet add an additional 1/4 cup, these are not overly sweet but kids and adults alike liked them with the recipe as written.) (Also, you will use additional brown sugar as you roll out the cookies.)
6 TBSP molasses
3/4 teaspoon baking soda
1 teaspoon cream of tartar
3 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 and 1/2 teaspoons of almond extract (can sub vanilla)
4 Cups flour (I used whole wheat pastry flour).

Combine room temperature oil/non-dairy butter and applesauce, add spices, soda and tartar and mix well. Add sugar and molasses and combine until completely incorporated. Stir in extract and mix. Finally add the flour and mix well. Chill for ten minutes. Grab about a 1/3 of the dough and roll it between two sheets of waxed paper to slightly thicker than pie dough or equivalent to sugar cookie dough. Sprinkle the dough with brown sugar. Cut out shapes with cookie cutters. Bake at 350 for 10 minutes. Remove from oven and let rest 1 minute. Remove to cooling rack. Reroll cookie dough for another batch. If the dough starts to get sticky refrigerate for another 5 minutes or so. This will make 50-60 cookies depending on size. This batch made about 50 3 x 2 inch gingerbread and 20 1 and 1/2 x 1 inch mini guys.

Nacho Dips (There are five)

The Cran-Orange Dip and the Cinnavanilla Dips are as follows:

You combine the first three ingredients in a food processor and then divide that in half.

1 Can drained white (canelli/navy/white) beans (If you soak and cook your own 1 2/3 cups prepared)

1 Cup brown sugar

1 TBSP vanilla

Whir until smooth.

Place half this mixture (approx ¾ cup) into a serving bowl and stir in a strong ¼ teaspoon cinnamon.

To remaining dip in processor add the following:

Zest of one orange

½ Cup dried cranberries

Combine until cranberries are pulverized. Place in a serving bowl.

Place both of those dips in the refrigerator until ready to serve.

To make easy versions of these:

Cran-Orange Dip

3 TBSP non-dairy cream cheese

1 TBSP orange marmalade (Vegan)

1 TBSP finely chopped dried cranberries or canned cranberry sauce. Mix well. Refrigerate until ready to serve.

CinnaVanilla

3 TBSP Non-dairy cream cheese

1 TBSP brown sugar

½ teaspoon vanilla

1/8 teaspoon cinnamon. Mix well and refrigerate until ready to serve.

Peanut Butter Maple Caramel

¼ Cup brown sugar

1 TBSP coconut oil or non-dairy butter

2 TBSP milk

¼ Cup maple syrup

2 TBSP peanut butter

Combine all in a pan, bring to a rolling boil stirring constantly, boil 1 minute. Remove from heat. Place in refrigerator until ten minutes before you are ready to serve.

“Egg Nog” Dip

1 Can full fat coconut milk chilled for 2 days so the fat separates from the coconut water. (Use Thai Kitchen, Whole Foods 365 brand or Trader Joe's – not Geisha)

2 TBSP maple syrup

¼ Cup powdered sugar

2 sprinkles of cinnamon

¾ to 1 teaspoon nutmeg (start small, you can always add more)

Coconut milk makes great whipped cream. You scrape (some brands are thicker than others. Trader Joe's is the thickest and needs the least amount of time to separate/chill) the thick white layer into a bowl, leaving the watery layer behind (if you are a smoothie or juice drinker or like Thai food, you can save the watery leftovers for one of those). Whip the cream, add the other ingredients and whip until fluffy. It gets firmer in the refrigerator.

Pumpkin Cream Dip:

½ Cup  non-dairy cream cheese

          3 TBSP coconut oil or non-dairy butter

1 TBSP pumpkin puree

1/4 teaspoon freshly grated nutmeg

¼ teaspoon cinnamon

1 Cup powdered sugar

Mix well and refrigerate until ready to serve.