Tuesday, December 11, 2007

More Holiday Baking!

Cardamon Sugar Cookies
(veganized from Cooking Pleasures magazine)
3 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup margarine
1 tsp ground cardamom
2 egg replacers (Flax or Tofu eggs work well here, or just use Ener-G)
1 tbsp vanilla extract
Additional Soymilk or other non-dairy milk to help get the dough to come together (I needed about 1/4 cup)
Spice Mixture:
1/4 cup sugar or sparkling sugar
1/4 tsp ground cardamom
3 dashes salt
Whisk Flour, Baking soda and salt in a medium bowl. Beat 2 cups sugar, butter and cardamom in a large bowl at medium speed for 3-4 minutes or until light and fluffy. Beat in the egg replacers and vanilla. At low speed, beat in the flour mixture, just until blended. Add additional soy milk if needed to get the dough to come together. Place dough on the counter and knead just until smooth. Wrap in plastic wrap and refrigerate until firm enough to roll, overnight or up to 2 days. Preheat oven to 350 degrees. Line baking sheets with parchment, silicone liners, or spray with non-stick spray. remove dough from refrigerator and let stand at room temerature until able to roll but still firm. On a lightly floured surface, roll out dough to about 1/8" thickness. Use cookie cutters to cut out desired shapes. Place on cookie sheets. Sprinkle, liberally, spice mixture onto the cookies. Bake at 350 for 8-10 minutes or until pale golden brown at the edges. Let cool a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

Kittee's Peanut Butter Fudge
My mom has been making peanut butter fudge every year for Christmas since I was a wee little girl. It's her specialty. I sent her Kittee's recipe last year, and now she uses this recipe. IT'S SO EASY AND TASTES WONDERFUL! I searched around online to link to it, but couldn't find it. I think I got it off of the PPK last Christmastime. Here is Kittee's Famous Peanut Butter Fudge recipe.
1 cup peanut butter
1 tsp vanilla
2 cups sugar
1/2 cup water (or soymilk)
Grease a 8x8 or 9x9 pan or caserole. In a large bowl, place peanut butter and vanilla. Put the sugar and water (or soymilk) in a sauce pan. Bring to a boil. Boil hard for exactly one minute. Dump all at once into the peanut butter mixture and stir quickly to blend. It sets up really fast, so pour into the greased pan quickly, and allow to cool completely before enjoying.


mustardseed said...

YAY! More baking...oh and thanks so much Joni! I got the book downloaded and I can't wait to start! I also got The Joy of Vegan Baking and Veganomicon today.

About the Nutty Cheeze, does it melt well? Can it be grated? I was thinking of putting some in burritos or on pizza for melty cheeziness.

Love the book...the recipes make great sleepover fuel!!

LizNoVeggieGirl said...

mmm, those Cardamon Sugar Cookies sound so intriguing... I've actually never used cardamon before - what does it taste like?

Peanut Butter Fudge?? YUM!! that is DEFINITELY calling my name :0D

Joni Marie Newman said...

mustard...good. glad you got it okay. Nutty Cheeze melts alright, but when I have grated it it just kind of crumbles, so it's probably easier to just crumble it into whatever you want to use it in.

veggiegirl...cardamom is a spice kind of like cinnamon, but not really, kind of like cloves, but not quite. it is pretty strong, so a little bit goes a long way. it takes these plain old sugar cookies to a very grown up place.

mustardseed said...

Yay thanks alot Joni!! now I can make cheezy pizzas and bean burritos WITH cheeze!!

Anonymous said...

I love cardamom so much! I'll have to try both the cookies and the fudge. although I have an inkling the fudge won't last as long as it takes to prepare it, even though it's pretty quick to begin with. ;p

Sheree' said...

I have to make those sugar cookies. I have friends at work that flip because I am vegan and are afraid of anything I make. I am going to make these and bring them to work. I love sugar cookies, but only once a year, Christmas time!

aTxVegn said...

The sugar cookies sound so good! I'm loving all your Christmas baking and I can't wait to start myself!

Ashasarala said...

I'm going to make the peanut butter fudge for Christmas. Thanks for sharing!

mustardseed said...

I like the sound of peanut butter fudge, but what's fudge and what does it taste like? The fudge in the picture reminds me of salted egg yolks...I'm so sorry no offence but I'm just wondering!

Joni Marie Newman said...

HA! Salted egg yolks? I've never heard of that, but it souds disgusting! Fudge is traditionally made with Chocolate and marshmallow cream. This recipe is only peanut butter, sugar, vanilla and soymilk...so I assure you it does not taste like salted egg yolks! Rather it tastes like pure sugary, peantbuttery deliciousness. But as I warned, this recipe sets up very fast, so after you pour your boiled mixture into the peanut butter....MIX FAST and pour or it will start to set up right in the bowl! Also, as with all candy making, getting the mixture to the right temperature before mixing it with the pb is crucial. I've probably made 100 batches of this fudge and probably 1 in 5 doesn't turn out. But that's okay, I save the mixture for other thigs, like ice cream toppings and cookie fillings.

mustardseed said...

Okay, got it, thanks alot! I love peanut butter, so this is gonna be a kid friendly treat for my brother and sister too!

mustardseed said...

You know what Joni? I just have to say this: I'm really glad I came across Cozy Inside.

CROQ Zine said...

Man, I love cardamom and cardamom sugar cookies are the best!!

bazu said...

those sugar cookies look perfect! And I love the idea of making them with cardamom...

Anonymous said...

i made the PB fudge. it made the most delicious, caramel like mixture but after it set was nothing but PButtery sugarcubes. i bet a thermometer would help, i boiled hard for exactly one minute like the recipe says.

i'll just be gently reheating the fudge to use as a topping.

Joni Marie Newman said...

Oh man, bummer. Though that has happened to me before. It really is tricky, as i said above, at least 1 in 5 of my batched flop. TRY AGAIN! It's worth it.

tofufreak said...

ooooooohhhhhh my gooooodnessss. fudge. peanut butter.... YUMMMMYY!!!

Silvia said...

I have just read you whole blog, took me a good couple of hours.... lots of amazing stuff you have put down, thank you so much.
I do wonder though about the sugar for above peanut butter fudge. Normally I see recipes with powder sugar, are you talking about 2 cups of powdered sugar or normal granulated one? White or brown or doesn't matter?

THX !!!

Joni Marie Newman said...

silvia...i'm glad you had fun perusing the pages here! As far as the fudge goes, I have always used plain white (vegan) sugar. The original recipe came from kittee and she put it here: http://www.postpunkkitchen.com/forum/viewtopic.php?pid=302945#p302945

Silvia said...

JonieMarie, thx for the quick reply. I have just now finished making the fudge and though it's still warm ... it already tastes delicious!!! I liked the spoon off feeling I am tasting the best sauce in a world! Can't wait till morning... it's so smooth, sweet, melting ... big thx for the recipe :)

Silvia said...

Sorry forgot to add that as I didn't have enough of white sugar (never have kind of) I used one cup white, 1/3 brown and 1/3 pure fructose. A bit of mixture, but hopefully it works out.

Anonymous said...

Love it!!!!!!!!!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni