Easy to Make Vegan Chocolate Eggs

I post this every year, so if you've seen it before, that's why...

Cruelty free Easter eggs! These are fun if you have little ones or even for yourself. They are slightly reminiscent of those Cadbury ones, but the filling is not nearly as runny.

These also make a mean peppermint patty, so you don't have to wait until Easter to enjoy them! As a matter of fact, you can sub any flavor into the center and make a variety of chocolates.

1/2 cup light corn syrup
1 tablespoon pure vanilla extract
3 cups powdered sugar
A few drops yellow food coloring, optional (A little turmeric makes for an awersome all natural coloring)
Extra powdered sugar for dusting
12 ounces nondairy semisweet chocolate chips

In a bowl, mix together corn syrup and vanilla. Begin adding in sugar one cup at a time. Work in the sugar until you get a dough that is the consistency of play-dough.

Divide into thirds. Add yellow food coloring to 1/3 of the dough. Divide that 1/3 into 12 even pieces and roll into small balls. Dust with extra powdered sugar as you work to prevent them from getting too sticky. Place on a sheet of parchment or wax paper and set aside.

Divide the remaining 2/3 into 12 equal pieces and form into small patties. Once again dusting with powdered sugar as you work.

Add one "yolk" into the center of each patty and wrap the patty around it. Form into an egg shape, Dusting as you work. Place on parchment or waxed paper and place in the freezer to stiffen up before you dip them in the chocolate, about an hour or so.

While your "eggs" are freezing, you can melt your chocolate, either on a double boiler or in the microwave.

Dip each egg in chocolate and return to wax paper to cool and harden. You can place them back in the freezer to speed up the process if you'd like.

Yield: A dozen "eggs"

Variations:
Peppermint Patties: Instead of dividing into thirds, add 2 tablespoons (30 ml) of peppermint extract to the corn syrup and vanilla before adding the sugar. Add a little green food color (optional). Divide into 24 equal pieces and form into patties. Follow the recipe from there.

Get creative with the flavors! Add 2 tablespoons (30 ml) of lemon or orange (or almond or anise or cinnamon...) extract instead of the peppermint. Add a touch of yellow or orange natural food color, or whatever color matches the flavor you use to make a variety.

Easter Eggs!

(This was originally posted in 2010 and is included in 500 Vegan Recipes. )

Cruelty free Easter eggs! These are fun if you have little ones or even for yourself. They are slightly reminiscent of those Cadbury ones, but the filling is not nearly as runny.

These also make a mean peppermint patty, so you don't have to wait until Easter to enjoy them! As a matter of fact, you can sub any flavor into the center and make a variety of chocolates.

Cruelty Free Easter Eggs
1/2 cup light corn syrup (or clear agave)
1 tablespoon pure vanilla extract
3 cups powdered sugar
A few drops yellow food coloring (or a it of turmeric!) optional
Extra powdered sugar for dusting
12 ounces vegan chocolate chips

In a bowl, mix together corn syrup and vanilla. Begin adding in sugar one cup at a time. Work in the sugar until you get a dough that is the consistency of play-dough.

Divide into thirds. Add yellow food coloring to 1/3 of the dough. Divide that 1/3 into 12 even pieces and roll into small balls. Dust with extra powdered sugar as you work to prevent them from getting too sticky. Place on a sheet of parchment or wax paper and set aside.

Divide the remaining 2/3 into 12 equal pieces and form into small patties. Once again dusting with powdered sugar as you work.

Add one "yolk" into the center of each patty and wrap the patty around it. Form into an egg shape, Dusting as you work. Place on parchment or waxed paper and place in the freezer to stiffen up before you dip them in the chocolate, about an hour or so.

While your "eggs" are freezing, you can melt your chocolate, either on a double boiler or in the microwave.

Dip each egg in chocolate and return to wax paper to cool and harden. You can place them back in the freezer to speed up the process if you'd like.

Yield: A dozen "eggs"

Variations:
Peppermint Patties: Instead of dividing into thirds, add 2 tablespoons (30 ml) of peppermint extract to the corn syrup and vanilla before adding the sugar. Divide into 24 equal pieces and form into patties. Follow the recipe from there.

Lemon or Orange Candies: Get creative with the flavors! Add 2 tablespoons (30 ml) of lemon or orange (or almond or anise or cinnamon...) extract instead of the peppermint. Add a touch of yellow or orange food color, or whatever color matches the flavor you use to make a variety.

All natural food colors can be made using a variety of ingredients...my favorites are turmeric (yellow), beet juice or powder (pink), tomato powder (orange), and spinach juice or powder (green), or you can buy all natural food colors from India Tree.

The Amazing All Purpose Sugar Cookie!

I love sugar cookies in all of their glory. Naked, as drop cookies. Rolled out and cut out. Iced and purty with sprinkles, or rolled up and sliced. There are so many ways to enjoy the delicious, ambitious sugar cookie.

Every Christmas I make them. This year I got smart and whipped up 6 batches of dough, and put it in the fridge so that I could manipulate it into what ever I wanted...when ever!



Here is my recipe for basic sugar cookie dough:
Sugar Cookies
2 sticks margarine (I use Earth Balance Buttery Sticks)
1 cup sugar
1/4 cup soy yogurt (vanilla, or plain)
1 tbsp vanilla extract
3 cups flour
2 tsp baking powder
1/2 tsp salt

With an electric mixer, cream together margarine and sugar until fluffy. Add yogurt and vanilla extracts. Sift in flour, baking soda and salt. Mix until well combined. Divide into 4 equal pieces, wrap with plastic wrap or wax paper and refrigerate at least one hour. Use as desired.

Christmas Cutouts
Preheat oven to 350 degrees. Roll out dough onto a well floured surface and cut into desired shapes with cookie cutters. Bake on a nonstick baking sheet (or line with parchment or a silicone baking mat) for 10-12 minutes. Remove from oven, let cool 5 minutes, transfer to cooling racks to cool completely. Allow to cool before icing.



Chocolate Dippers
Make one recipe of dough above. Preheat oven to 350 degrees. Divide into 4 equal pieces. Roll out to 1/8" thick. Use a 3 inch round cookie cutter (or a pint glass) to make round cookies. Bake for about 10 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely. In a double boiler, container melt 12oz chocolate chips along with 1/2 bock (2oz) baker's wax (parowax.) Dip one half of the cookie into the chocolate and then set on wax paper to cool and harden. You can sprinkle on broken candy canes for extra Christmassy goodness.



Chocolate Peppermint Pinwheels
Vegan or not, we all love to watch the Food Network. I especially love to watch during the holidays. All the specials!!! The other night I was watching Alton Brown making Christmas Cookies for the big guy (Santa) himself. I totally stole this idea from him! GENIUS!


Make one recipe of cookie dough above. Divide dough in half. In one half, knead in 1 cup of crushed candy canes. In the other half, knead in 1/2 cup melted chocolate chips and 2 tsp peppermint extract. On a floured surface roll out the chocolate dough to a rectangle about 1/4 inch thick. Set aside. Repeat with the peppermint dough. Place one on top of the other and roll it up. Wrap in plastic wrap or wax paper and put it back in the fridge for at least an hour. When you are ready to bake them, preheat oven to 350. Line a baking sheet with parchment or a silicone mat. Slice the log into 1/4 inch slices. Place on cookie sheet 2 inches apart. Bake for 12-15 minutes. Allow to cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

Candy Cane Sugar Cookies
Make one recipe of dough above. Divide dough in half. In one half, mix in red food coloring. Roll dough into ropes about 1/2 inch thick and 6 inches long. Twist together one white and one red rope and shape into a candy cane. Bake 10-12 minutes. Allow to cool completely before removing from cookie sheet.

Candy Cane Bark

Chocolate and peppermint. A holiday combo made in heaven.



Candy Cane Bark
24 oz (680g) semi sweet chocolate chips (2 bags)
4 oz (116g) parowax (1 block)
10 oz (288g) crushed candy canes (24 normal sized canes), divided
1 tablespoon peppermint extract

Melt chocolate chips and parowax in a double boiler. Line 2 baking sheets with parchment or wax paper. Mix about three quarters of the candy canes and peppermint extract into the chocolate. Spread half of the mixture on each of the baking sheets. Sprinkle the remaining candy canes on the top of the chocolate. Allow to cool completely (you can put it in the fridge.) Once completely hardened and cooled, break into pieces and package for gift giving!

Espresso Chocolate Chip Cake

Just in time for Valentine's Day. I plan on passing these out tomorrow to cclients and coworkers. I even wrapped some individual pieces to hand out as mini-gifts. This cake is really moist and gooey and rich. Make sure to have a nice tall glass of soymilk close by while you eat it.

An army of mini cakes:


Inside Shot:


All wrapped up and ready to go (Note, sticker paper does not stick to parchment!)


Individual pieces:


Here's a label you can print out if you want to make your own:


Espresso Chocolate Chip Cake (makes 6 mini loaves)
Wet Ingredients:
6 oz vanilla soy yogurt (or plain)
1 cup canola oil
1 tbsp vanilla extract
1 tbsp chocolate extract (or more vanilla)
2 cups sugar
2 tbsp molasses
1/2 cup coffee flavored liquour
1 cup soymilk (vanilla or plain)
1/2 cup instant coffee crystals

Dry Ingredients:
3 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup cocoa powder
2 tsp baking powder
2 tsp baking soda
2 tbsp cornstarch
1 tsp salt
1 1/2 cups chocolate chips

Directions
Preheat oven to 350. In a large bowl, mix together all wet ingredients. In a seperate bowl sift together all dry ingredients, except chocolate chips. Add dry to wet, mix well. Fold in chocolate chips. Fill mini loaf tins 2/3 full. Bake at 350 for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Covered Pumpkin Candies

Happy Halloween Again!

This one was inspired by a recipe over on FabulousFoods.com. I tweaked it to my liking and made pumpkins instead of mice.

Ingredients:
2 cups crispy rice cereal
1 cup powdered sugar
1 cup peanut butter
1 cup coconut flakes
1/4 cup margarine
1/2 cup peanuts
1/4 cup chocolate chips
1 additional bag of chocolate chips (for melting and dipping)
wax paper

Directions:
In a large mixing bowl, mix together all of the ingredients (except the extra package of chocolate chips) with your hands until you have a massive sticky, gooey mess. Then form small disc shapes, about 1/2" thick and 2" in diameter. Place on wax paper.



In a glass bowl, melt your chocolate chips in the microwave. I go one minute, stir, 30 seconds, stir...until fully melted. Dip each disc in chocolate and return to wax paper to cool and harden.



Decorate as desired! I used Marzipan to make my faces. Now, listen, I am no chocolatier! Nor am I a marzipan artiste, but these are easy, cute and I like my treats to look more like tricks anyhow!