Just so we’re clear. All those Spicy Chocolate Snickerdoodles that disappeared… it wasn’t Rob’s fault. Blame the breastfeeding mama and her group of mom friends. I am making a second batch so Rob can enjoy them, too. They will also come with me to our much anticipated annual cookie exchange. Last year, I made 3 batches of cinnamon snaps to share and swap, and this year, decided to share two different kinds of cookies. In theory, I could simply multiply the recipes but instead, I wanted to #tryallthecookies.
The next cookie was an awesome hit. How could you go wrong with chocolate fudge mint cookies?? You can’t. Mint chocolate chips as well as crushed candy canes are on top for extra fun and the cookies are lovely, fudgy and chocolately. These have been a huge hit and I can see these becoming as endearing as World Peace Cookies. Isa‘s description was apt: “They are going to be the best thing that happens to anyone this holiday season, even if they get that Cabbage Patch Kid they’ve been so desperately wanting.”
Yup, this recipe is from Isa Chandra Moskowitz’s latest cookbook, Superfun Times Vegan Holiday Cookbook which focuses on vegan meals for the holidays. Vegan food goddess extraordinaire, her cookbook does not disappoint with over 250 recipes. Each holiday, from New Year’s Day and Chinese New Year to Cinco de Mayo and Hallowe’en, she’s got your holidays covered. I love Isa’s recipes so it is no shock that I love this cookbook, with recipes that are a bit more glam than her last book, Isa Does It (see my review here). If you want recipes to impress (Epic eggplant lasagna, anyone?), this is where I’d turn to first.
The recipes are a mix of classics and tradition gone vegan (classic veggie burgers, grilled portobello sandwiches, eggy potato salad, super traditional stuffing, rugelach) but also creative twists (almond churro biscotti, Elvis cupcakes, spaghetti with eyeballs, Monster mash shepherd’s pie, etc). Full course meal plans are available for each holiday but lots of these recipes would be wonderful any time of year. The photographs, courtesy of Vanessa Rees, are gorgeous and make this cookbook special.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada (sorry my non-Canadian readers). To be entered in the random draw for the book, please leave a comment below telling me about your plans for the holidays. The winner will be selected at random on January 1, 2017. Good luck!
Recipes from Superfun Times Vegan Holiday Cookbook spotted elsewhere:
Candy Cane Fudge Cookies
Reprinted with permission from Superfun Times Vegan Holiday Cookbook
Author’s note: Chocolate and minty chocolate with crushed candy canes. These cookies scream “CHRISTMAS” so loud that you might have to tell them to shut up! These are the cookies you bring to the office (or collective artspace) to share with everyone. They are going to be the best thing that happens to anyone this holiday season, even if they get that Cabbage Patch Kid they’ve been so desperately wanting.
1/2 cup refined coconut oil, at room temperature
1-1/4 cups sugar
1/2 cup unsweetened applesauce, at room temperature
1/4 cup unsweetened almond milk (or your favourite nondairy milk), at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder, sifted if clumpy
1 teaspoon baking soda
1/2 teaspoon salt
2 (3-ounce) peppermint chocolate bars, chopped up
4 crushed-up candy canes (see Tip)
1. Preheat the oven to 350°F. Lightly grease two rimmed baking sheets.
2. In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently; it might make the oil clump and firm up a bit, but that’s okay. Mix in the vanilla.
3. Add 1 cup of the flour, along with the cocoa powder, baking soda, and salt and mix well. Mix in the peppermint chocolate chunks and then add the remaining 1 cup flour and mix until it firms up. You might need to use your hands to get it fully incorporated.
4. Place twelve 1½-tablespoon scoops of dough on each baking sheet, a few inches apart. Flatten slightly with your hand. Place a pinch of crushed candy cane in the center of each and press gently into the surface.
5. Bake for 10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Makes 36 Cookies
Total: 45 Minutes
Active: 25 Minutes
You don’t have to find peppermint chocolate for these, but it’s pretty darn good. Chocolate chips or dark chocolate bars will work, too.
To crush candy canes, place them in a plastic zip-top bag and pound on them with something heavy (a hammer maybe?) until they are in pieces that are no bigger than ½ inch.
Candy Cane Cookie photo credit: Vanessa Rees
Excerpted from the book THE SUPERFUN TIMES VEGAN HOLIDAY COOKBOOK by Isa Chandra Moskowitz. Copyright © 2016 by Isa Chandra Moskowitz. Reprinted with permission of Little, Brown and Company.
Contest Rules: No purchase necessary. Contest period begins Saturday, December 17, 2016 and ends Sunday, January 1, 2017. For American and Canadian residents only. Approximate retail value US$32. Enter by writing a comment answering the prompt for a chance to win. Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.