Nothing says Christmas like Star Wars Gingerbread!

by michelle on December 21, 2012 · 2 comments

I spent an entire day this week baking.

I made a LOT of cookies. Sugar cookie cut outs. Gingerbread. Chocolate Chip with mini m&ms. Mexican Hot Chocolate Cookies.

Yum.

My favorite cookie around Christmas is gingerbread. And a few years ago I found the http://gbbinc.com/gbbwp2013/cialis-generic most amazing gingerbread recipe ever and http://palmairrealtync.com/buy-cialis-online-cheap it just so happens to be vegan. Yep. A delicious, crowd-pleasing gingerbread that uses no dairy or eggs. I found the recipe at The Post Punk Kitchen, which is the awesome blog of the famous vegan cookbook writer, Isa Chandra Moskowitz. I love her recipes so much.

Pretty standard.

Doesn't this just say "holidays" to you?

 

Start by beating the canola oil and sugar for 3 minutes. While that’s beating, add all of your dry ingredients together into a medium bowl. When the three minutes are up, add your favorite milk substitute, and molasses.

Mmmmm... molasses.

 

Then slowly add the dry ingredients to the wet until combined. Form into a dish, wrap in plastic wrap and chill for about an hour, or up to 3 days.

When ready to make the only today cialis 20 cookies, preheat the oven to 350. Roll out the dough to visit web site cialis uk about 1/4 inch thickness, and cut out. I prefer to use Star Wars cutouts.

Use the force!

Bake on parchment paper for about 8 minutes. Yum.

When gingerbread you are, look this good you will not.

 

Vegan Gingerbread Cutout Cookies

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Combine oil and sugar and mix for 3 minutes. In separate bowl, combine all dry ingredients. Then add the milk substitute and molasses. Then slowly add the dry ingredients to form a stiff dough. Form into a disk, wrap in plastic wrap, and chill for an hour, or up to 3 days.

When you’re ready to bake, preheat your oven to 350. Roll out the dough to 1/4 inch thickness, cut out your shapes, and then bake on inaures.com parchment paper for 8 minutes. Cool for 2 minutes on pan, then transfer to a cooling rack.

{ 1 comment… read it below or add one }

Erin @ The Speckled Palate December 22, 2012 at 8:52 am

I love that your gingerbread cookies are vegan! How fantastic… and they also look scrumptious. And can I say that I love that you made them into Yoda? Sounds pretty perfect for y’all’s household.

Certainly going to have to try this recipe in the near future, as gingerbread has grown on me this Christmas season!

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