It’s been a while… [recipe]

I’ve neglected the cookie blog for way too long and I apologize! I’ve been really busy with lots of recipe making (which will be done in less than a month, by the way). The next step after that will be finding a publisher and creating this book! It’s all quite overwhelming, so if anyone has advice about the endeavor of getting published, I’m all ears!

In the meantime, Happy Holidays! I’ve included the recipe for my Chocolate Peppermint Cream Bars, the perfect thing to make in the winter.

Chocolate Peppermint Cream Bars

Makes 2-3 dozen

Whoa, man! These are pure chocolate and peppermint bliss! They’re not all that difficult or time consuming either, despite having three layers. They do call for a lot of chocolate chips, but feel free to halve the recipe and make in an 8×4-inch bread pan. Don’t even wait for the holidays to make these.

Bottom Layer:
1 cup sugar
1/3 cup margarine
1 1/4 cups chocolate chips
1/2 cup soy milk
2/3 cup cocoa powder
3/4 teaspoon vanilla extract
2 scant cups flour
1/8 teaspoon salt

Peppermint Cream:
1/2 cup margarine
2 1/4 cups powdered sugar
2 teaspoons peppermint extract
3-4 drops green food coloring (optional, but attractive)
2 tablespoons soy milk, plus more if needed

Chocolate Layer:
1 1/4 cups chocolate chips
2 tablespoons shortening

Preheat the oven to 350°F.

Bottom Layer: Melt the chocolate chips either in the microwave or in a glass bowl placed in boiling water. Remove from heat and stir in the soy milk and the cocoa powder. Cream together margarine and sugar with a strong fork, then add in the chocolate/soy milk/cocoa mixture and stir until incorporated. Add the vanilla, then the flour and salt. No need to sift.
In an 8×8-inch baking pan LINED WITH PARCHMENT PAPER (I cannot stress enough the importance), press out the dough evenly. Bake for 14-18 minutes or until the center is firm and the edges are done, then cool.

Peppermint Cream: Meanwhile, cream together the margarine and powdered sugar. Add in the peppermint extract and food coloring (if using). Gradually add the soy milk until the mixture kind of resembles frosting. If it’s liquid, add more powdered sugar. If it’s stiff or dry, add more soy milk. Chill in the fridge until the bottom layer is cooled.

Chocolate Layer (Make this at the last minute): Melt the chocolate chips and shortening in a glass bowl in boiling water, or over a double boiler.

Assembly: Spread the bottom layer evenly with peppermint cream, then chill in the freezer for about 5 minutes. Remove, then spread the top with the chocolate, creating a swirl pattern if you like. The chocolate will not spread out evenly due to the peppermint layer, but if you want it to be smooth, do a second layer of chocolate, halving the chocolate layer ingredients.
Let set, then cut as you like and enjoy!

(I also took a little hiatus from cookies to make a grinch gingerbread house!)

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23 thoughts on “It’s been a while… [recipe]

  1. I love love love your gingerbread house! It makes me so happy. I made one, but half of the roof fell apart, so I made it flat. I had a nice gingerbread dinosaur, but his head fell of and his spine is exposed (pretzel stick). Bummer.

    I really want one of those peppermint cream bars. mm.

  2. Wow, those cookies look delicious! Thank you for sharing the recipe. :) I love that you made a Grinch gingerbread house so all the Whos in Whoville don’t feel left out!

  3. this recipe rocked my and all my friend s socks off!! i love when people freak out that when they find out stuff like this is vegan. fantastic recipe, thanks for sharing!

  4. Your book is exciting – and is bound to have a wide market. Why not self-publish it? You can sell it on your own website, as well as through Amazon.com. I began self-publishing young people’s books on character 7 years ago, and the market found me on the Internet. If you need the name of a printer, let me know. You can have them print as few or as many books as you need. You can also have them print one at a time as orders arrive.

    Best wishes!
    Elizabeth Hamilton

  5. Pingback: Vegan Meal Plan Monday « Jumbleberry Jam

  6. Hi Kelly,

    I’m so glad to have found your blog. I was going through all the categories and the pictures are very good. Hope you find a publisher soon so that we can have the copy of your gorgeous cookie book.

    Recently another food blogger Cynthia (www.tasteslikehome.org) got her first cookbook published. She is a warm and kind person. Maybe you can contact her for the details and procedure. Although she is a very busy lady, I bet she would be able to help you.

    All the very best.

  7. Nice looking blog! Do you post any of the recipes here or are you going to make us all wait and just buy the cookbook? Which I’d be happy to do, of course, but right now my sister and I are looking for vegan roll out sugar cookies so she can make her son’s name in letter cookies for his 4th birthday! You have pics of exactly what she wants..the letter cookies. How do you make them vegan?
    btw my sister and I are both from Chicago, although now we live in New York city and Calgary, Canada! Great pictures of your cookies, it is hard to get good pics food, they all look deliecious and I might have to bake today!

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  10. OMG the Chocolate Peppermint bars are AMAZING!! I made a batch the other day. They are soooo good, thank you for the recipe! I have already shared it with a bunch of friends! <3

  11. I just made these. I was a little worried in the beginning when I had such sticky batter for the bottom layer (and when it took well over 20 minutes for the layer to harden appropriately), but now I see that I never should have doubted this. Great recipe–thanks!

  12. Pingback: Chocolate Peppermint Cream Bars | joanna vaught

  13. Pingback: Vegan Christmas Cookies and Treats Roundup | joanna vaught

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