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Milwaukee’s Vegan Cookies: East Side Ovens

I had this idea where I would spend a weekend finding all the vegan cookies in Milwaukee, taste test them all, and make a blog post about the experience. I decided against it for several reasons:

1. That’s a lot of cookies.
2. That’s a lot of cookies.
3. I’d probably eat them all.
4. That’s a lot of places to hit up in search of vegan cookies, especially relying on the bus system in the winter.
5. That’s a lot of money to spend in one go, all on vegan cookies.
6. There’d be new cookies coming out that I didn’t include, not all varieties offered in one day, etc.

So, I decided to make it an ongoing project that I’ll document in a new segment on my blog, entitled Milwaukee’s Vegan Cookies. If a cookie is a)vegan, b)made in Milwaukee, and c)found at a bakery, health food store, Whole Foods, etc, in Milwaukee, I’m going to find it and put in on my blog. And not just one kind from a Milwaukee establishment or bakery, but every flavor! As a result, I’ll create a collection of delicious Milwaukee vegan cookie photos, the bakery/baker will get a shout out, and I’ll make some cookie recommendations! So if I’m anywhere where there’s baked goods and I see a vegan cookie I haven’t tried yet, I’m buying it.

First up is East Side Ovens, a vegan bakery in the Bayview neighborhood that delivers their goodies all over the city to vegan-friendly places, including my student union, where all the baked goods are vegan and from here. The actual bakery is only open to the public on Saturdays and I have yet to make a visit, so that’s on my to-do list. These are just a couple of their cookie flavors. They definitely have more I have yet to try.

Cranberry Orange Cookies
I got this cookie from Whole Foods way back in August when I first moved here. I was excited by all the vegan options at my fingertips after moving here from a suburb. Thinking back, this cookie had a nice citrus flavor complemented excellently by the tart fresh cranberries baked in. It was just a little bit crumbly.

Oatmeal Raisin
I just got this one today at the student union. I thought it was chocolate chip when I bought it, but took a closer look later and realized it was oatmeal raisin. While not what I expected, the cookie was no letdown.

Okay, this brownie isn’t a cookie, but this is from East Side Ovens, so I thought I’d include it while I’m writing about them.

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S’mores

I had rainbow frosting and Ricemellow creme, so I decided to make s’mores (inspired by Sweet n Sara’s version).
The graham cracker part was my graham crackers recipe cut into rounds instead of rectangles and baked for a shorter time so they still were a little soft.
Then, I spread a thin layer of peanut butter, squirted on some rainbow frosting, dolloped on Ricemellow, froze, coated in chocolate, and topped with sprinkles.

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Bars, Drinks, ‘n’ Cookie Cakes

Hi, everyone! We’re still alive! But pretty busy with getting new recipes up and welcoming in the new testers. Here’s what I’ve come up with lately:

Orange Vanilla Cream/Dreamsicle Bars

These are the bar of a dream, a pastel orange surreal dream! They’re perfectly delicate.

No-Bake Date Oat Bars

Root Beer Float Cookies

Mexican Hot Chocolate Cookies

The drink is now in cookie form! These are chocolate-y and cinnamon-y with a hint of spicyness.

Magical Floating Margarita Cookies

Because they will sweep you off your feet. Or just because they look like they’re floating a little in this photo.

Art Show Cookie Cake made for art show

Peace Cookie Cake

This is actually a cookie cake cake. There’s a chocolate cake underneath the cookie and frosting!

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Very British [recipe]

Jammy Dodgers

This classic British cookie has gone vegan!
Jammy Dodgers

Jammy Dodgers

English Toffee Squares

These are veganized from an old family recipe!
English Toffee Squares

English Toffee Squares

Makes 25 squares

1 cup margarine
1 cup brown sugar
1 teaspoon vanilla
2 cups flour

1 cup chocolate chips
2/3 cup chopped nuts (almonds, walnuts, or a mixture)

Preheat oven to 350°F.

Cream together the margarine and brown sugar with electric beaters. Add the vanilla.
Gradually sift in the flour and stir until incorporated.

Press dough into an 8×8-inch* nonstick (or lined with parchment) baking pan and bake for about 15 minutes until firm and golden. Don’t take them out too early or they won’t get crispy and toffee-like.

Remove from oven and uniformly sprinkle the chocolate chips in the pan. Return to the oven for about 30 seconds so the chocolate is melty and spreadable. Using a knife, spread the chocolate evenly over the cookie layer. Sprinkle with the nuts, then let cool (the fridge or freezer helps with this if you’re in a hurry) so the chocolate firms up. Cut into 25 squares and transfer to a cooling rack. Enjoy!

*This recipe can be halved and baked in a 8×4-inch loaf pan.