Midnight

vegan brownies

2 cups all-purpose flour
2 cups white sugar
3/4 cup sifted unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup soy milk
1 cup vegetable oil
1 tablespoon vanilla
1 cup chopped walnuts

1. Set oven to 350 degrees.
2. Grease a 13x9-inch baking pan.
3. In a bowl combine flour, sugar, sifted cocoa powder, baking powder, salt and cinnamon.
4. In a small bowl combine soy milk with oil and vanilla; pour into the flour mixture and mix until well blended.
5. Stir in nuts.
6. Transfer to the prepared baking dish.
7. Bake for 25-30 minutes or until the top is no longer shiny (for a more solid brownie bake longer).
8. Let cool about 20 minutes or more before slicing.

no bake cookies

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 17.5oz box betty crocker peanut butter cookie mix
7 cups crisp rice cereal(GO RICE KRISPIES!)
1 cup salted peanuts

1. Line 2 large cookie sheets with waxed paper or foil.
2. In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally.
3. Stir in peanut butter until melted.
4. Stir in cookie mix until well blended.
5. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.
6. Immediately remove from heat.
7. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
8. Drop by rounded tablespoonfuls onto cookie sheets.
9. Flatten each cookie slightly with fingertips.
10. Cool completely,
11. Drizzle with melted chocolate(optional).
12. Store covered at room temperature.

shortbread

1 cup vegan margarine
1/2 cup brown sugar, tightly packed
2 1/8 cups plain flour

1. Pre-heat oven to 300 degrees.
2. Cream together margarine and sugar.
3. Add sifted flour 1/4 cup at a time.
4. Use hands to mix into a soft, smooth dough.
5. With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
6. Use fork to make pretty shortbread holes.
7. Place in oven for 25 minutes.
8. Let cool on tray for 5 minutes.
9. EXTRA NOTES:.
10. This shortbread is not overly sweet - feel free to add another loosly packed TBS or 2 of brown sugar to the mix. Feel free to sprinckle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for upto 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.

chocolate chip cookies

2 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine (melted)
1 1/2 cups brown sugar
2 tablespoons vanilla extract
2 1/2 cups chocolate chips

1. Preheat the oven to 375F.
2. Mix all of the dry ingredients, excluding the chocolate chips.
3. Stir in the wet ingredients.
4. Add the chocolate chips.
5. If the batter is too dry, add 1tbs of soymilk.
6. Bake tablespoon-sized cookies on a greased cookie sheet for 7-10 minutes. Be sure to place the cookies about 2” apart, because they expand as they bake.

No Eggs, No dairy! Yay!
Have fun!