It’s that time of year – baking season is here in full swing!  Many of my favorite memories as a child were held in the kitchen of my Grammy’s home.  The smells, the fun and the occasional mess were all a part of the creative process.  This year I took on the challenge of “veganizing” some of my family’s favorite holiday treats and not surprisingly – they came out fantastic!  Hope you enjoy these vegan versions!

Gingersnaps

Ingredients:

2 cups of all purpose flouruntitled6-watermark

1/2 cup of sugar

2 tbsp of ginger powder

1/4 cup of water

1/4 cup of molasses

1/3 cup of vegan butter (I used Earth Balance)

3/4 tsp of salt

1/2 tsp of cinnamon

1 tsp of vanilla extract

1/2 tsp of baking soda

2 tsp of baking powder

  1. Preheat your oven to 375 degrees.
  2. Sift the flour, sugar, ginger powder, cinnamon, salt, baking soda and baking powder into a large mixing bowl.
  3. Melt the vegan butter on the stove top.  Once melted, add the molasses, vanilla extract and water and mix thoroughly.
  4. Combine the wet ingredients with the dry ingredients and mix until the dough becomes a ball.  If it seems too dry, add more water 1 tablespoon at a time until all the dry ingredients are incorporated.
  5. Use an ice cream scoop to portion out the dough and roll into even balls with your hands.  Roll them in white sugar and place on a baking sheet.
  6. Bake for 8-10 minutes.  Cookies will be soft the day of and will become crisper as they cool.

Sea Salt Chocolate Fudge

Ingredients:untitled-watermark

2/3 cup of coconut milk

2 tbsp of coconut oil

12 oz. semi sweet vegan chocolate chips

1 tsp of vanilla extract

  1. Line your storage vessel with parchment paper.  I used a glass baking dish.
  2. In a medium sized pot, melt the coconut milk and simmer for a few minutes.  Remember to keep stirring to avoid burning.
  3. After the coconut milk is melted, add the coconut oil and stir until melted.
  4. Add the vegan chocolate and stir until completed melted and well combined.  *I used Wegman’s brand semi sweet chocolate chips.  They are actually vegan, labeled as such and very affordable.
  5. Pour the mixture into your parchment lined dish.  Top with sea salt and let cool.  I found that it really needs 24 hours in order to cut into squares.

Peanut Butter Fudge

Ingredients:untitled4-watermark

3/4 cup vegan butter

1 cup extra crunchy peanut butter

3 2/3 cup powdered sugar

  1. Lightly grease an 8 X 8 baking dish.
  2. In a medium sized pot, melt the vegan butter.  Once the butter is fully melted, add the peanut butter until it is well combined.
  3. Remove from the heat and add the powdered sugar about 1/3 at a time until fully combined.
  4. Place in the baking dish and let cool for at least 3 hours before cutting into squares.

Bye y’all!