Pumpkin Spice Cookies

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove

Preheat oven to 350°F. Lightly grease cookie sheets.
Cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
Top with cream cheese frosting, sprinkle with nutmeg.

Mom's Homemade Cinnamon Rolls

rolls:
2 pkgs. yeast
3 C. very warm water
1/2 C. vegan butter, melted
3/4 C. sugar
2 t. salt
2 false eggs (I use Ener-G)
2 t. cardamom
1 C. instant mashed potatoes
about 8 cups white whole wheat flour

filling:
cinnamon
melted butter
brown sugar

Sprinkle yeast on water, add 1/2 t. sugar, and stir to dissolve.
While yeast is foaming, add the following into a mixing bowl:
butter, sugar, salt, 'eggs', cardamom, potato flakes, 3 1/2 cups flour. Mix well.
Add yeast mixture.
Continue adding in flour one cup at a time until the dough sticks together.
Knead dough on a floured board for about 8 minutes.
Form dough into a ball and place in a large, greased bowl.
Flip the dough upside down so the top of the ball is greased.
Cover with a towel.
Set oven to 400 degrees for 2 minutes, then turn it off and put the bowl in.
Let rise 2 about 2 hours.

When the dough has doubled in size, take it out of the oven and divide it in half.
Roll each half out into a large rectangle: the shorter and fatter the rectangle, the more layers each roll will have, but there will be less rolls than if the rectangle is longer and skinnier.
Spread melted butter over each rectangle (a basting brush is perfect for this part, but you can use a fork or spoon).
Sprinkle cinnamon over the dough (I use about half of a regular sized spice jar -2.4 oz.- total).
Sprinkle brown sugar over the dough.
Roll dough from the long side to make a long log.
To slice into separate rolls: take a long piece of thread and slide it underneath the log to the spot where you'd like the roll to end (about 2.5 in.). Bring both ends of the thread up and cross them over each other, across the log. Pull them down through the log and you will have a sharply cut roll (here is a pic I found online of how this looks: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvMShhfEdbGpPF4KHPFWngESWXAfdycleuWYhl0HzUCIIT_4ZQ5GR7reeflzj7Mgr8bhaH4LiQeqHP6WhkaMes_QzqPFNaf0eYHl84byNtSwQ4BElSXWgX7AtlYSb4DywDIsZ6pFEvyc/s1600-h/DSC_0197.JPG).
Place the rolls in greased pans.
Let rise 1 hour, covered, in re-warmed oven.

Remove pans from oven, preheat to 375 degrees, and bake for about 30 minutes.

Drizzle with powedered sugar and soymilk icing after the rolls have cooled at least 15 minutes.

Chocolate Chip Cookies

1 1/4 cups spelt flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon agave nectar
1/3 cup maple syrup
1/3 cup canola oil or vegetable oil
1 1/2 teaspoons vanilla extract
2/3 cup vegan chocolate chips

Bake at 350 for 11 minutes.

White Whole Wheat Brownies

1 1/4 c. white whole wheat flour
1/3 c. cocoa powder
2 t. baking powder
1/2 t. baking soda
1/2 c. sugar
1/2 t. salt
1 dash cinnamon

3 T. oil
1 T. vanilla
2 T. maple syrup
1 c. unsweetened applesauce

1/2 c. semisweet vegan chocolate chips

Mix dry. Mix wet. Mix dry into wet until just mixed. Fold in chocolate chips.
Bake at 350F for 25-30 minutes.

Chocolate Jesus Brownies

this is a chocolate Jesus

which has nothing to do with these brownies, but I was listening Tom Waits and wishing I had a chocolate Jesus to place atop each brownie.

Ingredients:
1/2 c. oil
1/2 c. maple syrup
1/4 c. soy milk
1.5 t. vanilla
1 c. unbleached white flour
1/2 c. cocoa powder
1/2 c. cup sugar
1 t. baking powder
1/2 t. salt
1/2 c. semi/sweet chocolate chips

Bake at 350 for 35 minutes.


Pilfered from Yeah, That “Vegan” Shit.

Chocolate Chip Bars

3 ½ c. flour
1 ½ t. baking powder
½ t. baking soda
½ t. salt
1 ½ c. dry sweetener
1 c. oil
1 t. vanilla
1 c. soymilk or water
1 c. chocolate chips

Oven setting: 350

Mix dry ingredients together.
Mix wet ingredients together.
Add wet and chocolate chips to dry until just mixed.
Bake in 9x13 pan for 25-30 minutes.
Makes 12 bars.

White Chocolate Chip Macadamia Nut Cookies

1 c. vegan butter
3/4 c. packed light brown sugar
1/2 c. white sugar
3-6 T. applesauce (after 3 T. add one in at a time until it seems enough - you want the batter to be crumbly)
1/2 t. vanilla extract
1/2 t. almond extract
2 1/2 c. flour
1 t. baking soda
1/2 t. salt
1 c. coarsely chopped macadamia nuts
1 c. vegan white chocolate chips (hard to find but you can buy them here)

Bake at 350 for 10 minutes

Banana-Chocolate Chip Muffins

1 c. white whole wheat or spelt flour
1/2 c. grape nuts
2 t. baking powder
1/3 c. sugar
2 ripe bananas
1 false egg
1 t. vanilla
1/4 c. applesauce
1/2 c. chocolate chips

Mix dry ingredients together.
Mix wet ingredients in blender.
Mix wet into dry.

Bake at 350 for 30 minutes