My tummy has finally settled after the sweet indulgences from Saturday’s Worldwide Vegan Bake Sale in Portland. The sale went incredibly well and I had a lot of fun spending the day with Kris from the Nom! Nom! Nom! blog and her husband. Not only is she an amazingly talented baker and organizer of events, but she is also super sweet and kind. We ended up with a small stash of baked treats that didn’t sell, which we happily divided up amongst the three of us to snarf down later (and of course, I had to save some for Tim… Right?). It was very gratifying to see so many folks stop by the sale with generous spirits and walk away with bags of goodies – so much compassion for animals!!! The money earned from the Portland bake sale will benefit House of Dreams, which is a no-kill kitty shelter in Portland. Hooray!!! Even though Tim and I don’t have any pets (allergies), we do love to visit the super cool kitty who lives down the street. He drools puddles every time Tim approaches and purrs like crazy. Fluffy, kinda fat, and a bit wobbly in the walk – he is usually found lounging in the sun.
Anyways, what yummy loveliness helped earn money for House of Dreams? Lots and lots of stuff! I spent nearly eight hours straight baking for the sale, and I know Kris spent around eleven hours baking as well. We also had some other people drop off stuff for the sale! So nice! Here, take a peek:
Chocolate Almond Sandwich Cookies (recipe at the end of this post!)
Mocha Stripe Cookies
Oh Joe’s Brownies
Sprouted Cinnamon Rolls
Banana Split Cupcakes and Strawberry Muffins
More Strawberry Muffins
Butterscotch Pecan Bars
All together now! There were also Peanut Butter Brownies, a Marble Bundt Cake, Chocolate Chocolate Chip Cinnamon Rolls, Jelly Donut Cupcakes, Blueberry and Green Tea Cupcakes, Lemon Drop Cookies, Almond Spelt Sweet Buns, and Peanut Butter Cookies! So much good stuff!!!! I can’t wait for next year… Although I may need to hire a baking helper/dishwasher because I made a huge mess of my kitchen and upped my anxiety levels a bit with all the baking!
And now, a recipe! The Chocolate Almond Sandwich Cookies seen above were one of my contributions to the sale. I adapted the recipe from a cookbook I have owned for a long time: The Baker’s Dozen Cookbook. While most of the recipes are not vegan, they are easy to meddle with. These cookies turned out very well and are not too difficult if you have some time to assemble them.
Chocolate Almond Sandwich Cookies (adapted from The Baker’s Dozen Cookbook)
1 cup whole, raw almonds
3/4 cup, plus 3 T unrefined sugar
3/4 cup unbleached all-purpose (or white whole wheat) flour
1 t baking powder
1/8 t fine sea salt
1/2 cup vegan margarine
1 1/2 t Ener’G Egg Replacer mixed with 2 T warm water, and whisked vigorously
1/4 t pure almond extract
1/4 t pure vanilla extract
4 ounces semi-sweet chocolate chips
1. Process the almonds and 3 T of sugar in your food processor until finely ground. Set aside.
2. Sift the flour, baking powder, and salt together in a bowl. Set aside.
3. Beat the remaining 3/4 cup of sugar with the margarine in a stand mixer (or with a hand-held mixer) for about 3 minutes. Add in the Ener’G mixture and the extracts. Add in the almond mixture, blending well. Slowly add in the flour mixture and beat on low speed until smooth (don’t over-mix).
4. Cover the bowl tightly with plastic wrap and refrigerate for several hours or overnight.
5. Preheat your oven to 350 degrees.
6. Using one teaspoon of dough for each cookie, portion into around 80 (I ended up with about 70 – but I ate some dough in the process…) balls (roll each portion between your palms to make them nice and round). Place the balls on cookie sheets lined with parchment or Silpats spacing them 1.5″ apart (they will spread while they bake).
7. Bake for about 10-12 minutes, or until the cookies are lightly browned. Keep a close watch on them as a few of mine were a bit overdone.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
9. Melt your chocolate in a double boiler (or however you prefer to melt chocolate). Make sure your cookies have cooled completely before spreading about a 1/2 t of melted chocolate on a cookie and sandwiching it with a naked cookie. Continue until all cookies are mated with chocolate. Place them in the fridge to firm up the chocolate. These will keep in an airtight container for about 5 days, maybe less if it’s hot in your home.
I can’t stop eating these. They are pretty and fancy and will impress people’s pants off.