All right foodies. All right bloggers. We want to know what you’re baking for the holiday season! Whether you have the best recipe for the classic sugar cookie, build an amazing gingerbread house, or put together a yule log like no other, we want to know!Simply comment below with a link to your favorites. Post one, post ten, it doesn’t matter! Just spread the word on your holiday baking.
We’ll choose our favorites and post them in a Holiday Baking Round-Up.
No blog? No problem. Post your favorite recipes and ideas below!
Here’s my favourite to get you started:
Vegan Gingerbread Cookies
1/2 cup brown sugar 1/4 cup nondairy margarine, such as Earth Balance 3/4 cup molasses (use a mixture of Blackstrap + fancy) 1/3 cup cold water 1/2 teaspoon vanilla extract 3 1/2 cups whole grain flour, such as spelt or a gluten-free mix* or whole wheat 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon fine sea salt 2 teaspoons ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves (*add 2 teaspoons xanthan gum for gluten-free)
Put the brown sugar and margarine in a mixing bowl or the bowl of a mixer. Beat until creamy and fluffy. Add molasses, water and vanilla extract. Mix until smooth.
Mix the remaining dry ingredients in a separate bowl. Add to the molasses mixture and mix until smooth.
Cover the mixture and refrigerate for about 1 hour.
Remove the bowl from the refrigerator. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
On a clean surface dusted lightly with flour, roll the dough in portions to about 1/4-inch thick. Cut with cookie cutters. Transfer to the prepared pan.
Bake for 10 to 12 minutes, depending on thickness, until the edges are firm. Let cool five minutes on pan, then transfer to a wire rack to cool completely.
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