Sunday, December 12, 2010

Holiday Nog and Gingersnaps!

Traditional (booze-less) egg nog, with all the flavors and spices but without the fat, cholesterol, calories and well...egg.

Holiday Nog

4 cups Hazelnut milk
6 oz soft silken tofu
6 tbl maple syrup
2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground cloves

In a blender combine all of the ingredients and blend until completely smooth. Chill before serving.

** I chose to use Hazelnut milk because I thought it would impart a nice nutty flavor that one might get from adding a hazelnut liquor, without having the liquor. If you can't find Hazelnut milk, Oat milk is my second choice. Oat milk is thick and sweet and would add a great flavor. I don't suggest soy, because I don't like the flavor much anymore and there are so many better tasting options!

***Update-This nog tastes great the first day, but it tastes even better the second day once the spices have been allowed to marinate and the milk is totally chilled. Plan ahead for an even more delicious drink!


3/4 cup earth balance butter, softened
1/2 cup organic dark brown sugar
1/2 cup organic white sugar
1/4 cup molasses
1 1/2 tsp ener-g egg replacer powder
2 tbl water
1/2 tsp vanilla extract
2 cups AP flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
sugar for coating

Preheat the oven to 350. Line 2 baking sheets with parchment paper or grease with cooking spray.
Combine the butter and both sugars in a large bowl and beat together until fluffy and creamy.
Add the molasses, egg replacer powder, water and vanilla and beat more to combine thoroughly.
In a small bowl, combine the flour, baking soda, salt and all of the spices. Add half of the dry mixture to the wet and combine. Add the remaining mixture and beat until there is a cohesive dough.
Use a small ice cream scoop or a spoon to scoop out small balls. Roll in the sugar to coat.
Place on a baking sheet with a couple inches in between each cookie.
If you want soft, chewy cookies- use the palm of your hand to press down each ball flat just a little bit and bake for 8-10 minutes.
If you want crisp, thin cookies- press the balls of dough down more so the cookies spread more and are thinner then bake for 12-14 minutes.

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