What a break I took from posting! I feel terribly! I’ve been baking up a storm, the problem with the Christmas season is that most of the baked goods have been eaten before I get a chance to snap a photo let alone blog about them! However, I did manage to snap some Christmas pictures over the last month.
We got our first full size tree! Unfortunately it’s not a real tree as The Boyfriend is allergic, but I love it. There is nothing better then curling up on the couch reading a book, or watching a movie with a snoring Bulldog at your side and a lit up Christmas tree beside you.
Speaking of bulldogs. We are having a real winter this year! The pup loved the snowfall and frolicked through the snow drifts without a care in the world. Then Toronto got hit with an ice storm. The streets are still slick with ice even now and some people still have no power. The pup does not like walking on the slippery ice, we eventually caved and bought him booties. The industrial salt that gets sprayed in the city was causing him too much pain!
We baked The Boyfriend’s favourite Christmas cookies. They are full of everything I’m allergic too. Peanut butter, eggs, milk . . . they just need a sprinkling of horse hair to really seal the deal. But he loves them. And luckily for me I don’t get sick from cross contamination. We were just careful to wash every surface and utensil the peanut butter came into contact with.
Mmmmm. . . allergy filled cookies.
I’ve been busy baking vegan of course! Gingerbread men with homemade icing.
Chocolate chip cookies which have become a Christmas tradition.
I like this gingerbread recipe a lot but they aren’t quite as spicy as I would like. If you like your gingerbread a little more mellow like my sister then this is definitely the recipe for you! Gingerbread is one of my favourite Christmas cookies to make. There’s something that is just so satisfying about rolling out the dough and cutting out all the different shapes. I cannot believe tomorrow is Christmas! I’m busy in the kitchen today baking cinnamon rolls (recipe here) for Christmas breakfast. I hope you all have a wonderful holiday!
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soy milk
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp cinnamon
1 1/2 tsp ground ginger
Whisk together the oil and sugar, add the molasses and soy milk
Sift in the dry ingredients until a stiff dough forms
Flatten into a disc wrap in plastic wrap and leave in the fridge four hours to overnight
Allow the dough to warm up for 10min before rolling
Preheat oven to 350 and grease two cookie trays
On a floured surface roll the dough to being about a 1/4 inch thick
Cut out shapes
Bake for 8min
1/4 cup shortening
3/4 cup icing sugar
1/4 tsp vanilla
1-2 tbl soy milk
Cream shortening and icing sugar. Add vanilla. Add soy milk a little at a time until the desired consistency is reached.