Updated on October 12, 2015
Happy Halloween, everybody! I love the creativity involved in this holiday but, because it’s officially here, it means that Vegan MOFO 2011 is over! Boooo! Overall, it’s been fun sharing my adventures with everyone and finding out about the hundreds of cool vegan blogs out there. I can’t be too sad that it’s over knowing that I will continue, business as usual, posting on a consistent basis and meeting new bloggers! That being said, let us continue on to the delicious sugar cookies that I made for my friend’s pumpkin carving party on Saturday.
I was in a bit of a rush on Saturday, so this delicious treat was the amalgamation of a couple of different recipes. The sugar cookie recipe that I used was one that I found over at Chez Betty, whose heart cookies look adorable! The only thing that I did differently was half the recipe and roll out the dough to used cookie cutters after I took it out of the refrigerator.
Next, I tried to figure out what to do with the decorations; was I going to use sprinkles? Was it going to be topped with icing? What flavor would the icing be? Oh, the hard decisions you have to make when baking! 😉 I started winging it, and this is where things get a little hazy as far as recipes go. The icing started out more as whipped frosting of the butter cream variety, then turned into a weird mess, then finally into chocolate-y goodness.
If I were to do this again, instead of whipping everything up and then microwaving it into an icing, I’d make this in a pan! So, I’ll give you an estimated recipe of what worked for me and if you try it out let me know how it goes. >_<
- 4 Tbsp. Earth Balance
- 1 1/2 Cups Organic Powdered Sugar
- 1/2 Cup Cocoa Powder
- 1 1/2 tsp. Vanilla Extract
- 1/4 Cup Non-Dairy Milk
- Pinch of Salt
- Heat Earth Balance over medium head until melted. Mix powdered sugar and cocoa powder together in a bowl and then slowly stir it into the melted Earth Balance until it is well combined. Add salt and vanilla to the mixture and as much of the non-dairy milk as necessary to make the icing liquid-y.
- Take the icing off of the heat and let cool for a few minutes, making sure to stir it occasionally so that it cools evenly. Then either pour a little icing at a time over the sugar cookies or dip the top face of the cookie into the icing. Make sure to ice the cookies over a plate or parchment/wax paper.
- Refrigerate for 20-30 minutes before stacking the cookies if you are planning on bringing them with you to a party!
Even after the stressing out about the unique way of icing these cookies, I brought them over to Sarah’s and everybody loved them! I probably should have made the whole recipe, but I think it’s better this way (with less cookies in my belly!).
I also brought another dish to the party, but I won’t be sharing that with you until later this week, perhaps tomorrow? Instead, I will leave you with the end result of our pumpkin carving party! One pumpkin is a tad NSFW, and was not done by me! Can you guess which one is mine?
Well, of course it would be the one with vegan pizza and beer on it! And my blog initials, too, dang I’m such a nerd! 😀
Again, Happy Halloween, everyone and I hope that you had a great weekend and Vegan MOFO! Stay safe and eat lots of vegan treats, I will probably just stuff my face with pumpkin beer and butter pecan icecream. 😉