Fegan Baking

update!

sorry i haven’t been baking much in the past couple weeks! my life has been super crazy!!! i haven’t worked or gone to school in three weeks because i had a big film shoot, and then i went to sxsw in austin. please note from the following photo how AWESOME of a time i had there:

so while i’m recuperating from having too much fun, and catching up on homework and getting back into the swing of things, please bear with me! new recipes and a giveaway coming up soon i promise!! <3

(Source: suburbanlivingzzz)

GIVEAWAY WINNER!

congratulations to cleolia [http://cleolia.tumblr.com/]! she is the winner of a beautiful new handmade mortar and pestle set. cleolia - please send me a message with your mailing information so we can send you your prize

again, many thanks again to bonnie [http://www.etsy.com/shop/bonniethepotter] for sponsoring this giveaway! please check out her etsy shop; i love my mortar and pestle i got from her, and she has tons of other awesome household and kitchen items available :)

stay tuned for an upcoming homemade version of some delicious girl scout cookies!

one more day…

to enter to win the mortar and pestle! hop to it :)

[http://feganbaking.tumblr.com/post/15498858907/mortar-and-pestle-free-giveaway]

vegan cinnamon rolls

VEGAN CINNAMON ROLLS

1 package active dry yeast
1/4 c. water
1 c. almond milk
2 tbsp. margarine + 4 tbsp. for filling
2 tbsp. sugar + 1/2 c. for filling
1 tsp. salt
1/4 c. applesauce
3 1/2 c. flour
4 tbsp. cinnamon for filling

soften the yeast in warm water. heat the almond milk to a boil, then remove from heat and add 2 tbsp. margarine, 2 tbsp. sugar, salt and applesauce. pour this mixture into a large bowl, and gradually add the flour; i added mine 1/2 c. at a time

cover and let rise until the dough lump doubles in size. this should take about two hours. listen to a music mix of fall out boy, paramore and cute is what we aim for while you wait, and/or watch bridesmaids

when the dough has finished rising, roll it out on a lightly floured surface. spread 4 tbsp. of melted margarine over the dough. mix 1/2 c. of sugar and cinnamon, and sprinkle this evenly over the dough, as well

roll up jelly- roll style, and slice the roll into pieces about 1 inch thick

place the slices in a greased pan. bake for about 25 minutes at 375*

and voila! this recipe yields 8-10 giant cinnamon rolls that are light and fluffy, which is perfect if you want a breakfast or even a dessert that won’t weigh you down

WHILE YOU’RE MUNCHING ON YOUR YUMMY HOMEMADE CINNAMON ROLLS DON’T FORGET ABOUT THE FREE GIVEAWAY! just a few more days before i announce a winner :) [http://feganbaking.tumblr.com/post/15498858907/mortar-and-pestle-free-giveaway]

MORTAR AND PESTLE FREE GIVEAWAY!!!

MORTAR AND PESTLE GIVEAWAY!

anyone who’s been reading my blog knows i’m in love with my new mortar and pestle from bonniethepotter: The Happy Housewife Pottery (http://www.etsy.com/shop/bonniethepotter)! bonnie makes all kinds of beautiful household and kitchen items for her adorable etsy shop. my bright royal blue mortar and pestle not only looks amazing, but is super durable

now you can win one just like it! follow the click-through link to see more pictures and details about the mortar and pestle you can win!

in order to qualify for this giveaway:
          - follow fegan baking (if you’re already following, that counts)
          - reblog this post
          - reblog one of my recipes

and it’s that simple! make sure you follow and reblog by midnight next sunday 1/15! at that point i’ll round up everyone who qualifies and randomly select a winner

thanks for reading! i can’t wait to send you your new mortar and pestle :)

oreo-stuffed chocolate chip cookies

this was easier and more delicious than i expected!

OREO-STUFFED CHOCOLATE CHIP COOKIES

2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. vegetable shortening
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1/2 c. applesauce
2 c. chocolate chips
oreos

mix flour, baking soda and salt in a small bowl. beat shortening, sugar, brown sugar and vanilla in a large bowl. add in applesauce and beat til smooth but fluffy. gradually add the flour mixture to the shortening mixture. mix in the chocolate chips (if you choose vegan-friendly chocolate, these cookies are 100% vegan-friendly!)

this is important! these cookies are all about structure and have to be shaped perfectly before baking, or they won’t turn out. (although i will say, i had a few “mistakes” myself that were yummy enough to make up for what they lacked in appearance!)

i found that the best way to do this is to roll a ball of dough that is standard cookie size (about one inch in diameter). then, push an oreo down on it, flattening it just a bit. finally, roll a ball of dough that is twice standard cookie size, flatten it in your hand, and then place it on top of the oreo, making sure the oreo is covered. it should look like this!

when these bake they spread out perfectly so the oreo is completely covered!

don’t be discouraged if they don’t turn out the first couple of tries! i didn’t have any trouble with them, but if you do i recommend using whole wheat flour or refrigerating the dough for a bit so it’s more firm

this recipe yields about a dozen giant, super-rich cookies. my friends loved eating them, so enjoy!

PS: STAY TUNED FOR MY FIRST GIVEAWAY COMING UP SOON! :)