You all know about those Chocolate Chip Cookies from Spiral Diner, right? Yeah, the HUGE, chewy ones loaded with chocolate chips...
Well—I ate about 8 of those last weekend…freshly baked!
Things are looking good for Spiral Diner’s upcoming cookbook—the recipe Amy and James sent me was flawless! Take a look at my snapshots...
Sorry I can’t share the Chocolate Chip Cookies recipe with you guys, but here’s one I’m happy to give away:
3/4 c pecans
1/2 c (1 stick) vegan margarine
1/3 c vegan can sugar, plus more for coating
1 teaspoon vanilla extract
1 cup unbleached white flour
Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant (about 6 minutes). Let cool completely; finely chop.
With an electric mixer, cream margarine and 1/3 cup sugar until light (about 1 minute). Beat in vanilla and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place on a baking sheet (3 inches apart). Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown (about 15 minutes). Sprinkle with more sugar. Cool cookies on a wire rack.
Makes 12 cookies.
Things are looking good for Spiral Diner’s upcoming cookbook—the recipe Amy and James sent me was flawless! Take a look at my snapshots...
Sorry I can’t share the Chocolate Chip Cookies recipe with you guys, but here’s one I’m happy to give away:
Martha Stewart's Butter Pecan Cookies
VEGANIZED!
3/4 c pecans
1/2 c (1 stick) vegan margarine
1/3 c vegan can sugar, plus more for coating
1 teaspoon vanilla extract
1 cup unbleached white flour
Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant (about 6 minutes). Let cool completely; finely chop.
With an electric mixer, cream margarine and 1/3 cup sugar until light (about 1 minute). Beat in vanilla and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place on a baking sheet (3 inches apart). Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown (about 15 minutes). Sprinkle with more sugar. Cool cookies on a wire rack.
Makes 12 cookies.
7 comments:
Damn Eddie. Those look great - like they came from the restaurant! Good job and thanks again!
Thank *you*!
Both of those look *awesome* Eddie. The choco-chip ones are already so freakin' good, I can't even imagine how great they would be fresh out of the oven (fyi...I would have gladly taken one off of your hands, but I can understand wanting to eat the whole batch!).
But that's the recipe I want so badly! Haha.
They look fabulous.
those look great! no worries, i'll try the martha stewart ones next time i make cookies. i might even live on the edge and throw some chochips in anyway.
Those look delicious! I am allergic to tree nuts, so I guess I'm going to have to wait for the book. :D
holy smokes. i thought i was getting a bad ass recipe for the those choco-chip cookies. scrumptious!
i'm sure the pecan ones are just as yummy, but i'm a chocolate chip girl at heart. (but i'm saving this recipes for when i have pecans around)!
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