Sugar Cookies {vegan+gluten free}

Someone decided that the dark lull of winter should be interrupted by a celebratory day of love. Though I'm generally not a huge fan of Valentine's day, I can see a redeeming quality in the fact that it provides an excuse to eat treats. I have fond memories of childhood parties; classrooms decorated with cut-out paper hearts and shoeboxes covered in stickers and decorations for valentines to be placed into by classmates. Outside of the pink snowball cakes that my mother used to pack in our lunches (accompanied by a napkin, undoubtedly with the words "I love you! xoxo mom!" scribbled on it), I always remember eating pink iced sugar cookies. The cookies picture above are a gluten-free vegan version, made with powdered sugar for a delicate crumb. I put a small amount of rosewater into the icing for a slightly floral scent as well, and made my own colored sugars to place on top. A hit with the coworkers, despite the fact that the cardboard cupids were absent from the office walls.

Maple Molasses Apple Pie with Cardamom Oat Crumble {Vegan+Gluten Free}

On Sunday, January 23rd, the annual Brooklyn Pie Contest was held at The Bedford in Williamsburg, Brooklyn. The proceeds from this pie contest went to benefit Growing Chefs, a non-profit organization that promotes food education from "field to fork." The first 50 pies in the door would be judged (by people from Momofuku Milk bar amongst others). Pies after the first 50 received free entry and were immediately devoured by the massive crowd. One winner was to be chosen from each of two categories: sweet and savory.

I wanted to take a modern twist on a classic (and because I lacked the proper amount of time) so I made an apple pie with a cardamom oat crumble top. Laced with maple syrup and molasses, the softened fruit in the deep-dish interior contrasted nicely with the crisp and crumbly top.

Unfortunately, though my pie made it into the judging, it wasn't crowned the winning pie. Ah, well, there's always next year!

(recipe to come)

Chocolate Peppermint Cupcakes {vegan+gluten free}

An "ugly sweater party" (though I might note, there were hardly any ugly sweaters present...) prompted the creation of these cupcakes. Simple, dark chocolate is blended with subtle notes of peppermint, all adorned with a cap of vegan vanilla-peppermint buttercream. The cake is fluffy and moist, balanced by a not-too-sweet frosting. These pleased both vegans (with rave reviews) and non-vegans alike. Irving Berlin may have been dreaming of a white Christmas, but I'm dreaming of a red, white, and chocolate Christmas. (That's right...I used a cheesy White Christmas reference. Rent it. Or buy it. And watch. It. And then make some cupcakes).

[insert recipe here] <----I'm too tired. I'll do this part tomorrow.

Gingerbread Cupcakes {Vegan+Gluten Free}

The weather has turned, the sweaters have been donned, the halls have been decked: The holiday season is here. In honor of the season of giving, I only found it fitting to spend a bit of my time on Tuesday baking treats for my much-deserved office mates. Visions of gingerbread were dancing in my head as I thought about cupcakes and rich, creamy frosting. I had a vegan gingerbread cupcake recipe, but I didn't love the idea of a citrus frosting with which the author intended it to be paired with. The recipe was also far from being gluten-free. A bit of experimenting later, I came out with these moist yet fluffy cupcakes that were all but devoured by everyone in the office. A hit!

{Vegan+Gluten Free}

GINGERBREAD CUPCAKES WITH "EGGNOG" FROSTING

(Recipe adapted from Gingerbread Cupcakes in "Vegan Cupcakes Take Over the World")

CAKES:

1 1/4 c. Gluten-free flour (I used a combination of tapioca starch, corn starch, potato starch, white rice flour and Bob's Red Mill All Purpose Baking Blend)

3/4 tsp. xanthan gum

1 tsp. baking powder

1/2 tsp. baking soda

3 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. salt

1/2 c. vegetable oil

1/3 c. molasses

1/2 c. maple syrup

1/4 c. soy milk

2 tbsp. tofu sour cream

1 1/2 tsp. finely grated lemon zest

1/4 c. finely chopped crystallized ginger

FROSTING:

1/2 c. shortening

1/2 c. margarine

3 1/2 c. confectioner's sugar, sifted

1/8 tsp. cinnamon

1/8 tsp. cloves

1/4 tsp. nutmeg (try adding more spices if you deem necessary - I didn't really measure mine).

1 1/2 tsp. vanilla extract

1/4 soy creamer

Directions

Preheat oven to 350 degrees. Prepare a muffin tin with paper cupcake liners.

Sift the flours, xanthan gum, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl.

Whisk the oil, molasses, maple syrup, soy milk, sour cream, and lemon zest in separate large bowl. Add the flour mixture to the wet ingredients and mix until just smooth. Fold in the crystallized ginger.

Fill cupcake liners two thirds full. Bake 19-22 minutes, until a knife or toothpick inserted into the center comes out clean. Let cool completely before frosting.

Prepare frosting:

Beat the shortening and margarine until fluffy. Add sugar and spices and beat for about three minutes. Add the vanilla and soy creamer and beat another 5-7 minutes until fluffy.

Garnished with slices of crystallized ginger, if desired.

Gluten-Free Egg Noodles in Chicken Noodle Soup

When the winter comes and the sun retreats towards the horizon at an early hour, I, naturally, want to wrap myself in the thickest down blanket and hibernate until the frigid grasp of the season's hand releases into spring. Unfortunately, this isn't possible. But I can melt that unrelenting midwestern chill with a hot bowl of homemade chicken noodle soup. As a child, my mother would line the countertop with thick strips of homemade egg noodles laid flat to dry. Delicious soup would undoubtedly follow. Thick, hearty noodles and chunks of tender chicken combine with celery, onion, and carrot in a light broth scented with cinnamon. You'll never miss the gluten in these noodles either; though you may miss home a bit.

Gluten-Free Egg Noodles

2 c. flour (3/4 c. potato starch, 1/2 c. tapioca starch, 1/4 c. arrowroot starch, 1/4 c. white rice flour, 1/4 c. sorghum flour)

4 eggs

2 tsp. xanthan gum

1 tsp. salt

Combine dry ingredients in a large bowl. Beat eggs until frothy. Make a well in the dry ingredients and pour eggs into the well. Mix with a wooden spoon until well combined (adding more flour if necessary). Knead dough a little on surface floured with potato starch. Roll out thin, cut into strips, and dry overnight on a drying rack (or on parchment - but you will have to flip them to dry the noodles evenly). Store tightly sealed in the refrigerator.

When you are ready to use the noodles, boil them for 15-20 minutes, depending on the thickness of the noodle.