Happy holidays! This season is flying by, isn’t it?
We’ve had a pretty low-key holiday season, which is fine by me. It’s been very low-key in the kitchen, too. We had grand plans of making an elaborate meal for Christmas Eve, but decided at the last minute to keep it very simple, which was nice. Here’s a quick breakdown of just a few of the dishes (mostly sweets) I made over the past week or so.
Mexican Chocolate Snickerdoodles (from “Vegan Cookies Invade Your Cookie Jar“)
These cookies have become a favorite in our household. They have a wonderful rich chocolate flavor, a crunchy outside texture and a chewy middle. A pinch of cayenne adds a touch of heat that is a nice surprise.
Caramel Pecan Bars (also from “Vegan Cookies Invade Your Cookie Jar”)
These bars are really easy to make and taste just like their pie cousin. So good.
Monkey Bread (from “Sweet Vegan“)
If Paula Deen were vegan, this would be her go-to recipe. You add butter to the dough, then you dunk each dough ball into melted butter and then you pour more melted butter on top once you’ve formed them in the pan. This was the first time I’ve made this recipe and I have to admit, I found the directions hard to follow, which I’ve also found to be true for a few other recipes I’ve made from this book. But despite my frustration with the recipe, it turned out beautifully and was delicious. It was the perfect breakfast for Christmas morning.
Great Smokey Mountain Cheeze (from “Vegan Diner“)
This spreadable cheese was so easy to make and was really, really good. The smoked paprika gave it a wonderful flavor that matched up really well with the sliced apple. I’ll definitely be making this again for a game night snack or for a light lunch of fruit and crackers.
Well, that’s all I have for now. I’m planning to make a few new dishes this week while I’m on vacation, so I will post those soon. I’m also planning to make a vegan brunch on New Year’s Day, and I’ll post that, too.
I hope everyone is well!