Butterscotch Bars

Last weekend Kevin and I had a secret mission in South Carolina. The internets told me that Food Lion has these magical vegan butterscotch chips. Okay, maybe more chemical-filled than magical, but it’s not every day you can get your hands on vegan butterscotch chips so I bought a few bags. Since the damn things hadn’t baked themselves up into anything tasty all week, I took matters into my own hands this evening and busted out these butterscotch bars. They came out nice and crisp at the edges and chewy in the center. Good stuff.


I keep forgetting to take pictures of food. I’m cooking food, I’m eating food, just not taking many pictures of it. Mostly it doesn’t matter, but I’m kind of bummed I forgot to take a pic of the Mini Wellingtons from Vegan Lunch Box that I made for Xmas dinner. I used some of the laminated dough I had made before that was hanging out in the freezer. The odd thing is that in the past I’ve had a lot of trouble with the Earth Balance oozing out of the dough and essentially frying rather than baking whatever I was making. That didn’t happen at all this time. Huh. I wonder if that’s because I froze and thawed it. More experimentation is necessary. 🙂

For breakfast Xmas morning, Kevin made pancakes. We had them with some Match Meat Breakfast Sausage and purple potato hash browns.

I also made a bunch of cookies that I’ve been trying to distribute before they all go in my mouth. There were white chocolate macadamia nut cookies, chewy chocolate raspberry cookies from Veganomicon and gingerbread cookies. I’m dumb and only took a picture of the gingerbread cookies:

With the extra time off, I tried to make a few items to freeze. The recipe floating around for Apple Sage Sausage caught my eye, so one day I whipped those up. So far, we’ve eaten them for breakfast in a sort of hash form with more purple potatoes and a bit of red bell pepper. The colors are so pretty!

Because there weren’t enough sweets in the house with all those cookies hanging around, I decided to make Egg Nog Cupcakes. Well, Soy Nog Cupcakes. Other than REALLY wanting to stick to the pan, they came out great. Also, I left the booze out of the frosting and made up for it with more Soy Nog, although I don’t think it needed the extra liquid. I gave a bunch away at work so I wouldn’t eat them all.

Chewy Chocolate Cherry Cookies

chocolate cherry cookiesYou know the Chewy Chocolate Raspberry Cookies in Veganomicon? Well, I only had cherry preserves. And not even enough of that, so I had to add some sour cherry butter to get up to the right amount. Still, these came out perfect. Warm out of the oven, slightly crispy edges and soft on the inside. Mmmmmmmmm.