a delightful caprice (crafting_change) wrote in vegancooking,
a delightful caprice
crafting_change
vegancooking

baked goods: cranberry bliss bars & holiday bsicotti

I got a handmixer for the holidays, and I have been baking every single day since!!


Holiday Biscotti
Recipe courtesy Giada De Laurentiis (with vegan modification!!)


2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup margarine
1/4 teaspoon salt
4 tbs apple sauce
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces vegan white chocolate ('the vegan store' aka pangea carries a great white chocolate)

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, margarine, apple sauce and salt in a large bowl to blend. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.




Cranberry Bliss Bars (faking out Starbucks)


For Cake Base:

1 cup margarine
1 and 1/4 cups brown sugar-- packed
4 tablespoons apple sauce
1 tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup vegan white chocolate ('the vegan store' aka pangea carries a great white chocolate)
1/4 cup minced candied ginger

For Frosting:

8 ounce vegan cream cheese
1/2 cups powdered sugar
2 Tablespoons margarine
1 teaspoon vanilla

For Garnish:
2 Tablespoons minced dried cranberries
2 Tablespoons minced candied ginger
1/3 cup vegan white chocolate ('the vegan store' aka pangea carries a great white chocolate) minced
Preheat oven to 350 and lightly grease a 9x13 pan.

Mix together the margarine, sugar and apple sauce. Sift together flower, ginger, salt and then add to the creamed sugar mixture. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 40 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced garnish
Tags: desserts-bars, desserts-biscotti, ethnic food-italian
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