lolaferocious (lolaferocious) wrote in vegancooking,

Mulled Wine and Cookies

I have asked many a question of this community, so I thought it was time I gave some recipe love right back to ya! (Not my own recipes, but delicious all the same!)

Tonight I am drinking mulled wine, a fantastic winter treat (for those of us in the southern hemisphere)!

I made mine by combining a 750ml bottle of merlot with two cinnamon sticks, two star anise, a few black peppercorns and a large pinch of cloves. I then microwaved it on high for 3 minutes. You don't have to drink it all straight away, just pour some in a glass (using a strainer, makes it easier) and nuke it again for about a minute. I like to grate fresh nutmeg on the top of mine when I'm ready to drink it :)

I also recently made PBJ thumbprint cookies that I found on the PPK forums.

PBJ Thumbprints
Makes 16-20 cookies

1/3 cup peanut butter
2/3 cup sugar
2 tablespoons canola oil (I used subflower oil)
1 teaspoon vanilla
1/3 cup soy milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon peanut butter
about 3 tablespoons fruit-flavored jam, any kind (I used strawberry, but recently acquired some vegan chocolate spread and am excited to try it!)

Preheat oven to 350°F.

In a medium-large bowl, stir together the peanut butter, sugar, oil, vanilla, and soy milk.
Sift in the flour, baking powder and soda, and salt. Stir until combined.
Lightly stir in the tablespoon of peanut butter.
Drop by tablespoonfuls onto a parchment-lined or lightly greased cookie sheet. Bake for 5 minutes, then remove from oven. Using your thumb, make an indent in the middle of the cookies. Place about 1/2 teaspoon jam in each indent.
Bake for an additional 8-11 minutes or until firm.

Recipe from:

Enjoy :D
Tags: beverages-alcoholic-wine, desserts-cookies-peanut/other nut butter, desserts-cookies-thumbprint
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