Veganacious

Since one of the my grandsons was gone over the Christmas holiday, I decided to make him some gingerbread, which he loves. I found a great recipe on VeganYumYum, where you just cannot go wrong. The above photo was my attempt to recreate the great recipe offered on that site.  If you haven’t tried VeganYumYum, now is a good time to get acquainted. There are all kinds of recipes, too, not just goodies. The frosting is made with vegan cream cheese with a lemon flavor added; it is hard not to like it.

The gingerbread is cooked in two pans and cut out with a small biscuit cutter, then assembled once complete cooled. These are best eaten right away!

It snowed two or three times over the holidays, a nice blanket of white sparkling beauty that made it extra special, even more so because my youngest grandson had never seen it before.  He went outside, expecting it to feel like rain, and had such an amazed look on his face when he felt the soft, soft snow. When I took him to his preschool, all the little ones were equally excited, running up to tell us, “It is snowing!” while his teacher calmly said, “They know; they were just outside, too!” So for Christmas, when it snowed again, I decided to make some snowflake cookies. The recipe I used was from Colleen Patrick-Goudreau’s book, The Joy of Vegan Baking.  For decoration inspiration, I found a beautiful snowy white chocolate cupcake on The Voracious Vegan. Since this was a last-minute venture, I was unable to find the little silver balls but they still sparkled and were well received. The difficulty with these is that the cookie cutter is so tiny that I had to use a knife and gently push the dough out of each one, which required a lot of patience. When I saw one of the adult kids in the family take a photo of the cookies, I knew it was worth the effort. Here’s to a sweet and healthy new year!

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