Yet another vegan blog. Obsessed with cookies. Addicted to peanut butter. Fighting for the vegan revolution!

Sunday, December 9, 2007

Christmas Baking Wrap-up

The cookies were a hit, to say the least. Monday morning I marched my goods into work with me, and Tuesday morning I was presented with empty containers and lots of thank yous. Tuesday afternoon I got a phone call from a friend who received her box in the mail. She was overwhelmed by all the goodies. She said she would have to ration them out to her husband or they would end up as his dinner. The damage is as follows:

Many thanks to the post office who keeps coming through with their promise of a "next day delivery."

Before I added the fudge. This bucket went to the maintenance guys at work. A bucket full of cookies and fudge does not last long with 30 dudes around.

Cookies for a department upstairs from me. They are always so good to me. Lesson learned: when you're good to me, I give you food.

I didn't get a pic of the leftovers I took for my office. Obviously I don't like them nearly as much, as I didn't even bother to wrap them up pretty. I threw them in a tupperware container.

This afternoon, I made Zucchini Spice Gumdrop Bread. After reading about adding gumdrops to Zucchini Bread here, I just had to do it. I searched for the perfect bread recipe, and decided on the Zucchini Spice Bread in The Enchanted Broccoli Forest by Mollie Katzen. I picked this book up used last summer, and I have yet to use it until today. I followed the recipe as is, only subbing safflower oil instead of melted butter, using two flax "eggs," half ww pastry flour/ap flour and a cup of gumdrops instead of nuts and raisins. It was a very low sugar bread, perfect for the gumdrops as they add a good bit of sweetness. I used Dots because they are my favorites. I overdose on them every year at Halloween. They are the only thing in the candy dish I am interested in, and they disappear fast. I quartered each one and sprinkled about 2 tablespoons of sugar over them in a bowl and rolled them around in it, until they were somewhat coated. I was short about a quarter cup of shredded zucchini, but they turned out great. They are moist and spicy.

When cut open, it looks very similar to a fruit cake.

Talk about creative thinking. The woman that thought this up is a genius.

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