Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies
(Makes about 3 dozen)

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With the holidays here it is definitely cookie season! Seth challenged me for his birthday to make a German Chocolate Cookie and I delivered. I made larger cookie too so we can put candles; it was extremely decadent. This cookie was so delightful and is highly recommended. Even if you are one of those people that dislike the texture of coconut, I used finely shredded coconut and it really makes the difference. The coconut cream icing is so smooth and can definitely be used to make other treats – which I plan on exploring. A must try for the holiday if you are looking for something different and unique. Definitely a must try. Enjoy! Happy Holidays!!!

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

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Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1/2 Cup Non-Dairy Chocolate Chips

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Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-Add in the chocolate chips and stir to combine.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.

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-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

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Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

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Vegan German Chocolate Cookies

  • Servings: 3 dozen
  • Difficulty: Moderate
  • Print

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

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Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies
(Makes about 3 Dozen)

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How about a perfect cookie for the holiday! If you need a little something for Santa, yourself or to give as a gift, have I got the perfect cookie for you. This cookie is very decadent and will bake to gooey perfection. And…Who can’t resist the look of a crinkle cookie? Doesn’t it look like winter, as if the snow just collected right on top of them? 😊
I hope you try this one, it is so simple. I place them in the freezer to harden up a bit, mostly because I’m too impatient to wait 2 hours in the fridge or overnight. However, you can certainly make these ahead and skip the freezer part, by storing them in the fridge instead. I reference it makes about 3 dozen because I made exactly 35 cookies. When I wrote this recipe out I anticipated 1/2 cup of chocolate chips but ended using only 1/4 cup. Hope you enjoy!

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Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
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-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
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-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
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-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand.
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Make a small well or hole with your index finger. Add the chocolate chips and seal together.
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Roll to form a ball.
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Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
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-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

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Vegan Chocolate Crinkle Cookies

  • Servings: 3 Dozen
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand. Make a small well or hole with your index finger. Add the chocolate chips and seal together. Roll to form a ball. Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

Spaghetti Squash with Baked Basmati Salad

Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
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-Bake cut side down for 45 minutes.
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-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
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-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy
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Spaghetti

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Cinnamon Rolls (Buns)

Cinnamon Rolls (Buns)
(Makes about 18-19 rolls) ~ Vegan

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A Labor of Love
I made this recipe to redeem myself. Why? Because the birthday cake I made for myself a little over a week ago was a disaster. This recipe also began kind of rough – I had to save it. Guess I’m rusty from not blogging or creating these last couple of months. We have been experiencing a wave of quick recipes in our home, lots of: rice/beans, mashed potatoes, pastas, veggies and meatless products (i.e. Gardein/Tofurky) – our convenience foods.
About my birthday cake… It was rather laughable. The original recipe I had written out turned out very liquidy or smoothie-like. So I tried to save it but the result was a dry sponge. We joked so much at the table as we tried to eat it. We wondered if we could cut the cake into slices and wash the dishes with it or wipe down the counters with that cake. Hehe. The next day I made a vegan pudding and broke up/crumbled the cake and layered it into a trifle.
Saving the cinnamon bun: Make sure you gradually add the flour and/or reserve a portion for flouring the surface. I made the mistake initially by only reserving about 2 Tbsp to flour my surface. Quick Tip: If you add too much flour and your ball of dough as you’re kneading becomes rough just add a bit more liquid or in my case honey! Honey is a great way to bring your ball of dough back to life.

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Ingredients:
Yeast/Flour Mixture (#1):
1 Pkg Active Dry Yeast
¼ Cup Warm Water
¼ Tsp Sugar
#2
¾ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Sugar
½ Cup Earth Balance (Vegan Butter) or 1 Stick
#3
4 Cups Flour
1 Tsp Salt
1 ½ Tsp Ener-G Egg Replacer, optional
2 Tbsp Honey, optional
Filling (#4):
½ Cup Earth Balance or 1 Stick, melted
1 ½ Tbsp Ground Cinnamon
¼ Cup Light Brown Sugar
¼ Cup Sugar
Topping/Glaze (#5):
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
2 Tbsp Non-Dairy Milk (I used almond/coconut blend)
¼ Tsp Ground Cinnamon

Directions:
-Proof your yeast. In a small bowl dissolve yeast with warm water and stir ¼ Tsp Sugar. Let this stand for about 5 minutes. (#1)
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-In another glass bowl, microwave: milk, earth balance and sugar (#2) for about 2 – 2 ½ minutes. You will want to take the chill of the milk and melt/soften the earth balance.
-In a separate bowl whisk together (#3): flour, salt, egg replacer to combine. Typically one may sift these ingredients together but I don’t own a sifter and probably would just continue to use a whisk since it seems easier. 😊
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-To the bowl with milk/butter bowl add about ½ of the flour mixture. Stir together to combine. Add in yeast mixture and stir again to combine. Add in remaining flour, however, be sure to reserve some for flouring your surface. (Initially I only reserved 2 Tbsp for my surface but my dough ball started to break apart. I added the honey here, during the last 2 minutes of kneading, to revive my dough ball during kneading.)
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-Knead for the dough for about 10 minutes.
-Grease a large glass bowl (with oil or non-stick cooking spray) add your ball of dough. Cover and let rise for about 1 ½ hours. Dough should double in size.
-Punch down the dough or remove and fold out to remove the air.
-Flour your surface again and roll out your dough into a rectangular shape, about ¼ inch thick.
-In a glass bowl, combine filling ingredients (#4): Earth balance, sugar(s) and cinnamon. Microwave for about 1-1 ½ minutes to melt. -Pour into your dough and spread evenly, leaving about 1-inch from the edge.
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Pre-heat oven 350 degrees F.
-Roll up dough with filling carefully pinching the final piece to secure.
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-Grease (2) two (9-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Cut dough log into 1-inch pieces. I was able to cut into about 18 pieces, which included the two ends that were a bit teeny.
-Add pieces to prepared pan and let these rise for about another 25 minutes.
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-Bake for 30 minutes.
-While your rolls are in the oven combine ingredients for the glaze (#5). Just whisk together to combine.
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-Remove from oven and let them stand for about 10 minutes before glazing. You can let them cool longer if you can wait. 😊 Enjoy!

Whew…
Well I did say it was a labor of love, right? ❤ But really it wasn’t so bad. If feels like a long time and really it was but I did other things to break up the time. During the initial 1 ½ hours while the dough rose I went off to the grocery store to do my weekly (or 2-day) shopping trip. During the rest of the time in between prepping I made breakfast. J You really can get a lot accomplished during this time, don’t be discouraged – these are delicious and well worth it.

Cinnamon Rolls (buns)

  • Servings: 16-18
  • Difficulty: Intermediate
  • Print

Ingredients:
Yeast/Flour Mixture (#1):
1 Pkg Active Dry Yeast
¼ Cup Warm Water
¼ Tsp Sugar
#2
¾ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Sugar
½ Cup Earth Balance (Vegan Butter) or 1 Stick
#3
4 Cups Flour
1 Tsp Salt
1 ½ Tsp Ener-G Egg Replacer, optional
2 Tbsp Honey, optional
Filling (#4):
½ Cup Earth Balance or 1 Stick, melted
1 ½ Tbsp Ground Cinnamon
¼ Cup Light Brown Sugar
¼ Cup Sugar
Topping/Glaze (#5):
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
2 Tbsp Non-Dairy Milk (I used almond/coconut blend)
¼ Tsp Ground Cinnamon

Directions:
-Proof your yeast. In a small bowl dissolve yeast with warm water and stir ¼ Tsp Sugar. Let this stand for about 5 minutes. (#1)
-In another glass bowl, microwave: milk, earth balance and sugar (#2) for about 2 – 2 ½ minutes. You will want to take the chill of the milk and melt/soften the earth balance.
-In a separate bowl whisk together (#3): flour, salt, egg replacer to combine. Typically one may sift these ingredients together but I don’t own a sifter and probably would just continue to use a whisk since it seems easier. 😊
-To the bowl with milk/butter bowl add about ½ of the flour mixture. Stir together to combine. Add in yeast mixture and stir again to combine. Add in remaining flour, however, be sure to reserve some for flouring your surface. (Initially I only reserved 2 Tbsp for my surface but my dough ball started to break apart. I added the honey here, during the last 2 minutes of kneading, to revive my dough ball during kneading.)
-Knead for the dough for about 10 minutes.
-Grease a large glass bowl (with oil or non-stick cooking spray) add your ball of dough. Cover and let rise for about 1 ½ hours. Dough should double in size.
-Punch down the dough or remove and fold out to remove the air.
-Flour your surface again and roll out your dough into a rectangular shape, about ¼ inch thick.
-In a glass bowl, combine filling ingredients (#4): Earth balance, sugar(s) and cinnamon. Microwave for about 1-1 ½ minutes to melt. -Pour into your dough and spread evenly, leaving about 1-inch from the edge.
Pre-heat oven 350 degrees F.
-Roll up dough with filling carefully pinching the final piece to secure.
-Grease (2) two (9-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Cut dough log into 1-inch pieces. I was able to cut into about 18 pieces, which included the two ends that were a bit teeny.
-Add pieces to prepared pan and let these rise for about another 25 minutes.
-Bake for 30 minutes.
-While your rolls are in the oven combine ingredients for the glaze (#5). Just whisk together to combine.
-Remove from oven and let them stand for about 10 minutes before glazing. You can let them cool longer if you can wait. 😊 Enjoy!

Vegan Vanilla Cupcakes with Cinnamon/Sugar

Vanilla Cupcakes with Cinnamon & Sugar Sprinkled
(Makes 12 cupcakes) ~ Vegan

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I made these cupcakes on the fly! Well let me back up first and say hi again to everyone, it’s been a bit since I last posted and since the last time I had a chance to read everyone’s awesome blogs. I have a lot of catching up to do! It’s been a busy last few weeks. So busy that I’m not even posting a Vegan Rescue original here… I know I know. While I do have a few vegan vanilla cake recipes of my own, this morning I decided to make cupcakes using the old web, it was much quicker than digging one of my own out and my time was limited. My son’s Spanish class today was celebrating Dia de Los Muertos (Day of the Dead), so on the fly I made these cupcakes and added a little cinnamon and sugar love to them. With the cinnamon and sugar of churros in mind, I incorporated cinnamon mixed into the icing and then sprinkled with a mixture of organic cane sugar and cinnamon. Store-bought icing works well too using the cake base. Enjoy!

Check out Sam’s recipe here on the It doesn’t taste like chicken blog.

Enjoy everyone – we’ll catch up. 🙂

Rocky Road Brownies (Vegan)

Happy 4th of July!
Rocky Road Brownies are Dandy!
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Another kind of Brownie. 🙂  People seem to like my Brownie with Salted Caramel recipe so I’m sharing another kind of brownie for you guys. This recipe is more cake-like but holds up the toppings well. I prepared this in an 11×7 brownie pan to make these so the brownies will fluff up. If you use a different pan size just watch your timing. I say this because I make this brownie recipe also without the toppings in a larger pan and it bakes for 30 minutes. However, the Rocky Road way needs to bake a little longer (maybe it’s the chocolate chip topping). I made these for work today, someone in the office decided we should all bring some food in since we’re all blessed to be working the day before a holiday [please feel the sarcasm]. So I made these and my always coveted Carrot Cake…oh I made Peanut Butter Balls too. Can you tell I like to cook/bake yet? This recipe uses Dandies Vegan Marshmallows – and people thought vegans couldn’t eat marshmallows ever again… I love this particular brownie recipe with them because the brownie base is not over sweet so it can use the added toppings. Dandies are dandy – Cruelty-Free, Non-GMO, Gelatin-Free and Gluten-Free. Enjoy!
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Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk (as I always say) and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
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-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
                                                             Brownies!!!
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-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
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-Add crushed Sandwich cookies, walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!
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Rocky Road Brownies

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
-Add crushed Sandwich cookies, Walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!