Entertaining for absolutely EVERY occasion, by Isa Chandra Moskowitz. I was so stoked when I received this in the mail. Listen or read this: New Year’s, Super Bowl, Chinese New Year, Valentine’s Day, Mardi Gras, Oscars Party, St. Patrick’s Day, Easter, Passover, Cinco De Mayo, Mother’s and Father’s Day, Fourth of July, Rosh Hashanah and Yom Kipper, Halloween, Thanksgiving, Hanukkah, Christmas. She includes OSCARS party!!!!! The only other chapter that she might’ve been able to add would be Birthday parties, but if you can’t come up with a party menu from these amazing recipes, I don’t know what to say. Isa does though; she talks about other occasions and gives you suggestions. She’s thought of everything.
If you weren’t yet convinced on why you would need this book, I’m going to talk about the recipes now. Just thinking about them is making me hungry; I need to go grab a snack……. Ok, I’m back; cookies have been eaten and now time to share with you more details. Candy Cane Fudge Cookies, Gingerbread People, Eggnog Pancakes, Jelly Doughnuts, Fried Pickles with ranch, Pretty in pink applesauce, potato pancakes, Chocolate Pecan Pie, Mummy Dogs, Elvis Cupcakes, Truffled Almond Alfredo, Mexican Caesar Salad, Spicy, Tomato Rice, Sautéed Radishes, Irish Cream Whoopie Pies, Irish Stout Stew, Salted Caramel Corn with peanuts, Chipotle Mac and Cheese, Potato Skins. I haven’t even hit the tip of the iceberg- so many good recipes, recipes that you can trust. If you have made anything by Isa, you know that they will be crowd pleasing.
When I opened The Super Fun Times Vegan Holiday Cookbook, it made me think of Isa Does it. It has the same feel. Well no wonder why, the photographer from Isa Does it, photographed for The Super Fun Times. Vanessa Rees along with Joshua Foo can be thanked or blamed 😉 for these mouth drooling, I want it now photo’s. Well done you two!! The Super Fun Times is also larger than Isa Does it. There’s three of her other books I love, but this has to be the best one EVER!!!!! I seriously don’t know how she’s going to top this one. I hope she’s still writing more…. but WOW Isa, congratulations on such a wonderful resourceful cookbook. I’ve seen other Holiday books, but NONE are as comprehensive as this power house!
Now, that I’ve teased you with me eating cookies and all the wonderful recipe titles, I’m going to share with you a recipe with permission, so get your apron on, make the cookies, you know quality control- you need to make sure they are perfect- then on Christmas Eve day make more as Santa is going to want a dozen or two!!
Candy Cane Cookie photo credit: Vanessa Rees
Candy Cane Fudge Cookies
Makes 36 Cookies
Total: 45 Minutes
Active: 25 Minutes
½ cup refined coconut oil, at room temperature
1¼ cups sugar
½ cup unsweetened applesauce, at room temperature
¼ cup unsweetened almond milk (or your favorite nondairy milk), at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder, sifted if clumpy
1 teaspoon baking soda
½ teaspoon salt
2 (3-ounce) peppermint chocolate bars, chopped up
4 crushed-up candy canes (see Tip)
Chocolate and minty chocolate with crushed candy canes. These cookies scream “CHRISTMAS” so loud that you might have to tell them to shut up! These are the cookies you bring to the office (or collective artspace) to share with everyone. They are going to be the best thing that happens to anyone this holiday season, even if they get that Cabbage Patch Kid they’ve been so desperately wanting.
Preheat the oven to 350°F. Lightly grease two rimmed baking sheets.
In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently; it might make the oil clump and firm up a bit, but that’s okay. Mix in the vanilla.
Add 1 cup of the flour, along with the cocoa powder, baking soda, and salt and mix well. Mix in the peppermint chocolate chunks and then add the remaining
1 cup flour and mix until it firms up. You might need to use your hands to get it fully incorporated.
Place twelve 1½-tablespoon scoops of dough on each baking sheet, a few inches apart. Flatten slightly with your hand. Place a pinch of crushed candy cane in the center of each and press gently into the surface.
Bake for 10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
You don’t have to find peppermint chocolate for these, but it’s pretty darn good. Chocolate chips or dark chocolate bars will work, too.
To crush candy canes, place them in a plastic zip-top bag and pound on them with something heavy (a hammer maybe?) until they are in pieces that are no bigger than ½ inch.
Excerpted from the book THE SUPERFUN TIMES VEGAN HOLIDAY COOKBOOK by Isa Chandra Moskowitz. Copyright © 2016 by Isa Chandra Moskowitz. Reprinted with permission of Little, Brown and Company.