My first knitting project 12.2010

My first knitting project 12.2010
Originally uploaded by LMN and Friends

I finally broke down and taught myself to knit. Here is my first project- a child's scarf. As you can see I have yet to sew in the strings but otherwise it's done. I would've liked it to be a bit longer but I ran out of yarn.

No-Bake Fudgy Snow Balls

These are really yummy, easy and great to make together with kids (Lillian loved shaking the confectioners sugar on using a closed container. Must keep in mind for next year's cookie exchanges!

http://www.skinnytaste.com/2010/12/no-bake-fudgy-snow-balls.html#more

No-Bake Fudgy Snow Balls
Gina's Weight Watcher Recipes
Servings: 21 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 2 pts
Calories: 69.5 • Fat: 3.8 g • Carb: 9.2 g • Fiber: 2.2 g • Protein: 2.1 g

• 15 pitted dates
• 2/3 cup unsweetened cocoa powder
• 1 cup whole roasted unsalted almonds
• 1 tbsp honey
• 2 tbsp water (or more if needed)
• 3 tbsp confectioner's sugar

Add almonds to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time. Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper.
Put confectioner's sugar in a bowl. Roll balls in your hand and then roll in sugar.
Can be stored in the fridge for up to a week.

Gingerbread houses

We did it from start to finish! Vegan Gingerbread houses

We made the dough, created templates (2 triangles and two rectangles), rolled it out, baked it, made the icing, put it together and decorated.

Gingerbread house

I want to make gingerbread houses this year... here is a recipe:
http://vegandad.blogspot.com/2007/12/vegan-gingerbread-house.html

I think I'll need a template... looking into ideas: Here is one like last years:

http://www2.ciachef.edu/media/pdf/CIA_Gingerbread_House.pdf



I'll be back with pictures when we get our act together ;)

Update: I made my own template- exactly like the ones pictured above (two rectangles against two triangles with a little door). And I found the perfect icing recipe here: http://vegetationramblings.blogspot.com/2007/05/molasses-cookies.html

Reprinted...

Vegan Royal Icing:

3 tbsp water
2 tbsp egg replacer powder
3 1/2 cups icing sugar
1/8 tsp cream of tartar

Add water to egg replacer and whip with electric beaters until it's thick. Add cream of tartar and 1/2 a cup of the icing sugar and mix until thick. Add another 1/2 cup of icing sugar and whip until thick again. Finally add the last 3/4 of a cup icing sugar and beat until a thick icing forms. If it's too thick (which mine was) add another 1/8-1/4 cup water slowly while beating until it softens a little (I added too much! Disaster area, seriously!!)

as you can see from reading the recipe, it actually calls for less powdered sugar than the list says. But this really works

Chocolate Recipes worth keeping

"Better-For-You Brownies"
1/2 c. unsweetened cocoa powder
1/2 c. pitted chopped dates
1 tsp. instant coffee granules (I use decaf)
1/2 c. boiling water
1/3 c. walnuts
2/3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 T ground flax with 1/3 cup water egg substitute
1 C plus 1 Tbs. sugar
2 T vegetable oil
1 tsp. vanilla extract

-preheat to 350, coat 9 inch sware baking pan with cooking spray
-combine cocoa, dates, coffee. add boiling water and stir until cocoa has dissolved, let stand for 10 minutes or until completely cool
-meanwhile, spread walnuts in shallow baking pan and bake until lightly roasted and fragrant (4-6min). Set aside to cool. Keep oven on.
-In a food processor, combine flour, vaking powder, salt and toasted walnuts; process until walnuts are ground. Transfer mixture to large bowl and set aside.
-With a rubber spatula, scrape cooled cocoa mixture into food processor. Add egg substitute, 1 c sugar, oil an dvanilla and process until smooth, stopping once or twice to scrape down the sides of work bowl. Add to reserved flour mixture and stire just until dry ingredients are moistened
-pour batter into prepared baking pan, spreading evenly. Sprinkle with remaining 1 T sugar. Bake until brownies are firm around edges and just set in center, 25-30 minutes.
-Transfer pan to wire rack and cool completely. To serve, coat sharp knife with cooking spray and cut into 16 squares.

The Best Vegan Chocolate Cake
3 C. four
2 C. Sugar
1/2 C. cocoa
2 tsp. baking soda
1 tsp. salt
2/3 c. oil
2 Tbsp white vinegar
2 tsp. vanilla
2 C. water

-mix dry ingredients
-add water, oil, vinegar & vanilla. Mix well
-put into greased/floured cake pans (2 9"rounds) or muffin cups or any shape you'd prefer. Cake pans take 35 minutes in 350 oven, muffins less. Check by inserting toothpick.

Vegan Chocolate Frosting
1 C. sugar
6 T corn starch
4 T cocoa
1/2 t salt
2 T oil
1 C. water
1/2 t vanilla

-mix sugar, cornstarch, salt and cocoa in medium sauce pan. Whisk in water. Heat over medium utnil it gets thick and starts to boil. Boil for 1-2 minutes (not too long or it will set like taffy) Remove from heat and stir in vanilla & oil. Cool and spread on cooled cake (OR, freeze and use later)