The brownies are super ginger-y because they include 2 Tbsp. of fresh ginger as well as some ground ginger. I baked these to take to the contra dance, and they were a big hit. So much so that some dancers followed me into the kitchen in search of crumbs from the carrying box! Unfortunately, I forgot to take a picture--of the brownies or the hungry dancers!
In my effort to catch up with the other Tuesdays with Dorie bakers, and to bring enough snacks to the dance, I also made two cookie recipes that I had not yet baked: Coconut Butter Cookies and Traditional Madeleines.
The dough for the Coconut Butter Cookies was delicious! It had to be the lime zest, the coconut, and the ground macadamia nuts. The dough is put into a gallon zip lock bag and then rolled out, then refrigerated. I love this technique! And it is so easy to slit the bag and cut the cookie dough into nice, even squares. They spread a bit in baking, but they were delicious and much admired.
|Coconut Butter Cookies|
|Traditional Madeleines baked in a silicone pan|
|Madeleines close up|
After baking three things with butter and eggs, it dawned on me that my son-in-law who would be playing fiddle at the dance, is experimenting with vegan eating this month. He wouldn't be able to eat any of the goodies! So I made a very easy Vegan cookie recipe--these, too, were devoured. In my mind, they don't measure up to any of Dorie's recipes, but they tasted pretty good for having no butter, eggs, sugar, or flour.
|Vegan oatmeal cookies|
No dairy, no wheat, no sugar, but tasted fine.
Vegan Oatmeal Cookies
(Dairy, gluten, and sugar free)
Mash three ripe bananas.
Stir into the bananas:
2 cups rolled oats
1 cup raisins or chopped dates
1/3 cup vegetable oil
1 teaspoon vanilla
Allow batter to rest for 15 minutes.
Drop by teaspoonfuls onto a baking sheet lined with parchment paper. Squish together the dough with your fingers, as needed.
Bake for 20 minutes at 350 degrees, or until lightly brown.