Chocolate Orange
Crinkle Cookies
Orange enhances the subtle fruity notes
in chocolate and gives this classic, fudgy
cookie a sophisticated upgrade.
Makes 18 cookies
1 cup all-purpose flour
1 / 2 cup unsweetened cocoa powder
1 / 2 teaspoon sea salt
1 cup packed brown sugar
1 / 4 cup vegan butter
1 / 3 cup applesauce
2 teaspoons orange extract
3 / 4 cup vegan chocolate chips, melted
and cooled to room temperature
1 / 2 cup granulated sugar
1 / 2 cup powdered sugar,
plus more for dusting
- Preheat oven to 350 degrees. Line a
large baking sheet with parchment paper.
In a medium bowl, whisk flour, cocoa
powder, and salt. Set aside. - In the bowl of a stand mixer, beat
brown sugar, butter, applesauce, and
orange extract for 2 to 3 minutes, until
fluffy. Slowly beat in melted chocolate
and flour mixture until combined and a
soft dough forms. - In two small bowls, place sugar and
powdered sugar separately. Scoop 2
tablespoons dough and roll into a ball.
Roll dough ball in granulated sugar until
completely coated, then roll to coat in
powdered sugar. Place on prepared baking
sheet and repeat with remaining dough,
leaving about 2 inches between each ball. - Bake for 12 to 14 minutes. Let cool
on pan and dust with powdered sugar
before serving.
Spiced Cranberry
Tiramisu
Fresh coconut whip stands in for
mascarpone cheese, and a festive
cranberry-cinnamon twist adds flair in
this showstopping Italian remake.
Serves 8
For the vanilla cake:
1 1 / 2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 / 2 teaspoon salt
3 / 4 cup water
1 / 2 cup canola oil
2 tablespoons white vinegar
1 tablespoon almond extract
For the espresso soak:
3 / 4 cup water
2 tablespoons dark rum
3 tablespoons instant
espresso powder
For the cranberry filling:
2 1 / 2 cups cranberries, fresh or frozen
1 / 2 cup maple syrup
1 / 4 cup orange juice
1 / 2 teaspoon ground cinnamon
1 / 4 teaspoon ground ginger
1 / 8 teaspoon salt
1 teaspoon vanilla extract
For the coconut whipped cream:
1 (13.5-ounce) can full-fat
coconut milk, chilled in
refrigerator overnight
1 / 2 cup powdered sugar
For assembly:
1 cup vegan semisweet chocolate
chips, ground in a food processor
or finely chopped
- For the cake, preheat oven to 350
degrees. Lightly grease a 9-inch round
cake pan. In a large bowl, whisk flour,
sugar, baking soda, and salt. In a
separate bowl, whisk water, oil, vinegar,
and almond extract. Pour wet mixture into
dry and whisk until just combined. - Fill prepared cake pan with batter.
Bake for 28 to 30 minutes, rotating
halfway through, until a knife inserted
into the center comes out clean. Let cool
completely in pan before assembling. - For the espresso soak, in a small bowl,
whisk water, rum, and espresso powder
until espresso is completely dissolved. - For the filling, in a medium saucepan
over medium-high heat, add cranberries,
maple syrup, orange juice, cinnamon,
ginger, and salt. Stir and bring to a boil.
Reduce to simmer, stirring frequently for
about 15 minutes, or until cranberries
begin to pop and mixture turns saucy.
Remove from heat and stir in vanilla. - For the coconut whipped cream, chill
bowl and whisk of a stand mixer in freezer
for 10 minutes. To the chilled bowl, add
solid coconut cream skimmed from chilled
can of coconut milk, being careful not to
include any coconut water. Add powdered
sugar and whip 2 to 3 minutes, until
mixture begins to stiffen. Refrigerate in
a covered container. Whipped cream will
continue to thicken as it chills. - To assemble, cut cake into 1-inch cubes
by scoring with a knife while still in the
pan. In a large serving bowl or trifle bowl,
layer with half of cake cubes, espresso
soak, cranberry mixture, dollops of
whipped cream, and chocolate. Repeat
with remaining ingredients and chill
overnight before serving.
‘Tis the season for family, friends, fun, and most
importantly ... dessert! We asked superstar vegan chef and
baker extraordinaire Chloe Coscarelli to create a spread of
dazzling vegan desserts—from pumpkin spice latte cakes
to elegant cranberry-infused tiramisu—sure to steal the
show at any holiday party. So forget the presents; these
next-level treats are the real gifts of the season.