VegNews-Holiday_2019

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

1. 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.


2. 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.


3. 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.


4. 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

1. 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.


2. 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.


3. For the espresso soak, in a small bowl,
   whisk water, rum, and espresso powder
   until espresso is completely dissolved.


4. 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.


5. 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.


6. 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.