I love breakfast food.  I could eat breakfast food for every meal of the day.

Simple breakfast.  Grapefruit, vanilla soy yogurt with a heap of strawberries, whole wheat toast with earth balance buttery spread and marmalade.  

– Crystal

Cookies Galore

Today is the intern at my work’s last day, so I whipped up some cookies to say, “We’ll miss you!”
The selection was miniature snickerdoodles and grapefruit icebox cookies.  The grapefruit cookies are from Vegan Cookies Invade Your Cookie Jar, which is a book chock-full of deliciousness that vegans and non-vegans can nom on.  For those without this cookbook, I found the recipe posted online here!

Mini Snickerdoodles
Makes 2 dozen cookies

Cookie Dough

1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 cup vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp vanilla extract
Cinnamon Sugar Topping
1/2 cup sugar
3 tbsp ground cinnamon

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.

3. Combine sugar and cinnamon on large plate.

4. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet and flatten with your fingers or a fork. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.