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Tuesday, November 30, 2010
Saturday, November 27, 2010
Saturday, November 13, 2010
Friday, November 12, 2010
1 cup white sugar
1/2 cup packed brown sugar
1 egg substitute
1 teaspoon grated orange zest (I probably used 4 teaspoons, I love zest!)
2 tablespoons orange juice (most likely used 4-5... I just squeezed the orange I zested)
2 1/2 cups all-purpose flour (will use whole wheat next time!)
1/2 teaspoon baking soda
1/2 teaspoon salt (use sea or half-salt if possible)
2 cups chopped cranberries
1/2 cup chopped walnuts (optional... I didn't use any so that my nut-allergy bro could have a taste)
1/2 teaspoon grated orange zest (used 2-4 teaspoons)
3 tablespoons orange juice
1 1/2 cups confectioners' sugar (make sure you're using a vegan icing sugar!)
-In a large bowl, cream together the vegan butter, white sugar and brown sugar until smooth. Beat in the egg substitute until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
-Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
-In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.