Chocolate Chip Pumpkin Cookies:
What you will need
- 1 1/4 Cups of sugar
- 3/4 Cup of brown sugar
- 1/4 Cup of shortening
- 1/4 Cup (plus one tablespoon) of unsweetened applesauce
- 15oz. can of pumpkin puree
- 1 1/4 Tsp of vanilla extract
- 2 1/2 Cups of flour
- 1/ 1/4 tsp of baking soda
- 1 1/2 tsp of ground cinnamon
- 1/2 pound of vegan chocolate chips (whole foods brand is what we recommend)
Preheat oven to 375
Mix the sugars, shortening, applesauce, pumpkin and vanilla until light and well combined. Mix in the flour, baking soda and cinnamon until just combined. Stir in the chocolate chips. Transfer by spoon to a greased baking sheet and bake for 12-14 min, or until set.
Sugar and Spice Roasted Pumpkin Seeds:
What you will need
- 1 Cup of pumpkin seeds (or however many come from your pumpkin!)
- 1 Tbsp of vegetable oil
- 1 Tbsp of sugar
- 1/2 Tsp of cinnamon
- 1/4 Tsp of nutmeg
- A pinch of cayenne pepper
Heat oven to 300. Rinse seeds well and blot dry with paper towels. Toss seeds in a large bowl of all ingredients mixed together then spread on a greased baking sheet. Bake for about 45 minutes, turing every so often until seeds are nicely browned.
Peanut Brittle:
What you will need
- 1 Cup of sugar
- 1 Cup of light corn syrup
- 1 Cup of boiling water
- 1 Lb of raw peanuts
- 1 1/2 Tbsp of vegan margarine
- 2 Tsp of vanilla extract
- 2 Tsp of baking soda
Have a large sheet of aluminum foil sprayed with cooking spray, and all ingredients measured and ready next to the stove. In a medium saucepan bring sugar, corn syrup and water to a 300 degree boil (use a candy thermometer) , while constantly stirring. Once the 300 degrees is reached, stir in the peanuts. This may be a bit difficult at first, but it will become easier. Keep stirring until the mixture reaches 325 degrees. Once it is at 325, remove from heat and stir in the margarine, vanilla and baking soda. Spread evenly onto foil, allow it to cool, and harden. Break into pieces and enjoy!
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