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December 23, 2009

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Thank you for the cookie recipe! Here is one of my favorites. It's not a cookie, but it's a cake and I think it is the best chocolate cake I've ever had! Enjoy!
Magic Chocolate Cake from "The Peaceful Palate"
1 1/2 cups unbleached flour
3/4 cup sugar or other sweetener
1/2 tsp salt
1 tsp baking soda
3 Tbsp cocoa powder
1 tsp vanilla
1/3 cup vegetable oil
1 Tablespoon vinegar
1 cup cold water

Preheat oven to 350 degrees. Combine flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into 9x9 baking dish (or cupcake pan) and bake in the preheated oven for 30 minutes, until toothpick inserted in center comes out clean. Cool completely, then frost with Chocolate Cream Frosting (below)

Chocolate Cream Frosting
2 Tbsp softened margarine (Earth Balance)
1 1/3 cups powdered sugar
1/3 cup cocoa
1/2 tsp vanilla
2-4 Tbsp water

Cream the margarine in a small bowl, then add suger, cocoa, vanilla, and enough water to make a thick but spreadable frosting.

It's not cookies, but my favorite vegan pie is the sweet potato pecan pie from the cookbook _Cooking' Southern, Vegetarian Style_.

I couldn't agree more! I used my new copy of Vegan Cookies Invade Your Cookie Jar to make Swedish Chocolate Balls, which sound kind of dirty and taste fantastic! See a photo of the fabulous finished product on my blog: http://vegansalt.wordpress.com/2009/12/21/cookie-trial-a-success/

I brought some vegan gingerbread cookies (recipe from Vegan Cookies Invade Your Cookiejar) to work last week, waited until everyone had some and praised them, and then revealed they were vegan. People were pleasantly surprised and requested more.

It's hard to top vegan chocolate chip cookies! Printing out copies of the recipe and leaving it next to the tray of cookies might be nice too.

I agree about product introductions as a crucial part of advocacy. At work, I asked if they would get soy milk for our coffee, tofu spread for our Friday bagels, and cheese-less veggie pizza for weekly luncheons, and my co-workers have been devouring all three. We regularly run out of soy milk mid-week. I recommend to everyone to try and get soy milk for your office refrigerator and at your local coffee shop. Will go so well with those vegan chocolate chip cookies!

Happy Holidays!

Thanks for the post on my favorite December, January, and the rest of the year topic...my favorites are simple but delicious. Used to make 'em with mom: (aw):

Vegan Russian Teacakes
½ cup Earth Balance Spread
4 T powdered sugar + ¼ cup additional for rolling
2 t vanilla
½ t salt
¼ - ½ cup walnuts
1 cup flour

Beat the Earth Balance with the vanilla and 4 T sugar. Add the flour and salt. It will be a bit crumbly for awhile. If needed add more vanilla or a drop of soy/rice/almond milk. Once the mix becomes thick dough pasty goodness, add the walnuts. Roll these into little tiny balls the size of…those bouncy balls in gumball machines. But a little bigger.
Cook at about 350 for 10-12 minutes.
Remove and roll in additional powdered sugar. After cool, roll them once more.

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Gene Baur, President and Co-founder of Farm Sanctuary

Gene grew up in Hollywood, California and worked in commercials for McDonald's and other fast food restaurants. He adopted a vegan lifestyle in 1985, and today, he campaigns to raise awareness about the negative consequences of industrialized factory farming and our cheap food system. He lives in Washington, DC and is the co-founder and president of Farm Sanctuary. Read more.

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