Vegan buttercream frosting 

Now that the holidays are over and I’m on a sugar detox, of course I’m dreaming of all the yummy things I ate the past month. These delicious (toddler decorated) Christmas Cookies and this birthday cake come to mind…. as I snack on these baby carrots. I made a vegan buttercream frosting on both that was just divine. 

One of my best friends, a self proclaimed meat eating vegan, has given up dairy and eggs this year to continue breastfeeding her son who has severe food allergies.  We celebrated her baby’s first birthday and had a Toddler Christmas Cookie decorating party in December. And since that sweet little boy is one of my favorite kids on earth, I made sure the toddler cookie party was completely vegan friendly. I wouldn’t have had it any other way, but my friend called me after the party and said she was so incredibly thankful that everything was vegan friendly because there was no other cookie party on earth she could have gone to and not had to worry about what crumbs her 1 year old was finding on the floor.  

For the sugar cookies I used the Minimalist Baker’s sugar cookies recipe and they honestly turned out AMAZING. The binder in them is puréed pumpkin and I was so impressed with how they turned out. 

For both the sugar cookies and the birthday cake, this is the butter cream recipe I used. Earth balance vegan buttery baking sticks worked like a charm and everything tasted delicious. Like so delicious that people didn’t know it was all vegan until we told them. And no one missed the dairy or eggs! Try it out and and let me know what you think. 

Vegan Buttercream Frosting
Easy vegan buttercream frosting that can be used to decorate cakes or cookies.
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Ingredients
  1. 1 cup softened Earth Balance vegan buttery sticks (leave them out on the counter overnight)
  2. 3 cups powdered sugar
  3. 1/4 teaspoon sea salt
  4. 2 tsp vanilla extract
  5. 3 tablespoons rice milk (or any other milk alternative you prefer - almond, coconut, hemp, flax, etc)
Instructions
  1. Beat softened "butter" in your stand mixer at medium speed for 3 or 4 minutes until creamed.
  2. Add the powdered sugar and start the mixer on low speed and then gradually move up to medium speed as it incorporates in.
  3. Once all the sugar is incorporated, turn the mixer off. Add the vanilla, salt and milk in the bowl. Then then the mixer back to medium and beat for 3 minutes.
  4. These measurements have always worked for me, but if your frosting seems too thick, add a little more milk. If it seems too thin, add a little more powdered sugar.
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Vegan buttercream frosting
Ingredients:

1 cup softened Earth Balance vegan buttery sticks (leave them out on the counter overnight) 

3 cups powdered sugar 

1/4 teaspoon sea salt 

2 tsp vanilla extract 

3 tablespoons rice milk (or any other milk alternative you prefer – almond, coconut, hemp, flax, etc) 
Method:
1. Beat softened “butter” in your stand mixer at medium speed for 3 or 4 minutes until creamed. 

2. Add the powdered sugar and start the mixer on low speed and then gradually move up to medium speed as it incorporates in. 

3. Once all the sugar is incorporated, turn the mixer off. Add the vanilla, salt and milk in the bowl. Then then the mixer back to medium and beat for 3 minutes. 

4. These measurements have always worked for me, but if your frosting seems too thick, add a little more milk. If it seems too thin, add a little more powdered sugar. 

Molasses Cookies

Molasses cookies are my absolute favorite Christmas cookie. They are slightly spicy from the ground ginger, warm from the cinnamon and cloves and they are SOFT. They are super easy to make and they are very fast. You could easily make these in about 20 or 30 minutes start to finish. 

These molasses cookies are also great for kids since they are so soft. I actually brought these in for my daughter’s birthday treat at her preschool because the teacher told me that they all just lick the icing off of cupcakes anyway – ha! The kids LOVED them! 

I also like to use blackstrap molasses which has lots of vitamins and nutrients from the sugar cane plant that are lost in the process of making sugar. Actually when my daughter was anemic, I used to give her a teaspoon of blackstrap molasses every morning to boost her iron. 

Ingredients:

3/4 cup melted butter 

1/4 cup blackstrap molasses

1 egg

1 cup brown sugar 

2 1/4 cup flour

2 tsp baking soda 

1/2 tsp kosher salt 

1 tsp cinnamon

1 tsp ground ginger 

1 tsp cloves 

3-5 tablespoons granulated sugar 

(Use all organic ingredients if possible!)

Method:

1. Preheat oven to 375. Spray a cookie sheet with cooking spray. 

2. In a large bowl, whisk together melted butter, brown sugar, egg, and blackstrap molasses. 


3. Add in flour, baking soda, and spices. Mix well. You’ll end up with a really smooth brown dough. 



4. Put your granulated sugar in a separate bowl so you can roll the cookies in it before baking. 


5. Form small (about 1 or 1.5 inch) balls and roll them in the sugar before putting them on the cookie sheet. 


6. Bake for 8 minutes at 375 degrees. Cool completely before moving the cookies. They come out looking like this. 

These are what Santa will be getting this year!! Hope he likes them!