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A community member who wanted to be credited as Chef Anonymous Impala sent us their collection of easy-to-make, easy-to-share treats for the holidays! With options for most dietary restrictions, this is a great way to share with friends and family!
Cookies and Treats
Add-What-You-Want Cookies
These easy-to-make cookie bases are a great way to start a tradition with the family. Make the base, then add what you want to make some quick, delicious cookies for the holidays.
Ingredients:
1 cup of butter, softened
1 cup of white sugar
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
Optional: 1/2 cup of raisins, chocolate chips, or other mix-ins of your choice
Directions:
Preheat your oven to 375 degrees Fahrenheit.
In a large mixing bowl, cream together the butter and sugar until smooth.
Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
If you're using mix-ins, fold them into the dough now.
Roll the dough into small balls and place them on a baking sheet.
Bake the cookies for 8-10 minutes, or until they are lightly golden on the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Vegan-Friendly Cinnamon Cookies Ingredients:
1 cup of all-purpose flour
1/2 cup of whole wheat flour
1 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of vegan butter
1/2 cup of coconut sugar
1 tablespoon of ground flaxseed mixed with 3 tablespoons of water
1/4 cup of unsweetened almond milk
1 teaspoon of vanilla extract
1/4 cup of coarse sugar
Directions:
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flours, cinnamon, baking powder, and salt.
In a separate bowl, cream together the vegan butter and coconut sugar until smooth. Beat in the flaxseed mixture, almond milk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Roll the dough into small balls and roll them in the coarse sugar to coat.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious vegan cinnamon cookies!
Awesome, Easy-to-make Fudge
Ingredients:
1 cup of butter
3 cups of white sugar
1 (12 fluid ounce) can of evaporated milk
1 (12 ounce) package of semisweet chocolate chips
1 (7 ounce) jar of marshmallow creme
1 teaspoon of vanilla extract
Optional: 1 cup of chopped nuts, such as walnuts or pecans
Directions:
Grease a 9x13 inch baking dish and set aside.
In a large saucepan over medium heat, combine the butter, sugar, and evaporated milk. Bring the mixture to a boil, stirring constantly, and let it boil for 5 minutes.
Remove the saucepan from the heat and stir in the chocolate chips, marshmallow creme, and vanilla extract until the chocolate is melted and the mixture is smooth.
If you're using nuts, stir them into the mixture now.
Pour the fudge into the prepared baking dish and let it cool completely. Once it has hardened, cut it into squares, serve and enjoy!
Making Homemade Pies
To make a homemade pie crust, you will need the following ingredients:
1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/4 cup ice water
Here are the steps to make a homemade pie crust:
In a large mixing bowl, combine the flour and salt. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse sand.
Gradually add the ice water to the flour mixture, stirring with a fork until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth.
Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes, or until it is firm and chilled.
Preheat your oven to 425°F (220°C).
Once the dough is chilled, roll it out on a lightly floured surface until it is large enough to fit into your pie dish. Gently transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough from the edges and crimp the edges with a fork or your fingers to create a decorative border.
Prick the bottom of the pie crust with a fork several times to allow steam to escape during baking.
Bake the pie crust for 10-12 minutes, or until it is golden brown. Remove it from the oven and let it cool completely before filling it with your favorite pie filling.
Berry Pie! Ingredients:
1 (9-inch) pie crust, store-bought or homemade
4 cups of fresh or frozen berries of your choice (such as blueberries, raspberries, or blackberries)
1/2 cup of white sugar
2 tablespoons of cornstarch
1 tablespoon of lemon juice
1/4 teaspoon of salt
Directions:
Preheat your oven to 375 degrees Fahrenheit.
In a large mixing bowl, toss the berries with the sugar, cornstarch, lemon juice, and salt until they are evenly coated.
Pour the berry mixture into the pie crust and spread it out evenly.
Place the pie on a baking sheet and bake it for 45-55 minutes, or until the crust is golden and the filling is bubbly.
Let the pie cool on a wire rack before slicing and serving.
Vegan-Friendly Raspberry Nut Pie
Ingredients:
1 cup of raw cashews, soaked in water for at least 2 hours and drained
1/2 cup of unsweetened vanilla almond milk
1/2 cup of maple syrup
1/4 cup of melted coconut oil
1 teaspoon of vanilla extract
1/4 teaspoon of salt
2 cups of fresh or frozen raspberries
Optional: 1/4 cup of chopped nuts or shredded coconut for topping
Directions:
In a high-speed blender or food processor, combine the cashews, almond milk, maple syrup, coconut oil, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
Pour the mixture into a 9-inch pie dish and smooth the top with a spatula.
Scatter the raspberries evenly over the top of the pie. If you're using nuts or coconut for topping, sprinkle them over the raspberries.
Place the pie in the freezer for at least 2 hours, or until it is firm.
To serve, let the pie sit at room temperature for 10-15 minutes to soften slightly. Cut it into slices and enjoy!
Thank you Chef Anonymous Impala for these tasty ideas for treats this break!