Cookies n' Cream Hamantaschen

• Refrigerated

  • 1 Egg
  • 1 Egg yolk
  • 3 tbsp Soy milk

• Baking & Spices

  • 3/4 tsp Baking powder
  • 2 1/2 cups Flour
  • 1/4 cup Liquid non-dairy whip topping
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 15 Chocolate sandwich cookie

Found on lilmisscakes.com

Description

Ingredients

• 3 eggs
• 1 ¼ cups sugar
• 1 ¼ cups vegetable oil
• 1 tsp pure vanilla extract
• 1 ½ cups orange juice
• 2 ½ cups flour (or gluten-free flour with xanthan gum)
• 1 tsp baking powder
• 1 ½ tsp baking soda
• ¼ tsp salt
• 3 cups fresh or frozen cranberries (no need to thaw)
• 1 ½ cups mini chocolate chips
• 2 cups sweet apple cider, reduced to 1 cup
• ¼ cup oil
• ¼ cup unsweetened apple sauce
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon fresh ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup margarine (I like Earth Balance)
• ¾ cup sugar
• 3 Tbs. cinnamon
• pinch of salt
• 4 Tbs. margarine
• ⅔ cup crunchy or smooth cookie butter (such as Lotus Brand)
• pinch of salt
• 8 oz. package of Paskez mini marshmallows
• 5 cups crispy rice cereal
• 2 cups + 2 Tbs. flour
• ¾ cup Hersheys Special Dark Cocoa
• 1 tsp. baking soda
• ¾ tsp. salt
• 1 cup vegetable shortening
• 4 Tbs. margarine
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• pinch of cinnamon
• ¼ cup sugar for rolling
• 2 Tablespoons butter OR margarine
• 4 Granny Smith apples, diced
• 4 Tablespoons sugar
• 1 teaspoon cinnamon
• 2 cups prepared tea, lukewarm
• 2 cups sugar
• 2 cups oil
• 2 cups honey
• 12 eggs
• 6 cups flour
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 2 heaping Tablespoons cinnamon

Directions

• Preheat oven to 350°F. Coat two 9 x 5-inch loaf pans with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for 3-5 minutes, until light.
• Reduce mixer speed to low; gradually blend in orange juice.
• Add flour, baking powder, baking soda, and salt. Mix just until combined. Fold in cranberries and chocolate chips.
• Divide batter evenly between prepared loaf pans; spread evenly. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out dry.
• Allow loaves to cool for 20 minutes. Invert onto serving platters.
• Muffin Variation: In Step 5, scoop batter into muffin pans coated with nonstick spray or lined with paper liners until ¾-full. Bake at 375°F for about 25 minutes. Yields 18-24 muffins.
• Frozen cranberries don’t need to be thawed. Just rinse and pat them dry with paper towels before folding them into the batter.
• Measure the apple cider and pour into small saucepan. Bring to a simmer and cook until the cider is reduced to 1 cup. Allow to cool. This can be done in advance and stored in the fridge until ready to use.
• Heat oven to 375 degrees F.
• Spray regular or mini muffin pan with cooking spray and set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil, apple sauce, and sugar until blended.
• Add in the eggs one at a time and mix until blended.
• Add in the vanilla.
• In a separate bowl combine the flour, fresh nutmeg, baking powder, baking soda, and salt. Stir the dry ingredients to combine.
• With the mixer running on low add the dry ingredients to the mixer alternating with the reduced and cooled apple cider, starting and ending with the dry ingredients.
• Once the batter comes together, spoon the batter into prepared muffin pan. I like to fill mine half way (for 18 regular muffins) but you can go ¾ of the way up for a larger muffin (12 regular muffins). You can also make minis, just reduce the baking time.
• Bake for about 15 minutes until the muffins spring back to the touch. Once baked, remove from the oven and allow to cool for 10 minutes before adding the topping.
• In small bowl melt the margarine. In a second bowl combine the sugar, cinnamon, and salt.
• Once the muffins are cool enough to handle, brush the muffins with the melted margarine on all sides, then roll in the cinnamon-sugar.
• Store in an airtight container. They are perfect right away but are even better the next day.
• Line a baking pan with parchment paper and set aside. For thinner treats use a 9x13 inch pan. For thicker treats use an 8x8 or 9x9 inch pan. Set aside.
• Measure out the rice cereal and set aside.
• In a large microwave safe bowl (large enough to accommodate all the cereal), melt the margarine, cookie butter, and salt.
• Once melted, pour in the marshmallows and stir to coat.
• Continue microwaving on high for 10 seconds at a time, stirring in between. This process could take 2-3 minutes but will ensure success.
• Once completely melted, pour in the cereal and quickly stir to combine.
• Pour cereal mixture into prepared pan and press firmly into place.
• Allow to cool and then cut into squares.
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
• In a medium sized bowl combine flour, cocoa powder, baking soda, and salt. Whisk to combine and set asode.
• In the bowl of an electric stand mixer fitted with the paddle attachment beat the shortening, margarine, and sugars until smooth.
• Add in the eggs one at a time making sure to combine well after each addition.
• Add the vanilla and cinnamon and mix to combine.
• With the mixer on low add in the flour mixture and mix until the cookie dough comes together.
• Using a medium sized cookie scoop, form balls of batter. Roll in the sugar and set each cookie on the prepared cookie sheet.
• Bake for 12-15 minutes until the cookies are flat and cracked on top.
• Allow to cool on wire rack before enjoying!
• Preheat oven to 350°F. Line a muffin pan with cupcake liners.
• Prepare the apples: In a saucepan, melt butter over a medium-low flame. Add apples, sugar, and cinnamon; cook until apples are fragrant and soften a bit, about 15 minutes. Set aside to cool.
• Prepare the muffins: In the bowl of a stand mixer, on medium speed, combine tea, sugar, oil, honey, and eggs. Mix until smooth. Reduce speed; gradually add flour, baking powder, baking soda, and cinnamon. Scrape down sides of bowl as needed.
• Fill each muffin cup halfway with batter. (I like to use a cupcake pen for this; I find it very helpful.) Top with a teaspoon of prepared apples. Bake for 15-20 minutes, or until an inserted toothpick comes out almost dry with some moist crumbs attached.