The Black and White Cookie

"Oh look Elaine, the black and white cookie. I love the black and white. Two races of flavor living side by side. It's a wonderful thing isn't it? ... The thing about eating the Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet somehow racial harmony eludes us. If people would only look to the cookie all our problems would be solved." -Jerry Seinfeld

Look to the cookies! 

For those who are not familiar with this New York classic, the black and white cookie is a cakey, lemony bakery favorite. My friend known as Jersey and I are big Seinfeld (and NYC) fanatics and decided that it was time we paid homage to the show's wisdom by baking our own black and white cookie. We try to do what we can to add more harmony to this world.

We veganized and halved the recipe from these Black and White Cookies. The result tasted like a store-bought, no-one-will-guess-these-cookies-are-vegan cookies. Make these for your favorite NY vegans and they just might worship you.

Yields 2 dozen cookies

3/4 c plus 2 T sugar

1/2 c safflower oil, or any vegetable oil

2 Ener-G egg replacements (or you could try 1/2 c applesauce)

1/2 c almond milk

1/4 t vanilla extract

1/4 t lemon extract (scant)

2 1/3 c flour (we used 2 c all purpose and 1/3 c whole wheat flour)

2 T plus 1 1/2 t cornstarch

1/2 t baking powder

1/4 t salt

Heat oven to 375F. Line 2 cookie sheets with parchment paper, or lightly grease with vegetable oil.

Mix the sugar and oil in a large bowl. Mix in the egg replacement, and then the rest of the wet ingredients.

Sift together the dry ingredients into a medium bowl. Add the dry ingredients into the wet, and mix until smooth. Dough will seem too wet to form cookies, but I promise it works!

Drop big spoonfuls of the dough onto the cookie sheets, about 2" apart. Bake until edges begin to brown, about 25 minutes. Wait until completely cool until applying icing.

Icing

2 c powdered sugar

less than 1/4 c boiling water

2 T vegan chocolate chips (or half an ounce of any vegan chocolate)

Add sugar to small bowl. Stir in enough boiled water until sugar-paste is thick but spreadable. Add half of icing into a saucepan over low heat with the chocolate. Mix until chocolate is melted and remove from heat. Using a spreading knife, ice half of each cookie in the chocolate and half in the white sugar icing. Let icing completely set on cookies.

The Best Chocolate Cupcakes

Hot like Mexico, rejoice!

"Baby, let's make a run for the border,
I've got a hunger only tacos can stop."

I lied. These really aren't Mexican hot chocolate cupcakes. But they could be. The decorations are misleading. The red sugar screams "fun and full of surprises" but they are just normal chocolate flavor. These really should have cinnamon and cayenne in them. It's such a shame.

I made these for my cousin's graduation party. Nobody thought they were Mexican hot chocolate cupcakes. But they did love them anyway. I don't believe my extend family has met the Mexican hot chocolate cupcake. Next time they are in for a spicy surprise.

This is my absolute favorite chocolate cake recipe. Perfect amount of sweetness, lovely brown color, and did I mention how moist they are? They just might ruin all over chocolate cakes for you, but they are worth it. Seriously, I refuse to follow any other recipe. I can't take credit for them, you can click the link below to see their origin and rave reviews.

Chocolate Cupcakes

Yields 12 cupcakes

1 1/2 c white flour
1 c sugar
1/4 c cocoa powder (preferably dutch)
1 t baking soda
1/2 t salt
1/3 c safflower oil, or any vegetable oil
1 t vanilla extract
1 t distilled white vinegar
1 c water

Heat oven to 350F. Line cupcake tin with paper liners

Sift together the dry ingredients, add the wet, mix until smooth (without overmixing).

Pour into liners (about 2/3 full), bake for about 10 minutes or until inserted toothpick comes out dry.

Let cool a minute, transfer to wire rack. Wait until completely cool before icing.


Vanilla Icing

1/4 c safflower oil, or any vegetable oil
1/4 c Earth Balance
1 1/2 powdered sugar
1/4 c granulated sugar
1 t vanilla extract
1/8 c almond milk

Beat oil and margarine until smooth, beat in sugars, then the liquids.

Snip tip of plastic sandwich bag and spoon in some icing. Apply even pressure to bag with spiraling around the cupcake, working from the center out. Immediately sprinkle with red crystals. Alternate between clockwise and counter for each cupcake to further ensue fun.