Vegan Gingerbread Waffles

Prep. Time : 5 Mins
Baking Time : 5 Mins
Difficulty : Easy
Servings : 4 Waffles
Necessary : 
* 1,25 Cup Whole Pastry Flour
* 0,5 Tablespoon Baking Powder
* 0,25 Cup + 1 Tablespoon Brown Sugar
* 1 Tablespoon Cinnamon
* 1 Tablespoon Ginger
* 0,25 Cup Pumpkin Puree
* 1 Flax Egg
* Scant 1 Cup Unsweetend Almound Milk
* 2 Tablespoon Molasses
* 1 Tablespoon Canola Oil

Preparation :
Preheat waffle iron . Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes . Add molasses , pumpkin puree , oil, brown sugar and whisk . Add almond milk and stir once more . Add flour , baking powder and spices to a sifter and sift over wet ingredients . Stir until just combined . Ideally , let batter rest for 5 minutes before cooking . Once preheated , generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine's instructions . I like to set mine to the darkest setting so it gets extra crispy . Once done , remove and place on cooling rack to let steam roll of and crisp up a bit . Serve warm with vegan butter and maple syrup , or whatever toppings you desire .

Hi Guys !
I'm so sorry I didn't add anything since June . . . I had problems with my laptop . But . . . now I've got a new one and I'll try to make it up ! :) First recipe will be ready on Friday .

Fortune Cookies

Prep. Time : 10 Mins
Baking Time : 25 Mins
Difficulty : Easy
Servings : 20 Cookies
Necessary :
* 4 Large Egg Whites
* 2 Teaspoons Vanilla Extract
* 6 Tablespoons Sunflower Oil
* 175g All Purpose White Flour
* 375g Granulated Sugar
* 1 Teaspoon Cornflour
* 1 Teaspoon Salt
* 6 Teaspoons Water

Preparation :
Preheat the oven to 150˚C/Gas 2/300˚F and grease a wide baking sheet . Write and cut out your own customised fortunes on little strips of paper about 10cm by 1cm and set aside . Using a whisk , beat the egg whites in a large bowl with the oil , and vanilla extract . Beat them until they become thick , but not stiff . Sieve in the flour and cornflour . Add the sugar , salt and water and mix through the egg whites . Combine thoroughly until you have no lumps and bumps . Place 4 level tablespoon of the mix evenly spaced on the baking sheet . I find working with four discs at a time to be the easiest . Distribute the mix evenly by tilting the tray until you get a nice wide disc around 10cm in diameter . Bake in the oven for 10-15 minutes , or until the cookies go a light golden brown colour around the edges . Working quickly - remove one disc from the baking sheet , place the fortune in the center and gently fold in half . Bend the two ends of the disc over the rim of a glass and hold in position for 20 seconds until it cools . Repeat the process until you get through all the cookie mix .

Swedish Cinnamon Buns

Prep. Time : 20 Mins
Baking Time : 20 Mins
Difficulty : Easy
Servings : 24 Cookies
Necessary :
* 400ml Milk
* 110g Butter
* 14g Sachets Dried Yeast
* 110g Caster Sugar
* 750g Plain Flour
* 0,5 Teaspoon Salt
* 2 Tablespoon Ground Cardamom
* 4 Tablespoons Pearl Sugar
* 1 Beaten Egg
* 110g Soft Butter
* 90g Sugar
* 2 Tablespoons Cinnamon

Preparation :
Melt the butter in a large pot gently on a low heat and then add the milk . When the mixture is lukewarm , remove from the heat and add the two sachets of dried yeast , whisking to incorporate . Mix the flour , sugar , salt and cardamom in a large mixing bowl . Make a well and pour the wet ingredients in . Using a wooden spoon mix until you have a rough dough . When the dough has taken shape and is no longer sticky , turn out onto a clean floured surface and knead for about 6 minutes . Dust with a little flour if you find the dough is too sticky . Transfer the dough to a floured bowl , covered by cling film and a towel and let it rise for 45 minutes in a warm dark place . Preheat the oven to 220°C . To prepare the filling , in a bowl , beat the butter , sugar and cinnamon together until you have a smooth paste . When the dough has risen , punch it down in the bowl and cut it in half .  Roll one of the halves into a rectangle about 3mm thick , and then spread the filling all over . Then , from the long side , roll the dough so you get a snail effect and slice into approx 12 pieces . Place the slices in a non stick mini pie tray with six holes , (you could also lay them flat on a baking sheet lined with parchment paper) face up and coat with the beaten egg . Sprinkle the buns with pearl sugar . Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown . Repeat the process with the second half of the dough .

Chocolate Brandied Raisin Cookie

Prep. Time : 20 Mins
Baking Time : 20 Mins
Difficulty : Easy
Servings : About 2 Dozen
Necessary :
* 1 Cup Chopped Golden Raisins

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour - See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

* 0,5 Cup Brandy
* 1,5 Cups Flour
* 3 Tablespoons Dutch Process Cocoa
* 1 Tablespoon Ground Cinnamon
* 0,75 Tablespoon Baking Soda
* 0,5 Tablespoon Coarse Salt
* 0,5 Cup softened Butter
* 0,5 Bup Brown Sugar
* 0,5 Cup Honey
* 8 Oz 70% Chopped Dark Chocolate
* 1 Cup Cinnamon Sugar

Preparation :

Pre-heat the oven to 325 F

  In a saucepan, bring the brandy and the raisins to a boil. Remove from the heat and let stand for 20 minutes until cool. Meanwhile, cream the butter and sugar with an electric mixer until it's light and fluffy. Scrape down the bowl, and then add the honey. Continue mixing until it's creamy.

  In a separate bowl, whisk together the flour, cocoa, 1 tsp of cinnamon, baking soda, and salt. Add to the butter/sugar mixture and stir on low speed until it's combined.

  Drain your brandy soaked raisins and add them, along with the chocolate pieces. Give a good stir so they are even throughout.

  Now, the original recipe says to line your pans with parchment, but I ran out at the last moment so I just put them right on the pan. I have good pans, so I wasn't worried. You can decide. They don't stick.

  In a bowl, stir together the 1/2 tsp of cinnamon and 1/2 cup granulated sugar and set yourself up, assembly line style with the dough, cinnamon sugar, and a cookie sheet.

  Scoop your dough out in 2 scant tbsps. Hold in your hand over the bowl of sugar and douse them with it. Roll into a ball, then in the sugar again. You really want to make sure that they are well coated. Continue, placing the cookies 2 inches apart on the baking sheet.

  Bake in the center of the oven for about 18-22 minutes until just set and the tops are starting to crack. Let cool on the sheets for about a minute before removing to a rack and allowing to cool completely.
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

Pre-heat the oven to 325 F . In a saucepan , bring the brandy and the raisins to a boil . Remove from the heat and let stand for 20 minutes until cool . Meanwhile , cream the butter and sugar with an electric mixer until it's light and fluffy . Scrape down the bowl , and then add the honey . Continue mixing until it's creamy . In a separate bowl , whisk together the flour , cocoa , 1 tsp of cinnamon , baking soda , and salt . Add to the butter/sugar mixture and stir on low speed until it's combined . Drain your brandy soaked raisins and add them , along with the chocolate pieces . Give a good stir so they are even throughout . Now , the original recipe says to line your pans with parchment , but I ran out at the last moment so I just put them right on the pan . I have good pans , so I wasn't worried . You can decide . They don't stick . In a bowl , stir together the 0,5 tsp of cinnamon and 0,5 cup granulated sugar and set yourself up , assembly line style with the dough , cinnamon sugar , and a cookie sheet . Scoop your dough out in 2 scant tbsps . Hold in your hand over the bowl of sugar and douse them with it . Roll into a ball , then in the sugar again . You really want to make sure that they are well coated . Continue , placing the cookies 2 inches apart on the baking sheet . Bake in the center of the oven for about 18-22 minutes until just set and the tops are starting to crack . Let cool on the sheets for about a minute before removing to a rack and allowing to cool completely .

S’More Sandwich Cookie

Prep. Time : 25 Mins
Baking Time : 10 Mins
Difficulty : Easy
Servings : About 30
Necessary :
* 0,75 Cup Softened Butter
* 0,5 Cup Sugar
* 0,5 Cup Packed Brown Sugar
* 1 Egg
* 2 Tablespoons Milk
* 1 Teaspoon Vanilla Extract
* 1,5 Cup All-purpose Flour
* 1,25 Cup Graham Cracker Crumbs
* 0,5 Teaspoon Baking Soda
* 0,25 Teaspoon Salt
* 1/8 Teaspoon Ground Cinnamon
* 2 Cups Semi-sweet Chocolate Chips
* 24 to 28 Large Marshmallows

Preparation :
In a large bowl cream butter and sugars . Beat in the egg , milk and vanilla . In a separate bowl combine flour , graham cracker crumbs , baking soda , salt and cinnamon .Gradually add the powdered ingredients to the creamed mixture . Stir in the chocolate chips . Drop by tablespoonfuls , two inches apart onto ungreased baking sheets . Bake at 375 degrees F for 8 to 10 minutes until golden brown . Place on wire racks and cool completely . Place cooled cookies on a microwave safe plate , bottom side up . Top each with a marshmallow . Microwave on high , uncovered , for 10 to 15 seconds , until marshmallows begin to “puff” but don't overcook . Top each with another cookie .

Shortbread Button Cookies

Prep. Time : 15 Mins
Baking Time : 15 Mins
Difficulty : Easy
Servings : About 100
Necessary :
* 125g Softened Butter
* 0,33 Cup Icing Sugar
* 1 Tablespoon Vanilla Essence
* 0,75 Cup Plain Flour
* 0,5 Cup Rice Flour
* 2 Tablespoon Cornflour
* Extra Flour For Kneading

Preparation :

Preheat oven to 160 degrees celsius , and line 2 large cookie trays with baking paper . Set aside . In a bowl of an electric mixer place the butter , icing sugar and vanilla and beat until light and creamy . Sift the flours over the butter mixture and stir well until combined and a soft dough forms . Turn out the dough onto a lightly floured bench and knead until smooth (if it is very hot and humid place the dough into the fridge for 5-10 minutes to chill down before kneading and rolling out) . Place the dough between two sheets of baking paper and roll to about 5mm thick . Cut out rounds with a cookie cutter and place onto the lined cookie trays . Press together and re-roll and repeat with the rest of the dough . Using a slightly smaller cookie cutter make indents in into the cut out cookies on the cookie tray . Be careful not to go all the way through . Using a straw cut out four holes in the center of the cookie to create the button holes . Place into oven and cook for 10-15 minutes or until just turning golden . Remove from the oven and let it cool before removing from the trays onto a cooling rack .