12.18.08

Rumnog Pecan Cookies

Posted in Make at 4:45 pm by Erin

These are incredible! Everyone commented on them–due to the strong presence of the nutmeg, they really are reminiscent of eggnog. The pecans and rum impart a wonderful flavor as well. Mine did not end up puffy, as the recipe states–instead, they had a wonderful chewy center, with crispy edges. I also left them unfrosted, since I didn’t think that they could be improved upon.

Rumnog Pecan Cookies

from “Veganomicon: The Ultimate Vegan Cookbook,” by Isa Chandra Moskowitz and Terry Hope Romero (Marlowe, 2007).

Makes approximately 24 cookies

Ingredients:

For the cookies

  • 1/3 cup canola oil
  • 1/4 cup soy or rice milk
  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon molasses
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg, plus more for garnish (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped pecans

For the icing

  • 2 tablespoons nonhydrogenated vegan margarine, at room temperature
  • 2 cups confectioners’ sugar, plus more as needed
  • 2 tablespoons soy milk, soy creamer or rice milk
  • 2 tablespoons dark rum
  • 1/4 teaspoon vanilla extract
  • Colored sugar sprinkles, for garnish (optional)

Directions:

Position an oven rack in the middle of the oven; preheat to 350 degrees. Grease 2 baking sheets.

For the cookies: Combine the oil, soy or rice milk, sugar, molasses, rum and vanilla extract in a large mixing bowl. Sift in the flour, cornstarch, baking powder, baking soda, spices and salt. Mix until a soft dough forms.

Place the chopped pecans on a flat plate or piece of wax paper on a work surface. Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2 inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes or until the cookies have puffed a bit and do not look raw. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3 minutes, until it is smooth and creamy. Stop the motor and add the confectioners’ sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice milk, the rum and the vanilla extract; increase the speed to medium or medium-high and beat until the consistency of buttercream frosting is achieved. Spread 1 teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored sprinkles, if desired. Allow the icing to become firm before storing the cookies.

12.14.08

Sweater Project #3: Arm Warmers

Posted in Make at 10:25 pm by Erin

Okay, this one is kind of a no-brainer. Nevertheless, I love arm warmers, and my new pair is warm yet lightweight–perfect for throwing into my bag in the morning, and whipping out as the climate changes.

skill level: beginner

time: 15 minutes

materials: sweater, ruler, marker, scissors or rotary cutter and mat, elastic thread and needle (optional), buttons (optional)

1. Fold what remains of your sweater so that the sleeves are aligned on a hard, flat surface.

2. Determine how long you want your arm warmers to be, and measure up from the ends of the sleeves. I left the edges raw, and haven’t had any problems with unraveling. If you have a loosely knit sweater or just don’t like the look of raw edges, add an extra 1/2 to 1 inch to your arm warmers. Of course, this will add bulk at the tops, so be forewarned if you’re working with a thick sweater. You could also cuff them at the tops. Maybe add a few buttons along one side…go crazy.

3. Mark a dotted line where you will be cutting. You could cut it at an angle for superhero-esque cuffs (I think that in that case, you’d definitely want to eliminate the raw edge. If the knit is too bulky, you can just machine-finish the edges with an elastic thread (or with a stitch designed for stretchy fabrics).

4. Cut along the dotted line.

5. That’s it! If desired, finish/embellish as stated above.

armwarmers

12.03.08

I Made It Market–Saturday, Dec. 6

Posted in Make, Shop at 1:36 pm by Erin

Say, whatcha doing this Saturday? Coming to see me at the I Made It Market? How sweet of you.

I Made It Market

December 6th, 12-5 p.m.

at the Union Project–801 North Negley Ave. (corner of Negley and Stanton Avenues, in the Highland Park neighborhood)

Pittsburgh, PA 15206

Map

It looks like there will be about 50 artists participating; I’ll have a lot of jewelry at discounted prices (including some items that aren’t on my website yet). Kat Milbrodt will be participating alongside me, with her lovely handmade bags. It should be a good stop for handmade goods that won’t break the bank.