PDA

View Full Version : New Isa Chandra Moskowitz book! Cookies!



Pages : [1] 2

pusskins
Jun 4th, 2009, 11:52 AM
Right, I can't find that this has been posted elsewhere. I am VERY VERY excited about this! LOOK (http://www.amazon.co.uk/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_1?ie=UTF8&s=books&qid=1244108915&sr=1-1)! :D

I love Vegan Cupcakes Take Over The World. I can't wait for this one to be released. Not 'til November, though! :( :D

Kitteh
Jun 5th, 2009, 12:13 AM
I like that it's similar to the cupcake book :)

fondducoeur
Jun 5th, 2009, 01:41 AM
I'm excited too...
The only downside is I have bought so many cookbooks lately and I know I won't be able to resist! (Newest additions being Ani Phyo's Raw Dessert book, Vegan Fire and Spice, and Isa's Vegan Brunch) :o

angelamc
Jun 11th, 2009, 11:37 AM
yaaaaay! *hops up and down*

shellymi2nv
Nov 25th, 2009, 03:56 AM
just got a copy from the library.

contents --
drop cookies -24 recipes
wholesome cookies -9 recipes
bar cookies -14 recipes
fancy cookies -16 recipes
sliced/rolled cookies -18 recipes

it's my kind of cookbook. very first recipe is for chocolate chip cookies :thumbsup: ooh, just saw cranberry white chocolate biscotti. gotta try that soon :)

Sluggie
Nov 25th, 2009, 11:56 PM
I made the chocolate chip cookies last week, though I had to substitute a few ingredients, such as arrowroot instead of tapioca flour. They were very nice. I'll increase the volume of dry ingredients next time though, as the mixture was a bit too liquid.

shellymi2nv
Nov 26th, 2009, 05:21 PM
arrowroot instead of tapioca flour.
How much arrowroot? I saw the recipe and didn't want to run out to the store just for tapioca flour.

Sluggie
Nov 26th, 2009, 10:57 PM
1 tablespoon - the same quantity as the tapioca flour the recipe called for. I guess cornflour would do as well.

shellymi2nv
Nov 27th, 2009, 08:10 AM
1 tablespoon
Thanks.. will try this tomorrow.

Kirsty
Nov 29th, 2009, 02:44 AM
I have to book and I just made the Mexican Wedding Cookies and they are just wonderful. You cannot eat just one:)

sunrisesunset
Jan 3rd, 2010, 08:35 AM
I made the chocolate peanut butter pillow cookies from this cookbook and they are amazing. My family gobbled them up right away. They taste like reeses cups. They are a choc dough on the outside with a peanut butter dough in the middle. If you have this book, you have to try them!!! :)

Kirsty
Jan 3rd, 2010, 07:59 PM
I will give them a try! Thanks for the tip they sound great:)

smallhelen
Jan 3rd, 2010, 09:27 PM
I've made the chocolate peanut butter pillow cookies twice now. The first time everything was a bit runny and sticky, and the cookies ended up kinda flat with a peanutty layer in the middle. The second time the dough was less sticky, but the cookies ended up HUGE (my fault, got carried away). My OH said he actually preferred the first batch. I liked both of them, but all the chocolate and sugar made me a bit loopy.:dizzy:

Will soon try something else from the book, and will let you know how I get on.

fooldramaqueen
Jan 4th, 2010, 04:22 PM
I received this for Christmas, and so far have only made the choc chip cookies, and the banana 'everything' cookies. Both were amazing and I got lots of compliments - hopefully this won't compromise the New Year healthy eating drive!

Ruby Rose
Jan 4th, 2010, 06:15 PM
I made loads of cookies from here for Christmas presents for family and work - basically, I used the always-perfect Chocolate Chip cookie recipe, then just made a load of variations using the same recipe: chocolate, ginger and macadamia; cashew, orange and cardamom; raisin and oatmeal; chocolate and cherry... all woolfed down by the rellies.

fondducoeur
Jan 4th, 2010, 06:58 PM
My mom bought this book for me...but then decided to keep it for herself for when when my fiance and I come to visit. Even better IMO!

sunrisesunset
Jan 8th, 2010, 12:06 AM
smallhelen.... i've made the choc peanut butter pillow cookies multiple times now and they have always turned out great and fluffy! The choc dough should be kind of moist but still really firm when you make it. They looked just like little pillows when they came out of the oven. hmm, i wonder what went wrong w yours.

anyways, i really want to try the magic bars in the book!

xwitchymagicx
Jan 8th, 2010, 04:08 AM
I have this book but some ingredients I've never seen...dark cocoa, coconut extract, brown rice syrup etc. :confused: I guess it is an American book though!

sunrisesunset
Jan 8th, 2010, 07:50 AM
xwitchymagicx, you can always substitute regular unsweetened cocoa for black cocoa and it will still taste great...ur cookies will just turn out lighter. not sure about cocnut extract but for brown rice syrup, I've used these and they've turned out wonderful :maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup

hope that helps!

veganwitch
Jan 8th, 2010, 05:25 PM
I bought this book recently. I had a $10 coupon. It looks wonderful and there are so many recipes I want to try. I had thought I read somewhere there was supposed to be a recipe in there for a keebler fudge shortbread but I didnt' see it. The closest thing was the girl scout coconut one.

timberly
Jan 8th, 2010, 10:17 PM
Veganwitch, there is that one for milanos which are kind of like keebler fudge. I made them and they came out huge and too thick and hard to bite into though. If I make them again I would make double the amount of cookies that the dough is suposed to make so that they are thinner.

Blackstrap ginger snaps- Yum. Eat the first day though or else they loose their snap and get chewy- I think she's says that though.
Pignoli almond cookies- My personal favorite from this book so far. Next time I'm going to toast the almonds briefly in a pan first.
Chocolate chip cookies- I thought they were good. They come out a very light color though.
Chocolate botton macaroons- came out a little dry. Best the first day.
(I forget what they were called) Peanut/apple/pretzel drop cookies- don't look yummy, but are. Next time I'll probably use a little less pretzels and peanuts
Linzer Cookies- really, really good. perfect recipe.
Pumpkin cookies- eh, okay. I think my expectations were too high. They had a very weak pumpkin flavor, but looked cute!
Sweet choclate pretzel shaped cookies- good, stored well, and was nice dunked in milk. Putting the coarse grained sugar on top makes them look like like rye pretzels or something because the sugar looks like salt.
Pb pillows- yup, awesome. Definitely best when warm.
Black & whites- sooo good. In my opinion tasted better the second day after the icing got hard. But on the other hand the cookies are little little cakes and I am guilty of eating a couple right out the the oven, no frosting at all. I bet sandwiching some tofutti cream cheese and fresh berries in the middle of two of the un-iced cookies would be spectacular.

xwitchymagicx
Jan 9th, 2010, 03:04 AM
xwitchymagicx, you can always substitute regular unsweetened cocoa for black cocoa and it will still taste great...ur cookies will just turn out lighter. not sure about cocnut extract but for brown rice syrup, I've used these and they've turned out wonderful :maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup

hope that helps!

Thanks!

veganwitch
Jan 9th, 2010, 03:10 AM
Wow, timberly...I'm impressed w/ all the cookies you've made. Milanos were my favorite cookie. I must try those. Thanks for the dough tip. I also want to try the pretzel ones which is kind of funny b/c I don't like pretzels, but those cookies just sound so good. Also the pnb pillows sound too good to be true.

fooldramaqueen
Jan 9th, 2010, 12:22 PM
I have this book but some ingredients I've never seen...dark cocoa, coconut extract, brown rice syrup etc. :confused: I guess it is an American book though!

I'm also struggling to find the brown rice syrup in the UK, and my boyfriend is especially disappointed after seeing the picture of the pecan cookies in the book :/

Any ideas, anyone? Is there something I can use as a substitute? I don't think it's mentioned in the substitutes section of the book :(

timberly
Jan 9th, 2010, 09:00 PM
I make too many sweets for my own good. I just love to cook.


I'm also struggling to find the brown rice syrup in the UK, and my boyfriend is especially disappointed after seeing the picture of the pecan cookies in the book :/

Any ideas, anyone? Is there something I can use as a substitute? I don't think it's mentioned in the substitutes section of the book :(

Hmm, good question. I got this from http://www.foodsubs.com/Syrups.html and it sounds like it might work depending on what ones you have on hand or are willing to buy.
Substitutes: maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup)

I think you're looking to make the caramel pecan bars and the brown rice syrup is just in the topping so that would give you more leniency with the texture. To substitute brown rice syrup I would try a combination of maple syrup and barley malt syrup, or even maple syrup and corn syrup, probably about half and half. Brown rice syrup is very thick so the corn and maple syrup would probably be closest in consistency.

Haha, I may have went overboard with that response :rolleyes: hope it helps!