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Vegan Vegetarian




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Im a 24 year old Vegetarian who is Gluten sensitive and lactose intolerant.






Vegan.Vegans dont eat anything that comes from animals,
so no egs no milk or honey.
Most vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur and wool.




Vegetarian.Vegetarians dont eat meat or fish.
But there is so many different types of vegetarians
some eat eggs, some eat fish. i dont judge what is a real vegetarian or not.

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Pecan Linzer Cookies with Cherry Filling



Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners’ sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained



Directions

Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.


Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.


Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter;reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.


Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.


Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.

Pecan Linzer Cookies with Cherry Filling



Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 3/4 cup pecan halves, toasted
  • 2 tablespoons confectioners’ sugar, plus more for sprinkling
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup cherry jam, strained

Directions

  1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

  2. Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.

  3. Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter;
    reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

  4. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

  5. Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.

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