Chocolate Mint Melties

I made these for New Year’s Eve and brought them over to the place where we were celebrating that evening. I made these with regular AP flour, and probably could have used to add a little more oil and maple syrup just because the batter was a little more dough-like than it should have been – I could have ended up with a rounder, less brownie-like cookie.

Dreena’s not kidding when she says to only bake these for 11 minutes and to be careful with them – I thought for sure that I wouldn’t be able to get them off of the wax paper (I need to switch to parchment) and the bottoms were very slightly burnt. However, once the cookies cooled off, the slightly “cajun” part was completely undetectable. I’ll take that as a win.

Trader Joe’s came through on the mint chocolate, so I didn’t have to go to Whole Foods or Henry’s to pick up a bar of the mint Endangered Chocolate. Trader Joe’s has something at the moment called Dark Chocolate Mint UFOs (or something similar, I’m not near the bag and I’ll have to fix this later if I’m wrong) – basically large vegan chocolate mint chips. If you look at the picture, you’ll see that there’s a half chip on the top of each cookie. Yum!

My omni friends said that they were really great and (I hate using the following phrase) that they don’t taste vegan at all. Word.

Recipe from Eat, Drink and Be Vegan. Dreena has kindly shared her recipe here.

Green Goddess Garlic Pizza

Homemade pizza crust, roasted garlic paste, pesto, basil-tofu ricotta, broccoli, garlic, spinach and capers.

I’ve missed making this! It really does kinda take forever, and it takes a ton of bowls, but it’s still worth it. I do prefer to make my pizzas whole wheat, but I only had AP flour in the house – oh well. This time, I omitted the green olives and replaced them with capers – thanks zpizza for the inspiration! I’m not sure that the spinach really brings anything to the table, but when  you have a pizza this full of olive oil, more vegetables is probably a good idea.

You can make the pizza dough the night before if you’re so inclined, but I’d prefer making the pesto and ricotta the night before. It may be a good idea to roast the garlic beforehand as well. Since I enjoy this recipe so much, I think I might try to make some less labor intensive pizzas in the future. With the exception of the pain in the ass making the dough is, I really don’t see why I should ever order pizza out again.

This is garlic flavored love.

Recipe from Vegan With A Vengeance. Isa has the recipe for the Basil-Tofu Ricotta here.