I hope that you enjoyed your first weekends of Spring. Perhaps the weather allowed you to spend a little time outside? I was very grateful for the hours of sunshine on Friday – which was my birthday – allowing me to soak in some Vitamin D and feel a little bit normal after a long, rainy, winter.
Of course the rain did set in as we were waiting outside for Portobello (one of the BEST vegan restaurants) to open. Forgetting to make reservations, we arrived 15 minutes before the door opened, certain we would be first in line. However, other determined folk had gathered earlier and we were lucky to sneak into a table. We enjoy an AMAZING meal and even get home in time to see Eden before she went down for the night.
On Saturday I woke up, my birthday behind me, ready to plan Easter. Now that Eden is older, I need to start thinking about Easter traditions and how to veganize a very un-vegan holiday. I came up with a few ideas for egg hunts and candy and such, which I will share with you later this week. In between brainstorming and testing recipe I made up a batch of these Lemon Crinkle Cookies with the intention to take them to Easter Brunch with the family.
I doubt they will survive a week in our house…
On Sunday Jason and I did a bit of Spring cleaning. We finally hauled our broken refrigerator out of our basement pantry and on to the street. Well, it didn’t quite make it to the street. While Jason was pushing it up the driveway he was stopped by an interested driver. Moments later they were loading a broken refrigerator into his truck and our house was that much less cluttered. Afterwards I was able to reorganize my pantry as well as my teeny tiny kitchen, a very satisfying endeavor. I ended my sunday fulfilling my long await desire to check out The Sweet Hereafter, an all vegan restaurant and bar. Lived up to all my wild expectations!
I’ve been rambling so long, I’ve almost forgotten why I started at all. These cookies! Rich and chewy, sweet and sour, these lemon cookies are everything a crinkle should be and absolutely perfect for this time of year.
Lemon Crinkle Cookies
makes about 2 dozen
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
zest of 1 large lemon (about 1 heaping tbsp)
1/2 cup coconut oil, solid or 1/2 cup vegan butter
1/4 cup apple sauce
2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
1/2 cup powdered sugar
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
In a small bowl combine flour, baking powder, and salt and set aside.
In a stand up mixer, with the paddle attachment, beat together sugar, lemon zest, and coconut oil on medium speed until light and fluffy. It is important that the coconut oil is in a solid state, rather than liquid. Add apple sauce, lemon juice, and vanilla extract, scraping down the sides as necessary. Mix until fully combined. Turn down the speed to low and slowly add dry ingredients. Once all flour is added, turn up to medium speed and mix until just combined. Do not overmix.
Place the powdered sugar in a small bowl. Take about 1 rounded tablespoon of dough and shape it into a ball. Toss it in powdered sugar, coating completely and place on baking sheet. Repeat until all the dough is used. Bake cookies for 10-12 minutes until edges are firm. The cookies will be light in color and should look a bit underdone.
Remove from oven and let cool for 10 minutes. Transfer to a wire cooling rack to allow cookies to cool completely.
Store in an airtight container.
Did you do anything spring-like over it’s first weekend?
Now that the evenings stay light, Jason, Eden, the pup (Swede), and I have enjoyed walking to the park down the street. Eden, new on her feet, finds little more pleasing than running through an open field, spinning in circles, and trying to keep up with her four-legged companion. This evening ritual has become one of the highlights of my day, reminding me how thankful I am that Spring has arrived.
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