my friend scott had a cookout this weekend. to be fair, he came right out and told me it was a cookout. i took the liberty of assuming that something got lost in translation (he's canadian) and what he meant was they would be cooking on the grill and someone would be running in and out of the house while the rest of us stayed toasty warm inside. nope. he meant outside.
there was nothing vegan about the sixteen pounds of meat on the grill, so i brought my own stuff for everyone to enjoy.
here is my list of what to bring to a cookout in the middle of november:
kettle chips salt and pepper chips. subtle, potato-y, peppery, salty yummy goodness.
hummus and pita. duh.
chips and salsa. again, duh.
cauliflower pot pie with olive crust from 'nomicon
for dessert, hot chocolate snuggles (they're basically chocolate snickerdoodles, but michael gave them the snuggles name and i think it's cute) and lower fat chocolate cake from 'nomicon.
for breakfast this morning, i brought hawaiian bread from DEOTS 2. but, like last time, it was eaten before i got a chance to take a picture. that stuff is so amazing.
hot chocolate snuggles (sorry, we ate them before i took photos! they're good though. and they look like chocolate snickerdoodles!)
1 cup margarine
1 1/2 cups granulated white sugar
1 tsp vanilla
4 tbsp soy milk mixed with 2 tbsp cornstarch
2 1/3 cups unbleached white flour
2/3 cups cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp cornstarch
2 tbsp cinnamon
4 tbsp granulated white sugar
2 tbsp brown sugar
Preheat your oven to 300 F.
Cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
Add flour, cocoa, baking powder, salt, and cornstarch.
In a small bowl mix together the granulated sugar, cinnamon and brown sugar.
Begin rolling the cookie dough into smallish balls. Roll each ball in the cinnamon/sugars mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 minutes or so. Let cool on the pans for about 5 minutes, and then transfer to a wire baking rack and let cool completely.