Cookies for Trash Bash, again!
“Trash Bash is the best party of the year!” Paul Jones
Every year on the third Friday in May, our local recycling center, Cart’m, holds the party of the year “Trash Bash.” And let me tell you, it is something to behold. People running around creatively dressed in junk like bubble wrap, milk jugs, old life preservers and paper bags. Some really trashy folks strut their stuff on the runway for the “Trashion Fashion Show.” They prance and pivot in elaborate outfits fashioned of the latest garbage trends.
Then there is the “Trash Art” show in the pole barn. It is a testament to the fantastic things one can create with garbage. Beer is the favored beverage, served in recycled jars. The music is blaring rock and roll; the food is hot dogs, nachos, chili and cookies. It is marvelous.
This Cart’m fund raiser is put on for the community by the community. Everyone puts their best foot forward and volunteers to contribute. I elected myself as the cookie queen again this year. The order is for 18 dozen cookies, so I will dust off my most wicked cookies recipes and step up to the mixer, with a glint of determination in my eyes.
Now, cookies for me are just about the perfect dessert. I LOVE TO BAKE COOKIES! But to bake 18 dozen! (What did I get myself into?) Oh well, it is for our recycling center and that is a good reason to don my apron and get baking. (Yeah for Cart’m!!)
Last year I choose to make the ubiquitous but ever faithful chocolate chip cookie recipe that I have tweaked for the better part of 10 years. Then came oatmeal chocolate chip cookies, the incomparable classic oatmeal cookies and right on the heels of that were Dorie Greenspan’s chocolate chunkers. The new kid on the block this year is a vegan ginger cookie.
As most of you know, vegan means no dairy or meat. I was thrilled to experiment with many different vegan cookies to find this gem. It has the most amazing texture, slightly crunchy on the outside and tender and moist on the inside. I like to use coconut oil in them but canola is a good choice too. (Coconut oil isn’t as bad for one as previously thought, but that is another article!) Make sure and use an unsulfured molasses for the best taste and healthy results.
Vegan Ginger Cookies
2 cups of whole wheat pastry flour
Or white whole wheat flour
1 teaspoon of baking soda
¼ teaspoon of sea salt
2 tablespoons of ground ginger
2 teaspoons of cinnamon
½ teaspoon of cloves
½ cup of coconut oil
1 cup of raw sugar
¼ cup of unsulfured molasses
¼ cup of soy milk
1 teaspoon of vanilla
A small bowl with a couple tablespoons of coarse raw sugar in it.
Preheat the oven to 350 degrees. Whisk all the dry ingredients (flour through the cloves) together in a large bowl. In a mixing bowl, beat the oil and molasses for a bit, then add the sugar and beat till soft and fluffy. Pour in the molasses, soymilk and vanilla and whip some more. Gently add the dry mix one cup at a time to the wet mix till well blended.
Here’s the fun part; roll a ball of cookie dough about the size of a walnut, then roll it around in a small bowl of coarse raw sugar till it is coated. Place the cookie on a lightly greased cookie sheet and press it flat with the bottom of a glass jar. When you get a full cookie sheet, bake for 10 – 12 minutes till the edges start to brown. Let them cool completely to firm up before tearing into them. Celebrate by taking the recycling out with your mouth full!