I love getting a little creative in the kitchen. And now, with my new favorite Chick-O-Sticks hanging around, I’m really bursting at the seams to share some more vegan Butterfinger recipes with you. Now it’s time for some Magic…as in Magic Butterfinger Bars! Layers of graham cracker crust, vegan sweetened condensed milk, coconut, chocolate, and, of course, crumbled Chick-O-Sticks, makes the perfect completely over the top, decadent dessert. Bring it on!
Do you only wear white according to the fashionista rules? If so, this post may not be up your alley. That’s because I’m sharing a molasses cookie recipe. Molasses is typically a winter or fall kind of flavor, but I’m testing those boundaries with today’s Soft Molasses Sandwich Cookie recipe. Don’t you think it could be time to try molasses year round?
Dark chocolate chips, coconut, and chopped almonds are the key ingredients to these delicious cookies. They’re a perfect substitute for my one-time favorite candy bar. I don’t eat Almond Joy bars anymore because they have milk chocolate in them. Even if I weren’t vegan, I wouldn’t eat them because I’ve reached the point where I prefer deep, rich, dark chocolate over the milky stuff. These cookies give me that Almond Joy fix with the right amount tastiness involved!
I went into my kitchen determined to make a pink cookie. The results may not have been as colorful as I’d hoped for, although there are definitely pink flecks throughout each bite, but the flavors result in what may be the best cookie I’ve made so far. It’s proof that sometimes the best things in life can be found when we’re looking for something else.
I’m feeling a bit nostalgic as we ring in a new year. I must not be the only one, because that’s what auld lang syne is all about. So, for old time’s sake, here’s a s Soft Molasses Cookies with hints of ginger and cinnamon that will fill your house with an irresistible aroma that inevitably leads to a delicious mouthful or two as well.