This is the ultimate sweet and salty cookie.
After the success of my super-chocolatey Best-Ever Beet Brownies, I was super pumped to make a vegan blondie recipe using gold beets, especially since there doesn’t seem to be one online. Fortunately it didn’t take quite as many trials as the brownies to get these right! Where the earthy, deep flavor of red beets enhanced the intense chocolatiness of the brownies, the gold beets also bring a sweet, nutty flavor.
My sister and her boyfriend Brad came down for the holidays with their little wiggly fluff, Resi, and things have been crazy. We went to an amazing Christmas Eve dinner at my cousin Kiera’s – all vegan! We had butternut squash soup, veggie pot pies (YUM) cranberry sauce, mashed potatoes and gravy, mushroom stuffing, and fresh sourdough. I made a Buche de Noel and Brad made my Winter Quinoa Croquettes. It was all pretty stellar. And Kiera’s little ladies were definitely ready to go to sleep – and were excited to see that the elves had swung by and left them some pajamas! It was exciting for us too :)
I always think I love frosting sugar cookies, and then I start the whole process and my perfectionism gets the better of me. This is mostly because I love to look at Sweetopia’s cookie-decorating blog – she makes flawless, gorgeous cookies – fortunately she also has some great easy designs (well, easier) and that’s where I got the idea for these loopy trees. They are so much fun to make, and the “mistakes” just make them look kookier.
I also made a bunny, cuz, ya know. Happy holidays from Chel Rabbit :)