A.
grease a 9 x 13-inch baking pan. Line
with parchment paper, allowing some to
extend up and over the sides. Grease top
and sides with the other teaspoon of oil.
Break or chop the chocolate into small
pieces and melt it, either over a double
boiler or in the microwave oven for 45
seconds, stir, heat for 30 seconds, stir, and
heat another 15 seconds if needed, until
completely melted.
When the chocolate is melted, add the
oil and sugar and whisk well. Add the soy
milk, eggs and vanilla, and whisk again.
Add the salt, baking powder and cocoa
— and mix. Finally, add the flour in four
parts and whisk well each time. Scoop
the mixture into the pan and spread it
evenly.
Bake for 30 minutes, or until the top
looks dry and a toothpick inserted in the
center comes out looking a little gooey.
Cool for 30 minutes and then freeze for a
minimum of one hour.
Place the decorations into small shal-
low bowls. Pull up the parchment paper
to lift the brownie out of the pan. Trim
1 /2 inch from the sides and cut the short
side of the brownie into long 3/4- to 1-inch
wide strips. Cut each strip into small
squares.
To decorate, press the top or bottom of
each brownie into the desired decoration.
Store in an airtight container at room
temperature for up to three days or freeze
them for up to three months.
Makes 96 one-inch bites.
TIE-DYED MINI BLACK-
AND-WHITE COOKIES
These tie-dyed cookies are a whimsical
version of classic chocolate-and-vanilla
black-and-white cookies that could also
be a colorful addition to your Chanukah
dessert table. You can make any design
you like.
Cookies:
'/2 cup sugar
Y4 cup canola oil
2 large eggs
1 tsp. pure vanilla extract
1 tsp. fresh lemon juice
'/3 cup soy milk
1 cup all-purpose flour
'/2 tsp. baking powder
Dash salt
Icing
2 cups confectioners' sugar
2 tsp. pure vanilla extract
1 tsp. fresh lemon juice
Several colors of gel food coloring
Preheat oven to 325°E
Put the sugar, oil, eggs, vanilla and
lemon juice into a large bowl and beat for
about 30 seconds with an electric mixer
on medium speed until the ingredients
are combined. Add the soy milk and mix
in. Add the flour, baking powder and salt
and mix until combined.
Cover three cookie sheets with parch-
ment paper or plan to bake in batches.
With a measuring teaspoon or melon-
bailer, drop heaping teaspoons of batter
onto the cookie sheet, about 1 inch apart.
Try to keep the shape of the cookies
round.
Bake the cookies for 15-17 minutes
or until they feel solid when the top is
pressed. The color should remain light;
only the outside edges of the bottoms
should look lightly browned if you lift up
one cookie. If the cookies are stuck to the
pan, they need a little more baking time.
Remove the pan from the oven and slide
the parchment onto a wire rack When
the pan has cooled, use a spatula to lift
the cookies off the parchment or peel
the parchment off the cookies and place
them on the cooling rack The cookies
may be made one day in advance and
stored covered at room temperature.
Make the icing Put the confection-
ers' sugar in a medium bowl. Add two
tablespoons of boiling water, vanilla and
lemon juice and whisk vigorously. If
the mixture is too thick to spread, add
another 1/2 teaspoon (or more) of boiling
water and whisk well until you have a
thick but still pourable consistency. The
icing will thicken as you ice the cookies
and you will need to add another 1/2 tsp.
of boiling water to get the icing back to a
spreadable consistency. If the white icing
gets too loose, whisk in a teaspoon of
confectioners' sugar.
There are several ways to decorate the
cookies: Divide the icing among three or
more bowls and color each with gel food
coloring as desired. Spread about 3/4 of a
teaspoon on the flat side of each cookie.
You can also ice half the cookie with one
color and half with another color.
Squeeze some drops of gel coloring
onto a paper plate or waxed paper. Have a
toothpick ready for each color. Ice about
four cookies at a time with white icing.
Use toothpicks to place tiny dots or short
lines of different colors on the icing and n
use a toothpick to create a marbled effect.
Let the cookies set 15 minutes. Store
them covered at room temperature for up
to three days, or freeze the cookies for up
to three months.
Makes 70 servings. Nut-free and parve. *
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