Gingerbread Skeleton Cookies – Vegan Recipe

It’s officially my favourite time of the year, it’s finally spring (here in New Zealand) and we are getting ready for Halloween! I have been glued to my phone the last couple of weeks staring at all the northern hemisphere fall inspiration- why doesn’t it look that good in New Zealand? Cute corduroy skirts, drape-y cardigans, fall leaves, thigh high socks and pumpkin spice lattes is all I have been seeing – how about you? I must admit I have been saving it all as inspiration for next Autumn so I’m not walking to work in the freezing cold in my summer clothes wishing I had an autumnal wardrobe. Some of my favourite fall inspiration accounts are: @but_first_autumn , @kjp , @halloweenmagick , @autumnbrewx , @holidaycountdowns , @steffy and @zoesugg – let me know some of your favourites!

In saying that, I love spring.. it’s still pretty chilly but we are getting clear blue skies.. most of the time. I didn’t grow up in the northern hemisphere but I must admit, it doesn’t feel too spooky having Halloween in spring – pumpkins, fall leaves and cosy fireplace set ups are nowhere to be seen. Luckily for me, I have Instagram constantly connecting me to so many areas of the globe so I can get my Halloween hit and bring it into my home.

A couple of months ago I started a Facebook group – The Pin-up Baking Group. Each week I set up a theme and you have 1-2 weeks to get your bake up, that’s all it is but it is so much fun. This month I wanted to throw in some Halloween themed bakes and the first Halloween bake is cookies, anything goes as long it relates to Halloween. I decided to take some of that fall inspiration and mix it with Halloween to create Gingerbread Skeletons! Don’t get me wrong this isn’t any original idea, you’ll see this everywhere online but I am using my Christmas gingerbread recipe with a few tweaks as it needed some improvement (all vegan ingredients!).

Gingerbread Skeletons Recipe

Makes 32 small gingerbread skeletons

Ingredients:
70g golden syrup
90g light brown sugar
1 tbsp ground ginger
1 1/2 tbsp finely grated fresh ginger
2 tsp ground cinnamon
100g Olivani or dairy free spread of your choice
1 tbsp vanilla paste
1 tsp baking soda
300g plain flour

Icing:
2 tsp Orgran Egg replacer
1 tbsp water
250g icing sugar
1 tsp lemon juice

Method:
1. In a large bowl sift together the plain flour and baking soda and put aside until later.
2. In a medium to large saucepan add the golden syrup, brown sugar, ground ginger, fresh ginger, cinnamon, margarine and vanilla paste.
3. Heat the saucepan on a medium to high heat and stir the golden syrup mixture until the margarine/Olivani has fully melted and all is incorporated.
4. Add the golden syrup mixture to the sifted flour and baking soda and mix until a dough forms – don’t over mix!
5. Wrap in a reusable wrap/cloth and place in the fridge for 1-2 hours.
6. Remove the dough from the fridge and leave to rest on a counter top for 30 minutes.
7. Preheat the oven to 170 degrees Celsius (338°F) and line a tray with baking paper or baking spray.
8. Lightly dust your clean counter top with flour and roll out your gingerbread dough until it’s 0.5cm in thickness.
9. Using a standard ginger man cutter, cut out as many gingerbread men as you can! I re-rolled twice to get 32 mini gingerbread men.
10. Place the gingerbread men a couple of centimeters apart and bake for 15 minutes.
11. Leave to cool completely.

Icing:
1. Add the 2 tsp of Orgran egg replacement and 1 tbsp of water to a bowl and mix with an electric mixer until frothy.
2. Add the icing sugar and lemon and whisk until you get a pipe-able consistency, I added a little amounts of water at a time until I got the consistency that I wanted!

Decorate! I looked at lots of photos online and took parts I liked and could do with my minimal experience with royal icing. Just have fun with it and don’t take it too seriously!! These cookies are so crunchy and filled with ginger flavour so it doesn’t matter how they look, they taste great!!

I hope you enjoyed this fun Halloween bake! I haven’t posted in a little while but I’m working on getting back to my blog 🙂 Let me know what you would like to see from me in the next couple of months.

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Quick & Easy Spicy Udon Noodles – VEGAN RECIPE

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Seeing as last week it was all about fashion I thought I’d share a recipe this week – a recipe I love and make quite often too! If you follow me on Instagram (@missflossypots #shamelessplug) you will have seen these noodles all of the time. They’re super easy to make, you only need a few base ingredients (& you can add tons of things to change it up) & it’s vegan! I’ve never been a huge fan of noodles but these honestly have so much flavour; using fresh ginger and adding tons of sriracha really gives it another dimension! These noodles are 100% inspired by Tastemade they have an awesome video tutorial too, if you would like to check it out – click here.

Continue reading “Quick & Easy Spicy Udon Noodles – VEGAN RECIPE”

Cookie Dough Bites! In Chocolate… Vegan Recipe

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A month ago I came across this amazing Instagram; ginabnutrition and it seriously changed my vegan baking LIFE. Ginabnutrition has the most innovative recipes I have come across in a long time – it has totally inspired my baking life and I have never felt more motivated to create amazing treats without dairy and egg! I highly recommend checking out her Instagram and her blog for more delicious-ness and inspiration. I made the No Bake Brownie Bites (which a gluten free AND vegan) from her website and they were ah-mazing! We literally couldn’t stop eating them #foodforlife. And as I was eating them I thought ‘What if I left out the cocoa and dipped them in chocolate?’ more like cookie dough than a brownie and with a chocolate snap! I advise you to put them in the freezer for a really cold dessert & for a better snap but you can keep them in the fridge! These are completely vegan, very easy to make and utterly delicious.
Continue reading “Cookie Dough Bites! In Chocolate… Vegan Recipe”

VEGAN – Chickpea & Sweet Potato Curry

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Brrrr.. it’s getting cold!!! This week in New Zealand the temperature has dropped and we have had thunder, lightening and tons of rain. Walking home in the dark (because it’s pretty much dark at 5-6pm now!) and all I crave is something warm and filling. So I created this delicious, spicy and super filling curry/stew – I liked it so much I knew I had to share with all of you! In autumn/winter we start losing all of our summer vegetables or they start tasting like rubbish so I picked foods that we all have in our cupboards and that aren’t super seasonal. A can of chickpeas, diced tomatoes – stock cubes, spices.. these are things we have around the house most of the time. I personally LOVE root vegetables – they’re so hearty, versatile and affordable and I pretty much always have them in my kitchen – notice a theme here?? Again, this recipe is completely vegan and going forward on my blog I’m aiming to keep recipes vegan or dairy free as that’s working for me and my body at the moment. 🙂
Continue reading “VEGAN – Chickpea & Sweet Potato Curry”

Vanilla Easter Egg Biscuits – VEGAN RECIPE

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Happy Easter y’all!! I’m back this week with another biscuit recipe and it’s VEGAN!! This is my first Easter without dairy and it doesn’t feel quite the same so I thought I’d come up with a pretty cute but dairy free alternative for such a dairy fueled occasion. I love sugar cookies but it appears that pretty much all sugar cookies have egg in them (either the biscuit itself or the icing)! I found a few recipes that I liked and altered them until I came up with one I liked – this is a very simple sugar cookie /shortbread hybrid which can totally be jazzed up! Possibly add some cardamon or cinnamon?
I like this recipe because you don’t need much to pull it off – I didn’t need to go to the store for any of these ingredients; I already had them! I truly believe that’s half of the battle sometimes.
Continue reading “Vanilla Easter Egg Biscuits – VEGAN RECIPE”

VEGAN – Pistachio & Dark Chocolate Chip Cookies! RECIPE

Is there anything better than freshly baked cookies? I don’t think so! I came up with this vegan cookie recipe a couple weeks ago when I had a massive sugar craving and I’m so glad I did! These are now my favourite cookies to bake; the saltiness of the pistachios, the sweetness of the dark chocolate chips and the chewy but firm texture of these cookies are to die for! Trust me, once you bake them you’ll fall in love.

IMG_4353 Continue reading “VEGAN – Pistachio & Dark Chocolate Chip Cookies! RECIPE”

Vegan Salted Caramel Sauce

I’ve recently made the decision to cut out/reduce the amount of dairy in my diet as I’ve been having problems with it for years.. but I’m not prepared to cut out certain foods just because I’m dairy free so I’ve been creating! And I’ll tell you what – coconut cream is my new best friend (sorry cream). I know a lot of people suffer with lactose intolerance or are vegan and that doesn’t necessarily mean you have to eat super green clean all of the time, you’re allowed to treat yo self! This is a very indulgent vegan salted caramel sauce adjusted from the homemade salted caramel sauce from Sally’s Baking Addiction which isn’t vegan but very delicious! It’s only four ingredients and you don’t even need a sugar thermometer! Also my boyfriend tasted it and didn’t even realise it was dairy free so it genuinely looks and tastes like salted caramel. P.P.S I may or may not be coming up with a vegan salted caramel & chocolate chunk cookie recipe…

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Ingredients:
200g (1 cup) sugar
120ml (1/2 cup) coconut cream
90g (6 tbsp) dairy free spread (I use olivani)
1 tsp salt

Method:
Start with a nonstick pot on a medium to high heat and add the measured sugar.
Leave to melt; moving the sugar around occasionally so it doesn’t catch and darken too quickly in patches.
Once the sugar has melted entirely begin to measure the coconut cream.
Whilst the sugar simmers and begins to darken using a pastry brush, brush around the sides of pot with water to prevent the caramel from hardening and sticking to your pot.
When the caramel is a medium brown (after leaving to simmer for 5ish minutes – pictured above) slowly add the coconut cream, mixing as you do so. Be careful as the caramel will suddenly get bigger and very bubbly. Mix until full combined and switch off the heat.
Once the sauce has settled add the dairy free spread and salt and stir again.
Leave to cool for 30 to 60 minutes before putting in a sterilized glass jar in the fridge. With time and cooling temperature the sauce will thicken.

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Spicy Chickpea, Carrot & Feta Salad

Look… I’m first one to tell you that I’m not a fan of salads in fact I kind of despise most of them. This is as close as I get to salad and I don’t even know if most people would class this as a salad but I do and that’s why you’re here. I made this recipe up a couple of years ago and it’s one of my favourite lighter dishes; the creaminess of the feta, the spice & crunch from the chickpeas and the freshness of carrot make this dish sing! Oh and it’s super easy – which is all you can ask for in a recipe.

Ingredients:
2 medium carrots grated finely
100g feta (I use Bouton d’or – it’s so creamy!)
1 can chickpeas
1 tbsp oil
1 tsp turmeric
1 tsp cumin
1 tsp garlic salt
1 1/2 tsp siracha
Plenty of pepper!
A small handful of basil

Dressing:
Juice of 1 lemon
Plenty of pepper & salt
1 1/2 tbsp sesame oil
1 1/2 tsp cumin

Carrot Salad
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Method:
Begin by preheating your oven to 180 degrees Celsius.
Drain the chickpeas and dry them in between two paper towels – this helps with the crunch!
In a small bowl mix the oil, turmeric, cumin, garlic salt, sriracha & pepper with the chickpeas until evenly coated and spread on to a lined baking tray. Bake for 15-20 minutes until golden.

Whilst the chickpeas are baking start your dressing.
Place all of the ingredients in a small bowl and whisk together – set aside.

Grate the carrots on the finest setting on your grater for a softer bite or on a coarse setting for more crunch. I did mine of the fine setting as you can see!
Place that in a medium sized bowl and start prepping you feta.
Cut the feta in bite size cubes – about 1cm x 1cm and add them to carrots along with the dressing. Coarsely chop the basil and add to the carrot mix.

Once the chickpeas are golden put them in the same bowl as the carrot, mix and toss until everything evenly distributed. Place in a bowl and serve!

Will stay fresh in an airtight container in the refrigerator for 1-2 days.

I hope you enjoyed this recipe – feel free to tag me on Instagram or Facebook using @missflossypots if you decide to make this! What’s your favourite salad? I need to up my game so please share!

Remember if you like what I’m doing here please follow my blog via email or WordPress. 🙂

Corn & Pea Tikkis w/ cumin yoghurt dressing

corn & pea tikkis

There’s something about getting a new cookbook that fills me with excitement; the photography, the food and inspiration. I can spend hours flicking through cookbooks but I find sometimes I get caught up in the idea of a recipe but I never actually get round to finding all of the ingredients or finding the time to make something ‘new’. This time is different – my lovely boyfriend was completely spoiled this Christmas (not by me, but his family & friends) and he was showered in cookbooks so by default I was showered in cookbooks. One in particular stood out to both of us  “The Vegetable: Recipes That Celebrate Nature” by Caroline Griffiths & Vicki Valsamis – this book is filled with so many amazing vegetarian recipes! We went through and picked recipes and have actually made some. This recipe today is inspired by their Corn Tikkis with Raita & Tamarind Sauce, I halved the recipe, added a few different spices, took out the tamarind sauce & raita and replaced it with a spiced yoghurt dressing – because that’s what cooking is all about; making it your own.
Beware these tikkis are very spicy – the dressing helps cools it down but if you’re not a fan of spice feel free to omit the sriracha sauce!

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Corn & Pea Tikkis w/ cumin yoghurt dressing

Makes 10 

Ingredients:
55g frozen Corn Kernels
40g frozen peas
300g potatoes
50g dry wholemeal breadcrumbs
1 tsp garam masala
1 1/2 tsp siracha hot sauce
1/2 tsp ground ginger
1 tsp hot paprika
1 tsp ground turmeric
1 clove of garlic (finely grated)
Handful of basil
Salt & pepper
Vegetable oil for shallow frying

Yoghurt Dressing:
150ml Greek style Yoghurt
1 1/2 tsp cumin
1/2 tsp ground pepper
1 tsp lemon juice
Salt

Method:
Begin by roughly chopping the potatoes into cubes then place them in a small saucepan and leave to boil. Once the potatoes can be penetrated with a butter knife throw in the peas & corn kernels – leave to boil for 2-3 minutes then drain.
Place the drained potatoes, peas & corn in a medium size bowl and roughly mash – you still want chunks of corn and peas so don’t be too thorough.
Add the breadcrumbs, garam masala, sriracha, garlic, ginger, hot paprika, turmeric, basil and plenty of salt and pepper.

Line a baking tray with baking paper and begin rolling the mixture into small balls (roughly 2 tbsp of mixture) and place them on the baking tray.
Heat 1cm of canola oil in a frying pan on a medium to high heat – to test the oil place a tiny amount of of the mix in the pan; if  it sizzles immediately the oil is ready for cooking.
Depending on the size of your pan cook 4-5 at a time; 2 minutes each side. Place tikkis on a paper towel and once all of the tikkis have cooked, place them back on the baking paper/tray and continue to bake in the oven on 180 degrees Celsius for 5-10 minutes (this isn’t necessary but it helps to keep them hot when making the yoghurt dressing).

Yoghurt Cumin Dressing
Combine all ingredients and drizzle on the tikkis or serve on the side.

Enjoy!

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Miss Flossypots goes to Auckland!

As promised (maybe a little late) here is a little recap all about my trip to Auckland at the end of May. I am not a fan of travelling, I don’t know what it is but I just get so anxious and make myself sick so unfortunately I wasn’t feeling my best – just letting you know why I look so pained in my photos!! Anyway, the trip begun with a 10.45am plane trip from Wellington we got there at least one hour early (#anxiety) and bumped in Mrs Greatnews who just so happened to be on the same flight as us – what a coincidence!
The reason why Sam & I went up to Auckland was so I could attend The Pin Up Honeys Social Club’s Soiree celebrating Miss Monique Sweet & Dariel Dearlove great wins at the American Rockabilly convention Viva Las Vegas! And what a night it was, but I’ll get on to that a little later.

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On the day of the soiree I wasn’t too sure about the dress I had packed so Sam & I decided to hike up the hill to the infamous K-Rd (Karangahape Road) to visit the lovely Cathy from Rita Sue Clothing. Not only did we find Cathy but we also found Kaye (from Kabella Baby) in there which was so lovely – it’s nice being able to chat in REAL LIFE. From there I tried on a couple of dresses, first up was the gorgeous Ava dress from PUG which was the most beautiful shade of silver – I adored it but I wasn’t 100% sure. Then Cathy pulled out the most amazing dress ( I, myself would never have picked it up) but as soon as I tried it on I felt a million bucks and that dress was from The Pretty Dress Company. A company I have heard so much about and now I know why, the material is gorgeous (amazing quality with stretch) and the design just flatters every inch of your body – I could not recommend them enough! And if you’re in Auckland head to Rita Sue Clothing – the customer service is amazing and they will really help you find the right dress for any occasion.

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The Pretty Dress Company dress from Rita Sue Clothing

I had also been super excited to try baked goods from The Pie Piper & Doornuts on K-Rd they recently opened up a store front and I am so glad I got to try some of their marvelous treats. I went for Awhi’s strawberry sprinkled doughnut and Sam went with the angelic angel food cake. My doughnut was a life changing experience, I’ve never had a doughnut so soft and delicate as the one I got from The Pie Piper/Doornuts and I totally regret not buying the S’mores doughnut whilst I was there.. We went back on the Monday only to find out that they weren’t opened, we were so gutted! I will definitely be returning next time I’m up that way but if you’re lucky enough to live in Auckland DO CHECK THEM OUT! You will not regret it.

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Another place we went to whilst on K-Rd was Lord of the Fries and oh.. my.. GOSH. Why don’t we have this chain in Wellington?! It’s amazing, we went back two times I think.. On the first visit we didn’t realise until we had left that all the food is vegetarian? Then on the next two visits we really went to town! If you’re vegetarian and you’re into that American styled food I highly recommend Lord of the Fries if you have it in your area!
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After eating our weight in junk food we decided to chill at our hotel, I set my hair again because the Auckland humidity had destroyed my curls. And then I got ready for the soiree, I bought these super flashy earrings from Lovisa and brought my vintage costume necklace and paired it with the amazing Pretty Dress Company dress I had bought earlier in the day.  Then I made my way to Hotel Debrett where the soiree was being held.
I was beyond nervous, it’s so hard meeting people in real life but all of the Pin Up Honeys were SO lovely, I got to meet so many beauties that I have been following online for the LONGEST time and a whole lot of new faces too – shout out to; Miss Honey Bee, Ginger is a NZ Pinup, Danielle from Devel Branded, Miss Lily Grace, Miss RougeMiss Rouge, Miss Monique Sweet, Dariel Dearlove, Miss Estelle Belle, Miss Daphne Delov and Dolly Duet (+ so many more). It was a fab night and I feel so excited to see everyone at the Very Vintage Day Out.

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The next two days were a blur, I felt so unwell – does anyone else get this when travelling or am I the only one? I took it easy and explored Auckland city with my beautiful boyfriend, we took blog photos, ate junk food, went to the infamous Daiso store (my Mum loves it so much) and then we went to see Guardians of the Galaxy 2. The Guardians of the Galaxy films are so freaking good they really have something for EVERYBODY. I absolutely LOVED this film, I wasn’t sure if it would live up to the first movie but it did not disappoint!

I had such a great time in Auckland and I can’t wait to go back up later this year for the Very Vintage Day Out. After a lot thought I have decided to enter the Miss Pin Up New Zealand competition so please cross your fingers & toes for me! I hope you are all having a lovely week and I should be back to posting weekly soon enough!

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