For once I made it through Thanksgiving with very little cooking. Which is nice, because the time to do it simply was not there. We usually host a vegan Thanksgiving potluck at our house, but we passed that gauntlet on to some friends because... you guessed it...time. I don't have time to clean the house for guests, or cook yummy meals much lately.
My contribution to the potluck was one of the desserts, and rather than do a Thanksgiving/Autumn themed dessert, I went with something everybody likes. Chocolate chip cookies! But I had to go a step further and make cookie sandwiches, with frosting in between. As you might know, my current favorite chocolate chip cookie recipe is Dreena Burton's. I had every intention of making them for the cookie sandwiches, too. Until I realized just how much maple syrup I would have had to use in order to make 50 cookies/25 sandwiches. About ten bucks worth of syrup, at least! So I pussed out and used the pre-made Moo-Cluck cookie dough that we sell in the store. I'm so glad I did too, because it was a real time saver. I made the frosting from scratch, of course. It's the vegan buttercream frosting from Vegan Cupcakes Take Over the World.
Here they are, all ready to be toted away:
We shared Thanksgiving with Ken's family, as usual. We had fun and ate way too much. My mother in law always makes a Tofurky and vegan trimmings, so we were all set. I brought a batch of fresh baked garlic rolls from the Damn Tasty Vegan Baking Guide, just so I wouldn't feel like a total cooking slacker.
I really can't say enough about these rolls, or Kris' cookbook. So awesome.
I'll leave you with a picture of Ken and our niece Lydia. She's adorable and Ken is pretty cute too, with his pink antenna headband.