Creepy Bats and Cats Chocolate Graham Crackers

Still looking for last-minute Halloween ideas for Monday?  Kathy Hester has it ALL in her newest eCookBook.

The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes.

I do mean everything.  Kathy has thrown an elaborate Halloween party each year for over a decade and now you can kinda share in all the fun with her recipes and ideas captured in her new book.  Everything you’ll need for your own bash including decorating ideas and of course lots of spooky ideas from Kathy’s kitchen:  25 VEGAN Halloween themed recipes in one place.  Plus you can download her e-book instantly for last-minute ways to freak out and stuff your family and friends.  

Find details on downloading your own copy of her book ‘The Ghoulish Gourmet’ 

HERE.  

Then check out a sampling of her goodies below with Kathy’s beautiful pics and a sneak peek recipe for  

Bats and Cats Chocolate Graham Crackers

Creepy Bats and Cats Chocolate Graham Crackers

Creepy Bats and Cats Chocolate Graham Crackers
These adorable chocolate cookies are just a touch sweet from maple syrup. The midnight black color comes from the special dark cocoa powder. These are crunchy and are great dipped in the Spooky Sweet Potato Oatmeal Cookie Dip recipe from The Ghoulish Gourmet Ebook.
Print
dry ingredients
  1. ● 1½ cups whole wheat flour
  2. ● 2 tablespoons Dutch-processed cocoa powder (like Hershey’s Special Dark)
  3. ● ½ teaspoon baking soda
  4. ● ½ teaspoon salt
wet ingredients
  1. ● ¼ cup maple syrup
  2. ● ¼ cup mild oil (I used an avocado-coconut blend)
  3. ● ¼ cup unsweetened nondairy milk
Instructions
  1. Preheat your oven to 350°. Prepare 2 large cookie sheets by oiling or covering with parchment paper.
  2. 1. Mix all the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients to the dry ingredients and cut in with a pastry cutter or 2 forks. Use your hands to make a ball. If the dough is too crumbly, add another tablespoon of nondairy milk and try again.
  3. 2. Roll out ¼ of the dough at a time on a floured work surface into a medium thickness. Use bat and cat cookie cutters to cut out shapes and gently place them on the baking sheet.
  4. 3. Repeat until all the dough is used. If you use medium-sized cookie cutters, these will need to bake for about 10 minutes. The cookies will be crunchy.
Notes
  1. Recipe by Kathy Hester from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes copyright 2016 printed with permission
http://canned-time.com/
Be sure to check out other news on Kathy’s e-book out this around the web with the links below

and then hop on over to Amazon on download a copy for yourself.

Vegan Pecan Pumpkin Shake @OhMyVeggies.com

Forbidden Rice Chocolate Mousse @GoDairyFree.com

Swamp Monster Slow Cooker Jackfruit Gumbo @DiannesVeganKitchen.com

The Ghoulish Gourmet

Have a happy, safe Halloween!

Photo credit for this post:  Kathy Hester

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