So, I think this is the week of parties. There are three! So, Sunday started off with the 5th Annual Bailey Cookie Exchange. And I must say, this was the best year so far!
So, for my cookie, since I’ve been wanting an Oatmeal Cream Pie for weeks now, I decided to give it a go. The oatmeal cookie part turned out delicious (recipe at the end of the post). However, the marshmallow cream was a totally different story! I tried to make homemade marshmallows, since regular marshmellows are not vegan. I tried twice and both were a complete disaster! Apparently candy making isn’t a skill I posses. So, I bit the bullet and bought some vegan marshmallows (I hunted high and low for ricemellow fluff and came up empty-handed. I even checked the Whole Foods in Little Rock and Memphis on my travels last week!). At the end of the day, they came out tasting great and looking very much like mini oatmeal cream pies. Not too sweet, just right!
There were many other beautiful cookies that made an appearance at the party – Frosted Sugar Cookies, Snowy Spice Cookies, Molasses Cookies, Millionaire’s Shortbread, Buried Cherry Cookies, Frosted Molasses Cookies, and Andes Marshmallow Cookies. So good!
Now I just have to resist the urge to walk over to the kitchen and eat ALL of them! I mean, I can smell them from the living room…
Vegan Oatmeal Cream Pies
1 ½ sticks softened non-hydrogenated 2 tsp very hot water
margarine, softened 1/4 tsp salt
1/4 cup non-hydrogenated shortening 1 7oz jar ricemellow cream
3/4 cup of brown sugar 1/2 cup shortening
1/2 cup sugar 1/2 cup powdered sugar
2 eggs (or egg replacer) 1/2 tsp vanilla
1 tsp pure vanilla extract
1/4 cup molasses
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt (optional)
2 cups of oats (quick or rolled)
Preheat oven to 350.
In a mixing bowl, beat sugars and shortening until fluffy. Add in sugars and beat until well mixed. Add in eggs one at a time. Then add in vanilla and molasses. In a separate bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and salt. Add to the cream mixer. Add in oats.
Drop cookies (1 tbsp) on an ungreased cookie sheet. Bake for 10 minutes, or until golden brown. Cook on rack.
While cookies are baking, prepare the crème filling. In a small bowl dissolve the salt in the hot water. Allow this to cool. Combine marshmallow crème (or melted marshmallows if you are using homemade ones), shortening, powdered sugar, and vanilla in a large bowl. Mix on high until fluffy. Add the cooled salt water (and few drops of food coloring if using) and mix well. Spread filling on flat side of one cookie and press the flat side of another cookie on top.