While most crafty/cook-y bloggers are no doubt posting homemade cornucopia centrepieces or locavore turkey and stuffing recipes this weekend, I decided to bypass Thanksgiving entirely in favour of Halloween, which is frankly far more fun.

From the instant I first saw the recipe for Black Cat Cookies in Hannah Kaminsky’s Vegan Desserts, I knew I had to make them.  Because…OMG…cats and cookies?  That’s pretty much a whole-package dessert right there.  And yeah, I realize it’s just a jazzed-up chocolate cookie, but I loved the inclusion of black cocoa powder to get that deep colour.

I vant to suck your blood...

I probably should have used a metal cookie cutter instead of a plastic one with little details etched right in, since I found the dough just a tad sticky and difficult to use with the cutter I chose (my fault – I added more liquid than the recipe called for when my dough wasn’t coming together as nicely as I had hoped).  But any headache I may have had while rolling and cutting paid off later when I didn’t have to frost-in any features.

Okay, so they’re not quite black, but a deep brown.  But I found a no-frosting-necessary way to make them look darker:

Flip the background fabric around!  Score one for innovation!

Happy Thanksgiving!

All over the blogosphere, I’m sure, crafty types are posting some wonderful St. Patrick’s Day projects.  Green sugar cookies, or homemade Shamrock shakes…maybe shamrock-shaped earrings or a tutu with orange-white-green tulle, or a cross-stitched Irish blessing.  Me?  I made Oreo Cheesecake Cookies.

I saw the recipe on Brown Eyed Baker (http://www.browneyedbaker.com/), and thought, “Hey, these would be easy to veganize!”  And they were!  Tofutti may very well be the most useful mock-product ever.

And just so you know, there is just a little Irish in these cookies.  I wore this while I was baking them:

Happy St. Patrick’s Day, everyone!