ALFAJORES VEGAN RECIPES

Steps:

• Mix the ingredients in a small bowl.
• Cover and refrigerate.
• Add all of the ingredients to the bowl of a stand mixer and mix with the dough hook for about 7 minutes, until you have a smooth dough.
• Cover the bowl and let rise until doubled, about an hour.
• Line a 9 inch by 13 inch baking pan with parchment paper and spray with spray oil.
• Sprinkle your work surface with flour and turn out the risen dough.
• Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in 3 rows lengthwise in the pan. Spray your hand lightly with spray oil and press down on the dough balls to flatten them in the pan. Cover the pan with plastic wrap and refrigerate overnight.
• The next day, remove the pan from the refrigerator and heat the oven to 350 degrees F.
• Bake the rolls for 20 minutes, until they are lightly browned and have reached an interior temperature of 195 degrees F.
• Remove the rolls from the pan, still attached to each other, to cool on a wire rack.
• Heat the oven to 350 degrees F.
• Combine the ground beef, eggs, 1/2 cup of the onion, the granulated garlic, salt, and pepper together in a bowl and mix with your hands, trying not to overwork the mixture.
• Press the mixture into a 9 inch by 13 inch baking pan or baking sheet.
• Bake the beef for 15 to 20 minutes, until the beef has reached an internal temperature of 160 degrees F.
• Remove the pan from the oven and blot up the excess fat from the meat with paper towels.
• Cover the meat with the cheese slices and return the pan to the oven until the cheese has melted.
• In the meantime, split the slider buns and spread the bottoms with the secret sauce.
• Cut the meat into 12 pieces (3x4 squares) and place the meat onto the bottom buns. Top the meat and cheese with pickles, minced onions, and shredded lettuce and add the top bun.

Steps:

• Spray a 12-cavity muffin tin with spray oil.
• Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
• Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
• Add the flour and salt and beat on low until just combined.
• Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
• Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
• Heat the oven to 325 degrees F.
• Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
• In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
• Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
• Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
• Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
• Let the pan cool on a wire rack for 10 minutes.
• Turn the brownies out on a wire rack to cool completely.
• Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
• Continue until the mixture is creamy, smooth, and shiny.
• Drizzle over the brownies.