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	<title>Comments on: Chocolate Chip Cookie Sandwiches of Spring</title>
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	<description>vegan. gluten free.</description>
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		<title>By: kittee</title>
		<link>http://xgfx.org/2011/06/chocolate-chip-cookie-sandwiches-of-spring/#comment-293</link>
		<dc:creator>kittee</dc:creator>
		<pubDate>Sun, 12 Jun 2011 05:51:51 +0000</pubDate>
		<guid isPermaLink="false">http://xgfx.org/?p=4478#comment-293</guid>
		<description>Hey Serena,
You could just use a simple buttercream instead (like the one I posted above).  There are also less processed xgfx cream cheeses on the market you could play around with.  I heard Wayfare just came out with a good one.

xo
kittee</description>
		<content:encoded><![CDATA[<p>Hey Serena,<br />
You could just use a simple buttercream instead (like the one I posted above).  There are also less processed xgfx cream cheeses on the market you could play around with.  I heard Wayfare just came out with a good one.</p>
<p>xo<br />
kittee</p>
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	</item>
	<item>
		<title>By: Serena</title>
		<link>http://xgfx.org/2011/06/chocolate-chip-cookie-sandwiches-of-spring/#comment-292</link>
		<dc:creator>Serena</dc:creator>
		<pubDate>Sun, 12 Jun 2011 03:28:18 +0000</pubDate>
		<guid isPermaLink="false">http://xgfx.org/?p=4478#comment-292</guid>
		<description>These look delicious. I&#039;ve always wanted to eat a cookie sandwich, but haven&#039;t actually done much cookie baking at all. (This needs to change). 

Also, do you have any suggestions for homemade &quot;cream cheese&quot; to use in the frosting/ creme filling? The long ingredients list on the Tofutti version (and the less than fresh &quot;tofu&quot; taste) is a turn off for me.</description>
		<content:encoded><![CDATA[<p>These look delicious. I&#8217;ve always wanted to eat a cookie sandwich, but haven&#8217;t actually done much cookie baking at all. (This needs to change). </p>
<p>Also, do you have any suggestions for homemade &#8220;cream cheese&#8221; to use in the frosting/ creme filling? The long ingredients list on the Tofutti version (and the less than fresh &#8220;tofu&#8221; taste) is a turn off for me.</p>
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	<item>
		<title>By: Shilpa</title>
		<link>http://xgfx.org/2011/06/chocolate-chip-cookie-sandwiches-of-spring/#comment-291</link>
		<dc:creator>Shilpa</dc:creator>
		<pubDate>Fri, 10 Jun 2011 20:45:04 +0000</pubDate>
		<guid isPermaLink="false">http://xgfx.org/?p=4478#comment-291</guid>
		<description>Thanx kittee. u r awesome.</description>
		<content:encoded><![CDATA[<p>Thanx kittee. u r awesome.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: kittee</title>
		<link>http://xgfx.org/2011/06/chocolate-chip-cookie-sandwiches-of-spring/#comment-289</link>
		<dc:creator>kittee</dc:creator>
		<pubDate>Fri, 10 Jun 2011 16:39:03 +0000</pubDate>
		<guid isPermaLink="false">http://xgfx.org/?p=4478#comment-289</guid>
		<description>Hi Shilpa!
I wung the creme filling, but it was based on this:

• 1/4 cup solid coconut oil
• 2 oz non-hydrogenated Tofutti cream cheese (1/4 container)
• 1 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
strawberries

I don&#039;t think this is solid enough for cupcakes, tho. This is my basic cookie and cupcake stuffing mixture.  Coconut oil can be very fragile and it is super sensitive to warm temperatures.

For a buttercream, I think something like this would be better:
Blend together the fats until smooth.  Beat in the powdered sugar, salt and vanilla.  Slowly beat in the strawberries until the proper texture has been achieved.  Chill to firm up, then frost.

1/4 cup vegan margarine or vegetable shortening 
1/4 cup coconut oil
2 cups powdered white sugar 
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2-3 tablespoons mashed strawberries, including juice</description>
		<content:encoded><![CDATA[<p>Hi Shilpa!<br />
I wung the creme filling, but it was based on this:</p>
<p>• 1/4 cup solid coconut oil<br />
• 2 oz non-hydrogenated Tofutti cream cheese (1/4 container)<br />
• 1 cups powdered sugar, sifted<br />
• 1/2 teaspoon vanilla extract<br />
strawberries</p>
<p>I don&#8217;t think this is solid enough for cupcakes, tho. This is my basic cookie and cupcake stuffing mixture.  Coconut oil can be very fragile and it is super sensitive to warm temperatures.</p>
<p>For a buttercream, I think something like this would be better:<br />
Blend together the fats until smooth.  Beat in the powdered sugar, salt and vanilla.  Slowly beat in the strawberries until the proper texture has been achieved.  Chill to firm up, then frost.</p>
<p>1/4 cup vegan margarine or vegetable shortening<br />
1/4 cup coconut oil<br />
2 cups powdered white sugar<br />
1/4 teaspoon salt<br />
1/2 teaspoon pure vanilla extract<br />
2-3 tablespoons mashed strawberries, including juice</p>
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	<item>
		<title>By: Megan</title>
		<link>http://xgfx.org/2011/06/chocolate-chip-cookie-sandwiches-of-spring/#comment-288</link>
		<dc:creator>Megan</dc:creator>
		<pubDate>Fri, 10 Jun 2011 15:36:43 +0000</pubDate>
		<guid isPermaLink="false">http://xgfx.org/?p=4478#comment-288</guid>
		<description>WANT!</description>
		<content:encoded><![CDATA[<p>WANT!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Shilpa</title>
		<link>http://xgfx.org/2011/06/chocolate-chip-cookie-sandwiches-of-spring/#comment-287</link>
		<dc:creator>Shilpa</dc:creator>
		<pubDate>Fri, 10 Jun 2011 13:16:19 +0000</pubDate>
		<guid isPermaLink="false">http://xgfx.org/?p=4478#comment-287</guid>
		<description>Is there an actual recipe for the creme filling? I would love to use it on cupcakes.</description>
		<content:encoded><![CDATA[<p>Is there an actual recipe for the creme filling? I would love to use it on cupcakes.</p>
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