[lauren] snickle! [lauren] hey everyone! it’s lauren from hot for food, we’re back with a brand new video this week [lauren] and we’re doing something slightly different. [lauren] so today i am part of a series called Dinner Exchange and it’s on Kin Community’s channel [lauren] Kin Community is our MCN (multi-channel network) here on youtube and we love them so much! [lauren] and i was really happy to take part in this series because it’s a cool way to give back to the community. [lauren] i collaborated with a hot for foodie out there in the world! [lauren] his name is Joe Rap and he lives in Los Angeles, California and he makes our recipes all the time and he’s a super fun dude! [lauren] and so we got to do Dinner Exchange together! [lauren] you can go learn more about his story and how hot for food has changed his life, which is kind of amazing! [lauren] by watching Dinner Exchange, i’ve linked it here and below. [lauren] and part of this exchange is he always makes our recipes but he sent me a recipe that’s very important to his heritage and his family. [lauren] so his grandma use to make anginette cookeis and these are a classic Italian cookie [lauren] they’re sort of a drop cookie with lemon zest and ricotta cheese [lauren] and him and his mum managed to veganize his grandma’s old recipe! [lauren] and that’s what we’re making today! i’m gonna take you through all the steps, we’re going to make it. [lauren] and he sent me a care package with all the ingredients i need and i’m so excited to do this! [lauren] so go watch Dinner Exchange, then come back here and learn how to make this recipe! [lauren] we’re gonna get started right now and these cookies are super cute and delicious! [lauren] so this is Joe’s grandma’s recipe but his mum printed it out for me. [lauren] it’s sugar, vegan butter, egg substitute, vegan ricotta cheese, flour, almond or vanilla extract, lemon zest, baking powder and baking soda. [lauren] super easy! plus and easy powdered sugar and almond milk frosting on top [lauren] and these little cute rainbow sprinkles, that’s like the classic look to these cookies. [lauren] so thank you Anna, Anna Rap! Joe’s mum for sending this to me. [lauren] and look at these products! so we don’t get these in Canada, so that’s why they sent it to me [lauren] so i can actually try this Tofutti Ricotta, and Miyoko’s Cultured Butter which you guys are getting in the US right now, [lauren] and this neat egg, which looks neat. [lauren] the recipe calls for 4 and a half cups of flour so you’re gonna wanna level off those cups and add them to a bowl. [lauren] with baking powder and baking soda. [lauren] mix this together really well and then we’ll do the wet ingredients. [lauren] i’m so excited to try the Miyoko’s butter, it says “European Style Cultered Butter” [lauren] smells cultered. [lauren] mm! [lauren] i softened it because in order to cream it, you do need to put it at room temperature. [lauren] you’re gonna cream this with sugar and then we’re gonna add the rest of the ingredients. [lauren] so Joe sent me the neat egg, this is an egg substitute made of chickpea flour and chia seeds as supposed to flax. [lauren] but i guess you could use flax. this does seem really nice and fine though, like a fine meal. [lauren] and we’re using 3 of these egg substitutes [lauren] so this is the same, you just mix it with water [lauren] so this thickens immediately whereas flax you have to let it sit. [lauren] this looks good, just like an egg. [lauren] then gradually add portions of the egg mixture while you’re beating the sugar and butter together. [lauren] this egg stuff’s pretty sticky so it was sort of twirling up the beaters. [lauren] so i’m just gonna stir the rest by hand, it’s pretty smooth anyway so it should be fine. [lauren] now we’re gonna add lemon zest and almond extract as well as the ricotta cheese. [lauren] so it’s about one lemon, is a teaspoon of zest. [lauren] i think the almond extract is more traditional in these Italian cookies so that’s why i’m using it [lauren] but you could use vanilla extract. [lauren] and this is our ricotta cheese, i hope i’m saying that kind of cool and properly. [lauren] it doesn’t taste great on its own, i’m not gonna lie. [lauren] if i were to eat this and put it in a lasagne, i’ll probably add a lot of garlic and herbs to it. [lauren] i would guess you could also use a sort of medium soft tofu, one that you could crumble, in replace of this. [lauren] and i would also probably add a little bit of lemon juice in that case [lauren] so that you get a little bit more of a bite. [lauren] and you’re using this whole container, and then we’ll mix this together [lauren] and we’ll slowly add a little bit of the flour and mix it altogether into the batter. [lauren] you know this is a good Italian recipe because it makes so much, it’s enough to feed to whole town! [lauren] and i guess they had bigger mixing bowls in Italy. [lauren] okay, but i’m doing Joe’s grandma proud here, we got to stick to the recipe, i didn’t wanna cut it in half, [lauren] but it is gonna make a lot of cookies. [lauren] i’m just gonna transfer what’s left of the wet in with the flour cos the bowl’s slightly bigger [lauren] and that’ll come together nicer. [lauren] so there it is, it’s all come together nice and smooth into a nice ball of cookie dough, [lauren] so you need to line your baking sheets with parchment paper because this is meant to be a cakey, soft cookie so you don’t want them sticking. [lauren] Joe, of course, has learnt his parchment paper lesson. i hope you all have too. [lauren] we’re taking small little dollaps, these aren’t massive cookies and [lauren] they are gonna puff up from the baking powder and baking soda so [lauren] they said half a teaspoon in grandma’s recipe but that’s very little so i’m not sure. [lauren] i’m doing about half a tablespoon. [lauren] maybe i’ll do 2 different sizes and see what happens. [lauren] so those only take 10 minutes to bake (at 350F) [lauren] just wanted to discuss something. [lauren] so we’re calling these ANGINETTE ITALIAN COOKIES, when you google that, [lauren] anginette or anginetti comes up, either an i or an e at the end. [lauren] but Joe and Anna Rap and Grandma Rap said it’s ANGINETTE. [lauren] so argue amongst yourselves in the comments, i don’t know, i’m not Italian but that’s what i’m going with. [lauren] we’re gonna make an icing and then we’re gonna put those pretty rainbow sprinkles on top. [lauren] and then we’re gonna snack! [lauren] alright, these are baked. small detail: i would roll them into little balls before you bake them [lauren] cos then you get a nice smooth mounded cookie and that’s the way they traditionally look. [lauren] if you dollap them, they’ll get a little more- i don’t know, irregular shaped? [lauren] they just don’t look as nice. this is gonna drape the icing nicely over the mound. [lauren] they’re very moist! [lauren] the lemon comes through, it’s very much like a biscuit or a scone texture. [lauren] it’s gonna be nice with icing. [lauren] alright, the icing is easy. it’s just a couple cups of powdered sugar, i’m gonna use vanilla extract, [lauren] you could use almond or lemon (extract) again. [lauren] you could also add more lemon zest if you want, but i’m not going to cos it’s pretty strong in the cookies. [lauren] i don’t know how much almond milk to add because it’s not listen in grandma’s recipe [lauren] but just keep adding a teaspoon at a time until you get kind of a thin-ish icing [lauren] but one that’s still going to stick onto the cookies. [lauren] so now you’re just gonna dip the tops of the cookies and let the excess icing drip off [lauren] cos you don’t want too many drips. [lauren] then you can sprinkle while it’s wet. [lauren] there they are, so cute and pretty! the VEGAN ANGINETTE COOKIES. [lauren] and i love them! i think these would be perfect for a baby shower, a birthday party, [lauren] your kid’s birthday party if you have kids cos you get so many cookies and it’s the perfect little amount of treat! [lauren] and i know why these make about 110 or 120 cookies because you’re gonna eat a lot of them! [lauren] you’re not gonna be able to stop yourself. [lauren] they’re so soft! [lauren] and i even made coffee to go with it! [lauren] and i learned something new! i think this is so cool, i got to bake with vegan cheese substitutes [lauren] and other things that i cannot get in Canada so thanks for sending those products to me, Joe and Anna and Grandma! [lauren] and i think it’s cool! i got to make a classic Italian recipe, something i never would’ve thought of making. [lauren] so if you have any other ideas of things from your family that you wanna throw my way and i can try to veganize them, [lauren] let me know cos i think that’ll be a cool thing to do every now and again! [lauren] so thank you so much to Joe’s mum, Anna and Joe’s grandma, i don’t know her name but she looks pretty cool cos i saw some pictures [lauren] and go watch Dinner Exchange the series over on Kin Community’s channel right now to go see his story, [lauren] and what he’s all about and he’s making our cauliflower buffalo wings. [lauren] so i hope you make those as well as these and many more things on our channel. [lauren] we post every wednesday here on youtube so subscribe with that button right there if you’re not already subscribed! [lauren] be part of the notification squad, that’s what you call yourselves, right? [lauren] notification squad! [lauren] alright, follow us on social media @hotforfood [lauren] tag any photos you make of the vegan anginettes or any of our recipes. [lauren] and i’ll see you guys next week, i’m gonna eat all of these probably! [lauren] no sharesies.