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Bake Up a Great Big Batch of Cheryl’s Revenge


Cheryl's Revenge CookiesNatalie Slater, the culinary killer behind Bake and Destroy, certainly has the market cornered on evil eats.  Her food madness has spawned a book, various appearances on cooking shows and, most importantly, a recipe dedicated to her love of the Evil Dead. In particular, Ash’s unlucky sister Cheryl Williams who falls victim to an oversexed attacker of the wood-y variety.

So, why exactly are these cookies named Cheryl’s Revenge?

“Now technically, the seeds contained in fruits are the “children,” and the fruit itself is an ovary of sorts. I remember gagging when I learned that in high school biology and I still can’t eat apples without feeling like a cannibal, which luckily, I enjoy,” Natalie wrote.  “All nuts are seeds (but not all seeds are nuts- thus concluding a sentence that is sure to make my husband laugh.) So basically, when you eat Cheryl’s Revenge Cookies, you are consuming reproductive organs of various trees, as well as their babies. And that, I believe, is a suitable revenge for poor Cheryl.”

Plus, they’re vegan. Some may consider that an extra twist of the knife. (or pencil?)

Recipe below. See more of Natalie’s recipes on Bake and Destroy and buy her book.

Cheryl's Revenge cookiesNow, let’s exact Cheryl’s Revenge!

I have made these cookies vegan* because chickens and cows didn’t do anything vile to Cheryl. Only plants. So plants and trees alone shall bear the punishment. This recipe leaves lots of room for customization, and the ingredients are purposefully vague. Use whatever dried fruits (cranberries, raisins, blueberries, apples, banana chips, cherries, etc) and whatever kind of nuts you like. Go crazy and add chocolate chips! Who gives a damn?

You’ll need:

•    1 cup + 2 Tbs all-purpose flour
•    1/2 tsp baking soda
•    1/2 tsp course salt
•    1/2 cup soy margarine (I like Earth Balance)
•    1/2 cup light brown sugar
•    1/4 cup granulated sugar
•    1 Tbs flax seed, finely ground + 3 Tbs of water (or, if you’re using pre-ground flax seeds, use 2 Tbs)
•    1/2 tsp pure vanilla extract
•    1 & 1/2 cups chopped nuts, your choice
•    1  & 1/2 cups dried fruit, your choice
•    3/4 cup sweetened, shredded coconut or whole rolled oats

*If you do not wish to make these vegan, substitute butter for the margarine and use 1 whole egg in place of the flax seed and water mixture.

Then you:
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. (You can also use a Silpat, but parchment kills more trees.)

Whisk the dry ingredients together in a small bowl. With an electric mixer, beat the margarine until smooth and fluffy. Add sugars and beat until smooth. In a small bowl, whisk the ground flax seed and water together until thick and gooey. Add this to the sugar mixture and beat until combined. Mix in vanilla.

Add the flour mixture to the wet ingredients and mix until smooth. Stir in the nuts and fruit.
Drop batter (2 Tbs = one cookie) onto the lined baking sheet, about 2” apart. Bake 12-15 minutes or until golden brown. Transfer to wire rack to cool.

Makes about 2 dozen vengeful, murderous cookies.