Posts Tagged ‘ Cookies ’

Dark Chocolate Cookies with White Chips

I love any excuse to bake cookies and the holidays are the perfect excuse.  I’m trying not to go overboard this year. Rugelach and ginger cookies are already sitting in my freezer.  So I decided to bake a rich chocolate cookie.

In the past I’ve made a wonderful rich chocolate chip cookie that is labor intensive and kind of messy.  I’m really not up to all that work so I came up with a simpler version with all of the richness.  I’ve also decided to change it a little by adding white chocolate chips.  For the chocolate I used Ghirardelli brand.

This recipe took no time at all to put together.  And the hour the dough sat in the refrigerator gave me time to work on other tasks. The most difficult part of this recipe is not eating the raw dough which is delicious!

 

Ingredients

  • 12 ounces 60 % cocoa chocolate chips (or bittersweet)
  • 11 1/2 ounces white chocolate chips
  • 6 tablespoon(s) unsalted butter
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon dark rum (or vanilla)
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Directions

In double boiler over hot water, melt bittersweet chocolate chips and butter (or melt in the microwave)

In large bowl whisk eggs, rum, cinnamon, and sugar until thick; stir into melted chocolate mixture a little at a time so the eggs don’t scramble

Stir together flour and baking powder; stir into chocolate mixture. Mix in white chocolate chips and walnuts.

Cover bowl and refrigerate from 1-3 hours.  Take out of the fridge and drop by heaping teaspoons onto a baking sheet

Heat oven to 350 degrees.  Bake 10-12 minutes until there is a shiny top but still seems soft in the middle

~enjoy~

Vegan Pumpkin Cookies

The best thing about vegan baking is that you can eat raw batter to your hearts content!  No worries about salmonella here.  Another bonus with these particular cookies is that your house smells delicious. The cookies themselves are quite tasty too!  This is a win-win situation in my opinion.

I’m not sure if canned pumpkin is in the stores yet.  I actually stocked up last year and have a couple of cans left.  During the winter I like to use the cans to make Pumpkin Black Bean Soup which is another family favorite.  It’s a rich hearty soup that takes no time to make and is a meal in itself.

As for my cookies, well they simply taste like autumn.  I gave into my chocolate addiction and added some chcolate chips with the cranberries.  I omitted the nuts because my niece doesn’t care for them.  However, this is another base recipe that you can change the spices and add-ins to your personal taste easily enough.

Ingredients

1.5 cups brown sugar, firmly packed
2 teaspoon vanilla
1 15 oz can pumpkin puree (not pie filling)
2 teaspoon baking powder
1 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon each – cinnamon & pumpkin pie spice
1 cup oatmeal
2 cups of add ins such as raisins, cranberries, chopped nuts, chocolate chips (optional)
3 cup all-purpose flour (or a mixture 1 cup whole wheat, 2 cups white)

Directions

Beat the oil, pumpkin, sugar, and vanilla in a bowl, add in oatmeal and blend

Add in the flour, baking powder, and baking soda a little at a time until well blended

By hand incorporate the add-ins

Bake at 350 for approximately 12 minutes

Enjoy!

Vegan Steel Cut Oatmeal Cookies

I actually started out planning to make a good cereal recipe this morning.  And then I decided it’s a little cooler than typical so why not bake some cookies.  Steel cut oats are groats which have been cut into two or three pieces.  Where rolled oats are made by flattening pre-cut groats.  Opinions seem to differ on which is healthier, I personally like the idea of eating something reasonably close to its natural form.

My son has been visiting friends in SC for about a week now and is supposedly coming home either today or tomorrow.  He much prefers home-baked cookies to store-bought so I’m sure he’ll appreciate these.  The cookies will be on the counter for a day or two and they’ll I’ll put them in the freezer.  We enjoy our cookies but there’s too many for 3 people so freezing them works well.  I used to just take a couple out at a time and let them defrost.  However, we’ve all pretty much decided that we like eating them frozen.  Just be careful and take small bites of frozen cookies!

I was actually a little leery of trying these cookies.  I really wasn’t too sure how the texture would come out.  I’ve seen some thoughts on pre soaking the oats or just tossing them in the batter.  I actually mixed them with the wet ingredients and let sit for about 10 minutes.  I have no clue if that did anything  for the consistency or not.  Instead of using animal fats I used vegan margarine, canola oil and a ripe banana.  It seemed to work well and these cookies are not at all crumbly like some vegan or low-fat cookies are.

Ingredients

  • 1 cup room temperature vegan margarine
  • 1/4 cup canola oil
  • 1 large overripe banana
  • 3/4 cup firmly packed brown sugar
  • 14/ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 11/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 3 cups steel-cut oats
  • 1.5 total cups of your choice of additions such as chopped nuts, chocolate chips, dried fruits (I used cranberries, walnuts, and chocolate chips)

Directions

Pre heat oven to 350

Mix margarine, oil and oats in a large bowl and let sit for 10 minutes

Add in banana and mash into mixture

Add in sugars and vanilla and mix well

Mix in the flour, salt and baking powder mix until well blended and then add in your remaining ingredients

Drop onto a greased baking pan by the teaspoon and let bake for approximately 11 minutes, mine were lightly browned on the edges and firm in the center

Cool on a wire rack and enjoy!

Peace, love, and greens!  Lin

Gluten Free Peanut Butter Cookies

I should call these peanut/almond butter cookies but that’s just too long of a title.  I have been gluten-free for about 2 weeks now and am quite proud of my perseverance. However, cookies are a favorite food group of  mine and I am missing them from my life.

My intention is not to turn this into a gluten-free recipe blog but since it’s the diet I’m currently eating it seems that my recipes will follow suit.  I’ve tried this before and usually last about a week before a slip up.  From my reading gluten-free living seems like an all or nothing option because even a small amount can affect your system.  I don’t want to bore you with my minor health issues but I suffer from both IBS and arthritis.  From my reading I’ve discovered that gluten may have harmful consequences for both conditions.  More and more gluten is being studied as a possible cause of inflammation.

The difficult thing is that it’s hard to find out how long you have to be gluten-free to feel the results and how I’m not sure how detrimental is it if I have a tiny bit.  I really want to make a tofu scramble for breakfast with 1/2 a veggie sausage link in it.  Does that tiny bit of gluten ruin 2 weeks of hard work?  I can’t seem to find the answers regardless of all I’ve read.

Regardless of medical advice and without wanting to draw premature conclusions, I think I’m starting to feel a difference.  I worked very long hours sitting at my desk which is usually very uncomfortable and after 4 days in a row I felt better than I usually do after 2 days.  This morning I woke up with more energy than usual and went for a walk at 7am!  Also, without grossing anyone out my IBS symptoms seem to be much better.  We’ll see as time goes on if this is a fluke or true change.

On to my recipe,I found a few recipes for GF peanut butter cookies and have adapted them to both my personal taste and my desire for a healthier version.  If you just tasted these cookies you would never know they are gluten-free.  They are moist, rich and crunchy thanks to the peanut butter.  My house has that wonderful aroma of fresh-baked cookies.  This recipe was so easy, I literally tossed the ingredients into a bowl gave a really good stirring and baked them.  It’s a great recipe to have small children help with.

Ingredients

1/2 cup each almond and crunchy peanut butter (or 1 cup of what you have on hand)

1 large egg (or a mashed ripe banana for vegan version)

1/2 cup brown sugar

1/4 cup white sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon each baking soda and baking powder

Directions

Place all ingredients in a bowl, give a really stir very well until all ingredients are incorporated, place by teaspoon on baking sheet and score with tines of a fork if desired.

Bake 10 minutes at 350, very important, let stand on baking sheet for a minute before transferring to a wire rack or they will crumble! Yields about 20 cookies

Have a peaceful day!  Lin

Adult Chocolate Chip Cookies

Don’t get too excited, these cookies are family friendly.  I am pilfering a recipe from my daughter’s old blog cookandhook.wordpress.com/ with her permission of course!  This weekend I am working crazy long hours, 10 hours each Friday-Monday so there is no way I am cooking anything.  At the end of the day I’m too tired to handle a drive through window which is ok since I never order from them anyway!

Below is her entire post from 10/4/09 when she was au pairing in Denmark and worked for a wonderful family.  With this experience you will see she knows the comparison between US measurements and the rest of the worlds offering both options.  As a kid in the 70’s I remember being told that metric was the way of the future and that we all had to learn it.  I had 1 or 2 years worth of education ad then it just stopped cold, with no explanation which has left me with minimal comprehension often more confusing than helpful.  Does anyone else remember that?

Ariel’s post:

Adult Chocolate Chip Cookies

No, not the X-rated kind (although they do keep their shape fantastically with cookie cutters…)  These chocolate chip cookies taste a bit more mature (for lack of a thesaurus on hand) than the usual sugary make-with-your-kids tollhouse versions.  Though honestly I did make these with kids, and they loved them even though there is no butter in the batter and about a third less sugar than most recipes I’ve seen.  The parents loved them so much that Friday they let me swap my chores to bake 90 of these cookies (and a coffee cake whose recipe I can’t share on implied death threat from my grandma; you know how secret family recipes are) for a party they had Saturday night.  I’ll take baking over vacuuming any day.

This batch is scaled down from my 90 cookie recipe, but it’ll still yield 30 spoonful-drop sized cookies

Ingredients:

  • 3 eggs
  • 2.33 deciliters /1 cup vegetable oil
  • 100g /half a cup white sugar
  • 100g /half a cup brown sugar
  • 1 tsp vanilla (and/or almond extract, delicious)
  • 1tsp baking powder
  • 385g / 3 cups flour
  • chocolate chips

Bake:

  1. Pre-heat oven to 180′C / 350′F
  2. Mix ingredients in the order listed into a large mixing bowl
  3. Shape and drop on a baking pan (I line mine for easy clean up, but it isn’t necessary to line or grease the pan, there is enough oil in the cookies as is.)
  4. Bake 8-12 minutes depending on the thickness of the cookies.  Remove from pan and place on cooling rack when done.

Important Things to Note:

  • Before adding the flour, this is the ugliest looking batter I’ve ever come across.  It is oily and brown and strong-tasting.  Don’t let this stop you!
  • Because of the high-oil content, it is very difficult to shape by hand.  It’ll roll out fine for cookie cutters (and keep the exact shape it has when going into the oven) but if you want round cookies, use a spoon to scoop out the desired amount and another to scrape it off.  It WILL stick to your hands, much more so than other recipes I’ve used.
  • This cookie will not turn golden brown the way buttery, sugary recipes will.  The edges will brown slightly, but the cookie is done when it no longer looks wet on top.  Unless you are shaping massive cookies, take it out of the oven after 12 minutes.  After the first batch you’ll get a good feel for it.

Please don’t let my notes scare you!  This is a very easy cookie to make and a very delicious one at that!  (If it wasn’t, would I have spent Friday morning baking 90 of them?  Especially since Thursday I’d baked a batch with the kids?)

Vegan Oatmeal Cookies

In an attempt to be true to my word I am once again trying my hand at vegan baking.  While my intention at this time is not to go 100% vegan my goal is to eat a predominantly vegan diet.  Previously I have posted my vegan banana bread recipe which is a huge success in my household and among non veg friends.

I am inspired by Chef Chloe Coscarelli who recently won Food Network’s Cupcake Wars.  A show I really don’t like by the way…  However, I am hopeful that food television in general takes her victory as a sign that there is a lot of inspiration in veg/vegan cooking and they will perhaps finally consider hosting a veg friendly show on one of their networks.

Yesterday I woke up early with some energy.  Living in Florida I try to keep my oven off during the day but I figured at 7am and a mere 77 degrees outside, what the heck?  Nothing beats a fresh baked cookie!  Cookies are a favorite food of mine but I am pretty much off the store bought varieties, they pretty much taste like the chemicals they are baked with.

After viewing several recipes online I came up with this one, which is a mixture of several others I looked at.  The ingredients were all in my pantry or fridge and it seemed simple enough.  The result are a rich chewy oatmeal cookie.  While I prefer a crisp cookie these are definitely a great start to creating a really great vegan cookie.


Recipe

3/4 cup vegan margarine room temperature

2/3 cup brown sugar

1/3 cup white sugar

3 cups quick cook oatmeal

1/2 cup whole wheat flour

1/2 cup white flour

1/2 cup rice milk (soy if that’s what you have)

1.5 teaspoon vanilla

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

a pinch of all spice or to taste

1.5 cup total mix of your choice of vegan chocolate chips, cranberries, chopped walnuts, or raisins (I did 1 cup chips and 1/2 cup cranberries)

Directions

Cream together margarine and sugars until smooth, add in rice milk and vanilla

Mix dry ingredients together and then add to wet stirring well

Add your choice of fruit, nuts and chocolate

Drop onto greased baking sheet by the rounded teaspoon

Bake 350 for 10-11 minutes, cool a minute in the pan and move to a wire rack