Chocolate Chip Cookies Gone Wild
- Baked Goods, Desserts & Sweets, Recipes
-
14 Jan 2012
Chocolate chip cookies + peanut butter + pretzels.
Salty, sweet goodness.
‘Nuff said.
Inspired by a picture I saw on Pinterest (where I lose way too many hours of my life).
Posted: January 14, 2012 at 12:22 amChocolate Chip Cookies Gone Wild
Prep Time: 10
Cook Time: 12
Keywords: bake dessert snack sweets vegan vegetarian pretzels chocolate chips peanut butter chips cookie
Ingredients (18 cookies)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- scant 2/3 cup canola oil
- 1/4 cup unsweetened soy or almond milk
- 1/2 tbsp cornstarch
- 2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup crushed pretzels (about 1 large handful)
Instructions
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Combine brown sugar, white sugar, oil, soy milk, and cornstarch in a mixing bowl. Mix at medium speed for 1-2 minutes until a syrupy consistency is reached.
Mix in vanilla.
Add baking soda, salt, and 1 cup of the flour. Mix until well combined.
Add the remaining 1/2 cup flour and mix.
Fold in chocolate chips, peanut butter chips, and pretzels.
Roll the dough into balls (a large cookie scoop works well). Flatten and place on cookie sheet.
Bake for 12-13 minutes until edges start to brown.
Cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
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{Tags: chocolate, cookie, peanut butter, pretzel, Recipes}
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Chai Spice Donut Holes or Cake Pops
- Baked Goods, Breakfast, Desserts & Sweets
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11 Jan 2012
So, when did “donut holes” become “cake pops?”
Things like this make me feel old.
At any rate, I bought myself a Cake Pop Bakery over the Christmas holiday and finally got around to trying out some recipes. My favorite so far: Chai Spice Donut Holes (or Cake Pops). And, they’re vegan!
Is it too much that I dunk them in chai tea?
Look at these. How could you not?
Chai Spice Donut Holes
This also gave me another excuse to use the new KitchenAid stand mixer. I’m in love!
May your breakfasts and snacks be equally dunkable!
Posted: January 11, 2012 at 8:06 pmChai Spice Donut Holes
Prep Time: 10 minutes
Cook Time: 7 minutes
Keywords: bake sweets snack dessert vegan vegetarian donut
Ingredients (9 large donut holes)
Single Batch (9 large donut holes)
- 1 cup all purpose flour
- 1/2 cup sugan
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 cup vanilla soymilk or almond milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- Egg Replacer for 1 Egg, prepared per package instructions, or 1 flax egg
- 2 tbsp Earth Balance
- 2 tbsp unsweetened applesauce
- or, for a lower fat option, eliminate the Earth Balance and use a total of 4 tbsp applesauce instead. The result will be a more dense but equally tasty donut hole!
- Note: This recipe works great doubled or tripled. It scales well!
Instructions
Preheat donut hole or cake pop maker.
In your mixer bowl, whisk together dry ingredients to combine thoroughly: flour, sugar, baking powder, salt, ginger, cardamom, allspice, and cinnamon.
In a small saucepan, mix together wet ingredients over medium-low heat until Earth Balance is melted: soymilk, vinegar, vanilla, egg replacer, and Earth Balance. Don’t let the mixture get hot; remove it from heat immediately once the Earth Balance is melted. It should be warm but not hot.
If you’re not using Earth Balance, you can skip the heating of the wet ingredients.
Add wet ingredients to dry and mix on low until a soft dough forms. It will be sticky but nice and elastic.
Spoon dough into donut baker. Don’t overfill. A medium cookie dough scoop works well for this. The top of the dough should be flat and flush with the donut hole rim or slightly below.
Bake as directed in your donut hole/cake pop maker. (Mine suggests 5-7 minutes, and for this particular recipe, 6 1/2 to 7 minutes is perfect).
Allow donut holes to cool completely before frosting or decorating, if desired.
These little bites are so flavorful that I prefer them without frosting, but if you’re so inclined, here are some ideas:
The Frosting
Icing:
Whisk together 1/2 cup powdered sugar with 1 tbsp vanilla soymilk. Dunk donut holes to coat and let drip dry on a cooling rack (with parchment underneath).
Chocolate Frosting:
Melt 6oz of sweet or semi-sweet vegan chocolate chips or dark chocolate in the microwave (stirring every 15-30 seconds until smooth) or double boiler. Dip each donut hole in the chocolate and let drip dry on a cooling rack (with parchment underneath).
Other ideas: Roll donut holes in cocoa powder or cinnamon and sugar. Dip iced or chocolate frosted donut holes in sprinkles or crushed nuts. Experiment with different frostings.
If you want to turn these into cake pops, dip the end of a wooden skewer into frosting and then insert into the center of the donut hole. (The frosting will help secure the cake to the stick).
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{Tags: chai, donut}
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The One Where I Made Donuts
- Baked Goods, Breakfast, Desserts & Sweets
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20 Dec 2011
This may be the most delicious baked good I’ve ever made in my life.
No joke, people.
Chocolate frosted donut
Donuts!
Some backstory: my favorite food bloggers have been taunting me with baked donut recipes for ages. There’s this apple cider donut recipe from Peas & Thank You. Then, there’s this mini donut recipe from Vegan Yum Yum. I loved donuts as a kid, but have avoided them like the plague for the last few years (because, well, I can only run off so many calories, people!) Baked donuts – and homemade ones, particularly – don’t have to be so evil.
Upon deciding that I might be able to find some homemade donut wiggle-room in my diet, I set out to find donut baking pans – which were surprisingly hard to find! I eventually snagged this 6-donut pan at Bed Bath and Beyond, but don’t get too excited if you’re seeking your own; they’ve been out of stock for a while. Unfortunately, I only bought one. I should have bought at least 2 – maybe 4!
Armed with my one 6-donut pan, I knew someday I’d make some donuts.
It wasn’t until this glorious beast graced my kitchen counter that I found myself inspired to embark on donut-making:
New KitchenAid Pro 550HD Stand Mixer
I got a really great deal at Costco – $269! This is the KitchenAid Pro 550HD 5.5 quart stand mixer. It’s got the commercial-style bowl lift (instead of the tilt-head, like the Artisan models). I’ve wanted a stand mixer pretty much my whole life, but could never justify spending the money. My plan was to get married and put it on my Gift Registry. As it turns out, I could be waiting a very long time for a stand mixer… so, Merry Christmas to Me!
Using this mixer gives me flashbacks to standing on a chair in my grandma’s kitchen, helping her bake cookies. I’ve got memories of her mixer that I haven’t recalled for 30 years – but in a deja-vu moment, raising the lever that lifts the mixer bowl brought me straight back to gram’s kitchen. It was pretty wild!
Now properly armed, I got to work making the donut recipe from Vegan Yum Yum. I was reading it out of the cookbook, but the one on the web site is the same.
Happy disaster
I was also simultaneously working on a cookie recipe and a bread recipe. Ahhh, the happy disaster known as my kitchen! I love my kitchen! I especially like that lift-up cabinet door. Turns out, it’s really convenient! I just leave it open while I’m working, and my spices and gadgets are easy to get to but out of the way. I wish the cabinet above it was easier to reach. I’m too short.
But check out the view of the mountains in the background! Love love love. Virginia is beautiful.
Getting back to the baking. OK, don’t shoot me for the Splenda/sugar mix. I know Splenda is evil, but so are junk food calories – and I bought this bag of Splenda baking mix before I went whole-foods organic, and couldn’t bear to throw it away when I was cleaning out my cabinets of processed crap. So I still bake with it sometimes… and when it’s gone, it’s gone. I swear.
/end confession
The important thing is that these donuts are insanely delicious and absolutely perfect in their flavors. I can’t even begin to describe how heavenly tasty they are. You must make them. Now.
Donuts!
Even if you totally fail at drizzling chocolate on top, like I did:
Iced donut with chocolate
They still taste amazing.
Posted: December 20, 2011 at 2:01 pm
{Tags: chocolate, donut}
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Rustica Buns
- Baked Goods, Veggie Burgers
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09 Dec 2011
So, you’ve got a great veggie burger – but what are you going to eat it on? A Rustica Bun, of course!
My bread machine doesn’t get as much love as it should. To remedy that, I decided to make some buns to go with my Pesto Veggie Burgers. This recipe also comes from the Best Veggie Burgers on the Planet cookbook.
Rustica Bun
They were delicious! Crumbly, dense, and flavorful – they made a perfect compliment to the pesto veggie burger. These buns definitely reminded me of a “rustic” recipe; I felt sort of like I was eating at Cracker Barrel.
They were easy to make, too. I just added all of the ingredients to my bread machine and ran it through the dough cycle. Then I removed the dough, split it into portions, and formed rolls. Bake and eat! I may or may not have devoured one of these straight out of the oven.
Posted: December 9, 2011 at 10:52 am
{Tags: bun}
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Easiest Chocolate Cake Ever
- Baked Goods, Recipes
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23 Nov 2011
I’m not kidding. A 2 ingredient cake. And it doesn’t have to be chocolate – works great with white/vanilla cakes too!
Let me rephrase: Easiest, BEST Chocolate Cake Ever.
If you need a last minute Thanksgiving dessert, this is it!
Ingredients:
2 Ingredients
- 1 box of cake mix
- 1 can of pumpkin (not pumpkin pie mix – just pumpkin puree)
That’s it.
Mix for 2-3 minutes on medium.
Mix the cake mix and pumpkin on medium for 2-3 minutes until a thick batter forms.
Scoop batter into a cake pan. I used a 9×5″ loaf pan. The original recipe used an 11×7″ pan, and I’ve heard of lots of variations (including cupcakes). You’ll have to tweak the baking times based on your pan size, but otherwise, have at it!
Bake at 350F.
Bake at 350F. The original recipe (in a flat cake pan) called for 28 minutes of bake time. I tested mine (in the loaf pan) at 28 minutes, and it wasn’t done yet. A toothpick stuck into the center was still coming out gooey. So I added 5 minutes and rechecked – and ended up baking it for 15 minutes more (a total of 43 minutes). So, keep an eye on it depending on your pan size.
It's done!
Mine came out perfect!
Best Cake Ever, Cooling
Moist and dense, kind of like brownies. So good, it doesn’t even need frosting! (There’s an apple cider glaze recipe at Big Red Kitchen, but I just used powdered sugar).
Doesn't even need frosting.
Subsequent slices have been eaten with black cherry jam spread over the top. Mmmmmmmm. So good.
Tonight’s piece might have to be warmed with gooey peanut butter on top.
For those who dislike pumpkin, let me say that at least with chocolate cake mix, it doesn’t taste pumpkin-y at all. It tastes like the best chocolate cake I’ve ever had!
Whether you’re eating cake or not, here’s to a happy Thanksgiving!
Posted: November 23, 2011 at 4:09 pm
{Tags: cake, pumpkin}
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Mmm… Jelly Donut…
- Baked Goods, Vegan MoFo
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12 Oct 2011
What do you do when it’s 10pm during Vegan MoFo and you don’t have any food prepared to blog about the next day? You bake cupcakes, of course!
Jelly donut cupcakes from Veganomicon…
12 Cupcakes Ready to Bake
The jelly was supposed to sink into the middle while the cupcakes baked. The cookbook assured me this would happen. I had my doubts.
Homemade Raspberry Jam on Top
Except mine turned out like jelly-topped cupcakes. Totally ruined the surprise jelly inside. Bummer.
Hmm... the jam didn't sink in like it was supposed to.
Not to worry. Surprise or not, they sure looked tasty.
Still looks tasty!
And in case you were worried, my friends – they were delicious!
Posted: October 12, 2011 at 10:14 am
The verdict: delicious!
{Tags: cupcake, raspberry}
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