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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Took My Own Advice
- Desserts & Sweets
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31 Dec 2011
Remember when I posted the peanut butter truffles recipe and said that somebody had to make them?
I took my own advice. I would say that these are the best things I’ve ever made, if I hadn’t already said that about the donuts.
Step 1:
PB balls - bring on the chocolate!
Step 2:
PB truffles, ready for the fridge
Step 3:
Peanut Butter Truffles
Step 4: Nom.
Posted: December 31, 2011 at 8:36 am
{Tags: chocolate, peanut butter}
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Easy Turtles
- Desserts & Sweets
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20 Dec 2011
Last week, my mother suggested to me that I get some turtles candies for my grandmother this holiday season. Mmmm, turtles! I loves me some chocolate and caramel.
Seeing as I’m on Christmas break (and have waaaaaay too much time on my hands!), I thought, why not try to make my own turtles? Coming up with no good reasons, I took a stab at it.
* whips out Teenage Mutant Ninja Turtle weapons *
Well, not really. But these were super easy to make and super delicious. I used walnuts, because I didn’t have any pecans on hand, but I will be making future batches with pecans. Yum!
Easy Vegan Turtles
Posted: December 20, 2011 at 3:07 pmEasy Vegan Turtles
Prep Time: 10
Cook Time: 30
Keywords: chill sweets vegetarian vegan chocolate nuts
Ingredients (12 turtles)
- 2 tbsp Earth Balance
- 1/2 to 3/4 cup brown sugar
- 1 tsp vanilla soymilk
- 3/4 – 1 cup sweet or semi-sweet vegan chocolate chips (or 4 oz. vegan baking chocolate)
- 2 cups pecan halves or walnut pieces
Instructions
Prepare a baking sheet lined with parchment and make room in the fridge.
In a small saucepan, melt Earth Balance over medium-low heat and add brown sugar one tablespoon at a time, whisking constantly. Add 1 tbsp of soymilk to help dissolve the sugar, if necessary. Continue to add brown sugar until the mixture looks like caramel.
Remove from heat. Allow to cool. (Place your caramel mixture briefly in the fridge or freezer if you can. This will help thicken it).
Melt chocolate, either in the microwave (stirring every 15-30 seconds until smooth) or in a double boiler.
On the lined baking sheet, make little clumps of a few pecans or walnuts.
Spoon a bit of melted chocolate onto each clump of nuts. Then, spoon some caramel onto each. Lastly, spoon one more coat of chocolate on top.
Transfer to the fridge to firm up, about 30 minutes.
Store in the refrigerator.
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{Tags: caramel, chocolate, pecan, walnut}
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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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Somebody Needs to Make These
- Desserts & Sweets
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20 Dec 2011
So I came across this recipe for peanut butter cookie dough truffles, and I want to make it so bad! But if I do, well, I’ll have a bunch of peanut butter cookie dough truffles staring me in the face, and I will end up screaming, “GET IN MAH BELLY!” That can only lead to bad, bad things.
I veganized the original recipe (though you non-vegan folks could just as easily use the original). Either way, SOMEBODY needs to make these!
Posted: December 20, 2011 at 12:32 pmPeanut Butter Cookie Dough Truffles
Prep Time: 15
Cook Time: 90
Adapted from (veganized!) HowSweetEats.com
Ingredients (50-60 truffles)
- 2 cups creamy peanut butter (optional: additional 1/2 cup for garnish)
- 2 cups powdered sugar
- 6 tablespoons Earth balance, softened to room temperature
- 1 tablespoon vanilla extract
- 2/3 cup crisped rice cereal
- 2 1/2 – 3 cups vegan chocolate chips or equivalent dark chocolate
Instructions
Beat peanut butter and Earth Balance in a mixer until smooth and creamy.
Slowly add vanilla and powdered sugar. Mix until doughy consistency is achieved, adding powdered sugar by the tablespoon if necessary.
Fold in rice krispies cereal.
Roll dough into teaspoon-sized balls.
Place dough balls on a parchment-covered baking sheet.
Refrigerate for 60-90 minutes.
Melt chocolate in the microwave (stir every 15-30 seconds until melted) or double boiler.
Dip each dough ball in the chocolate until fully coated. Return to baking sheet.
Refrigerate 30 minutes, then serve.
Optional
Melt an additional 1/2 cup of peanut butter and drizzle over truffles before final refrigeration.
Note
Store in refrigerator.
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{Tags: chocolate, peanut butter}
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