For lots of people ‘comfort food’ is meatloaf and mashed potatoes and mac ‘n’ cheese. Although I am a fan of mac ‘n’ cheese (who isn’t!?) I would politely challenge the assumption that in order to qualify as comfort food, it has to be thick, […]
Is it too late for one more festive cookie recipe??
I’m going to say no! I didn’t bake half as many treats as I normally do this year – life has just been crazy – but I did find time to make a few tried and true favorites that both the kiddo and I like to snack on. Molasses cookies are always on the menu, and some type of sugar cookie, and a recent addition to our list of ‘must-haves’ has been these massive, chewy on the inside and crunchy around the edges chocolate crinkle cookies!
When you first get this dough mixed together it’s going to seem really really wet. I promise it gets better. The soft dough contributes to the luxe, fudge-y texture that the finished cookie has (The are legit like little brownies in the center!) After the dough has sat for about 15 minutes, the flour will have a chance to hydrate from the liquids in the dough and it will become a bit stiffer. It still isn’t a hard dough though. I find it’s helpful to form the dough balls with a scoop, and then drop them directly into the granulated sugar. I shape them into balls while rolling them in the sugar, which helps keep my hands cleaner, and prevents them from sticking too much.
I got the idea for these guys from one of my issues from Cooks Country. I’d never thought to first roll the dough balls in granulated sugar before rolling them in powdered, and I’m so glad I read this tip! The difference is night and day! Where before I was struggling with the confectioner’s sugar melting into the cookie and was winding up with a very indistinct crinkle pattern, with this minor change I now get gorgeous crinkles on every cookie that really pop.
I used Earth Balance soy free buttery sticks in these to keep them safe for my little guy to eat and also adjusted the flour by a bit as I’ve found I need a little more flour when I’m using dairy free butter to keep the cookies from turning oily. If you are using normal butter, keep the amount of butter the same, and decrease the flour by 1/4 cup. My favorite brands of soy and dairy free chocolate are enjoy life and guittard. Both are delicious (and a little pricey!) and work great in this recipe. If you can’t find a vegan and soy free bar chocolate, chocolate chips will work, but the final texture of the cookie will be slightly less fudgy.
I know it’s the middle of January, but now that the holidays are officially behind us, I can’t help but start looking forward to spring already. Is that too soon? I am so ready to get my seeds started and get planning my garden this year (does that make me old!?)
- 1 1/4 Cups All-Purpose Flour
- 1/2 Cup Dutch Processed Cocoa Powder
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 4 Tbsp Dairy & Soy Free Butter
- 4 oz Unsweetened Chocolate, chopped
- 1 1/2 Cups Brown Sugar, Packed
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/2 Cup Granulated Sugar
- 1/2 Cup Confectioner’s Sugar
Heat the oven to 325 degrees and line two baking sheets with parchment.
In a medium bowl whisk together flour through salt.
In another small bowl cube the butter and add the broken chocolate. Microwave, stirring every ten seconds until smooth, 3 – 4 bursts. Let cool for 5mn.
Meanwhile, whisk the brown sugar, vanilla and eggs together in a large bowl until well combined and slightly aerated. Slowly drizzle the chocolate mixture in, whisking constantly until well combined.
Add the flour to the liquid in two additions, folding it in until well combined. Cover the bowl with plastic and set aside for 15mn to allow the flour to hydrate.
Using a scoop, or two spoons, take about 2 Tbsp of dough and form it into a ball, dough will be soft. Roll it in the granulated sugar, then the powdered sugar, and place on prepared sheets about 2″ apart. Repeat with remaining dough, covering dough between batches to prevent drying out.
Bake cookies until just set, they will be puffed and cracked and still look slightly uncooked in the middle, 10 – 12 minutes. Let cool 5mn on sheet, and then transfer to a rack to finish cooling. Cool completely before storing. Can be frozen for up to three months.
The other day I was mindlessly pushing my cart down the baking isle at Cub Foods eyeballing the instant puddings and cake mixes that look soooo good that I also know I’ll never buy (this is a regular occurrence for me). I used to indulge in the occasional cake mix when I was feeling lazy and craving something sweet, but now that I have a baby who is very allergic to half the ingredients in said cake mixes, I have cut them out entirely, better safe then sorry!
Well, as it so happened, my eye landed on the funfetti mix. It looked so good. And in all honesty that cake mix IS SO GOOD. The accompanying, brightly sprinkled frosting not so much, but I always get by with scraping the frosting off and just devouring the cake.
I tried to put the thought behind me and continue with my shopping trip, but when William tried reaching for the sprinkles (and succeeded, I should add…we might have made a bit of a mess in isle 6….) I knew it was destiny.
We loaded up on flour and sprinkles (William picked them out – not the ones on the floor though!) and headed home to try our hand at a funfetti cake. My first attempt was just a basic white cake with a hefty pour of vanilla, some egg whites to keep it light, and a generous scoop of William’s sprinkles. It turned out fine, but no one in my family eats cake fast enough or with enough stamina to use up a whole cake before it starts to dry out…so we mixed it up and tried our hand at cupcakes.
It was perfect. A fun little dessert for all of us the night of, and a great plateful of yummyness for the office the next day! I call that a win win!
- 1 1/2 Cups Dairy & Soy Free Butter (I used Earth Balance)
- 4 Cups Powdered Sugar
- 2 tsp Vanilla Extract
- 3 Tbsp Plant Milk, as needed
- 2 3/4 Cups Flour
- 1/4 Cup Cornstartch
- 1 tsp salt
- 2 tsp baking powder
- 1 Cup Dairy & Soy Free Butter (I used Earth Balance)
- 1 1/2 Cups White Sugar
- 4 Large Eggs, Whites and yolks separated
- 1/4 Cup Canola Oil
- 1 Tbsp Vanilla Extract
- 3/4 Cup Plant Based Milk (I like Ripple Vanilla Flavor)
- 1/2 Cup Multi-Colored Sprinkles (plus extra for on top)
Mix all ingredients except milk with a hand mixer until well combined and fluffy. Add milk as needed to reach desired consistency.
Frosting can be tightly covered and set aside in the fridge for up to 48 hours before using, just give it a good whip with your hand mixer to re-blend it and soften it up before using.
Preheat oven to 350 F. Grease, or line 2 cupcake tins with cupcake papers or parchment.
Combine the flour, cornstarch, salt and baking powder in a medium bowl and set aside.
In the bowl of stand mixer cream together the butter and sugar until fully incorporated and light and fluffy. Add the egg whites one at a time (save the yolks to make pudding later!), beating well after each addition. Add the oil and vanilla and mix until combined.
Add 1/3 of the flour and combine, then add 1/4 cup of milk, mixing until just combined. Repeat this process twice more, so that all the flour and milk is stirred in. Do not over mix.
Remove the bowl from the mixer and stir in the sprinkles by hand.
Evenly distribute the batter between the 24 cupcake cups. Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to rest until completely cooled (or overnight) before frosting.
I haven’t made chocolate pudding in ages. Not because I don’t like it (I freaking love the stuff) and not because I don’t have time (it literally takes 10mn) but honestly because I know that it requires milk and occasionally butter, and I don’t stock those ingredients anymore!
However, last night William and I both agreed that it was a spaghetti and chocolate pudding kind of night. Neither of us felt like doing much cooking (well, I’m sure he would have been willing, but I wasn’t up for much cleaning either) so we ordered our gluten free shells and soy and dairy free pasta sauce from amazon (2 hour delivery is literally a god-send) and spent the time while we waited for our order to show up throwing together the pudding.
I had originally planned on following a recipe, but everything I found I really wasn’t feeling, so in the end, I wound up just throwing a scoop of this, and a pinch of that into a bowl and William helped, and by the time we were done both of us, the table, and the kitchen floor were completely covered in cocoa powder – and there was a delicious pudding cooling in the fridge!
Thankfully I DID write down what we did (toddler spit is optional). I found that using a combination of almond milk and whole fat coconut milk kept the pudding from tasting overly ‘tropical’ while also ensuring that it stayed rich enough that you were still getting a full on chocolate pudding experience. The longer you leave it in the fridge the more it will set up. Overnight is best, however William and I were impatient so we ate ours while it was still half warm (he used a plate and a fork to eat his – that part is also optional)
I hope everyone is getting ready for a shorter work week next week and being able to spend some quality time with friends and family!
- 1 1/2 cups full fat coconut milk
- 1/2 cup white sugar
- 1/3 cup dutch processed cocoa powder
- 3 egg yolks
- 1/2 cup almond milk
- 3 tsp vanilla extract
- 1 tbsp cornstarch
- 1 pinch salt
In a medium saucepan over high heat whisk together coconut milk, sugar and cocoa powder until smooth.
Bring to a simmer and then remove from heat. In another medium glass bowl combine remaining ingredients and whisk until smooth.
Starting off very slowly (you don't want to cook the egg yolks too fast or they'll get chunky) pour the hot chocolate mixture into the cold eggs and almond milk mixture whisking the whole time.
Transfer the pudding back into the pan and bring to a simmer over medium heat stirring constantly (it will begin to thicken). Cook and stir for another two minutes, and then remove from heat.
Pour the pudding into 4 6oz ramekins and cover with plastic wrap. Refrigerate until completely chilled. 3 - 4 hours or overnight.