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, […]
Tag: Dairy Free
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.
Although burger season is officially over (sad face) I’ve still been making us delicious veggie burgers inside on my cast iron pan. The best part of cooking burgers inside is that it saves so much time, I can focus more on whipping up unique and delicious toppers! And the best burger toppers can double as a salad garnish as well! These quick-pickled red onions are insanely easy to throw together, last in the fridge for well over two weeks, and are good on just about everything. Even Mr. William and his one year old palate thinks they’re pretty darn good!
So far we’ve been eating them on burgers and brats, either in whole rings, or chopped up like a relish (for the dogs), I’ve cut them into strips and garnished salads with them (bonus points if they’re paired with kalamata olives) and used them as a zesty little topper for tacos. Basically anything where you want a little punch of flavor you can sprinkle on some of these pickled onions and have excellent results.
The best part is how flexible the recipe is. The basic recipe – water, vinegar, salt – is predetermined. But what you add in afterwards is up to you! My current favorite combination is a pinch of cumin seeds and 2 crushed garlic cloves. A stem of fresh dill and some smashed garlic is also good, as are jalapeno rounds and garlic (are you seeing a trend here? I like garlic). Whatever you add, go light if you’re not sure how it will effect the flavor. The longer the pickles sit, the more the flavor intensifies, it’s better to go a little light, and have a pleasant punch of flavor the second week, then go heavy and have onions so garlic-y it’s scaring the vampires away!!
Don’t worry about the juice turning red in these, that’s totally normal (they are red onions after all.) Also on that note, when you are filling the jars and using the pickles, make sure that the onions stay submerged under the vinegar mixture. This is what helps to preserve them, if they’re exposed to the air for too long they can get funky!
If you try any unique flavor combos make sure to drop me a note below and tell me how it turned out!
- 1 medium Red Onion, sliced 1/4" thick on a mandoline
- 2 large Garlic Cloves, crushed and cut into quarters
- 1 tsp Caraway Seeds
- 1 cup White Vinegar
- 1/3 cup Water
- 1 Tbsp Sugar
- 1 1/2 tsp Kosher Salt
Pack the red onion into a clean 2 cup jar (pint jar) alternating the layers as you do so. Add a few rings of red onion, a sprinkle of seeds, a piece of garlic and repeat. Make sure to press down on the red onion as you go to ensure a tight fit.
Meanwhile, bring the remaining ingredients to boil over high heat, stirring occasionally to ensure that the salt and sugar are completely dissolved. Once the mixture is boiling and the ingredients are dissolved remove from the heat.
Working carefully ladle or pour the hot vinegar mixture over the top of the onions in the jar, until the onions are completely covered. Leave about 1/4 inch of room between the liquid and the top of the jar.
Twist the lid onto the jar loosely, and allow the onions to cool completely on the counter, up to 12 hours. Twist the lid on tightly and store in the refrigerator for up to two weeks.
When I first set out to make a chocolate chip cookie that my son could eat, I wasn’t actually looking to make it vegan, just dairy and soy free. I cut out the butter and replaced it with a blend of Earth Balance Soy Free buttery sticks and Expeller Pressed Coconut oil (which gave them a slightly tropical vibe). They were good, but they weren’t great. I was still using eggs at this point. On a whim, I cut out the eggs, upped the baking soda a tad, and added some high protein plant milk (I used Bolthouse Farms brand, but any brand will do).
It was amazing! The cookies stayed soft and chewy on the counter, they weren’t excessively oily, and they froze great. Best of all Mr. William approved so I know I must have done something right!
Although Extra Virgin Coconut Oil is preferable in many applications, I actually like the cheaper, more accessible Expeller Pressed version in these cookies. It has a less intense coconut flavor, and will keep your cookies from tasting like a Pina Colada (unless you’re into that…then use the Extra Virgin!)
Finding soy and milk free chocolate chips can be a bit of a struggle. The two brands that I use most often are Guittard and Enjoy Life. They’re both available in most large grocers and health food stores (at least in the US!)
- 1 cup Granulated White Sugar
- 1 1/2 cup Dark Brown Sugar, packed
- 1 tsp Kosher Salt
- 1/2 cup Expeller Pressed Coconut Oil, melted
- 1/2 cup non dairy, soy free butter, melted
- 1/2 cup Almond or other Non-Dairy Milk
- 2 tsp Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 8 oz Vegan Chocolate Chips
Combine sugars and salt in the bottom of a stand mixer. Turn mixer on low and slowly drizzle in coconut oil and butter until well combined. Increase mixer to medium and whip oils and sugar until shiny and smooth, about 5mn.
Leave mixer on low and pour in milk and vanilla until combined.
Turn off mixer and add flour and baking soda. Turn mixer back on to low and stir until just combined. Add chocolate chips and stir in until just combined.
Cover mixer bowl and refrigerate at least 30mn or overnight. If refrigerating overnight allow dough to set on counter for 30mn before scooping.
20mn before baking turn oven on to 350F. Form 1" balls of dough using a scoop or your hands and place 1 1/2" apart on a parchment lined baking sheet. Bake until very light golden and just barely set, 12-14 minutes.
Remove immediately from pan and set on a wire rack to cool. Cookies can be stored for up to 7 days at room temp in a tightly sealed container, or frozen for up to 3 months.