Tag Archives: Simple Baking

MORE *vegan* BUTTAH!

21 Feb

finished

When it comes to baking, and even cooking for that matter, I tend to live by the motto “MORE BUTTAH!” From putting it in the recipe, to brushing it over the top for that beautiful finish when something delicious comes out of the oven. So, when my sister found out she has an allergy to dairy and nuts, but was craving some chocolate chip cookies, I started my research.

Luckily I didn’t have to go the full vegan or gluten-free route, but I am now curious on how that would turn out! I took my standard chocolate chip cookie recipe, swapped the butter for Vegan butter (I used Earth Balance Vegan Butter Sticks) and the chocolate chips for Vegan Chocolate Chips (you can find these at Whole Foods or Trader Joe’s).  I have to be honest, full disclosure… I didn’t think these would come out too good so I made a 2nd batch of cookies (selfishly) using “real” butter! To my surprise, they came out Delicious!!

Dairy-Free, Nut-Free Chocolate Chip Cookies

Prep Time           Cook Time           Total Time
15 Minutes         11 Minutes         30 Minutes

cookies

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Yields: 2 Dozen Cookies (1 Tbs size)

Ingredients

  • 2-1/4 Cups of All-Purpose Flour
  • 1 Tsp of Baking Soda
  • 1 Tsp of Salt
  • 1 Tsp of Cinnamon
  • 1 Cup of Vegan Butter (2 sticks), softened
  • ¾ Cup of Granulated Sugar
  • ¾ Cup of Light Brown Sugar
  • 1 Tsp of Vanilla Extract
  • 2 Large Eggs
  • 2 Cups of Vegan Chocolate Chips + More for Topping
  • Sea Salt (optional)

Instructions

  1. Preheat the oven to 375 degrees F
  2. Combine the flour, baking soda, salt & cinnamon in a small bowl and stir to combine
  3. Beat the butter, granulated sugar, brown sugar & vanilla extract in a large bowl with either the paddle attachment on your standing mixer or with a rubber spatula until creamy
  4. Add the eggs, one at a time, fully incorporating one before adding the next
  5. Gradually stir in the flour mixture, in roughly 3 batches, until fully incorporated
  6. Stir in the 2 Cups of chocolate chips (or more depending on your love of chocolate, which in my case requires more!)
  7. Scoop 1 tablespoon at a time of the mixture into a ball and place on the ungreased baking sheet
  8. Press 2 or 3 chocolate chips into the top of your cookie and top with a pinch of sea salt if you like your cookie a little salty – and let’s be honest, chocolate & sea salt together, who can say no!?
  9. Bake for 10 – 12 minutes or until golden brown on the top
  10. Cool on the baking sheet for around 2 minutes; remove and transfer to a wire rack and let cool completely – If you can wait that long!

Happy Baking!

A Delicious Duo

21 Sep

Peanut Butter Blossoms

If you ask me, there’s nothing more delicious than the pairing of chocolate and peanut butter. I was looking for something quick and simple to bring to a family party this past Friday and was flipping through some old recipes, browsing pictures online and chatting with some colleagues. We got onto the topic of cookies and figured maybe I’d just settle with my classic chocolate chip (not that chocolate chip cookies are “settling”! I could eat them all day long!!), but I wanted to mix it up a bit. I haven’t made these cookies in probably over a decade… aka WAY too long ago and I was reminded just how easy and quick they are to make.

Needless to say, they were a huge hit! Even my Nana who “doesn’t like peanut butter”, which I’m not sure how that’s possible (Love you Nana!) now has decided that she in fact, does love it! I did question whether that was just her response given I am her grandchild, but on her 3rd cookie, she convinced me! The cookies were gone long before the night was over and the sangria continued to flow. All around great night with family!!Nana

Nana & Me!

Blossoms

final 3 strait

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Yields: 35 Blossoms

What You’ll Need:

  • 35 Unwrapped Hershey Kisses – Milk Chocolate
  • 1/2 Cup of Shortening
  • 3/4 Cups of Jiff Creamy Peanut Butter
  • 1/3 Cup of Granulated Sugar (+1/3 Cup for rolling)
  • 1/3 Cup of Packed Light Brown Sugar
  • 1 Egg
  • 2 Tablespoons of Whole Milk
  • 1 Teaspoon of Vanilla Extract
  • 1 1/2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt

Instructions:

  1. Preaheat the oven to 350 Degrees F and remove the wrappers from the chocolates. Place in a bowl and set aside
  2. In a medium bowl, mix the flour, baking soda and salt until combined. Set aside
  3. Beat (with the paddle attachment if using your mixer) the shortening and peanut butter in a large bowl until well blended
  4. Add 1/3 Cup of granulated sugar and the brown sugar and beat until fluffy. Roughly a minute or two.
  5. Add the egg, milk and vanilla. Beat until incorporated
  6. Slowly add the flour mixture into the peanut butter mixture. Add in 3 batches and beat after each addition until combined.
  7. Using your hands, scoop out a tablespoon of dough and shape into 1-inch balls. Roll each ball in the additional 1/3 granulated sugar (if desired, but who wouldn’t love the extra sugar!?) and place on an ungreased cookie sheet. Don’t be deceived, they will grow in size while they bake. Keeping them on the smaller size makes them the perfect bite-sized treat!
    in the sugar    before the oven
  8. Bake the rounds for 10 – 12 minutes, depending on your oven, until they are lightly browned.
  9. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around the edges, so that’s OK!
    out of the oven
  10. Remove from the cookie sheet and allow them to cool completely. Full disclosure: I love eating these when they’re still warm and the chocolate kiss is still soft! They melt in your mouth and you’ll want at least 15 more!!

With football season in full force and hockey season right around the corner.. oh and baseball still on TV, this is is the perfect Sunday Funday treat to share with your friends and family. I hope you enjoy them as much as my family does!

Fianl 9

Enjoy!
Kristin

Chocolate Chip Shortbread

29 Jul

Earlier this week, I was perusing around the convenient store and came across a little book. It was called 500 Chocolate Delights. How was I supposed to turn down that purchase!? I started looking though the book to see what kind of goodies were inside and I came across a very simple recipe for this Chocolate Chip Shortbread. There are only 5 ingredients and I was able to whip it up in just about an hour! It had been a while since I baked for my office, and after baking and assembling a cake for my good friend, this looked like the perfect simple opportunity to relax, bake and fulfill the requests of my colleagues!

What You’ll Need:

  • 1 1/4 Cup of All Purpose Flour, sifted
  • 2 Tbs of Cornstarch
  • 1/4 Cup of superfine sugar
  • 1/2 Cup of Unsalted Butter, diced
  • 3 Cups of chocolate chips

To Prepare:

  • Preheat the oven to 325 degrees F
  • Line the base of an 8″ square pan with parchment paper

Directions:

In a medium-sized bowl, sift together the flour and cornstarch. Add in the sugar, and stir.

Knead the butter into the recipe. The intention here is to maintain small, but visible “pearls” of butter.

Add in 1 1/2 – 2 Cups of the chocolate chips and continue to knead well.

Turn the shortbread dough into the prepared pan and pack it down with the back of a spoon. Prick the dough with a fork and mark 9 squares.

Bake for 35 – 40 minutes until the shortbread begins to turn a pale golden color.

Remove from the oven and let the shortbread cool in the pan for 15 minutes.

Melt the remaining chocolate and spread across the top of the shortbread with a rubber spatula. Cut into the 9 squares you outlined before and serve with a tall glass of milk.

It’s that simple.

Enjoy!

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