Vegan Chocolate Snowball Cookies

By:  Julie

Time:  35 min

Serves: 2 dozen cookies

I will admit, I used to have food prejudice.  With the word vegan I associated flavors like cardboard, kale, and unseasoned lentils.  After much research, and a daughter with food allergies, I have learned much.  I have learned that Vegan can be delicious, and if you make these cookies you won’t even know they are vegan  You will just think they are awesome – and so will anyone else you feed them to.  Picture a chocolate cloud… crispy on the outside, fluffy on the inside, with a rich chocolate taste.  Heaven.  My sentences are getting shorter because I’m eating them and typing with one hand.  Because I can’t stop eating them.

This recipe originally came from a past edition of Our Compliments magazine and caught my interest because it was dairy free, which is important for my family.  Corinne and I wanted to see if we could make a vegan version as this is the result.  It has the same texture as the original and is just as tasty.

You Will Need:

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1/3 cup canola or vegetable oil
  • 1 tbsp ground coffee
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup of well mashed very ripe banana (1 large)
  • 1 tsp vanilla
  • 1/4 cup icing sugar

Preheat oven to 350F.  Line 2 baking sheets with parchment paper and set aside.  In a medium bowl, combine flour, salt and baking powder.  In a stand mixer bowl, or a large bowl, use mixer to beat together cocoa powder, oil, and coffee until well combined.  Scrape down sides and beat again.  Add white sugar and brown sugar and beat until combined.  Add banana and vanilla and mix thoroughly.  Some people who are afraid of sticky dough here might chill it to make it easier to work with, but I promise, it’s fine.  Just skip it.  Time is money.  If you are sticking your finger in the dough at this point to lick it off you will get an intense banana flavor.  Most of this mellows after baking so don’t panic.  I doubt your family will even realize there is banana in there if you don’t blab and tell them.

Put icing sugar in a small bowl.  Using a spoon (don’t bother with an ice cream scoop, the texture of the dough will just make you insane if you try to use it), and your fingertips, make 1-inch dough balls and roll them in the icing sugar before placing on your lined cookie sheet.  Repeat until all the dough is gone and you have 24 pretty white snowballs.  I baked my two sheets of cookies separately because my oven doesn’t seal particularly well but if you have cooked two sheets at one time in the past with success, by all means throw them both in there at once.  Otherwise, bake one sheet at a time for 6-8 minutes (mine took 8).  You will no they are done because they will have leveled out and cracked a bit.  They will be like little molten lava cakes when you first take them out and they are delicate.  slide the parchment paper with the cookies off the sheet carefully onto a cooling rack.  Allow to cool completely before eating.  Or throw them in a bowl with ice-cream because, damn, they really are like little lava cookies.

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Let us know how this worked for you!

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Coconut Brownie Bars

By: Julie

Makes 1 7×11 pan of awesomeness.

Time:  6 hours including chill time.

Last week, while eating the brownies I made I had a thought.  An epiphany really.  A dream of coconut and dark chocolate that would eclipse even the bountiful bounty bar.  And then I made these:

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If you are a fan of Nanimo Bars, these bars are right up your alley. They have a cocoa-brownie bottom, with a coconut filling and a dark chocolate top.  If you are in to rich chocolate and coconut, you will love these.

You Will Need:

For the brownie bottom

  • 10 tbsp butter
  • 3/4 cup cocoa
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs

For the coconut center

  • 1 can of sweetened condensed milk
  • 2 cups unsweetened coconut

For the chocolate top

  • 6 oz dark chocolate
  • 3 tbs butter

Prepare the Brownies

Preheat the oven to 320F and line a 7×11 pan with parchment paper (I haven’t tested it but I’m sure an 8×8 would work just as well).

Combine the butter, cocoa, brown sugar and salt in a pan and stir until combined and butter is just melted.  Remove from heat.  When the mixture is luke-warm, stir in vanilla, and then eggs, one at a time until well combined.  Add flour and stir until flour is incorporated.  Spread mixture into prepared pan and place in the center of oven for 18-20 min until just a few crumbs stick to a wooden skewer.

Allow to cool completely.

Make The Filling

Combine the coconut with the condensed milk and spread evenly over brownie mixture.

Make The Top

In a double boiler, melt chocolate with butter and stir until combined.  Remove from heat and allow to cool until mixture is close to body temperature, then pour over coconut.  Spread evenly and place pan in fridge.  Cool for two hours and transfer to freezer.  Freeze for an hour before cutting.  This will allow you to get a clean cut without smooshing the bar and having coconut ooze out.  Cut small, they are packed with a punch and are rich.

This dessert should be served cold and kept in the fridge to keep it’s shape and texture.

 

Magic Muffins – Double Chocolate Zucchini

By Julie

Serves:  Makes 12 extra large muffins

Time:  35 min

I thought I posted these on Monday.  Did you know it’s Wednesday?  I didn’t.

So these are healthy… mostly.  A tiny bit of refined sugar here, a little chocolate chip there… there IS whole wheat flour.  And some of the sugar is subbed out for maple syrup.  Oh, and there’s lots of zucchini!

 

 

You Will Need:

  • 3 eggs
  • 2/3 cup applesauce
  • 1 tsp vanilla
  • 1/2 cup honey
  • 3/4 cup sugar
  • 1 1/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 2 cups of zucchini
  • 1 cup semi sweet chocolate chips

Prep

Preheat oven to 350F and grease your muffin pans.  You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked.  This recipe removes easily from the baking pan with just a slight coating of cooking spray.

Mix The Wet Ingredients

Whisk the sugar, eggs, honey, vanilla, and applesauce together in a large bowl until smooth.

Mix The Dry Ingredients

Stir flour, cocoa powder, baking soda, and baking powder together in a medium bowl.

Combine and Bake

Mix the dry into the wet ingredients until just combined.  Fold in the zucchini, and chocolate chips. Bake for 20-25 min for extra large muffins (full muffin cups, see picture).  Mine baked for exactly 23 minutes and they were perfect.