Posts tagged ‘Chocolate’

Anytime Oatmeal Cookies

I absolutely love oatmeal cookies! These have nuts, dried fruit, and oats with lots of fiber, protein, and other nutrients, and since the dough is low in fat and sugar, these cookies are also great any time of the day. You can also warm up a small bowl full to eat like regular oatmeal. As these cookies are completely vegan (and therefore eggless), you can safely eat the dough raw. If you like, you can even makes these cookies raw vegan (with raw oats, apples, and almonds) by dehydrating them instead of baking in the oven.

This recipe is so neat! As the dough does not spread out during baking, you can shape the cookies however you like, even into bars, which makes it easier to take them on trips or to work or school. You can completely customize the ingredients too with eggs, milk, and whatever fruit and seed/nut combination you want. If you have problems with fiber, you can choose to leave out the bran entirely or add more, just make sure you adjust the amount of liquids you add. This recipe is 4 5/8 cups of liquid, 4 7/8 cups of oatmeal cookie dough, and 6 3/4 cups of mix-ins, so you will need a very, very large mixing bowl. You can, of course, reduce the amounts to create a smaller batch. There are so many options.

Cosmic Cookies6

Gluten-Free Cosmic Cookies
Adapted from Cosmic Cookies on Wellsphere.
I like these cookies so much that I doubled the recipe to add a greater variety of ingredients.

Yields about 60 cookies

Ingredients
1 1/4 C Warm Filtered Water
1/4 C Chia or Flax Seeds, course ground
1 C + 2 T Hulled Oats
1 C + 2 T Oat Bran
1 C Bob’s Red Mill Gluten-Free All-Purpose Flour
1 C Almond Flour
1/2 C Sucanat
1/2 C Evaporated Cane Juice
1 T Ground Cinnamon
2 1/4 tsp Sea Salt
1 tsp Xanthan Gum
1/2 C Sunflower Seeds
1/2 C Pumpkin Seeds
1/4 C Hemp Seeds
1/2 C Chopped Walnuts or Pecans, shelled, chopped
1 C Dark Chocolate Chips
1 C Dairy-Free Malted or Regular Carob Chips
1/2 C Sulfur-Free Unsweetened Finely Shredded Coconut
1/2 C Dried Cranberries
1/2 C Golden Raisins
1/2 C Chopped Dried Figs
1/2 C Chopped Apricots
5 T + 1/8 tsp Blue Agave Nectar
1/4 C Sulfur-Free Blackstrap Molasses
1/4 C Filtered Water
1 C Unsweetened Apple Sauce
1 C Almond or Other Dairy-Free Milk

Directions
In a small bowl with a fork, beat ground chia or flax seeds together with 1 1/4 cup water. Set aside for 15 to 20 minutes to allow seeds to gel and soak up the liquid, stirring about every five minutes to avoid clumps.

Preheat oven to 350°F. Line 2-3 baking trays with parchment paper.

Cosmic Cookies1

Combine the dry ingredients in a large bowl.

Cosmic Cookies2

In a medium bowl, combine the wet ingredients, including remaining 1/4 cup water. Stir the wet ingredients into the dry.

Cosmic Cookies3

Use a 1/3 measuring cup to portion out the dough about two inches apart onto baking sheets. Gently flatten cookies with your fingers or a spoon, as this dough will not spread out as it cooks. Bake for 25 minutes or until lightly browned.

Cosmic Cookies4

Super Chunky Chocolate Peanut Butter Cookies

Super Chocolate Reeses Cookies 2

Who doesn’t love chocolate and peanut butter? These cookies are perfect for satisfying your chocolate and peanut butter cravings. Thankfully the adaptation that I have included below is much healthier than the original.

At first when I tried this recipe, I made the cookies healthier by including less butter and more apple sauce, but did not take the candy coating of the peanut butter buttons into to consideration. With all of the water-based wet ingredients, it did not take long for the candy shells to dissolve and the colors to run. When I tried making the cookies again with peanut butter chunks, they turned out much better. If you do decide to peanut butter buttons, increase the amount of butter and decrease the apple sauce. If you want to boost the peanut butter flavor of the dough, replace some of the butter with peanut butter.

Super Chocolate Peanut Butter Chunk Cookies 3

Super Chunky Chocolate Peanut Butter Cookies
Adapted from Super Chocolate Cookies published in The Great American Cookie Cookbook.

Yields 18 to 20 Cookies

Ingredients
2 T Chia or Flax Seeds, course ground
6 – 8 T Warm Filtered Water
2 C Gluten-Free All-Purpose Flour
1 1/2 tsp Xanthan Gum
1/3 C Unsweetened Cacao
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 C Earth Balance, softened
1/2 C Unsweetened Apple Sauce
1 1/3 C Sucanat, ground
2 tsp Vanilla Extract
1 1/2 C Candy-Coated Peanut Butter Buttons
OR 1 1/2 C Peanut Butter Chunks or Chips
1 1/2 C Chocolate Chunks or Chips

Directions
In a small bowl with a fork, beat ground chia or flax seeds together with water. Set aside for 15 to 20 minutes to allow seeds to gel and soak up the liquid, stirring about every five minutes to avoid clumping.

Preheat oven 350 degrees F. Line cookie sheets with parchment paper or silpats.

Into a medium bowl, sift the dry ingredients, from flour to salt.

In a large bowl, cream together the spread, apple sauce, and sucanat with an electric mixer. Beat in the seed “eggs” and vanilla until thoroughly incorporated. Gradually mix the sifted ingredients into the creamed. Fold in the candy pieces.

Super Chocolate Reeses Cookies 1

Spoon cookie dough in 1/4-cup portions onto baking sheets about 3 inches apart. Slightly flatten cookies to roughly 4 inches in diameter. Bake for 13 to 15 minutes or until edges start to turn golden brown. Cool the cookies on the baking sheets for 5 minutes or until they do not buckle when lifting them with a spatula. Transfer to a wire rack and allow to cool completely or until just cool enough to eat. Enjoy!

Super Chocolate Peanut Butter Chunk Cookies 1

Red Velvet Beet Cake

This is attempt number two in efforts to create a more cake-like red velvet made with beets. The first attempt of making this cake was a failure that actually turned into tasty dark chocolate brownies. My adaption was a big success! The confection had a nice cake consistency and sweet flavor. The folks at my work greatly enjoyed it (despite that most of them are not accustomed to gluten-free or vegan specialty foods; some even asked for my recipe). Unlike the brownies, the cake batter has more fruit puree, no chocolate chunks, and less cacao powder and beet puree, so it is not as dense. I used the same frosting recipe as with the brownies.

Red Velvet Slice 01

Red Velvet Beet Cake
Adapted recipe from Jen Cafferty’s recipe on the Gluten-Free Food Examiner.

Yields 15 to 20 Servings

Ingredients
2 T Chia or Flax Seeds, course ground
6 T Warm Filtered Water
1 C Cacao Powder
1/2 C Unsweetened Apple Sauce
1 1/2 C Unsweetened Pureed Pears
2 tsp Vanilla Extract
1 – 1 1/2 C Evaporated Cane Juice or Turbinado Sugar
1 3/4 C Gluten-Free All-Purpose Flour
1 1/4 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1/2 tsp Sea Salt
2 Medium Beets, scrubbed, trimmed
1 T Fresh Lemon Juice
2 oz Gel or Liquid Red Food Coloring
Vegan Cream Cheese Frosting
Red Sanding Sugar, optional*

Red Beets

Directions
Preheat oven to 400 degrees F. Scrub the beets clean with a vegetable cleaning brush under cool water. Trim off the end of the tail and the top. Foil-wrap beets and place on foil-lined baking sheet. Roast 45 minutes. Cool slightly on wire racks away from heat. Unwrap and quarter. Puree in food processor with lemon juice. Set aside.

Foil-Wrapped Beets

In a small bowl, beat chia or flax seeds and water with a fork until smooth to create “egg” substitute. Set aside for 15 to 20 minutes, stirring occasionally to prevent clumping.

Preheat oven to 350 degrees F. Grease and flour-dust a glass 9″ x 13″** baking dish. Set aside.

In a large bowl, mix cacao, apple and pear sauces and vanilla. Set aside.

Into a medium bowl, sift flour, xanthan gum, 1 cup sugar, soda and salt. With an electric mixer, gradually add in cacao-apple mixture. Blend in “eggs,” beets, and food coloring. Beat until fully incorporated. Adjust batter to desired level of sweetness with remaining sugar, mixing in a quarter cup at a time.

Red Velvet Beet Cake

Bake for at least 30 minutes (mine took 70) or until toothpick inserted in center comes out clean. Cool thoroughly on wire rack.

 

Frost and decorate as desired. If you are using frosting that was prepared ahead of time and chilled, let it soften at room temperature to prevent separation. Make sure to stir it well before applying it to the cake. Serve and enjoy!

Decorated Cake 01

*To include a colorful decoration without adding extra sugar, even out the cake with a long serrated knife, carefully slicing off the top and trimming the sides to make them flat and level. Crumb the cut-off potion in a food processor. Use the crumbs in lieu of sanding sugar to decorate the cake after frosting.

Red Velvet Slice 02

**If desired, bake the cake in two round cake pans. Use the frosting as the cake topping and filling.

Chocolate Chip Beet Brownies and Cream Cheese Frosting

I really enjoy red velvet cake and buy a gluten-free vegan piece whenever I find it at a store, bakery or restaurant, so I decided to treat myself for my birthday when my folks came to celebrate with me. I made my adaption from a recipe I found at the Gluten-Free Food Examiner, which looked really intriguing, but I wanted to make a healthier version. I was a bit leery of the recipe’s large amount of beets and was unsure how potent the the red color or earthy root flavor would work in this cake compared to the small amount of chocolate. The cake batter of this first attempt ended up tasting too much like beets but had a great raspberry shade. The chocolate lacked flavor intensity, but the batter was at least sweet. It needed more chocolate, so I quadrupled the amount of cacao when doubling was not enough. Unfortunately, adding this much chocolate made the batter much thicker and a very dark shade of brown. As bright red coloring faded a significant amount as while baking, it came out not looking red at all, so left out the red dye in the recipe listed below. Although the the concoction was tasty to me, they were not to everyone’s liking, as some changes to the recipe resulted in rather an intense dark chocolate flavor. (I prefer my chocolate very dark and bitter, sometimes eating dried cacao beans or 89 percent to 100 percent dark chocolate bars.)

The vegan cream cheese frosting that I made is AMAZING! It tastes and feels like REAL cream cheese frosting! It is sweet, tart, light and fluffy. It’s not healthy enough to eat by the spoonful but provides a perfect accompaniment to red velvet, various spice cakes or really in any other recipe that calls for cream cheese frosting. The original recipe called for too much sugar, and the frosting made from it appeared too sweet for my brownies. I listed the reduced powdered sugar measurement (see the recipe below), which prevented the frosting from overpowering the brownies. Feel free to experiment with other dry sweeteners, but I’m not sure how the recipe will turn our if you do. I do not recommend using liquid sweeteners, as the powdered sugar seemed to absorb some of the oils in the cream cheese and prevented the frosting from becoming too greasy.

I used Daiya’s new non-dairy plain cream cheese, which already has an incredible taste and texture by itself; it even has that classic cheesy tartness that is usually so difficult to simulate without fermentation. I first stumbled upon their cream cheese when I was perusing their non-dairy cheese selection on the Daiya website. I thought to myself, “With all of the recent progress in the foodie world with gluten-free, dairy-free and vegan foods, someone has to have a created a not only decent but good dairy-free cream cheese by now. I wonder if Daiya has one yet….” Lo’ and behold (and luckily for me), they do! I really like their other non-dairy cheeses, so I thought I might as well try it. Why not?

Roast Beet Purée
Adapted from the roasting instructions for Jessica’s red velvet cake at Desserts with Benefits.

Ingredients
2 Large Beets, scrubbed, trimmed
1 1/2 tsp Fresh Lemon Juice

Directions
Preheat the oven to 400 degrees F. Wrap the beats in aluminum foil. Place on a foil-lined lipped baking sheet due to a tendency for the beet juice to bubble over through the wrapping. Roast for an hour or until a fork easily pierces through the flesh. Cool slightly on a wire rack. Unwrap the beets. Be careful not to burn your hands. Quarter them before pureeing in a food processor or high-speed blender with the lemon juice.

Birthday Brownies

Gluten-Free Chocolate Chip Beet Brownies
Adapted recipe from Jen Cafferty’s recipe on the Gluten-Free Food Examiner.

Yields 15 to 20 Servings

Ingredients
3 T Chia or Flax Seeds, course ground
8 T Warm Filtered Water
2 C Cacao Powder
1 1/2 C Unsweetened Apple Sauce
2 tsp Vanilla Extract
1 – 2 C Evaporated Cane Juice or Turbinado Sugar
1 3/4 C Gluten-Free All-Purpose Flour
1 1/4 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 C Roast Beet Puree (see above)
20 oz Vegan Chocolate Chunks or Chips
Vegan Cream Cheese Frosting (see below)
Red Sanding Sugar, optional

Directions
In a small bowl, beat chia or flax seeds and water with a fork until smooth to create “egg” substitute. Set aside for 15 to 20 minutes, stirring occasionally to prevent clumping.

Preheat oven to 350 degrees F. Grease and flour-dust a glass 9″ x 13″ baking dish. Set aside.

In a large bowl, mix cacao, apple sauce and vanilla. Set aside.

Into a medium bowl, sift flour, xanthan gum, 1 cup sugar, soda and salt. With an electric mixer, gradually add in cacao-apple mixture. Blend in “eggs” and beets. Stir until fully incorporated. Adjust batter to desired level of sweetness with remaining sugar, mixing in a quarter cup at a time. Fold in chocolate pieces.

Bake for at least 30 minutes (mine took 70) or until toothpick inserted in center comes out clean. Cool thoroughly on wire rack. Frost and decorate as desired.* Serve and enjoy!

*If you do not want to frost the brownies, they would also taste great accompanied by vanilla ice cream or whipped cream.

Frosted Red Velvet Beet Cake

Vegan Cream Cheese Frosting
I adapted this cream cheese frosting made by Rachel Young of Gladly Gluten Free.
I doubled this recipe from the original, since I planned to make cakes for two different occasions.

Yields 40 to 48 Servings.

Ingredients
16 oz Daiya Plain Cream Cheese, softened
2 C Earth Balance Spread, softened
2 tsp Vanilla Extract
4 C Powdered Sugar, to taste

Directions
Combine the cream cheese and spread in a large bowl until fluffy.Thoroughly incorporate the vanilla. Sift the sugar to get rid of lumps, gradually adding four cups of sugar to the cream, using an electric mixer. Adjust the frosting to your level of desired sweetness by slowly adding up to another cup of sugar. Store leftover frosting in a large airtight container, like a glass canning jar, for up to a week; just make sure you let it soften it a bit before attempting to spread it on a cake.

Black Bean Chocolate Brownies

Vegan, Gluten-Free, Dairy-Free Brownie Bars                                           Image Source

Adriann made these for one of the gathers at Fudgy Black Bean Chocolate Browniesmy place. They were so delicious and moist. I think I ate a third of the pan by myself, only to pay for it the next day. It was extremely difficult to taste the beans in them at all unless I was really looking for their flavor. Even then, I only found it in slight hints, since these brownies are so chocolaty. Thankfully she gave me the recipe, so now I’m sharing it with you all.

I have, of course, adapted them to have lower fat and sugar contents. I really like using sugars with lower glycemic index values and swapping out at least some oil for fruit puree. I have yet to use many vegetable purees,  other than zucchini or pumpkin.

Black Bean Chocolate Brownies
Adapted from Fudgy Black Bean Brownies

Ingredients
15 oz Black Beans, drained, rinsed
OR 1 1/2 – 2 C Dried Black Beans, cooked, drained, rinsed (cooked are better than canned)
3 T Golden Flax or White Chia Seeds (really any color is fine)
9 T Filtered Water
3 T Smooth Apple Sauce
3/4 C Sucanat
1/2 C Unsweetened Cacao Powder
1 – 1 1/2 tsp Vanilla Extract
1/2 tsp Baking Powder
1 Pinch Sea Salt
1/2 C Vegan Dark or Semi-Sweet Chocolate Chips, divided*
1/2 C Roasted Walnuts or Pecans, chopped, optional

*For more chocolaty brownies, add 1/2 cup more chocolate chips! Just make sure to divide all of the chips in half.

Directions
In a spice grinder, powder the seeds. Mix the seeds and water with a fork in a medium sized bowl to form the “eggs”. Set this mixture aside for 15 minutes. You want a thick egg-like consistency, so adjust your water to seed ratios accordingly. Mix in more ground seeds if the the “eggs” are not thick enough.

Preheat the oven to 350°F. Lightly oil a glass 8 inch square baking pan or dish. You can also dust it with a flour of your choice or cacao powder if you like. Set the pan aside.

In a food processor, puree the beans until they are smooth and creamy. Add in the seed “eggs”, canola oil or apple sauce, sucanat, cacao powder, vanilla extract, baking powder and salt and mix until the batter is smooth. While pulsing the processor a few times, add in the nuts and half of the chocolate chips until they are incorporated.

Pour the batter into the prepared pan, and evenly distribute it. Smooth the top of the batter out with the back of a large spoon or a rubber spatula. Sprinkle on the remaining half of the chocolate chips over the top of the batter.

Bake the batter for 30 to 35 minutes or until the brownie edges shrink away from the sides of the pan. Test for doneness with a toothpick. If it comes out from the center of the pan clean, the brownies are done! Remove the brownies from the oven, and cool them in the pan for at least 15 to 30 minutes on a wire rack before cutting into 2-inch squares and serving them.

OMG So Rich and Chocolatey Chocolate Sorbet

I found a great recipe for Chocolate Sorbet at Smitten Kitchen, which they adapted from The Perfect Scoop, a recipe book.  Oh, man!  The photos the Smitten Kitchen have were making me drool.

My photos aren’t as drool worthy, but the sorbet is.  And its vegan, if you care about those sorts of things.

I’m going to make you go to Smitten Kitchen for the recipe, they have it written out so well.

Here are my photos to inspire you.

This slideshow requires JavaScript.

After Nine to Five’s Hot Chocolate Gift Jar Tutorial

This homemade hot chocolate gift jar tutorial on After Nine to Five looks yummy!  Check it out for more tasty pictures and pretty ideas.

Add the ingredients in this order:

  • 1/3 cup  dried nonfat milk powder
  • 1/8 cup Hershey’s cocoa powder (Hershey’s was a staple in my grandma’s kitchen, and now mine.)
  • 1/4 cup sugar
  • 1/3 cup dried nonfat milk powder
  • 1/8 cup Hershey’s Special Dark cocoa powder
  • 1/4 up sugar
  • 1/4 cup non-dairy creamer
  • 1/8 cup Hershey’s cocoa powder
  • 1/4 cup sugar
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup dried nonfat milk powder

Next, put enough marshmallows to fill the jar to the top in a sandwich bag, put the bag in the jar and put the lid on it.. The bag makes it easier to take the marshmallows out so the recipient of this yummy gift can shake up the powders before mixing them with boiling water- or (better yet!) steamed milk.