Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Jun 1, 2017

Mexican Chocolate Snowballs

mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

These Mexican chocolate snowballs are a spicy twist on an old favorite with almonds, chocolate, cinnamon, and a pinch of chili powder. Buttery, delicately spiced, and rich with chocolate flavor this egg free recipe can easily be made vegan too. A simple to make treat to serve on Cinco de Mayo or any holiday! 

mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

I love the way the Mexicans spice their chocolate with a little cinnamon and a hint of chili. So when I saw this recipe on Allrecipes a few weeks ago I had to make it. It was absolutely delicious! I did make a few changes though. The original recipe called for ancho chili powder, a little less sugar, and dark chocolate chips. I didn't have ancho chili powder so I used degi mirch or cayenne powder. Ancho chili powder has a bit less heat than cayenne and a slight fruity flavor, but the chili flavor in these cookies is so subtle I didn't find it made a difference. If you can't handle any sort of chili heat I'd substitute paprika for the chili powder or simply leave it out. I bumped the sugar up to the amount I use in all my snowball cookies. Dark chocolate chips were recommended for use in this recipe. Unfortunately, I did not have dark chocolate chips so I used milk chocolate chips. Although these cookies were delicious with the milk chocolate and regular cocoa powder I used, I think using dark chocolate chips and dark cocoa powder would make them even more delicious! I think the next time I make these I'll grind up a dark chocolate bar and use it in place of the chocolate chips and cocoa powder. To make this recipe vegan-friendly just substitute a good quality vegetable margarine or shortening for he butter. Off to the recipe:

Ingredients:
1 C butter, softened (use margarine or vegetable shortening to make these vegan)
3⁄4 C powdered sugar
2 tsp vanilla
1/4 C unsweetened cocoa powder
2 tsp cinnamon
1⁄4 tsp cayenne powder/degi mirch or Kashmiri mirch (for less heat use paprika)
1⁄4 tsp salt
2 C all-purpose flour
2⁄3 C toasted almonds, finely chopped (optional)
1⁄3 cup dark chocolate chips
To roll cookies in after baking: 
1/2C powdered sugar
1 TBS cocoa powder
1 tsp cinnamon

Here's what to do:
mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

1) In a large mixing bowl beat together butter,  powdered sugar, vanilla,  cocoa powder,  cinnamon, chili powder, and salt until creamy and well combined.

mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

2) Add flour, almonds and chocolate chips to butter mixture. Continue to mix. Dough will be crumbly at first but after about 2 minutes it should pull together and stick to itself. When dough forms a large ball and sticks to itself it's ready. Chill dough covered with cling film in refrigerator for at least 4 hours.

mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

3) When ready to bake preheat oven to 325F/165C. Form tablespoonfuls of dough into balls. Place balls of dough on baking sheets lined with parchment paper or silicone mats. Bake cookies for about 18-25 minutes or until lightly browned on the bottom being careful not to over bake. Cookies will harden as they cool.
mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

4) In a large shallow bowl, whisk together 1/2 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined.

mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

5) Cool cookies about 5-7 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again if desired. Store in an airtight container for up to 1 week.

mexican chocolate snowballs, mexican, chocolate, cookies, vegan, egg free, eggless, cinnamon, chili, almonds, easy, recipe, vegetarian,

Helpful Hints: 
Chilling the dough is important as it allows the flavors of the chocolate and spices to develop as well as making the cookies easier to shape.

Keeping the dough wrapped in in a plastic bag or cling film while chilling prevents it from drying out and absorbing other flavors from the fridge.

Substitute a good quality margarine or vegetable shortening for the butter to make these cookies vegan.

Dec 5, 2016

Red Velvet Snowballs

red velvet cookies recipe vegan vegetarian eggless egg free nut free chocolate

Get festive with this recipe for buttery, chocolatey, and meltingly tender Red Velvet Snowball Cookies! An easy to make, eggless, and nut free treat that be made vegan too. The perfect addition to any holiday platter!


This stuff's the bomb-diggety!!!

Most "red velvet" recipes for cakes or cookies have some vague chocolate flavor with a slight tartness that makes them rather "meh" in my opinion. But these Red Velvet Snowball cookies have a rich, deep chocolate flavor with a tender crispness that is amazing! A bit like Oreos in flavor but made insanely better with butter. The inspiration for this cookie comes from this recipe on Delish.com. I tried Delish's recipe but didn't like it as the dough was so crumbly it was almost unworkable and the cookies didn't have much flavor. So, I changed the recipe by increasing the butter to one cup, increasing the cocoa powder to 1/3 cup, decreasing the cookie size to one tablespoonful of dough, and decreasing the baking temperature to 325F/175C. I also used Penzey's Natural High Fat Cocoa to give the cookies that strong, dark chocolate flavor I was looking for. The result was perfection! The dough was easy to work with, the cookies puffed up nice and pretty, and they had all the rich chocolate flavor I was looking for. Penzey's Natural High Fat Cocoa powder is their premium cocoa powder especially recommended for baking. I have to say it really makes a difference flavor-wise. You can certainly make these cookies with any cocoa powder you wish but Penzey's makes them really spectacular.

Ingredients:
1 C butter or margarine, at room temperature
1/3 C cocoa powder
2 tsp baking powder
1/4 tsp salt
1&1/2 C powdered sugar
1 TBS red food coloring
1 tsp vanilla
1 tsp white vinegar
2&1/2 C  flour
1 C powdered sugar for rolling

Here's what to do:
1) In a large mixing bowl combine, butter, cocoa powder, baking powder, salt, powdered sugar, red food coloring, vanilla, and vinegar. Beat until thoroughly mixed.


2) Add flour to butter mixture 1/2C at a time and continue beating at low speed. The dough will look a bit crumbly at first but will come together after a few minutes of mixing. The dough is properly mixed when it pulls away from the bowl and the beater(s). If your dough is still crumbly after 5 minutes of mixing please see "Helpful Hints" below for a tip on how to fix it. I'd advise chilling the dough covered with cling wrap or in a sealable plastic bag in the fridge for at least 4 hours or overnight. Chilling the dough not only makes for prettier cookies and a dough that's easier to handle but makes for better flavor also. This dough will also keep well in a sealed plastic bag or container in the freezer for up to a month.


3) When ready to bake preheat oven to 325F/175C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. (You could also roll tablespoonfuls of dough into balls and press them down lightly on the lined baking sheet if you don't have a scoop.) Place the balls of dough about 2 inches apart as they do puff up a bit.


4) Bake cookies for 20 to 22 minutes or until evenly browned on the bottom. Remove cookies from baking sheet with spatula and place on wire rack to cool. If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

5) If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

Helpful Hints:
If in step 2 the dough still remains crumbly add a teaspoon or two of vegetable oil. This usually fixes the problem. Unfortunately due to variations in humidity, varying water content in butters, and moisture content of different flours sometimes you have to adjust the amount of fats/oils to get the correct consistency of dough.

Jan 27, 2016

5 Minute Cowpat Cookies


simple no bake cocoa peanut butter oats cookie veg vegan

Yes, I did write "Cowpat Cookies." When you look at these cookies you can see why. Not the prettiest things, are they? I do promise these are the quickest, tastiest, no bake cookies you'll ever eat though! Kids absolutely love them. What's more fun than eating a cookie that looks like a cowpat? They're eggless (and therefore properly "veg" in the Subcontinental sense) and make a great tea time or after school treat.

Ingredients:
1 C sugar
1/4 C milk
1/4 C butter or ghee
2 TBS unsweetened cocoa powder
pinch of salt
1/4 C peanut butter
1/2 tsp vanilla
1/2 C shredded coconut (optional can use nuts, raisins, M& M's or any other chopped dried fruit too )
1&1/2 C rolled oats (or quick cooking oats)

Here's what to do: 
Measured oats & coconut in bowl.

1) In a bowl measure out oats and coconut, set aside.


Measured & ready to boil.
2) In a heavy bottomed sauce pan combine sugar, milk, butter or ghee, unsweetened cocoa powder, salt, peanut butter, and vanilla. Over medium heat bring mixture to boil while stirring frequently. Allow mixture to continue to boil for 1 minute while stirring continuously. Remove from heat.

It's boiling!
Keep stirring!

3) Pour bowl of pre-measured oats and coconut into pan with hot mixture. Stir hot mixture, oats, and coconut with until they are evenly combined.

Mixed & ready to scoop.

4) Scoop mixture by tablespoonful onto waxed paper or silicone mat. Cookies will be soft while warm but will firm up when cooled. (If you can stop eating them until they are cool that is.) Makes about 15 cookies.

Scooped!




We tried rolling some into balls like laddoos.
The mixture became too crumbly as it cooled though.
I guess you could call these "laddon'ts?"

Helpful Hints:
This recipe works well with other cereals besides oats. I've made these with equal amounts of crispy rice cereal, bran flakes, and even muesli. You could say I'm a "cereal entrepreneur." It's all good!

Not fond of coconut? Use a 1/2 C of any sort of nuts, raisins, M& M's or any other chopped dried fruit that you think will go nicely with chocolate. Or a mixture of all of the above!


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