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

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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