Showing posts with label egg free. Show all posts
Showing posts with label egg free. Show all posts

Dec 24, 2017

Vegan Peppernuts (Päpanät)

Peppernuts (also called Pfeffernüsse or päpanät) are a tiny cookie baked in Mennonite homes during the Christmas season. This recipe for peppernuts is egg-free and vegan. They're deliciously crunchy, delightfully spicy, and highly addictive little cookies that are perfect for gift giving during the holidays! 


My mother is descended from the Plautdietsch-speaking Mennonites who left the steppes of Russia in 1874 and chose the Kansas prairie for their new home. The modest home my great-grandfather Jacob Krause built in 1874 is part of the Mennonite Heritage and Agricultural Museum near Goessel, Kansas. Peppernuts are found in various forms across Germany, Denmark, the Netherlands, and Belgium. In Plautdiestch they are called päpanät (pronounced pay-pa-nate). The name peppernut does not mean it contains nuts, though some varieties do. The crunchy cookies are roughly the size of nuts and can be eaten by the handful, which may account for the name.

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Traditional Mennonite recipes for peppernuts usually contain beaten egg. Eggs are not considered suitable for vegetarians in South Asia so through a little trial and error I came up with this egg-free adaptation of my aunt's original recipe. My vegan version of her recipe is just as flavorful, crunchy, long-lasting, delicious and sturdy as the Mennonite original. Mine may be a tad spicier in keeping with the South Asian influences though. Although these little cookies are not the prettiest of holiday treats- they are truly addictive. It's really hard to stop eating them, once you start. You are warned! Nary a Christmas goes by that I don't bake a huge batch of these for friends, neighbors, and even the Imam!


Every Mennonite family has a slightly different recipe for peppernuts. The variations are multitude. Some use butter or vegetable shortening. Some use corn syrup, molasses, or golden syrup. Some use brown sugar and some use white sugar. Spice mixtures may or may not include black pepper, white pepper, or even no pepper at all! One thing that is constant in Mennonite recipes is star anise- not ground anise, not anise oil, not anise extract - it has to be STAR ANISE. I have to say that star anise does have a tad extra sweetness as well as a slightly root beer-ish note in addition to the licorice flavor of plain anise. I also like the warmth of black pepper and the citrusy zing of green cardamom in my peppernuts. Anyway you spice them, I really hope you give this unique little cookie a try! No doubt they'll become a favorite made year after year in your home too!

Ingredients:
1&1/2 C vegetable shortening or margarine*
1&1/2 C sugar
3/4 C golden syrup or corn syrup**
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground star anise
1/2 tsp ground nutmeg or allspice
1/2 tsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground green cardamom
1&1/2 tsp baking powder
5 C flour
extra flour to roll out dough

Here's what to do:
1) Melt shortening or margarine in a large saucepan. Add sugar, syrup, and salt to melted oil and bring just to a boil. Remove from heat and allow mixture cool to room temperature.
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 2) Combine ground spices, baking powder, and flour in large mixing bowl. Stir until well mixed. I use my stand mixer to do this.

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3) Add cooled syrup mixture to the flour and spices. Stir until well blended. The dough should be a little sticky yet stiff. Cover dough with cling film and refrigerate overnight or for several days.

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4) When ready to bake preheat oven to 350F/180C . Prepare cookie sheets with parchment paper or silicone baking matts. Sprinkle a little flour or your counter and roll dough into long ropes about as thick as your ring finger. It's usually best to take about a half cup of dough at a time. This dough is really easy to work with despite being a little sticky. I put the ropes of dough onto a baking tray while I'm rolling them.

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5)  Cut the ropes into 1/2 inch pieces and place on prepared pans at least an inch apart. Cookies will puff up and spread a little bit. Bake for 10 to 15 minutes in preheated 350F/180C oven or until cookies just begin to brown.

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6) Remove from pan and allow to cool. Cookies will be soft when warm but will gradually crisp up when completely cooled.

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7) Makes about 4 liters or 16 cups of little cookies. Store in an airtight container for up to 3 months. (Yes, I said 3 months - these are typically sturdy Mennonites cookies!)

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Helpful Hints:
*I have made this recipe with vegetable shortening, margarine, and butter (and various combinations of whatever I could find here in Nepal). All work fine in this recipe but I prefer the extra crunchiness you get with vegetable shortening (Crisco to be precise) .

**I have made this recipe variously with dark corn syrup, light corn syrup, golden syrup, honey, and molasses. Light corn syrup would be what Mennonites from Kansas would use but our Canadian brethren prefer golden syrup. I have to agree with the Canucks on their preference for golden syrup in this recipe. I like the slight caramel flavor that golden syrup gives this recipe best.

This recipe is time consuming but the results are well worth it. Traditionally this cookie is often made in huge batches as a community at the local church to reduce the tedium. (My aunt's original recipe called for a whopping 15 cups of flour!) I usually make the dough one day and freeze it. Then I roll out the ropes of dough and place them on a tray in the freezer until the next day. Then on the last day I fire up my tiny toaster oven, chop the ropes of dough into half inch pieces, and bake them. (This takes all day with our random power outages.) A more efficient plan would be to get a few pals together and delegate the tasks of rolling, chopping, and baking.

Happy Holidays!
Wishing you all the best in this festive season - Peace, Love, Hope & Joy!
Bibi

Dec 18, 2017

2017 Holiday Recipe Roundup!

Treat your family and friends to something sweet this holiday season. I've got vegan, gluten-free and no-bake recipes, as well as flavors that range from chocolate to cherry and coconut to cardamom. Whether you're looking for something new or you just want to add options to your holiday party repertoire, check out some of my most popular recipes from the last few years. Enjoy!

There are vegan, gluten-free and no-bake options, as well as flavors that range from chocolate to citrus and basil to bourbon.

Kashmiri Cardamom Cookies-Buttery and tender, this simple to prepare eggless cookie features Kashmiri walnuts and the warm flavor of cardamom. Can easily be made vegan too. A perfect cookie to make for any holiday

There are vegan, gluten-free and no-bake options, as well as flavors that range from chocolate to citrus and basil to bourbon.

Bollywood Banana Bread- An American classic done Desi! Good old banana bread gets a Bollywood makeover. This recipe makes a tasty, dense, moist loaf that tastes even better the next day! It freezes well, can be made eggless or "veg," and makes a great holiday gift.

There are vegan, gluten-free and no-bake options, as well as flavors that range from chocolate to citrus and basil to bourbon.

Chinese Chews- These old fashioned chewy date cookies are baked in a pan, cut like bars, and then rolled in granulated sugar to give them a unique knobby shape. A nostalgic recipe that's easy to make and perfect for holiday platters, snacks, or packed lunches.

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Cherry Cardamom Snowballs- A touch of warm cardamom spices up chewy cherries in this tender and buttery cookie. So easy to make and so pretty too!

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Mexican Chocolate Snowballs- 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 any holiday!

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Date and Crispy Rice Laddoos- Easy, eggless, gluten-free and no bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for any other holiday featuring lots of decadent goodies.

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Pistachio, Rose, and Cardamom Snowballs- A classic American Christmas cookie gets a flavor makeover with rich pistachios, delicate rose, and spicy cardamom! Buttery, tender, and eggless these snowball cookies are always a hit no matter what the occasion. These beautiful treats can easily be made vegan and would be a delicious addition to any holiday platter.

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Classic American Oatmeal Cookies- Buttery, sweet, with a hint of spice and a texture that's a delectable combination of crispy edges with delightfully chewy centers. Embellish them with raisins, walnuts, chocolate chips, coconut flakes, dried cherries, or chopped dates as you choose. This tasty recipe can easily be made vegan too. Great as a snack or gracing any holiday platter!

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Hawaiian Coconut Cookies- From the beautiful island state of Hawaii comes this eggless sweet treat. Tenderly crisp, buttery, and rich with the flavor of coconut these cookies are sure to please anyone's palate. Such an easy recipe to make and perfect for any holiday platter.

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Red Velvet Snowball- 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!

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Persimmon Cookies- Spicy, moist, and tenderly soft these persimmon cookies are truly a Winter treat! Lavishly laced with cinnamon, nutmeg, cloves, raisins, and walnuts this recipe is full of the flavors of the season. So simple to make and the easiest answer to the question, "What do you do with persimmons?"

Happy baking and sharing!
Bibi

Jun 1, 2017

Mexican Chocolate Snowballs

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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! 

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

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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.

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

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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.

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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.

Mar 22, 2017

Peanut Butter Shorties (eggless)

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This decidedly decadent shortbread recipe makes the peanuttiest peanut butter cookies ever! Adding salted peanuts lends an extra bit of crunch and a deliciously salty-sweet flavor. Buttery, meltingly tender, and so simple to make this egg-free recipe can can easily be made vegan by substituting a good quality margarine or shortening for the butter.

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I think it's well known worldwide that Americans love peanut butter. Yes, it's as American as apple pie, hot dogs, and the 4th of July! Peanut butter has everything we American love with it's salty, savory, and rich peanut flavor. Unfortunately the rest of the world seems to find peanut butter's rather sticky and somewhat velvety texture revolting. That would include my Kashmiri family. So I found this classic un-foul-uppable recipe in my Sierra 4-H Club cookbook from 1973. Baked into a cookie is the only way my Kashmiri clan loves peanut butter. Actually, now that I think about it they'll eat peanut butter in these chocolatey easy no-bake 5 Minute Cowpat cookies too. But that's about it.

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What's not to love?!?
 All cultural considerations aside, these cookies store well, are eggless, and super easy to make. They can certainly be made vegan by simply substituting a good quality vegetable shortening or margarine for the butter. Whether you make these made these with the organic Hessian-weave peanut butter from the health food store or the greasy kid stuff from the supermarket they turn out great! Chunky or smooth both work well too. I prefer to keep them strictly peanut-y by adding salted peanut but you could get posh and personalize them by adding white or dark chocolate chips or even honey roasted peanuts. If you really wanted to get fancy you could drizzle or dip them in white or dark chocolate for a true indulgence! And so without further ado here is the recipe, enjoy!

Ingredients:
1 C butter or margarine, softened and at room temperature
2/3 C peanut butter, chunky or smooth
3/4 C powdered sugar
1 tsp vanilla
2&1/4 C all purpose flour
1 C salted and roasted peanuts, or mini chocolate chips

Here's what to do:
1) In a large mixing bowl beat together softened butter, peanut butter, powdered sugar, and vanilla until creamy. Be sure there are no lumps of butter. (The lumps or bits you see in the photo below are peanuts from the chunky peanut butter I used.)

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2) Add flour and peanuts to creamed mixture and mix until dough comes together and pulls away from the sides of the bowl. The dough will start out a bit crumbly but should start sticking to itself after about 2-3 minutes of mixing. Cover dough with cling film and place in the refrigerator for at least 2 hours.

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3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat about 2 inches apart. Flatten with the bottom of a glass wrapped in cling film or the heel of your hand. (I used a tablespoon sized cookie scoop to form the dough into balls before flattening with the bottom of a glass wrapped in cling film.)

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 4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes about 3 dozen. Store in an airtight container for up to 2 weeks.

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Helpful Hints:
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.

This recipe could easily be customized to your tastes by adding dark chocolate chips, white chocolate chips, or honey roasted peanuts instead of salted peanuts. 

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Feb 6, 2017

Cherry Cardamom Snowballs (eggless)

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Surprise your valentine with these Cherry Cardamom Snowballs! A touch of warm cardamom spices up chewy cherries in this tender and buttery cookie. So easy to make and so pretty too!

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These are really good. As in I made five batches of these before I could get a photo of them. My family ate the first four batches of these before I could even take a picture! I had to hide these in a box on top of the refrigerator out of sight to get these photos. 

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I wanted to make a pink snowball cookie for Valentine's Day. The only thing remotely pink in my pantry was a jar of maraschino cherries. We all know by now that Bibi's favorite cookie is snowballs -so why not cherry snowballs? What's Bibi's favorite spice for cookies (other than cinnamon)? Cardamom! So why not Cherry Cardamom Snowballs? Yes! And it worked. Brilliantly. As always these snowball cookies are a breeze to make, look daintily delicious, and can easily be made vegan with a good quality vegetable shortening. Have a Happy Valentine's Day and enjoy!

Ingredients:
3/4C powdered sugar
1C butter or margarine, softened (or vegetable shortening)
seeds from 7-8 green cardamom pods, coarsely ground (or 1 tsp ground cardamom)
2 tsp maraschino cherry juice
1 tsp baking powder
few drops red food coloring
1/2 tsp salt
1/2 tsp red food coloring
2C all-purpose flour
1/2C drained maraschino cherries, chopped finely
1C powdered sugar for rolling

Here's what to do:
1) In large mixing bowl beat powdered sugar, butter, cardamom, 2 teaspoons maraschino cherry juice, baking powder, food coloring, and salt until thoroughly blended.

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2) On low speed, beat in flour a half cup at a time. Stir in cherries. Cover dough with cling film and chill for at least four hours. (I usually put mine in the freezer overnight.)

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3) When ready to bake preheat oven to 325F/ Shape dough into 1-inch balls. Place balls 2 inches apart on silicone mat or parchment lined cookie sheets.


4) Bake for 20 to 25 minutes or until edges are light golden brown. Allow to cool for 10 minutes before transferring from cookie sheets to cooling racks with spatula. Cool 20 to 30 minutes.

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5) If desired roll cookies in powdered sugar. Makes 24 cookies. Store in airtight container for up to one week.
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