Showing posts with label eggless. Show all posts
Showing posts with label eggless. Show all posts

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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Dec 5, 2016

Red Velvet Snowballs

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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.

Nov 9, 2016

Pistachio, Rose, and Cardamom Snowballs

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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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By now you've probably figured out that rose and cardamom are two of my favorite dessert flavors. Yes, it's true! From kulfi, to kheer, to cake, to cookies - I love this flavor combination! Throw in some pistachios or coconut and I'm in heaven. So it's probably no surprise that I took my beloved snowball cookie recipe from my old 4-H cookbook and made it with pistachios instead of walnuts or pecans. And what better flavors to compliment pistachios than rose and cardamom? You don't have to make these the festive (or lurid) green that I did. You could make them brilliant pink with a few drops of red food coloring or simply leave the coloring out altogether. These cookies can easily be made vegan by substituting a good quality margarine in place of the butter.

Ingredients:
3/4 C pistachios/pista, coarsely chopped
1 C butter, softened to room temperature (or a good quality margarine)
3/4 C powdered sugar
2 & 1/4 C flour/maida
1/4 teaspoon salt
1 tsp ground cardamon (or the seeds from 8 cardamom pods ground coarsely)
2 tsp rose water
1 tsp vanilla or pistachio extract
A few drops green food coloring
Extra powdered sugar for rolling the cookies in

Here's what to do:

1) In a large mixing bowl combine together pistachios, butter, powdered sugar, flour, salt, flavorings, and green food coloring. Chill dough covered with cling film for at least 4 hours.


2) When ready to bake preheat oven to 325F/165C. Roll chilled dough by tablespoonful into 1 inch balls. For a little extra flavor place a few drops of rose water on your hands before rolling the dough. Place on baking sheets lined with parchment paper or silicone mats about 2 inches apart.


3) Bake for 20 to 25 minutes or until bottoms of cookies are browned lightly. Immediately remove with spatula and allow to cool on rack.


4) If desired, roll the cookies in powdered sugar while still warm. Makes 24 cookies. Store in an airtight container for up to 1 week.


Helpful Hints:
Add a little extra flavor by sprinkling a few drops of rose water on your hands before rolling the dough.

Oct 11, 2016

Classic American Oatmeal Cookies (Eggless)

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Fill your cookie jar with this eggless version of the classic American oatmeal cookie. 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, tea time treat, gracing any holiday platter, or even breakfast! 

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In looking to make an eggless version of classic American oatmeal cookies I first tried this highly lauded recipe on Food.com. It used a quarter cup of boiling water mixed with baking soda and resulted in a rather bland cake-like textured cookie that I really didn't care for. (Even the neighbor's buffalo gave me the side eye when I fed them to her.) So I substituted room temperature honey for the boiling water, baking powder for the baking soda, added an extra quarter cup of oats, and a touch of spice. The result was the best oatmeal cookie I've ever eaten! The honey really gave them the absolute perfect texture of crispy edges with a tender chewy center as well as a boost of flavor. I've also made them vegan using vegetable margarine and golden syrup in place of the butter and honey and they taste just as delicious. The optional dash of nutmeg and cinnamon was just enough spice to add a bit of pizazz. Baking the cookies at the recommended 350F/175 tended to give a cookie with a crispy bottom but raw top so I amended that by reducing the heat and lengthening the baking time a bit.

The dark and sweet raisins traditionally used in American oatmeal cookies are not usually available here in Nepal. The raisins we get are mostly sultanas or a type of golden raisin which I find tend to scorch or be too sour for this cookie. But we do have are these incredible dates from Iran! Can you believe this? A full kilo of hand packed dates with the most lovely caramel-like flavor and texture for a mere three dollars! Roughly chopped these dates perfectly compliment this oatmeal cookie. Of course, to please the Kashmiri contingency here I also use the deservedly famed Kashmiri walnuts too. But feel free to add in whatever you prefer in the way of dried fruit, nuts, or chocolate chips. 

Ingredients:
1 C butter, softened to room temperature (or margarine if you wish to make these vegan)
3/4 C brown sugar
1/4 C white sugar
1 tsp vanilla
1/2 tsp salt
1 tsp ground cinnamon (optional)
1/2 tsp nutmeg or allspice (optional)
1/4 C honey (or golden syrup if you wish to make these vegan)
1 tsp baking powder
1&1/2 C flour/maida
2&1/4 C quick cooking oats
1/2 C chopped dates (or raisins, chocolate chips, dried cherries)
1/2 C chopped walnuts (optional) 

Here's what to do:                                 
1) In a large mixing bowl beat butter or margarine, sugars, vanilla, salt, spices, and honey together until smooth and creamy. Scrape down sides of bowl if necessary.

2) Add in flour and oats, mix well. Add dates or raisins and nuts if using. Mix until dough pulls away from the bowl and sticks to itself. Cover dough with cling film and chill for at least 3 hours. I usually put the dough in the freezer overnight.


3) When ready to bake heat oven to 325F/170C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. Flatten scoops of dough to about a half inch thick with the bottom of a glass wrapped in cling film or the heel of your hand. Be sure to leave about an inch and a half between cookies so they bake evenly. 

Flatten the scoops of dough slightly as seen on the right.

4) Bake in preheated oven for for 18 to 20 minutes or until bottoms of cookies are slightly browned.  Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 3 dozen. Keep stored in an airtight container for up to 2 weeks.








Oct 5, 2016

Hawaiian Coconut Cookies

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Aloha! 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 or simply a tea time treat. 

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This recipe came from the back of a C&H pure cane sugar package eons ago. I think. I can't find it on their website but I do have it scrawlled on the inside cover of my 1987 San Francisco Junior League cookbook. Anyway, it is a fantastic eggless recipe that can easily be made vegan by substituting a good quality margarine or shortening for the butter.

I used unsweetened coconut flakes from an American discount chain because they were on sale for less than a dollar for a 14 oz packet. (The coconuts we get here in Nepal tend to be dried out and soapy tasting so I line my suitcase with these packets every time I go to the US.) This recipe could easily be embellished by adding macadamia nuts, cashews, and or white chocolate chips. I usually make these without any add-ins because macadamia nuts and white chocolate chips aren't available in Nepal. My maid helps herself to the cashews so those usually aren't available either. Either way these cookies are delicious!

Ingredients:
1 C butter, softened (or margarine if you wish to make this recipe vegan)
1 C white caster sugar
1 tsp vanilla
1/4 tsp salt
2 C flour/maida
1&1/3 C shredded coconut
1/2 C chopped macadamia nuts or cashews (optional)
1/2 C white chocolate chips (optional)
Here's what to do:
1) In a large bowl of electric mixer, cream together butter, sugar and vanilla.

2) Add flour and coconut to creamed butter and sugar mixture and mix well.  Add chopped macadamia nuts, cashews or white chocolate chips if using and mix well. When the dough pulls away from the sides of the bowl and sticks to itself it is properly mixed. Cover dough with cling film or saran wrap and chill for at least 3 hours.


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 and flatten with the bottom of a glass wrapped in cling film or the heel of your hand.


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 4 dozen.


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.
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