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Peanut Butter Kisses

February 7, 2015 Print this page

Since peanut butter and I have been in a relationship for quite some time now, I thought it was about time I gave him a kiss–a chocolate one, in fact, because chocolate is equivalent to love in my book.

Recipe adapted from here

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 18 kissed cookies

FOR THE CHOCOLATE KISSES:

1 cup of your favorite dark chocolate

A kiss candy mold, which can be purchased here

FOR THE PEANUT BUTTER COOKIES:

1 cup of unsalted, unsweetened organic peanut butter

1/3 cup + 1/4 cup of unrefined organic cane sugar

1/3 cup of coconut sugar or brown sugar

1 tablespoon of ground flaxseed meal

3 tablespoons of water

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of baking soda

1/2 teaspoon of salt

Directions

TO MAKE THE CHOCOLATE KISSES:

In a small saucepan, double boiler, or a bowl in the microwave, melt the chocolate until no clumps remain. If using the microwave, go in 30 second intervals and make sure to stir!

Using a little ice cream scoop or a spoon, carefully pour the melted chocolate into the mold, making sure not to over-fill. Once all the slots are filled, gently drop the mold on the counter a few times to make the tops even and get out any air bubbles.

Place in the freezer until hard, about 20 to 30 minutes, then flip onto a cutting board to get the kisses out. They should pop out easily, but if they need a little help, give them a tap with your finger.

Repeat with the remaining chocolate until 18 chocolate kisses are achieved. Melt more chocolate if necessary. Store the chocolate in an airtight container in the fridge until ready to use.

TO MAKE THE COOKIES:

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flaxseed meal and the water. Let sit until thickened, about 10 minutes.

Meanwhile, in a coffee grinder or a high-speed blender, pulse together 1/3 cup of the unrefined cane sugar and the coconut sugar until fine in texture, about 30 seconds to 1 minute. Pour into a bowl and mix with the peanut butter, baking soda, and salt.

Once the flaxseed mixture has gelled, add it along with the vanilla and apple cider vinegar to the bowl with the peanut butter. Stir together with a spatula until homogeneous.

Grind the remaining 1/4 cup of unrefined sugar until fine in texture. Pour into a small bowl and set aside next to the prepared baking sheet.

Using an ice cream scoop or a tablespoon measure, shape the cookie dough into balls and roll until spherical all over. Next, give each ball a quick roll in the previously-ground sugar and place on the prepared baking sheet. DO NOT flatten.

Bake until firm to the touch and beginning to brown, about 10 to 12 minutes. Immediately upon departure from the oven, top each cookie with a chocolate, using gentle pressure to squish the cookie and seal the kiss.

Let cool in the fridge until hardened slightly, about 1 hour. Store in an airtight container in the fridge for up to 3 days, but these are best within 24 hours. 🙂


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Orange, Ginger, and Pistachio Biscotti

December 25, 2014 Print this page

If you like something crunchy with notes of nuts, citrus, and spice, then these cookies are for you! Don’t get intimidated by the name–biscotti just means “twice-baked.” These are a breeze to make and taste SO. GOOD. Make a bunch for the next time you have coffee with friends or would like to give a gift to someone. (Adapted from this recipe.)

Ingredients

Prep Time 2 hr
Cooking Time 40 min
Total Time 3 hr
Yield 15-20 cookies

3 cups of blanched almond flour

3 tablespoons of arrowroot powder

1-2 teaspoons of ground ginger

1 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of cinnamon

1/2 cup of honey or coconut nectar (if you want it to be vegan)

3/4 cup of pistachios, chopped

The zest of 1 large orange

1/3 cup of freshly-squeezed orange juice

1/3-1/2 cup of crystallized ginger

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the almond flour, arrowroot powder, ginger, baking soda, salt, and cinnamon several times until no clumps of almond flour remain.

Next, add in the liquid sweetener and orange juice and pulse until a sticky ball of dough forms. If the ball doesn’t hold together, add more arrowroot powder and almond flour one teaspoon at a time. If the ball seems too dry, add a little more orange juice (if you have it) or just a teaspoon or so of water. At this point, you should also taste the dough and see if it needs more sweetener or ginger–there are no eggs to worry about, so just go for it!

Remove the blade from the food processor and, using a good spatula, fold in the pistachios, orange zest, and crystallized ginger.

Scoop the dough out of the food processor and place on the prepared baking sheet. Cover it with a layer of plastic wrap and, using your hands, shape it into a log that’s approximately 12″ by 9″ and isn’t flat as a pancake. Use a rolling pin if you need to to flatten the top.

Bake until the log is lightly browned and firm to the touch, about 20 to 25 minutes. Remove it from the oven and let cool to room temperature–this will take 1 to 2 hours, and the longer the wait the better.

Using a serrated knife, carefully slice the log lengthwise (so from shorter side to shorter side) into 15-20 cookies. Turn the oven heat down to 300 degrees and place the cookies back on the baking sheet with one of the lighter sides facing up.

Bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side. If the cookies begin to seriously brown, turn the oven heat down to 275 or 250 and/or flip them over a little earlier.

Let cool completely and store in an airtight container for up to 3 days. Dip in a good cup of coffee and enjoy!


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Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Print this page

These are like fall in a cookie…if fall was to have an liaison with chocolate and crystallized ginger. These are super soft and chewy, so if crunchy cookies aren’t your jam, these are for you!

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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Milano Cookies

August 10, 2014 Print this page

This one takes me right back to childhood. Slightly-crunchy, slightly-chewy sandwich cookie with a layer of creamy chocolate in between. That’s the one. It’s a MILANO cookie. Yum. 

Ingredients

Prep Time 15 min
Cooking Time 17 min
Total Time 35 min
Yield 12-16 full-sized cookies

FOR THE COOKIES:

1/2 cup of organic palm shortening (or butter)

1/3 cup of unrefined cane sugar (or coconut sugar)

6 egg whites

1 3/4 cups of blanched almond flour

2 tablespoons of arrowroot powder

A pinch of salt

FOR THE FILLING:

1/3 cup of full-fat coconut milk

3.5 ounces of dark chocolate chips

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer, cream together the organic palm shortening with the unrefined cane sugar. Once the palm shortening is light and fluffy–about 2 minutes after you start–pour in the egg whites, one white at a time. Make sure you scrape down the sides of the bowl so everything gets incorporated!

Once the wet ingredients are well-combined, pour in the blanched almond flour, arrowroot powder, and salt. Mix to incorporate, then check the batter: it should be liquid-y, but able to hold its shape if picked up. (You are going to be piping it and it needs to stay!) If it feels too wet, add more almond flour; if it feels too dry, add another egg white.

Scoop the batter into a pastry bag fitted with a fat circular tip or a large plastic bag with the corner snipped off. Pipe the batter into 2-inch-long by 3-4-inch-wide rectangles on the prepared parchment sheets until no batter remains. 

It’s OK if they look a little imperfect when you put them in the oven–they’ll flatten out once they bake!

Bake in the preheated oven until golden-brown around the edges and firm to the touch, about 17 minutes. If they start to get very brown, pull them earlier!

Let cool on a drying rack for at least 15 minutes while you make the filling.

In a small saucepan, heat up the full-fat coconut milk until bubbling. Turn off the heat and pour over the dark chocolate chips. Let sit for five minutes, then fold together using a spatula. 

Using a small spoon or ice cream scoop, put about 2 teaspoons of the chocolate filling on a cookie. Place another similarly-sized cookie on top and gently squish to spread the filling. Repeat with the remaining cookies, then let sit in the fridge until the chocolate hardens slightly, about 1 to 2 hours.

Keep in an airtight container in the fridge for up to 3 days, though these are best eaten fresh…they slightly lose their crunch after a day. READ: I am giving you an excuse to eat a ton of cookies right now!!!


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Chocolate Peanut Butter Cups

July 15, 2014 Print this page

Reese’s has nothing on these guys. Chocolaty, peanut buttery, and absolutely sinful, these petite cups will satisfy any craving for candy you might have.

Ingredients

Prep Time 1 hr
Cooking Time
Total Time 1 hr
Yield 6 peanut butter cups

6 ounces of dark chocolate, melted

1/2 cup of all-natural smooth peanut butter

1 tablespoon of honey or coconut nectar

1/2 teaspoon of vanilla extract

A pinch of salt

Directions

In a small saucepan, melt the dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes.

In a small bowl, stir together the peanut butter with the honey or coconut nectar, vanilla extract, and salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.

Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top. 


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