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Samoa Cookies

June 17, 2014 Print this page

Gluten-free, grain-free, and vegan SAMOA GIRL SCOUT COOKIES!!! Yum. They’re better than the “real thing.” You could even call them “cookie crack,” haha.

Ingredients

Prep Time 30 min
Cooking Time 10 min
Total Time 1 hr
Yield 16-20 cookies

FOR THE COOKIES:

1/2 cup of coconut flour

1/4 cup + 1 tablespoon of arrowroot powder

1/2 cup of softened coconut oil

5 tablespoons of maple syrup, honey, or coconut nectar

2 teaspoons of vanilla extract

A pinch of salt

FOR THE CHOCOLATE SIDE/DRIZZLE:

4-6 ounces of dark chocolate, melted

FOR THE CARAMEL/COCONUT:

1/2 cup of maple syrup, honey, or coconut nectar

1/4  cup of smooth peanut butter or sunflower seed butter

1 1/2 cups of unsweetened shredded coconut

Directions

FOR THE COOKIES:

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

In the bowl of a stand mixer, combine the coconut flour, arrowroot powder, maple syrup, coconut oil, vanilla extract, and salt. Mix just to combine, about 1 minute, then squish the dough together into a bowl.

Wrap the dough in plastic wrap, pop it in the fridge for an hour, then take it out and sandwich it between two pieces of wax paper.

Using a rolling pin, roll the dough until it’s about 3/4-inch thick. Take off the top piece of parchment paper and, using a circular cookie cutter, cut out as many circles of dough as you can.

Put the dough back in the fridge for a few minutes–really, I mean only two or three, it chills and can become brittle fairly quickly–then peel away the excess dough from the circles. Carefully transfer the dough to one of the baking sheets and, using an apple corer or other small circular device, cut out a small circle from the center of each cookie.

Put the tray with the cut-out cookies in the preheated oven until golden brown, about 8 to 10 minutes. DO NOT TOUCH THE COOKIES. They will be very fragile until they cool.

Meanwhile, squish the remaining dough scraps back together into a ball and sandwich it between the two pieces of wax paper again. Roll it out to the same thickness as you did before and put in the fridge for a few minutes, then repeat the same steps as you did before for cutting and baking.

Let the cookies cool to room temperature before proceeding with the chocolate and caramel.

FOR THE CHOCOLATE SIDE:

In a double boiler or bowl in the microwave, melt 4 ounces of chocolate until completely smooth. Using a brush, “paint” the chocolate on one side of the cookies. If you run out of chocolate, no worries: just melt some more!

Let harden for about half an hour, then flip over each cookie to expose the naked side and get started on the caramel.

FOR THE CARAMEL:

In a small saucepan, combine the maple syrup with 1/4 cup of peanut butter or sunflower seed butter. Whisk over low heat until slightly thickened, adding more peanut butter or sunflower seed butter if necessary. It should be fairly thick and light brown in color.

While you make the caramel, toast the shredded coconut on a small pan in the oven at 350 degrees until golden brown, about 5 to 7 minutes. Stir every few minutes to ensure even toasting.

Using a brush, “paint” about 1/3 of the caramel on the side of the cookie that you DIDN’T use for the chocolate. Once all of the cookies have been “painted,” stir the toasted coconut into the remaining caramel.

TO ASSEMBLE:

Using a medium-sized spoon, scoop out about a tablespoon of the coconut-caramel mixture and press it all over each cookie on the caramel side. Once all of the cookies have been covered, pop everybody in the fridge for 30 minutes.

After the half an hour has elapsed, drizzle each cookie with chocolate–either use leftovers from before or melt another 2 ounces of chocolate for topping.

Let chill in the fridge for another 15 minutes before devouring.


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Chocolate Chip Cookies

April 30, 2014 Print this page

Are you ready to get this deliciousness inside of your mouth? I do hope so, because really, who doesn’t like cookies?

An idiot, that’s who.

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 16 cookies

1/4 cup of unrefined cane sugar (or coconut sugar or maple crystals)

1/2 cup of non-hydrogenated organic palm shortening

1/4 cup of maple syrup (or preferred liquid sweetener)

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

2 cups of almond flour

1/4 cup of arrowroot powder

1/2 teaspoon of baking soda

A generous pinch of salt, plus more for topping the cookies, if you’d like

1/2 cup of chocolate chips

Directions

First things first: preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer, combine the sugar with the palm shortening. Start beating on low, then increase the speed to medium and beat until light and fluffy, about 2 minutes.

To the palm shortening mixture, pour in the maple syrup, vanilla extract, and apple cider vinegar. Start the mixer on low, then increase the speed to medium, beating until the ingredients form one homogeneous mixture, about 2 minutes more.

To the wet ingredients, add the almond flour, arrowroot powder, baking soda, and salt. Mix on low until a cookie-like dough begins to form, about 2 minutes.

Using a spatula, fold in the chocolate chips–minis, chunks, chips, whatever you’d like.

Using a large ice cream scoop, place rounded balls of cookie dough (about a tablespoon each) on the prepared cookie sheets.

Before you put the cookies in the oven, sprinkle each ball with a pinch of good-quality sea salt, if you’d like. I love how the salt brings out the sweetness in the cookies.

Bake for 10 minutes, then take the cookies out and check them. They should be just beginning to turn brown on the edges and the center should be very soft. If the cookies are still pale in color, bake them for another two minutes or so–but NO LONGER! Almond flour cookies bake faster than you think and are susceptible to dryness, so it’s always better to pull them out early. (There are no eggs, so you don’t have to worry about getting sick, anyway.)

Eat immediately or store in an airtight container for up to three days.

Sigh with delight as you remember what a real chocolate chip cookie tastes like.


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Healthier Homemade Peeps

April 6, 2014 Print this page

Oh my goodness. It’s a marshmallow Peep, and one that won’t make you glow in the dark from the amount of chemicals beneath its friendly, squishy exterior!

Ingredients

Prep Time 4 hr
Cooking Time
Total Time 4 hr
Yield 24 adorable bunny rabbits

2 1/2 teaspoons of gelatin

1/4 cup of cold water

1 cup of organic sugar, plus more for the coloring (or coconut sugar or maple crystals, if you prefer)

1/3 cup of water

Freeze-dried fruit (strawberries, blueberries, apples with parsley, and mango are my favorites)

Arrowroot powder (1 tablespoon per color)

1 tablespoon of cocoa powder

1 tablespoon of water

Directions

In the bowl of a stand mixer, whisk together the gelatin with 1/4 cup of cold water until the gelatin dissolves and the mixture becomes pasty. Set aside while you make the simple syrup.

In a small saucepan, combine the sugar with 1/3 cup of water. Whisk often to help dissolve the sugar, bring to a boil over medium-low heat, and heat to 238 degrees Fahrenheit.

Watch that sugar like a hawk! You don’t want it to burn: that would be AWFUL. (Trust me: I’ve burned a lot of sugar in my day.)

Once the sugar reaches the desired temperature, pour it immediately into the prepared gelatin. Using the whisk attachment on the stand mixer, beat on medium-high until light, fluffy, and almost stiff, about 8 to 10 minutes.

If you find that the mixture gets too stiff, don’t worry! Just add a little more water to compensate: only a teaspoon or so, though, because you don’t want the marshmallows to be super loose.

Using a small ice cream scoop or two small spoons, divide the marshmallow mixture between the 24 spaces in THIS silicone mold, which you can purchase at a Michael’s craft store or on Amazon. I’m sure you can also make these marshmallows in a large glass dish, but they won’t be, you know, bunny-shaped.

If you’re worried about the marshmallows sticking, grease each cavity with a little coconut oil.

Transfer the mold to the fridge and let set for at least 4 hours, preferably closer to 7 or 8. I would’ve liked to have waited longer to pop these out, but as we all know, I’m not the most patient person on earth.

So whenever you’re ready, pop the marshmallows out of the pan and set aside on a plate while you prepare your fruit-flavored coloring.

Using a coffee grinder or a mortar and pestle, grind a handful of freeze-dried fruit with 1 tablespoon of arrowroot powder and 1 tablespoon of organic sugar (or coconut sugar or maple crystals, if you prefer). No clumps of fruit should remain and the colors should be very potent.

Once you have selected your color (or colors), place each marshmallow in the powder and use a fork to spread it all over the outer layer. Pick up the Peep with your hands to shake off the excess and place on a plate.

To make eyes for your Peeps, combine the cocoa powder with 1 tablespoon of water. Using a toothpick, dot the chocolate mixture in a triangle to make two eyes and a nose for your critter.

Eat immediately, or store in an airtight container for up to 2 days. These are best consumed sooner rather than later, but I don’t think they’ll last too long, anyway.


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Chunky Chocolate Cookies

January 14, 2014 Print this page

I first made a version of these cookies three and a half years ago with my friend, who lives in England. We must’ve made three or four dozen cookies…and they were all gone within fifteen minutes of being put on a plate. These are a much healthier version, with no gluten, grains, dairy, eggs, soy, or refined sugar.

Ingredients

Prep Time 2 hr 30 min
Cooking Time 8 min
Total Time 2 hr 38 min
Yield 15 cookies

2 cups of blanched almond flour

1/2 cup of cocoa powder

1 heaping tablespoon of ground coffee

2 tablespoons of tapioca powder

A generous pinch of salt

1/4 cup of coconut sugar OR maple crystals

1/3-1/2 cup of coconut nectar OR honey

1/2 cup of palm shortening OR unsalted butter, softened

1/4 cup of roasted, salted almonds, chopped

1/4 cup of raisins (preferably organic)

1/4 cup of mini chocolate chips

Directions

In the bowl of a food processor, pulse together the blanched almond flour, cocoa powder, ground coffee, tapioca powder, and salt until homogeneous and beginning to stick together, about 1 minute or a whole lotta pulses.

To the dry ingredients, add in the coconut sugar. Keep pulsing for 30 seconds more, then stop the food processor and get the wet ingredients ready.

Add in the coconut nectar and blend to combine for only a minute or so, then scoop in the palm shortening. Watch as your boring-looking bowl of powdery something-or-other becomes a sticky, wonderful dough!

With a spatula, scoop the dough into a mixing bowl. Fold in the roasted, salted almonds, raisins, and chocolate chips. Cover the bowl with a piece of plastic wrap and place in the fridge for two to four hours.

When you’re ready to bake, preheat the oven to 350 degrees and line two large baking sheets with parchment paper.

Using two large spoons or an ice cream scoop (I used a size 40), form balls of dough and place them on the prepared parchment sheets. Using the palm of your hand, flatten the dough slightly but not so it’s a pancake. I made 15 cookies in total.

Bake for 8 to 9 minutes, until just starting to feel firm. DO NOT BAKE ANY LONGER. Please. Just listen to me. The cookies won’t feel done, but they continue cooking once they come out of the oven.

Let cool for at least 20 minutes, then serve or store in an airtight container for up to 4 days. Please share with friends and family!


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Gooey Chocolate Hazelnut Cookies

December 31, 2013 Print this page

These cookies are baked with real, wholesome ingredients while capturing the Nutella-essence everyone loves. But be warned, though—they’re addictive, and you may want to eat the whole batch. Instead, share them with someone you love! Inspired by a recipe from THIS BOOK.

Ingredients

Prep Time 45 min
Cooking Time 15 min
Total Time 1 hr
Yield 10-15 cookies

FOR THE COOKIES:

1 cup of hazelnut flour

1/2 teaspoon of baking soda

A pinch of salt

1/2 cup of coconut flour

1/4 cup of cocoa powder

1 egg

3 tablespoons of coconut oil, melted

2-3 tablespoons of raw honey (can be substituted with coconut nectar or maple syrup)

1 tablespoon of coconut sugar (can be substituted with maple crystals)

2 tablespoons of water

1/2 teaspoon of apple cider vinegar

FOR THE FILLING:

1/2 cup of hazelnuts

3 tablespoons of coconut oil, divided

2.5 ounces of dark chocolate

Directions

FOR THE COOKIES:

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

In a small bowl, combine the hazelnut meal flour, baking soda, and salt. Sift in the coconut flour and cocoa powder, then stir to incorporate.

In the bowl of a stand mixer, beat the egg, coconut oil, raw honey, coconut sugar, water, and  apple cider vinegar on low for 2 to 3 minutes. Pour in half of the hazelnut flour mixture and mix on low until combined. When no more clumps of flour remain, add the rest of the dry ingredients and mix for an additional 2 to 3 minutes on low. The dough should be mainly dry while remaining a little sticky.

Scoop up about a tablespoon of the batter and, with your hands, gently squeeze it until it holds together and has a spherical shape. Place on the parchment paper and lightly press down in the center with your thumb. Repeat with the remaining dough. You should have between 10 and 15 cookies total.

Bake in the oven until the tops begin to turn brown and the cookie is firm to the touch, about 13 to 15 minutes. Allow to cool on the parchment for at least half an hour before frosting. Do not add the filling right away, or your cookie will literally crumble.

FOR THE FILLING:

In a food processor, crush the hazelnuts until a paste forms, about 3 minutes. Scrape down the sides and add 1 tablespoon of the coconut oil, then process for an additional minute or two.

Scoop the hazelnut “butter” into a microwave-safe bowl and add 2 tablespoons of refined coconut oil and the dark chocolate. Microwave in 30-second intervals until melted, about 1 minute and 30 seconds total.

Let the filling cool in the fridge until the consistency of butter, about 45 minutes. If it hardens too much, simply allow it to come to room temperature and stir every few minutes to soften.

TO ASSEMBLE:

Once the cookies and the filling are at ideal temperatures, fill the center of each cookie with an ample amount of chocolate-hazelnut goodness.


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