Yes to Yummy

Tag Archive: caramel

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.


Tags: , , , , , , , , , , , , , ,

Samoa Cookies (gluten-free, vegan, nut-free)

June 17, 2014 Leave your thoughts Print this page

094

Pure genius always comes flowing out of my oven when I’m trying to procrastinate on studying for something.

That is, if you define “pure genius” as homemade Girl Scout cookies.

119

Oh yes, you heard right. I have made the first ever Girl Scout cookies to appear on Yes to Yummy–it only took me a year. Or possibly a little longer.

I wish I hadn’t waited so long. As my mom said, “These are cookie crack.”

106

The sad thing about real Girl Scout cookies is that they look all friendly and happy, yet they’re filled with some pretty nasty ingredients. You really want to eat ’em and support eight year-old girls across the country, but have you taken a peek at the box? The first ingredient is sugar–meaning it’s the most prevalent ingredient–and the cookies themselves contain partially-hydrogenated oils (READ: TRANS FATS), corn syrup (more sugar), and enriched flour (white flour where all of the nutrients were taken out and man-made vitamins and minerals were added back in). Ouch.

Thankfully, you can make a homemade version relatively easily, and they taste so much better. And–bonus–they’re gluten-free, grain-free, vegan (so no dairy or eggs), nut-free, and paleo-friendly! (Not that cavemen ate cookies; I don’t really think there are any “paleo” desserts, haha.) Pretty much, these cookies are just various forms of coconut, so I do hope you aren’t allergic.

But coconut is good for you, so that must mean these cookies are good for you too…right?!

074

So, what actually is a Samoa? I think I’ve only had a “real” one once, maybe twice in my life, but I can still remember that intoxicating combination of shortbread cookie, caramel, toasted coconut, and chocolate. What could be bad?

This cookie is built off of the same flavor profiles, but I gave them a bit of a healthy update. I made the shortbread from coconut flour and coconut oil for healthy fats and some fiber, then used a combination of maple syrup (sugar, but more nutrients than white sugar) and peanut butter (you could also use sunflower seed butter) for a sweet, rich caramel, then topped it off with dark chocolate for a more adult taste. Yummy!

085

Another thing I love about this recipe is that it makes a lot of cookies, which means I got to share them with more of my friends! If you live under a rock in the middle of nowhere and don’t have anyone to give these to, I recommend freezing them and defrosting whenever you want a little treat. I know they’re addicting, but don’t eat them all at once. That would be bad. Very bad.

088

Are you ready to make these tasty little guys? I am! Let’s get started.

Recipe adapted from this one and this one.

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

033

In the bowl of a stand mixer, combine 1/2 cup of coconut flour, 1/4 cup + 1 tablespoon of arrowroot powder, 5 tablespoons of maple syrup, 1/2 cup of softened coconut oil, 2 teaspoons of vanilla extract, and a pinch of 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.

034

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.

050

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.

045

In a small saucepan, combine 1/2 cup of 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 1 1/2 cups of unsweetened 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.

055

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.

124

What is your favorite Girl Scout Cookie? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , , , ,

Pumpkin Spice Frosting

December 21, 2013 Print this page

The quintessential fall flavors, all in one delicious frosting. Serve on top of Pumpkin Spice Latte Cupcakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 8 cupcakes

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

Directions

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.

With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

Pipe onto Pumpkin Spice Latte Cupcakes.


Tags: , , , , , , , , , , , , , , , ,

Pumpkin Spice Latte Cupcakes

November 19, 2013 Print this page

These cupcakes are a perfect fall treat for both little kids and big kids! Hinted with notes of autumnal deliciousness, they’re sure to please any palate.

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 8 cupcakes

FOR THE CUPCAKES:

4 eggs

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree (preferably fresh)

1/2 cup of full-fat coconut milk

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

2 tablespoons of tapioca flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

FOR THE FROSTING:

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

FOR THE CARAMEL:

1/4 cup of water

1/2 cup of coconut nectar (can be substituted with honey)

1 1/2 tablespoons of sunflower seed butter (can be substituted with smooth almond butter)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don’t stick to the cupcakes and are good for the environment.

In the bowl of a stand mixer (or by hand, if you’re feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.

Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.

In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don’t want to over-mix!

Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.

Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a “crumb” feel.

Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

FOR THE CARAMEL:

Combine the water, coconut nectar, and sunflower seed butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

TO ASSEMBLE:

Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes. Repeat until the desired amount of caramel is on the cupcake. Dust the top with some cinnamon.


Tags: , , , , , , , , , , , , , , , ,

Pumpkin Spice Latte Cupcakes

November 19, 2013 Leave your thoughts Print this page

039

I really have no idea how someone came up with a pumpkin spice latte. I mean, who puts pumpkin in coffee? Seems like a weird combination.

If you think about it, pumpkin doesn’t actually taste what people claim it to be. What we tend to classify as pumpkin flavored is really the combination of cinnamon, clove, allspice, and nutmeg, usually with some maple syrup thrown in there. On  its own, pumpkin really doesn’t taste like much…it tastes like, well, a squash. The mysteries of the food world.

Personally, I’d rather eat my dessert than drink it. Not that I don’t love a good mocha or milkshake, but I find a cupcake or cookie much more satisfying. These cupcakes taste just like the popular drink–and they’re so much healthier, too! If you want to impress guests for Thanksgiving, this recipe is a great choice: I’ve tripled it before, and the cupcakes turned out just as tastily. (Yes, I baked and frosted 28 gluten-free, grain-free, dairy-free, nut-free cupcakes.) Feel free to ask my taste-testers what they thought, but I think everyone really enjoyed these.

Ready to get baking? Let’s go.

Preheat the oven to 350 degrees and line a muffin tin with 8 parchment liners. Gluten-free baked goods tend to really stick to the pans and dishes they’re cooked in, so parchment liners help eliminate some of the messiness and leave you with a clean, beautiful dessert. When I watched people unravel their dessert, all of the cupcakes peeled easily from their wrappers!

022

In the bowl of a stand mixer, beat 4 eggs on medium until pale yellow and bubbly, about 3-4 minutes, then add in 1 cup of pumpkin puree (preferably homemade), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1/2 cup of coconut milk, 1 teaspoon of apple cider vinegar, and 1 tablespoon of vanilla extract. Mix on medium for one or two minutes more.

Slowly drizzle in 1/4 cup of melted coconut oil and mix for another minute. Stop the mixer while you prepare the dry ingredients.

In a small bowl, sift together 1/2 cup of coconut flour, 2 tablespoons of tapioca flour, 2 tablespoons of pumpkin pie spice, 1 teaspoon of baking soda, and a generous pinch of salt. Stir together to completely combine and set aside.

1/3 at a time, pour the dry ingredients into the wet ingredients with the stand mixer on medium-low. Once everything is completely combined, STOP. You don’t want to over-mix!

Using two large spoons or an ice cream scoop, drop the batter into the muffin liners, filling them each up about 3/4 of the way.

025

Bake until the cupcakes are firm and golden brown on top, about 30 to 35 minutes. A toothpick should come out clean in the center.

Let the cupcakes cool in the tin for 15 or so minutes, then transfer to a cooling rack to come to room temperature. Make the frosting while you wait!

In the bowl of a stand mixer with the whisk attachment, beat together 1/2 cup of palm shortening, 1/2 cup of pumpkin puree, 2 tablespoons of arrowroot powder, 2 teaspoons of coconut flour, 1/3 cup of maple syrup, 1 heaping tablespoon of pumpkin pie spice, and a generous pinch of salt until light and fluffy, about 3 to 4 minutes. Taste and add more maple syrup, seasonings, or pumpkin, if necessary. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

If you want to add extra decoration to your cupcakes, make this vegan caramel, adapted from a recipe from Healthful Pursuit. It’s super easy: just combine 1/4 cup of water, 1/2 cup of coconut nectar or honey, and 1 1/2 tablespoons of sunflower seed butter or smooth almond butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

To assemble the cupcakes, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel, let some of it drip off back into the saucepan, then drag the spoon back and forth on the surface of the frosting to create a drizzle pattern. Dust the top with cinnamon, and voila!

035

What is your favorite fall drink? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , , , , , ,