Yes to Yummy

Tag Archive: dessert

Chewy Peanut Butter Chocolate Chip Cookies

October 21, 2017 Print this page

The thickest, most decadent peanut butter cookie you will eat. Best served fresh out of the oven.

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 3 hr
Yield ~30 cookies

2 sticks of unsalted butter (1 cup), softened

1 1/4 cups of brown sugar

2 eggs, at room temperature

1 cup of salted peanut butter (crunchy or smooth, up to you)

1 tbsp vanilla extract

2 3/4 cup all-purpose flour

1/2 tsp salt (if you aren’t into salt, use unsalted peanut butter and keep salt at this amount)

1 tsp baking soda

2 cups of dark chocolate chips or chunks

Directions

In the bowl of a stand mixer (or in a bowl with an electric beater), cream the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl again. Add the peanut butter and beat until smooth. Add the vanilla and give a quick beat just to incorporate.

Add the flour, 1 cup at a time. Scrape down the bowl between each addition. During the final addition, add the salt and baking soda. The cookie dough should be quite thick: if you’re using a stand mixer, the dough should stick and hold its shape around the hook attachment. If still feeling a bit too wet, add up to 1/4 cup more flour.

If you’re good to go, fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap. Let chill in the fridge for 1-3 hours.

Preheat the oven to 350 degrees. Line a large baking sheet with plastic wrap.

With an ice cream scoop or two large spoon, shape the cookies. Do not flatten them in any manner. Space them evenly on the baking sheet. Bake until the edges begin to turn golden brown and the middle springs back with a gentle touch, about 12-14 minutes.

Let cool slightly, then transfer to a cooling rack. Serve warm, or keep in an airtight container for 3-4 days.


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Chocolate Mousse

May 16, 2017 Print this page

Need an easy dessert to impress your friends? Don’t have much equipment? No need to fear, chocolate mousse is here! With a straightforward list of ingredients and little work involved, this treat will both put you at ease and knock the socks off of anyone to whom you serve it.

Ingredients

Prep Time 15 min
Cooking Time
Total Time 4 hr
Yield 4-6 servings

2 cups of heavy whipping cream

3 egg whites

1/3 cup of sugar

6 ounces of good dark chocolate, finely chopped

1 teaspoon of vanilla extract

Pinch of salt

Directions

Place a medium/large bowl and a whisk in the fridge. Let chill for 30 minutes.

Remove the bowl and whisk, then add the heavy cream. Beat vigorously until stiff peaks form and the cream holds its shape, about 10 minutes. Set aside.

No whisk? No problem. Chill a glass jar with a screwable lid for 30 minutes, then pour cream in up to the halfway mark. Screw the lid on tight and shake vigorously until the cream stops making sloshing noises. If you open the lid and see that the cream has thickened, you’re done! If not, keep going. This method might sound silly, but trust me, it works in a pinch.

In a medium bowl, beat the egg whites with a whisk until soft peaks form, about 7 to 8 minutes. (If you don’t have a whisk, you can use a fork. It will be a pain in the butt, but it will get the job done.) Then add the sugar and continue beating until still peaks form, about 5 minutes longer.

In a small saucepan, melt the chocolate over medium-low heat until smooth. (You can also do this in a bowl in the microwave.) Remove from the heat and let cool for a few minutes.

Pour the chocolate into a large bowl. Gently fold in the egg white/sugar mixture with a spatula, going slowly as not to disrupt the aeration you’ve just created. Once only a few streaks of egg white remain, add the whipped heavy cream and vanilla. Continue folding gently until no streaks of white remain.

Put the bowl with the chocolate mousse in the fridge to chill for at least an hour, preferably four hours or longer.

Spoon the chocolate mousse into bowls or serving cups. Garnish with more whipped cream, berries and/or cocoa powder. Serve chilled.


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The Best Damn Chocolate Cake (vegan)

March 16, 2017 Leave your thoughts Print this page

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Hello. My name is Abby. And I like chocolate. Wait, correction. I love chocolate. Hang on, final correction. I AM FREAKING OBSESSED WITH CHOCOLATE AND WILL MARRY IT IF GIVEN THE OPPORTUNITY. There we go!

Chocolate has gotten me through a lot in my life, and for that, I am eternally grateful.

We’ve been eating a version of this cake in my family for years. The original recipe is from “Great Good Desserts Naturally” by Fran Costigan, a book that’s been sitting on our cookbook shelf for as long as I can remember.

The best part of this cake is that everyone can eat it. No, really, everyone. Which is why I decided to make it for the birthday of my dear friend Sophie.

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Guys, I’d like to introduce you to Sophie, a true soul sister of mine. We met through yoga last year and, after getting dinner together one night, became instant best friends. We share so much and I feel so grateful to have her in my life.

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Now, Sophie is a vegan…who also can’t eat gluten. Oh, I can see the reactions on your faces now. “What could she possibly eat? Grass? Air? Dirt?”

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Contrary to what may be depicted in this incredibly amusing meme, gluten-free vegans can actually eat quite a lot. Rice. Beans. Quinoa. All veggies and fruits. Potatoes and sweet potatoes. Nuts. Avocados. Dark chocolate. There’s plenty if you explore your options!

But when it comes to dessert, baking without dairy, eggs or flour can be a bit tricky. I’ve made plenty of vegan or gluten-free treats in my time, but rarely have I succeeded at simultaneously accomplishing both. But when Sophie’s 18th birthday came around on February 22nd, I knew I had to find a way to make a delicious dessert that fit the bill.

And this cake did the trick!

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By substituting wheat flour with gluten-free baking mix or gluten-free oat flour, you can make this delectable vegan chocolate cake for your Celiac or gluten-intolerant friends. And guess what? It still tastes incredible: moist, fudgy and so chocolaty you might go into cacao-induced shock.

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While the cake itself is beyond yummy, I think my favorite part of this dessert is the frosting. It’s like eating the lovechild of chocolate pudding and ganache. AMAZING.

And did the vegan enjoy her birthday cake? I think she did!

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Print this page

The Best Damn Chocolate Cake (vegan)

Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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Here’s to another year of tasty treats for my favorite vegan! <3


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The Best Damn Chocolate Cake (vegan)

March 4, 2017 Print this page

Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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Carrot Cake Cupcakes with Coconut Frosting

August 17, 2016 Leave your thoughts Print this page

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So, I think I can say I have really and officially made it. Eleven days from today, I will begin my freshman year of college. I said high school to myself for a second, then proceeded to chuckle because thank goodness I’m not going back there. Shudder.

All of this change is coming. I can feel it in my bones. New people, new city, new classes, new professors, new yoga studio, new room, new eating habits, new study habits…what isn’t going to be new?! Yes, I’m a little nervous, but I’m way more excited than nervous. I’ve been waiting for this time for four years, and boy, I have never been so ready to spread my wings and leave.

One thing I’m really going to miss? My kitchen! Cooking (and baking!) have been my anchor throughout those four crazy years, and it feels a little weird that I’ll be leaving my anchor behind this year.

Well, get ready for a new Yes to Yummy mini series, entitled, “Small Kitchen, Big Dreams.” And by small kitchen, I mean my mini fridge and microwave. Y’all ready for some MUG CAKES?!?!?!?! How about some OATMEAL JARS?!?!?!?! DORM ROOM HACKS?!?!?!?! HELL YEAH!!! #COLLEGE!!!!!

Sorry. That was a little weird and extreme. I’ll show you a cupcake picture to get things back on track.

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These were so good. My taste-testers agreed. According to my yoga teacher Emily, she took a bite of this cupcake in the car, expecting to save the rest for later. Needless to say the cupcake didn’t make it out of the parking garage.

There are oodles of lovely flavors and textures going on here. Chewy, crunchy, sweet, smooth, cinnamon-y…this cupcake is a perfect package for awesome. And you know what?! You can eat it for breakfast, too. Maybe leave off the frosting, maybe not. Choice is up to you.

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Wanna make ’em? Well, you should!

Print this page

Carrot Cake Cupcakes with Coconut Frosting

Ingredients

Prep Time 35 min
Cooking Time 25 min
Total Time 1 hr
Yield 12-15 cupcakes (or muffins)

4 eggs

3/4 cup of vegetable oil or coconut oil, melted

1 cup of brown sugar

1 tablespoon of vanilla extract

2 cups of whole wheat pastry flour

2 teaspoons of baking soda

2 teaspoons of baking powder

1/2 teaspoon of salt

1 tablespoon of ground cinnamon

1 teaspoon of ground allspice

1/2 teaspoon of ground cloves

Pinch of ground nutmeg

4 large carrots, grated

1 cup of pecans, chopped

1/2 cup – 1 cup of raisins (depending on how much you like raisins!)

Coconut frosting, doubled if you like a generous dollop of frosting

Toasted coconut flakes, for garnish

Directions

Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.

In a large bowl, beat the eggs lightly, then add the oil, sugar, and vanilla extract. Beat well to thoroughly combine.

In a small bowl, sift together the dry ingredients, excluding the carrots, pecans and raisins. Stir to combine and then, 1/2 cup of a time, incorporate into the wet ingredients with a spatula.

Once all of the dry ingredients are added, pour in the carrots, pecans and raisins. Fold gently with a spatula combine and stop just when well-mixed. Don’t overdo!

Using an ice cream scoop or two large spoons, distribute the batter between the prepared muffin tins, stopping about 2/3 of the way up. (If you run out of space, no worries — just prepare another muffin pan or wait until your first batch is done.)

Bake in the preheated oven until a toothpick comes out clean, about 20-25 minutes depending on how hot or cold your oven runs.

Once fully cooked, let cool in the muffin tin for half an hour, then transfer to a cooking rack to come to room temperature.

Meanwhile, prepare the coconut frosting, if desired. Once the cupcakes are cool, frost them and decorate with toasted coconut flakes.

Store in an airtight container in the fridge for up to three days — but best when eaten right away!


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All right folks, guess it’s a “see you later” for now? I can’t wait to update you on all of the yummy foods I’ll eat in New York. Keep your fingers crossed that I’ll make friends and not accidentally wind up on a train bound for Hoboken!


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