Chewy Chocolate Coconut PinwheelsMakes 12Dough
3/4 cup sweetened coconut ( I used Baker’s)1/4 cup white sugar
1/4 cup brown sugar
1/4 cup shortening ( I used Spectrum’s Organic Palm Oil, it was pricy, but nice to work with)
1 T. corn syrup
2 T. water
½ t. vanilla
1 cup flour
1/4 t. baking soda
1/8 t. saltGanache
3 ounces safe chocolate chips ( I used Divvies)
1 heaping tablespoon soy creamer ( I used Silk vanilla)1.) Put the coconut in a food processor and chop the heck out of it. Keep chopping it down until it is fine.
2.) In a medium bowl, cream the brown and white sugar with the shortening with a hand mixer. Add the corn syrup and water and beat until smooth and fluffy. It will curdle and separate for a bit, but should come back together if you beat it enough. Add the chopped coconut and beat again.
3.) In a small bowl, mix the flour, soda and salt together. Whisk to mix the ingredients.
4.) Pour the flour mixture into the shortening and sugar mixture. Mix carefully with the hand mixer on low until the dry ingredients are just incorporated. Don’t over-beat or the cookies will be tough.
6.) Place the dough between two pieces of plastic wrap. Roll out to a rectangle, about 7 x 8 inches. Set in the refrigerator to chill for about 30 minutes.
7.) To make the ganache, microwave the chocolate chips and soy creamer until melted, 10 seconds at a time mixing well between zaps. If the mixture seems particularly thick, add a splash more creamer and whisk well. Allow the mixture to cool and thicken slightly.
8.) Remove the dough from the refrigerator, remove the top layer of plastic wrap and orient the dough so the short edge is at your waist and it spreads out longer in front. Spread the ganache over the surface of the dough. Spread to all the edges, except the top edge. Allow 1/4 inch of chocolate-free space at the top. Allow the ganache to firm up a bit before trying to roll the dough up.
9.) Now is the time for guts. In your best Julia Child voice, belt out “Never Apologize!” and get moving. Starting at the front edge, carefully starting rolling the dough. Use the plastic wrap underneath the dough to help guide it. Stop to patch any major cracks. If the ganache squirts out everywhere, pause until it hardens up a bit. Wrap the whole beautiful log up in the plastic wrap, squeeze it back into shape, tap the ends gently into a nice log and place it in the refrigerator to chill for 30 minutes or so.
10.) Preheat oven to 350. Cut the log into 1/2 inch slices. Turn the log a bit after each slice to keep the shape round as you slice. Bake on a parchment-lined baking sheet for 10-12 minutes, until the tops just turn golden brown. They are crumbly when hot, so allow the baked cookies to rest on the cookie sheet for a few minutes before transferring to a rack to cool.
Merry Christmas and Happy New Year! Christmas baking is alway so fun around here. The sheer poundage of sugar I go through is staggering. Granted, half those experiments end out in the trash, but sugar is cheap! This dairy-free peppermint patty recipe has been a stand-by for a few years now, no expirimenting needed. The recipe is very fun to make, kind of like playing with peppermint playdough. Your hands smell wonderful afterwards!
If you really want to feel like a mad scientist, you can add a cool something called ‘invertase’ to the filling. Invertase is an enzyme that catalyzes the breakdown of sucrose (table sugar) into fructose and glucose. Honeybees use it to make honey. Confectioners use it to liquify solid sugar, like in chocolate covered cherries or in Junior Mints. You can make these candies without the invertase, they will be firm like a chilled York peppermint patty. If you’d like to try a softer, gooeyer mint like an After Eight, order up some invertase. I bought mine through Sugarcraft, a terribly addicting website.
2 1/2 cups powdered sugar
2 T. corn syrup
1 1/2 T. water
1 T. peppermint extract
1 T. coconut oil or shortening
1 t. invertase (totally optional, but fun
pinch of salt
1 cup safe chocolate chips ( I used Divvies)
1-2t. coconut oil or shortening
1.) Beat 2 cups powdered sugar with the rest of the ingredients in a mixer with the paddle attachment until smooth. Add the remaining 1/2 cup of powdered sugar slowly, mixing until smooth and relatively firm.
2.) Shape into a log, 1 1/2 inches in diameter. Wrap in plastic wrap and freeze. You can keep frozen for a long time.
3.) To finish the candy, slice the log into 1/4 inch thick rounds, reshape as needed and refreeze on a waxed paper lined cookie sheet while you melt the chocolate.
4.) This is the cheaters method of ‘tempering’ chocolate. I am simply unable to temper chocolate. I don’t even want to admit how many books, methods and thermometers I’ve used. I know my limitations. Melt the chocolate in the microwave slowly, 10-20 seconds at a time and mixing between zaps. When the chocolate is almost completely melted, add the coconut oil or shortening and stir until smooth. Add more oil if the chocolate seems too thick to dip. Don’t add too much or the chocolate will be soft when finished at room temp. This isn’t the worst thing in the world, it just makes for messy eating.
5.) Using a plastic fork with the middle tines snapped off, dip the frozen patties in chocolate, flipping once and shaking off the excess. Set them on waxed paper to harden. Sprinkle with crushed candy canes if you want.
6.) The patties can be stored in the refirgerator for a few weeks. If you used invertase, keep them at room temperature for a few days to allow the enzyme to work to liquify the solid sugar. The enzyme doesn’t work well when cold. You can refrigerate them after the room temp resting period for longer storage.
Perfect Vegan Peppermint Patty Recipe, Perfect Dairy-Free Peppermint Patty Recipe, Perfect Homemade Peppermint Patty Recipe.
Time to put on my thinking cap and put off the house cleaning for another Daring Baker’s Challenge. My kitchen is pretty sticky right now, so I’ll post first…clean later. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don’t think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman’s Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn’t heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don’t burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1.) Don’t even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.
Time to put on my thinking cap and put off the house cleaning for another Daring Baker’s Challenge. My kitchen is pretty sticky right now, so I’ll post first…clean later. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don’t think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman’s Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn’t heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don’t burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1.) Don’t even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.
Honestly, my kids are not for lack of frozen treats during the summer. Our freezer is full of freeze pops and other frozen juice treats. There are so many great safe options out there in popsicle world…unless you really want a creamy dairy-free fudgesicle. The two dairy-free options in the store are either the terribly pricey and oddly numbered 3-pack of So Delicious Fudge Bars for $5 or the less expensive Sweet Nothings Fudge Bars which kinda gross me out having “pea starch” as an ingredient.
Dairy-Free Fudgesicles1 cup safe chocolate chips (I’ve used Divvies and Enjoy Life)
1/2 cup vanilla or chocolate soymilk
1 box silken tofu (12 ounces)1.) In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring between zaps, until melted and smooth.
2.) Using a stand blender, immersion blender or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy. A hand mixer or whisk won’t do it, you have to blend it well to get the tofu lumps out.
3.) Freeze in popscicle molds. I’m a Midwesterner. I have Tupperware ones. But I did buy them on eBay and didn’t go full Midwest and buy them at a Party.
I actually didn’t start out trying to make homemade Thin Mints, but was really on a borderline obsessive quest for the perfect egg-free and dairy-free chocolate wafer cookie to decorate a cake I want to try later this month. My quest took me through many recipes…Martha, King Arthur, Thomas Keller, Heidi Swanson, Alice Medrich…and finally, in desperation, after a pile of failed trials, I just gave up and tried my own recipe…and doggone if it wasn’t exactly what I was looking for.
Egg-Free and Dairy-Free Thin Mint CookiesMakes about 100 1-inch cookies1 1/2 cups cake flour (I used Swan’s Down, be careful…Pillsbury Softasilk has egg and dairy.)3/4 cup cocoa powder ( I used Nestle)1 1/4 cup powdered sugar1/4 teaspoon baking soda1/4 teaspoon salt1 3/4 sticks (14T) dairy-free margarine, room temp ( I used Fleischmann’s Unsalted Margarine)2 cups of safe chocolate chips for dipping ( I used Divvies)2 T. shorteningPeppermint extract to taste1.) I found these to be pretty fussy as far as measuring goes. For the flour, cocoa and powdered sugar, I first fluffed up the item to be measured with a spoon or my measuring cup and then scooped with the measuring cup and leveled off with a knife.2.) Place everything except the margarine into a food processor and pulse a few times to mix.3.) Slice the margarine into the food processor bowl.4.) Pulse about 8-10 times until the margarine is well blended, the mixture is still crumbly and hasn’t come together into a ball yet.5.) Dump the crumbly mixture onto a piece of plastic wrap and form into a flat disk.6.) Refrigerate for at least an hour.7.) Roll out to 1/4 inch thickness and cut into 1 inch rounds or hearts. I have a really cool set of nesting fluted round cutters that I got from Amazon, which I use all the time, the smallest size is perfect.8.) Place the cookies on a parchment or Silpat-lined baking sheet and place in the freezer.9.) Preheat the oven to 350 while the cookies freeze.10.) Bake for 10-12 minutes. They should puff up, then flatten out. When they start smelling good, they’re probably ready.11.) Let them rest on the baking sheet for a few minutes before moving to a cooling rack, they’re pretty fragile when hot.12.) When cool, you can dip them! Melt the chocolate chips and the shortening in a microwave, 30 seconds at a time, stirring well until they are completely melted. Mix in the peppermint extract. I used about 1/4 teaspoon per cup of chocolate chips, you may want to use more or less. Dip the cookies quickly and place on a Silpat or waxed paper. Make sure to tilt and shake the cookies so the chocolate coat is thin and not really overwhelmingly thick. Once you’re done, put all the cookies in the freezer. Once the chocolate is dry, you can transfer all the cookies to a freezer-safe container for safe-keeping! Enjoy!
…but someone needs to taste-test the CHOCOLATE!! In the wake of Valentine’s Day leftovers, and an impending baking challenge, I pulled out all the dairy, egg and nut-free chocolate from the pantry and did a little taste test. Yes, there is safe chocolate out there…you just have to look!
1.) Divvies: I love Divvies, their products are cute and the company has such a positive attitude. I also loved finding them in Disney World! Their chocolate chips are my standby. I order a 5 pound bag along with some cookies twice a year. They are full-sized semi-sweet chips and remind me of the intense chocolate in Ghirardelli semi-sweet chocolate chips. The price is $30 for 5 pounds, or $6.50 for a 1 pound bag (but why would you go small?) Their chocolate bars are so fun for a sweet treat. The Benjamint Crunch is a huge hit around here with little crispy shavings of peppermint candy mixed in the bar ($4/ bar).2.) Enjoy Life Chocolate Chips: These are mini chocolate chips, but are pretty intense on the chocolate flavor. They melt a bit too much in chocolate chip cookies or granola bars, but they are great for sprinkling on sundaes or rolling around the edges of ice-cream sandwiches. They cost $3.49 for 10 ounces and are being stocked more frequently in health food stores. They also make a chocolate bar called Boom Choco Boom ($1.99 for 1.4oz) that is a treat to snack on or chop into chunks.3.) Amanda’s Own: These are mini chocolate chips and look exactly like the Enjoy Life chips, but are more sweet/waxy and not as chocolaty as Enjoy Life. They cost $6.65 for 1 pound. These were not my favorite. I’ll save my money and buy Amanda’s Own amazing chocolate creations instead! Their shaped chocolates are truly their niche, where else can you get a dairy and egg-free chocolate advent calendar!!4.) No-Nuttin‘ 70% Dark Chocolate Chunks: Wow! Intense, bittersweet chocolate chunks. My girls love dark chocolate, so these were actually their favorite for snacking on and for adding to trail mix. These run $8.99 for 13 ounces, not the cheapest of the bunch, but a little goes a long way with these guys.
So my final report on the allergy-friendly chocolates: Divvies wins for the “normal” style of chocolate chip, Enjoy Life wins for being the only option I can find easily in a bind at my local health food store, Amanda’s Own chips are not something I will buy again but I will keep buying her amazing little shaped chocolates, No-Nuttin’ is something I’ll use only for special occasions and even then, it will be sparingly due to the strength of the chocolate.
Dairy and Egg Free Pot De “Creme”1 cup safe chocolate chips ( I used Divvies)1/2 cup Vanilla or Chocolate soymilk (depending on how intense you want it to be!)1 12 ounce box of silken tofu, liquid drained1 t. vanilla extract1.) In a microwafe-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.2.) Dump in the tofu and blend well with a wisk or a hand mixer until smooth and fluffy.3.) Mix in the vanilla.4.) Spoon into cups and chill for 1 hour. It will thicken up as it gets cooler.
