Tag: gluten free chocolate

Double chocolate, chocolate chip cookies, with gluten-free and plant based options

by stephsimply, posted in Recipes

“If you can’t change the world with chocolate chip cookies, how can you change the world?” – Pat Murphy

Photo by Lucas Guizo on Pexels.com

Eat Mostly Healthy, but . . .🍫

As most regular readers know, I focus on eating overall healthy foods, 95% of which are plants.  Nonetheless, I do save room for a daily sweet treat, which is typically dark chocolate.  However, I do love to bake, and two of my favorite goodies to make from scratch are brownies and chocolate chip cookies.  These special-treat recipes were handed down to me from my Grandmother Helen. 

Once I was diagnosed with celiac disease in my late 40s, I had to learn to adjust all my family favorite recipes to gluten free versions.  Still, I have no complaints as it has just been one long baking adventure ever since!

In fact, I often chat with my brother, who also loves to bake, about different recipes, and he was recently telling me about a cookie recipe he baked: chocolate, white chocolate chip cookies.  I could see the color contrast of white chocolate chips against the chocolate background making a beautiful and decadent cookie.  However, I am not a white chocolate fan. (In my mind, white chocolate is a poseur, but hey, that’s my opinion!)

Best of Both Worlds 🍪

Still, the idea of chocolate cookies sent me down a rabbit-hole of thoughts.  What if I could create a gluten free cookie that combined the best of two worlds–grandmother Helen’s brownies and chocolate chip cookies?  Hmm.  Now there was a thought worth considering.

After hitting up several of my favorite cooking sites, including Mama knows gluten free, Very best baking, Gluten free palate, and King Arthur baking, I cobbled together a recipe similar to Grandmother Helen’s chocolate chip cookies–only with cocoa powder, espresso, and a couple of other minor tweaks. Therefore, I felt comfortable and confident assembling and baking these cookies for the first time since the recipe was so similar..

What a Treat! 😋

And what a treat they were! The cookies were soft and tender with a slight chew.  Best of all, they were full of that melt-in-your mouth flavor you want to savor. I varied the types of chocolate chips in size and degrees of flavor–from semi-sweet to darker variations.  

Ultimately, this created a cookie that was everything I could have hoped for. It was as if an un-iced brownie and chocolate chip cookie romantically collided, creating a hybrid of flavor and texture. Of course, you can absolutely use white chocolate chips or a mix of both types if that’s your thing. Feel free to also sprinkle the tops with a bit of white baking sparkling sugar before baking if you’re feeling extra jazzy!

Give it a Try! 👩‍🍳

Next time you have a hankering for something chocolate and gooey, try this recipe!  It makes plenty, so you have enough for sharing!  And, if you do bake them, I’d love to hear your feedback!

From my home to yours, I wish you an occasional no-so-healthy, but homemade indulgent treat baked with love–just like Grandmother Helen!

P.S.  Thank you, Scott, for the inspiration for this recipe!

Double Chocolate Chip Cookie, gluten free

Ingredients:

2 ¼ cup all purpose flour (can use gluten free version)

½ cup cocoa powder* (I used Dutched-processed)

1 sachet of espresso powder, optional

1 teaspoon baking soda

½  teaspoon salt

½  cup butter, softened to room temperature (I use dairy-free version)

½  cup vegetable shortening*

¾  cup sugar

1 cup brown sugar*

2 large egg, room temperature*

1 tablespoon apple cider or white vinegar

2 teaspoons pure vanilla extract

2 cups chocolate chips, mixed varieties, including white chocolate chips, if desired

Directions:

*Please read notes below recipe before baking

(Set out butter and eggs 1-2 hours in advance to allow them to come to room temperature)

Preheat oven to 375 degrees

In a small bowl, combine dry ingredients: flour, cocoa, baking soda, salt, and espresso, if using. Set aside.

In a separate bowl, using a mixer, cream together butter and shortening until creamy 

Beat in both sugars and vanilla extract until creamy, scraping down sides of bowl as needed

Beat in eggs and vinegar for at least two minutes until creamy.

Gradually beat in dry ingredients until well incorporated

Gently fold in chocolate chips

Drop by rounded spoonfuls onto ungreased cookie sheets

Bake 8-10 minutes until cookies are puffed

Allow to cool on pan for 2 minutes before transferring to cooling rack

Store at room temperature in airtight container for up to 5 day

Can freeze leftovers in airtight container for up to 3 months 

Makes 2-4+ dozen cookies, depending upon how big you make your cookies.

Baking Notes (In the order in which they occur in recipe):

*Can use a mix of traditional cocoa and Dutched cocoa powder, if preferred

*Can use 1 cup butter and NO shortening for a crispier cookie

*I prefer dark brown sugar in cookies for a deeper, richer flavor

*To replace egg, combine either 2 tablespoons of flaxseed or chia seed with 4 tablespoons of water and set in fridge for at least five minutes to set

Double Dark Chocolate Muffins

by stephsimply, posted in Recipes

with gluten free and vegan options

“All you need is love.  But a little chocolate now and then doesn’t hurt.”–Charles M. Schulz

Photo by Pixabay on Pexels.com

Dark Chocolate Love 🍫❤️

My love for dark chocolate is no secret.  Even as a kid, on the rare occasion, typically around Christmas, when those Hershey miniature chocolates were given as part of Christmas presents, I would trade my milk chocolate for the special dark bar.  Now, I know that bar is only made of about 45% dark chocolate, but at the time, it was the darkest chocolate for which I was aware.  

Back then, I didn’t eat dark chocolate because it was good for me–who knew in the 70s?  I just liked that bittersweet taste.  Plus, we rarely had candy as a kid, so eating a Hershey’s bar, even the miniature kind, was a real treat.  

As an adult, I still like the bittersweet taste of dark chocolate, but I had to learn to develop a healthy relationship with food, especially chocolate, and it wasn’t always easy.  Who doesn’t love good food, especially tasty sweets?  Over the decades, however, I have decided what our grandparents taught us was right all along.  Eat your fruits and vegetables first, but always save a little space for a sweet treat!

Make a batch and share the chocolate joy!

I don’t bake desserts weekly like my grandmother used to do, but I do enjoy baking when my time allows.  And, if I am baking something with dark chocolate in it, well, that’s all the more fun.

  My sister-in-law, Jacki, recently sent me a recipe she found in a Woman’s World magazine which is very similar to a variation I found on the website, It Doesn’t Taste Like Chicken. My recipe adaptation, listed below, is a hybrid of the two recipes based upon my own personal dietary needs as I have to eat gluten-free due to celiac disease, but I also choose to eat plant-based.  Therefore, feel free to adjust and tweak ingredients based upon your family’s preferences.

While I recognize, this recipe probably isn’t the most healthy choice for everyday, it does offer several benefits, making it a justifiable splurge.  First, there is oat flour, which is full of fiber, protein, vitamins, and nutrients, and it can help lower cholesterol.  Secondly, there is both cacao powder–an unprocessed version for cocoa powder, but you can always use cocoa powder–and dark chocolate chips, both of which contain magnesium, antioxidants, and flavonols.. The antioxidants can help lower cholesterol, and the flavonols offer numerous benefits such as supporting heart health, balancing the immune system, and boosting brain function to name a few of the benefits.  

Double the chocolate; double your pleasure!

Flexible and Adaptable REcipe 💜

Lastly, I forgo eggs and oil in baking when possible due to the fact that fats cause me reflux issues–and that’s no fun!  The cider vinegar makes a great egg replacement and helps the muffins rise.  Plus, you won’t even taste it once baked!  While the apple sauce retains the muffins’ moisture content without adding saturated fat.  

Even with all of these adaptations, please do not think I am saying this is an ultra-healthy breakfast recipe because oatmeal with fresh fruit, or avocado on whole grain toast, are probably healthier choices.  However, for a special weekend or holiday treat, or even as a dessert, these muffins are full of a rich chocolatey flavor and texture that is oh-so-yummy!  Serve them warm and drizzle your favorite topping over them or eat them plain.  These muffins freeze well–for up to three months in an airtight container–for future weekend treats, so you can be sure none of your muffins go to waste. 

From my home to yours, as always, I wish you (mostly) healthy, happy, and homemade fun!  Let me know what you think of these!

Make a batch and share the chocolate joy! 💖

Double Dark Chocolate Muffins

Ingredients:

1 ¼ cup oat flour (Can substitute all-purpose flour or gluten-free all purpose flour)

¾ sugar

½ cup cacao or cocoa powder 

2 teaspoons baking powder

1 teaspoon instant espresso powder, optional

½ teaspoon salt

1 cup favorite milk (I use plant-based)

½ cup applesauce (Can use equal amount of oil, if preferred)

2 tablespoons almond or peanut butter, melted 

1 tablespoon apple cider vinegar

¾ + ¼  cup dark chocolate chips (I used plant-based and gluten-free version)

Directions:

Preheat oven to 400 degrees

Line 12 muffin tins with cupcake cups

In large bowl, whisk together flour, sugar, cacao powder, baking powder, and salt

Melt peanut butter in microwave for 20-30 seconds

Fold in milk, applesauce, peanut butter, and vinegar

Stir in ¾ cup chocolate chips

Divide batter evenly among cups

Top cupcakes with remaining chocolate chips (I like to use mini chocolate chips on top.)

Bake 18-22 minutes or until toothpick inserted in center comes out clean

Allow to cool 10 or so minutes before serving

Makes 12 muffins which can be stored at cool room temperature for up to three days, or frozen in an airtight container for quick reheated treats

Feel free to dunk!

Chocolate Chip Muffins, gluten-free, plant-based options

by stephsimply, posted in Recipes

“Procrastibaking: the art of making muffins instead of whatever else you should be doing.”–as seen on INTO THE COOKIE JAR

I had work to do, but there it sat.  The lone, leftover banana.  Muddled and marred by dark brown spots, hiding its inner-sweetness.  Too mushy to eat, but perfect for baking.  But what?

Nosing around in my cabinets, I noticed a partial bag of chocolate chips.  Hmm?  Maybe I could bake chocolate chip cookies, but would I be able to use a banana in it?  Not sure if that would work, at least regarding taste.  Then, it hit me like a Monday morning: muffins!

Photo by Anton Uniqueton on Pexels.com

I was pretty sure that I had once read that bananas can be used as a substitute for an egg in a recipe.  Sure enough, for once, my memory was correct. One banana equals one egg. Now don’t get me wrong, bananas cannot do everything an egg can do when baking, but in a recipe such as this one, where I am also including vinegar and baking soda, bananas are a decent substitute.  

Speaking of vinegar . . . Why add it to baking?  Historically speaking, vinegar has been used in baking for centuries.  One such example was during the Great Depression when rations, such as eggs and butter, were limited.  One teaspoon of baking soda combined with one tablespoon of vinegar makes baked goods light and fluffy.  Even if you are using an egg, adding one tablespoon of vinegar to a cake, cookie, or bread recipe will help batter rise, increase moisture, and even brighten the color.  

Photo by Rosana Solis on Pexels.com

Regarding flours, you will notice that I chose a combination of two different types as well as oat bran.  This was an intentional choice due to the fact that I have celiac disease, so I cannot consume wheat.  Additionally, I wanted to increase the fiber/nutritional content of these muffins while keeping the texture light and fluffy side.  Think of it as a compromise–balancing out the white flour and sugar with the nutritional profile of oats!  Plus, I happen to like baking with oats and oat flour due to the texture and moisture oats tend to create while not lending an overpowering flavor.  Nonetheless, you could use almond flour, rice flour, or other preferred varieties. In fact, you could simply use nothing but all-purpose flour if that is your preference.  As long as the total amount of flour remains the same, most flours should be fine!

Photo by Polina Tankilevitch on Pexels.com

Finally, feel free to play around with the stir-ins.  There’s up to one cup total, so make the recipe yours.  Stir in raisins, walnuts, peanut butter chips, dried cranberries, chopped dates, butterscotch chips, chopped pecans, and so forth.  Make the recipe fit both your taste preferences and/or the ingredients you have on hand. 

Once these muffins are baked and cool enough to serve, slather one with butter or your favorite nut butter.  Dip them in maple syrup–who says it’s for pancakes only?  Drizzle agave or honey over the tops.  Then again, eat ‘em plain–after all, they will be plenty moist! 

Customize this recipe, and make it work for you and yours!  Then, hit me up on social media, or send me an email, and let me know what variation worked for you!  In the meantime, enjoy procrastibaking! 🙂  

Chocolate Chip Muffins, with gluten-free, plant based options

Recipe inspired by Betty Crocker’s 40th Anniversary Edition Cookbook Betty Crocker’s Cookbook/40th Anniversary Edition Hardcover – September 1, 1991,

Allergy Awesomeness,  Rhian’s Recipes, HealthyGirl Kitchen

Ingredients:

¾  cup oat flour*

¾ cup oat bran*

1 cup all purpose flour, gluten-free flour*

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ripe banana

1 cup milk, any variation

½ cup sugar

1 tablespoon white or apple cider vinegar

2 teaspoons vanilla extract

½ -1 cup chocolate chips, gluten-free and/or vegan if desired/needed

½ cup chopped walnuts, optional

Sparkling sugar

Directions:

Preheat the oven to 350 degrees.

Line 12 muffin tins with parchment paper or nonstick cooking spray.

In a large bowl, mix together flours, baking powder, baking soda, and salt.

Mash banana in a medium bowl.

Stir in milk, sugar, vanilla, and vinegar.

Gently combine liquid ingredients into dry ingredients until just combined.

Fold in chocolate chips and/or nuts, if using.

Divide batter evenly among cups.

Top with extra chips, and/or sprinkle with sparkling sugar, if desired.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out dry.

Allow muffins to cool in the pan for 5 minutes before turning onto a cooling rack.

Serve immediately.

Can store leftovers in the fridge for up to 3 days, or can freeze for up to 3 months.

After refrigerating or freezing muffins, reheat muffins before serving.

Makes 12. 

*Notes: Feel free to mix and match types of flours, and even leave out the bran, to suit your needs/taste preferences as long as the total amount of flour used equals 2 ½ cups.  Additionally, while I have to bake/eat gluten free and choose to eat plant based, you choose the ingredients that match your preferences.  Finally, you can use an egg, ¼ cup applesauce, or ¼ cup yogurt to replace the banana if desired or don’t have a banana on hand.

You’ll need two bowls.
Mix your dry ingredients in one bowl.
Mash your banana well.
Stir in wet ingredients with banana.
Pour wet ingredients into dry and gently mix.
Be sure to preheat oven and prepare muffin tins. I prefer parchment liners.
Stir in those luscious chocolate chips.

Divide batter evenly and top with desired toppings. I added mini chocolate chips and white sugar.
Allow muffins to cool on a rack, but feel free to serve warm!

Enjoy the yummy results of procrastibaking!

Gluten-free, Chocolate Donuts with Glaze: make your house smell like a bakery outlet

by stephsimply, posted in Recipes, Uncategorized

And the donut stood there with a glazed expression.–Unknown

Honestly, I am not what I would call a “donut” person.  Even before I knew I had celiac disease, I never, per se, craved donuts.  However, when I was quite young, my grandparents would occasionally drive about an hour away from their home to a Dolly Madison bakery outlet.  They would buy treats that would normally never be in my own childhood home.  Oatmeal cream pies, twinkies, fruit pies, zingers, and bags of donut gems. I can recall the childlike appeal of those colorful, catchy items on my grandparents’ kitchen table.

I never really understood why they made this trip because my grandmother was an excellent cook and an exceptionally tasty baker of desserts.  Up until the day my grandfather went to a nursing home, it seemed as if Grandmother always had some freshly baked dessert on-hand.  Maybe they made this trip because they came of age during the depression and never had much during those lean years.  Then again, it could have had more to do with the fact that they had once owned and operated a grocery store and simply enjoyed having packaged products. 

Photo by Henri Mathieu-Saint-Laurent on Pexels.com

Regardless of the reason, the grandkids were often able to reap the benefits of these bakery outlet trips.  While we were certainly limited in the amount of sweets we were permitted to eat, my grandparents were always more lenient.  In particular, I fondly recall those donut gems that came in the white bag with a cellophane center allowing purchasers to see those orbs of processed confectionery–ready to spike blood sugar levels of consumers far and wide, especially the small bodies of children.  

In the end, I am not sure if those memories have inspired my latest obsession with donut baking, but I do find baking these treats once per month to be a sweet, creative outlet in a world often filled with bitter headlines.  However, I do try to find ways to bake these donuts a bit more healthily–although let’s be honest, they’re still donuts.  Nonetheless, this recipe is gluten-free that can be made free from animal products, if desired, and it is less sugary than those rings of gems from that long ago bakery outlet. 

Why not set aside less than an hour of time to bake up a pleasant headline in your own home? They are easy to make and a cinch to glaze.  You don’t even have to own a donut pan. Most of all, your house will be smelling like a bakery outlet without the two-hour round trip drive! 

These donuts are ready to be eaten or glazed.

Gluten-Free Chocolate Donuts with optional Glaze

Donut Ingredients:

1 egg OR 1 tablespoon ground flaxseeds + 3 tablespoons water*

1¼  cup oat or all-purpose (gluten-free) flour**

⅓ cup dutched cocoa powder ***

⅓ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon vinegar

¾ cup milk

3 melted tablespoons of favorite nut-butter, butter, or applesauce****

1 teaspoon pure vanilla extract

Chocolate Glaze Ingredients:

½ cup gluten-free chocolate chips

1-2 tablespoons milk

2 teaspoons pure maple syrup

¼ teaspoon pure vanilla extract

Directions:

  • If using flaxseed, combine flaxseed + 3 tablespoons of water, set in the fridge to “gel” for 10-20 minutes.
  • Preheat the oven to 350 degrees.
  • Prepare a donut pan(s) with a light coating of nonstick cooking spray, OR if you do not have a donut pan, do the same with a muffin pan and plan on filling with batter ½ way full.
  • Combine dry ingredients until well blended.
  • Mix in the remainder of wet ingredients including flaxseed/egg with a large wooden spoon.
  • Divide batter among 8-10 donut spots of donut pan.
  • Bake for 10-15 minutes until a toothpick inserted comes out clean.
  • Allow to cool in the pan for 5 minutes before flipping onto the rack to cool 10-15 more minutes. Serve immediately or add glaze. Makes 8-10 donuts.
Look at this yummy glaze, ready for donut dipping.

To make glaze:

  •  Lightly spray a microwave-safe bowl with non-stick cooking spray.  
  • Add in chocolate chips and milk. Heat for 30-45 seconds until slightly melted.
  • Stir gently, and once well mixed, add in maple syrup and vanilla extract
  • While glaze is still warm, individually dip one side of each donut into glaze, and place back on the cooling rack to firm up. Repeat for each donut.  Feel free to add sprinkles, sparkling baking sugar, or shaved bits of chocolate for a more festive look. 

Recipe Notes:

*Choosing between the egg or flaxseed is personal preference, but it is worth noting that

  flaxseed is plant-based. 

**I have celiac disease, so I cannot bake with wheat-based flours.  However, if you do

 do not have a gluten allergy, feel free to use all-purpose flour instead.

***I prefer dutched cocoa powder over regular cocoa powder due to its mellow, smooth

 flavor that I find to be less bitter than regular cocoa powder.  Plus, it makes baked goods

 dark and rich looking.  However, IF using REGULAR cocoa powder, reduce baking

 powder to ½ teaspoon and baking soda to ¼ teaspoon.

****Nut-butters, including tahini, offer a richer flavor and consistency; whereas, butter offers a lighter flavor and can be dairy or plant-based.  Applesauce is a no-oil choice. 

Enjoy!!