bake minutes – Des Chocolatines http://deschocolatines.com/ Sun, 20 Feb 2022 09:43:16 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png bake minutes – Des Chocolatines http://deschocolatines.com/ 32 32 White chocolate cookies and caramel pretzel https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Wed, 09 Feb 2022 12:05:13 +0000 https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Homepage ” dessert” White chocolate cookies and caramel pretzel  Total time: 30 minutes Published: February 9, 2022 This article may contain affiliate links. Read our disclosure policy. These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple […]]]>

Total time: 30 minutes

This article may contain affiliate links. Read our disclosure policy.

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

For the best cookies to bake this season, check out my articles on Cowboy Cookies, Cherry Garcia Cookies, Easy Sugar Cookies, and Gingerbread Sugar Cookies.

It’s been a minute since I came up with a new cookie recipe. And boy, was it worth the wait! Although they may seem complicated at first glance, these cookies were super easy to put together and were complete in just 30 minutes! Serve them to Santa Claus or keep them for yourself, I won’t say!

cookies on the edge of cups with milk

This is how you do it

Ready to do a quick inventory of your pantry to see if you can bake these delicious cookies in the next 30 minutes? Go ahead, I’ll wait.

Ready? Let’s go!

four steps for preparing cookie dough
  1. First, preheat your oven to 375 degrees, then very lightly grease a baking sheet OR line it with parchment paper or a baking mat.
  2. Next, get out a medium bowl and whisk together the flour, baking soda, baking powder, and salt.
  3. Take out another larger bowl and cream the sugars and butter together.
  4. Add eggs and vanilla and mix.
  5. Add the dry ingredients to the wet ingredients and mix until all the ingredients are just combined.
  6. To the batter, add a single cup of white chocolate chips along with the crushed pretzels and caramel pieces.
  7. Using a large cookie scoop or tablespoon, scoop the cookie dough into mounds on the baking sheet and arrange them at least 2 to 3 inches apart. Next, press the reserved white chocolate chips and whole pretzels (optional) on top of the cookie mounds.
  8. Place the cookies in the oven and bake for 9-11 minutes or until they begin to brown just around the edges. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. Repeat steps 7 and 8 until all of the cookie dough is baked.
four steps for preparing cookie dough

Why this recipe works

A twist on the same old– If you’re looking for a new way to mix up the same old chocolate chip cookie, give this a try! White chocolate chips, caramel and pretzels make an unexpected (but delicious) cookie!

Great combination of flavors – If you like the sweet and salty combo, this white chocolate cookie and caramel pretzel is for you. A great combination of flavors in every bite!

Texture, texture, texture – From the chewy caramel to the crunchy pretzel, and the crunchy/chewy texture of white chocolate and crunchy pretzels and the crunchy/chewy texture of cookie dough, these cookies will light up every taste bud and pleasure center in your brain.

easy ingredients – You probably have just about everything you need for these cookies in your pantry or fridge. And, if you have to take a quick trip to the grocery store first, you’ll find just about anything in the bakery aisle or the dairy section.

cross section of caramel white chocolate chip cookies on marble cutting board

Ideas for personalizing this recipe

  • Replace the white chocolate chips with milk, semi-sweet or dark chocolate. All are delicious!
  • You can use any type of pretzel you have on hand. If you like the look of mini twists on top but only have pretzel rods (for example) and don’t think a piece of pretzel rod will look good on top (I’m okay here), skip this part.
  • To mix together chocolate chips – use any type you like (regular, mini, chunk) and any flavor. Just make sure the final amount you use is 1 ½ cups.
  • If you want to make the tops of your cookies more cheerful for the holidays, add colorful M&M candy on top. (Red and green for Christmas, blue for Hannukah, pastel for Easter, etc.)

Expert advice

  • These white chocolate chip cookies store in an airtight container up to 1 week, if they can last that long in your home (I know they don’t in mine!)
  • You can also freeze these cookies up to 5 months. The pretzels will be softer than crispy when thawed.
  • Don’t skimp on with REAL butter (not margarine) and remember that “room temperature” should always be firm and slightly cool to the touch, not hot and soft.
  • I I would like to add an extra pretzel or half a pretzel on top of my cookies, but adding pretzels to the top is optional.
  • kraft made Caramel splits, and you can find them with the chocolate chips in most grocery stores.
  • To keep these cookies soft and chewy while storing them at room temperature, I have add a slice of bread to the container too much. The bread absorbs any excess moisture and keeps the cookies moist for up to three days.
caramel cookie and pretzel with bite

More delicious recipes

Did you make these cookies? FANTASTIC! Please rate the recipe below!

cookies lying on a table with pretzels, white chocolate chips and caramel pieces

White chocolate cookies and caramel pretzel

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: ten minutes

Total time: 30 minutes

Servings: 24 cookies

Instructions

  • Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment paper or a baking mat.

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  • In a large bowl, cream together the butter and sugars.

  • Mix eggs and vanilla.

  • Add the dry ingredients to the wet ingredients and mix until just combined.

  • Stir in a cup of chocolate chips, crushed pretzels and caramel pieces.

  • Use a large cookie scoop to form mounds of cookie dough and arrange them at least 2-3 inches apart on your prepared baking sheet. Press reserved white chocolate chips and whole pretzels (optional) on top of cookie mounds.

  • Bake for 9 to 11 minutes until the cookies start to brown just around the edges. Let cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

  • Repeat with remaining cookie dough. Store them in an airtight container for up to 1 week (although they won’t go that long without being eaten – just to say).

Remarks

Butter: use REAL butter (not margarine) and remember that ‘room temperature’ should always be firm and slightly cool to the touch, not hot and soft.
Pretzels: I like to add an extra pretzel or half a pretzel on top of my cookies, but that’s optional.
Caramel chips: Kraft makes caramel chunks, you can find them with the chocolate chips in most grocery stores.

Nutrition

calories: 278 calories, Carbohydrates: 37 g, Protein: 3 g, Fat: 13 g, Saturated fat: seven g, Trans fat: 1 g, Cholesterol: 36 mg, Sodium: 238 mg, Potassium: 93 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 260 UI, Vitamin C: 1 mg, Calcium: 43 mg, Iron: 1 mg

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Recipe: vegan cherry and dark chocolate cakes by Jordan Rondel https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Sat, 15 Jan 2022 16:00:00 +0000 https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Jordan Puck This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand. These cakes are a one-bowl wonder and are so easy to make. You can turn this recipe into a single cake if you prefer, and you can […]]]>
This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

Jordan Puck

This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

These cakes are a one-bowl wonder and are so easy to make.

You can turn this recipe into a single cake if you prefer, and you can use any type of fruit you like, but I especially love the combination of dark chocolate and cherries.

If using cherries, you can use fresh pitted cherries, frozen and unthawed, or jarred and drained.

READ MORE:
* Recipe: Sesame Seed Crackers from Jordan Rondel
* Cinnamon Orange Shortbread Wedges with Orange Blossom Frosting
* Caker’s halva, milk chocolate, grilled hazelnut cake
* Recipe: Cake with lemon, olive oil and tarragon from the Caker

Preparation time: 10 minutes

Cooking time: 30 minutes

Ready on time: 1h10

Makes: 10 large cupcakes

Ingredients

For the cake:

200 g spelled or all-purpose white flour

150g soft brown, light muscovado or coconut sugar

100g ground almonds

2 teaspoons baking powder

pinch of sea salt

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup light olive oil

150g cherries

100 g dark chocolate chips, 70% cocoa

For dusting:

2 tablespoons processed Dutch cocoa powder

Method:

Preheat the oven to 170°C in convection. Grease or place muffin papers in 10 holes of a large cupcake/muffin tray.

In the bowl of an electric mixer, combine the flour, sugar, ground almonds, baking powder and salt.

Gradually add the milk, vanilla and oil.

Fold in cherries and chocolate chips by hand.

Divide the batter evenly among the 10 holes.

Bake for about 30 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.

Allow cakes to cool for 10 minutes before unmolding onto a cooling rack.

Once the cakes have completely cooled, sprinkle with cocoa powder using a fine sieve.

Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

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Chocolate cookies | American recipes https://deschocolatines.com/chocolate-cookies-american-recipes/ Wed, 12 Jan 2022 11:18:04 +0000 https://deschocolatines.com/chocolate-cookies-american-recipes/ We earn commission for products purchased through certain links in this article. There is nothing more traditional than a classic chocolate chip cookie and this is one of the easiest recipes to follow to make your own. If you want to bake chocolate chip cookies at home, all you really need are basic ingredients like […]]]>
  • We earn commission for products purchased through certain links in this article.

  • There is nothing more traditional than a classic chocolate chip cookie and this is one of the easiest recipes to follow to make your own.

    If you want to bake chocolate chip cookies at home, all you really need are basic ingredients like flour, butter, and an egg – but it’s so amazing! And these chocolate chip cookies are a sure winner for anyone with a sweet tooth. Our recipe uses dark chocolate for the chunks, pecans to give these cookies a little extra crunch, and cocoa powder for a chocolate flavor all over the place. But you can also spice up the recipe even more by grating the zest of an orange in the mixture before putting it in the oven.

    Ingredients

    • 100g (3½oz) softened butter

    • 125 g (4 oz.) Light muscovado sugar

    • Yolk of 1 medium egg

    • 125g (4oz) plain flour

    • 30g (1oz) cocoa powder

    • ½ teaspoon of baking soda

    • 100g dark chocolate bar (50-70% cocoa), roughly chopped

    • 60 g (2 oz.) Pecans, chopped

    • 2 baking sheets, covered with a teflon foil

    Method

    • Beat butter and sugar together until light and fluffy. Stir in the egg yolk, then sift the flour, cocoa and baking soda and mix well. Cool for 5 min.

    • Add the chopped chocolate and nuts. Cool the mixture while the oven heats to 5 or 190 ° C.

    • Divide the mixture into 10 and roll each portion into a ball. Arrange, spaced out on baking sheets, then press to flatten to about 1.5 cm (½ inch) thick. Bake for 10 to 12 minutes until risen and cracked but still a little soft and gooey.

    • Let cool for 5 minutes, then transfer to a wire rack to cool.

    Top tips for making chocolate chip cookies:

    Because this is such a simple recipe, the best thing you can do to take your cookies to the next level is to use high quality ingredients. For example, premium butters won’t contain sunflower or vegetable oils, and they’ll also produce a better cookie right out of the oven.

    You might also like:

    Sugar cookies

    Peanut butter cookies

    Snickerdoodles

    Click to rate

    (287 notes)

    Sending your note

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    Raspberry and white chocolate muffins [Vegan] https://deschocolatines.com/raspberry-and-white-chocolate-muffins-vegan/ Wed, 05 Jan 2022 15:01:36 +0000 https://deschocolatines.com/raspberry-and-white-chocolate-muffins-vegan/ We all need a convenient, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to make and simple enough for older children to make on their own. These are […]]]>

    We all need a convenient, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to make and simple enough for older children to make on their own. These are particularly popular with children because the muffin is delicious, light and still slightly sticky when cooked.

    Reproduced with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift

    Raspberry and white chocolate muffins [Vegan]

    Ingredients

    • 2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add a teaspoon of xanthan gum)
    • 2 1/2 teaspoons (11 g) baking powder
    • 1 cup (200 g) extra fine golden caster sugar
    • 1/2 cup (130 ml) sunflower oil or other neutral oil
    • 3/4 cup (180 ml) unsweetened plant-based milk
    • 2 teaspoons (10ml) vanilla extract
    • 1 1/4 cups (150 g) fresh or frozen raspberries
    • 7 oz (200 g) vegan white chocolate chips or chopped chocolate

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    Preperation

    1. Preheat the oven to 400°F/200°C (180°C convection) and line a muffin pan with 12 muffin papers.
    2. In a large bowl, combine flour, baking powder and sugar.
    3. In a separate bowl, whisk together the sunflower oil, vegetable milk and vanilla extract.
    4. Pour the frozen raspberries and white chocolate into the flour mixture and mix. Make a well in the center of the dry mixture, pour in the wet ingredients and mix. Be careful not to overmix; it’s okay if there are a few small floury bits.
    5. Divide the mixture evenly among the muffin papers, filling them three-quarters full. Place the muffin tin in the center of the oven and bake for 35 minutes, until golden brown. For even browning, bake the muffins for 20 minutes then rotate the pan for the last 15 minutes. Check if the muffins are cooked through by inserting a toothpick or skewer; it will come out clean when ready.
    6. Take the muffin tin out of the oven and place it on a cooling rack for 15 minutes. Then remove the muffins to the wire rack to cool completely.
    7. Store in an airtight container for up to 3 days.

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    These chocolate cookies for adults pair perfectly with a glass of sherry https://deschocolatines.com/these-chocolate-cookies-for-adults-pair-perfectly-with-a-glass-of-sherry/ Thu, 16 Dec 2021 06:00:00 +0000 https://deschocolatines.com/these-chocolate-cookies-for-adults-pair-perfectly-with-a-glass-of-sherry/ There is a lot of cookie making right now. Maybe your family is looking forward to the same selection of cookies year after year: my mom could be relied on to produce Swedish ginger cookies called Peppparkakar, spritz cookies and a cookie called Starlight Mint Surprise, which won a competition. national pastry based on basic […]]]>

    There is a lot of cookie making right now.

    Maybe your family is looking forward to the same selection of cookies year after year: my mom could be relied on to produce Swedish ginger cookies called Peppparkakar, spritz cookies and a cookie called Starlight Mint Surprise, which won a competition. national pastry based on basic sugar. cookie dough in which was buried a chocolate-mint disc, which is no longer made.

    There were more and we were looking forward to them. “Why, it just wouldn’t be Christmas without…” and fill in the blanks with the names of the annual favorites.

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    A Chocolate Cookie Recipe Without Eggs For Lazy Weekend Baking https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Sat, 23 Oct 2021 07:00:00 +0000 https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety. But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s […]]]>

    Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety.

    But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s not forget the all-important crisp versus soft debate.

    Read also | Vanilla course for the cooking season

    Now a gorgeous new cookbook from one of the world’s best bakers devotes an entire section to these options. Dorie Greenspan has already written 13 books mainly devoted to sweets; she has won several James Beard awards and received the Order of Agricultural Merit from the French government for her outstanding culinary writings.

    Cooking with Dorie: sweet, savory and simplee ($ 35; Mariner Books) includes approximately 150 recipes. There is a chapter devoted to large and small cakes and another to pies, pies and cobblers for all seasons.

    Six of the recipes in the book are specifically aimed at chocolate chip cookies, including a maple bacon version of Mary Dodd and a “World Peace Cookies 2.0”, as well as the classic.

    The caramel chocolate chip cookies aren’t technically in the dedicated section, but Greenspan thinks they deserve a place there. Because they contain chunks of chocolate and nuts, “that means they could rightly be called chocolate chip cookies, although perhaps those who lived briefly in France,” she writes.

    In fact, Greenspan places these treats in the Chocolate Chip Cookie Hall of Fame. On the one hand, they satisfy almost all categories: the treats, shaped like a mini pie, have the crisp edges of a buttery and crumbly shortbread as well as a tender texture in the center, with pieces of melted chocolate. “Like so many of my favorite recipes, it’s a surprise,” Greenspan said in a phone interview. She notes that despite the cookie’s name, there is no caramel in the recipe.

    Read also | Let’s make cakes with ghee and garam masala

    She gets that cookie synergy by baking the dough in muffin tins, which means it can be crispy against the sides of the hot pan. “The butter and sugar almost caramelize, you get bonus flavors. Ordinary ingredients made extraordinary, ”she says. Her recipe includes nuts, but these are optional – chocolate fans can add more chunks to the mixture instead.

    Greenspan notes that while chocolate chip cookies are by no means seasonal, they are well suited for this time of year. On the one hand, their caramel-flavored echoes fall. On the other hand, they are slice and bake cookies. As people begin to welcome others into their homes and the entertainment season arrives, it helps to have logs of cookie dough ready in a freezer. “Home cooking was a necessity during the pandemic,” says Greenspan. But the audience was limited. “Now is a fun time for bakers. We cook to share. And we have more people to share with.

    The following recipe is adapted from Cooking with Dorie: sweet, savory and simple by Dorie Greenspan. Tester’s Note: You might be tempted to use a baking sheet, but hopefully you won’t, the texture is really better in muffin tins.

    Biscuits with chocolate and caramel pieces
    Makes 24 cookies

    2 sticks (8 oz.) Unsalted butter, cut into pieces, at room temperature
    Half a cup of sugar
    Half a cup of icing sugar
    Half a teaspoon of fine sea salt
    1 teaspoon of pure vanilla extract
    2 cups all-purpose flour
    Large chunks of half a cup of dark or milk chocolate or large chips
    About half a cup of coarsely chopped walnuts, toasted or not, or more pieces of chocolate

    In a large bowl, beat butter, both sugars and salt together on medium speed until creamy, about 2 minutes. Beat the vanilla. Add the flour all at once. Beat a few times, until the risk of flying the flour has passed, then beat on low speed until the flour is almost completely incorporated. Don’t beat too much, you want the mixture to be more lumpy than smooth. Add the chocolate and nuts and incorporate using a flexible spatula.

    Knead the dough if necessary so that it comes together. Divide it in half and shape each piece into a 6 inch long log; they will be barely 2 inches in diameter. Wrap each log in plastic and refrigerate until firm, at least 2 hours. (Logs can be refrigerated for 3 days or frozen for 2 months.)

    Preheat the oven to 350F. Butter a muffin pan, two if you have them. Score a log at ½ inch intervals, then slice it into slices with a chef’s knife, cutting sharply through the chips. Place each puck in a muffin pan. Bake for 20 to 22 minutes, until cookies are golden around the edges and slightly soft in the center. Let the cookies stand for 3 minutes, then gently remove each one with the tip of a table knife and let cool on a wire rack. Let the pan cool, then repeat with the remaining log. Serve cookies warm or at room temperature.

    Read also | The science of baking a cake

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    Pumpkin Chocolate Muffins [Vegan] – A green planet https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ Mon, 27 Sep 2021 11:47:13 +0000 https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat. Pumpkin Chocolate Muffins [Vegan] Ingredients 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking soda 1/2 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground […]]]>

    These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

    Pumpkin Chocolate Muffins [Vegan]

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 1/2 teaspoon baking soda
    • 1/2 tablespoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon of salt
    • 3/4 cup mashed pumpkin
    • 3/4 cup powdered sugar
    • 1/4 cup light brown sugar
    • 1/2 cup plant-based yogurt
    • 1/2 cup melted vegan butter
    • 1 teaspoon of vanilla extract
    • 1/4 cup cocoa powder

    Preperation

    1. Preheat the oven to 350 ° F. Butter a muffin tin or line with muffin tins.
    2. Sift together the flour, baking powder, spices and salt. Put aside.
    3. Combine pumpkin puree with powdered sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until well combined.
    4. Add the dry ingredients and mix until just combined. Do not over mix.
    5. Pour half the batter into a second bowl and add the cocoa powder.
    6. Pour the pumpkin and cocoa nibs into the muffin pan, alternating between the doughs until cups are ¾ full.
    7. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
    8. Lift onto a wire rack and let cool completely.



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    Chocolate banana muffins recipe https://deschocolatines.com/chocolate-banana-muffins-recipe/ Mon, 23 Aug 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-banana-muffins-recipe/ IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and […]]]>

    IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.

    Preparation time: 20 minutes | Cooking time: 20 minutes

    MAKES

    10 muffins

    INGREDIENTS

    • 100 g dark chocolate (70% cocoa), cut into pieces
    • 130g plain flour
    • 30g cocoa powder
    • 100 g soft brown sugar
    • 2 teaspoons of baking powder
    • 1 ripe banana, chopped
    • 30g of plain yogurt
    • 50 ml light olive oil
    • 1 large egg
    • 1 teaspoon of vanilla extract
    • 100g of cooked quinoa
    • 50 g finely grated sweet potato
    • Runny honey, for icing (optional)

    METHOD

    1. Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
    2. Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
    3. Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
    4. Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
    5. Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
    6. If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.

    Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore

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    Incredibly delicious vegan and gluten-free double chocolate cookies https://deschocolatines.com/incredibly-delicious-vegan-and-gluten-free-double-chocolate-cookies/ Mon, 07 Jun 2021 07:00:00 +0000 https://deschocolatines.com/incredibly-delicious-vegan-and-gluten-free-double-chocolate-cookies/ If you don’t tell people these cookies are gluten-free and vegan, they’ll never know, says chef Ryan Scott, owner of Ryan Scott 2Go Catering in San Francisco. Scott recently featured the cookies on “The Today Show,” along with a recipe for his Spicy Taco Salmon. Both recipes are featured in his new collection, “The No-Fuss […]]]>

    If you don’t tell people these cookies are gluten-free and vegan, they’ll never know, says chef Ryan Scott, owner of Ryan Scott 2Go Catering in San Francisco. Scott recently featured the cookies on “The Today Show,” along with a recipe for his Spicy Taco Salmon. Both recipes are featured in his new collection, “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $ 30).

    The cookies, which are made with coconut oil instead of butter, are a perfect sweet treat for vegan dads this Father’s Day. And if you don’t need the cookies to be gluten-free, you can use regular all-purpose flour.

    Incredibly delicious vegan and gluten-free double chocolate cookies

    Makes 24 cookies

    Ingredients

    2⁄3 cup coconut oil, at room temperature but solid, not liquid

    2⁄3 cup lightly packed brown sugar

    1⁄2 cup granulated sugar

    1⁄2 cup unsweetened almond milk

    2 1/2 cups gluten-free all-purpose flour, such as Cup4Cup

    1⁄2 cup unsweetened cocoa powder processed in the Netherlands or extra dark

    1 teaspoon of salt

    1 teaspoon of baking soda

    1⁄2 teaspoon of baking powder

    2 cups vegan dark chocolate chunks, divided use

    2 tablespoons of Maldon sea salt

    instructions

    Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

    Using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3 to 4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more.

    Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

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    Double Chocolate Gluten Free Vegan Biscuits Recipe https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Tue, 25 May 2021 07:00:00 +0000 https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Chef’s Notes If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you […]]]>

    Chef’s Notes

    If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you will forgive me” plan, and it hasn’t failed me yet!

    Technical tip: When measuring cocoa powder, be sure to put the cocoa in the measuring cup before leveling it with a spatula. Scooping up the cocoa with the measuring cup will result in too much cocoa for this recipe.

    Exchange option: If you don’t need them to be gluten-free, use regular all-purpose flour.

    Preperation

    1.

    Preheat oven to 350 F. Line two baking sheets with parchment paper.

    2.

    In a medium bowl using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3-4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more. Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

    3.

    Place 2 tablespoon mounds of dough on prepared baking sheets, spacing cookies at least 2 inches apart. Press remaining chocolate pieces onto top of cookie dough balls and sprinkle a small pinch of flaky sea salt on each. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and not roll back, but it will not be runny or shaky.

    4.

    Let cool completely on the mussels. Store in an airtight container or zippered bag at room temperature for up to 5 days.

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