23 posts tagged “baking”

VEGAN BANANA CAKE

What you'll need . . .

• 1/2 cup vegan butter (I like Earth Balance), softened
• 1/2 cup raw sugar
• 1/2 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 medium bananas
• 1/3 cup applesauce
• 1 and 1/2 cup wheat pastry flour
• 1/2 cup instant oats
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• (soy milk, if batter is too dry)

Method . . .

1. Preheat oven to 325 degrees F. Grease an 8 inch square pan (I used a glass one).
2. Cream sugar and butter together until light and fluffy.
3. Add bananas, applesauce, and vanilla extract. Mix until well combined.
4. Add flour, oats, cornmeal, and baking powder. Mix. Add soy milk if batter is too dry.
5. Pour mixture into the pan . . . and then bake for 35 to 40 minutes (until a toothpick inserted in the middle comes out dry).
6. Let cool completely before frosting (also, I cut mine in half to make a layer cake).

CHOCOLATE FROSTING

What you'll need . . .

• 6 tablespoons vegan butter (Earth Balance)
• 2 teaspoons vanilla extract
• 3 cups vegan confectioners' sugar
• 3/4 cup cocoa powder
• 1/3 cup soy milk (or your favorite non-dairy substitute -- I think it'd be interesting to try coconut milk)

Method . . .

1. Cream the butter and vanilla together with an electric mixer on low to medium speed.
2. In a separate (large) bowl, combine the confectioners' sugar and cocoa powder with a whisk.
3. Add dry ingredients to the wet until fully integrated. Slowly add the soy milk to the mix until you have reached the desired consistency. (I found that I thought I'd added too much milk . . . because the frosting was dense and heavy . . . but actually I needed to add a few more splashes, and it turned out fine. Just add the milk s-l-o-w-l-y.)
4. Spread onto cake -- and I added some walnuts to my middle layer.
   

Have a lovely Tuesday!

Happy Valentine's Day! As you can see, I'm still stuck on Friday the 13th -- but today my husband and I plan to spend hours cooking and baking our V-Day feast! So here's a quick recipe for extremely healthy cookies -- full of oats, blackberries, walnuts.

AND they're vegan.

FUNKY BLACK MAGIC COOKIES

What you'll need . . .

• 1/2 cup Earth Balance (or other butter sub.)
• 1 cup dark brown sugar
• 1/4 cup applesauce
• 1-1/2 teaspoon ginger powder
  
• 1/4 cup orange juice
• 1 cup wheat pastry flour
• 3 tablespoons dark cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups oats
• 1/3 cup crushed walnuts
• 1/3 cup frozen blackberries

Method . . .

1. Preheat oven to 350 degrees F.
2. In the bowl of an electric mixer, cream together Earth Balance (or other butter sub.) and brown sugar until fluffy.
3. Add applesauce, ginger powder, and orange juice -- beat until well combined.
4. In another bowl, whisk together the wheat pastry flour, cocoa powder, cocoa powder, baking powder, baking soda, and salt.
5. Add dry ingredients to wet -- mix until well combined.
6. Add oats 1/2 cup at a time while mixing on low speed.
7. Mix in crushed walnuts and frozen blackberries. You may wish to run the blackberries through a food processor to make the pieces a bit smaller (or not).
8. On a baking sheet (preferably prepared with a piece of wax paper) drop heaping tablespoons of dough 2 inches apart.
9. Bake for 12 to 14 minutes -- rotating pan halfway through.
10. Cool and enjoy!
    

I've been working now for 12 days straight . . . but I still found some time to squeeze in this month's challenge last Saturday. First, I had never, EVER made anything like tuiles before -- so that aspect of the challenge was incredibly exciting for me. And despite their amateurish thickness (Yes -- I've notice that everyone else's are much thinner and crispier), they tasted amazing . . . looked pretty . . . and I think I'll most definitely make them again.

I didn't muse over the whole process before beginning -- so when I had finally whisked together the paste/dough and put it in the refrigerator to cool, I went mad searching around the house for some type of stencil material. As you can see in my photos, I didn't find anything that actually worked (I tried a piece of card stock, several cookie cutters, etc., etc.). To make them look fancy, I used a bit of pink food coloring and -- when they were RIGHT out of the oven -- lightly pressed our potato masher into them to make a design.


A few broke while being tranfered from baking sheet to rolling pin . . .


While others simply basked in the morning sun . . . (I certainly wish MY Saturday had been so restful!)


I paired them with a rich ricotta chocolate mousse (another new recipe for me -- see below).




What You'll Need . . .

Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

• 65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
• 60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
• 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
• 2 large egg whites (slightly whisked with a fork)
• 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour (I mixed in 1/8 cup coconut flour)
• (I added some sesame seeds)
  
• 1 table spoon cocoa powder/or food coloring of choice
• Butter/spray to grease baking sheet

Method . . .

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones . . .




RICOTTA CHOCOLATE MOUSSE

What you'll need . . .

• 6 ounces dark chocolate, chopped
• 15-ounce container part-skim ricotta cheese
• 1/4 cup soy milk (or regular milk)
• 1/2 teaspoon vanilla
  

Method . . .

 

1. Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
   
2. In a food processor bowl combine cheese, soy milk, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

{January is Tuile Month for DB!}
This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Please visit the Daring Bakers Blogroll to check out more masterful creations!

 

To break habit, I baked without chocolate OR peanut butter last night . . . and the results were both interesting and delicious. I started out my quest just trying to make basic sugar cookies (I planned to later cover them with a thick white frosting). I followed Martha Stewart's "Old-Fashioned Sugar Cookies" recipe and quickly discovered, however, that I didn't have any lemons or lemon juice on hand.

That part is kind of important, as the description of the cookies includes: "The crunchy coating gives way to a soft cookie with bright, lemony flavor in each bite."

We also don't have any orange juice (we're going away for the holidays tomorrow, don't judge!), which was my second option. Hmmm. Would lime work? Maybe . . . and we had some left over from yesterday's Charred Chili Relleno dish . . . so I gave it a whirl and also replaced half the flour with coconut flour.

Instead of frosting, I thought it'd be neat to make a glaze . . . so I taste-tested several versions before settling with what's pictured above -- a secret, extra-spicy glaze. Of course, I'll give you the secret recipe.

Just keep reading!




COCONUT-LIME SUGAR COOKIES
(a twist on the traditional . . . a new holiday favorite)

What you'll need . . .

• 1-1/2 cups wheat pastry flour
• 1-1/2 cups coconut flour
• 1 teaspoon baking soda
• 1 tablespoon coarse salt (you may use less -- a coworker gave me the idea to use more salt . . . it's wonderful!)
• 1-3/4 cups sugar
• 1/4 cup light brown sugar
• 1 tablespoon lime juice
• 1 cup (2 sticks) unsalted butter at room temperature (or Earth Balance)
• 2 large eggs (or your favorite egg replacement -- I think applesauce would work well for this recipe)
• More fine sugar for dusting

Method . . .

1. Preheat oven to 350 degrees F. Sift together flour, baking soda, and salt.
2. Put sugars and lime juice in the bowl of an electric mixer fitted with the paddle attachment.
3. Mix on medium speed for 30 seconds and then add the butter -- mix until pale and fluffy (about 1 minute).
4. Mix in eggs -- one at a time -- and then reduce speed to low so you can gradually (and that's important, GRADUALLY) mix in the flour mixture.
5. Scoop large-ish dough balls using a 2-inch ice cream scoop. Roll balls in sugar and then drop onto parchment paper-lined baking sheets (you don't have to line them, but I did for once), spacing three inches apart.
6. Flatten cookies slightly . . . and then transfer to the oven.
7. Bake until golden, about 15 minutes (mine took 17), rotating sheets halfway through.
8. Let cookies cool completely on wire racks and then top with glaze.

SECRET SPICY GLAZE

What you'll need . . .

• 1 cup vegan powdered sugar (or regular will do)
• 2 teaspoons lime juice
• 6-8 teaspoons water (which you'll add slowly until you reach your desired consistency)
• 2 teaspoons honey (or I imagine maple syrup or agave nectar would work)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• A pinch or two cayenne pepper
• 1 to 2 tablespoons sesame seeds (or omit this part)

Method . . .

1. In a medium bowl, use a fork to mix together powdered sugar, lime juice, and water. Note: As mentioned above, you'll wanted to gradually add the water until mixture is a thin glaze (but not TOO thin . . . it's up to you).
2. Add honey (or substitute), which thickens it a bit . . .
3. Then add all other ingredients.
4. When cookies are completely cool, glaze them. I found it was helpful to put some parchment paper underneath my cooling rack to catch the drips. Glaze will harden in about half an hour (depending on how thick you applied it).

 

Blog Showcase :: 2009 ::




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Cooking with Canned Goods Day #2: Today's recipe makes use of a large can of whole peeled tomatoes. It's also a mix between a pizza crust recipe on the back of my flour box and one from Martha Stewart's Baking Handbook. Basically, I crave pizza every day. So, when I discovered that we didn't have any cheese in the house last Tuesday, I got creative.

I must apologize in advance, though, as this 16-step process is rather labor intensive. I suppose it isn't terribly difficult, there's just a lot going on all at one time. Oh, vegans: the egg is completely optional (it was added at my husband's request).

Enjoy it! <3




SPINACH & TOMATO FOCACCIA

What you'll need . . .

For the bread:

• 1 package active dry yeast
• 1 cup warm water (115 degrees F)
• 3 cups white or wheat flour (or a mix)
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon rosemary

For the topping:

• 28 ounce can of whole peeled tomatoes
• 1/4 cup Olive oil
• 2 teaspoons salt
• Garlic, minced (however much you'd like to add)
• Spinach (fresh, but if you don't have any, you can just make a tomato focaccia)
• 1 egg (again, optional)
• Parmesan cheese or nutritional yeast to taste

Method . . .

1. Preheat the oven to 300 degrees F.
2. Roast the tomatoes: First take canned tomatoes and slice them into thin rounds. Divide between two baking sheets, drizzle oil & salt on top.
3. Bake until tomatoes begin to shrivel and juice on the pan has reduced, about 45 minutes.
4. In the meantime, start making the dough: Dissolve yeast in warm water and allow to rest for 5 minutes.
5. Stir in 1-1/2 cups flour, sugar, salt, olive oil, rosemary, and then another cup of flour.
6. Then knead in the remaining flour for five minutes -- you may need to add more water depending, but you should have a smooth, elastic dough.
7. Spray a medium-sized bowl with nonstick cooking spray (or use your hand to coat it with oil) -- set dough in and turn to fully coat.
8. Cover and allow to rise in a warm, draft-free place for 15 minutes.
9. When the tomatoes are done -- take them out of the oven to cool. Then generously brush another rimmed baking sheet with oil and set aside.
10. Increase oven temp. to 425 degrees F.
11. Take dough and place onto oiled baking sheet. Start flattening out & flip so that both sides are coated with oil.
12. Using lightly oiled hands, keep spreading the dough evenly, making sure it completely fills the sheet. The dough should be dimpled (from pressing with your fingertips) and full of bubbles.
13. Cover baking sheet with plastic wrap and let rise for 15 minutes.
14. Arrange tomatoes atop the dough. Add spinach, garlic, parmesan/nutritional yeast, etc.
15. Place in oven and bake for 15 minutes -- rotating sheet halfway through.
16. Then add egg (if you wish) and bake for another 5 minutes or until the egg has set. If you bread begins to brown, cover with aluminum foil.

Blog Showcase :: 2009 ::




Do you read Method? I want to read YOUR blog (or view your website) -- and I'm hosting a Blog Showcase on Monday, Jan. 5, 2009. Simply visit THIS POST to find out how you can be included on the list. ALL sites will be featured (of course, this is a PG-ish rated blog, so keep that in mind).

Have a lovely day & don't forget to SUBSCRIBE!

One of the main reasons I bake is because I crave sweets almost constantly. So, when a craving for peanut butter & chocolate (the most common of all) consumed me Sunday night, I made these cookies. They're a bit juvenile, so I think they're perfect for kids (and me) -- still a bit healthier than the usual, store-bought cut & bake kind, but with all the flavor.

And who wants all THIS in their cookie (from Nestle's Ultimates - Peanut Butter Lovers)?

SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUT BUTTER FLAVORED MORSELS (SUGAR, PARTIALLY HYDROGENATED PALM KERNEL AND PALM OILS, MILK AND NONFAT MILK, PEANUTS, PEANUT FLOUR, AND 2% OR LESS OF SOY LECITHIN, SALT, HYDROGENATED PALM OIL, ARTIFICIAL VANILLA FLAVORS), MARGARINE (PALM OIL, WATER, SUNFLOWER OIL, HYDROGENATED COTTONSEED OIL, SALT, VEGETABLE MONO- AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, BETA CAROTENE COLOR, VITAMIN A PALMITATE ADDED), PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED RAPESEED AND COTTONSEED OILS, SALT), WATER, EGGS, HIGH FRUCTOSE CORN SYRUP, MOLASSES, SALT, CORNSTARCH, PEANUT BUTTER PASTE (PEANUTS, PEANUT FLOUR, PARTIALLY HYDROGENATED PALM KERNEL OIL, SALT, HYDROGENATED PALM OIL), BAKING SODA, SODIUM ALUMINUM PHOSPHATE, VANILLA EXTRACT, MONO- AND DIGLYCERIDES AND POLYSORBATE 60, VANILLIN - AN ARTIFICIAL FLAVOR

Not me, that's for sure. Convenient? Yes. Scary? Also yes.



PEANUT BUTTER CANDY COOKIES

What you'll need . . .

• 1 cup extra crunchy peanut butter (I used a natural variety from Wegmans)
• 1 cup butter or Earth Balance (at room temp.)
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups unbleached white flour
• 1-1/2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• m&ms
  
• Reece's peanut butter cups (I used some of the trees)

Method . . .

1. Preheat oven to 350 degrees F.
2. Cream together peanut butter, butter, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time & then stir in the vanilla.
4. Sift together the flour, salt, baking soda, and baking powder & gently fold these ingredients into the wet mixture.
5. Then mix in however many m&ms and Reece's peanut butter cups (cut into chunks the size of the m&ms) you want. I used about 3/4 cups m&ms and 4 Reece's trees.
6. Take heaping tablespoons of dough and roll between your palms to make 2-inch balls (& spread them 2 inches apart on a nonstick baking sheet).
7. Press each cookie with the tines of a fork.
8. Bake for 10 minutes & then transfer to a rack to cool.
9. Enjoy immediately.

Want to give these treats as gifts?

• Earlier this week, Marie over at Make and Takes posted instructions on how to fashion Cookie Dough Log Rolls that are absolutely perfect for gift-giving. The best part, as Marie describes, is that "They can be put in the fridge for a few days or frozen to pull out and bake up later. Yum! Homemade cookies anytime!"

• I also recently caught Paula Dean's "Cookie Swap" episode on the Food Network. David Bromstad (from HGTV's Color Splash) was a guest. Anyway, if you want to bake these up and give the finished product as a gift -- try to catch that episode, or follow these instructions: Get pretty take-out containers (you can find them at A.C. Moore and other craft stores, as well as online. Ribbon. Vellum. And other decorative accents. GO WILD. The only technical part is that you'll need to cut vellum sheets to serve as moisture barriers between the layers of cookies. Otherwise, it's all art.

Blog Showcase :: 2009 ::




Do you read Method? I want to read YOUR blog (or view your website) -- and I'm hosting a Blog Showcase on Monday, Jan. 5, 2009. Simply visit THIS POST to find out how you can be included on the list. ALL sites will be featured (of course, this is a PG-ish rated blog, so keep that in mind).

Have a lovely day & don't forget to SUBSCRIBE!

I suppose Alton Brown is, yet again, responsible for one of my baking creations. Last week on Good Eats, Brown featured cobbler -- made all sorts of ways, using all sorts of ingredients (including lard -- YUCK!).

I became completely obsessed.

Now, I'm not much of a fan of fruit for dessert . . . just doesn't seem decadent enough. My apple crisps, etc. are usually served as side dishes or snacks. So, I made this cobbler for breakfast Sunday. And then my friends Lindsey & John came over later in the day and we all ate it as an afternoon snack.

This particular recipe is modified from a Blueberry Cobbler that appears in the Moosewood Restaurant Book of Desserts cookbook:

Slump, cobbler, buckle, betty, pandowdy, and grunt are all terms used to describe baked desserts replete with fruit and covered with a topping that is usually, but not always, more like biscuit than a cake. Although there seems to be no consistent definition for any of these names, there may be regional differences or preferences for certain terminology. Whatever you choose to call your dessert [or snack], this recipe guarantees any cook a delicious use of berries. And the addition of preserves intensifies the berry flavor. (p. 26)



STRAWBERRY & BLACKBERRY COBBLER
(feel free to substitute blueberries -- the main ingredient in the original recipe -- for all the fruit & preserves)

What you'll need . . .

(fruit layer)

• 2 cups blackberries (I used frozen)
• 1 cup strawberries (again, frozen -- and I used whole instead of sliced)
• 1/3 cup triple berry jam (or any other kind of preserves/jam you have around)
• 1/3 cup sugar
• 1 teaspoon freshly grated lemon peel
• 1 tablespoon fresh lemon juice
• 2 tablespoons coconut flour (or unbleached white flour)

(topping -- kicked up a notch for the holidays)

• 1/2 cup unbleached flour
• 1/2 cup wheat pastry flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1 large egg (or replacement for 1 egg using Ener-G egg replacer)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cloves
• 3 tablespoons butter, melted (or Earth Balance)
• 2/3 cup soy nog (or regular milk, soy milk, etc.)

Method . . .

1. Preheat the oven to 400 degrees F & butter the baking pan. I used our Le Creuset eggplant dish, but you may use an 8-inch square baking pan.
2. In a bowl, combine the berries, jam, sugar, lemon peel, lemon juice, and flour. Stir gently until mixed.
3. Spoon evenly into the prepared baking dish and set aside while you prepare the topping.
4. In another bowl, whisk together (or sift) the flour, baking powder, cloves, and sugar.
5. In a separate bowl, lightly beat the egg (or replacer) and combine it with the lemon peel, melted butter, soy nog (or milk), and vanilla.
6. Make a depression in the dry ingredients, add the liquids, and stir with a rubber spatula until just combined.
7. Spread topping evenly over the berry mixture.

TO BAKE: Line the bottom oven rack with some tin foil (to avoid messy fruit spillage -- and, as you can see below, there WILL be spillage). Bake for 40 to 50 minutes, until the top is golden brown, firm to the touch, and the fruit is bubbly.

Cool for 10 to 15 minutes before serving.



<3

Today's recipe comes from Alton Brown, one of my all-time favorite chefs. Before last night, I'd never made soft pretzels from scratch. But that didn't mean everything that went into the process was unfamiliar. In fact, I badly burned my left thumb last night -- and the last time I burned a digit was about a year ago . . . while making soft pretzels.

Ouch!

So, exercise caution as you prepare this recipe. And if you're as clumsy as I am, you may want to keep some cold water and a few band-aids nearby.




RYE-PARMESAN SOFT PRETZELS
(Not a fan of rye or parmesan? Get Mr. Brown's original soft pretzel recipe here.)

What you'll need . . .

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 2-1/2 cups wheat pastry flour
• 2 cups rye flour
• 2 tablespoons grated parmesan cheese
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• More kosher salt (or pretzel salt, if you're fancy)

Method . . .

(To make the dough)

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour, butter, and parmesan cheese. Using the dough hook attachment, mix on low speed until well combined.
3. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
4. Remove the dough from the bowl and place in a large, lightly-oiled bowl. Cover the large bowl with plastic wrap and sit in a warm place for approximately 50 to 55 minutes (or until the dough has doubled in size).

   Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

(Baking instructions)

Then bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Somehow we neglected to put dessert on the menu for our Thanksgiving dinner this year. Quite honestly, I have no idea how this could have happened. I feel like all I ever EAT are dessert items. So, just as we were pulling the stuffing out of the oven (and, yes, I will be sharing our cranberry-hazelnut stuffing recipe another day . . . even though I'm wildly nauseous from feasting my eyes on pies & potatoes, etc.), I got the idea to modify a basic baking powder biscuit recipe into a sweet, but not complete overkill after-dinner treat.

At first, I thought to just add spice -- cinnamon and nutmeg. But I'm a chocolate lover ("Tell us something we don't know, Ashley!" . . . right?), so I decided it was absolutely imperative to incorporate something sweet into the mix.

A tablespoon of sugar, some dark cocoa powder, and a 1/2 cup of bittersweet chocolate chips later, the chocolate spice biscuit was born. OK. I can't exactly give myself credit for inventing the thing. However, I'm sure our biscuits are one-of-a-kind.

Janet over at Gonna Go Walk the Dogs (a great vegan food blog that is also on Vox) has commented that, at least on my baked goods, sugar crystals are surely my signature. And there is a generous helping of sugar -- yet again -- plopped onto the biscuits.

Just look!




CHOCOLATE SPICE BISCUITS
(A scrumptious afterthought with the "regular" recipe and vegan substitutions I made!)

What you'll need . . .

• 4 cups wheat pastry flour
• 2 tablespoons baking powder
• 1 tablespoon sugar (I used Sugar in the Raw)
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg (or less, depending on your taste)
• 3 tablespoons dark cocoa powder
• 1 teaspoon Kosher salt
• 2 sticks unsalted butter (or 1 cup Earth Balance -- but omit the salt), cold, and cut into small pieces
• 2 cups regular soy milk (I added 2 teaspoons of corn starch & whisked them together . . . the original recipe called for heavy cream. I don't know if this is an acceptable method, but it has worked several times.)
• 1/2 cup bittersweet chocolate chips (or more or less to taste)

Method . . .

1. Preheat the oven to 400 degrees F.
2. In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, cocoa powder, and salt.
3. Using your hands, blend the butter into the flour mixture until it resembles coarse crumbs with a few larger clumps remaining. You may also use a pastry blender for this part . . . but what's the fun in that?
4. Pour in the soy milk and -- using a rubber spatula -- fold it into the dough, working in all directions. Fold until just incorporated.
5. Then add in the chocolate chips. Again, until just incorporated. Dough will be sticky.
6. Then take a lightly greased (or simply nonstick) baking sheet . . . and drop heaping 1/4 cup amounts of the dough onto it -- spacing 1-1/2 inches apart.
7. Top each biscuit-to-be with a generous pinch of sugar crystals (again, Sugar in the Raw works the BEST!).
8. Bake for 20 to 25 minutes, or until biscuits are golden brown.
9. Transfer to a wire rack to cool. But not too much, because it's best to serve them with the chocolate still gooey inside.

Have a great day, and if you enjoyed this post, please tell you friends.

Oh, and subscribe to METHOD!!! <3