Double Chocolate Chip Skillet Cookie for Two

Skillet Chocolate Chip Cookie

One of my unofficial goals for January was to post recipes more regularly. I was going to blabber more frequently about being vegan and just stay on top of all things blog related. But then life happened, I tested out several cookie recipes and accidentally left some out on the counter, and my dog got a hold of them. A few sleepless nights, several trips to the vet, and a few gallons of carpet cleaner later, I’m happy to report that my dog is okay. Even though I’m failing on the posting regularly goal, at least I’m still vegan (which is the longest I’ve followed any diet ever!) and I came up with a pretty darn good cookie. Word of caution: keep far far away from dogs.

Skillet Chocolate Chip Cookie
Skillet Chocolate Chip Cookie

Since Valentine’s Day is just around the corner, I made you a skillet cookie just for two, because nothing says I love you like a gooey chocolate cookie. The texture is actually a cross between a brownie and a cookie that’s and filled with more melty chocolate chips. Essentially, it’s chocolate heaven. If you’re single, no worries. I could easily polish this off in one sitting by myself, and I won’t judge you if you do too.

This recipe is really simple to make – one bowl, dump and stir, and no mixer required! I tested the cookies with both tapioca flour and cornstarch, and liked the texture that the tapioca flour produced. However, I know it’s not as readily available, so you can sub cornstarch. Just know that it will have a slightly crispier exterior as it sets, but these are best served warm out of the oven anyway. Top with Triple Vanilla Ice Cream, grab two spoons, and dig in with your loved one.

Skillet Chocolate Chip Cookie
Skillet Chocolate Chip Cookie

Double Chocolate Chip Skillet Cookie for Two

Yield: One 5-inch skillet cookie

Ingredients

  • 3 tablespoons vegetable oil, grape seed oil, or olive oil
  • 2 tablespoons unsweetened non-dairy milk
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons tapioca flour
  • 1/2 teaspoon vanilla extract
  • 2/3 (85 grams) cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Dutch process cocoa powder
  • 1/3 cup (55 grams) bittersweet chocolate chips.

Instructions

  1. Preheat the oven to 350 degrees fahrenheit and spray a 5-inch cast iron skillet with cooking spray.
  2. In a large bowl, whisk together the oil, non-dairy milk, both sugars, tapioca flour, and vanilla extract with a fork.
  3. Continue beating the mixture with a for for 1-2 minutes until it thickens and resembles a smooth caramel.
  4. Add 1/3 cup of the flour, baking soda, baking powder and salt and gently stir until combined.
  5. Add the remaining 1/3 cup of flour and cocoa powder and stir until just combined.
  6. Gently fold in the chocolate chips, being careful not to over mix.
  7. Spread the dough into the cast iron skillet and bake for 9-11 minutes.
  8. Serve warm and top with ice cream.
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Vegan Almond Biscotti

Vegan Almond Biscotti

So I’ve just completed my first full week of being vegan, and even though I didn’t think it would be too much of a stretch from my usual pescetarian diet, it’s been a learning experience. I’ve learned that I have to read the labels on errrything and I can no longer spoon Nutella into my mouth and call it dinner. Eating out is tricky and Thai food is my new best friend. Basically, I just have to put a lot more thought into my food and I’m shocked at how many things contain animal products.

I’ve had a few mishaps as well, such as eating honey mustard potato chips because I totally forgot that honey wasn’t vegan. It also occurred to me after I had finished drinking my favorite beer┬áthat milk stout probably isn’t vegan either. But mishaps and all, I’m still plugging along with my month long vegan experiment.

I’ve always believed that vegan baked goods were not lacking in any way, but these biscotti have me convinced. Who says biscotti need eggs? I tested several recipes before coming upon this one, and I knew it was blog worthy when I couldn’t pass by the kitchen without grabbing one. They were also deemed acceptable currency to pay Aaron (who formerly turned up his nose at biscotti) for his hand modeling skillz.

Vegan Almond Biscotti

This recipe makes a small batch, because clearly, I cannot be trusted around biscotti. However, it can easily be doubled. If you like (and why wouldn’t you?), you can drizzle the biscotti with bittersweet chocolate. Can I just say how happy I am that most of my favorite dark chocolate is vegan?

Vegan Almond Biscotti

Vegan Almond Biscotti

Yield: about 10 cookies

Ingredients

  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) granulated (unbleached) sugar
  • 4 tablespoons unsweetened applesauce
  • 1 tablespoon olive oil (or vegetable, canola, or grapeseed oil)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (50 grams) toasted almonds, coarsely chopped
  • For the chocolate drizzle:
  • 1/4 cup (40 grams) bittersweet chocolate chips

Instructions

  1. Preheat the oven to 325 degrees fahrenheit and line one cookie sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl or measuring cup, whisk together the sugar, applesauce, oil, and both extracts.
  4. Pour the wet ingredients into the dry ingredients and gently stir them together.
  5. When the ingredients are almost combined, add the toasted almonds and knead the mixture together with your hands until the ingredients are combined.
  6. Turn the dough out onto a lightly floured surface and shape into a large rectangle, about 3 inches wide and 3/4 of an inch thick.
  7. Bake for 25 minutes.
  8. Remove the oven, turn the temperature down to 300 degrees fahrenheit, and let cool on a wire rack for 10-15 minutes.
  9. Use a serrated knife to cut the biscotti into one inch pieces.
  10. Return the pieces onto the cookie sheet and bake for additional 8-10 minutes on each side, depending on your desired crispness.
  11. Cool completely.
  12. If you want to drizzle the biscotti with chocolate, put the chocolate chips in a heat proof bowl and microwave on medium in 30 seconds intervals, stirring in between each until the chocolate is melted.
  13. Put the melted chocolate in a plastic bag, snip a small amount off one corner, and drizzle over the biscotti.
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Biscotti recipe adapted from food.com

2014 Recipe Favorites

Happy (almost) New Year! I hope 2014 was great for you. I say this every year, but I just can’t believe how fast it went by. It’s like time speeds up the older I get. I can’t wait to share more recipes with you this year, but before I do, let’s take a look back at our favorites from 2014.

Your favorite cake: Vegan Vanilla Birthday Cake
This was the winner by a landslide! I’ll definitely be making more vegan cakes in 2015.

Vegan-Vanilla-Cake

My favorite cake: Chocolate Chip Layer Cake
The cake that happened by accident turned out to be my favorite! I love the combo of the chocolate frosting and whipped cream, and mini chocolate chips make everything better.

Chocolate Chip Cake

Your favorite cupcake: Nutella Bomb Cupcakes
What can I say? You have good taste. This one comes in a very very close second for me, too.

Nutella Cupcakes

My favorite cupcake: Spiced Apple Walnut Cupcakes with Goat Cheese Frosting
Because goat cheese frosting always wins.

Apple Walnut Goat Cheese Cupcakes

Your favorite non-cake dessert: Vegan Chocolate Pudding with Peanut Butter Whipped Cream
Peanut butter whipped cream!!!

Vegan Chocolate Pudding

My favorite non-cake dessert: Dark Chocolate Olive Oil Cookies with Sea Salt
Another vegan recipe. Just goes to show that you really don’t need eggs or dairy to make a great dessert.

Olive Oil Chocolate Cookies

Before I go, I just want to say thank you to all of you who have read this blog, made a recipe, left a comment, pinned on Pinterest, liked on Facebook, or followed on Instagram. It means the world. Here’s to a great 2015!