Dairy Free Chocolate Chip Cookies

Since I am taking a mini vacation this weekend with the special person in my life, I decided to make him a special treat! He can't eat dairy so I made a dairy free cookie- and he loves chocolate chip! The recipe I found on the Crisco box! I know...you're thinking gross! But crisco isn't as unfriendly as you think. I have a feeling you will like this recipe very much!

Recipe:

3/4 cup (or stick- it's the same) Crisco Butter flavor shortening

1 1/4 cup firmly packed brown sugar

2 T soy milk

1 T vanilla extract

1 large egg

1 3/4 cup all purpose flour

1 tsp salt

3/4 tsp baking soda

1 1/2 cups dark chocolate (dairy free)

Directions:

Preheat oven to 375*.

Cream crisco and brown sugar. Add milk, vanilla and egg. Stir in flour, salt and baking soda. Mix in chocolate chips. Using a tablespoon or an ice cream scooper (what I use) and put on an un-greased (or silpat) cookie sheet with some space in between. I did it two ways- once just dropping them and once dropping and flattening. I think just dropping them is better. Bake about 8-10 min. DO NOT over bake or they will be hard. Enjoy all you lactose free people :)

DROP AND SMASH COOKIES:

DROP COOKIES:

DROP (on left) SMASH (on right):

Buttermilk Cupcakes with Maple Cream Cheese Frosting

Last week I bought a HUGE carton of buttermilk, which I didn't wind up using because I didn't make that recipe. So I was determined to find a recipe to make with buttermilk! Not only did I find a recipe that uses it, but it used 2 cups worth and sadly I still have more left (more to bake!!!). And the maple cream cheese frosting was because I was reading my book that had the flavor profile of buttermilk and maple went well with it, which was also in my house!!

Recipe:

CAKE:

4 cups cake flour- NOT self rising. (can substitute all purpose four:1 cup minus 2 tbsp= 1 cup cake flour)

2 tsp baking powder

2 tsp baking soda

1 1/2 tsp salt

2 sticks butter (1 cup) softened

2 cups sugar

2 tsp vanilla extract

4 eggs

2 cups well shaken buttermilk

FROSTING:

2 (8 oz) packages of cream cheese, softened

1 stick (1/2 cup) butter, softened

1 1/2 cups powdered sugar

1/2 cup pure maple syrup

1 1/2 tsp vanilla extract

Directions:

Preheat oven to 350*. Mix dry ingredients together in a bowl. Mix butter and sugar until light and fluffy using a mixer . Add vanilla. Add eggs one at a time until incorporated. With the mixer on low speed, add buttermilk until just incorporated. Add the dry ingredients in 3 batches slowly until just mixed.

Pour into muffin tins with liners. Fill almost to the top. I made about 36 but the original recipe was called for 24. Mine also overflowed, but they were large and in charge! Bake for 20 minutes or until just turning golden on top/knife comes out clean.

For the frosting, mix the cream cheese and butter until smooth. Add the rest of ingredients until mixed.

Pipe (i used a professional piping bag, but you can make one with a baggy and cut the end off!) the frosting on the cupcakes only if they are cool! If the frosting isn't stiff enough, put it in the fridge until the consistency is pipe-able! You can also spread it on. You will see the pictures and the difference.

Now, I gave one to my dad- he said there was too much frosting on it and it over powered the buttermilk in the cupcake. So maybe this was a bad choice of frosting or maybe I just actually did put too much on it!

Anyway, here are the pictures. Play around with different frostings like chocolate or lemon.

Hob Nobs

Ever heard of them? Me either until I went to London! They are very popular there. And since they include all of the ingredients I have to get rid of, I decided to make them. The problem is you can't find the recipe online, so I had to borrow this one from a friend's blog! Keep in mind- these are NOT replicas. They are a recipe someone came up with to make a cookie similar to the Hob Nob! Do not be disappointed when they don't taste exactly the same! But by the way they smell and look, I bet they taste pretty darn good :)

Recipe:

1 1/4 cups oats
1/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons whole wheat PASTRY flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 Tablespoons granulated sugar
9 tablespoons cold butter, cut into chunks
1/2 tablespoon corn syrup
1/4 teaspoon vanilla

4 oz milk chocolate

Directions:

Preheat oven to 350*.

In a food processor, grind the oats til fine.

Mix both flours, baking powder, soda, and both sugars into the oats. Add the butter to the flour mixture until it looks crumbly. You can do this by hand or with a mixer using the paddle. Or you can do all of those steps above in a food processor. Add corn syrup and vanilla. The mixture will look dry and that is ok.

Separate the dough into to 2 balls and place in between two piece of plastic wrap. This makes it easier to roll out. Roll out til 1/4 inch thick. Cut with a cookie cutter into circles. I chose to make small ones, but you can make them as big or as small as you want them. You could also probably use different shapes ;)

Bake until slightly brown. When you remove them from the cookie sheet to put on the cooling rack, be very careful because they are fragile and can fall apart easily! Let cool on a rack completely.

Melt the milk chocolate. Once cookies are cool, spoon some chocolate on top of them and spread around. Once the chocolate starts to cool (make take a while) you can mark them like the original Hob Nobs. Or you can be lazy like me and only do a couple for the pictures ;)

Online Picture:

Mine:

Brown Sugar Cookie

I love using ingredients that I have an abundance of in the house. Brown sugar happens to be one of them and I am not sure why. As most of you know, brown sugar gets hard (dry out) if you don't store it properly so here are some tips on how to store brown sugar:

-using a terra cotta clay disk (found in kitchen type stores)

-put an apple or a piece of bread (change often) in a tightly sealed plastic bag with the sugar

-never store in fridge! (can freeze!)

-always put in a non rusting bowl and seal TIGHT!

If it becomes hard do NOT throw it out. You can revive it by:

-put into an oven at 250*. Watch carefully as you don't want it to start to melt, just to get warm

-put in a microwavable bowl with a damp paper towel on top and cook for 30 seconds stopping to see if it's soft yet. Repeat til soft.

-if you have time, put sugar in non rustable bowl with damp paper towel and then plastic wrap or foil and seal tightly. After two days or so the moisture should have kicked in!

Now onto the recipe. I made brown sugar cookies which are very similar to sugar cookies but the recipe uses brown sugar! This can be made with light or dark, but I used light because that is what I have!

Cookie Recipe:

1 cup packed brown sugar

3/4 cup butter, softened

1 tsp vanilla

1 egg

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp ground ginger

raw sugar for rolling

Directions:

Preheat oven to 375*. Cream butter and sugar together. Add egg and vanilla. Add flour, baking soda and ginger and mix until combined. The ginger in this recipe is not for flavor, it's to enhance the flavor of the brown sugar! Roll in plastic wrap into a log. Chill til cold. Remove from plastic wrap and roll in the raw sugar. Slice and lay out on baking sheet. Bake til edges are slightly brown. Over baking will result in a hard cookie instead of chewy!

According to Bob (my theatre/date nite buddy) he loved them! Here's to more shows/dinner with you Bob! (and to many more blogs! heehee)

Enjoy!

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