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Double Chocolate Tahini Cookies

Last November I featured the recipe for Orange Spice Cookies from “The Allergy-Free Cook Bakes Cakes and Cookies“, by Laurie Sadowski, which still holds the reigning position in my recipe collection for my favorite vegan recipe.  Recently I tried another of her recipes, intrigued by the concept of using tahini, a sesame paste, as the substitute for eggs and butter.  Tahini on its own is remarkably strong stuff, but when baked with a significant quantity of maple syrup the end result is delightfully flavorful with a noticeable, but not unpleasant, kick from the tahini complemented well by the rich sweetness of the maple syrup.  After faithfully following Laurie’s recipe for the first batch that I made, I decided to test out a theory of mine:

There is no recipe that cannot be improved by the addition of cocoa powder.

Baked double chocolate tahini cookies on a cooling rack

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Posted by on August 3, 2014 in Baking

 

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Chocolate Chip Caramel Pecan Cookies

A few weeks ago when discussing baking with a colleague of mine, the phrase “chocolate chip caramel pecan cookies” was offered up.  This was too tempting of an idea to pass on, so I searched around for a recipe that I liked the look of and settled on Sally’s recipe for Salted Caramel Pecan Chocolate Chip Cookies.  What I ended up baking was very similar to an older recipe I’ve posted up here for Salted Caramel Chocolate Chip Cookies, with only a couple of ingredients having different quantities and then the addition of pecans.  Just like with those cookies these are delicious, and they have the advantage of the caramel ingredient being slightly easier to come by than the caramel chips.  I’m also a fan of the addition of pecans, so I decided it was worth writing this up as a recipe in its own right!

Chocolate chip caramel pecan cookies on a cooling rack

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Posted by on July 8, 2014 in Baking

 

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Peanut Butter Trail Mix Oatmeal Cookies

This recipe is courtesy of the label on a jar of Kraft All Natural peanut butter.  I was amused that the particular kind of peanut butter that the recipe called for (crunchy) was on the label for a jar of a different kind (smooth), but considering how these cookies turned out I’m confident enough that either variety would work fine.  The original recipe, “Morning-on-the-Go Cookies“, looked to me to be the kind of recipe that could involve a little bit of everything, so I experimented with the extra ingredients folded in at the end to come up with this variation on the original.

Morning-on-the-go cookies on a cooling rack

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Posted by on June 7, 2014 in Baking

 

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Cilantro Lime Guacamole

After a year of recipes often involving large amounts of sugar and typically substantial quantities of butter, I am finally writing up my first savory recipe!  There’s no chocolate, butter, or added sugar to be found here but instead a simple recipe for guacamole that’s got a distinctive taste, and courtesy of one of its key ingredients holds up well in the fridge without spoiling between when you make it and when you serve it.

Guacamole served with chips

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Posted by on May 18, 2014 in Appetizers

 

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Chocolate Brownie Maple Sandwich Cookies

A friend of mine passed along this recipe for Samoa Oreo Cookies from Chef in Training, which as-is look amazing and the trick of using a boxed cake mix simplifies making the cookies.  After thinking about how I’d want to go about making these, the cookies reminded me of the Chocolate Brownie Cookies I made for the inaugural recipe on this website.  My first attempt at these involved the Chocolate Brownie Cookies but without the pecans, and with a buttercream frosting made with a 1/2 cup of butterscotch ice cream topping and about a cup of toasted coconut flakes smooshed into the frosting in each cookie.  This was the result, and they were fairly amazing:

Chocolate Brownie Coconut Caramel Sandwich Cookies

In the process of eating these while sharing them with some friends, I decided that I definitely needed to bake these again but I wanted to try a maple frosting instead.  The result was just slightly more amazing than the first attempt:

Chocolate maple sandwich cookies

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Posted by on May 17, 2014 in Baking

 

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Banana Chocolate Chip Mini Brownies

The inspiration for this recipe came from Amy-Lyn at Bushel & A Peck and her recipe for Banana Chocolate Chip Mini-Muffins.  I had a vague idea of doing something with bananas and chocolate when I went searching for recipes and hers came up with the added bonus of already being specified as gluten-free.  I noticed that coconut oil was mentioned as an alternative to butter, and it wasn’t a big step to swap out milk for almond milk, resulting in a recipe that’s not only gluten-free, but vegan.  Since I keep on the lookout for vegan recipes I figured I’d give a vegan conversion of Amy-Lyn’s recipe a try.

Banana chocolate chip mini brownies

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Posted by on April 6, 2014 in Baking

 

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Chocolate Chip Molasses Cookies

A few weeks ago I was experimenting with making hot chocolate from scratch using a base of cream and chopped chocolate and then mixing in a variety of other ingredients to see what happened.  The short version is: “wonderful things happened”, and a longer version is on it’s way here once I’ve settled on a trio of recipes that I like the most.  One of those experiments involved unsweetened chocolate and molasses and after recovering from the resulting delirium I decided that I wanted to make a cookie sweetened with molasses.  I settled on Shauna’s recipe at gluten-free-girl for Soft Molasses Cookies.

A quick warning for this recipe: you will need a kitchen scale.  The major ingredients are all listed by weight in the original recipe and I held true to that.  The explanation accompanying the original recipe is worth reading through and I agree that it gives you a more accurate and reliable result.  My scale is also one of my favorite kitchen appliances, which would be one of several reasons this recipe appealed to me.

Enough words!  Let’s see some of these amazing cookies!

Cookies on a rack

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Posted by on February 27, 2014 in Baking

 

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