Posts Tagged: chocolate chips

Chocolate Chip Cookies on a Baking Stone

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Lately, as I’m sure this may shock some of you who know me, I haven’t had much of a sweet tooth.  Everything in the savory category gets me going to a point where I like to always have kalamata olives and kimchi on hand.  Wilted greens with a bit of apple cider vinegar; yes please!  In fact, I haven’t had the consistency of a sweet tooth for some time now, but when the feeling strikes or when I get an able mind, I spring into action for something to satiate my hankering.  This time, it was COOKIES!  And what better than two dozen–yes, I kid you not–chocolate chip cookies?  For this woman, nothing.

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I decided immediately that an older recipe wouldn’t do.  I have used this one recipe for gluten-free chocolate chip cookies for a while, and though they taste like a chocolate wonderland, they wouldn’t be pin worthy.  This time, I wanted something that would be both mouth-watering and eye-pleasing.  After scouring the web for a while, I realized there was not one perfect recipe out there for me. Instead, I improvised.

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One evening, a friend and I were bouncing our hips to some jazz singers, elbow grease stirring up some tasty treats.  What follows is the final recipe that we couldn’t stop eating.  It’s important to mention, in knowing the temptation to eat the entire batch, my friend sent the majority of these cookies home with me for my husband and I to enjoy.  I thought it would be just my husband gormandizing these delicious treats. Sadly, that was not the case.

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Chocolate Chip Cookies

 

-Gluten-free, Vegan, Low-Glycemic Index

Ingredients

  • 2 1/3 cups all-purpose gluten-free flour blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup sucanat
  • 1/2 cup coconut sugar
  • 1/2 cup extra virgin coconut oil (between solid and fully liquified)
  • 1/2 cup unsweetened original almond milk
  • 2 tsp pure vanilla extract
  • 1 1/4 cup mini chocolate chips (or whatever chocolate chunks you have on hand)

Instructions

  1. Preheat your oven to 350 ° F
  2. Place baking stone out on counter and wipe down with a moist cloth; let water evaporate or dry with towel
  3. Using a medium-sized bowl with fork, sift together flour, baking powder, baking soda, & sea salt
  4. Set aside the flour mixture
  5. In a large bowl, using a hand mixer, cream together sucanat, coconut sugar, & coconut oil for 1 to 2 minutes
  6. Add in the almond milk, & vanilla extract and mix until well blended
  7. Slowly add the flour mixture into the creamed mixture; dough will be very thick (at this point, we started to use a bowl scraping spatula)
  8. Now fold in the chocolate chips
  9. Roll about two tablespoons of dough into a ball or use a scoop and place balls on baking stone
  10. Press dough down slightly with the back of a spoon or your fingers
  11. Place each ball about two inches apart
  12. Bake about 14 minutes (8-9 minutes if using a parchment paper lined baking sheet)
  13. Allow to cool on stone for 4 minutes
  14. Place cookies on cooling rack until fully cool OR enjoy warm and gooey!
  15. Store in air-tight container.
  16. Share with friends and loved ones and ENJOY!

Notes:

  • Cookies should bake on stone in about three rounds
  • As stated above, makes approximately two dozen cookies (two inches across)

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Today, I’m grateful I’m able to share this recipe with you and I’m heartened by the thought of you all making this tasty batch and sharing it with those you care for.  Sometimes a little sweet something brings a lot of sweetness into your environment.  And remember…bite responsibly!

Healthy Regards,

RAM

 

 

Kitchen Letters #4: Brunch Brings a Choco Nana Oatmeal “Shuffle” Bake

Dear World,

I am full of thoughts lately, always really, b u t e v e n m o r e l a t e l y ! !  In Austin, brunch is kind of a big deal, as if there weren’t enough social events occurring on a regular basis, brunch is thrown into the mix to add more fringe to already tethered t-shirt that is traffic in Austin.  My thought, STAY HOME!  Too often today we tie ourselves to the social obligations and financial obligations of going out and about on the town nary appreciating what we have in our home, whatever ‘home’ means to you.  In an effort to be both practical but not distress the abstract, I want to bring the conversation back to basics.  That’s why, I decided there’s nothing better than a little sassy  shuffle at home to go with your homemade noms–I’m still polishing my running man, it’s a mess…chachahca!  Although I’m normally more of a savory tooth when it comes to any food item before dinner, I couldn’t resist the idea of an oatmeal bake nuzzled in a gooey chocolate sauce.  May I introduce the Choco Nana Oatmeal “Shuffle” Bake…all rights reserved.  :p

So, let’s say a blissful brunch “bottoms-up” to this delicious treat, and be grateful for the leftovers.

Here’s my long awaited second video.  If you’ve forgotten the first video, you could turn your first at home brunch-bunch gathering into an all day culinary affair and make some homemade gluten-free pasta.  Delightful.

Videos are also streaming on the Connect a Bite YouTube channel, subscribe and never miss one!

 

 

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 Choco Nana Oatmeal “Shuffle” Bake

Ingredients

  • 2 cups old fashioned rolled oats (gluten-free, Bob’s Red Mill is what I use)
  • 1 cup water
  • 1 cup unsweetened almond milk
  • 1 very ripe banana (peeled)
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 2 tbsp ground flax
  • 1 3/4 vanilla extract
  • 1/8 tsp salt
  • 2 tbsp coconut oil
  • 1/3 cup walnut & pecan mixture (I like to break them up a little)
  • 3 tbsp chocolate chips (I used these Enjoy Life)
  • 1 tsp cinnamon
  • 1/2 cup blueberries
  • 1 cup (heaping) peaches (cut into slices)

Ingredients (toppings)

  • 1 ripe banana (peeled)
  • 1/3 cup walnut & pecan mixture (broken into pieces)
  • 2 tbsp raw cacao
  • 1 1/2 tsp coconut oil
  • 1 tbsp maple syrup
  • Alteration to video:  added 1 to 2 tbsp water to make the sauce more fluid
  • 2 tbsp coconut flakes

Instructions

  1. Preheat oven to 350ºF
  2. Have a 8 or 9” baking dish ready (or whatever deep dish you have handy)
  3. Plop and pour water, almond milk, coconut oil, banana, coconut sugar, maple syrup, ground flax seed, vanilla extract, and salt into blender container and blend until mixed, but some minor chunks remaind.
  4. Now, mix oats, chocolate chips, cinnamon and nut mixture (I use my hands)
  5. Now, in the baking dish, line the bottom with peach slices in rows (in a spiral if using a round dish).  Then sprinkle the blueberries on top.
  6. Over the fruit, distribute dry oats mixture evenly
  7. Pour the liquid mixture over oats evenly
  8. Place dish in the oven & bake for 40 minutes or until the dish is no longer runny and golden brown on the top
  9. While the oats bake, prepare coconut flake/nut mixture and chocolate drizzle
  10. In dry skillet, spread coconut flakes out with nuts over low to medium heat and toast until flakes are golden brown (careful not to burn)
  11. In a small sauce pan or skillet, combine coconut oil, maple syrup and raw cacao (from ‘toppings’ list) and stir with spoon until well mixed and chocolate has melted.  Additionally, I amended what I did in the video and added a couple tbsp of water
  12. After taking out the bake, scoop out a portion onto a plate or bowl
  13. Top with coconut flake, nut mixture, then chocolate drizzle, then cut chunks of banana on top
  14. Apprécier avec le thé ou le café ! 😀

 

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I hope this is just as delightful for all of you as it was for us.  Let me know what you think and if you made any alterations.  I end up tweaking this recipe each time I make it.  Also, I want to say a ‘web’ thanks to my love for putting so much thought and care into this video and my first–if you’re interested, Film Fringe, is his podcast with a close friend and also avid film lover!  We make a great production team, and I’m thankful he honored me with his talents. Love.

Alright all of you, be well and remember…bite responsibly!

Healthy and tasty regards,

RAM

Check out more Kitchen letters here!