Chocolate Chip Cookies with Yogurt

chocolate chip cookies with yogurt

chocolate chip cookies with yogurt

Last week at the Vegan Dairy Fair, I was asked what egg substitutes I used in my baking. My reply was that I have tried them all, from packaged egg replacer to tofu. That question got me thinking about revisiting egg subs. I hadn’t used yogurt in awhile, and my hubby was craving chocolate chip cookies, so the following recipe was created.

The original recipe was a healthier rendition of a standard chocolate chip cookie. It used yogurt instead of eggs, but I veganized it by making the yogurt non-dairy. I also modified it with vegan versions of the other ingredients. No changes were needed for high altitude because cookies are forgiving that way. I just tweaked a few of the steps and the oven temperature, and came up with a very tasty cookie.

Chocolate Chip Cookies with Yogurt adapted from Cornell University Cooperative Extension, Eat Smart New York!

1/2 cup organic sugar
1/2 cup organic brown sugar, firmly packed
1/2 cup vegan margarine
1/2 cup non-dairy vanilla yogurt
3/4 tsp vanilla extract
1 cup all purpose flour
3/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup vegan chocolate chips

Preheat oven to 350F. In the bowl of a stand mixer combine sugar, brown sugar, and margarine. Beat until light and fluffy. Add yogurt and vanilla and blend well. Sift together the flours, baking soda, and salt. Beat the flour mixture into the margarine mixture a cupful at a time. Stir the chocolate chips in by hand. Drop by rounded spoonfuls 2” apart onto cookie sheets. Bake for 15 to 17 minutes or until golden brown. Cool 1 minute, then remove from cookie sheets.

Until next time, happy baking!

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Chocolate Chip Bread with Coffee Glaze

chocolate chip bread with coffee glaze

chocolate chip bread with coffee glaze

This week I was inspired by my hubby’s favorite Sunday breakfast — maple syrup dotted chocolate chip pancakes accompanied by an espresso drink. So for his tastebuds, and for yours, I sought out a chocolate chip quick bread to easily recreate the experience. The recipe I found was sweetened with maple syrup that echoes his syrupy pancakes. Then I decided that a coffee drizzle would really elevate the bread by combining chocolate and coffee. Hubby’s favorite flavor after chocolate is coffee, so the bread was a success.

To account for high altitude I made several changes. For better structure boosted by the extra protein in all purpose flour, I chose that type of flour instead of the pastry flour called for in the recipe. I also added a bit more flour for altitude. Next I reduced the baking powder and increased the baking soda for a bread that never fell, despite the high altitude. The original recipe was for a fruit bread so I easily exchanged chocolate chips for the fruit. I also added vanilla extract to enhance the chocolate chip taste and add moisture. This tea bread turned out beautiful and delicious.

Chocolate Chip Bread with Coffee Glaze inspired by Sweet and Natural by Meredith McCarty

for the bread
1.5 cups + 1 TBS all purpose flour
1.25 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup non-dairy milk
1/2 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life dark chocolate morsels)
for the coffee glaze
1/2 cup organic powdered sugar
1 TBS non-dairy milk
1/4 tsp coffee extract

Preheat the oven to 350F. Grease the inside of two of the four sections of a mini loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the oil, maple syrup, 1/2 cup milk, and vanilla. Add the wet ingredients to the dry and whisk together until combined. Fold in the chocolate chips.

Transfer the batter to the two mini loaf sections. Bake for 32-35 minutes, until an inserted toothpick comes out with just a few crumbs. Cool the loaves on a wire rack for 10 minutes, then allow them to fully cool. Once cool remove the bread by running a knife around the sides of the bread and inverting the pan onto a wire rack. Next flip the bread right-side up onto a plate.

For the glaze, whisk together the powdered sugar, 1 tablespoon milk, and coffee extract in a small bowl. Drizzle the glaze over the bread once the bread is completely cooled.

Enjoy Life morsels with chocolate chip bread

Enjoy Life morsels with chocolate chip bread

Until next time, happy baking!

Lucky St. Pat’s Cupcakes

Lucky St. Pat's Cupcakes

Lucky St. Pat’s Cupcakes

Today commemorates Saint Patrick, the patron saint of Ireland. In the U.S. that means we break out anything green. For a baker that means food coloring will play a role in what we create. I have shared very few vanilla cupcakes and wished to produce one, but I didn’t want a green cake. So, green frosting was a must.

The recipe I found in my cookbook collection was vegan. I added chocolate chips because hubby needs his chocolate fix. Another change was to remove the cornstarch due to allergies. The cornstarch was used in the recipe to help create a light texture, but I did fine with adding a bit more baking soda. For high altitude I added flour and water and reduced the baking powder. Now you can raise a cupcake and toast a Happy St. Patrick’s Day!

Lucky St. Pat’s Cupcakes adapted from Golden Vanilla Cupcakes in Vegan Cupcakes Take Over the World

For the cupcakes:
1 cup + 1 TBS vanilla non-dairy milk
1 tsp apple cider vinegar
1 1/4 + 1 TBS cups all purpose flour
1/2 tsp baking powder
generous 1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup organic sugar
2 tsp vanilla extract
2/3 cup mini chocolate chips
For the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 cups organic powdered sugar, sifted if clumpy
1/4 – 1/2 tsp peppermint extract
3 TBS non-dairy milk
vegan food coloring (see Note below)

Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk the milk and vinegar in a cup and set aside a few minutes to curdle. Whisk together the milk mixture, oil, sugar, and vanilla in a large bowl. Sift the flour, baking powder, baking soda, and salt in a medium bowl.

Add dry ingredients to wet ingredients and mix until no large lumps remain. Blend in the chocolate chips. Fill cupcake liners two-thirds of the way and bake for 22 to 24 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely while you make the frosting.

Color Garden green food color

Color Garden green food color

For the frosting, beat shortening and margarine together until well combined and fluffy. Add the powdered sugar, a cup at a time, and beat for 3 more minutes. Add the peppermint extract, milk, and food coloring, and beat for another 5 minutes until fluffy. Frost the cooled cupcakes, adding chocolate coins for decoration and a bit o’ luck.

Note: I used Color Garden natural food coloring. Per their instructions, I used half a packet. Please check the instructions of the brand that you use.

Until next time, happy baking!

Spicy Gluten-free Pumpkin Cookies

Spicy Pumpkin Cookies

Spicy Gluten-free Pumpkin Cookies

You may be thinking that pumpkin season is long gone. And you would be right. This batch of cookies was made several months ago and then frozen. I wanted a back-up cookie that would do well from the freezer. They performed marvelously, or I probably wouldn’t have shared them with you. But now you know that you can make these and stash them away in the freezer for future decadent snacking.

The original vegan recipe had tips for using coconut sugar instead of light brown sugar. I opted for coconut sugar, because I was out of light brown sugar, so I heeded the advice and measured it out and then ground it up. Also, I would have used less vegan margarine for the dryness at altitude, but I used more due to the recommendation with the sugar swap. To further combat dryness, I added extra pumpkin puree. So enjoy these immediately, or freeze them for when you get an attack of the munchies any time of year.

Spicy Gluten-free Pumpkin Cookies based on Chewy Pumpkin Spice Molasses Cookies


2 cups gluten free flour blend
1 3/4 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered nutmeg
pinch of powdered cloves
1 tsp baking soda
1/8 tsp salt
1/2 cup vegan margarine
1/2 cup vegan cane sugar
1/4 cup coconut sugar
1/8 cup molasses
1 tsp vanilla extract
1/3 cup + 1 tsp pumpkin puree
sugar for rolling

Preheat oven to 350 F. Line two cookie sheets with parchment paper. Measure out coconut sugar, then grind it in a coffee grinder that is not used for coffee. In a bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.

In the bowl of a stand mixer, place vegan margarine and both sugars and cream on medium speed until light and fluffy. Add molasses, vanilla, and pumpkin puree and mix until smooth. Add dry ingredients to stand mixer a little at a time while mixing on low speed. Mix until just combined.

Pour a few tablespoons of sugar in a small bowl. Form 1” balls of dough and roll in sugar. Place balls on lined cookie sheets and flatten them slightly with the heel of your hand. Bake for 10-12 minutes. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely. Makes 24 cookies.

frozen pumpkin cookies

frozen pumpkin cookies

To freeze, scoop sugared dough balls onto a cookie sheet and freeze for one hour. Place dough balls in a freezer bag and store in the freezer for up to 3 months.

Until next time, happy baking (and freezing)!

Espresso Chocolate Cookies

Espresso Chocolate Cookies

Espresso Chocolate Cookies

Who doesn’t love the combination of chocolate and coffee flavors? And, who wouldn’t enjoy those tastes combined in an easy cookie recipe? Not to mention that the cookie is not too sweet to allow for the espresso to shine, but also has added chocolate chips for decadence. Yes, this cookie is a winner.

The recipe I found was vegan, but I added non-dairy milk to account for the dryness at altitude. I also added the mini chocolate chips to make them more luxurious. To create with less effort, I made the dense dough in a stand mixer but the original recipe called for a bowl. The choice is yours.

Espresso Chocolate Cookies adapted from “Vegan: 100 Everyday Recipes” edited by Love Food

1 TBS espresso powder
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
3 TBS unsweetened dutch process cocoa powder
1/2 cup packed dark brown sugar
1/2 cup vegan margarine
1/2 cup rolled oats
1 TBS non-dairy milk
1/4 cup vegan mini chocolate chips

Preheat oven to 350F. Line a large baking sheet with parchment paper. Dissolve espresso powder in 1 TBS of boiling water and set aside to cool slightly.

espresso liquid - the secret ingredient

espresso liquid – the secret ingredient

In a large bowl, sift together flour, baking soda, baking powder, and cocoa powder. Add brown sugar and combine well.
In the bowl of a stand mixer, thoroughly mix margarine and oats. Mix in dry ingredients. Add non-dairy milk and espresso liquid and combine to form a soft but thick dough. Stir in chocolate chips.

Form the dough into 16-18 small balls, place on the baking sheet, and flatten slightly. Bake for 17-19 minutes, or until crisp. Transfer cookies to a wire rack to cool completely. These may be stored in an airtight container for up to 5 days.

Until next time, happy baking!

Ginger Apple Crisp

Ginger Apple Crisp

Ginger Apple Crisp

I know that I haven’t posted in some time. The world got crazy, but I had committed to getting back to baking and blogging at the start of the year. And then I cut my hand. (I was cleaning the food processor, but that’s a long story). It wasn’t severe, but it make food prep a little more complicated and it turned typing into a frustrating game. But the Decadent Vegan Baker is back and ready for action. So, without any further ado, I bring you this week’s vegan, high-altitude baking experiment.

Okay, this one wasn’t very difficult. I decided to ease into things with an apple crisp. Generally apple crisps pop up in autumn, but where I live the weather is warm, then cold, then warm again, so it felt appropriate. The tweaks I made were to follow my personal desires, which I inspire any baker to do. Crisps are a good backdrop for making changes because they don’t involve the scientific perfection of something like a cake.

I added ginger to give the crisp a spicy zip. I also chose coconut sugar as the sweetener to change the flavor profile a bit, and because my brown sugar had become a doorstop. You can use gluten free flour instead of the all purpose flour if you prefer. If baking gluten free, then look for gluten free oats.

Ginger Apple Crisp adapted from Gluten Free and Vegan Apple Crisp

Filling:
6 apples, peeled and sliced
1/4” crystallized ginger, chopped fine
1/2 cup vegan sugar
1 TBS lemon juice
2 TBS all purpose flour
3/4 tsp cinnamon
Topping:
3/4 cup all purpose flour
3/4 cup coconut sugar
3/4 cup oats, run through a coffee grinder until course
6 TBS vegan margarine, cut into small pieces (I used Spectrum vegetable spread)
1 tsp cinnamon

Preheat oven to 375F. In a large bowl, mix apples, ginger, vegan sugar, lemon juice, 2 TBS flour, and 3/4 tsp cinnamon. Place in a 9 x 13” glass baking dish. In a medium bowl, combine 3/4 cup flour, oats, cinnamon and brown sugar and stir. Add margarine and cut in with two forks until combined. Don’t worry; it will still be lumpy.

Spread topping over filling. Bake for 25-30 minutes, uncovered, until topping turns golden brown. Let cool and then serve. I topped mine with vegan vanilla ice cream.

Note: You can halve the recipe and bake it in an 8 x 8” baking pan for the same amount of time as listed in the recipe.

Until next time, happy baking!

Cinnamon Apple Cake

Cinnamon Apple Cake

Cinnamon Apple Cake

Occasionally I decide to jump into the deep end and bake gluten-free. Gluten-free baked treats are difficult enough to make well, but when they are also made vegan at high altitude then they can spell disaster. But, a friend said she missed cinnamon rolls so I was on a mission.

The recipe I found was for a vegan cinnamon bread so I tried it but with high altitude alterations. The problem was that I didn’t like the gummy texture so often found in gluten-free baked goods. I also had a new bundt pan I needed to break in, so I scaled the measurements up to fit the larger pan. The cake version was not gummy, helped by the fact that I split the apples up and put one in the batter and one in the topping. The cake turned out very elegant. Oh, and it was tasty … very tasty.

Cinnamon Apple Cake adapted from Apple Cinnamon Swirl Bread
2 1/4 cups gluten free flour
1/4 cup + 1 TBS organic sugar
1/4 cup + 1 TBS organic brown sugar
1 tsp baking powder
generous 1/2 tsp baking soda
generous 1/2 tsp cinnamon powder
generous 1/2 tsp sea salt
1/2 cup + 2 1/2 tsp nondairy milk
1/4 cup + 2 TBS + 1 tsp canola oil
1/4 cup + 1 TBS unsweetened applesauce
1/4 cup + 1 TBS maple syrup
4 tsp apple cider vinegar
1 1/4 tsp vanilla extract
2 red apples, one grated on large holes of a grater and one diced small
cinnamon topping
5 TBS organic sugar
2 tsp cinnamon powder
Preheat oven to 350F. Thoroughly grease and flour a bundt pan. In a large bowl, sift together flour, sugars, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together milk, oil, applesauce, maple syrup, vinegar, and vanilla. Add wet mixture to dry mixture and whisk gently until batter is just combined. Mix in one grated apple.
In a small bowl, combine remaining sugar and cinnamon for topping. Scoop batter into prepared pan. Sprinkle one diced apple then cinnamon topping over batter. Bake for 50-55 minutes or until an inserted toothpick comes out clean. Let cool completely in pan. Invert onto a serving plate.

Until next time, happy baking!

Cocoa Matcha Shortbread

Cocoa Matcha Shortbread Cookies

Cocoa Matcha Shortbread

Recently a local tea shop offered a matcha green tea tasting. Being a lover of all things tea, I attended and brought along hubby so we could experiment together. We learned that he is not a big fan of matcha, being a coffee aficionado. But I left with the inspiration to bake with the green tea powder. The challenge was to make it palatable for hubby, so I found a matcha cookie recipe and used a matcha / cocoa blend to appeal to his taste for chocolate. The result was a light, not too sweet cookie that we both enjoyed.

To veganize the recipe I replaced the butter with vegan margarine. My high altitude adjustment was to introduce a little non-dairy milk to counteract the dryness. You may think that adding tea to a recipe would make the cookie gritty, but matcha is powdered, not ground. If you find that your matcha is a little chunky, then sift it before measuring out the amount. These cookies are an eye catching green, but I couldn’t resist getting artistic and drizzling them with chocolate.

Cocoa Matcha Shortbread based on Matcha Green Tea Shortbread Cookies
2 cups all purpose flour
1 TBS matcha with cocoa powder blend
1⁄2 tsp salt
1 cup vegan margarine, at room temperature
1⁄2 cup organic powdered sugar
2 tsp non-dairy milk
chocolate chips, for garnish
Sift flour, matcha, and salt into a bowl. In the bowl of a stand mixer, beat margarine and powdered sugar until fluffy. Add non-dairy milk and beat again. Add flour mixture to mixer bowl and mix slowly until dough just comes together. Form dough into a log that is 2” in diameter. Wrap dough log in parchment paper and place in freezer for 30 minutes or until dough has firmed to the touch.
Preheat oven to 325F. Slice dough into 1/4” rounds and place on a parchment lined cookie sheet, 1” apart. Alternatively, take dough from freezer, pinch off round balls, place on cookie sheet, and flatten with the palm of your hand. Bake for 16 to 18 minutes (or until cookies are just starting to turn golden around the edges), turning pan halfway through baking time. Remove cookies immediately from cookie sheet and cool on a wire rack. Melt chocolate chips in a double boiler on the stove. Decorate cookies with melted chocolate. Store in an airtight container.

Until next time, happy baking!

Gluten Free Chocolate Cake-Pan Cake

gluten free chocolate cake

gluten free chocolate cake pan cake

Truth be told, there almost wasn’t any of this cake left to photograph. I had gluten free advocates around to do a taste test of my first gluten free, vegan, high altitude cake – and we nearly inhaled the entire cake within minutes of it coming out of the oven. The texture was perfectly moist, it didn’t crumble when cut, and (drumroll, please) it tasted great! We were very satisfied with this cake, eating it plain and accompanied by cashew ice cream. For all of you who have been asking me if I also bake gluten free, I can now answer with a resounding “yes!”

The recipe was adapted from one I did in a previous blog post. The only changes I made were for gluten free baking. I swapped the all-purpose flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I also added baking powder to give the cake some lift, as gluten free cakes often turn out overly dense. So, for those who eat gluten free and want an easy cake recipe to try, I offer you my now gluten free cake pan cake.

Gluten Free Chocolate Cake-Pan Cake adapted from my Easy Chocolate Cake-Pan Cake
1 1/2 cups + 2 TBS gluten free flour
1 cup – 1 TBS vegan sugar
1/4 cup cocoa powder
1/2 cup mini vegan chocolate chips
1/2 tsp salt
scant 1/2 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla extract
2 tsp apple cider vinegar
1/3 cup vegetable oil
1 cup + 1 TBS cold non-dairy milk
Preheat oven to 350°F. Measure all dry ingredients into an 8″ x 8” x 2” cake pan. Blend the ingredients together thoroughly with a whisk and scoop out three holes. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the milk and pour it directly over everything in the pan. Stir all ingredients together with your whisk until they are well blended. Don’t forget to stir the sides, bottom and into the corners. Bake for 30 minutes, or until the sides of the cake start to pull away from the pan. Serve right from the pan.

Until next time, happy gluten free baking!

Valentine’s Day Chocolates

Valentine's Day Chocolate

Valentine Day Chocolate

For Valentine’s Day I wanted to give you a box of chocolates. The recipe here includes ginger and cinnamon for spiciness and rose petals for romance. When you add in the chocolate you have an additional superfood to inspire passion and stamina.

The recipe I found was already vegan, but I switched out some of the flavorings to accent heat and passion. It isn’t a baked treat, but instead it is made with chocolate molds so you can choose your favorite meaningful shapes. I found an adorable love birds mold and also added extra rose petals to a floral mold. With love …

Valentine’s Day Chocolates adapted from The Herbal Academy
6 ounces vegan dark chocolate, broken up
1/4 tsp cardamom powder
1/2 tsp cinnamon powder
1 TBS crushed dried rose petals
1 TBS chopped candied ginger
Melt chocolate in a double boiler ensuring that no water gets into the pot with the chocolate. Once chocolate has melted, fold in cardamom, cinnamon, rose petals, and candied ginger. Stir well and remove bowl with chocolate. Pour chocolate mixture into molds, adding extra crushed rose petals to mold first, if desired. Smooth out with a spatula. Keep in fridge until hardened. Once chocolate has set, remove from molds.

Until next time, happy un-baking!