What do you get when you combine peppermint fudge and chocolate cookies? These delicious bites. They are a rich fudge spread over a cookie crumb shell to make them a decadent and elegant treat. And there is no baking involved. Decadent and easy – no need to say more.
The recipe I adapted these from was already non-dairy so I didn’t need to make those types of changes. No baking meant it didn’t need high altitude adjustments. The changes I made were to help them stick together for easier eating and presentation. I added coconut oil to the cookie shell for stability, and I added more milk to the fudge for pourability. Also, I made them in paper cups and in a muffin tin. They both worked out, but I find the paper cup is more festive and easier to hold if you are sharing them with others. If you’re not sharing, then you can just mash them up and eat them. I don’t judge.
Peppermint Fudge Cookie Bites based on Chocolate Mint Fudge Tartlets
1 TBS + ½ cup vegan chocolate chips, divided
4.5 ounces gluten-free crunchy chocolate cookies, processed into fine crumbs
1 TBS coconut oil, melted
¼ cup + ½ tsp almond milk
¼ tsp peppermint extract
Melt 1 TBS chocolate chips over a double boiler. Put cookies crumbs in a bowl with melted coconut oil, then add the melted chocolate. Stir until thoroughly combined and mixture resembles wet sand. Divide cookie crumb mixture between 12 lined mini muffin cups. Drop a spoonful of crumb mixture into each cup and press into bottoms and lightly up the sides.
Melt remaining 1/2 cup of chocolate chips. Turn heat off but leave the bowl of melted chocolate over the hot water. Whisk milk and peppermint extract into the bowl. Pour chocolate-mint filling into cookie crusts. Freeze for 15 to 20 minutes. May be stored in a covered container in refrigerator for up to 1 week.
Lately I’ve been seeing recipes for chocolate bark everywhere. It’s no surprise because it’s tasty and makes a great gift. But I have also come to realize that bark should use tempered chocolate to have the right snap and be done properly. Not wanting to spend the time required to temper, I looked to haystacks which are treats with melted chocolate gluing them together. In today’s recipe I morphed those two delights to come up with my own version.
Because no baking was involved, these require no altitude changes. And as long as you use dark chocolate with minimum additives, then they are already vegan. The alterations that I made were in the basic recipe. Feel free to do the same by picking and choosing what you coat the chocolate with, such as seeds, dried fruit, dried coconut pieces, and the like. I did find that the small amount of salt on the pretzels rounded out the flavor nicely.
Chocolate Haystack Bark
8 oz dark chocolate, chopped
1 cup whole unsalted almonds, roasted
1/2 cup lightly salted gluten-free pretzels, broken into large pieces
1/2 cup brown rice cereal
Line a baking sheet with parchment paper. In a bowl set over a pan of gently simmering water, heat chopped chocolate, stirring occasionally, until it is just melted. Put almonds, pretzels and cereal into a large bowl. Pour melted chocolate over mixture and stir to combine. Let cool a minute and then pour onto baking sheet. Place sheet in fridge for 30 minutes until bark hardens. Invert bark onto a work surface and break into pieces.
I wanted chocolate and I wanted it now. That meant something fast and decadent, so I decided on brownie bites. This recipe gave me a quick fix.
The original recipe I had was gluten-free so I could play with it for my gluten-free friends. The problem was I didn’t feel like hassling with my baking that much. So, the first change was to un-gluten-free it. I know, sounds backwards. Ah, well. I then added flour and a little milk for high altitude, as well as reducing the baking powder. There you have it – a quick chocolate fix.
Quick Brownie Bites adapted from a recipe by Erin McKenna
1/2 cup + 3 TBS all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup applesauce
1/4 cup canola oil
1 tsp pure vanilla extract
1/4 tsp non-dairy milk
1/2 cup vegan mini chocolate chips
Preheat oven to 325F. Grease a 24 mini muffin pan with shortening. In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk applesauce, oil, vanilla, and milk. Stir wet ingredients into dry ingredients. Stir in chocolate chips. Spoon batter into muffin pans, filling them three-quarters full. Bake for 15-16 minutes, or until set. Let brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Have you ever wanted to make cookies but didn’t want to deal with pulling cookie sheets in and out of the oven? I was craving cookies but was too lazy to babysit cookie sheets, so I made a pan cookie. It’s basically a cookie in a baking pan that makes one big cookie with less work than baking up a few dozen. It’s instant cookie gratification.
There was a recipe that made a version of a pan cookie, but I made a few changes. I didn’t have the pan size called for so I reduced the ingredients to fit in the pan I had. (It’s times like this that make me glad I am a math person.) Then I changed the egg substitute to my new favorite – aquafaba. I also found the amount of salt to be what I deemed a typo – the first try made extraordinarily salty cookies – so I changed it accordingly. I also added flour and reduced baking soda to account for high altitude.
After the cookie was done and cooled, I used a star cookie cutter to make pretty cookies. Then I could pretend that I slaved over rolling and cutting dough to make cookies. It’ll be our little secret.
Peanut Butter Chocolate Chip Pan Cookie adapted from Chocolate Peanut Butter Cookie Cake
1 1/2 cups + 2 TBS whole wheat flour
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup vegan margarine, softened, plus extra to grease pan
3/4 cup sucanat sugar
3 TBS aquafaba
1 TBS almond milk
1 1/2 tsp vanilla extract
1/3 cup peanut butter, unsalted
3/4 cup vegan chocolate chips
Preheat oven to 375 F. Grease an 8 x 8” pan with vegan margarine. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of an electric mixer, cream together vegan margarine and sugar on low-medium speed until light and fluffy. Add aquafaba, milk, vanilla and peanut butter to sugar mixture and beat well. Slowly add dry flour mixture and beat on low speed until just combined. Using a spatula, fold in chocolate chips until combined. Add batter to prepared pan and smooth out the top. Bake until cookie is lightly browned on the outside, but still slightly under-cooked in the center, for 15-16 minutes. Allow to cool on a wire rack.
Are you are looking for a simple, vegan cake recipe that is delicious? You, and I, are in luck because I have one. This is adapted from a vintage recipe and the method can’t be easier – you mix and bake in the cake pan. It’s tasty, it’s moist and it’ll will be gone so fast you may want to make two of them.
The cake was initially egg and dairy free so I just had to make it high altitude. I reduced the sugar, baking soda and vinegar while adding more flour and liquid. The liquid called for was cold water, but my chocolate-loving husband wanted more chocolate flavor so I used chocolate almondmilk. I also added mini chocolate chips to keep him happy.
Chocolate Cake-Pan Cake adapted from King Arthur Flour
1 1/2 cups + 2 TBS all-purpose flour
1 cup – 1 TBS vegan sugar
1/4 cup cocoa powder
1/2 cup mini chocolate chips, or chopped chocolate
1/2 tsp salt
scant 3/4 tsp baking soda
1 tsp vanilla extract
2 tsp apple cider vinegar
1/3 cup vegetable oil
1 cup + 1 TBS cold chocolate almondmilk
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 chocolate 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 being careful not to scrape the pan. Bake for 30 minutes, or until the sides of the cake start to pull away from the pan. Serve right from the pan.
This cake brings back fond memories of Snackin’ Cakes from the 70s. Do you remember those?
This bread is one of the first vegan recipes I ever tried back when I was at sea level and baking was easier. I still love this recipe, though, because it doesn’t require a lot of tools or equipment – you just need a few bowls and a whisk. It’s pretty quick to assemble and uncomplicated. It is also very yummy.
To alter the recipe to my tastes, I used all-purpose and whole wheat flour instead of spelt and deleted the date pieces. I also used fewer chopped walnuts and less nutmeg, and swapped canola for safflower oil. At altitude I added moisture with the addition of more banana and apple sauce, and adjusted the amount of baking powder and flour. Okay, I guess this is loosely based on the original.
Chocolate Chip Banana Bread adapted from the award winning Vegan World Fusion Cuisine‘s Bananananda Bread Dry
1-1/2 cups + 2 TBS all-purpose flour
1/2 cup whole wheat flour
1/4 cup walnuts, chopped
3 tsp baking powder
1/2 tsp cinnamon powder
1/8 tsp nutmeg, ground
Scant 1/4 tsp sea salt
1/2 cup chocolate chips Wet
1-1/4 cups mashed extremely ripe banana
1/2 cup maple syrup
1/2 cup + 2 tsp natural apple sauce
1/4 cup canola oil
1/2 tsp vanilla extract
Preheat oven to 350F with rack in lower third of oven. Place dry ingredients in a large bowl and whisk until mixed well. Combine wet ingredients in a larger bowl, add dry ingredients and mix well. Pour into a 5×9” Teflon loaf pan and bake for 51-53 minutes, or until a toothpick comes out dry. Leave to cool in pan.