Vegan Double Chocolate Chip Cookie with GF option

I have modified the Neiman Marcus Signature Chocolate Chip Cookies recipe into this Vegan Double Chocolate Chip Cookies recipe. I also included the Gluten Free version of this recipe. It's easy, quick and absolutely YUMMY!

Make about 15 - 24 cookies
Preparation Time: 10 Minutes
Cook Time: 10-14 Minutes

INGREDIENTS:

Vegan Version:

1. 1/2 Cup of oil or 1 stick of soy margarine*
2. 1 Cup Brown Sugar
3. 3 Tablespoons of sugar
4. 1 Egg Substitue** (1 teaspoon of baking powder + 1.5 tablespoons of water + 1.5 tablespoons of oil)
5. 1.5 teaspoons of GF vanilla extract
6. 1/2 teaspoon of baking powder
7. 1/2 teaspoon of baking soda
8. 1 3/4 cup of flour ***
9. 1 1/2 tablespoon of cocoa powder
10. 8 oz of Vegan chocolate Chip ****
11. pinch of salt
12. 1 tablespoon of ricemilk or soymilk*****

Gluten Free Version:

* Use 1 stick of unsalted butter or 1/2 cup of oil
** Use 1 large Egg instead of Egg Substitue (#4)
*** Use Silkie Flour Mix (1/2 cup of Brown Rice Flour, 1/3 cup each of White Rice Flour and Tapioca Flour, 1/4 cup of corn Starch, 1/8 cup of potato starch, 1/8 cup of sorgum flour, 1 1/4 teaspoon of xantham gum) (#8)
**** 8 oz of Semi-sweet chocolate chips
***** use regular milk instead of rice or soy milk

DIRECTION:

1. Prehead oven to 375 degree, greased 2 cookie sheet with oil spray.
2. Use mixer, cream butter or oil or soy margarine and sugars until fluffy
3. With mixer running, add egg or egg substitute and vanilla extract to the mixture
4. Whisk flour, baking powder, baking soda, salt together and add the dry ingredient to the wet ingredient in the mixer
5. If the dough appears too dry, add the milk
6. Add cocoa powder to the dough until incoporated
7. Stir in chocolate chips to the dough 
8. Use a tablespoon or a small scoop to drop the dough onto the prepared cookie sheet, space them about 2 inches apart.
9. Bake 10-14 minutes or until it's done by putting a toothpick into the cookie and it comes out clean. The baking time also depending on the oven, it might take lessor or longer time.

Happy Baking!

Happy St. Patrick Day!

It's St Patrick Day... it's time to make some GF Green chocolate chip cookies and Vegan Green sugar cookies. They are not my new recipes.. I simply use my regular chocolate chip cookie and sugar cookie recipes with some green coloring. They looks festive don't they?

Happy St. Patty Day!

Gluten-Free White Chocolate Cheesecake with Orange Glaze

My husband and I love cheesecake and I wanted to create a cheesecake that both of us could really enjoy. The fact is that it's relative easy to keep a cheesecake gluten-free as long the crust of the cheesecake is gluten-free. If you have a favorite cheesecake recipe. You can easily adopt this recipe to use your own favorite fillings but with gluten-free crust.

Preparation Time: 15 minutes

Cook Time 45 minutes

INGREDIENTS:

Crust:

1. 
   
   5-7 Basic Gluten-Free Cookies (Refer to my White Chocolate Cookies or Basic Gluten-Free cookies recipe in the blog)
2. 
   
   3 tablespoon of unsalted butter (melted)

Filling:

1. 
   
   2 (8 oz) package regular Cream Cheese - prefer full fat kind
2. 
   
   1 cup of white chocolate chips
3. 
   
   3/4 cup of sugar
4. 
   
   3 eggs
5. 
   
   1 tablespoon of orange zest
6. 
   
   1/4 cup of Brown rice flour
7. 
   
   1 teaspoon of GF vanilla extract
8. 
   
   1/2 cup of sour cream

Orange Glaze: 

1. 
   
   1 tablespoon of cornstarch
2. 
   
   1/2 cup of orange juice
3. 
   
   1/4 cup of water
4. 
   
   1/4 cup of sugar

DIRECTION:

1. 
   
   Preheat oven to 350 degree, put the GF cookies in a ziploc bag and crash the cookie into small crumb. Combine crumb and butter in a bowl then press onto the bottom and a little bit of the side of the 9 inch round springform pan.
2. 
   
   Bake the crust for about 10 minutes until golden and cool while preparing the pie filling
3. 
   
   Put cream cheese and white chocolate into a glass bowl and microwave in medium heat for 2 minutes. Stir the mixture and continue for another 2 minutes or until the cream cheese and white chocolate is welled melted and blend.
4. 
   
   Add in sugar, brown rice flour, vanilla, and eggs (one at a time) until well blend.
5. 
   
   Add sour cream mix until the mixture is well blend
6. 
   
   Pour the filling over the crust and bake it for 30-35 minutes or until the center jiggles just slightly
7. 
   
   Remove from oven and let it cool for 10-15 minutes
8. 
   
   In a small saucepan, combine suger and cornstarch, stir in orange juice and water.
9. 
   
   Cook until the mixture is clear and thickened, make sure to stir occassional. Cool the mixture to room temp. and spoon the mixture on top of the cool cheesecake.
10. 
    
    Use foil to cover the pan and chill for at least 8 hours before serving

Happy Baking!

Gluten Free White Chocoloate (Macadamias Nut) Cookies

This is my modified verison of Gluten Free cookie recipe. This cookies has a more cake like, softer texture than the other cookie version. My husband prefers this newly modified recipe.

This recipe will makes about 2 - 21/2 dozen cookies.

Preparation Time: 10 minutes
Cook Time: 12-15 minutes

INGREDIENTS

1. 2 1/4 Cup of Silkie Flour Mix (2/3 cup of Brown Rice Flour, 1/2 cup each of white rice flour, tapioca flour, 1/3 cup of corn starch, 1/4 cup of potato starch)
2. 1 stick of unsalted butter (melted) or 1/2 cup of oil
3. 2/3 cup of light brown sugar
4. 2/3 cup of sugar
5. 2 eggs
6. 1 teaspoon of GF vanilla extract
7. 1/4 teaspoon of salt
8. 1 teaspoon of  baking powder
9. 1 teaspoon of baking soda
10. 1 1/2 of teaspoon of xanthan gum
11. 1 cup of white chocolate chip
12. 1 tbsp of milk (optional)
13. 1/2 cup of macadamias nut (optional)

DIRECTION:

1. Prehead oven to 375 degree and line 2 baking sheet with parchment pager or use nonstick spray to grease the baking sheet.
2. Mix melted butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended
3. In a medium bowl, whisk Silkie Flour Mix, baking powder, baking soda, xanthan gum and salt
4. Stir the dry ingredients to the butter mix until incorporated. 
5. Stir in white chocolate chip and Macadamias nut into the cookie dough 
6. If the dough appears to be a little dry, add in milk but it's entirely optional
7. Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart
8. Bake for 12-15 minutes or until cookies turn golden
9. cool cookies for 5 minutes before transferring them into a wire rack

Happy Baking!!!

Vegan Chocolate Chip Cookies

I have tried out different chocolate Chip Cookies recipe, playing with different ingredients and I got a recipe down that my daughter, Kimi and my son love. Isaac did not even realized that it has no egg and butter in it. This recipe is definitely a winner for the whole family except of course my husband who can't have it since I used gluten.

Preparation Time: 10 mins

Cook Time: 14 - 16 mins

Make 2 dozen

INGREDIENTS

2 1/4 cup of flour

1 stick of Soy Margarine or (1/2 cup of oil)

2/3 cup of light brown sugar'

2/3 cup of sugar

Egg Substitute ( 1 teaspoon of baking powder + 1 1/2 tablespoon of oil + 1 1/2 tablespoon of water)

3 tablespoons of Vegenaise

1 teaspoon of vanilla extract

1 teaspoon of baking soda

1 cup of vegan bittersweet chocolate chips
a pinch of salt
a Tablespoon of ricemilk

DIRECTIONS:

1. Prehead oven to 375 degree and line 2 baking sheet with parchment papers or spray it with oil spra

2. Put the margarine in microwave safe bowl, cover and heat it in medium heat until melted or melt it in a small saucepan and let it cool slightly

3. Whisk the sugars, Vegenaise, egg substitute, soy margarine and vanilla together in a large bowl until smooth.

4. Whisk the flour, baking soda and salt in another bowl, then stir the dry ingredients to the wet ingredients and mix them together. Please note that not to over mix the dough

5. Stir in the chocolate chip to the dough

6. Use a tablespoon and scoop the dough onto the prepared baking sheet, and roll the scooped dough into balls.

7. Space the dough about 2-inches apart on the baking pan.

8. Bake for 12 -16 minutes or until the cookies turn golden.

9. Cool the cookies for 5 minutes before transferring to wire rack.   

Happy  Baking!!!

Dairy-Free, Egg-Free, Soy-Free Marble Cupcake

I created this marble cupcake recipes for my daughter who has both allergies. She had a birthday party to attend yesterday and I would like her to be able to have a piece of sweet treat when other kids were eating the birthday cake. As growing up, Kimi is used to attend any birthday event without asking for a piece of cake but the situation often sadden me. I wanted her to be able to eat something when other kids were eating cake.

When I was searching for a good cupcake recipes, I turned to Martha Stewart website since I have success with some of her recipes. This recipe is an adaptation from Martha Stewart and I made the modification to add baking soda and make the recipe to be dairy-free, egg-free and/or soy-free. So thank you Martha!

For marble cupcake, you would need to make 2 set of batter, one yellow cupcake batter, and one chocolate batter. The following recipe will make approximately 12 - 15 cupcakes.
Preparation Time: 25 mins
Cook Time: 20 - 24 mins

INGREDIENTS:
1. Yellow Cupcake:

• 3/4 cup all-purpose flour
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 4 tablespoon (1/2 stick) of Soy Margarine (room temp.) or Oil for Soy-Free Diet
• a pinch of kosher salt
• 1/4 cup of Ricemilk or Soymilk
• 1/2 teaspoon of vanilla extract (If using vanilla favor ricemilk or soymilk, use 1/4 vanilla extract instead)
• 3/8 cup of sugar
• 1 egg substitute (1teaspoon of baking powder+1 1/2 of tablespoons of warm water+1 1/2 tablespoons of oil)

2. Chocolate Cupcake:

• 5/8 cup all-purpose flour
• 1/4 cup unsweeteen cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 tablespoon (1/2 stick) of Soy Margarine (room temp.) or Oil for Soy-Free Diet
• a pinch of kosher salt
• 1/4 cup of Ricemilk or Soymilk
• 1/2 teaspoon of vanilla extract (If using vanilla favor ricemilk or soymilk, use 1/4 vanilla extract instead)
• 3/8 cup of sugar
• 1 egg substitute (1teaspoon of baking powder+1 1/2 of tablespoons of warm water+1 1/2 tablespoons of oil)

INSTRUCTIONS:

1. Preheat oven to 350 degree. Line muffin tin cups with paper liners or grease the muffin cup tins with margarine.
2. In a small bowl, whisk flour, baking powder, baking soda, salt and/or Cocoa powder for chocolate batter; set aside.
3. In another small bow, mix ricemilk or soymilk and vanilla extract; set aside.
4. In the mixer bowl, beat soy margarine or oil and sugar until light and fluffy; add egg substitute mixture until well blended.
5. In a lower speed, add 1/2 of the flour mixture to the mixer and follow by 1/2 of the milk mixture; then remaining flour mixture and add milk mixture slowly. Check the consistency when adding the wet ingredient and make sure not to overmix.
6. After both yellow and chocolate batter have completed. Use a tablespoon or ice-cream scooper,  fill half the cup with yellow batter and half with chocolate batter and put them side by side. Fill the muffin tin cups 2/3 full.
7. Bake for 20 minutes, insert a toothpick in the center of the cupcake and if it come out clean, then it's done; otherwise, leave them in the oven for extra 2-4 minutes.
8. Let it cool for 5 minutes before removing from muffin tin and transfer to wire rack.
9. Frost the cupcake after they are completely cool.

The marble cupcake before frosting:                     

The marble cupcake after frosted by my daughter Kimimae:

Happy Baking!

Basic Gluten-Free (Dairy-Free, Egg-Free) Cookies

This is the basic Gluten-Free with dairy-free and egg-free option recipe that I used for my chocolate chip cookies and peanut butter chocolate chip cookies. The cookie dough that produced by this recipe will texture very similar to any non-GF cookies version. You can add any fixing to this recipe to make it your own.

The following recipe will make around 18 - 20 cookies.

Preparation time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:

• 1 stick salted butter, softened *
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of GF vanilla extract
• 1 egg **
• Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
• 1 3/8 teaspoon of xanthan gum ****
• 1/2 teaspoon baking soda
• a pinch of salt
• 2 tbsp of milk (cow, soy, rice)

SPECIAL NOTES:

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
*** Replace the Silkie flour mix to use the regular flour and remove xanthan gum **** completely for non-GF version.

DIRECTIONS:

1. Preheat the oven to 375 degree
2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
3. Add the Silkie Flour mix, xanthan gum, baking soda and to the mixer. Mix until the ingredients well blended together.
4. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
5. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.

I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!

Gluten-Free Peanut Butter Chocolate Chip Cookies

This recipe is basically use the same ingredients as my Chocolate Chip Cookies recipe. I added creamy peanut butter to the dough and it comes out great!

The following recipe will make around 20 cookies.

Peparation time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:

• 1 stick salted butter, softened *
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of GF vanilla extract
• 1 egg **
• Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
• 1 3/8 teaspoon of xanthan gum ****
• 1/2 teaspoon baking soda
• a pinch of salt
• 1/2 cup of creamy peanut butter
• 1/2 cup of chocolate chips*****
• 2 tbsp of milk

SPECIAL NOTES:

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
***** instead of chocolate chips, use coco powder instead
If Gluten-Free is not what you desire, replace the Silkie flour mix *** to use the regular flour and remove xanthan gum **** completely.

DIRECTIONS:

1. Preheat the oven to 375 degree
2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
3. Add the Silkie Flour mix, xanthan gum, baking soda and to the mixer. Mix until the ingredients well blended together.
4. Mix in peanut butter and milk until the ingredients well blended
5. Mix in the chocolate chips.
6. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
7. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.

I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!

Gluten-Free (Dairy-Free, Egg-Free) Chocolate Chip Cookies

I was trying to find a Gluten-Free recipe for cookies that taste good but also not too thin and spread out when baking them. After a few combination of flour mix. I have gotten a combination with a result that I wanted. It tastes like a regular chocolate chip cookies that my son can't get his hands off.

The following recipe will make around 18-20 cookies.

Preparation time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:

• 1 stick salted butter, softened *
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of GF vanilla extract
• 1 egg **
• Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
• 1 3/8 teaspoon of xanthan gum ****
• 1/2 teaspoon baking soda
• a pinch of salt
• 1/2 cup of chocolate chips*****
• 2 tbsp of milk

SPECIAL NOTES:

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
***** instead of chocolate chips, use coco powder instead

If the dough seems a little bit dry, add 2 tablespoon of ricemilk.

If  Gluten-Free is not what you desire, replace the Silkie flour mix *** to use the regular flour and remove xanthan gum **** completely.

DIRECTIONS:

1. Preheat the oven to 375 degree
2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
3. Add the Silkie Flour mix, xanthan gum, baking soda, milk and salt to the mixer. Mix until the ingredients well blended together.
4. Mix in the chocolate chips.
5. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
6. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.

I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!

Vegan Suger Cookies

My daughter, Kimi is allergy to dairy; hence no-egg or milk for her. Since she was allergy to Soy when she was younger. She has always drink Ricemilk. With the following recipe, although I call for Ricemilk, but can be substitiue with Soymilk. I used Vanilla favor ricemilk because that's what I have in hand. I have made this for a party and everyone loves it. Nobody really know that it's dairy-free and egg-free.

ALLERGY INFO:  Dairy-Free, Egg-Free, Soy-Free (if using Ricemilk)

TIMING:
Preparation Time: 1 hr
Baking Time: 10 minutes

INGREDIENTS:
Make 2 dozen.
1. 2 cups all-purpose floor
2. 1/4 teaspoon kosher salt
3. 1/2 teaspoon baking powder
4. 1/2 cup (1 stick) of Willow Run soybean margarine (room temp.)  or 1/2 of oil for Soy-Free*
5. 1 cup sugar
6. 1 Egg substitue **
7. 2 TBSP of ricemilk ***
8. 1/2 tsp pure vanilla extract

SPECIAL NOTES:
* Willow Run is a Soybean margarine that is great for spreading or baking, with no artificial preservatives or flavoring. This Margarine is made from all vegetables. It also has no funny aftertaste, no aftertaste at all. It does not taste like soy, it just tastes good. To find out more information, visit http://www.organicdirect.com/willow-soybean-margarine-16oz-p-7051.html. To substitute willow run margarine, try use same amount of oil instead.
** 1 large egg = 1 tsp baking powder + 1.5 TBSP water + 1.5 TBSP of oil

*** You can substitue Ricemilk by using Soymilk.

DIRECTIONS
1. Whisk together flour, salt, and baking power in a medium bowl.
2. In the bowl of electric mixer fitted with the paddle attachment, cream butter and sugar.
3. Add dry ingredients (from step 1) to the butter and sugar mix and mix until incorporated.
4. With mixer runing, add, egg substitue, milk and vanilla; mix until corporated.
5. Refrigerate the dough for at least 30 mins.
6. Prehead oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper or spray oil spray to baking pan; set aside
7. Scoop dough using a spoon and roll the dough into a ball about an inch in diameter. Space cookies one inch apart on the baking sheet or baking pan.
8. Bake for 10 minutes and make sure not to brown and over baked. Transfer to wire racks to cool.