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!

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 Banana Pecans Muffin (Banana Nut Bread Option)

Banana nut muffin has to be my favorite kind of muffin and I really wanted to create a recipe that will taste great for my husband and myself. I have tried out a few combination and finally gotten down the recipe that will work great for both banana nut bread and muffin.

Preparation time: 15 minutes

Bake time for muffins: 20 - 24 minutes

Bake time for bread: 1 hr - 1 hr 10 minutes

Make 2 dozen muffins or 1 loaf of banana bread

Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil

2/3 cup of granulated sugar

2 large eggs*

1 1/2 cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup each of  corn starch, 1/8 cup each of sorgum flour and potato starch)

1 1/2 teaspoon of baking soda

1 1/2 teaspoon of baking powder

1/2 teaspoon of kosher salt

1 1/2 teaspoon of xanthan gum

1/2 cup of sour cream

1 teaspoon of GF vanilla extract

1 cup of mashed rip bananas (3 medium size)

1/2 cup of chopped pecans or walnuts

cinnaman sugar (optional)

DIRECTIONS

1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.

2.  In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.

3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder, xanthan gum and salt.

4. Add to the butter mixture and mix until the ingredients combined.

5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.

6a. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.

6b. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.

7. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.

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!

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!!!!