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!

Vegetarian Spring Roll with Gluten-Free Option

It's chinese new year, Spring roll is a must have for a traditional chinese dinner. After spring roll is deep fried, the skin turns golden, the color and the shape of the spring roll represent a 'Gold bar'. For serving spring roll in chinese new year is to present 'Gold' to guests and wish all the guests to make more money in the coming year. And yes, everyone cares about money nowaday.. and chinese do cares about money way too much sometimes. In a more traditional chinese spring roll, the fillings aften contains pork and shrimp along with shredded vegetable. As for me, I opted for vegetarian version and tofu is used as potein. I have often bought my version of spring roll to potluck dinner and everyone often ask for the recipe. I am finally going to share it.

A typical spring roll wrapper is made with wheat; to make a Gluten-Free version, use vietnamese rice paper wrap instead. The Gluten-Free version is healthier since it's not fried. The fillings for both version is the same in exception of the wrapper. My version of the spring roll is really my version so I did not use the traditional ingredients that my mom would normally use in Hong Kong or my vietnamese friend would do in a more traditional vietnamese spring roll or summer roll.

People often think that it's time consuming to make spring roll. In reality, you will be surprised how easy it is. Preparation Time: 20-30 minutes, 1 hr of cooling time for fillings (optional but recommended)
Cook Time: 15 minutes

NOTE: It is the best to prepare the fillings early and let it cool and drained any liquid from the filling. The heat and the moisture will potentially break the wrapper. It is also important to fry the spring roll right after you wrapped it. In addition, the wrapper makes a lot of different in taste. If you are oversea, the wrapper that sell in supermarket tends to be thicker. If you have access to a oriental supermarket, get your wrapper from there instead, asian wrapper is much thinner so you don't taste too much flour. You can always find them in freezer section. So you will need to defrost it before using. Also, you can use any kind of vegetable for the fillings. But make sure to chop it up fine.

INGREDIENTS:

• 1 package of spring roll wrapper or rice paper wrapper
• 1 package of rainbow slaw or brocolli slaw (It can be found in salad session in supermarket)
• 1 package of Tofu Cutlet or 5-spiced tofu or spice tofu or extra firm tofu - cut into 1" strip
• 2 cups of bean sprouts
• 1 package of Chinese Pickles Vegatable (Zhacai) or 1/2 cup of dill pickles - it's optional - cut into 1" strip
• 2 tablespoon of Gluten-Free soy sauce
• 1 teaspoon of kosher salt
• 1 tablespoon of chinese cooking wine or red wine
• 1/2 teaspoon of white pepper
• 1/2 teaspoon of sugar
• 2 teaspoon of  sesame seeds oil
• 2 tablespoon of cooking oil, prefer olive oil
• 1/2 cup of water
• 1 teaspoon of rice vinegar (dipping sauce)
• 1 tablepoon of of GF soy sauce (dipping sauce)
• some seseme seed oil (or hot oil if you prefer spicy)

DIRECTIONS:

Fillings:

1. Heat Wok without any oil, cut the tofu and pickles into 1" strip and wash all vegatable and drained.
2. When the wok is hot, cook bean sprouts and stir it until it heat through, about 2 minute. Note: Make sure to keep stirring to prevent stuck on the wok. Remove from wok and set aside.
3. Put oil in the wok and gentle move the wok left and right to let the oil coats the bottom, put rainbow slaw and tofu and stir it for a minute, then add pickle and stir for another minute. 
4. Add soy sauce, wine, salt, sugar, white pepper and stir it until the seasoning well blended into the vegetable; about 3-4 minutes. Make sure not to overcook the filling, you would like the vegetable still a little crunchy.
5. Add the bean sprouts into the wok and stir until heat through about 1 minute or so. Taste the fillings and add more salt if necessory.
6. Turn the heat off and add the sesame seed oil and stir the oil into the fillings.
7. Put the fillings into a drainer and cool off.

Vegan Version:

1. Pour Canola oil into wok, make sure there is enough to cover the spring roll when frying or use a deep fryer if you have one.
2. Lay 1 spring roll wrapper in diamond shape on a flat plate, put 2 tablespoons of the fillings in the middle of the wrapper; make sure not to overstuff the wrapper, you would need to leave 1.5" on each sides in order to wrap the spring roll.
3. Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.
4. Fold both sides to the center so that the edge of both sides meet in the middle
5. Hold the sides and roll the spring up until the other edge, use some water to bind the top close. Use more water if necessary to secure the side.
6. Put the spring rolls into hot oil, make sure don't put too much spring roll in the wok at one time, make them in small batch. Fry the spring roll until it turn golden and dry it until some paper towel.
7. Combine rice vinegar, soy sauce and sesame seed oil in a dipping bowl and serve immediately.

Gluten Free Version:

1. Fill a large shallow bowl with warm water, put rice paper into the shallow bowl one at a time; otherwise, they will stick together. When the rice paper is soft about 15 second, remove from bowl and drained the water.
2. Lay the rice paper wrapper in a dry clean cloth and follow step 2 -5 above. You would not need to use water because rice paper is naturally stick together
3. Combine dipping sauce and serve immediately. 

Happy Cooking!

Happy Chinese New Year!!!!

Happy Chinese New year everyone. This is the year of tiger... so this year is sort of my year since I am born on the year of tiger way back when. Anyway... I am going to my friend house for new year dinner later this evening and I am trying out some new recipes for cookies and other dishes. I will post them later when I got the Chance to post it. Above is a pictures of my Vegan Cookies Platter; it contains Vegan Double Chocolate Chip Cookies and my sugar cookie. For those of you that are not chinese, the characters in the front said 'Happy New Year!'

Now the picture here is newer recipe for my favorite Gluten Free White Chocolate Chip Cookies with Macademia Nuts. My other recipe is good but it's a little bit too runny when baking. I have modified the ingredient and I came up with a better version of the cookie. I will post it when I got a chance to write it down.

Now the pictures here is the my Gluten-Free and Vegan spring roll filling. I have made this for a long time and my neighbor always wanted the recipe. It is so easy that I am too afraid to give out my secret. But I am going to share it. In chinese tradition, pork and shrimp are often included in the fillings. I opted for vegetarian version. The wrapper skin is not typically used wheat flour. For Gluten-free version, I actually wrap my filling using rice paper and it is not deep fry. In a way, it is heavier.

Here is a closer look of my Vegan Double chocolate Chips Cookie. It's my daughter favorite now. She loves the cocoa powder in the dough.

I promise, all the recipes will be posted as soon as I get the chance too and again.. Happy Chinese New Year Everyone and stay healthy!

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!

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.