Having started the baking session with scones today, I was still in a bit of a biscuit mood when I started this recipe- a hybrid of a shortbread and scone concept with some cocoa thrown in. I wanted a way to use up the half jar of dulce de leche I still had after making the Squirrel Cake…..
So without further ado…
Chocolate Dulce De Leche Bars
Mix in a large bowl:
1 cup whole wheat flour
1 cup all purpose flour
½ cup rolled oats
⅔ cup sugar
½ tsp baking soda
½ tsp salt
¼ cup cocoa powder
Cut in with a pastry blender or two knives:
⅔ cup softened butter or vegan replacement
Mix well in another bowl:
½ cup Balkan style yogurt
1 tsp vanilla
add to dry ingredients and mix well.
Pour into a greased pan, lined with parchment paper. Either: a 9×13 pan or two 8 inch square or round- or whatever you have and spread it evenly.
Bake in a preheated oven at 350F and for about 20 minutes or until toothpick comes out clean.
Remove from oven and spread the ½ jar of dulce de leche ( 225-250 grams)on it- glob it on and wait a minute for it to melt, then spread.
Sprinkle an even layer of chocolate chips on top and return to the oven for about 2 minutes. Remove and spread the melted chocolate chips , blending with the caramel is ok.
Chill in fridge or freezer until ready to serve . Enjoy!
I cut the recipe amounts mostly in half, making one layer that I cut into two. Because I used chick pea flour/ besan to make it gluten free, and the almonds and walnuts were pretty roughly chopped in my little processor, the cake crumbled. So I divided each layer into 8 separate little servings and that worked well.
I reduced the sugar for the whipping cream to about 2 tablespoons, and actually only used ¾ cup of cream and 2 teaspoons of cocoa powder.
I opted to simplify some things – but feel free to pop over and follow the recipe there
½ white onion chopped
1 celery stalk with leaves chopped
1 tablespoon olive oil
Saute onion and celery in the oil in a medium saucepan on medium heat. Once the onions are transparent, add your spices to let them warm up a bit – you can do your own thing for spices – these are what I have handy…
2 tablespoons curry powder
2 tablespoons paprika
1 teaspoon salt
1 tsp pepper
2 sweet potatoes < medium size> – oven roasted , peeled and chopped. note:I had already done that – and I would likely micro wave them to bake them quickly if they were not already baked..
60 grams dry weight red split lentils < I used my kitchen scale, not sure how much this is in cups>
and enough water to cover – I did not measure, but it was probably 3-4 cups – enough to make large bowls of soup for two.
Bring it up to a boil, then turn the heat to medium low, let simmer until the lentils are soft – maybe 15-20 minutes. Once they are soft, puree the soup with an immersion blender – or however you puree soup!
I did some other regular/ repeat baking this past weekend during a virtual gathering with friends – and it was the BEST WAY to deal with an online gathering – I was. busy, I was doing stuff! Listening to our friends, some of whom we have not seen for months, and contributing in my own special snarky way as appropriate…
I made a small batch of each :
Chocolate cake cookie sandwiches< a variation made by using cake mix and reducing the water and filling them with more of my vegan Swiss buttercream as it is lasting quite nicely!>; Gingerbread cookies; standard chocolate chip cookies < be inspired – I added fireball whiskey to them>
And then, I returned to look at what I had intended to be a truffle mix, but it was too soft. I had mixed cream cheese, icing sugar and added lemon juice and a tiny bit of vanilla, hoping the icing sugar would be enough to have it set up and become a rollable ball – nope….I stuck it in the freezer until I have time to contemplate …
So this morning – Happy YULE – I decide a no bake cheese cake direction was a good way to go…
Lemon Truffle Cheesecakelets
Filling – can be used as a straight mousse if you prefer no crust
2 250g blocks of regular cream cheese – room temp
2 cups icing sugar
1 tablespoon lemon juice
1 tsp vanilla extract
1 cup heavy cream/whipping cream – cold
Cream the cheese, and add the icing sugar, mixing well. Add the lemon juice and vanilla and set aside.
In a separate bowl, whip the cream until stiff. Fold the lemon cheese mixture into the whipped cream gently, until it’s just mixed.
Crust: < I think you can use this in a springform pan as well, I just wanted to make minis so I could give them away easily..>
1/2 cup heavy cream
1/3 cup white chocolate chips or Merkel’s pieces
1½ cups unsweetened flaked coconut
Heat the cream in the microwave for 45 seconds or warm it on the stove. Add the chocolate pieces and stir until melted. Add the coconut and stir well. Divide into 12 muffin cups – about 1 tablespoon each.
Using a flat bottomed glass that fits well, push down the coconut mix into the bottom of the cups with a gentle twisting motion – flattens it nicely and the twists away without the glass getting full of goo.
Fill each cup with the lemon cheesecake mixture and chill in the fridge for 6-12 hours.
YOU WILL HAVE LEFTOVER MOUSSE – pour it into some martini glasses, and stick a graham cracker in each or make a smaller cheesecake in a separate pan using graham crackers on the bottom…your choice!
This gluten free cookie recipe was a variation on the recipe I found here. The change I made was to use half chick pea flour and half oat flour< I make my own by grinding oats in a coffee grinder>.
I would also recommend chilling the dough before baking- I did not, and the cookies spread out a lot!
Based on the recipe I found here – and these shortbread cookies melt in your mouth… I used vegan butter replacement, and otherwise followed it.
The dough is super soft when mixed, so chill it for at least 30 minutes before creating these melt in your mouth cookies! And be sure to drain the cherries, if you buy them in syrup.
Here’s the recipe – I choose to add coconut “and” chocolate chips – or sometimes all three!
and these chocolate cookies are a family tradition 🎉….but I’m changing things up a bit…
Vegan chocolate cookies and Vegan Swiss Meringue Buttercream frosting…
So this is a variation on one of my families traditions….these are amazing frozen when in their sandwich form ( stolen from the giant Tupperware container in the chest freezer…)
½ cup vegan butter substitute
1 cup sugar
1 egg replacement*
1 tsp vanilla
½ cup cocoa
½ tsp baking powder
1 ½ tsp baking soda
2 cups flour
1 cup oat milk
*egg replacement options : 1 tablespoon ground flax mixed with 1 tablespoon hot water or 1 tablespoon aqua faba < strained liquid from canned chick peas> or your own choice!
Cream the first 2 ingredients then add the next 2.
Mix the dry ingredients together and add, alternating with the oat milk, until you get your batter.
Drop onto parchment paper lined cookie sheet, flattening with wet fingers/ bottom of a glass, and bake for 7 minutes at 400Degrees F.
Cool completely and enjoy as is or fill with frosting to make sandwiches….
Vegan Swiss Buttercream frosting…
So I hybridized the original family recipe, which uses Marshmallow creme < I wasn’t going out to buy this>, and this Aqaufaba Swiss Buttercream I found online which called for WAY TOO MUCH FAT – as in I had used all my vegan butter by this point in the day
1 ¾ cup aquafaba ( strain the liquid from 1 or 2 cans of chick peas- measure it )
1 cup white sugar
¼ tsp cream of tartar
2 cups of icing sugar
½ cup vegetable shortening ( I used Crisco) softened/at room temperature.
1 ½ tsp vanilla
Mix aquafaba and sugar in a saucepan and bring to boil for 5 minutes…stirring occasionally.
Take off heat, pour into mixing bowl and cool completely ( I put the bowl into the fridge for about 20 minutes.)
Once cool, start whipping the mixture at high speed. You can use a whisk attachment, I suggest not trying to do this by hand unless you have strong arms. It can take up to 15-20 minutes to get it to firm peaks with the machine doing the hard work…
Once you reach that stage, mix together the cream of tartar and icing sugar, and gradually add that in, whipping it- whip it good…
Add the softened vegetable shortening ( I used Crisco) that is at room temperature, keep whipping to incorporate it fully and finally, add the vanilla.
You will have leftover frosting- so feel free to halve the recipe…and it will store in the fridge for up to 2 weeks in a. tightly sealed container…
It’s Wolfenoot Weekend 2020 and if you have no idea what I am talking about – head over here for more information on this newly created day to celebrate all things Wolfie!
I’ve celebrated over the years as November 23 is also, by coincidence, the adoptaversary of our fur beast Sprocket.
And this year, I decided that while my paintings are great for us here at home:
I wanted to create something to share with my friends and neighbours – so – Cookietime!
Two cookies, layered to replicate the Wolf Moons I painted.
I used the same sugar cookie recipe I used when I made the hubby’s Face Hugger cookie…
Go check it out – but here’s the recipe again this time with white sugar and all purpose flour though!:
Sugar cookie recipe
1 cup butter
¾ cup white sugar
1 tsp vanilla
2 ½ cups unbleached all purpose flour
¼ tsp baking soda
¼ tsp salt
Knead into a dough, wrap and chill for an hour. Then roll it out and cut into the shapes you want.
Bake at 350 degrees F until golden – about 9-12 minutes.
Cut 30 Moons using a 2 inch round cutter and sprinkle each with a bit of brown sugar to create the moon surface.
– I actually have a campbell’s soup can that use as my round cookie cutter.
Cut 30 wolf heads: I used the same template that I created a few years ago for my first Wolfenoot silhouette and using a foam tray from the grocery store < waste not!> I have a nice solid wolf pattern to cut around using a knife.
You can find wolf silhouettes online and print them off – make sure the size will fit inside your round cookie cutter
3 tablespoons butter or magarine
3 cups icing sugar
3 tablespoons oat milk < or whatever is needed to make it work>
I divided that into 3 and added:
White Glaze: Lemon juice – 2 tablespoons
Tawny shaggy wolf Frosting: 1 teaspoon each cinnamon, ginger powder, and vanilla