Monday, March 28, 2011

Chewy Double Chocolate Chunk Cookies

These are really rich and chocolatey cookies that should satisfy any chocolate lover's sweet tooth.  We made a few batches to get these right and the kids didn't mind eating all of them a bit.  Many of our non-allergic friends love them too!  They are so rich that no one know the difference.  The melted chocolate keeps them moist and chewy.


2 c flour
1/3 c cocoa                                                                
2 ½ tsp b powder
1/2 tsp salt
3/4 c soy butter  
2 c dairy and nut free chocolate chunks (I use Baker’s Chocolate Chunks.  I spoke to their customer service on the phone and they were very nice and assured me they check with all of their suppliers for cross-contamination on the top 8 allergens.)
1 tbs  canola oil
¾  c packed brown sugar
¾ c sugar
2 tsp vanilla
¼ c soy vanilla yogurt

Preheat the oven to 350 degrees.  Measure and add the dry ingredients of flour, cocoa, baking powder, and salt to a medium sized bowl. 

Measure ¾ c chocolate chunks in a small bowl and add the canola oil to keep the chocolate smooth as it melts.   Microwave the chocolate on high for 30 seconds and stir.  If it hasn’t melted completely yet, do another 30 seconds.   I have an old microwave, so you may need to use less time.  Let it cool for a few minutes.

Beat the soy butter and sugars until creamy.  Add in the vanilla and the soy yogurt and beat again.  Add the melted chocolate and mix.  Sift in the flour mixture in 3 batches.  Beat until the batter is just combined then stir in the remaining chocolate chips.

Scoop by rounded tablespoonful onto an ungreased baking sheet and cook for 9-11 minutes.  Cool on wire racks and store in an airtight container.   

Monday, March 7, 2011

Dairy , Egg, and Nut Free Apple Cinnamon Bundt Cake

I love breakfast cakes, it is a great excuse to eat cake in the morning with a hot cup of coffee.  This one is sweet and satisfying without being too sugary for the first meal of the day.  I also have a beautiful 8 cup bundt pan that I got for my bridal shower that I needed a recipe for.  This was a hit with the whole family, and did not last long.  It packs well in lunch boxes and makes a healthy afternoon snack.


1 ½  c flour
¾  c wheat flour
¾ c plus 1 tbs granulated sugar
1 ½ tsp b powder
1 tsp b soda
1 tbs cinnamon
½ tsp nutmeg                                                                                           
¼ tsp salt
½ c soy vanilla yogurt
½ c applesauce
½ c soymilk
¼ c canola oil
1 tbs vanilla
2 c chopped and peeled apple (I use Granny Smith)

shortening to grease pan (I like to use Spectrum- it is non-hydrogenated)

1/2 c plus 1 tbs confectioner’s sugar
1 tsp vanilla soymilk
1/2 tsp vanilla extract

Preheat the oven to 350 degrees.  Combine the flour, sugar, b powder and soda, salt, and spices in a large bowl.  Make a well in the center.  Add the wet ingredients and mix with an electric mixer.  Add the apples and stir with a spoon until just moistened.  Coat an 8 c bundt pan with shortening and flour lightly.  

Pour the batter into the pan and b
ake for 45 minutes.  Cool 10 minutes on a rack and remove from pan.  Transfer to a serving plate and mix powdered sugar soymilk, vanilla and drizzle over the top.  If you do not want to use the glaze, you can just dust the cake with powdered sugar.  Serve warm.  Cover and store at room temperature.