Oh, and working on a recipe for cashew butter
chocolate eggs using the vanilla collagen fuel in the filling.
Not exact matches
Fold the
egg whites into the
chocolate mix, little by little,
using a spatula to gently mix, until all
egg whites have been incorporated, and the mixture is smooth, even in color, and fluffy.
Over the same double boiler you
used to melt the
chocolate, beat together the
egg yolks with the remaining 1/3 cup of sugar.
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1
egg 1 teaspoon vanilla 3/4 cup peanut butter (I
used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups
chocolate chips
We feel free to
use them in our recipes calling for dark
chocolate as they are free of gluten, dairy, soy, peanuts, tree nuts, and
eggs.
We
used our favorite brand of allergy - friendly
chocolate morsels in this recipe to keep them clean free of the top allergens: wheat, corn, soy, dairy and
egg.
Note: I
used pieces from my Easter
Egg as my «
chocolate chips» in these bars!
I just made these vegan
using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for
egg, and dairy free
chocolate chips (no white
chocolate chips).
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot
chocolate mix (I
used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5
eggs 2 teaspoons vanilla 3 ounces white
chocolate chips confectionery sugar to dust over top of cake
If
chocolate in the brownies overpowers the flavor of applesauce so it can be safely
used, and is in fact, one of the best
egg substitute in brownie mix.
Ingredients 1 pie crust (I
used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet
chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2
eggs 1 1/2 cups toasted pecan halves
2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, slightly softened 1 cup packed dark brown sugar - I
used light brown sugar 1/2 cup granulated sugar 2 large
eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet
chocolate chips
Typically I
use all of 3 ingredients:
chocolate,
eggs, and a pinch of sugar.
1 teaspoon
chocolate chip cookie dough per cinnamon roll (if uneasy about if it will cook thoroughly,
use an
egg - free version)
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i
use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large
eggs 4 tsp soy sauce, i
use Bluegrass Soy Sauce 1 1/4 pounds
chocolate chips or chunks sesame seeds
Well, this
chocolate cookie dough you can feel better about since it doesn't
use real
eggs (since we're allergic).
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large
egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup
chocolate chips (I
used 1/2 a cup of milk
chocolate drops and 1/2 a cup white
chocolate drops).
For the flourless
chocolate cake layer, I
used melted dark
chocolate, butter, vanilla, brown sugar and
eggs.
A step by step guide to macarons
using the Italian meringue method Cherry ripe macarons «Creme
egg» macarons Custard cream macarons Hazelnut
chocolate macarons «Hot cross» macarons Lavender macarons Lemon macarons with lemon - lime curd PB&J macarons Piña Colada macarons Pumpkin spice macarons Red velvet macarons with ermine frosting Rose macarons Sesame seed & honey macarons Snickerdoodle macarons Strawberry macarons Turkish Delight macarons Vanilla bean macarons with raspberry buttercream Vanilla bean macarons with salted caramel Vegan macaron shells Very berry macarons
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I
used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large
egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white
chocolate chips
It's completely dairy and
egg - free, and 100 % vegan as long as you're
using vegan
chocolate chips.
Using pretty mini
eggs with their speckled shells on top of this
Chocolate Mini
Egg Sponge Cake makes decorating so easy.
You can
use our whey to make these Easter
chocolate protein
eggs if you're running low (or don't have any) whey at home so stock up on some of our POW.
I
used an Easter
Egg mold I had from a few years ago (when I made this Protein Easter
Egg monstrosity) and the small silicone duck
chocolate mold I got last week.
Having spotted the mini, micro
eggs in Sainsbury's last year which were
used in these
Chocolate Biscuit Base Mini
Egg Brownies, I was delighted to see them in stock again this year.
1 cup regular cut oats 2 ripe bananas 2 flax
eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I
used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan
chocolate (I shaved a 4 oz bar) but you can also
use 1/2 cup of
chocolate chips as well
Vegetarian sushi GF vegan
chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF
chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd
using our own
eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
1 box or bag of brownie mix that calls for only 1
egg, and contains no dairy products in the mix (I
use Marie Callender's «Restaurant Style» 10 - 0unce
Chocolate Fudge Brownie Mix, sold locally at our Dollar Tree)
1/2 cup of butter, softened (I
used I Can't Believe It's Not Butter) 1/2 cup of sugar 2
eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2
Chocolate chips
By
using organic
eggs and butter, and the best quality
chocolate you can find, your end result tastes as wonderful as the ingredients you
used.
Fold the cooled
chocolate mix into the whisked
egg and sugar
using a large metal spoon.
Let's get to baking... Gluten - Free
Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4 cup Earth Balance spread, softened (you may
use margarine or unsalted butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 1
egg...
Well, except that I only have medium
eggs and extra-large
eggs, so I
used one of each... and I only had 85 % cacao dark
chocolate, no bittersweet, so I shorted the sugar a couple of tablespoons... and I added a quarter teaspoon of cinnamon and a quarter teaspoon of instant coffee powder... none of which I would have expected to have this effect:
I just made these heavenly brownies and did the following substitutions: For every ounce of
chocolate I
used 3 tablespoons of cacao powder I added 4 tablespoons water and 2 extra teaspoons coconut oil since I
used cacao powder Instead of arrowroot starch or flour, I
used one
egg (sorry vegans!)
1/2 cup olive oil, or coconut oil 2 organic
eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes
use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark
chocolate chips
:D Milky Way and
chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large
eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark
chocolate, chopped — I
used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
This
chocolate dipped snickerdoodles recipe is vegan, so I
used applesauce as an
egg replacer.
:D Ginger and milk
chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large
egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided
use 200g milk
chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
I have been making a
chocolate pate, which is not baked,
using pasteurized
eggs.
ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams) dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams)
chocolate, chopped (she suggests dark, I
used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams) chopped pecans 4 large
egg whites granulated and Swedish pearl sugar, for rolling
2 cups blanched almond flour — I
use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown
egg (or
egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Brush the
chocolate croissants with beaten
egg using a pastry brush and put into the oven.
1 can coconut milk (not light), or 1 3/4 cup cream 6
eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or
use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini
chocolate chips or blueberries (fresh or frozen)-- optional
Really simple brownies slightly adapted from here 150g dark
chocolate, finely chopped or in chips — I
used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large
eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Chocolate cake - y recipes have mixed results, I would recommend only
using one portion flax -
egg in those, because the taste can be overpowering.
Meringues (Meringue Cookies, Meringue Hearts, Meringue Mushrooms, Pavlova) are always a good way to
use egg whites as is the
Chocolate Angel Food Cake.
You can
use your favorite
chocolate chip cookie recipe, leave out the baking soda and add milk to bring the dough together in place of
eggs.
;) White
chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large
eggs 1 large
egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white
chocolate, coarsely chopped - I
used chips Preheat oven to 180 °C / 350 °F.
Ingredients 1/4 cup butter 1/4 cup prune puree (homemade or store bought) 2/3 cup sugar 2 large
eggs 1 tablespoon grated orange zest 1 teaspoon vanilla 1/2 cup 1 % milk 1 1/2 cup whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I
used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup mini
chocolate chips
1/3 cup olive oil 2 organic
eggs 1/2 cup Irish cream liquor, I
used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking powder 12 oz dark
chocolate chips