I was trying to figure out what to do with a bunch of leftover egg yolks yesterday after making meringue. Somehow I created this insanely fluffy egg yolk chocolate chip monster that is more like cake than a cookie. Naming a recipe is not easy. My first thought for a name was “Chocolate Chip Egg Yolk Cloud Cake Cookie with a Touch of Orange,” but I settled on something shorter. I will let you be the judge of what to call yours.
Preparation Time: 15-20 minutes
Cooking Time: 10-12 minutes
1/2 cup Vegan BUTTER (1 Earth Balance Soy Free stick) 3/4 cup SUGAR 1/2 cup natural APPLE SAUCE 6 EGG YOLKS (or 4 egg yolks & 1 whole egg) 2-1/2 cups gluten-free ALL PURPOSE BAKING MIX (King Arthur) 1 teaspoon BAKING SODA 1 teaspoon VANILLA EXTRACT 1 teaspoon ORANGE EXTRACT (if you don't have it add another teaspoon of vanilla extract) 1 pinch SALT 3/4 Vegan MINI SEMI-SWEET CHOCOLATE CHIPS (Enjoy LIfe) Parchment PAPER
PREHEAT oven to 350 degrees F
COVER 2 cookie sheets with parchment paper (or you can lightly grease them)
CREAM the butter and sugar until fluffy
ADD the applesauce to the creamed mixture and BLEND well
SEPARATE egg whites from yolks. I use 3 bowls to do this: 1 bowl for the yolks, 1 bowl for the whites, and 1 bowl for the shells. After separating all 6 eggs, put the egg whites in the refrigerator (use them for something else, like my Dark Chocolate Meringue Cookies).
BEAT the egg yolks and the extracts together
ADD the beaten egg yolk/extract mixture to the creamed mixture and BLEND well
In a separate bowl, WHISK together all the dry ingredients
ADD the dry ingredients, a third at a time, to the creamed mixture and BLEND well.
ADD the mini chips to the batter and BLEND
DROP the batter onto the parchment covered baking sheets in evenly spaced slightly rounded teaspoons of goo (for bigger cookies use a tablespoon instead)
Slightly FLATTEN the batter globs if you can, they won’t spread much
BAKE for 10 to 12 minutes. They will look undercooked and should be only slightly golden.
COOL on cookie sheets for a few minutes and then plate
STORE them in an airtight container for up to 1 week
I love when the house smells like chocolate. These cookies are so chocolatey, crunchy and chewy at the same time, that no one notices that they contain no flour or butter. Did you know that making a meringue is easy? It is just really air, eggs whites, and sugar. Give these yummies a try next time you need a chocolate fix.
Preparation Time: 20 – 30 minutes, depending on your equipment
Cooking Time: 18 minutes
Servings: Makes about 40 cookies
4 EGG WHITES 1/2 teaspoon LEMON JUICE 1/2 teaspoon VANILLA 1/8 teaspoon SALT 1/4 cup SUGAR 12 ounces Vegan DARK CHOCOLATE MORSELS, melted 1/2 cup WALNUTS, chopped Enough WALNUT halves to decorate cookies 1/2 cup DRIED CHERRIES, chopped Parchment PAPER
PREHEAT oven to 325 degrees F
LINE 2 large cookie sheets with parchment paper
SEPARATE egg whites from yolks. I use 3 bowls to do this: 1 bowl for the yolks, 1 bowl for the whites, and 1 bowl for the shells. After separating all 4 eggs, put the egg yolks in the refrigerator (I use them to make my Egg Yolk Insanely Fluffy Cookies) and let the egg whites reach room temperature.
MELT the chocolate morsels, either in a double boiler or microwave. I microwave mine on medium-high (50% power) for 1 minute, then stir, then repeat on medium-high for 20 to 30 seconds at a time, again and again until melted and smooth. Set aside to cool.
COMBINE egg whites, lemon juice, vanilla and salt in a large, clean bowl. (A grease-free bowl is a must when making meringue. Also, make sure there is no yolk in your egg whites or it can keep them from fluffing nicely.)
Using an electric hand mixer, or a stand mixer, fitted with the whisk attachment, BEAT the mixture on low speed until foamy.
Increase mixer speed and GRADUALLY ADD sugar, a little at a time, until combined.
BEAT mixture on high until stiff peaks form. (Be patient this can take several minutes.)
Using a spatula, FOLD in the cooled chocolate, chopped walnuts, and the dried cherries. Make sure not to over combine as you don’t want to lose the airiness of the meringue.
FILL a pastry piping bag, or improvise with a large zip-lock plastic bag*, with half of the meringue mixture.
If using a plastic bag, cut a 3/4 inch hole in one corner.
If using a pastry bag, use a large star tip.
PIPE cookies (about 2″ each) on to the prepared parchment covered cookie sheets.
REPEAT the process with the other half of the meringue.
TOP each cookie with a half of a walnut.
BAKE for 12 minutes and then check on them. The cookies are done when they are set and dry looking. This can take 15 to 20 minutes.
REMOVE cookie sheets from the oven and allow the cookies to COOL completely on the sheets.
STORE in an airtight container for 1 week.
*Piping is not always easy for those of us with arthritis in our hands. My alternative is to drop the batter onto the parchment covered baking sheets in evenly spaced slightly rounded teaspoons of goo.
Inspired by Alison Ashton who was inspired by Gail Simmons
Who can resist the all-time holiday favorite, Apple Pie? My gluten and dairy-free version is a hybrid between a pie and a crisp. I use a store-bought gluten-free graham style crust for the bottom (because crusts are not my best skill and I am all about uncomplicated cooking) and a home-made crumble for the top. Try a warm slice of sweet apple pie, all moist and sticky, with a scoop of dairy-free Vanilla Ice Cream. Now that is my definition of heaven.
Prep time: 15-20 minutes
Cook time: 45-55 minutes
Servings: 1 pie (6 or 8 slices)
1 Gluten-Free PIE CRUST (I use MI-DEL allegen safe graham style) Crumble Topping 3/4 cup All Purpose GLUTEN-FREE BAKING MIX (King Arthur Flour)* 3/4 cup LIGHT BROWN SUGAR, packed 1/4 cup granualated SUGAR 2 teaspoons ground CINNAMON 1/2 teaspoon ground NUTMEG 1/4 teaspoon Kosher SALT 1/2 cup (1 stick) Vegan BUTTER, chilled and cut into small pieces Filling 5 or 6 large APPLES, peeled, cored and sliced thin For crisp try HoneyCrisp or PinkLady or tart try Granny Smith 1/2 cup granualted SUGAR If using tart apples, you may need more sugar 1 teaspoons ground CINNAMON 1/4 teaspoon ground NUTMEG 1/4 teaspoon ground GINGER Pinch of SALT
*If using all purpose gluten-free flour instead of baking mix, you will need to add 1/2 teaspoon of XANTHAN GUM.
MAKE the TOPPING
In a medium bowl, WHISK baking mix, brown sugar, sugar, cinnamon, nutmeg, and salt. Make sure to get the lumps out of the brown sugar
BLEND in chilled butter with a fork or pastry blender until you have a nice crumbly texture
REFRIGERATE the bowl for 10 minutes until firm
PREHEAT the oven to 375 degrees F
MAKE the FILLING
PEEL, CORE, and thinly SLICE apples
In a large bowl, COMBINE apples, sugar, cinnamon, nutmeg, ginger, and salt
SET the bowl aside and let the juices combine while the topping is cooling
ASSEMBLE the pie
REMOVE the crumble from the refrigerator and BREAK UP any large clumps
PLACE the pie on a baking sheet to catch any overflow spills
DUMP the filling into the pie crust and MOUNT in the center. Make sure to pour all the juices in.
SPOON the crumble topping evenly over everything and don’t be afraid to use it all. PAT DOWN the crumbles gently with a fork (I use my hand) to make sure that it sticks to the filling.
BAKE in preheated oven for 45 minutes, until the juices are bubbling out the sides and the crumble is evenly golden brown.
If using a regular pie crust, about 25 or 30 minutes into the bake, COVER the edges of the crust with foil to prevent burning. You don’t have to do this if you are using a graham style crust, as it doesn’t extend past the topping.
Depending on your oven, you might need to ADD 5 to 10 minutes to the baking time.
REMOVE the pie from the oven and let COOL completely for at least 1 hour before serving. Fruit pies continue to thicken as they cool, so you really want to allow it the time it needs to give you a perfect slice.
STORE the pie covered at room temperature for several days or freeze.
Warm the pie in the microwave
Serve with your favorite dairy-free vanilla ice cream