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Cookies, Dessert, French, Lactose Free, Recipes

World Peace Cookies

April 18, 2020

Dorie Greenspan, the James Beard award-winning cookbook author never lets us down. Her pastry recipes are world renown and for good reason. Ms. Greenspan mentions on her web site that she burned her parent’s kitchen down when she was 12 (oops) and didn’t cook again until she got married. By then, she had given up working on her doctorate in gerontology and started baking cookies in a restaurant basement. I suppose that’s where it all started.

The original recipe was given to Dorie by her friend Pierre Hermé who was named the world’s best pastry chef in 2016. At that time, the cookies were known as Sablés Chocolats (chocolate shortbread). But according to Dorie, one day her neighbor gave the cookies the name they truly deserve: World Peace Cookies. Her neighbor was convinced that if everyone in the world could taste these cookies, there would be world peace. Though it may not have brought peace to the world, it has made many of us very happy.

These cookies are very easy to make. Just allow enough time to chill the dough thoroughly before baking the cookies. The dough is divided into two even logs and chilled for 2 hours or so before they are sliced and baked. I made these lactose free using Earth Balance Buttery Sticks but go ahead and use regular unsalted butter as the original recipe calls for.

If you love chocolate, you will find these cookies irresistible.

World Peace Cookies

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Adapted from Dorie Greenspan's World Peace Cookies Recipe

Author: Kiyo Miller

Serves: 36-40 cookies

Ingredients

1¼ cups (170 grams) all-purpose flour
⅓ cup (28 grams) unsweetened cocoa powder
½ teaspoon baking soda
1 stick + 3 tablepoons (5½ ounces;155 grams) Buttery Sticks, at room temperature (or regular unsalted butter)
⅔ cup (134 grams) packed light brown sugar
¼ cup (50 grams) granulated sugar
¼ teaspoon fleur de sel (or ½ teaspoon if using unsalted butter, or ¼ teaspoon fine sea salt)
1 teaspoon pure vanilla extract
5 ounces (142 grams) mini chocolate chips or bittersweet chocolate, chopped into chip-size bits

Preparation

Sift flour, cocoa and baking soda together in a small bowl.
In a large bowl with a handheld mixer, beat the Buttery Sticks on medium speed until soft and creamy. (You may also use a stand mixer fitted with the paddle attachment, or mix by hand using a firm spatula or wooden spoon). Add both sugars, the salt and vanilla extract and beat for 2 minutes.
Reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated. The dough may look a bit crumbly but it will be fine. You may also use a firm spatula. Work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface, divide in half and shape each piece into a log that is 1½-inches in diameter and about 9-inches long. Wrap the logs in plastic wrap and chill for at least 2 hours, or up to 3 days.
Center a rack in the middle of the oven and preheat to 325 degrees. Have 2 parchment-lined baking sheets at hand.
Working with a sharp thin-bladed knife, slice rounds that are ½-inch thick. The dough tends to crack as you get down to the bottom of each slice but don't be concerned, just squeeze the bits back onto the cookie. Arrange rounds on baking sheets leaving about 1 inch of space between each cookie. Bake one sheet at a time, for 12 minutes. They may not look done nor will they be firm, but that's just how they should be. Transfer baking sheet to a cooling rack and let the cookies rest until just warm, at which time you can serve them or let them reach room temperature.
Repeat with the second sheet of cookies.
The dough can also be frozen. There is no need to defrost the dough before baking. Let it warm just enough so that you can slice the rounds. Bake the cookies 1 minute longer. Baked cookies can be frozen for up to 2 months.

Cookies, Dessert, Lactose Free, Recipes, Vegan

Potato Chip Cookies

November 9, 2019

Maui Style Potato Chips are my favorite chip. They are very crunchy and unlike some other brands, they are not smashed to smithereens when you open up the bag. Some of them are curved, some folded over (I like these best), and they are perfectly salty as a chip should be. With that being said, they are ideal for this recipe. I can understand the 5 star rating these Fine Cooking magazine cookies receive from those who have made them. They are delicious.

If you can’t find Maui Style Potato Chips you may substitute with your favorite kettle-style potato chips.

Finely chopped pecans contribute to the cookie’s crisp texture.

The cookie dough is shaped into balls then pressed with a buttered cup coated with sugar. The dough is not overly sweet and the sugar-coating adds a nice finish to the cookies once baked.

Potato Chip Cookies

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Adapted from Fine Cooking magazine

Author: Kiyo Miller

Serves: 30 cookies

Ingredients

8 ounces Earth Balance Buttery Sticks (or regular butter), softened at room temperature; more for shaping
½ cup granulated sugar; more for shaping
1 teaspoon vanilla extract
8 ounces (scant 2 cups) all-purpose flour
½ cup finely chopped pecans
¾ cup finely crushed potato chips

Preparation

Position rack in the middle and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
With a hand mixer, beat the Buttery Sticks and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed (or use a stand mixer with the paddle attachment). Add the vanilla and beat again until blended. If using a hand mixer, stir in the flour, pecans and potato chips or mix on low speed with a stand mixer.
Shape dough into 1½-inch balls. Arrange the balls about 2 inches apart on the baking sheets. Put some sugar in a shallow bowl. Lightly grease a flat-bottomed glass or small bowl with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about ¼-inch thick. Repeat dipping and pressing with the remaining balls. You will need to grease the glass now and then with more butter.
Bake 1 sheet at a time until the cookies look dry on top and the edges are light golden, about 12 minutes. Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely.
If you are not serving the cookies right away, freeze them in an airtight container. This keeps them fresh and crisp. Remove cookies from the freezer 30 - 60 minutes before serving.

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Mango Streusel Muffins

September 8, 2019

I can’t imagine a better tasting fruit than one of our homegrown mangoes. We have two varieties, White Pirie and Rapoza. They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking. It makes the most delicious jam. The Rapoza is a very large mango, sometimes weighing up to 3 pounds. They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.

This delightful recipe comes from Sally’s Baking Addiction blog. I just switched out the peaches for mangoes. I’ve made them multiple times and they always turn out so well. I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.

These are just divine. Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.

Mango Streusel Muffins

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Adapted from Sallys' Baking Addiction blog

Author: Kiyo Miller

Serves: 12

Ingredients

Crumb Topping
⅓ cup (67g) packed light brown sugar
1 tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
¼ cup (60g) Earth Balance Buttery Sticks, melted (or regular butter)
⅔ cup (84g) all-purpose flour
Muffins
½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
2 teaspoons vanilla extract
1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon allspice (optional)
¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
3 tablespoons (45ml) lactose free milk (low-fat or regular)
1¾ cups diced mango, drained if very juicy
Glaze
1 cup (120g) confectioner's sugar
3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
½ teaspoon vanilla extract

Preparation

In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.

Cookies, Dessert, Lactose Free, Recipes

Levain Bakery Style Chocolate Chip Cookies

July 29, 2019

The perfect chocolate cookie probably doesn’t exist. There are so m any different styles, so why limit yourself to just one? Thin and crispy cookies are one of my favorites, but these thick, chewy cookies packed with chocolate chips are truly delectable. I’ve made them numerous times and always have some stashed in the freezer for that moment when I crave a quick dessert. I adapted the recipe from Melissa at Modern Honey. Melissa makes 8 big cookies like the ones they sell at Levain Bakery in Manhattan. I divided the dough into 12 portions and I can barely finish one of these cookies by myself.

The cookie dough has more than a pound of chocolate chips and nuts combined which makes these cookies particularly delicious.

What’s so cool about these cookies is that there are no specialty ingredients needed and you can make these on the fly because you use cold butter and not butter that needs to sit out for an hour to soften. I do like to use the larger baking chips although regular sized chips will work just fine. I suggest using heaping (rather than level) cups of chocolate chips so that each bite delivers that chocolate experience you would expect in a really good chocolate chip cookie.

The cookie tops are golden brown when done. They smell divine when they come out of the oven. Do your best to resist eating them until they cool down a bit for the perfect cookie texture.

Levain Bakery Style Chocolate Chip Cookies

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Author: Kiyo Miller

Serves: 12

Ingredients

1 cup cold Earth Balance Buttery Sticks (or regular butter) cut into small cubes
1 cup (145g) light brown sugar, lightly packed
½ (99g) cup granulated sugar
2 large eggs
1½ cups (160g) cake flour
1½ cups (190g) all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon (scant) salt or ¾ teaspoons if using unsalted butter
2 heaping cups (368g) chocolate chips
2 cups (215g) walnuts, roughly chopped

Preparation

Preheat oven to 400 degrees.
Line two cookie sheets with parchment paper.
With a hand held mixer or stand mixer, cream together the cold butter cubes with the brown and white sugar for about 3 minutes until creamy.
Add eggs one at a time, mixing well between each addition.
Stir in cake and all-purpose flour, cornstarch, baking soda and salt. Mix until just combined. Stir in chocolate chips and walnuts.
Lightly form 12 balls and place 6 on each cookie sheet. Each one should weigh about 4⅛ ounces.
Bake one pan at a time for about 9 minutes, or until the tops of the cookies are light golden brown. Remove from the oven and let cookies rest on the baking sheet for 10 minutes to firm up before transferring to a cooling rack. Repeat with the second batch of cookies.

Dessert, Fruit, Lactose Free, Recipes

Aunty Ruby’s Country Inn Lemon Loaf

May 15, 2019

It has been nearly 30 years since my late Aunty Ruby shared this recipe with me. She was such an excellent cook and baker. Ever so thoughtful, she sent me 2 loaf pans with liners along with the recipe. This is one of those recipes that has family heirloom status. There are no fancy ingredients, just flour, eggs, sugar, milk, lemons. The essence of simplicity.

This cake is reminiscent of a dessert you might find at a quaint bed and breakfast or country inn. Or, for that matter, even a 5-star restaurant. It is that good! I serve it without any accompaniments, however you might choose to serve it with a scoop of vanilla ice cream or fresh fruit.

The glaze is a simple mixture of fresh lemon juice and sugar. It may seem that there is too much glaze, but make sure to use all of it. The tangy-sweet lemon glaze moistens the cake with a wonderful flavor. I use a toothpick and poke holes all over the top of the cake so that the glaze seeps into each bite you take.

Aunty Ruby's Country Inn Lemon Loaf

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Ingredients

1½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
6 tablespoons (3/4 of a cube) Earth Balance Buttery Sticks at room temperature (or regular butter)
1 cup sugar
2 large eggs at room temperature
grated rind of 1 lemon
½ cup 2% lactose free milk at room temperature (or regular milk)
Glaze:
Juice of 1 lemon and 6 tablespoons granulated sugar

Preparation

Preheat oven to 350 degrees.
Butter an 8½ x 4½-inch loaf pan (or use a loaf liner).
Sift together flour, salt and baking powder.
Cream together Buttery Sticks and sugar. Beat in eggs one at a time. Do not overbeat. Mix in grated lemon rind. Add alternatively, flour mixture and milk.
Pour batter into prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Check for doneness at 50 minutes.
While cake is baking, make the glaze. Combine the lemon juice and sugar, stirring occasionally.
Let cake rest in pan for about 5 minutes. Remove cake gently from pan and place on a small cooling rack with foil under the rack. Spoon glaze over the cake allowing it to soak in. You may use a toothpick to make small indentations in the cake so that the glaze will moisten the entire cake. Slice and serve lemon loaf at room temperature.
Recipe may be doubled to make two loaves.

Dessert, Fruit, Lactose Free, Recipes

Maple-Apple Upside-Down Cake

October 5, 2018

I was paring down my collection of back issues of my food magazines recently. I always thumb through them one last time to make sure I didn’t miss something good. I occasionally find recipes that did not catch my attention in the past, but now piques my interest. This recipe by Joanne Chang, who is an acclaimed chef and is especially known for her delectable desserts, is one of those discoveries. It’s a humble dessert, but one that will impress after the first bite. The pure maple syrup and tart apples were meant for one another.

This pure maple syrup was a gift from a Canadian family who were vacationing on Maui. The days of Log Cabin syrup are forever gone!

Crisp and tart Granny Smith apples are the right choice for this recipe. They keep their shape when baked and the flavor is perfect when infused with the maple syrup.

The recipe is a cinch to make. Reduce the maple syrup a bit until it thickens slightly. Pour it into the pan, layer the apples over the syrup, pour in the batter, and bake the cake. The house is filled with the most unbelievable scent of maple syrup and apples.

Maple-Apple Upside-Down Cake

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Adapted from Joanne Chang's recipe, Food & Wine Magazine

Author: Kiyo Miller

Serves: 10

Ingredients

1 cup pure maple syrup
3 Granny Smith apples (about 1½ pounds), peeled, cored and cut into 10 pieces per apple
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs
¾ cups lactose free buttermilk (lactose free milk + 1 tablespoon white vinegar)
1 scant tablespoon pure vanilla extract
1½ sticks Earth Balance Buttery Sticks, softened
1⅓ cups sugar
***If you use unsalted butter, increase the salt to ¾ teaspoon
***The recipe calls for a 10-inch cake pan. Make sure you use one with 3-inch depth. I have also made this cake in a 9"x3" pan and left out about ⅓-1/2 cup of the cake batter.

Preparation

Preheat oven to 350 degrees. Butter and flour a 10-inch cake pan.
In a large saucepan, bring maple syrup to a boil over medium-high heat, then simmer over low heat until thick and reduced to ¾ cup, about 20 minutes. Be sure to keep an eye on the syrup. If left unattended, it may foam up and overflow (making a mess) if the heat is too high. Pour thickened syrup into the cake pan. Arrange apples in the pan in 2 concentric circles, overlapping them slightly.
In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 2-3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the sides of the bowl.
Pour the batter over the apples and spread it in an even layer. Bake the cake for about 60-70 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve.
You may serve the cake with creme fraiche or vanilla ice cream.

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Earth Balance Buttery Sticks

World Peace Cookies

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Potato Chip Cookies

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Mango Streusel Muffins

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Levain Bakery Style Chocolate Chip Cookies

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Aunty Ruby’s Country Inn Lemon Loaf

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Maple-Apple Upside-Down Cake

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