Monday, December 10, 2012

Chocolate Chip Meltaway Cookies (Egg-Free)

I'm not sure the exact title of these cookies, but it seems only fitting. I got this recipe from a cornstarch website and it has been awesome. These are succulent to all who try them, allergies or no. This is the recipe I've used for two years in replacement of regular Chocolate Chip cookies. The end result is not even close to a real Chocolate Chip cookie, but is uniquely delicious. I remove them right at the 10 minute mark to keep the cookie soft and extra luscious, although they are a little more brittle at this stage so make sure to cool completely. If you cook for longer, they have a slight crunch to them, but immediately melt away as you eat.

Chocolate Chip Meltaway Cookies

Ingredients:
1 c. flour
1/2 c. corn starch
1/2 c. powdered sugar
3/4 c. (1 1/2 sticks) butter
1 tsp pure vanilla extract (or vanilla bean paste)
1/2 c. semi-sweet chocolate chips

Directions:
Combine flour, corn starch and powdered sugar in a medium bowl and set aside.
Beat butter in a large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat well until blended. Fold in chocolate chips with a spoon. (If necessary, refrigerate dough 30 min. to 1 hr. or until easy to handle.)
Preheat oven to 350 F. Shape dough into 1-in dough balls. Place 2 inches apart on ungreased baking sheet; flatten slightly with a floured fork.
Bake 10-12 min. or when edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container. Can be frozen. 

Friday, December 7, 2012

Oreo Truffles

  These are commonly referred to as "Oreo Balls," but the writer in me will not allow the title stand. I need something that sounds as delicious as these sweet balls of goodness are. Therefore, I give you:  Oreo Truffles. These are perfect gift for anyone you know that has nut or egg allergies. With three ingredients, they are so easy to make. Warning: these can be addictive.

Oreo Truffles

Ingredients:
1-21 oz. pkg. Regular Oreos (with filling), crushed or processed in food processor
1- 8oz. block of cream cheese*, softened
Melted Chocolate for dipping (any variety)

*or Neufchatel Cheese (for a lower fat option)


Directions:
Combine Oreo crumbs and cream cheese in food mixer until mixed completely.
Roll with your hands into small balls and placed on waxed paper. If dough is too sticky, place in refrigerator for 30 minutes to an hour and then roll into balls. 
Dip balls in chocolate and allow excess chocolate to drip off. 
Allow truffles to dry on waxed paper. Transfer to an airtight container and store in refrigerator or freezer.
Delicious cold, frozen or room temperature.

Monday, December 3, 2012

Perfect Egg-Free Chocolate Chip Cookies

      Inspired to do some baking magic, I attempted for a fourth time to create the perfect Egg-free Chocolate Chip Cookie. It was divine inspiration--no doubt. My seven year old son is allergic to nuts, eggs, and pet dander (not that you can cook with that). Anyway, it is difficult to find sweet treats that do not contain eggs. I have a couple I really enjoy (and will post recipes of those as well), but this one I figured out on my own and the results were amazing! I'm not a fantastic photographer, so there are yet to be pictures posted. But I will remedy that situation soon. Here is the recipe:

Perfect Egg-Free Chocolate Chip Cookies

Ingredients:  
2 1/4 c unbleached flour
1 tsp baking soda
1 tsp salt
1 c butter (no substitutes)
3/4 c granulated sugar
3/4 c packed brown sugar
1-2 tsp pure vanilla extract
2 c chocolate chips
Egg Substitute:
1 tsp unflavored gelatin
3 Tbsp cold water
2 Tbsp plus 1 tsp boiling water

Directions:
Begin by making Egg substitute: combine gelatin with cold water, constantly stirring. Add hot water and stir together. Check throughout the mixing process so the gelatin doesn't set completely.

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixer bowl until creamy. Add egg substitute and beat well. Gradually add flour mixture. Stir in chocolate chips. Drop by the spoonful onto an ungreased baking sheet.  

Bake at 350 for 10-13 minutes or until golden brown. Cool on baking sheets, then remove to wire racks to cool completely.