Chocolate Melted Chip Cookies

Chocolate Melted Chip Cookies

Everyone loves a good, American chocolate chip cookie. Chewy, sweet, and a little salty. It’s delicious. But what if this chips were gooey and spread throughout the cookie? Even better.

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These cookies are vegan – egg free and dairy free. And as an added bonus, you only use one pot and one cookie sheet. Score for less cleaning!

My family LOVES chocolate chip cookies. The love comes from my grandmother whose chocolate chip cookies we call “Grandma Cookies”. We fight over those when they appear at holiday gatherings and birthdays. They are SO good but SO not vegan.

I’m always on the hunt for a good cookie. Ever since we’ve been vegan, it’s been hard to find or come up with a recipe I can make again and again. This is definitely “the one”! Every bite you can taste the chocolate and don’t have to pick through the batch to find the one with the most chips.

If you eat none of the dough (a tough feat), this yields 2 dozen cookies. I use an ice cream scooper to get the same amount every time. In baking for 12 minutes they get a crunchy layer on the outside but are still super soft on the inside. Baked for 10 minutes you achieve a soft all over bake. Either is delicious 😊

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Chocolate Melted Chip Cookies

  • Servings: 24
  • Difficulty: easy
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The American chocolate chip cookie just got even better with melty, cholcolately goodness spread throughout.


Ingredients


– 1/2 C Coconut oil (you can sub vegetable oil if necessary)
– 1/4 C Almond milk or other dairy free milk
– 1 C Light brown sugar
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 2 C flour
– Pinch of salt
– 1/2 C dairy free chocolate chips

Directions


1. Pre-heat oven to 350F and line a baking sheet with parchment paper.
2. Over medium-low heat in a saucepan, melt the coconut oil (or heat the oil of your choosing)until just melted. Turn off heat.
3. With a wooden spoon, carefully mix in brown sugar, vanilla, and almond milk. The oil has a way of sputtering if you pour the milk too fast.
4. Next, mix in flour, baking powder, and salt. Stir until just combined.
5. Quickly stir the chocolate chips into the cookie dough. Mix until just incorporated.
6. Using an ice cream scoop or spoon, place slightly more than a tablespoon of dough per cookie onto your prepared baking sheet. It is at this point you’ll notice the chips starting to melt. That’s a good thing! These cookies do no spread much so you are able to put 12-16 cookies per sheet.
7. Bake for 10-12 minutes or until the bottom of the cookie feels firm to the touch.
8. Immediately remove cookies from the sheet after baking and place onto a cooling rack.
7. Repeat for the remaining dough. Store in an airtight container for up to a week (but I doubt they’ll last that long :))

Enjoy!

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Creamy Vegan Butternut Squash Soup

Creamy Vegan Butternut Squash Soup

I don’t know about you, but this whole “arctic-blast” thing is no fun when the Oklahoma wind is rushing past you and through your coat at 20 mph. Cold weather absolutely calls for a rich, creamy soup!

This soup recipe can be done in your slow cooker, instant pot, or on the stove top. We used our instant pot on the slow cooker setting and it worked like a charm. I’m really starting to love this thing. PLUS it gives me the opportunity to get rid of our crock pot. Score!

butternut squash soup

My parents were over in T-Town this past weekend and instead of going out for dinner like we normally would, I decided that we would cook a full-vegan meal for them at our home. We served this soup, rosemary roasted veggies, and homemade croutons. It was a hit! Now we have left over soup that will be marvelous for lunches at work.

The best thing about this soup other than its one-pot creation, is that you don’t have to do any fine dicing or slicing. You just roughly chop everything and toss it in. It’s the most magical thing to not have to spend half an hour chopping ingredients. You do have to peel and de-seed the squash and the peppers and then roughly dice all the ingredients but it takes minimal effort.

This soup is peppered and not sweet like you might find at a restaurant. We use Serrano peppers and cracked black pepper to kick through the sweetness that the squash already possess. If you don’t want it peppery then I suggest adding a table spoon of maple syrup at the end of the cooking time to take the edge off. This is certainly not something I consider spicy!

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Creamy Vegan Butternut Squash Soup

  • Servings: 6
  • Difficulty: easy
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Cold weather calls for hot soup. This slow cooker delight is sure to warm you up on a cold winter's day.


Ingredients


– 2 medium sized butternut squash, peeled, de-seeded, and roughly chopped
– 1 medium yellow onion, roughly diced
– 2-3 Serrano peppers, de-seeded and roughly diced
– 1 TBS rosemary
– cracked black pepper to taste
– salt to taste
– 3 C homemade vegetable stock or water, add a half cup more to thin if you find it is too thick
– 1 C coconut cream
– 1 TBS maple syrup (optional)
– croutons or crackers to garnish

Directions


1. Prep first three ingredients and add to the bowl of your slow cooker.
2. Add the rosemary, pepper, salt, and vegetable stock. Stir to combine.
3. Set your slow cooker on low heat for 8 hours.
4. Once the 8 hours is over, use an immersion blender or high-speed upright blender to combine ingredients until creamy and no chunks are left. If using upright blender, pour back into the bowl of the slow cooker.
5. Add coconut cream into the blended mixture and stir.
6. If the soup is too thick for your liking, add more vegetable stock until you get your desired consistency. I did not have to use any additional vegetable stock because I like for my soups to be very thick.
7. Adjust salt if needed and add maple syrup if desired.
8. Turn slow cooker to “keep warm” and ladle soup into bowls. Top with croutons.
9. Enjoy! Keep leftovers in the fridge in a sealed container for up to four days.

Tomato Basil Bread {Vegan}

This loaf of herby goodness is a warm, satisfying bite of home for me. It has a zesty and full bodied flavor and is melt-in-your-mouth delicious served toasted with vegan butter or cream cheese.

tomato basil bread

I’ll be the first to admit that I have a carb problem. Pasta, pizza, bread, more bread, sweet breads, muffins – you name it, I probably love it! I was looking back at my old blog site (https://hellobrownlow.blogspot.com/) and found that my love for food came straight outta Pinterest. My oldest blog name used to be “Amanda the pinterest baker”. Carbs AND sugar, double yum!

Since my first blog, I can see myself maturing (slightly) and making food that I really love. Food that makes my late-twenty year old self think, “this looks delicious and is worth my time to make” . I do less DIY craft projects and spend more time cooking and looking for ways to save money. More money saving ideas on are their way, but first BREAD!

My mom was never a bread maker, but she was the person that drove us to Panera Bread to pick up bagels, bread, and pastries. This tomato basil bread absolutely reminds me of a time when my brother and I would fight over the last slice of tomato basil bread my mom bought from Panera earlier in the week. We would throw down for the last slice of toasty, buttery goodness. I’m sure we would be more civil now that we are both in our twenties but that is yet to be determined.

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This bread recipe is: vegan, zesty, easy, oh-so delicious, and sure to be a crowd pleaser. It can be made in a dutch oven (pictured) or in a traditional loaf pan.

Tomato Basil Bread {Vegan}

  • Servings: 10
  • Difficulty: easy
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This bread recipe is: vegan, zesty, easy, oh-so delicious, and sure to be a crowd pleaser.


Ingredients

– 3.5-4 cups of bread flour
– 1 3/4 cups of basil spaghetti sauce (or other roasted vegetable sauce from a can)
– 2 1/4 tsp active dry yeast
– Cooking Spray

Directions


1. Heat spaghetti sauce in pan to 110-120 degrees Fahrenheit.
2. While sauce is heating, in a large bowl whisk together 3 cups of flour and the yeast.
3. Remove sauce from heat once it is up to temperature. Gently pour 3/4 of the sauce into the flour/yeast mixture. Mix until incorporated. Add the remaining half cup of flour in and let sit for 10 minutes to absorb the moisture from the sauce thoroughly.
4. Once the moisture is absorbed,if the dough is very wet add the additional flour a quarter cup at a time. Once it is to a slightly sticky but firm consistency, turn out on to a clean, lightly floured surface and knead for 8-10 minutes.
5. Once kneaded, spray the inside of a large bowl lightly with cooking spray and put dough in. Cover with a towel or plastic wrap and let double in size (approximately 45 minutes to an hour)
6. After the bread is doubled in size, punch down. Transfer to your baking dish (dutch over or loaf pan) that has been sprayed with cooking spray. Cover again and let rise for another 30 minutes. The dough is ready once you are able to touch it and not have it spring back.
7. Bake at 375 degrees for 30 minutes. Test for doness at the 30 minute mark. If time is still needed, place back in over for another 10 minutes. The bread may start to color too darkly if using a loaf pan. If this occurs, cover with foil the remaining 10 minutes. Cover with lid if using dutch oven.
8. After baking, place on wire cooling rack. Let sit for 1 hr before slicing.
9. Stores in sealed container for up to one week (but who are you kidding? It won’t last that long.)

{Vegan} Eggplant Parmesan

Happy Sunday! Sunday at our house is our favorite day to meal plan and cook. We often make this eggplant “Parmesan” on Sundays since we have more time to cook and relax.

This recipe does take a while so plan for 30-45 minutes of active time and 20 minutes of cook time. But for how long it takes to cook is well worth it. We have had traditional (read: dairy filled) versions of eggplant parm before and they don’t taste nearly as good as this. This isn’t soggy and isn’t loaded with (too) many calories. Served over a garlicy red sauce and noodles, it is a comfort meal worthy of a Sunday dinner.

Vegan Eggplant Parmesan

Sundays during the summer often call for BBQ ribs and pork belly, but in our house, Sunday is comfort food day. We (meaning my husband) bakes bread, I make cookies and meal plan, and we have a dinner together that took effort to make. During the week we rush around and I plan “quick” meals for every evening, but Sunday is full of taking our time and enjoying the processes of cooking.

This eggplant parm is vegan, however if you’re a dairy-holic, you can sprinkle Parmesan cheese over the top of the eggplant and bake an additional five minutes after the regular cook time is over. I suggest that you serve this with a fresh salad and oven roasted veggies. The oven is on already, might as well make the most of it!

This recipe has multiple steps which will require you to use a lot of your kitchen. You will need a colander, 3 small to medium sized bowls, parchment paper, large cookie sheet, a spatula or tongs, a pot for the pasta, and a pot for the sauce. Enlist your significant other or kids to help clean up as you go!

Eggplant Parm {Vegan}

  • Servings: 4
  • Difficulty: Moderate
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Get ready to impress with this non-dairy eggplant parm. It is warm, comforting, and easy to make.


Ingredients

– 1 large eggplant
– 1 c. all purpose flour
– 1 tbsp. arrow root or cornstarch
– 1/2 c. dairy free milk (I used almond milk)
– 2 c. panko bread crumbs
– 1 16oz can tomato sauce
– 1 package spaghetti
– 3 cloves garlic
– 1/2 large yellow onion, finely diced
– 1 large carrot, diced
– 1 tbsp olive oil
– 3 tsp. paprika, separated
– 1 tbsp rosemary
– 1 tbsp thyme
– pepper to taste
– salt to taste

Directions


1. Preheat oven to 425F. Fill a large pot with water and place on stove to heat up to a boil.
2. Take your washed eggplant and cut it into 1/4 inch thick slices (coins). Lay the eggplant slices in the colander, trying not to overlap too much. Lightly run cold water over the eggplant for a few seconds and then heavily salt. Let stand for 10 minutes.
3. While your eggplant is resting, get three small bowls ready. Bowl 1 will be milk and 1 tsp paprika, bowl 2 is flour, arrowroot, and 1 tsp paprika, and bowl 3 is panko and 1 tsp paprika.
4. After 10 minutes is up, lightly rinse the eggplant and lay flat on a clean, dry towel. Make sure the eggplant slices are fully dry before starting the dredging process.
5. To completely dredge the eggplant, dip the slice in milk, then flour, then milk again, and finally dip it in panko. In each bowl, make sure to completely coat the slice. After it is completely coated in milk, flour, and panko, place the eggplant on a large, parchment paper covered baking sheet.
6. Once all slices are on the baking sheet, bake in oven for 10 minutes.
7. During the first half of the bake, saute garlic, onion and carrot with olive oil in a deep saute pan. Once the vegetables have started to caramelize, add in canned sauce along with the rosemary, thyme, salt and pepper. Let simmer until the eggplant is done cooking.
8. After the first 10 minutes of cook time, pull the eggplant out of the oven and flip over each slice. Place back in the oven and cook for an additional 10 to 12 minutes. Put spaghetti in water to cook.
9. Once your timer goes off after 10 minutes, the eggplant, spaghetti, and sauce will be finish. Serve immediately.