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Cookies, Dessert, Lactose Free, Recipes

Chocolate Chip Oatmeal Cookies

March 26, 2023

These excellent cookies come from King Arthur’s Test Kitchen and were crowned the winner of their 2015 recipe of the year. They described the cookies as being “soft and chewy packed with chips.” Though I won’t turn down a soft and chewy homemade cookie, a crispy cookie is my favorite. It was the “packed with chips” that convinced me to try this recipe. I’m not sure why my cookies turned out crispy but I was thrilled with the outcome. They are crispy throughout (not just the edges) and not too thick or too thin. With that said, they are my new favorite cookie.

The original recipe calls for a small amount of oats. I tested a few batches using old fashioned rolled oats and quick cooking oats and found that the latter produced a chocolate chip cookie in which the oatmeal was barely detectable. If you prefer the oatmeal to be more pronounced, use old fashioned oats.

There is no shortage of chocolate chips in this recipe. That’s what makes these cookies so good.

A quick chill in the refrigerator or freezer helps to firm up the dough which makes it much easier to portion out.

Allow the cookies to set on the sheet pan for a few minutes once they are out of the oven before transferring to a cooling rack. Once cooled, wrap and give some to your family and neighbors. I keep a few stashed in the freezer for an after dinner snack, sometimes eating them before they have time to defrost.

Crispy throughout with lots of chocolate = the perfect cookie.

Chocolate Chip Oatmeal Cookies
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Chocolate Chip Oatmeal Cookies

Recipe by Kiyo
Servings

30

cookies

Adapted from King Arthur Baking Company

Ingredients

  • 8 tablespoons (113g) Earth Balance Buttery Sticks for lactose free cookies, or unsalted butter, at room temperature

  • 1/2 cup (107g) light brown sugar, firmly packed

  • 1/4 cup (50g) granulated sugar

  • 1 large egg, at room temperature

  • 1 1/2 teaspoons vanilla extract

  • 1 cup (120g) unbleached all-purpose flour (King Arthur recommended)

  • 1/2 cup (45g) quick cooking or old fashioned oats

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon (scant if using Earth Balance Buttery Sticks) kosher salt

  • 1 1/2 cups (255g) semisweet or dark chocolate chips

Directions

  • Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
  • In a large bowl, using a hand mixer, beat together the butter and sugars until smooth. Beat in egg and vanilla.
  • In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
  • Cover the bowl and place in the freezer for about 15 minutes to firm up or place in the refrigerator for about 1 hour.
  • For medium sized cookies, scoop 1 heaping tablespoon onto cookie sheet (12 balls fit nicely on a cookie sheet allowing for some spreading as cookies bakes).
  • Bake cookies for 13-16 minutes, until they are light golden brown, with slightly darker edges.
  • Remove the cookies from the oven, let cool on baking sheet for 3 minutes or until they are set enough to handle. Transfer cookies to a cooling rack. Continue baking with the remaining dough alternating with cooled cookie sheets.

Notes

  • Cookies may be frozen for a few months.
Cookies, Dessert, Holiday Treats, Recipes

Gingerbread Cookies & Chocolate Covered Pretzel Rods

December 16, 2022

There’s still time to bake a batch of crispy gingerbread cookies to give away this holiday season. If you’re pressed for time as I was this year, cut the recipe in half. This way you won’t feel overwhelmed having 50+ cookies staring at you begging to be decorated one by one. I made 22 cookies which turned out to be the perfect amount this year.

I used meringue powder for the royal icing instead of pasteurized egg whites. About 5 years ago, Foodland sold pasteurized eggs by the dozen but discontinued carrying them. I could not find them anywhere else so I began to pasteurize my own eggs with our sous vide machine. As I was reading different royal icing recipes, I noticed that meringue powder is often used in place of egg whites. What did I learn after using it for the first time? It is incredibly easy to whip up a bowl of royal icing in just 3 minutes or so using a handheld mixer with a whisk attachment. The icing is smooth and sets perfectly. I’m now sold on using meringue powder for all future recipes that include royal icing. It saves me a lot of time not having to pasteurize eggs. You can find meringue powder online or at Walmart.

These chocolate covered pretzel rods are a lot of fun to make. I am not posting a recipe because you really don’t need one. Gather your ingredients: semisweet or dark chocolate chips, white chocolate chips, assorted sprinkles, red food coloring (for pink frosting), and pretzel rods. A small butter knife helps to spread and smooth the chocolate on the pretzel. Have everything ready to go before you melt the chocolate. Start with 1 cup of chocolate chips and microwave in a medium bowl on 50% power for 30 seconds. It won’t look like the chips have melted but give it a stir then repeat for another 30 seconds (always use 50% power or the chocolate may burn). Stir again, and repeat once more. By now, most of the chips will have melted. Stir the chocolate so all the remaining chips melt. Now you are ready to decorate your pretzel rods with your assorted sprinkles. If the chocolate hardens and is difficult to use, microwave on 50% power for 20 seconds or so to soften it. Sprinkles seem to go every which way when you use them. To keep things a bit tidy, use a sheet pan when decorating the pretzels. The sprinkles will (mostly!) be contained in the pan and not end up on the floor. Another tip is to line a small tray or pan with parchment or wax paper and place it in the refrigerator. Each time you decorate a pretzel, place it on the pan. The cool temperature helps to set the chocolate quickly so that there is less chance of drooping chocolate. You can buy pretzel rod packages online. They make for a nice presentation when giving these away as gifts. These cute pretzel rods can be made for all types of occasions, such as Christmas, New Year’s, Valentine’s Day, or any other celebratory occasion. I found that Walmart has the widest variety of sprinkles, however, they may be low on stock since Christmas is just around the corner. Lee Bear in Kahului also has a nice selection of sprinkles and assorted bags for packaging your sweets. I decorate the pretzels up to 2 weeks in advance and freeze them in an airtight container then package them before giving away.

Happy holidays from my kitchen to yours!

Cookies, Dessert, Japanese, Lactose Free, Recipes

Kakimochi Chocolate Chip Cookies

October 19, 2022

These kakimochi (mochi crunch/arare/rice crackers) chocolate chip cookies are a fun and tasty way to share a unique, local-style cookie with family and friends. They are crunchy and chocolatey in the best way. I love how cute they look with the mochi crunch topping. A sprinkling of furikake makes the perfect finishing touch.

There are numerous shapes and sizes of kakimochi. The sakura shape above works perfectly as they are not too large.

Once all the ingredients are combined, chill the dough for an hour in the refrigerator so it firms up a bit and doesn’t spread too much when baking.

Each dough ball is topped with a piece of kakimochi before baking. Sprinkle some of the dough balls with furikake.

Once the cookies are done baking, leave them on the cookie sheet for a minute so they firm up just a bit. Transfer cookies to a wire rack to cool completely before packing them up for gifts.

Kakimochi Chocolate Chip Cookies
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Kakimochi Chocolate Chip Cookies

Recipe by Kiyo

36

Recipe adapted from Foodland

Ingredients

  • 1 1/2 cups (180g) all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (113g) room temperature Earth Balance Buttery Sticks or unsalted butter

  • 1/2 cup (99g) granulated sugar

  • 1/2 cup (107g) packed light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (105g or 3.75 ounces) kakimochi (Tomoe brand recommended) + extra for topping cookies (about 36 pieces)

  • 1 cup (170g) chocolate chips

  • Furikake (Mishima Nori Komi Furikake recommended) for sprinkling on cookies

Directions

  • Combine flour, baking soda, and salt in a medium bowl. Set aside.
  • Using a hand mixer cream Buttery Sticks or butter and sugars until light and fluffy, about 2 minutes. Beat in egg and vanilla. Add flour mixture and and mix well with a firm spatula. Stir in kakimochi and chocolate chips. Cover bowl and refrigerate for 1 hour.
  • Preheat oven to 350 degrees.
  • Form dough into 1-inch balls and place on a cookie sheet lined with parchment paper (keep remaining dough in the refrigerator until ready to use). Press a kakimochi on top of the dough ball and sprinkle with furikake if using. Bake for about 12 minutes, rotating the pan halfway through, until cookies are lightly browned. Let cookies rest on pan for one minute before transferring to a wire rack to cool completely. Makes about 3 dozen cookies.
Cookies, Dessert, Lactose Free, Recipes

Crisp Molasses Cookies

February 5, 2022

Crisp Molasses Cookies

These crispy, spice scented cookies are now one of our favorite desserts.  They have a crunchy exterior and centers that are a bit softer.  I love how the sugar coating gives them even more texture.  This is a simple recipe for those who want a quick sweet treat. 

Molasses Cookie Ingredients

Most of the ingredients are probably already in your pantry.  There’s nothing fancy about the recipe yet it turns out delicious, rustic little cookies that are hard to resist.  I used Miyoko’s vegan butter for a lactose free cookie, however, you may use regular butter or coconut oil.

Molasses Cookie Dough

Molasses Cookie Dough

The dough is chilled for 30 minutes or so.  Depending on your weather it may take longer than 30 minutes.  Here on Maui the weather is always warm so I find that chilling the dough for an hour is best.  The original recipe calls for rolling the cookie dough balls into granulated sugar.  This works great but if you happen to have coarse sparkling sugar it will bump up the crispy texture once the cookies are baked and cooled.  

Crisp Molasses Cookies

I had a bit of white chocolate hanging around so I melted it in my homemade double boiler.  I quickly spread it over the top of some of the cookies then sprinkled mini hearts confetti on the white chocolate.  I placed the frosted cookies in the refrigerator uncovered for a few minutes to set the white chocolate.  A perfect little treat to share with friends for Valentine’s Day.

Crisp Molasses Cookies

Crisp Molasses Cookies
 
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Author:
Serves: 2½ dozen
Ingredients
  • 4 tablespoons (57g) Miyoko's vegan butter, at room temperature (substitute with regular butter or ¼ cup (53g) coconut oil
  • ½ cup (92g) vegetable shortening
  • 1 cup (198g) granulated sugar
  • ¼ cup (85g) molasses (I used Brer Rabbit mild)
  • 1 large egg
  • 2 cups (240g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoons cloves
  • Coating: Granulated sugar, coarse sparkling sugar (optional), melted white chocolate and sprinkles (optional)
Preparation
  1. In a medium bowl, beat together the butter, shortening, and sugar until smooth. Stir in molasses and egg.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add to wet ingredients and mix until smooth. Cover and refrigerate for 30-60 minutes.
  3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  4. Scoop dough with a tablespoon scoop and roll into 1-inch balls. Roll the balls in sugar and place on the baking sheet, leaving 1½-inch space between them.
  5. Bake for about 10 minutes. Tap pan on rack to flatten cookies. Bake an additional 1-2 minutes until cookies are cracked on top and not yet browned at the edges. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to finish cooling.
  6. If your climate is cool, store in an airtight container for up to one day. I prefer to store in an airtight container with waxed paper layers, in the freezer.
  7. Optional: Decorate some of the cookies with white chocolate and sprinkles.

 

 

Dessert, French, Fruit, Jams & Jellies, Lactose Free, Recipes, Vegan, Vegetarian

Strawberry Galette

July 21, 2021

Strawberry Galette

One of my favorite fruits to use in a galette is mango.  During the summer months our two trees produce a good harvest of fruit that we use in all sorts of recipes.  But not everyone has access to mangos so any number of other seasonal fruits or berries are suitable.  I particularly like strawberries.  They make a gorgeous galette that bakes up beautifully.  The crust holds up well and leftovers, if any, are a real treat with coffee the following morning.

Fresh Strawberries

The strawberries found in the markets can vary in sweetness.  It’s a good idea to buy ones that are ripe and juicy in appearance but not at all soft.  Strawberries are quite perishable so plan on making the galette within a day or two of buying your strawberries.

Weighing Flour

The crust for this galette is excellent. It holds up well to the juicy strawberry filling and does not become soggy even if you have leftovers the following day.

Chilled Earth Balance Buttery Stick Cubes

I used Earth Balance Buttery Sticks (vegan and lactose free) but feel free to use regular unsalted butter as the original recipe calls for.   Whatever you choose to use, make sure it does not sit out on the counter and is well chilled.  Buttery Sticks are not as firm as regular butter so I freeze the cubes for 15-30 minutes before proceeding with the recipe.

Galette Dough

If I am short on time I freeze the wrapped dough for 30 minutes instead of chilling it in the refrigerator for a few hours.

Sliced Strawberries

Strawberries & Sugar

A little sugar is stirred into the berries which will give them a bit of sweetness, but not too much.

Strawberries & Sugar

Strawberry Jam & Cornstarch Mixture

The strawberries are gently tossed into a mixture of strawberry jam that is mixed with cornstarch and a pinch of salt.  

Rolled Out Dough

Roll the dough out on parchment paper.  Transfer the rolled out dough to your rimmed baking sheet and continue with the recipe.  

Strawberries on Galette Dough

Leave a 2-inch border (sometimes I end up with 1 1/2-inches!) to fold over the filling.  The original recipe calls for brushing the edges of the galette with some of the reserved strawberry juice and sprinkling sugar over the edges before baking.  Try not to apply too much of the juice as it is quite thin and will drip down the sides of the crust.  You can brush the crust with a bit of lactose free half and half or whole milk instead, then sprinkle with sparkling sugar.  The coarse-grained sugar adds a beautiful sparkle and sweet crunch to each slice of the baked galette.

Strawberries in Galette Dough

The dough is pleated every 2 inches to shape the galette and keep the strawberries the center of attention.

Strawberry Galette

I brush a bit of warmed strawberry jam over the strawberries once the galette is done baking. It gives the galette extra flavor and a beautiful sheen.

Strawberry Galette with Ice Cream

Strawberry Galette
 
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Adapted from Cook's Country
Author:
Serves: 10
Ingredients
  • Dough:
  • 1½ cups (7½ ounces) all-purpose flour
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 1 tablespoon granulated sugar
  • 10 tablespoons Earth Balance Buttery Sticks cut into ½-inch cubes and frozen for 15 - 30 minutes (or unsalted butter well chilled)
  • 6 tablespoons ice water
  • Filling:
  • 1½ pounds strawberries, hulled, halved if small or quartered if large (about 5 cups)
  • ¼ cup (1¾ ounces) granulated sugar + 1 tablespoon sugar, divided
  • ⅓ cup strawberry jam + 1 tablespoon, divided
  • 1½ tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon coarse sparkling sugar
Preparation
  1. For the dough: Process flour, salt, and sugar in a food processor until combined, about 4 pulses. Scatter Buttery Sticks cubes over the top and pulse until mixture resembles coarse sand and butter pieces are the size of small peas, about 10-12 pulses. Add ice water to flour mixture and pulse until dough begins to form small curds and holds together when pinched with your fingers, about 5 pulses.
  2. Transfer mixture to a lightly floured counter. Gather dough into a rough rectangular mound about 8 inches long and 4 inches wide. Starting at the farthest end, use the heel of your hand to smear a small amount of dough against the counter, pushing firmly down and away from you. Continue doing this while turning the dough as you go. Continue until all the dough has been worked, about 8 times. This is a process of working the crumbles of flour, butter, and water together into a dough by smearing them against the counter, making for a sturdy, flaky crust. Form dough into a 6-inch disk, wrap tightly with plastic wrap and refrigerate for 2 hours or freeze (if short on time) for 30 minutes. The dough can be refrigerated for up to 2 days.
  3. For the filling: One hour before rolling out the dough, toss strawberries with ¼ cup sugar in a medium bowl. Set aside for 1 hour. Reserve 1 tablespoon strawberry juice (if using for crust). Drain strawberries in colander while rolling out dough.
  4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll dough into 12-inch circle on parchment paper. Transfer dough on parchment paper to rimmed baking sheet, cover loosely with plastic wrap and refrigerate until firm, about 15 minutes.
  5. Whisk jam, cornstarch, and salt in a large bowl. Add drained strawberries and toss gently to coat. Remove dough from refrigerator (I transfer to dough to a second rimmed baking sheet that hasn't been chilled) and mound fruit in center, leaving a 2-inch border. Grasp one edge of dough and fold up 2-inches over fruit. Repeat around circumference of galette, overlapping dough every 2-inches. Firmly pinch pleated dough to secure. Sprinkle reserved 1 tablespoon of sugar over the strawberries. Brush top edges of dough with reserved strawberry juice, half and half or whole milk and sprinkle with sparkling sugar.
  6. Bake until crust is deep golden brown and fruit is bubbling, about 1 hour 5 minutes. Let galette cool on baking sheet for 5 minutes. Warm reserved tablespoon of jam. Brush jam over the berries. Let cool for 15 minutes. Using parchment, carefully slide galette onto serving plate. Serve warm or at room temperature.

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes, Vegetarian, Veggies

Mango Galette

February 14, 2021

Fresh Mango Galette

I had every intention of posting this in August when mangos were abundant, yet here it is, February….  It looks as though it will be a good mango season this year.  All the trees in the neighborhood are full of flowers and keiki fruits right now. So when the time comes and you have a few pounds of mangos and want an easy to assemble dessert, this mango galette is the perfect choice.  It is a beautiful dessert to bring to the table after dinner or to serve with your morning coffee.

Pirie Mango Slices

Between the two types of mango trees we have, the White Pirie is the one I use most often for making jams and preserves as well as for baking.  With its sweet, intense, mango flavor and relatively firm texture, it holds up well when chopped or sliced for recipes such as mango bread, cake, streusel muffins, and this galette.

Arranging Mangos on Galette Dough

Mango Galette Ready to Bake

The wonderful thing about a galette is its free-form shape.  Roll it out, add your ingredients then tuck up the sides.  You will use the entire piece of pie dough since there’s no need to trim the edges of the crust.

Fresh Mango Galette

Serve a slice all by itself, or top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Fresh Mango Galette with Vanilla Ice Cream

Mango Galette
 
Save Print
Pastry adapted from Dorie Greenspan
Author:
Serves: 8
Ingredients
  • Crust:
  • 1½ cups (204g) all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon fine sea salt
  • 1 stick (8 tablespoons, 4 ounces, 113g) frozen Earth Balance Buttery Sticks cut into about 16 pieces (if using regular unsalted butter increase salt to ½ teaspoon)
  • ¼ cup ice water
  • Filling:
  • ⅓ cup (heaping) granulated sugar
  • 2 tablespoons corn starch
  • ¼ teaspoon ground cinnamon
  • 3 cups (about 2½ pounds) mangos, peeled, seeded, and cut into ⅓-1/2-inch-thick slices
  • mango jam for glaze (can substitute with apricot jam)
Preparation
  1. Dough: Put the flour, sugar and salt in a food processor and pulse a few times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour. The mixture will look like coarse meal. Continue to pulse until you get small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is in. Now work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice bumpy curds that hold together when you pinch them. Heads up. Just before you reach this clumpy stage, the sound of the machine working the dough will change.
  2. Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. Roll the dough into a circle about 12 inches in diameter. Don’t worry about getting the exact size or about having the edges be perfect.
  3. Slide the rolled-out dough, still between the parchment papers onto a baking sheet and freeze for about 15 minutes or refrigerate for 2 hours.
  4. Preheat oven to 375 degrees. Remove chilled dough from freezer or refrigerator while you prepare the fruit. The dough should still be cold but pliable and not prone to cracking.
  5. Filling: Place sliced mangos in a large, wide bowl. Combine sugar, corn starch, and cinnamon in a small bowl. Sprinkle sugar mixture over mangos and toss gently with a wide spatula.
  6. Remove top layer of parchment paper from dough round. Starting 1½ to 2-inches from the edge of the round, arrange the mangoes in a single layer in concentric circles, creating overlapping folds as you work around the perimeter. If your mangos are extra juicy, leave the extra juice in the bowl so the filling does note overflow in the oven. Gently lift the border of the dough up and around the filling, making pleats as you go. Brush the border with half & half or milk. Sprinkle with turbinado or coarse sparkling sugar. This is optional but makes for an attractive and crispy crust.
  7. Bake on the parchment lined baking sheet for 45 - 50 minutes, or until the crust is golden and the filling is bubbling. Remove the galette from the oven and brush the fruit with warmed mango jam. Let cool on the baking sheet on a wire rack. Cut into wedges and serve warm or at room temperature.

 

 

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