There are some chocolate chip cookie addicts in our house. Usually, we just get them from the bakery in the grocery store, but they aren’t making them right now. So, I whipped up a batch today. They were easy and very tasty.
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup vegan butter, softened
1/4 cup non-dairy milk (I used soy, oat would probably be good)
1 teaspoon vanilla extract
1 teaspoon salt
2 cups flour
1 teaspoon baking soda
5 oz vegan semi-sweet chocolate chips
Mix butter, milk, vanilla, and sugar until sugar is fully incorporated into the butter. You can do this with a hand mixer or just a spoon/whisk.
Add flour, baking soda, and salt and mix by hand until combined. You may have to do this with a dough whisk or your hands.
Add chocolate chips and mix in. Don’t over mix.
Place dough in freezer for 30 minutes.
Preheat oven to 350*
Using your hands, make small balls of dough, flatten slightly, and put on parchment lined baking pan, leaving a little room between.
Bake for 10-12 minutes until they just begin to slightly brown on the outer edges.
Remove and allow to cool 2-3 minutes and then transfer to a wire rack to complete cooling.
We actually like the more English kind of very dry scones, which these are not. They are somewhat soft on the inside and slightly crunchy on the outside. The roasted pears are really delicious! Don’t have pears? Strawberries, apples, or blueberries will work! If you are looking for scone recipe with no sourdough starter, this is a good one!
4 large or 6 small pears, still somewhat firm, cores removed and chopped into 1/2 inch pieces
200g white flour
160g wheat flour
100g brown sugar
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
225g vegan butter, cut into pieces
200g dark chocolate chunks or chips
100g soy milk
480g sourdough starter discards
Roast chopped pears on a parchment lined baking sheet at 375* until the bottoms slightly brown and the pears look a little dry on the edges. This will reduce their moisture (so the scones don’t go flat in the oven).
While this is happening, grate your butter with a cheese grater or chop finely and store in the freezer. The really cold butter is good for the lift of scones (or pie crust!).
Mix together the flours, sugar, baking soda, baking powder, and salt. Cut in the butter. Stir in the oats and chocolate chips. Mix together the milk and sourdough starter and pour over the dough, folding it in gently. Add pears and fold in.
Line a baking sheet with parchment and make 2 8-inch rounds. Sprinkle with turbinado or natural brown sugar. Slice into 8 pieces per round. Place the pan in the freezer for 30 minutes.
Remove the pans from the freezer and redo the cuts. Separate on the pan and bake for 30 minutes until golden brown (internal temperature around 205-210).
Remove from oven. After 5-10 minutes move to a wire rack to finish cooling. Enjoy!
Shelter at home calls for baking – a lot of baking – many many carbs. So, today it was these easy muffins. The first batch I made, I grabbed the wrong canister and used cornstarch instead of baking powder. I cannot recommend that option!
1 cup soy milk 1 tsp apple cider vinegar 2 cups flour 3/4 cup sugar 2 1/2 tsp baking powder 1/4 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp salt 1 /3 cup canola oil 1 tsp vanilla extract 3 /4 cup vegan chocolate chips (I like mini ones) 2 /3 cup chopped walnuts
Add vinegar to the cup of soy milk, stir and set aside to curdle.
Mix dry ingredients.
Add wet ingredients and mix gently.
Distribute between 12 muffin cups.
Bake 20-25 minutes or until a cake tester inserted in the center of a muffin in the center of the pan comes out clean.