Premise: Chocolate Chocolate Chip cookies gone vegan.
Recipe: Cake Merchant’s Vegan Dark Chocolate Olive Oil Sea Salt Cookies
Tweaks: I used slightly less granulated sugar (er, no I didn’t measure) since I was using Pacific Foods’ vanilla almond milk, which is sweetened. I also used mini chocolate chips to give these a better shot at staying intact.
It’s not unusual for brownie recipes to call for oil rather than butter and the result here is somewhat similar, though not chewy. Form-wise, these didn’t really spread, so we got more of a drop cookie. I pressed the second batch flat with the palm of my hand, which made the cookie a little more dense. In the end, I preferred the drops.
Note that these are NOT gluten-free. They use regular AP flour.
Outcome: Great on its own, you could easily take this cookie base and add a little cinnamon and cayenne for a vegan version of Diablo Cookies…or add coconut for a German chocolate cookie.
I blew through New York City a couple of weeks ago, rolling in on a Red Eye Tuesday morning, and jetting out on Wednesday evening. Road warriors, I do not envy you. The red eye is a killer. Even with my short legs and an open row –3 seats worth of luxurious space — the shuteye I got was somewhere just north of dozing. I checked into the hotel, flipped on the TV, and after a shower, I looked down onto the street below at what I can only describe as an oasis. Green letters emblazoned at street-level. In my best Homer Simpson voice, I said (it even may have been out loud), “Mmmmm. Coffeeeeee.”
Wolf declared this the best pesto he’s ever had. I laughed, made a “yeah, whatever” face and said, “You’re just hungry.”
It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it. I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.
For a blog called DailyWaffle, there are few actual waffles in these pages. It’s not for lack of consumption. The truth?
Waffles rarely stick around long enough in our kitchen to get photographed.
Whether I’ve planned ahead with an overnight batch of yeasted waffles, or just whipped together a batter, more often than not, we’re standing in the kitchen, coffee in one hand, waffle in the other, eating them almost as fast as they come off the waffle iron.
This week there were two desserts on Serious Eats I bookmarked to try — first, this maple cake with brown butter apples and this olive oil cake with tangerine marmalade. I took it as a sign from the universe that just because it’s only half way into January, there’s no reason I shouldn’t have dessert. And the olive oil cake is practically heart-healthy, on account of the olive oil and all. It’s literally a single layer olive oil cake soaked with tangerine marmalade. And if you saw the Clementine-Ginger marmalade I made last weekend, well, it was kismet, or serendipity, or maybe just plain timely.