I’m making dinner for a non-veg friend tonight and the main course is simple: pasta and bread. My focus is on dessert! Whenever I make dessert first, I always struggle to not change-up the menu and make it the meal. I did okay tonight though, especially considering how great it turned out. I made Chocolate Covered Katie’s Chocolate Mousse. I agree with her omission of agave. I put some in, but it’s definitely not needed as it’s incredibly sweet from the chips. I’ll be making this again. It’s very simple and delicious!
- 1 1/2 c chocolate chips – melted
- 1 box silken tofu
- 1 T non-dairy milk (I used flax)
- 1 t cocoa powder
- 1 t vanilla
- dash of salt
Blend until well combined. Serve with fresh fruit.
Well, the chocolate chip cookies are gone. I downed half the batch last night and my friend helped me finish off the rest today. I was going to make another batch tonight, but decided to mix it up and made Katie’s Skinny Snickerdoodles. The warm one out of the oven was fantastic. Can’t wait to try a cooler one out.
Chocolate Covered Katie’s Skinny Snickerdoodle recipe:
- 3/4 cup ww pastry flour
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 cup sugar
- 1/2 tsp pure vanilla extract
- 1 and 1/2 tablespoons soy milk
- 1/4 cup vegan butter substitute
Mix dry. Mix wet. Add wet into dry. Form into small balls (I made 19) and roll in cinnamon/sugar mixture. Bake at 330 for 9-10 minutes.
Cool enough to touch means it’s ready for a taste test!
I really love the website, Chocolate Covered Katie. She has created healthier versions of some delicious desserts, one of which are classic chocolate chip cookies. These turned out pretty good. I don’t think I’d make them for a potluck or share with non-veg friends, but for times I’m having a hankering for cookies these will be on the top of my list!
- 1/3 cup plus 1/4 cup whole wheat flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 3 tbls chocolate chips
- 2 tbls brown sugar
- 2 tbls cane sugar
- 1/2 tsp vanilla extract
- 1 tbls vegetable oil
- 2 tbls soy milk
Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes.
It’s been awhile since I’ve baked anything. Technically I really should be working on my take home final, I couldn’t resist to make this “healthy” chocolate chip banana bread courtesy of Chocolate Covered Katie. This will be the perfect meal on the go tomorrow when I drive to get my nieces. And, I’ll make sure to slice them a few pieces as well.
Happy baking 🙂