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a balanced plate with room for dessert


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Chocolate Chip Chickpea Blondies

Still here? You didn’t run away at the mention of chickpea + chocolate + blondie? Good. Trust me – these are delicious. They don’t taste anything like beans. All you get is a chewy, delicious peanut buttery blondie studded with chocolate chips.

Chocolate Chip Chickpea Blondies | doughseedough.net

The weird thing is, I actually found the unbaked batter to be tastier than the baked product. So you choose – bake it or just eat the batter by the spoonful. I won’t judge.

Chocolate Chip Chickpea Blondies | doughseedough.net

Chocolate Chip Chickpea Blondies

15 ounce can low-sodium chickpeas (garbanzo beans)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 cup old fashioned oats
1/4 cup natural creamy peanut butter
1/2 cup mini chocolate chips, divided

  1. Preheat oven to 350ºF. Grease an 8×8 square pan and set aside.
  2. Drain and rinse the chickpeas well. Remove and discard the skins from the chickpeas. Place the skinned chickpeas into the bowl of a food processor and blend until smooth. Add in baking powder, baking soda, salt, sugar, vanilla, oats, and peanut butter. Blend until very smooth.
  3. Mix in 1/4 cup of the mini chocolate chips and spread into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for 30 – 35 minutes, or until golden brown on top, being careful not to overcook. The blondies will appear to be undercooked, but they will firm as they cool.
  4. Allow to cool completely before cutting into 16 pieces and serving.

 

recipe slightly adapted from Chocolate Covered Katie


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Vegan Peanut Butter Cookies

I’ve been on a peanut butter kick lately. The rate at which I’m whipping through jars of peanut butter is kind of alarming. Peanut butter on toast with bananas or with some orange marmalade is a daily occurrence. Sometimes, I just eat a spoonful of peanut butter. I made these cookies because I needed another way to get peanut butter into my mouth. These peanut butter cookies are amazing. Soft and chewy and oh-so-addictive. They also happen to be the perfect Wisco to St. Louis road trip snack. Portable peanut buttery goodness.

Vegan Peanut Butter Cookies | doughseedough.net

 

 

I kind of regret not making more. Because the drive back home from STL is going to be very, very sad 😉  Do yourself a favor and make a double batch right away.

 

Vegan Peanut Butter Cookies | doughseedough.net

 

 

Vegan Peanut Butter Cookies

3/4 teaspoon baking soda
1/4 cup all purpose flour
1/4 cup sugar
2 tablespoons brown sugar
1/2 cup natural creamy peanut butter
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
pinch of salt

  1. Preheat oven to 350ºF.
  2. In a large bowl, whisk together baking flour, baking soda, sugar, and brown sugar. Stir in peanut butter, applesauce, and vanilla extract and mix until well combined. Sprinkle with salt to taste.
  3. Roll dough into balls about one inch in diameter and place two inches apart on a baking sheet. Bake for 8 minutes or until cookies are golden brown and cracked on top. Let cool completely on baking sheet.

 

recipe adapted from Chocolate Covered Katie


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Dairy-Free Almond Joy Bread

I’ve been adapting fairly well to the dairy-free life, but there are some things that I just can’t get over. I’ve been craving cheese like crazy lately – cheeseburgers, pizza, cheesy bread. I’ve also been craving candy. Sour candy is good, but it can’t replace chocolate. I love Almond Joy candy bars. I can still remember when Mike got some for our trick-or-treaters and I had to hate-watch him eat the leftovers. Yes, I’m still upset about that over 4 months later.

Dairy-Free Almond Joy Bread | doughseedough.net

Thankfully, Nicole from Cookies on Friday could fix at least one of my cravings. I was able to easily adapt her Almond Joy Bread recipe to be dairy-free. This bread was so good that I almost didn’t want to share. But, I did share because I’m a kind and loving wife. I even left over half the leftovers with him in Appleton. (Actually, I kind of regret doing that now). This bread is definitely on my make-again-asap list and it should be on your must-make-immediately list. Just sayin’.

ond Joy Bread | doughseedough.net

Dairy-Free Almond Joy Bread

2 eggs
1/2 cup sugar
1/2 cup stevia
1/2 cup coconut oil, melted and slightly cooled
½ teaspoon vanilla
½ teaspoon coconut extract
1 1/2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ tablespoon lemon juice
1/2 cup soy milk
½ cup shredded unsweetened coconut, lightly toasted
½ cup almonds, chopped
½ cup dairy-free mini chocolate chips

for the coconut glaze
½ cup sugar
¼ cup water
½ tablespoon coconut oil
½ teaspoon coconut extract

for the chocolate ganache
1/2 cup soy milk
1/3 cup dairy-free semisweet chocolate chips

  1. Preheat oven to 350. Lightly grease a 4.5″x8.5″x2.5″ loaf pan and set aside.
  2. Combine lemon juice and soy milk in a small bowl. Let sit for 10 minutes.
  3. In a large mixing bowl, beat together eggs, sugar, stevia, coconut oil, vanilla and coconut extract until smooth and creamy, about 2 minutes.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mix 1/3 of the dry ingredients into the wet ingredients. Mix in 1/2 of the soy milk. Mix in 1/3 of the dry ingredients. Mix in remaining 1/2 of the wet ingredients, followed by the last of the dry ingredients. Mix until just combined.
  5. Fold in coconut, almonds, and chocolate chips. Pour batter into the prepared on, smoothing out the top. Bake for 50-55 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  6. While bread is cooling, make the glaze. In a small pot, whisk together sugar, water, coconut oil and coconut extract.
  7. Using a toothpick or skewer, poke holes into the top of the bread. Move bread onto a cooling rack and place a plate underneath. Brush or spoon the glaze on top, letting the glaze soak in.
  8. While cake sets, make the ganache: Place chocolate chips into a small bowl. Heat soy milk to a simmer over medium-high heat. Remove from heat and pour over chocolate chips. Whisk until smooth. Drizzle over bread.
  9. Top with additional toasted coconut, if desired.

 

slightly adapted from Cookies on Friday, as seen on Culinary Concoctions by Peabody

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!


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Vegan Lemon Poppy Seed Muffins

Hello there, muffins! These little lemony bites are a good reminder that spring is right around the corner. It’s just hiding under piles and piles of snow. Piles that keep getting bigger and bigger… but eventually the snow will melt. Until then, keep dreaming of sunshine and happiness and cram your face full of these delicious lemon poppy seed muffins.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

They’re whole wheat, but they’re not heavy. And the little sub of applesauce makes them just a teeeensy bit healthier. These are great to share, but they’re also great to keep for yourself. I made a double batch and shared a little and froze the rest. I now have a stash of these bad boys sitting next to my dairy-free cinnamon rolls.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

Vegan Lemon Poppy Seed Muffins
makes 12 muffins

2 cups whole wheat pastry flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup plain soy milk
1/4 cup freshly squeezed lemon juice
2 tablespoons canola oil
2 tablespoons melted coconut oil, slightly cooled
2 tablespoons unsweetened applesauce
3 lemons, zested
2 teaspoons pure vanilla extract

  1. Preheat oven to 375°F. Place liners into a muffin tin and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center of the dry ingredients and add in soy milk, lemon juice, canola oil, coconut oil, applesauce, zest, and vanilla extract. Mix until ingredients are just moistened, being careful not to over-mix.
  3. Fill prepared muffin tin three-quarters full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.

 

recipe slightly adapted from Prevention RD, originally from Vegan Brunch


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Ooey Gooey Dairy-Free Cinnamon Rolls

I wish I could sleep in a bed of these cinnamon rolls – warm, fluffy, gooey deliciousness. I swoon a little every time I walk past a bakery and smell cinnamon rolls baking away. And then I cry a little because I can’t eat the dairy-laden treats.

Oeey Gooey Dairy-Free CInnamon Rolls | doughseedough.net

So here’s my solution to my cinnamon roll problem. This isn’t a quick recipe, but the recipe is simple and the results are so worth it. I need to make a mental note to always make a double batch of these bad boys because they freeze beautifully. I let them cool and then individually wrap them in plastic wrap and store them in freezer bags. Then when I’m craving some cinnamony goodness for breakfast (or for a snack), I just pull one out and microwave it for a minute and ::bam!!:: (Almost) freshly baked cinnamon rolls.

Oeey Gooey Dairy-Free CInnamon Rolls | doughseedough.net

The icing is probably unnecessary, but it makes the cinnamon roll real pretty 🙂

Ooey Gooey Dairy-Free Cinnamon Rolls
makes 1 dozen

for the dough:
3/4 cup unsweetened almond milk
1/4 cup vegan margarine (I used Earth Balance)
1 teaspoon vanilla extract
2 1/4 teaspoon active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg

for the filling:
2 1/2 tablespoons vegan margarine, melted
3/4 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon

for the icing:
1 cup powdered sugar
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract

to make the dough:

  1. Heat milk in a small saucepan over low heat. Add in margarine and vanilla and stir until melted. Remove from heat and allow to cool.
  2. Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
  3. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.
  4. Whisk egg into the milk mixture until well combined. Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. The amount of flour you use will vary, but I usually use about 3 1/4 cups.
  5. Lightly oil a large bowl. Form dough into a ball and place in bowl, turning to coat in oil. Cover and let rise in a warm place for 45 minutes.


to assemble the cinnamon rolls:

  1. Lightly grease a large baking pan. A 9×13-inch pan works well, or a large pie or cake pan.
  2. Punch dough down and turn onto a lightly floured surface. Cover with plastic wrap and let sit for 10 minutes.
  3. Roll dough out into a 20×13-inch rectangle. Spread melted margarine evenly over the dough.
  4. Whisk together brown sugar, granulated sugar, and cinnamon. Sprinkle cinnamon sugar mixture onto dough, making sure to get it all the way to the edges.
  5. With the long end facing you, roll dough up evenly. Gently pinch the edge to seal. With the seam-side down, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 cinnamon rolls.
  6. Place rolls cut-side down in prepared baking dish, making sure to leave a little space between the rolls to allow them room to expand. Cover with plastic wrap and let rise for 45 minutes.
  7. Preheat oven to 350°F. Remove plastic wrap and bake cinnamon rolls for 25 – 30 minutes, or until lightly browned.
  8. Allow cinnamon rolls to cool slightly in the pan to soak up the cinnamon sugar before icing them.
  9. Whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over slightly cooled cinnamon rolls.

 

heavily adapted from Food Network


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Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies)

Happy 2014 to everyone! I hope you all had a relaxing holiday season filled with love, food and lots of time with family and friends.
DSD Christmas | doughseedough.net
With the new year comes many resolutions. Usually resolutions revolve around eating better and working out. And they usually end a few weeks into the new year.
I’m hoping that 2014 will be a year of better health for me – less visits to the doctor, less stomach issues, and no more running injuries. I’m not going to deprive myself of foods that I love (cookies!) or force myself to run through an injury. I made many changes in 2013 that I think will lead to a much happier 2014 – I left a stressful job and started a new adventure in a city that I adore. I started doing yoga to reduce running injuries. I went dairy-free to make my body happy.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies}  | doughseedough.net
I hope in 2014 I can continue to cultivate my dairy-free cooking skills. I am so thankful for the dairy-free bloggers out there that have provided me with endless recipes to try out and make my transition into the dairy-free world a little bit easier. I’ve added a dozen vegan/dairy-free/special diet blogs to my blog reader and once in a while a stumble across a recipe that really catches me.
This time, it was Angela over at Oh She Glows and her vegan turtle cookies. I saw the cookies on her blog and they were baking away in my oven not 24 hours later.
I am obsessed with them. My family is also obsessed. I honestly cannot get enough of these cookies. I was a bit disappointed at first because they didn’t seem “turtle-y” at all. But I quickly got over that because these cookies are just downright delicious. So I think in this case turtle = really freakin’ awesome. So I guess in my house I’ll call these the “really freakin’ awesome vegan oatmeal cookies”.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies}  | doughseedough.net
Vegan Turtle Oatmeal Cookies
yields about 20 cookies
1 3/4 cups pecan halves
2 cups rolled oats, divided
3/4 cup + 1 teaspoon all-purpose flour, divided
1/2 cup unpacked dark brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil, melted
2 tablespoons almond milk
2 teaspoons pure vanilla extract
1/2 cup pitted dates
1/4 cup vegan mini chocolate chips
  1. Preheat oven to 350°F. Place pecans onto a lined baking sheet and toast for 8 – 10 minutes, or until lightly toasted and fragrant. Remove from oven and allow to cool for a few minutes.
  2. Place toasted pecans into a food processor with 1 cup of the rolled oats and process until coarsley chopped, being careful not to over process into a fine powder.
  3. Pour the pecan/oat mixture into a large bowl and add in the remaining 1 cup rolled oats, 3/4 cup flour, brown sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, stir together maple syrup, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Place dates onto a cutting board and sprinkle with remaining 1 teaspoon flour. Dice dates, sprinkling wth more flour as needed to prevent dates from sticking to each other and the knife.
  6. Fold dates and chocolate chips into dough and mix until well distributed.
  7. Roll dough into golf-ball sized balls and press it between the palms of your hands to flatten. Place cookie onto a parchment lined baking sheet and repeat with remaining dough, placing cookies a couple inches apart.
  8. Bake in preheated oven for 12 – 15 minutes or until cookies are golden browned on the bottom. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
recipe very slightly adapted from Oh She Glows 


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Mini Vegan Apple Cinnamon Doughnut Muffins

These doughnut muffins are adorable. I mean, how can anything this small not be cute? They’re also dangerously addictive. And since they’re so small, it’s really easy to eat a lot of them in a short amount of time. Thank goodness that these are a bit healthier than the traditional fried doughnut!

Mini Vegan Apple Cinnamon Doughnut Muffins | doughseedough.net

I think next time I might try stuffing these little bites with some raspberry preserves to recreate one of my guilty pleasures: jelly filled doughnuts.

Mini Vegan Apple Cinnamon Donut Muffins | doughseedough.net

Mini Vegan Apple Cinnamon Doughnut Muffins
makes 24 muffins

1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup sugar
3/4 cup unsweetened almond milk

for the cinnamon sugar topping:
2 tablespoons vegan butter substitute (I used Smart Balance)
1/2 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°F. Spray a mini muffin tin with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, salt, allspice, and cinnamon.
  3. In a medium bowl, whisk together applesauce, oil, sugar, and almond milk until well combined. Pour mixture into dry ingredients and whisk until well combined.
  4. Fill your prepared mini muffin tins 2/3 – 3/4 full with batter. Bake for about 18 – 20 minutes, or until a light golden color.
  5. During the last couple minutes of baking, melt your butter in a small bowl in the microwave. Combine your sugar and cinnamon in a separate small bowl.
  6. Once the muffins are done, dip the top of the muffin in the melted butter and then roll in the cinnamon sugar. Place on a wire rack and repeat with remaining muffins.

Tip: I used a toothpick to pick up the muffin, dunk it in the butter, and then roll it in the sugar. It saved my hands from getting burned and it was a little neater than using my fingers.

recipe slightly adapted from Milk Free Mom