Vegan Orange Cardamom Spelt Bread Rolls (Dairy-free, Egg-free, & Refined sugar-free)

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.

Dough	Filling
4 g Dried yeast 200 ml Coconut milk, warmed 1 tbsp Maple syrup 100 g Whole spelt flour 200 g Spelt bread flour 1 tsp Cardamom powder 1/3 tsp Fine sea salt 2 tsp Finely grated orange rind 75 g Coconut oil, melted 1 tbsp Hemp seeds, for topping, optional White chocolate, melted for topping, optional	150 g Raisins 100 ml Freshly squeezed orange juice 1 1/2 tsp Cardamom powder 1/2 tsp Cinnamon powder 3 tbsp Erythritol granules

1. The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
   
2. Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
   
3. Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
   
4. Place in a greased bowl and cover with plastic wrap. Set aside to let rise for 60-90 minutes or until doubled in size. Punch the dough down and let rest 10 minutes.
   
5. Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
   
6. Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
   
7. Roll up, starting at the long side, and pinch edges firmly to seal. Cut the roll into 8 slices. Place the slices, cut side down, in a 26-cm round pan lined with parchment paper. Let rise in warm place until doubled in size, about an hour.
   
8. Preheat oven to 190C/375F. Brush the top with reserved soaking liquid and sprinkle the hemp seeds over. Bake for 25 minutes or until light golden brown. Drizzle the melted white chocolate over warm rolls. Enjoy!

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Melt in Your Mouth Symphony Fudge

This fudge is DIVINE.  It's so smooth and creamy and really just melts in your mouth.  The flavor is outstanding.  I used the blue Symphony Bars for the chocolate and toffee flavor, so not only is it fabulous from that, but it also has marshmallows in it which give the fudge a slight toasted marshmallow flavor too.

This is the kind of fudge that I should definitely share with other people.  Otherwise, I'll just keep going back for piece after piece and I can't stop.  I am seriously a big fan of this fudge and I love that it's so simple to make.   Today is day four and the fudge is still as smooth and creamy as ever.  

I hope you all have a wonderful Christmas and are able to spend it with friends and family.

 

You might also like:

White Chocolate Toffee Fudge

Easy Microwave Rocky Road Fudge

Candy Cane Marshmallow Fudge

Mint Cookies 'n Cream Fudge

Melt in Your Mouth Symphony Fudge
adapted from: Tips from a Typical Mom
(Printable Recipe)

2 c. heavy whipping cream
4 c. sugar
3 (4.25 oz.) Symphony Bars (milk chocolate bar with almonds and toffee)
2 sticks (16 Tbl.) unsalted butter, cut into cubes
1 c. mini marshmallows
2 tsp. vanilla

Line a 9x13-inch pan with parchment paper and lightly spray with cooking spray; set aside.  Add whipping cream and sugar to a large saucepan and whisk until combined.  Make sure to use a large pan or your mixture will boil over.  Heat over medium heat, stirring frequently, until mixture comes to a boil.  Let the mixture boil for 10 minutes and DO NOT STIR WHILE BOILING.  

Meanwhile, to the bowl of a stand mixer (or large bowl), break up the candy bars and add to the bowl along with the cut up butter, marshmallows and vanilla.  After the sugar mixture has boiled for 10 minutes, remove from heat and carefully pour over the chocolate mixture in the bowl.  Do not scrape the edges of the pan (we don't want sugar crystals in the fudge).  Start mixer on low speed and gradually work your way up to medium speed.  Mix until everything is well combined and mixture is smooth and starts to lighten in color.  

Pour into prepared pan and spread out evenly.  Allow to cool for one hour, then cover and refrigerate until completely cool.  Cut into squares and serve.  I like to store the leftover fudge in the refrigerator and then bring it to room temperature before serving.  



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White Chocolate Coconut Ganache Cookie Cups

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

White chocolate coconut ganache cookie cups made with a special spelt black sesame cookie dough and garnished with holiday sprinkles. You can use your favourite cookie dough and coconut cream also can be replaced with whipping cream.

Warmest thoughts and best wishes for a wonderful Christmas and a Happy New Year. May peace, love, and prosperity follow you always.

Cookie Cups	White Chocolate Coconut Ganache
160 g Spelt flour 30 g Black sesame seeds, ground into powder 1/4 tsp Baking soda A large pinch of sea salt 110 g Butter, softened 50 g Coconut sugar 2 Egg yolks, room-temperature	1 tin / 400 ml Coconut milk 200 g White chocolate, chopped

1. Place spelt flour, black sesame powder, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and coconut sugar until fluffy. Add in egg yolks, one at at time, beat until combined. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine.
   
2. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Remove from oven and immediately use the bottom of a shot glass to press firmly down in the center to create a well. Cool in pans for 10 minutes, then place on wire rack to cool completely.
   
3. Open the can of coconut milk and scoop the firm cream at the top into a saucepan. Bring it to a simmer. Roughly chop the white chocolate and place them in a mixing bowl. Pour in the hot coconut cream and and let stand for 5 to 10 minutes. Stir continuously until it is shiny, smooth, and completely melted. Set aside to cool thoroughly.
   
4. Beat the mixture until smooth and fluffy. Transfer to a piping bag fitted with a star tip. Pipe the ganache into the cookie cups and if desired, garnish with sprinkles.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Moravian Wafers

Moravian Wafers

Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 163.

I remember as a child, I was never enthused with Moravian Wafer cookies but after I would have one (I would not pass up anything related to dessert), I could not stop eating them. I only remember the round ones that came in small tins or cellophane. You don't have to worry about these wafers being perfectly shaped. I was concerned about getting them thin enough. Maida Heatter suggests using a ruler and cutting at every 1/8 inch mark. I just used a long, thin-blade knife and estimated the cuts. Some turned out too thick (although that certainly does not affect the taste of the cookies) but most of them were just right.

The wafers are supposed to be hard and crisp. My first batch were a little soft, even after cooling, so I baked the second batch a few minutes longer. That did make them firmer but they were still somewhat soft. Nevertheless, they are very good and excellent with a cup of coffee!

The dominant ingredient for these is the molasses. Have you noticed that molasses is difficult to find in stores? I did finally locate it in a large local grocery store but a lot of places simply do not carry it. I used Brer Rabbit Molasses.

2 cups sifted unbleached flour

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1 tsp. finely ground white pepper

1/2 tsp. dry mustard powder

1 stick (4 oz.) unsalted butter (softened)

1 cup granulated sugar

1/2 cup mild molasses

1 egg yolk

Preheat oven to 350.

Sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard. Set aside.

Beat the butter until soft. Gradually beat in the sugar. Beat in the molasses and the egg yolk.

On low speed, add the flour mixture and beat until mixed. The dough will be very thick.

Cut a piece of plastic wrap about 18 inches long. Spread it on a work surface and spoon the dough down the middle in a strip about 12 inches long. Lift the two long pieces of the wrap, bring the sides together on top of the dough. Press the dough into a strip 12 inches long, 2 3/4 inches wide and 1 1/4 inch high with squared ends (you don't have to be that precise but just get close to those measurements).

I always keep a ruler in the kitchen for matters like this!

Place the wrapped dough on a cookie sheet or long plate and place it in the freezer. Let it freeze for at least 2 hours or you can leave it and bake the cookies later. I actually waited until the following day to make mine.

When ready to bake, remove the dough from the freezer, unwrap and place it on a large cutting board. Use a long knife with a thin blade and carefully cut into slices about 1/8 inch wide. She recommends using a ruler and cut at every 1/8 inch mark. Place the cookies 1 inch apart on cookie sheets lined with parchment paper or foil.

Bake for 8-10 minutes, until the cookies are lightly colored. If you baking them all at once and using two cookie sheets, rotate them middle ways through baking.

Remove from the oven and let stand for a few minutes. Then transfer them to a wire rack with a spatula. Store in an airtight container. These cookies make wonderful Christmas gifts!

Baked Harissa Spiced Sweet Potato with Pesto

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

1 kg Sweet potatoes, thinly sliced 2 tbsp Olive oil 1 tbsp Butter, melted (olive oil if vegan) 1 clove Garlic, minced 1 tsp Harissa spice mix Sea salt and pepper, to taste Homemade kale and walnut pesto, to serve

1. Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
   
2. Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
   
3. Bake for 40 minutes until tender and lightly browned. Serve with pesto.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Chocolate Peppermint Cookies

You guys . . . EVERYONE needs this chocolate cookie recipe.  It is such a good cookie.  Thick, rich, chocolaty, fudgy, chewy and delicious.  Pretty much everything you could ask for in a chocolate cookie is covered in this recipe.  Plus, you don't even have to chill the dough.  You can make and bake them right away.    

These are definitely one of my favorite cookies that I have made this year.  The cookie on its own is perfect, but I was really craving some creamy frosting, so I covered these amazing cookies with a Vanilla Bean Cream Cheese Frosting and to make them extra special for the holidays, I topped them with crushed peppermint candy canes.  

I cannot get enough of these cookies and my whole family loves them.  

I have now been eating these for three days and they are just as good as on day one.  Make sure to store them in the refrigerator since there is cream cheese in the frosting.  You can either bring them to room temperature before eating or eat cold, straight out of the fridge.  Both ways are incredible.  

You might also like:

Candy Cane Biscotti

Candy Cane Marshmallow Fudge

Candy Cane Kiss Sugar Cookie Bars

Hot Vanilla with Peppermint Whipped Cream

Chocolate Peppermint Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sugar and brown sugar for two minutes.  Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy.  Mix in the vanilla.  In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture.  Mix until just combined.  Stir in chocolate chips.  Spray cookie sheets with cooking spray.  

Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop).   Place dough balls on cookie sheet, leaving 2-inches between each.  Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes).  Remove from oven and transfer cookies to a wire cooling rack and cool completely.  Repeat with remaining cookie dough.  When cookies are cool, top with frosting and crushed candy canes, if desired.  Makes around 42 cookies.  


Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.

In a large bowl, mix together butter, cream cheese and salt until smooth.  Add the vanilla bean paste or vanilla and mix until combined.  Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency.  Beat until fluffy.  Spread over cooled cookies and top with crushed candy canes.

Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner
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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

1 head / 750 g Cauliflower, cut into large florets 1 tbsp Thai red curry paste 2 tbsp Olive oil Sea salt 1 cup Pomegranate seeds Crispy Moroccan spiced chickpeas Parsley leaves, chopped

1. Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
   
2. Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
   
3. Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Glazed Toffee Bonbons

What are your favorite cookies to make during this time of the year?  I love Red Velvet Sandwich Cookies and Chocolate Crinkle Cookies dipped in white chocolate and crushed candy canes, but I've decided to try out some new cookie recipes this month.

These Bonbons are the first unique recipe I decided to try.  What is it about mini cookies that are so irresistible?  These little bite-sized cookies are absolutely delicious.  The cookie is soft and chewy and to make them over the top, they are covered in a rich caramely glaze, a white chocolate drizzle, a chocolate drizzle and chopped toffee candy.  These cookies are rich, but I didn't find them too sweet.  You can easily eat more than one in the same sitting.   

I think you and your neighbors will love these special little cookies.    

You  might also like:

Triple Chocolate Crinkle Cookies

Brown Butter M&M Cookies

Pistachio Thumbprint Cookies

Soft and Chewy Oatmeal Cookies with Browned Butter Glaze
Christmas Gooey Butter Cookies

Glazed Toffee Bonbons
adapted from: Betty Crocker
(Printable Recipe)

1/2 c. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 tsp. vanilla
1 large egg
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3 bars (1.4 oz. each) chocolate-covered English toffee candy, finely chopped

Glaze
1/4 c. unsalted butter
1/2 c. light brown sugar, packed
2-3 Tbl. milk
1/2 tsp. vanilla
1 1/3 c. powdered sugar
1/3 c. semi-sweet chocolate chips
1/3 c. white chocolate chips

Preheat oven to 325 degrees.  In a large bowl, cream together butter and sugar.  Mix in the vanilla and egg until smooth and creamy.  Add the flour, soda and salt and mix until just incorporated.  Reserve 1/3 of the chopped candy for garnish.  Stir remaining chopped candy into the dough.  Shape dough into 1-inch balls and place on a greased baking sheet, 1-inch apart.  Bake for 11 minutes or until edges start to brown.  Place a cooling rack over a piece of wax paper and immediately remove cookies from cookie sheet to cooling rack.  Bake remaining dough. 

Meanwhile, prepare the glaze.  In a medium saucepan, heat butter, brown sugar, 2 Tablespoons of milk and vanilla over medium-low heat.  Stir frequently until mixture just comes to a boil and sugar is dissolved.  Stir in powdered sugar and whisk until smooth.  If glaze is too thick, add remaining milk.  Immediately dip tops of cookies into glaze (be careful, the glaze is hot).  Cookies don't have to be completely cooled, just firm and set.  Place on cooling rack.  If glaze starts to set in saucepan, reheat over medium-low heat and beat with a whisk until softened.  

Place chocolate chips and white chocolate chips in separate small, microwave-safe, bowls.  Microwave one at a time for 1-2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.  Drizzle over cookies (I like to use a fork to drizzle the melted chocolate).  Repeat with white chocolate chips.  Top with reserved crushed candy before the chocolate sets.  Allow to set and serve.  Makes around 2 1/2 dozen cookies.