Tag Archives: dairy-free

Oatmeal Cookie Wedges with Cinnamon & Chocolate Chips

September 30, 2015 Keep It Sweet 7 Comments

Chewy oatmeal cookie bars filled with cinnamon and chocolate chips then drizzled with extra chocolate make a delicious and pretty party treat.

It’s so exciting when one of my friends publishes a cookbook! And in the world of blog friends, it seems to be happening more and more often. Lucky for me, my friend Miriam at Overtime Cook was generous enough to send me a copy of her newly published Something Sweet!

Miriam is a Jewish blogger from NYC that often has holiday-friendly desserts, but her cookbook is really just perfect for anyone with a sweet tooth. And given that she offers many dairy-free baking options (helpful if you are keeping kosher), it could even be useful for the dairy allergy dessert lovers in your life. Delicious dessert for everybody!

The cookbook is full of gorgeous photos and a huge variety of desserts. In addition to these oatmeal cookie wedges, I really want to try Miriam’s fruity pebble cookies and peanut butter and banana chocolate chip bundt cake (duh). It was actually really hard to pick what recipe to try first but alas I settled on something that would be easy and fast to make.

These oatmeal cookie wedges are just that, easy! They are chewy, crunchy and full of flavor (lots of cinnamon plus bursts of chocolate!) but unlike baking cookies, you don’t have to spoon out each individual serving. Instead, you spread the batter into two cake pans and bake that way. So simple!

5.0 from 2 reviews

Oatmeal Cookie Wedges with Cinnamon & Chocolate Chips

Save Print

Chewy oatmeal cookie bars filled with cinnamon and chocolate chips then drizzled with extra chocolate make a delicious and pretty party treat.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 servings

Ingredients

237 milliliters (1 cup) oil (I used canola)
212g (1 cup) granulated sugar
234g (1 cup tightly packed) brown sugar
165g (3 whole large) eggs
5g (1 teaspoon) baking soda
5 milliliters (1 teaspoon) vanilla extract
2g (1 teaspoon) ground cinnamon
3g (1/2 teaspoon) salt
30 milliliters (2 tablespoons) milk (I used almond milk)
262g (2 cups) all-purpose flour
120g (1½ cups) old-fashioned oats
90g (3/4 cup) cinnamon chips*
90g (1/2 cup) semi-sweet chocolate chips* (original recipe calls for 1 cup total of add-ins)
optional: additional chocolate for drizzling

Instructions

Pre-heat oven to 350 degrees; grease 2 9-inch round baking pans (I recommend lining with parchment paper for easy removal) and set aside
In the large bowl of an electric mixer, beat oil and sugars on medium speed until combined
Add eggs, baking soda, vanilla, cinnamon, salt and milk; beat until smooth
With mixer speed reduced to low, carefully add flour and mix just until combined; add oatmeal and mix just until combined; stir in chips and do not overmix
Divide cookie dough evenly between baking pans
Bake for 30 minutes or until center has just set; do not overbake
Allow to cool completely before removing from pan and slicing
Optional: once cookies have cooled, melt chocolate and drizzle over cookies
Store in an airtight container or ziplock bag; best enjoyed within 4 days of baking kept frozen up to two months

Notes

Recipe from Something Sweet (with permission)
*replace cinnamon chips and chocolate chips with DAIRY-FREE chocolate chips if making dairy-free

Wordpress Recipe Plugin by EasyRecipe

*This post contains affiliate links

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Salted Caramel & Peanut Oatmeal Cookies

Chocolate Chunk Pistachio Oatmeal Cookies

Cinnamon Chip Oatmeal Blondies

Blog

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

November 7, 2013 Keep It Sweet 28 Comments

Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!

Wow, it seems like forever ago that I made these muffins! It was actually towards the beginning of October because I brought them when we visited my sister in Boston. Now we are in November and I am counting down the days until I see my her for Thanksgiving! This is for sure the longest stretch of time I’ve gone without seeing Jessica in years. We’ve actually been able to catch each other on the phone a couple of times a week… nice, but not the same. With Jessica up in Boston and most of my best friends spread out from Philadelphia to Florida, I sure miss the women in my life!

Luckily there are various forms of fall carbs to comfort me. Pumpkin bread and pumpkin muffins are one of my all-time favorite fall treats. My mom’s pumpkin bread is truly the best and I’ll definitely be enjoying that on Thanksgiving. For my gluten-free friends, though, I’ve found something that isn’t so far off. This recipe for gluten-free pumpkin muffins is so easy and doesn’t require any crazy mixing of flours. Just got some quinoa flour and you are set!

Knowing that these are gluten-free, I could tell. But if you had made them for me and didn’t tell me I don’t think I would have noticed. Does that make sense? The texture was pretty great (light and moist but not quite as hearty as the regular version) and the flavor is just how I like it, classic pumpkin.

5.0 from 2 reviews

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

Save Print

Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 12 muffins

Ingredients

6 ounces (~1½ cups) quinoa flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon ground ginger
1 cup canned pumpkin (not pumpkin pie filling)
½ cup canola oil
4⅛ ounces (~1/2 cup tightly packed) light brown sugar
3¾ ounces granulated sugar (~1/2 cup)
2 large eggs or 1 x-large egg + 1 x-large yolk, at room temperature
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 350 degrees; grease a regular sized muffin tin with butter or non-stick spray
In a medium bowl, whisk together all dry ingredients (quinoa flour through ginger); set aside
In a large bowl, whisk together remaining ingredients (pumpkin through vanilla)
Stir dry ingredients into wet ingredients just until combined
Distribute evenly in prepared muffin tin, filling each cup about ⅔ of the way full
Bake 12-14 minutes or until a toothpick comes out clean from center of muffin
Store in a ziplock bag or airtight container at room temperature for a few days or freeze for up to one month

Notes

Very slightly adapted from Espresso and Cream who had adapted from With Style & Grace

Wordpress Recipe Plugin by EasyRecipe

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Gluten-Free Banana Cake

Gluten-Free Brown Butter Chocolate Chip Cookies

Gluten-Free Pumpkin Banana Breakfast Bake

Blog, Recipes

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

October 28, 2013 Keep It Sweet 17 Comments

This make-ahead breakfast bake is healthy, hearty and tasty! Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.

Confession: This recipe is already on the blog.

But…. ouch! I realize that something like this is hard to photograph, but those pictures were just so bad. And the writing? I think it took me a year to find my voice. Every time I read an early post it just feels so awkward. It’s almost as bad as reading your diary from middle school. Yikes, was that really me?

I’m hoping to go through some other old posts to do them over as well. I’m sure some of my recipe directions weren’t as clear as they can be and I’d just really love to have better pictures of some poor desserts that are stuck looking ugly. Did this really happen? Did I think this was appetizing (scroll down)?

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

Save Print

This make-ahead breakfast bake is healthy, hearty and tasty! Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 4-6 servings

Ingredients

6 ounces (~2 cups) rolled oats*
2 teaspoons pumpkin pie spice
1½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup canned pumpkin (not pumpkin pie filling)
6 fluid ounces unsweetened vanilla almond milk (skim milk or soy milk can be subbed)
4 fluid ounces egg replacement or egg whites (equivalent of about 3 egg whites)
5 ounces (~1/2 cup) mashed brown ripe bananas (~2 small or 1 large)
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 350 degrees.
Spray a 9×9 baking dish with non-stick cooking spray
In a medium bowl, whisk together dry ingredients and set aside
In a large bowl, whisk together remaining ingredients
Stir dry ingredients into wet ingredients just until mixed
Pour into prepared baking dish and bake for 23-28 minutes in middle of oven, or until a knife comes out clean from center
Serve immediately or store covered at room temperature up to three days; can also be wrapped and frozen for an easy weekday breakfast

Notes

*Check that your ingredients are labeled gluten-free if avoiding gluten
There is no added sugar to this recipe, if you are looking for a very sweet breakfast, I suggest topping with maple syrup
Additional toppings might include greek yogurt, nut butter, sliced almonds and cooked fruit

Wordpress Recipe Plugin by EasyRecipe

And in honor of learning how to use a camera, I created a fun little GIF.

make animated gifs like this at MakeAGif

P.S. Head over to Erin’s site for a Keep It Sweet Desserts giveaway!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Cinnamon Chip Whole Wheat Pumpkin Scones

Whole Wheat Pumpkin Cinnamon Swirl Bread

My Favorite Pumpkin Bread

Blog, Recipes

Chocolate Chip Mandelbread

June 8, 2011 Keep It Sweet 35 Comments

Matt’s grandma is turning 90 years old on Monday! A few months ago we were talking and she told me that all she wanted for her big birthday this year was Mandelbread. Lucky for her, I don’t forget any food-related requests.

And even luckier for her, I have the most amazing mandelbread recipe that my mom’s been making for as long as I can remember. She doesn’t remember the source but it was someone who had a good taste in desserts.

Mandelbread, otherwise known as Mandelbrodt or kamishbrot, is not so far off from biscotti. Baking this type of cookie requires a few more steps than usual as the dough is baked in loaf form and then cut up and baked again. These extra steps are worth it because you end up with a wonderful crunch, although I do like the middle-of-the-loaf pieces that are a little thicker and usually have a little chewiness to them.

While many variations include some sort of nuts, I like to stick with the chocolate chips only. The semi-sweet chips along with a light cinnamon-sugar coating is a perfect flavor combination for me. Plus, given that these are crunchy to begin with, nuts don’t add much value from a texture standpoint.

Chocolate Chip Mandelbread
Yield: Makes ~2 dozen slices

Ingredients:
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup + 2 tablespoons granulated sugar, separated
3 large eggs
½ cup canola oil
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup mini semi-sweet chocolate chips
1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 325 degrees
Whisk together flour, baking powder and salt, set aside
Beat 1 cup of sugar with all wet ingredients (eggs through orange juice)
Stir in dry ingredients until combined
Stir in chocolate chips
Form dough into two separate loaves on baking sheets lined with parchment paper
Bake in oven for 25 minutes or until light brown
While loaves begin to bake, combine remaining 2 tablespoons of sugar with cinnamon
Remove baked loaves from oven and immediately cut into slices while hot
Turn each slice onto a side and sprinkle with cinnamon sugar mixture
Re-bake for 12 minutes
Remove from oven, immediately turn each slice onto opposite side and sprinkle them with remaining cinnamon sugar
Continue to bake for another 12 minutes or until edges are golden brown

Do you have any baking requests for the blog?

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Cookie cakes, dessert platters, pop-ups and more!