Holiday Cookies: Gluten-Free Chocolate Meringues

By Kim Laidlaw & Wendy Goodfriend | December 13, 2015

Gluten-Free Chocolate Meringues (Wendy Goodfriend)

Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?

Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.

These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue).

And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.

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Source: Holiday Cookies: Gluten-Free Chocolate Meringues | Christmas Recipes | Bay Area Bites | KQED Food

Vegan Chocolate Coconut Ice Cream

By Kathryn Budig | December 8, 2015

Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for vegan chocolate coconut ice cream.

Delicious, dairy-free ice cream coming your way. (Photos: Cynthia Groseclose)

I would happily eat ice cream every day for the rest of my life — if I could deal with dairy.

But I can’t, which used to make me incredibly sad.

So sad, that the ice-cream maker that arrived as a wedding present last year almost seemed like a cruel joke — that is, until I decided to get creative with my ice-cream-making skills. Turns out, coconut milk is a fantastic replacement for traditional milk, and when made fresh in an ice-cream maker, is quite creamy and divine.

This recipe has evolved into my go-to ice cream when I’m having a bad day, good day, or anything in between. Feel free to garnish with your favorite toppings, or skip the chocolate chips if you’d like to keep it smooth. This foundational recipe is delicious, so let your creative 5-year-old ice cream brain go wild!

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Source: Vegan Chocolate Coconut Ice Cream

How to Make Caramelized White Chocolate – Bon Appétit

By Claire Saffitz | December 2, 2015

Credit: Peden & Munk

Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there. The process, which we use in these Coconut-Lime Snowballs, involves melting white chocolate in the oven on a rimmed baking sheet and cooking it at a low temperature (between 200° and 250°) until the sugars caramelize. The final flavor is surprisingly complex and nutty, somewhere between dulce de leche, butterscotch, and caramel.

For the best flavor and texture, use a good-quality white chocolate that’s at least 30 percent cocoa butter (we like Valrhona). A low-quality white chocolate tends to have more stabilizers that can seize in the oven and taste waxy. To achieve a silky-smooth texture, add a tablespoon of fat like vegetable oil or virgin coconut oil to the chocolate. Stir the mixture every 15 minutes or so with an offset spatula, and don’t be afraid to take it dark—you really want those sugars to caramelize and develop some complexity. You’re looking for something the color of strong espresso mixed with a splash of cream.

Even though caramelized white chocolate is great in a ton of different applications—truffles, frosting, fudge, and ice cream are only the beginning—it tends to disappear off the end of a spoon pretty quickly. We recommend making a double batch.

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Source: How to Make Caramelized White Chocolate – Bon Appétit

Soup Tuesday: Kakósúpa, Icelandic Chocolate Soup – The Reykjavik Grapevine

By York Underwood | December 1, 2015

Photo by York Underwood

Whoa! It’s the first winter storm here in Iceland. It’s the perfect day to make Icelandic Chocolate Soup: Kakósúpa. Actually, Kakósúpa better translates as “cocoa soup” — and that’s what it is. But we chose to go with delicious dark chocolate, while retaining the classic Icelandic name. It’s our magazine, we can do what we want.

Chocolate Soup? Yes, chocolate soup. There are many variations of savoury chocolate soup all over the world. Italy has one served with pig’s blood (Maybe I should try making one with lamb’s blood?). Mexico makes chocolate soup with chilis. Iceland uses potato starch, and cocoa. Some people like to put cinnamon or vanilla with their kakósúpa, but I wanted to really focus on the savoury flavours. The roasted oatmeal compliments the bitter, salty dark chocolate in a way that makes it hearty and comforting.

Obviously, this can be turned into a dessert soup fairly easily, but I recommend adding less sugar and tossing in a shot of Brennivín–the cardamom schnapps gives it a great flavour. This isn’t necessary. Kakósúpa is really nice the way it is, but be adventurous (and use chocolate if you can)!

This is basically a cup of cocoa with enough calories to survive through a long winter storm. Sit back, relax and watch the chaos of the blizzard through your window.

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Source: Soup Tuesday: Kakósúpa, Icelandic Chocolate Soup – The Reykjavik Grapevine

Vegan Mexican Chocolate Pie Recipe

From cooking.nytimes.com | October 30, 2015

This foolproof vegan pie combines a thick, creamy, chile- and cinnamon-laced pudding from Mark Bittman with a graham cracker crust adapted from the cookbook “Vegan Pie in the Sky.” The pudding, which can also stand alone, is made with silken tofu, and it comes together in 10 minutes in the blender, which whips in air for a mousse-like texture. The chocolate is of the utmost importance here; its flavor will be the one that dominates, so be sure to buy the highest quality you can. Top with shaved chocolate if you’d like.

Jim Wilson/The New York Times

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Source: Vegan Mexican Chocolate Pie Recipe – NYT Cooking