Tag Archives: cookie dough

Cookie Dough Chocolate Cake for One (Vegan, Whole Wheat & Reduced Fat)

What makes me happy.

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Dogs! Pictured is 小黄 our pup in Taiwan. He passed away 3 years ago.

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Taiwan. 

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Collecting Google icons.

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(Source)

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(Source)

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(Source)

Great advice that tell you not to lose hope in having dreams even if things never go the way you want it to. (For me, at least)

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Taiwaese Street food. Pictured: 芋泥车轮饼

Baking!

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This layered cake’s diameter is slightly larger than that of a palm.

It has three components: the chocolate cake, crunchy biscuits and chocolate chip cookie dough filling.

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Cookie Dough Chocolate Cake for One

No. of servings: 1

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Recipe notes: Prepare the ‘Cookie Dough Filling’ while the cake is baking. Bake the biscuits while the cake is cooling. 

Cake is best served immediately upon assembly. 

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Ingredients

For Chocolate Cake (Adapted from here)

1/4 cups All Purpose Flour
1.5 tbsp Unsweetened Cocoa Powder
3/16 teaspoon Baking Soda (estimate)
5/32 teaspoon Baking Powder (estimate)
1/32 teaspoon Salt (estimate)
1.5 tbsp reduced fat margarine
1 tbsp Granulated Sugar
1 1/2 tbsp Brown Sugar, lightly packed
1 tbsp Unsweetened Applesauce
1/16 tablespoon Apple Cider Vinegar
3 tbsp Buttermilk (soy milk + 1/4 tsp vinegar/lemon juice)
1/16 teaspoon Vanilla Extract

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For Cookie Dough Filling

3/8 tsp reduced fat margarine (estimate)
3/4 tsp oat flour
3/4 tsp all purpose flour
3/4 tsp condensed milk
pinch salt
1/16 tsp vanilla extract
3/4 tsp brown sugar

some soy milk

1 tsp semi sweet chocolate chips

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For Biscuits (You can also use regular digestive biscuits)

5g brown sugar
1/4 tbsp reduced fat margarine
10g whole wheat flour
10g oat flour
1/32 tsp salt (estimate)
1/32 tsp baking soda (estimate)
1/32 tsp baking powder (estimate)
1 1/4 tbsp maple syrup
1/16 tsp vanilla extract

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Directions

For Chocolate Cake (Adapted from here)

  1. Preheat oven to 325°F/160°C (180°C worked for me probably because of my oven). Line a mini round cake pan with parchment paper and grease it lightly with non stick cooking spray.
  2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Stir until mixed.
  3. Beat reduced fat margarine with sugars in a large bowl with a fork until creamy.
  4. Add the applesauce in two additions, beating well and scraping down sides of bowl after each addition. Mix in the vinegar too. The mixture will look curdled but don’t worry.
  5. Beat in vanilla.
  6. Slowly beat one third of flour mixture into margarine mixture, then add half the buttermilk.
  7. Repeat additions, scraping down sides until well mixed.
  8. Divide batter evenly between pans and smooth tops. Tap the pans lightly to burst air pockets if any.
  9. Bake in center of oven until a tooth pick inserted in center of cakes comes out clean, 15 to 20 min. .
  10. Cool in pans on a rack for 10 minutes.
  11. Run a knife around inside edge of each pan and then turn cake out onto rack.
  12. Remove parchment. Let cool completely.
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Raw ‘Cookie Dough’ Filling:
Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream. Mix in chocolate chips.

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Biscuit:

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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Assembling:

Slice the cake horizontally into halve. Pipe the filling into a spiral onto the bottom layer. Crumble the biscuit onto the spiral. Cover with the top layer.

Serve immediately. 

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Enjoy!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Insanely Cookied Tart for the ‘Cookie-holic’ (Vegan and Much Healthier)

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I’m so excited to share with you this new creation! 

Its awesome. 

Its majestic.

It looks unhealthy.

But its whole wheat, has oats, is low fat, uses no white sugar and is so easy.

A biscuit-y pastry crust.

A cookie cake layer.

Frosted with raw (eggless) cookie dough.

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Choice of sweetener: Brown sugar!

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The Oat Flour I used.

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Insanely Cookied Tart

No. of servings: 4

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Notes: Use a cake pan. I used a 6 inch/15 cm diameter non-stick cake pan. If your pan is not non-stick, coat with non-stick spray or fat. You can use a bigger cake pan. Tart will be shorter and baking time must be reduced accordingly. Prepare the cookie layer before the biscuit pastry crust because the cookie dough balls need time to chill.

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Ingredients

Biscuit Pastry Crust (bottom)
  • 20g brown sugar
  • 1 tbsp reduced fat margarine
  • 40g whole wheat flour
  • 40g oat flour (or more ww flour)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 5 tbsp maple syrup/honey
  • 1/4 tsp butter essence
  • 1/4 tsp vanilla extract
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Cookie Layer (Adapted from ‘Buns in my Oven‘)
  • 3 tbsp reduced fat margarine, cut into small cubes
  • 4 tbsp brown sugar
  • 1 tbsp egg, cold (vegan: use egg replacer)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tbsp oat flour/ quick cooking oats
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 × 50g semi-sweet chocolate, chopped into chunks (vegan: non-dairy chocolate) Note: chunks can be big! The tart will be more gooey!
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Raw Cookie Dough Ball ‘ frosting’
  • 1 tbsp reduced fat spread
  • 2 tbsp oat flour
  • 2 tbsp all purpose flour
  • 3 tbsp condensed milk/ soy creamer
  • 1/8 tsp salt
  • 1/2 tsp butter-vanilla extract
  • 2 tbsp brown sugar
  • some soy milk

Regular: 1 tbsp chocolate chips

Chocolate: 1 tbsp cocoa powder

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Directions

Biscuit Pastry Crust (bottom)

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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The uncooked crust looks like this:

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Cookie Layer (Adapted from ‘Buns in my Oven‘):

  1. In the bowl of your stand mixer, beat together the cold margarine and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg, maple syrup and vanilla and continue to beat until combined.
  2. Mix together the dry ingredients and add them to the margarine and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add 1 portion of chocolate chunks and mix until combined.
  3. Measure out the dough in equal portions depending on the size you want them. (I used 25g pieces rolled into balls.)
  4. Place on a sheet or in a container, cover with plastic wrap and place in the freezer for at least 20 minutes.  This will help prevent the cookies from spreading.
  5. By this time, the biscuit pastry crust will have finished baking.
  6. Spread remaining portion of chocolate chunks onto the biscuit pastry crust.
  7. Arrange cookie dough balls onto the crust and return to oven to bake.
  8. Bake at 350°F/180°C for 15-20 minutes if you use 25g balls. If using smaller balls, bake for 11-13 minutes.

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After this step (before frosting), you’ll get something like this:

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Removed from mold…

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Raw Cookie Dough Ball ‘ frosting’:

  1. Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream.
  2. Divide batter into 2 portions.
  3. To 1 portion, mix in chocolate chips.
  4. To the other, mix in cocoa powder.
  5. Use frosting to frost the cake using a piping bag (or not).

Serve warm with ice cream or cold whipped cream.

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Till next time! D

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Single Serving Cookie Dough Bowl (Quick, Vegan, Gluten-free and definitely healthy)

Did Christmas come early this year?

Burned out by 4 successive days of crazy crazy exams, I decided to move my butt. Onto the bicycle’s seat. And headed out to my favourite supermart to grab some pantry staples. And then there was. I stepped into the mart to the music of “Jingle Bell Rock”– an amazing song by the way. Oh and chocolates. Chocolates everywhere. Wrapped in shiny gorgeous packaging (have I told you that I’m sort of obsessed with shiny things??) More importantly– they were on sale.

Really, Christmas time is most definitely the time “to be jolly”. Its my most favourite time of the year! Those Christmas songs blasting out of every shop, red stockings and reindeer images plastered onto walls, snowflakes oh so delicately landing on your shoulders (this I imagined. I’ve only ever seen fake snow in my life, at Snow City). Oh, and the freshly baked Christmas-Tree-shaped and log-shaped buns snowed with powdered sugar lining the shelves of good old bakeries. Its the only time of the year bakeries put on their real thinking caps and come up with some more creative ideas. I mean, Bak Kwa (Barbecued pork pieces) buns for Chinese New Year? Really? Again? Oh come on! Still, I’m very disappointed that Breadtalk has been pushing out practically the same Christmas specials every year. Thumbs down. (My feet’s too). Is this how you show how superbly creative Singaporeans are? I guess it does make a point. With our education system pushing out a textbook-obsessed, factory-line of students, wiring them with what-to-dos rather than what-not-to-dos, creativity was left behind. For all except those who dare to reverse the psychological wiring.

Err… what was I talking about just before I restarted on that unpatriotic harsh critique of my country? Oh yes, Christmas. Christmas in Singapore is so much different from Christmas in Taiwan.

I spent my Christmas last year in Taiwan. My most favourite place ever. My Chinese isn’t too good but no one ever seems to notice. People are just kinder, nicer, less critical, more caring… traits most Singaporeans lack. Makes me feel sort of ashamed of my country. I mean, how many times have I seen people spitting AND littering on the streets? Countless. How many times have I seen primary school and secondary students smoking? This actually only 3 times (not my point).  How many times have I seen people ignoring others who need help? Countless. Among them is you, that heartless freak who dare let your grandmother carry your luggage for you when you’re a man, and physically fit! Do you know no shame??????

There I go again.

I need to stop doing this.

Anyway, do you know that there are carollers in Taiwan? Waaayy cool! There’re no carollers in SG. I asked my mum whether I could go carolling. She said no, you’ll probably screw up cuz you can’t read Chinese well enough to read song lyrics. There was a church in Wandan, where we were living. It was such a close-knitted church. Everyone knew each other. Everyone was so excited to praise and worship God. Their enthusiasm was touching and infectious. Lovely people. And I thought, that’s what Christmas should be like! The touch of love. A warm, fuzzy feeling arising from deep down. Thanksgiving. The spread of joy. And of course– Belgium chocolate, candy canes and most definitely– caramelised-maple-syrup-cashew-nuts (what a mouthful!).

Let’s get this straight. If you love cashew nuts, you’re my friend–period.

I should stop crapping my ass off and telling you everything I feel. I shall therefore conclude my tedious description about how I feel about Christmas (and how my mum told me right from the beginning that Santa’s just a giant man dumbly carrying a large sack, sitting on and therefore torturing his reindeer(s) with all the weight– and a product of human imagination– because nothing is free. Thanks mum, guess I had to find out this way, why did I have to?).

We all know we are definitely more looking forward to… wait for it… quick, vegan, gluten free, low fat, low sugar (sugar free option available too)… Single Serving Cookie Dough Bowl.

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Let’s face it. You’ll probably like it more than you like me.

It can be served warm or cold. I’m cold to people I’m not close to but warm to people I am close to. (…Why am I telling you this??? I’m very possibly just showing another sign of stage 2 craziness. Yet again. Just ignore me.)

Warm means right out of the blender. Its warm because the blender produces heat.

Cold means right out of the freezer. You put the bowl in the freezer for 10 minutes and take it out.

Easy peasy.

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It tastes a little like my Cookie Dough Spread recipe. That tastes great too! But the ingredients are different. And this one is single serving. And you can have it as a meal by itself. You can whiz in some spinach for a ‘complete’ meal but I can’t vouch for the results. (But I can vouch for the fact that it would have a really weird colour. Really weird.)

Here’s the recipe.

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Cookie Dough Bowl

No. of servings: 1

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Ingredients

  • 1 Can Garbanzo beans/ 1 pinch salt+ 150g boiled Garbanzo beans (I used S&W‘s. It has 330 calories per can)
  • 1/4 cup pure maple syrup/agave syrup/honey/ malitol syrup/ any other syrup actually
  • 3 tbsps low fat/defatted peanut flour
  • 2 tbsp cocoa powder
  • 2 tbsp skim/non-dairy milk
  • 1/4 tsp liquid stevia (or more or less depending on you preference of sugar level) I used NuNaturals from iHerb (use QIT142 for $5 off your first order at iHerb!) OR 1/4 cup brown/black/coconut sugar / sucanat

Directions

Dump everything into a blender until smooth and awesome. Spoon out into a bowl. Or eat straight from blender– might be a new trend.

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Get into it already!

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I’ve talked (written?) so much about how I feel about Christmas! What do you feel about Christmas?

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PS: I really apologise for the bad photographs! I’m using my bro’s computer which has a great flaw, that is, no photoshop 😦

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Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!! Thanks for organising, Ricki!!!! :D

What I Ate On Wednesday (10) WIAW

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My delivery from iHerb came today!

My first parcel ever!!!! Its pretty cool. They packaged everything up pretty well.

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I’m the kind of person who sticks a spoon inside a jar of ground peanuts and spoons it right into her mouth. And the kind who sprinkles it into practically every bake. How much do I love peanut flour? Oh let me count the ways… Okay, there’s about a hundred. Maybe I shouldn’t count…

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I also ordered a couple of freebies, a tiny bottle of clear Stevia (NuNaturals), some Atkins bars that supposedly have low GI and taste like Snickers.

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On to WIAW:

Peas and Crayons

Breakfast was 1/3 of a sugar raisin pandan loaf (not shown) and a cup of (free sample) Dark Cocoa from iHerb with 10 drops of clear stevia! Boy was that dark cocoa bitter. Yikes. Thanks iHerb for the freebie, but no, I’m not a fan. (~400 kcal in total)

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Mid-morning snack was a handful of grams (chickpeas?) with pretty good nutritional stats! I love these stuff! (~60 kcal)

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Lunch: Home-cooked fried rice! With ham, garlic and cabbage. With another freebie from iHerb– Now Foods’ Pomegranate Berry, Sugar Free Drink Stick (~475 kcal in total)

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Mid-afternoon snack: Mamee Noodle Snack! (122 kcal)

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And finally dinner! Chocolate Cookie Dough Bowl! I almost couldn’t finish it! Really filling. (~480 kcal)

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Weird, creepy picture!!!!!!

 Recipe soon with better pictures (hopefully)!

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Do you have any recipes involving peanut flour (that does not also contain peanut butter)? Please share! 😀 Thanks!

An Experiment: Low Fat (Vegan) 3-Layer Cookie Dough Bars

What would Gordon Ramsay say?

My brother loves Gorden Ramsay. He’s cool. Like a chef version of Simon Cowell, but nicer. And really cute sometimes. 🙂

I made these bars today as an experiment to get perfect cookie dough bars. These are not perfect.
I’ll continue experimenting after my exams. I always bake after a series of exams. Remember this? and this?

Here’s a diagnosis.

What went wrong?
1. cookie cake layer is too dense (flour+ leavenershould be added) because I made it gluten free
2. cookie crust layer should be baked before all other layers are added

What I learnt (from other peoples’ experiences):

1. Never use fat-free cream cheese
2. Grease the pan!!!
3. Use real butter


What I want to ask Gordon Ramsay?

1. how do you make sure all layers are cooked when all 3 have different baking times?
2. You’re a chef. But, does that make you a pastry chef too?… Can you make macarons and layer cakes? Update: I checked! Apparently, he can!

Layers: (from top to bottom)

1. cocoa cheesecake

2. cookie cake

3. cookie crust

Monster Version, suggested by my mum, drenched in chocolate syrup from here, and with pink sugar beads leftover from my layer cake.

I have to say though, that while it wasn’t good enough, it was pretty tasty! 😀 😀