Moving My Blog

Hello everyone!

I just want to let you guys know that I will be moving this blog over to a new domain name. I am pretty excited about it- I got my own domain! My site feels all “complete” now. You can find me now at twocupscacao.com. It’s the same address but without the wordpress in the title. I’ll be posting some new recipes there shortly! You must be warned, though. You may find your kitchen hopelessly buried in cacao. If you’d like, you can re-follow me over at that address. Have a great day!

~Kyla

Double Chocolate Chia Cookies (Vegan, Gluten-Free)

Chocolate makes the world go round, and when you pair it with cookies, then everything just feels right.

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It’s hard to deny the fact that chocolate and cookies were made for each other. Chocolate and cookies are a great combination(even though some cookies don’t even have chocolate… what a catastrophe!). But when you introduce double chocolate to the premises, everything just seems to fit into place. We’re not going to get into triple chocolate just yet, but I’ll bet you can’t imagine what those even higher levels of chocolate must be like.

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And for some reason about 70% of the time I make something with chocolate, I always try to involve Chia seeds in it. And when I say “involve chia seeds”, I don’t mean a measly scant tablespoon of the stuff- I mean an entire quarter cup, maybe even more. I don’t really understand why, but that’s just the way it is. It’s almost like there’s this voice in my head that keeps saying “Chia, Chia, Chia” whenever I think of chocolate. And, believe me, I think of chocolate often. Just trust the girl who has a website that has “cacao” in the title.

Then, I got the idea for these cookies. Enter my Vegan, Gluten-Free Double Chocolate Chia Cookies. These cookies are a chocoholics dream, double chocolate with extra-extra-extra chocolate chips. The chocolate melts down throughout the cookie when they are in the oven, so that when you take them out, they are perfectly goo-ey and chewy and moist, just the way you like your homemade cookies. You won’t regret making these.

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Double Chocolate Chia Cookies (Vegan, Gluten-Free)

Makes 20-25 cookies.

Ingredients:

  • 1 cup Gluten-Free Flour
  • 1/2 cup sugar
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup oil
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 1/4 cup chia seeds (I’d recommend blending them into chia seed meal, or buying it pre-blended- this will make them harder to detect!)
  • 1/4 cup chopped nuts (optional)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in  a mixing bowl.
  3. Mix all wet in another bowl, then pour over dry and stir.
  4. Add chocolate chips, chia, and nuts(if using).
  5. Roll the dough out with your hands to make balls of the cookie dough, then align them on a baking sheet lined with parchment paper.
  6. Push down on the balls of cookie dough with the back of your hand to flatten.
  7. Cook for 10-18 minutes, depending on how you want your cookies.
  8. Let cookies cool before serving.

Read more of my blog!

Vegan, Gluten-Free, Sugar-Free Peanut
Butter Oatmeal Cookies

Shredded Coconut Vegan Gluten-Free Brownies

There’s just something about brownies that attracts me. Somehow, I have a feeling that it’s the batter that I like.
Brownies

Actually, I’m pretty sure it’s a fact that my favorite part of brownies is the batter. Especially when that batter has coconut in it.

The funny thing is that Bob’s Red Mill GF Flour has this funny aftertaste that it leaves in the batter. I always buy Bob’s flour. But by now, I don’t even notice the aftertaste.

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Every time I bake something sweet, I always tell myself “DO NOT TRY THE BATTER!”. I usually use the excuse “I’m only testing the batter, to see if the recipe needs something,”. But for these brownies? I have no excuses. I just really, really liked the batter.

I believe there is never a point in my life where I’ll stop eating the batter. It’s just like a habit, a part of life, up to this point. In fact, my grandmother used to bake a lot. Whenever she would make anything, she’d let everyone have some of the batter. She never took any, or at least that’s what you’re supposed to think. ;)

After you’re done eating the leftover batter, enter my Shredded Coconut Vegan Gluten-Free Brownies. Chocolate and coconut have always been a great combination… but have you ever tried chocolate and coconut in brownie form? They’re perfectly sweet, cake-y and fudge-y. The chocolate coconut brownies are a perfect dessert, breakfast, snack, or lunch, and they will even appeal to those who don’t like coconuts– trust me, we’ve done tests! They are super easy to make and it’s likely you’ll have every ingredient on hand already.

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Shredded Coconut Vegan Gluten-Free Brownies

Makes 1 pan of brownies.

Ingredients

  • 1 cup GF Flour
  • 1/2 cup Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar ( I used coconut sugar. If you don’t want to use brown sugar/coconut, just use 1 cup sugar.)
  • 1/2 cup oil
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup shredded coconut
  • (optional) add-ins, such as chopped nuts or chocolate chips

Preparation

  1. Mix all dry ingredients in a mixing bowl.
  2. In a seperate bowl, whisk the remaining ingredients.
  3. Pour wet over dry and stir until combined.
  4. Add optional add-ins and coconut.
  5. Pour into a greased pan and cook for 30-40 minutes.
  6. Cool the brownies, then transfer to refrigerator and let them chill overnight.

 

Check out more from Two Cups Cacao!
Cookies

Do you ever eat the batter/dough when baking?

You can be honest! I think we all do it. Especially when it comes to cookie dough. Besides, as long as your vegan, why does it matter if you eat dough? We don’t use eggs or anything!!! haha (:

Fresh From the Oven Features


Enlighten Smoothie Bowl
If I could have this everyday at every meal for the rest of my life, I honestly would.


Hide Your Kale Smoothies
I make this almost everyday every week. Isn’t saying that enough to convince you to make it?
Watermelon-Raspberry-Lemonade-Recipe-GourmandeintheKitchen.com_
Watermelon Raspberry Lemonade

The most perfectly balanced flavors, with the tang of lemons paired with the sweet taste of watermelons and raspberries.

Gluten-Free Cherry Almond Muffins
Oh, go ahead look at the recipe. Don’t mind me dying over here.

Raw Vegan Chocolate Cupcakes with Vanilla Cream Filling
Even after baking these and taste-testing, I still don’t truly believe that they are raw.

Chewy Coconut Butter Cookies
Unique, brilliant(yes, food can be brilliant), and beautiful.

Black magic Peanut Buttter
Is it strange for someone to want to marry peanut butter?

Funny that I changed the name of my features to “Fresh From The Oven” on the specific day I choose to feature many recipes that don’t actually require an using an oven.

Vegan Gluten-Free Chocolate Strawberry Magic Cake Truffles

Oh, summer…

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Summer is definitely coming. It’s getting warmer out here. I would say that we’re not getting much rain anymore, but that would be a lie, because we’ve been getting more rain then ever. There are some problems about summer, though. Firstly, I will have to give up beanies… and trust me on this, I’m a beanie-girl. However, I won’t miss the beanies while I’m dunking my head underwater constantly, because the pool is opening! Secondly, it’s really hot during the summer. When it’s hot outdoors, it starts to get hot indoors, and that’s when you realize that slaving over a hot oven isn’t going to help cool up your house.

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Aside from the problems, I’m already getting into the summer spirit. I’ve been in the kitchen constantly(when am I not in the kitchen, though?), mostly making things involving fruit. Whether it’s a smoothie in a bowl or a cool glass of lemonade, the outcomes are always sweet yet tangy, and brightly colored. Enter my Strawberry Cake Truffles.

The sweet, tangy taste of strawberries paired with vegan chocolate frosting is definitely spectacular. Rolled into balls and covered with melted semi-sweet chocolate, then bathed in a rich strawberry sauce, these little guys do not disappoint. They’re bite-sized, and they will undoubtedly please your crowd. If you’d like an interesting twist, you could easily make them into strawberry cake pops by sticking a lollipop stick into them.

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Vegan Gluten-Free Chocolate Strawberry Magic Cake Truffles

Makes approximately 24 small truffles.

Ingredients:

  • 1 1/2 cup GF flour
  • 1/4 cup sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk
  • 1/2 tbsp apple cider vinegar
  • 1 cup frozen strawberries
  • 1 1/2 cup water
  • 1 cup chocolate chips
  • 1/4 cup (or less) vegan chocolate frosting (I have a recipe for vegan chocolate frosting on my recipe for GF, Vegan Snickers Bar Cupcakes.)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Mix the first five ingredients in a large mixing bowl. Set aside.
  3. In another bowl, combine all remaining ingredients except for water and strawberries. Mix well.
  4. Pour wet over dry and mix until evenly combined.
  5. In a food processor or blender, puree 3/4 cup strawberries and 1 cup water until smooth and liquid.
  6. Pour puree into bowl and mix the batter.
  7. Grease a shallow round pan and pour batter into it. Bake for 40-60 minutes in preheated oven, or until inserted toothpick comes out clean.
  8. Let the cake cool, then transfer to a bowl and use your hands to crumb it.
  9. Once it has been crumbed, add chocolate frosting and crumb it more, then shape the batter into small balls and align on a baking sheet lined with parchment paper.
  10. Melt chocolate chips, then pour over the truffles until they are coated in chocolate. Immediately transfer to fridge and let them chill for AT LEAST 40-60 minutes, or until the chocolate is no longer wet to the touch.
  11. Meanwhile, put remaining strawberries into a saucepan with water. Bring to a boil, then turn it down for a simmer. Let the strawberries simmer for 7-10 minutes. While simmering, use the back of a fork to push down on the strawberries, to melt them into the water. When the water is red and the strawberries are pulp, transfer to a strainer and strain over a bowl.
  12. Once the truffles have finished chilling, take them out and coat the truffles with the strawberry sauce. Put back in fridge afterwards. Serve cold.

 

Vegan, Gluten-Free Sugar-Free Peanut Butter Oatmeal Cookies

A couple days ago, I decided to go sugar-free.

The next day, I had us go on a special grocery trip so that I could get some lemonade.

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As you may have guessed, I didn’t end up going sugar-free. I don’t think that is possible for me. But you know one thing I did? I made sugar-free peanut butter oatmeal cookies. For short, you can call them mouthful cookies. Because the title is a mouthful, and they are so delicious you’ll want to stuff your mouthful of them.

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Not only are they sugar-free, but they are also vegan, gluten-free, flour free, and they have oats and peanut butter. Peanut butter and oats are a good combination, especially since they are both very healthy for you.

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Vegan Chana Masala (Gluten-Free and Sugar-Free)

How do you feel about chickpeas?

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Chickpeas have been a favorite of mine for a very, very long time. I loved the taste of them plain, or the taste of them in this amazing salad from Vegangela. I have tried also tried them in cookies and hummus. Most recently, I tried them in Chana Masala.

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Chana Masala is basically like refried beans, but with chickpeas. It tastes spectacular, and I just absolutely had to share it with you today.

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Not only is it amazing, but it is also very, very quick. I thought I was going to be in the kitchen for an hour making this, but I only ended up being in there for approximately fifteen or thirty minutes.

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This recipe can serve as a main dish for dinner or a side dish, it can be served over rice, or it can be served plain, just the way it is. It’s very simple, and it’s most likely that you already have everything on hand.  Chana Masala is great served warm, straight from the pan.

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Vegan Chana Masala (Gluten-Free and Sugar-Free)

 

Makes 2 servings, or 4 as a side dish.

 

Ingredients:

  • 1 can Garbanzo Beans
  • 1/2 cup minced onion
  • 1/2 cup chopped tomato (optional)
  • 1/2 cup water
  • 2 tbsp grapeseed oil ( or olive oil )
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp onion powder (or garlic powder, or 1/8 tsp of both!)
  • 1 tsp ground cumin seed
  • 1/2 tbsp corn starch (or other GF thickener)

Instructions:

  1. Drain garbanzo beans, and rinse.
  2. Combine the garbanzo beans, onion, optional tomato and water in a saucepan.
  3. Combine oil, salt, chili powder, onion powder and cumin in a small bowl.
  4. Pour the oil mixture over the chickpeas and stir.
  5. Cook the chickpeas over high heat. Once it gets hot and begins to bubble, turn the heat down, add the corn starch, and set a timer for 5-7 minutes, or until the chickpeas have absorbed all the liquid. (Be sure to stir it — I did not even leave the stove, I just stood there, stirring for five minutes.)
  6. Serve the dish over rice or serve plain.

 

Do you like chickpeas? If so, what’s your favorite way to serve them? Let me know in the comments!

 

 

 

Chocolate Chip Cookies (Vegan and Gluten-Free!)

Happy National Cookie Day!

OL Plate Close-Up

Can you guess what I did to celebrate?

No? You can’t? I’ll give you a hint: it involves chocolate chips.

Melting, gooey, sweet chocolate chips.

OL Mug, Dineware, Pan

National Cookie Day is now one of my favorite holidays. Why? Because it means that you can bake 40 or
so cookies and it will seem normal. If you do it on any other day, it’s a bit crazy, but, hey! What’s
wrong with baking 40 cookies and keeping them all to yourself on a day to celebrate cookies?

Exactly. There isn’t anything wrong with that.

Light Pan Shot

This recipe makes delicious and chewy cookies, and they make tons of cookies. They have under 10 grams of sugar, as bonus. They even have oats, believe it or not! You TOTALLY can’t detect any oats.
Honestly, I am in love. I swear, if I didn’t make these, I would never guess that these were vegan and
gluten-free.

Plate & Cookie

If you aren’t vegan, you can probably use 2 eggs and leave the apple cider vinegar and almond milk.
Be warned, though, I have not tried them with eggs yet. I’m sure they’d work, though!

If you aren’t gluten-free, feel free to use all-purpose flour. I am not too sure about whether or not you
can use whole wheat flour or spelt flour, though, so I would not suggest trying that unless you are
prepared.

Also, feel free to add in some walnuts!

In Oven

OL Plate, Silverware, Mug

 

Homemade Chocolate Chip Cookies (Vegan, GF)

Makes 30-33 servings.

2 cups GF Flour
3/4 tsp baking soda
a dash salt, or 1/2 tsp 
a pinch baking powder
1/4 tsp cinnamon
2 tbsp oats
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup oil
1 tsp vanilla extract
1 tbsp apple cider vinegar (Flaxseed might work, too)
3/4 cup chocolate chips

Instructions:
1. Mix all dry ingredients in a bowl.
2. In a separate bowl, combine all wet ingredients.
3. Pour wet over dry and stir.
4. Add chocolate chips, and fold them in carefully.
5. Use your hands to shape the dough into cookie-balls.
6. Place cookie-balls onto a baking sheet, and flatten with the back of your hand.
7. Cook  for 12-15 minutes for soft cookies. If you desire crisp cookies, then cook for 15-18 minutes.
8.  Let cool before devouring.

Light Pan Shot

 

Nutritional Information:

Calories: 106

Fat: 5g

Sat Fat: 1g

Sodium: 28mg

Carb: 15g

Fiber: 1g

Sugars: 9g

Protein: 1g

Calcium: 1%

Iron: 3%