SideSwipe
  • MODEL FINDER
    • BOWL LIFT FINDER
  • COMPARE
  • OUR STORY
  • BUY
  • Blog
    • Recipe Index
  • More
    • CONTACT
    • FAQ
    • Gluten Free
    • Technical
    • Warranty

blog

Flourless Chocolate Pecan Cookies

2/19/2021

0 Comments

 
Picture
This rich, chewy chocolate cookie is the brainchild of French pastry chef Francois Payard, who based his creation on the French macaron. Combining little more than egg whites cocoa and sugar, this confection is crisp on the outside and fudgy-chewy in the middle. It delivers all the flavor of a brownie, but with a lighter and more delicate feel. And because the recipe includes no wheat flour, dairy or egg yolks, these cookies are gluten-free, dairy-free and Passover-friendly. Don't worry, though, you won't feel like you're missing anything at all if you make these delicious treats.

NOTE: We adapted the original recipe, which we found in Food 52's book, Genius Desserts, to use pecans instead of walnuts. You can certainly substitute walnuts if that's what you prefer or have on hand.  This recipe makes about 16, 3-inch cookies. 
Picture

Ingredients and equipment

  • 2-1/4 cups (275g) pecan halves
  • 3 cups (350g) confectioners' sugar, sifted for lumps
  • 1/2 cup plus 3 Tablespoons (70g) Dutch-processed cocoa powder
  • 1/4 teaspoon kosher salt
  • 4 large egg whites, at room temperature (we used cartoned egg whites)
  • 1 Tablespoon pure vanilla extract
  • Flaky sea salt for tops (optional)
  • cookie scoop (ours was a 1.5T scoop)

directions

  1. Heat oven to 350F (175C), with racks in the upper and lower thirds if you are baking two trays at once.
  2. Spread pecans on a large, rimmed baking sheet at toast them in the oven until they are golden and smell toasty, about 9 minutes.
  3. Let the pecans cool enough to be handled, then transfer them to a cutting board and chop coarsely.
  4. Line two rimmed baking sheets with parchment or silicone mats.
  5. Combine the confectioners' sugar, cocoa powder, salt and pecans in the bowl of your stand mixer fitted with SideSwipe or the paddle attachment. Mix on low speed until well combined.
  6. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed until the mixture has slightly thickened, about 2 minutes with SideSwipe, 3 minutes  with a standard beater.
  7. Using a cookie scoop or a large spoon, scoop the batter onto the baking sheets, 6 per sheet. Allow about 3 inches between cookies. 
  8. Put the baking sheets in the oven then immediately LOWER OVEN TEMPERATURE to 325F (165C). Bake until the tops are glossy, slightly cracked and no longer look wet in the center. For even baking, rotate the trays top to bottom and front to back for halfway through baking. 
  9. Slide the parchment (with cookies on them) onto cooling racks to cool completely. They will release from the parchment best after they have cooled. If stuck, wet your finger and rub it under the parchment under the cookie. The cookies should come right off.
  10. Store in an airtight container at room temperature for 2-3 days. 
Picture
0 Comments

oatmeal cranberry white chocolate pecan cookies

3/9/2019

0 Comments

 
Picture
As Mary Berry used to say on the British baking show, these are "scrummy." Soft but not cakey, they are sweet with hints of tartness and salt. In our view, perfection. We love oatmeal cookies and often try new recipes. This recipe, adapted from one by Julesong on Genius Kitchen, is a keeper.

We used toasted pecans in this recipe - the toasting lends an extra dimension to the flavor. You can use untoasted pecans or another nut if you choose. Or leave them out all together. In fact, you can adapt this recipe to use raisins or regular chocolate if you prefer. Do use regular rolled oats in the recipe. It gives the cookies a looser dough that bakes up chewy, not cakey.

These are easy to make gluten-free as well. Just sub out the all-purpose flour with your favorite GF mix.

Makes about 24 medium or 36 small cookies. Keeps for several days on your counter or a month or so in your freezer (well-wrapped in both cases). Enjoy!


ingredients

  • 3⁄4 cup sugar
  • 1⁄4 cup packed brown sugar
  • 1⁄2 cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup all-purpose flour
  • 1-1⁄2 cups rolled oats
  • 3⁄4 cup dried cranberries
  • 6 ounces white chocolate chips (we like Ghirardelli)
  • 1/2 cup pecans, toasted and chopped

directions

  1. Preheat oven to 375°F. Line two baking sheets with parchment or silicone mats.
  2. In your stand mixer, fitted with SideSwipe, combine the sugar, brown sugar and butter. Beat on medium speed until light and fluffy.
  3. Add in egg and vanilla extract and mix on medium speed until combined.
  4. In a separate bowl, whisk together cinnamon, baking soda, salt and flour. Add to wet mixture. Mix on low speed just until blended. It's fine if you can see a few streaks of flour. They will get mixed in in the next steps.
  5. Add the oatmeal and mix on low speed until well mixed.
  6. Add dried cranberries, nuts and white chocolate chips. Mix on low until the ingredients are uniformly distributed - this should only take a few seconds.
  7. Roll dough into 1-1/2- to 2-inch balls (we used a 1.5 Tablespoon cookie scoop).  If you find the dough too sticky to work with, let it firm up in the fridge for up to 30 minutes.
  8. Place dough balls 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Baking at the lower time will yield softer, chewier cookies. Longer times will give you a firmer, crisp-edged cookie.
  9. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
  10. Store cookies in a sealed container for up to 3 days. Freeze for up to a month.
0 Comments

Chocolate zucchini cupcakes

2/5/2019

0 Comments

 
Picture
Need a healthy-ish chocolate treat? These chocolate zucchini cupcakes fill the bill admirably - and without totally derailing your vow to eat your veggies. Made with shredded zucchini and fat-free yogurt, these are sure to please even your pickiest eater.

Best of all, there's no need to drain and squeeze out the moisture in these babies. We want the moisture here. We shredded a 6-inch zucchini with the large size shredding disk in our food processor and had a bit to spare. We let it sit as we made the cupcake batter. Then we shook off any extra moisture that had accumulated at the bottom. You can shred with a finer size in your processor or on your box grater if you're truly trying to hide the veg from your family.

This recipe is adapted from a King Arthur Flour cake. We've changed the method of combining the ingredients significantly, and they work great with your mixer and SideSwipe beater. (naturally)

This recipe makes 12 good-size cupcakes. Let them cool completely for best flavor. They're even better the second day. If you like, you can drizzle them with melted chocolate chips or a cream cheese glaze. We made a glaze using about 1 ounce of warm cream cheese, 1/3 cup of powdered sugar, a couple of drops of vanilla extract and a 1/2 teaspoon of milk. You can play around with the ingredients to get an amount and consistency that you like. You will need very little it you want to do the drizzle as shown in the photo. 

ingredients

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 3/4 cup plus 2 Tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 yogurt (Icelandic or Greek) or sour cream
  • 1-1/4 cups unbleached all-purpose flour
  • 1/4 cup plus 2 Tablespoons unsweetened, Dutch-process cocoa (our your favorite)
  • 1 teaspoon espresso powder, optional but tasty
  • 1-1/2 cups shredded zucchini (about one 5-6" zucchini)
  • 1/4-1/2 cup chocolate chips
Picture

instructions

  1. Preheat the oven to 325°F. Fill muffin tin with 12 paper liners and spray lightly with cooking spray
  2. Shred the zucchini using a food processor or box grater. Larger holes may leave some visible veg. If you're trying to hide it, use a smaller grating hole size
  3. In a small bowl, whisk together the flour, cocoa and espresso powder. Set aside.
  4. In your stand mixer fitted with SideSwipe beat together at medium speed the butter, sugar, baking soda, baking powder, and salt until smooth.
  5. On medium speed, beat in the oil, yogurt/sour cream, eggs and vanilla until well combined.
  6. Add the flour/cocoa mixture and mix just until combine.
  7. On your mixer's lowest speed, add in the zucchini and 1/2 cup chocolate chips. Mix until folded in. You can also do this by hand if you are concerned about over-mixing.
  8. Spoon the batter into the prepared paper liners, about 3/4 full. The cupcakes do not rise as much as traditional cupcakes. The photo  shows about 2/3 full that we used for our test batch. This level will yield about 16 smaller cakes - good if you're limiting portion size.
Picture
  1. Bake the cupcakes at 325F for 15-17 minutes, until the top springs back lightly when touched, and it seems set.
  2. Allow to cool for about 10 minutes in the tin, then cool completely on a rack.
  3. Yield: 12 standard cupcakes or 16 shorter cupcakes. After fully cooled, add an optional drizzle of melted chocolate or your favorite frosting.
Picture
0 Comments

Jam crumble bars

1/31/2019

0 Comments

 
Picture
These buttery, jammy, crunchy and crumbly bars are one of the easiest recipes we've featured here. You probably already have the ingredients in your kitchen...so why don't you make some today?

Perfect for a casual dessert, afternoon snack or dare we say breakfast, these simple to make bars can use any kind of jam you have on hand. We used a combination of peach and strawberry so we could clean out our jars :). Feel free to do the same or even make your own jam if you're so inclined.

A stand mixer is not required for this recipe, but we found it was helpful in getting all the ingredients incorporated. Plus, we try to make all our recipes using SideSwipe to show how well it works!

This recipe, which can easily be made gluten-free, is from Brian Hart Hoffman's Bake from Scratch, volume 1. Yields about 16 square servings. (our photos picture 1/9 size servings)
​

ingredients and equipment


  • 1-1/2 cups (188g) all-purpose flour
  • 1-1/4 cups (100g) old-fashioned rolled oats
  • 3/4 cup (170g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (73g) firmly packed brown sugar (dark or light)
  • 2 teaspoons (6g) kosher salt
  • 1-1/2 cups jam (any flavor, homemade or store bought)
  • 8- or 9-inch square pan
Picture

instructions


  1. Heat oven to 350F.
  2. Line an 8 x 8 or 9 x 9 pan with parchment paper, allowing extra on two sides to form a sling.  (The two ends of the sling will allow you to lift the finished product out of the pan for slicing).
  3. Spray the paper and sides with cooking spray with flour
  4. In your stand mixer or a medium bowl, mix the salt, sugars and melted butter until well combined. Add in the flour and oats and mix on low until a crumbly dough forms.
  5. Press half the dough evenly on the bottom of the baking pan.
  6. Cover with an even layer of jam
  7. Sprinkle the remaining dough across the top of the jam layer.
  8. Bake until golden brown and bubbly, about 55-60 minutes. 
  9. Let cool on a rack for 20 minutes. Refrigerate for at least 1 hour before cutting and serving. 
  10. Bars can be kept at room temperature for 2 days. Store afterward in the refrigerator.

Picture
0 Comments
<<Previous

    Recipes and mixing tips

    Simple recipes for home cooks using  SideSwipe + your mixer. Tips for using + caring for your mixer.  Our goal = Helping you get a perfect mix + great taste.

    Categories

    All
    Baking With Kids
    Cakes & Frosting
    Community
    Community/Store News
    Cookies
    Healthy + GlutenFree
    Holiday
    Other Recipes
    Stand Mixer Baking Tips
    Stand-mixer-baking-tips

    RSS Feed

Proudly powered by Weebly
  • MODEL FINDER
    • BOWL LIFT FINDER
  • COMPARE
  • OUR STORY
  • BUY
  • Blog
    • Recipe Index
  • More
    • CONTACT
    • FAQ
    • Gluten Free
    • Technical
    • Warranty