Egg Free Homemade Girl Scout Thin Mints

This is my all time favorite recipe!  This took my awhile to adapt to be soy and egg free.  It is nice now that Guittard has sunflower lecithin instead of soy lecithin so I can use those chocolate chips.  Enjoy life mini chocolate chips work too, they just give this a different flavor--Still good though!  This is a little time consuming, but this is the MOST REQUESTED recipe in my house!  Happy Baking!

This recipe yields 3 1/2 dozen cookies!  Yum!

Wafers:
2 C sugar
2 C flour
3/4 C unsweetened cocoa powder
3/4 baking powder
3/4 tsp baking soda
3/4 salt
1 TBSP ground flaxseed + 2 TBSP water--let stand 2-4 minutes to thicken
4 TBSP butter, melted
2/3-3/4 C water

Coating:
3 (12 oz) bags of Guittard milk chocolate chips
6 TBSP butter, cut into 3 chunks
3/4 tsp peppermint extract

To make the wafer:
Place dry ingredients in bosch mixer(this is what I have so it might be slightly different with another mixer). Pulse several times to mix well.

Add the flaxsee/water combo, butter, and 1/2 cup of the water.  Turn bosch mixer on speed one.  While it is mixing slowly add remaining water.  You may need more or less.  I always pause once in the middle of adding the water to scrape down the center and sides.  You don't want to add too much water.  Add only enough water to allow the dough to form.  You will know this as is comes together and scrapes the sides clean.

Place dough into a bowl, cover it and place in the refrigerator for 30-45 minutes.

Preheat oven to 350 degrees. Grease two cookie sheets with butter.  Set aside.

Then roll out dough onto parchment paper that has been lightly floured. Roll out dough and cut circles out using a 1 1/2-2" circle cookie cutter.

 Place circles on greased cookie sheet.

Bake at 350 degrees for 10 minutes(I cook two sheets at once and switch their place in the oven at 5 minutes).

Let cool.  When all dough has been baked, then use a paper towel and wipe off the butter/cookie crumbs off your cookie sheet.  Let them cool a few minutes.  Then line with parchment paper.

Make the coating:
In a large microwave safe bowl, warm the chocolate chips only for 2 minutes at 50% power in the microwave. Stir.

Microwave 1 more minute at 50% power.  Stir using a knife.  Add chunks of butter and peppermint extract.  Microwave 1 minute at 50% power.  Stir very well.  You shouldn't need to microwave any more, but if there is still small chunks, try 30 sec at 50% power.

Using a knife, spread the coating all over the cookie.  This is messy, but OH SO WORTH IT!  Place coated cookie on cookie sheets covered with parchment paper(I fix the edges where I hold onto the cookie when I place it on the cookie sheet).  Once sheet is full, place in freezer for 10-15 minutes.

Then the coating is hard and you can place them in a freezer ziplock or a large container.  Store container/baggies in fridge.  Continue until all cookies are done.

Then comes the hard part...summoning the will power to not eat them all before your family gets home!  I always, always eat one before the come home...They never know!

Life is better with chocolate...especially these cookies.

Egg Free Waffles

3 C flour
2 TBSP baking powder
4 tsp sugar
1 tsp salt
2 C milk--I use 2% milk, but I have used rice milk too(use less sugar-this milk is sweeter)
4 TBSP water
6 TBSP olive oil

Heat waffle iron.  Preheat oven to 350 degrees.  Place a cookie sheet with a cooling wire rack on it after oven is heated.  This is where you will keep your cooked waffles until all are done and ready to serve.

In a large bowl, mix flour, baking powder, sugar, and salt. In a 4 cup glass measuring cup, pour the milk, water, and oil.

Add the wet to the dry and stir using a wire whisk.  There will be some lumps still. In a small dish pour a little olive oil.  Then using a basting brush, oil your waffle iron if necessary(mine's old school so I need to oil mine).

Pour about 3/4-1 Cup of batter into center of waffle iron.  Cook as directed.  When done, place in oven on wire rack to stay warm and crispy.

Serve with syrup or my favorite whipped cream, fresh fruit, or even a fruit glaze!  This is definitely a family favorite!  Enjoy!
#eggfreewaffles

Sweet and Sour Chicken over Rice

Sweet and Sour Chicken

2 large chicken breasts, cubed

Olive oil
½ onion, minced
1 carrot, thinly sliced
½ green pepper, chopped (may use whatever colors and amount desired)

Sauce:

1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce
1/3 C ketchup
½ TBSP Worcestershire sauce
1 TBSP apple cider vinegar
1/2 C brown sugar, packed
½ tsp salt
¼ tsp pepper
¼ tsp ginger
2-3 cloves garlic, minced

Add:

1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about five minutes.  Then add the green pepper, and cook 2-3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Rice:

4 cups water

salt
2 Cups good quality rice

Bring water to a boil, lightly salt.  Then add rice and turn heat all the way down to low.  Cook rice for 35-40 minutes.  I like to check the rice at 35 minutes, fluff with a fork, then let cook  a few more minutes. If you start your rice just before cooking the chicken, they will be done about the same time.

This is one of my all time favorite dishes!  I hope you enjoy it.  There is nothing better smelling to me than sautéing carrots, onions, and peppers.  Enjoy!