Coconut Button Cookies | Gluten Free | Dairy Free | Making Memories | Recipes by Carole Marie

August 27, 2023August 27, 2023 ~ Carole Marie ~ 2 Comments

If you love coconut, you’ll adore these soft cookies that melt in your mouth. Coconut Buttons are gluten free and dairy free!

This cookie recipe was developed by accident… I was making cookies and realized I didn’t have flour, so I scoured my pantry, looking for an alternative. I found coconut flour and discovered how quickly it absorbs liquid while mixing. I made some adjustments, and voila!

Tips for success:

Use only coconut flour. (Don’t substitute with a different kind of flour or a mix of flours.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
If the dough is too wet/sticky to roll, let the dough sit longer to absorb more liquid.

Enjoy!

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Coconut Buttons

Soft coconut cookies without gluten or dairy.

Author: Carole Marie Shelton

Ingredients

1/2 Cup Vegan butter (I use Miyokos)
1 Cup Sugar
4 Eggs
1/2 tsp Vanilla extract
1 3/4 Cup Coconut flour
1 Cup Coconut, shredded

Instructions

Melt butter.
Blend together eggs, butter, sugar, and vanilla extract.
Stir in the coconut flour. Let sit for at least ten minutes, allowing the liquids to be absorbed by the flour.
Roll dough into balls (dough will be sticky), then roll in shredded coconut.
Bake at 350 degrees, 8-9 minutes.

ChocoMountain Cupcakes | Gluten Free | Dairy Free | Making Memories | Recipes by Carole Marie

August 25, 2022August 30, 2022 ~ Carole Marie ~ Leave a comment

If you’re looking for a yummy chocolate dessert that is high in protein, gluten-free, and dairy-free, you’ll want to try these Choco-Mountain Cupcakes!

A few tips for success:

Use only coconut flour. (Don’t substitute with a different kind.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
Refrigerate overnight. Don’t skip this step. As the dough sits overnight, the chocolate flavor is enhanced, and the bean flavor is reduced.

Enjoy!

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ChocoMountain Cupcakes

High protein cupcakes that are dairy-free and gluten-free

Course: Dessert

Ingredients

1 15-oz can Black beans
5 Eggs
1 TBL Vanilla extract
1/2 tsp Salt
6 TBL Coconut oil, melted
1 1/4 cups Sugar
1/2 cup Coconut flour Do not substitute with a different kind of flour.
6 TBLS Cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda

Instructions

Drain black beans.
Mix beans, eggs, vanilla, salt, and coconut oil into a blender. Blend on high until beans are completely liquified – no lumps!
Ina separate bowl, whisk together sugar, coconut flour, cocoa powder, baking soda, and baking powder.
Add bean batter into dry mixture. Beat on high with a hand mixer for one minute, until smooth.
Refrigerate overnight (this removes the bean flavor)
Pour into cupcake tins with liners and bake at 325 for 20minutes.
When cool, frost with Faux (Non-Dairy) Chocolate Buttercream Frosting

Notes

Use only coconut flour. (Don’t substitute with a different kind.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
Refrigerate overnight. Don’t skip this step. As the dough sits overnight, the chocolate flavor is enhanced, and the bean flavor is reduced.

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Chocolate Faux Buttercream Frosting

Dairy-Free chocolate frosting

Ingredients

1/2 cup Vegan (plant-based) butter, softened
3/4 cup Powdered sugar
5 TBL Cocoa powder
3 TBL Oat milk, extra creamy
1 tsp Vanilla extract
1/2 tsp Almond extract
Pinch of salt

Instructions

With a hand mixer, cream the vegan butter in a bowl until fluffy.
Add the remaining ingredients into the bowl and blend with a spoon.
Spread onto cupcakes.

Dairy-Free Cinnamon Rolls | Making Memories | Recipes by Carole Marie

February 13, 2022April 26, 2022 ~ Carole Marie ~ 3 Comments

Cinnamon has been prized as an extravagant spice since 2,000 B.C. The cinnamon, harvested from a thin layer of tree bark, is dried for transportation and later ground to a fine powder for use in cooking and baking. It was imported from Egypt to China as a gift for royalty in ancient times. And Roman spice traders brought cinnamon to Europe from Sri Lanka.

Sweden began using cinnamon in its pastries, developing the first cinnamon bun (kanelbulle). The Scandinavians like to refer to them as ‘edible hugs’.

Cinnamon rolls in the U.S. are sweeter, richer, and more indulgent than in Sweden. Our cinnamon rolls are dripping with cinnamon, sugar, and butter and we certainly enjoy having these gooey, mouthwatering pastries any chance we can get.

I’ve created a dairy-free version that is just as delectable and satisfying as the original. Wake your family one morning with these delicious, pull-apart rolls for breakfast. Or enjoy them for dessert one evening! They are best when warm, topped with frosting, and served with a smile.

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Dairy-Free Cinnamon Rolls

Servings: 12

Author: Carole Marie Shelton

Ingredients

Dough:

1 cup warm plant milk
2 1/2 tsp Instant dry yeast
2 eggs at room temperature
1/3 cup vegan butter softened or melted (but not hot)
1/2 cup granulated sugar
1 tsp salt
4 1/2 cups flour

Filling:

1 cup brown sugar
2 TBLS cinnamon
1/2 cup vegan butter softened

Just before baking:

1/2 cup warm coconut cream (not coconut milk)

Frosting:

6 ounces vegan cream cheese softened
1/3 cup vegan butter softened
2 cups powdered sugar
1 TBLS vanilla

Instructions

Combine the warm plant milk with the yeast in the bowl of a stand mixer. Add eggs, butter, sugar, and salt. Mix well. Add 4 cups of the flour (save the remaining ½ cup to add later, only if needed). Mix well, then allow the dough to rest for 5 minutes.
Using the dough hook, knead for 5-7 minutes until the dough is elastic and smooth. Add in up to ½ cup of remaining flour if needed.
Transfer dough to a greased bowl, cover, and allow the dough to rise until doubled.
While the dough is rising prepare the filling – combine the brown sugar and cinnamon.
After the dough has risen, sprinkle the work surface with flour. Roll the dough into a 24×15 rectangle, or as close as you can get it.
Spread the softened vegan butter evenly over the dough. Sprinkle the sugar-cinnamon mixture evenly over the butter.
On the long end of the dough, roll it tightly. Cut into 12slices and place into a greased 9×13 baking pan. Cover and allow the rolls to rise until nearly double in size.
After the rolls have risen, remove the cover and pour the warm(not hot) coconut cream over all the rolls.
Bake at 375 for 20 minutes. Rolls should be lightly browned and center rolls cooked through.
While rolls are cooling, prepare the frosting. Mix the softened vegan cream cheese and softened vegan butter with an electric hand mixer. Add vanilla and powdered sugar. Beat until blended well.
Spread frosting over the cooled rolls.

Making Giant Gingerbread Men for Christmas | Hospitality in the Home | Holiday Traditions

December 1, 2021April 26, 2022 ~ Carole Marie ~ Leave a comment

In the sixteenth century, Queen Elizabeth of England wanted cakes spiced with ginger to be baked in the shapes of her friends. Since then, gingerbread men have been a popular holiday treat for households and as gifts to those we care about.

Early December, we have an annual Christmas tradition of baking gingerbread men – but we make them GIANT! They are about the size of a dinner plate and are so fun to decorate that every year we invite friends over for a party.

Each guest receives their own freshly-baked giant gingerbread man on parchment paper. They are instructed to cover the soft gingerbread with vanilla icing as a base. In the center of the table we provide a plethora of candies to decorate the iced gingerbread men. We listen to Christmas music, turn on the Christmas lights and make it a festive and memorable time for all.

Our favorite decorative toppings are:

Chocolate chips
Licorice/Twizzlers
M&Ms (both with and without peanuts)
Skittles
Gummy worms
Gum drops
Sour Patch Kids
Jelly beans
Caramel bits
Mini marshmallows
Sprinkles

To make your own giant gingerbread men from scratch, use the recipe below. Once the dough is mixed, roll about a 1/4 inch thick on a floured surface.

Print this template. Cut out the shape, then place it over the rolled dough. Using a knife, carefully cut the dough around the template. Peel the paper template away (save it for the next gingerbread man), then use a spatula to move your gingerbread figure to a cookie sheet.

Once the gingerbread men are baked, remove them from the cookie sheet. Once cool, stack them between squares of parchment paper until you are ready to decorate them.

It’s always fun to see the final results – we’ve ended up with our gingerbread men looking like celebrities, zombies, fairy tale characters, the president and more. It’s so easy, and it’s a great reason to have lots of friends over to celebrate the Christmas season!

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Gingerbread Men

Ingredients

1 cup brown sugar
1/3 cup butter
1 1/2 cups molasses
2/3 cup cold water
7 cups white flour
2 tsp baking soda
2 tsp ground ginger
1/2 tsp salt
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon

Instructions

Mix brown sugar, softened butter, molasses and water. Stir in remaining ingredients.
Heat oven to 350. Grease cookie sheet lightly. Roll dough 1/4 inch thick on a floured surface. Cut into desired shapes. Place on cookie sheet. Bake 10-12 minutes. Let cool. Decorate.
Makes approximately ten giant gingerbread men.

Dairy-Free Cream Puffs | Making Memories | Recipes by Carole Marie

February 14, 2021April 26, 2022 ~ Carole Marie ~ 5 Comments

One of our favorite Valentine traditions is to make Cream Puffs. These golden puffs are filled with rich, creamy goodness and are hard to resist. This year we also made a dairy free version, which was equally delicious! And as you can see in the photos above, it’s hard to tell which are the dairy version and which are dairy-free.

Be prepared for lots of fast, consistent stirring. If you can get someone to help you in the kitchen while cooking the dough, they are much easier to make.

For the recipe below, be sure to use canned coconut cream – not coconut milk.

Serve these up for lots of smiles and enjoy a sweet Valentine’s Day treat!

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Dairy-Free Cream Puffs

Author: Carole Marie Shelton

Ingredients

1 cup water
1/2 cup coconut cream
1 cup flour
4 eggs
Non-Dairy Cream Filling (see recipe below)
Non-Dairy Sweetened Cream (see recipe below)
Powdered Sugar

Instructions

Heat oven to 400. Heat water and coconut cream to a boil in a saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms into a ball. Remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by ¼ cup cupfuls about 3 inches apart onto cookie sheet.
Bake for 35 to 40 minutes or until puffed and golden brown. Let cool. Cut off top third of each puff. Fill puffs with cream filling. Replace tops, dallop with sweetened cream, and dust with powdered sugar. Refrigerate until serving time.

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Non-Dairy Cream Filling

Author: Carole Marie Shelton

Ingredients

1/3 cup sugar
2 TBSP cornstarch
1/8 tsp salt
2 cups almond milk
2 egg yolks
2 TBSP coconut cream
2 tsp vanilla

Instructions

Mix sugar, cornstarch and salt into a saucepan. Gradually stir in almond milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in coconut cream and vanilla. Let cool, then refrigerate for an hour before using it to fill the puffs.

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