Food recipes
Microwave Chocolate Icing
Microwave Chocolate Icing
Ingredients:
2 ounces unsweetened chocolate
6 tablespoons organic agave syrup
4 tablespoons water
Directions:
3½ cups organic confectioners’ sugar
½ teaspoon pure vanilla extract
1. Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.
2. To make the cookies: In a small bowl, whisk together the almond milk and vinegar
and let stand for a few minutes. The liquids should separate and look curdled. (Don’t
worry, this is supposed to happen.)
3. Meanwhile, in a large bowl, sift the flours, baking powder, and baking soda.
4. In another bowl, whisk together the oil, sugar, salt, vanilla, and lemon extract. Add
the almond milk mixture and stir to combine. Pour into the flour mixture and whisk
until fully combined and smooth.
5. Using a ¼-cup measure, drop scoops of batter onto the prepared baking sheets,
making sure to space them at least 2" apart (you should have about 8 cookies per
baking sheet). Bake for 20 minutes, or until the cookies are puffed and the edges are
golden brown. Cool on the baking sheets on a rack for 5 minutes. Remove the cookies
to the rack and cool completely. Repeat with the remaining batter.
6. To make the vanilla icing: In a small heavy-bottom saucepan, combine the agave
and water and bring to a boil. Immediately remove the saucepan from the heat and
whisk in the sugar and vanilla until smooth.
7. Hold one cookie at an angle over the saucepan and, using a large spoon, carefully
drip the vanilla icing over half of the flat (bottom) surface. Repeat with the remaining
cookies. Return the cookies to the rack while you make the chocolate icing.
8. To make the chocolate icing: Put the chocolate in a microwaveable bowl and
microwave on medium power, stirring every 30 seconds, until almost completely
melted. Remove the bowl from the microwave and stir until completely melted and
smooth.
9. In a small heavy-bottom saucepan, combine the agave and water and bring to a boil.
Immediately remove the saucepan from the heat and whisk in the melted chocolate.
Whisk in the sugar and vanilla until smooth.
10. Hold one cookie at a time at an angle over the saucepan and carefully drip the
chocolate frosting over the second half of it. Allow the chocolate to overlap the
vanilla iced half ever so slightly so that the entire cookie is completely frosted. If the
chocolate icing becomes too stiff, heat it gently in the microwave in 15-second bursts.
11. Let the cookies stand on the rack until the icing has set, at least 30 minutes.
Storage: These cookies will keep for 4 to 6 days stored in an airtight container at
room temperature. Do not stack these cookies.
Tip
Mix almond milk with apple cider vinegar to make a great vegan substitute for buttermilk.
Ingredients:
2 ounces unsweetened chocolate
6 tablespoons organic agave syrup
4 tablespoons water
Directions:
3½ cups organic confectioners’ sugar
½ teaspoon pure vanilla extract
1. Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.
2. To make the cookies: In a small bowl, whisk together the almond milk and vinegar
and let stand for a few minutes. The liquids should separate and look curdled. (Don’t
worry, this is supposed to happen.)
3. Meanwhile, in a large bowl, sift the flours, baking powder, and baking soda.
4. In another bowl, whisk together the oil, sugar, salt, vanilla, and lemon extract. Add
the almond milk mixture and stir to combine. Pour into the flour mixture and whisk
until fully combined and smooth.
5. Using a ¼-cup measure, drop scoops of batter onto the prepared baking sheets,
making sure to space them at least 2" apart (you should have about 8 cookies per
baking sheet). Bake for 20 minutes, or until the cookies are puffed and the edges are
golden brown. Cool on the baking sheets on a rack for 5 minutes. Remove the cookies
to the rack and cool completely. Repeat with the remaining batter.
6. To make the vanilla icing: In a small heavy-bottom saucepan, combine the agave
and water and bring to a boil. Immediately remove the saucepan from the heat and
whisk in the sugar and vanilla until smooth.
7. Hold one cookie at an angle over the saucepan and, using a large spoon, carefully
drip the vanilla icing over half of the flat (bottom) surface. Repeat with the remaining
cookies. Return the cookies to the rack while you make the chocolate icing.
8. To make the chocolate icing: Put the chocolate in a microwaveable bowl and
microwave on medium power, stirring every 30 seconds, until almost completely
melted. Remove the bowl from the microwave and stir until completely melted and
smooth.
9. In a small heavy-bottom saucepan, combine the agave and water and bring to a boil.
Immediately remove the saucepan from the heat and whisk in the melted chocolate.
Whisk in the sugar and vanilla until smooth.
10. Hold one cookie at a time at an angle over the saucepan and carefully drip the
chocolate frosting over the second half of it. Allow the chocolate to overlap the
vanilla iced half ever so slightly so that the entire cookie is completely frosted. If the
chocolate icing becomes too stiff, heat it gently in the microwave in 15-second bursts.
11. Let the cookies stand on the rack until the icing has set, at least 30 minutes.
Storage: These cookies will keep for 4 to 6 days stored in an airtight container at
room temperature. Do not stack these cookies.
Tip
Mix almond milk with apple cider vinegar to make a great vegan substitute for buttermilk.
Printed from https://recipe.bluelayer.org/recipe/73246/microwave-chocolate-icing