Christmas Cookies

I can’t believe it’s time for Christmas again….  I have to admit that this year I’ve fretted less about my health at this time around.  I’ve attended office Christmas parties, house parties, lunches out and am planning the annual family Christmas dinner…. and it’s been awfully nice to not have a ‘delicate tummy’ to fret about.  What am I fretting about? – I need some Christmas Cookies!!

I am a sucker for a treat.  And Christmas wouldn’t be Christmas without some sort of special treat on the table that was ok for me to eat – despite having an intolerance for dairy and eggs, and following a low (LOW) FODMAP diet – that means gluten free, preferably.  And, I want it to be nice enough to serve to others.

One of the wonderful things about this time of year is the scent of rich spices.  My mothers gingerbread cookie recipe was a staple in my house for many years (I still make them, even though I can’t eat them), so I wanted something that had that gingery/nutmeggy flavour.

I’ve come up with a chocolatly spicy cookie, and attempted the ‘yule log’ theme.  Mash it all together and I’ve got:

Chlogs

Spicy Chlogs

(ok, the name needs a bit of work.  I am terrible at naming things – any suggestions?)

For the Cookie

  • 1 Box gluten free vanilla cake mix (I use Betty Crocker)
  • 1/2 c margarine (I use  Earth Balance dairy free)
  • 1 extra large egg (I use egg replacer)
  • 1/3 cup almond milk (I use the regular, not the unsweetened kind)
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp cinnamon

For the coating

  • dark baking chocolate (I use Camino semi sweet) for melting
  • icing sugar (to dredge)

Instructions

Mix the cookie ingredients as usual.  Roll by hand on waxed paper into thin ropes, cut roughly as long as your pinky finger.  Bake on parchment at 350 for about 12 minutes.

cookie dough size

Once cooled, dip one end into the melted chocolate, and then dip in bowl of icing sugar.  Let dry on a rack (over some waxed paper to catch the drips).  Can be frozen.

chocolate dipped

So, unless someone can come up with a better name, my Spicy Chlogs are a new part of my holiday baking.  They are crunchy, chocolatey and spicy… rather good dipped!  I hope everyone is able to find a Christmas Cookie that they enjoy this year….

Along with good health, family and friends!

Coconut Milk (part 2!)

Well, I did eventually get around to opening up my 3 tins of coconut milk and giving them a taste test.   In my last post, I compared the cost and ingredients of three types of coconut milk purchased at my local Safeway – Thai, Tosca and Compliments brands.   I did consider (very briefly) cooking the same recipe with each tin, just to give a scientific comparison, but I just couldn’t do it.  There is such a thing as too much of a good thing!

So, as far as rigorous scientific testing, here’s what I did….

I had The Son open up all three cans and empty the contents into a clear glass.  We then discussed the consistency and colour of the three brands.  Opinion, I must say, was affected by the fact that The Son is a teenager and never seen coconut milk in a can before – he was initially grossed out by the solid coconut cream that had risen to the top of the can.  I tried to explain to him that that was ‘the good stuff’, but he would not be swayed.

coconut milk comparison

I liked the Thai brand (the most expensive of the three). It had the best colour (the Compliments brand was an unnerving greyish colour) and smell (most coconutty).  I would have liked to compare the amount of coconut cream that had risen to the top but The Son moves faster than I and scooped out the cans before I had a chance to check it out.

We then did a taste test.  The Son preferred the taste of the Thai brand, but actually, I found the Tosca brand to be the most full flavoured.  Using a mathematical analysis, we felt that the Thai brand came out on top, though…

I used all three cans of coconut milk, but I made three different recipes…

Coconut Fish

coconut fish

Thai Chicken

Thai Chicken

and Chocolate coconut cupcakes (yum)

chocolate coconute cupcakes

The Coconut Curry fish is a recipe that I’ve blogged about before, the Thai Chicken is an excellent recipe I’ve gotten from another blogger (I printed out the recipe without any identifying information, so now I have to hunt it down so I can give proper credit!), and the Chocolate coconut cupcakes is something I’ll blog about later…  mmmm, Chocolate!

All three recipes came out well, so I can’t really say that one brand of coconut milk is preferred over another in this regard.  I do know that I prefer the Thai and Tosca over the Compliments brand, even though they are more expensive.  I love the flavour of coconut milk, and it is a low FODMAP product.  According to the Monash Fodmap app, Coconut milk and coconut oil both get a green light.  Curiously, the coconut water (250 ml serving) gets a red light for being high in Polyols.

Jennifer Nelson for the Mother Nature Network gives a nice summary of the differences between coconut milk and water.  I wasn’t comparing calories or fat types, just the different brands.

Until next time…..