メイム・ビアリクさんのインスタグラム写真 - (メイム・ビアリクInstagram)「Couldn’t resist sharing some festive cooking posts. These first 2 photos are broccoli arancini from @Moby’s Little Pine cookbook, which I make with gluten-free Panko. Next up are my veganized “Darrell’s ‘Forget-the-Cookies-Just-Give-Me-That-Batter’ Chocolate Chip Cookies” that I was in the process of making during yesterday’s Live with @jonathancohenofficial (head over to @bialikbreakdown if you missed it!). Shout out to my 1987 edition of KidsCooking: A Very Slightly Messy Manual from Klutz press (a pretty cool company) for the recipe. INGREDIENTS: - 1/2 cup vegan butter - 1/2 cup brown sugar - 1/2 cup white sugar (yes, it’s a lot of sugar, but that’s why I only make them for the holidays 😬) - 1 tsp vanilla extract - 1 vegan egg replacement (I use Bob’s Mill egg replacer) - 1 1/8 cups flour (If I’m feeling frisky, I replace 3/4 cup of the flour with cocoa. That’s what I did with this recipe. 🤫 - 1/4 tsp salt - 1/2 tsp baking soda - 1 bag (6 oz) vegan chocolate chips - 1/2 cup walnuts - optional (sometimes I make them with pecans but this time I did it with walnuts) INSTRUCTIONS: 1. In a small pan, melt the butter. While it’s hot, add both sugars. Stir, then let cool a bit. 2. While the butter mixture is cooling, mix the flour, baking soda, and salt in a mixing bowl. 3. In a separate small bowl, stir the egg replacer in with the vanilla and butter mixture. 4. Add the butter, egg replacer, and vanilla to the flour mixture in the mixing bowl. Stir again, then add chocolate chips and nuts if you want them. 5. Stir everything until it’s all mixed up well and put the bowl in the refrigerator to cool for about an hour. 6. Preheat the oven to 375 degrees F. 7. Roll the dough into walnut-sized balls, put them onto an ungreased baking sheet, and bake for 10 min. Allow to cool, and enjoy!」11月23日 6時40分