May 14, 2013 by Joanne T Ferguson
I don’t think I’m “supposed” to have THIS much fun with food, but you should have SEEN me in the kitchen!
I became the “fun-filled child” again, like when I was three!
My friends will attest when it comes to food, I S-Q-U-E-A-L with delight, and become a “tad” (okay, MORE than a tad 😉 ) animated.
In case some people do not know, I am known in the food world as mickeydownunder; hence some people call me Mickey, TRUE!
I thought by now YOU should know too!
My eyes LIGHT up with wonderment and surprise about ALL things foods!
“Don’t play with your food”, my mother used to say! (like in Kid in a Candy Store DIY Fluted Bowls.
“But WHY?” (should have been my middle name lol) “Just DON’T! OK?”
Today, I would like to “introduce” you to Paul and Genevieve (the husband and wife team) behind this “all natural, vegan” Fairy Floss. Their seemingly “crazy idea” at the time, has flourished into a business.
Did you know their Fairy Floss (to my US, Canada and India readers, is known as Cotton Candy; to my viewers in New Zealand, South Africa, and the UK, it is known as candyfloss. 😉 ) is Gluten-Free, Fat-Free, Sodium-Free, Lactose and Preservative-Free?
Spun Fairy Floss spin over 100 different fairy floss flavors (be “tempted” to say THAT three times fast lol), uses top quality AUSTRALIAN cane sugar, and all ingredients are certified kosher.
Two Vegan Girls did a wonderful Spotlight on Spun Fairy Floss too!
“WHAT DID I CREATE?” I “hear” you YELL?
My first recipe is called Ballarina Rose Healthy Chocolate Chip Cookie Dough Cups.
These are SO much fun to make and appeal to “kids of all ages” too! 🙂
WHO doesn’t remember “sneak-eating” cookie dough when you were a kid? In case some of you might be saying “EWW“, I have baked the “very healthy” cups and bet you didn’t know they could be made from chickpeas and cashew nut butter and when you close you eyes (pre baking), it tastes EXACTLY like Cookie Dough, TRUE!
I was “inspired” by No Butter Believe It! Healthy Chocolate Chip Cookie Dough on Beanie Bumbles.
Interestingly, I had saved the recipe in my What’s On The List Folder.
You KNOW that folder that you “swear to yourself” you will open “one day.”
Well, today is the day for my adapted recipe!
400 mls (~13.5 ounces) canned chickpeas, drained
1/3 cup cashew butter (see note below)
3 tablespoons maple syrup
1/4 teaspoon organic vanilla powder
1/8 teaspoon salt (I used Pink Himalayan)
1/8 teaspoon baking soda
1/2 cup milk chocolate chips
The original recipe calls for 1/3 cup natural peanut butter.
I had some cashews to use up today. When I saw I had saved Raw Cashew Butter from The Healthy Foodie in my What’s On The List Folder (it IS a BIG folder lol), I combined 250 grams (~8.8 ounces) raw cashews. 1/2 teaspoon vanilla powder, 1/2 teaspoon salt, 1/4 cup water (optional)
In a food processor, blend until smooth; can take up to about 20 minutes, so you will need to give your food processor a break. 😉
This amount makes more than 1/3 cup, but can refrigerate for about 7 – 10 days covered; LOTS of other recipes to use this in! 😉
Rinse drained chickpeas under water well. Pat dry with paper towel.
Combine all ingredients, except chocolate chips, in a food processor until smooth.
Add chocolate chips; “gently” mix into batter.
Hint and Tip
Close your eyes and have a “sneak” taste.
TELL me this does not taste like cookie dough!
Pre heat oven to 180C. (350F)
In oil sprayed muffin pans, add batter and with the back of a spoon press down sides and middle so looks like a cup.
Depending on the size of your muffin pan, baking times might vary.
Mine were done in 10 minutes when the “slightly” started to turn light brown.
Bake til desired doneness. Do not over bake!
Add fairy floss, any accessories (optional) and ENJOY!
This recipe would be fun to make with your children and grand-children too!
You could make this Ballarina Rose Healthy Chocolate Chip Cookie Dough Cups recipe “interactive” with providing several options for them to decorate and possibly purchase “several” different colors of fairy floss from Spun Fairy Floss too!
This Ballarina Rose Healthy Chocolate Chip Cookie Dough Cups recipe is only limited by one’s imagination, TRUE!
What color or flavor fairy floss would YOU like to see?
I LOVE reading comments and look forward to especially hearing from you about these Little Box of Yum Spun Fairy Floss – Ballerina Rose & Velvet Delight recipes!
Hope YOU enjoy making, like I did today too!
I KNOW you have been “eye-spying” my Purple “tinged” Chocolate Chip “Velvet Delight” (Spun Fairy Floss) Cookies! lol, lol, lol.
My name is Joanne aka Mickey and I have a confession!
I have never made Red Velvet Cupcakes or Red Velvet Cookies, which this adapted recipe is based too!
Have YOU? Please tell me, I am NOT the only one!
I “must have known” that I WOULD make them one day as GUESS what was in the What’s On The List folder too? 😉
1/2 cup unsalted butter, melted
1 cup Xylitol (original recipe calls for sugar)
1 teaspoon white vinegar
1/2 teaspoon Organic vanilla powder
1 1/2 teaspoons natural food coloring*
1 1/2 cups self-raising flour, sifted
2 1/2 teaspoon cocoa, Dutch processed**
1 teaspoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt (I used Pink Himalayan)
chocolate chips (amounts optional; personal taste)
Preheat oven to 180C. (350F)
In a pan, melt butter, add to a stand up mixer; add xylitol; mix until “pale and fluffy.”
Based on my food lifestyle, I use Xylitol (a sugarless sugar) in both baking and cooking.
The original recipe calls for sugar. If using sugar, then it is okay to use all-purpose flour.
I find self raising flour works better with Xylitol.
Please use what works best for you! 😉
To mix, add vinegar and egg until “just” combined.
Hint and Tip
Make sure your mixture is “slightly” cooled or your egg WILL curdle. 😉
You “may” need to scrape down the sides of the bowl too!
Add vanilla powder, food coloring of choice; combine well.
Add half sifted flour, cocoa, cornstarch, baking powder and salt to the mixture; mix until “just” combined.
Add remaining sifted flour.
With a wooden spoon “gently” fold in chocolate chips.
On an oil sprayed flat tray, place a tablespoon of mixture 2 inches apart; do not flatten.
Feel free to make your cookies whatever size you like!
That’s what I love about recipes this simple…the versatility!
Bake for about 10 minutes.
You WILL know when they are done WHEN you make these!
Remove from oven, place on wire rack for 10 minutes; remove and if want to place a chocolate chip on top is best to do when the cookies are still warm too! ENJOY!
Do YOU feel like a little kid JUST reading this Little Box of Yum Spun Fairy Floss – Ballerina Rose & Velvet Delight post?
Alex from Little Box of Yum has generously decided to give my viewers a link to get $10.00 off their first box too! Thank you!
www.littleboxofyum.com/special 🙂 🙂 🙂 🙂
*there are many wonderful blogs and videos on how to make your own natural food colorings
I have included Samantha’s You Think You Know, But You Have No Idea recent post because I thought it is a very interesting read. I hope you do too!
**Dutch processed chocolate “that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to “natural cocoa.” …”and is used in ice cream, hot cocoa, and baking.”