Seriously THE Best, Vegan Brownies September 7, 2009

Ok so being a vegetarian a long time and trying to convince meat eaters to at least try to scale down how much animal products they consume I figured I should take my own advice. I am not vegan but have the utmost respect for people who can live the lifestyle so noticing where I consume the most animal products in my diet is in baked goods I needed to find some cruelty free options. I’ve been baking since I was a little girl and do so with a passion and brownies vegan and non-vegan alike are a very recipe protected venture. However, yesterday as I was drooling through multiple vegan baking websites I came across these brownies who many people were up in raves about. I decided I had to take the plunge and boy was I totally impressed. The problem I find with most brownie recipes are due to the heavy ingredients, even though it  was a really moist fudgy brownie the baking part of it was the secret, you can’t bake them too long because they get dry can’t under cook them because the egg  needs to set.  Vegan brownies gave me a fool proof concoction, no egg to set wooo but I was worried about them being dry…I was sooo wrong. I omitted the nuts in the photo simply because I was too impatient to get my butt to the store but they turned out FANTASTIC I suggest you try, amazing!

Just to note this is in nooo way my recipe it is all thanks to The Modern Vegetarian Kitchen by Peter Berley which I found only because of this blog http://vivaciousvegansrecipes.blogspot.com/2008/05/best-vegan-brownies-ever.html

AMAZING Vegan Brownies

1/2 cup canola oil
1/2 cup maple syrup
1/4 cup soymilk
1.5 tsp vanilla
1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/2 cup cocoa powder
1/2 cup cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup semi/sweet chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F. Lightly oil an 8 inch square GLASS pan.
2. Put the oil, maple syrup , soy milk and vanilla in a medium bowl and whisk to combine.
3. In a separate bowl whisk together the flour, cocoa, sugar, baking powder and salt.
4. Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t overmix.
5. Fold in the chocolate chips and walnuts.
6. Put the batter in the pan and spread it out evenly. Bake for 35 minutes.
7. Don’t over bake.
8. Cool before cutting.

Apple Pie Cheesecake April 19, 2009

Ok so a comment was made, I won’t say who but you know who you are, about how could you combine Pie with Cheesecake. Each being a favorite of two of my close friends. The debate continued further but here is my version of the problem, if anyone else has other suggestions of possible hybrids( it doesn’t need to be an apple pie) please post in the comments section. This recipe makes one deep, 9 inch pie plate.

Apple Pie Cheesecake

Preheat oven to 350

Crust

1/4 room temperature butter
1 1/4 cups of graham crumbs
1 tsp cinnamon

In a Medium bowl bring butter to room temperature and add graham crumbs and cinnamon. Press into a greased 9 inch pie plate ensuring its as evenly spread out as possible.

Apple Pie Filling/ Topping

3-4 Medium sized good baking apples, I used Cortlands. Washed, peeled cored and sliced.
2 tsp lemon juice
2 tbspn butter
a pinch of salt
a pinch of nutmeg
1/2 tsp cinnamon and cardemon
1/2 tsp pumpkin pie spice
1/4 tsp ginger
2 tbspn brown sugar
1-2 tbsp white sugar(depending on how sweet you like it)
1 tsp white flour
1 tbspn cream

In a medium sauce pan melt butter over medium heat. Add Apples, spices, sugars and lemon juice. Stir to combine then cover and cook for about 10 minutes, stirring once.  WHen apples are tender sprinkle flour over and stir well when mixture begins to thicken add cream. Pour hot appl mixture into pie plate until it is half full, if you have remaining apple filling use it to top when serving.

Cheesecake

1 package of cream cheese at room temperature
1/2 cup of sugar
1 tsp pure vanilla extract
1 tsp lemon juice
3  free range eggs

In a medium bowl combine cream cheese and suagr with an electric mixture until smooth. Add vanilla and lemon juice, scraping any thing down form the sides of the bowl and blend again. Add one egg at a time mixing until smooth. When all is combined pour over apple mixture in pie plate. Bake in over baout 30-35 minutes until almost set in the centre. Let cool on racks then store in firdge. This is best made a day before and served at room temperature. Top with remanding apple filling and carmel sauce if you want the extra sweetness.

Doughnuts from Scratch March 29, 2009

Ok so my Mother and I officially have a new Christmas Tradition, making doughnuts.  It pretty fun and easy but I’d recommend making them with a friend, they seem to fry fast and you need a designated cutter, fryer and sugar-coater (which can be done by 2 people). This is my Grandmothers recipe and really needs no improvement( in my opinion). Happy frying.

Grandma Lois’ Doughnuts

1 cup of sugar
2 eggs beaten
3 tbsp melted butter
1 cup of milk at room temperature
3 1/2 cups of flour
4 tsp baking powder
1 tsp of salt
1 tsp vanilla
1 tsp nutmeg

Mix and chill in the refridgerator  atleast 2 hours or overnight.

Heat oil to 380F in deep fryer, electric frying pan of on top of the stove.

Roll out and cut with a doughnut cutter (you can find these at most kitchen supply shops). Fry until golden brown flipping half way through.

frying doughnuts

When doughnuts are cooked place on paper towel and then directly into  cinnamon sugar. Once coated well, place on wire racks to cool.

deep fried sugary goodness

I suggest if you have never had a fresh doughnut eating one while they are still warm and crispy…yummmm

Coconut Lover’s Cake March 29, 2009

Coconut is one of those things you either love or hate, and I feel like if you love it you should indulge to the max. When I have been searching for a cake recipes, looking up and down and throw a couple of recipes together. I found through the research there were some pretty lovely variations including lime or lemon curd as filling which I have a great recipe for on my blog (search Lemon Curd). Another variation I’d love to try is either dark chocolate ganache or white chocolate icing. Under the cake recipe I’ll provide a simple, very basic coconut icing. I hope all the coconut lovers get to try and love it as much as I do.

P.S  If any vegans out there have tried this with egg substitute and margarine please let me know.

Coconut cake filled with coconut buttercream and topped with chocolate ganache

Coconut Lover’s Cake

1 cup of canned coconut milk
3 large free run eggs
1 teaspoon pure vanilla extract
3 cups of cake flour
4  teaspoons baking powder
1 cup of butter at room temperature
1/2 teaspoon salt
1 1/2 cup granulated sugar
1 cup of  unsweetened coconut ground, I actually found coconut for macaroons that had the right texture if you like a sweeter cake use half of each unsweetened and sweetened

Preheat oven to 350F

In a medium bowl sift flour with baking powder.

In a separate smaller bowl whisk coconut milk with eggs and vanilla until combined.

In a large bowl beat butter with salt and slowly stream in sugar until mixture is well combined and fluffy.

To the large bowl add 1/3 of the flour mixture and 1/3 of the coconut milk mixture to the butter mixture and combine well.  Scrape down sides of the bowl and repeat.

To the last 1/3 of the flour mixture add 1 cup of shredded unsweetened coconut.  Finally add the remainder of the coconut milk  and the flour mixture  to the batter and mix on medium until smooth.

Cake mix should be thick but  spreadable. Pour into two small 8 or 9 inch round cake tins or a large 12 inch one. Bake until a tooth pick or cake tester comes out clean from the middle of the cake approximately  35-50 minutes.

Cool in pan for 5 minutes before removing. When cake is cooled split cake in halves or thirds and fill with lemon or lime curd or the following icing. Top with lots of coconut, toasted or un-toasted.

Coconut Icing

1 cup butter (room temperature)
6 (to 8, if needed)cups icing sugar
1/2 cup coconut milk
1 cup of unsweetened coconut(optional, you can just cover it with it but when I fill the cakes I find the coconut helps it keep it’s shape)
1 teaspoon coconut extract (optional)

Cream butter with a mixer until smooth and creamy. With mixer on low, slowly add  6 cups of sugar,  coconut milk and coconut extract until blended well. Only add the extra 2 cups if needed. The recipe yields a large amount of icing I would cut it in half if you are making these cupcakes, but if you are making a 2 tiered cake you will need the full recipe.

Chocolate Topping or Filling

1 cup of semi sweet chocolate broken into pieces (chip size)
1/2 cup of coconut milk ( I used 1 cup in the cake, 1/4 in the icing and 1/2 for the chocolate so it works out to use a full can)

Slowly melt chocolate with coconut milk over a double boiler, when just melted and combined pour over finished iced cake or use to fill the middle, let cool completely before icing.

Ginger Apple Cake January 23, 2009

This dense cake is full of ginger flavor, not too sweet and great with tea. This recipe is a modification of the “Gingerbread” recipe in Making Fresh Bread part of the Love Food series printed by Parragon Books Ltd.

Ginger Apple Cake

2/3 cup of butter
3/4 cup of packed brown sugar
3 tbsp molasses
2 apple grated or diced finely
2 inch piece of ginger grated
2 tsp of lemon juice
2 cups of flour
2 tsp of ground ginger
1/2 teaspoon of nutmeg
1 tsp baking powder
2 tsp baking soda
1 egg
2/3 cup of milk

Preheat oven to 325 F.

In a saucepan melt butter, sugar and molasses over medium low heat. Once melted and well combines set aside to cool.

Peel, core and grate or dice dice apple.Add lemon juice and grated ginger, stirring well and set aside.

In a large bowl sift flour, spices, baking soda and baking powder. Make a well in the center and add the egg and milk, cooled butter mixture and combine with a wooden spoon. When it is mixed well add apples and ginger. Place in a cake tin or 2 loaf pans and bake for 30-35 minutes.

Gingerbread Brownies December 14, 2008

I had the worst craving for dark, spicy dense gingerbread a few days ago and was disappointed but slightly satisfied when I found it at the local coffee shop. Hush….I would have made it at home had I had molasses, the craving had no time for that. Anyway while noshing on the slightly dry icing covered concoction I had a thought to “invent” gingerbread brownies to take to Susan’s Veggie Christmas party. I was a little sad when I Google’d it and found at least 5 recipes, but oh well… the following is a slightly tweaked version of the same recipes that kept coming up.

Gingerbread Brownies

1 1/2 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 tsp of vanilla
1/2 teaspoon baking soda
1 scant teaspoon of ground cloves
1/4 cup unsalted butter, melted
1/3 cup molasses
2 eggs

Preheat oven to 350.

Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves in a large mixing bowl.

In a separate bowl, combine melted butter, vanilla, molasses, and eggs. Add to flour mixture, stirring until combined. Do not beat (the batter will be thick).

Spread batter in a greased 9×9-inch baking pan. Bake  for 30-45 minutes.  Take care to not over bake.

Cool on a wire rack. Dust with powdered sugar. Cut into squares.

Chai Cupcakes and Vanilla Butter Cream September 26, 2008

It’s my favorite tea drink…needed to make these in cake form.

Chai Cupcakes

1 cup of  butter

1/2 cup of veggie oil

1 1/2 cups white sugar

2  free-range eggs
2 teaspoons pure vanilla extract

1/2 tsp of each cinnamon  and cardamon

1/4 tsp each ground ginger and allspice

2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

2 good quality chai tea bags or equivalent loose tea

Pre heat oven to 325

In a saucepan combine milk and tea and gently heat over med low heat for about 5 minutes, just before a boil. Remove and let tea cool in milk while you are mixing other ingredients.

In a large bowl beat butter, oil and sugar until smooth. Add eggs, spices and vanilla and combine well.

In a smaller bowl combine baking soda flour and salt.

Add flour mix to the wet mix 1/3 at a time alternating with warm milk until all combined and smooth.

Mix should be kind of runny so ladle into muffin tins lined with cup cake liners 2/3 full . Bake approximately 20 minutes, until they come clean with a cake tester and don’t give to touch. Let Cool before Icing.

Vanilla Butter Cream

1 cup butter (room temperature)
6 (to 8, if needed)cups icing sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Cream butter with a mixer until smooth and creamy. With mixer on low, slowly add  6 cups of sugar, milk and vanilla until blended well. Only add the extra 2 cups if needed. The recipe yields a large amount of icing I would cut it in half if you are making these cupcakes, but if you are making a 2 tiered cake you will need the full recipe.

Carrot Cake with Cream Cheese Icing September 12, 2008

Umm, my favorite, that is all.

Carrot Cake

Servings: 18

Ingredients:

2 cups  flour

2 tsp baking powder

1 tsp of each cinnamon and cardamon

1/4 tsp allspice

1/2 tsp nutmeg

1 tsp baking soda

3/4 tsp salt

3/4 cup each granulated and packed brown sugar

3 free-range eggs

3/4 cup vegetable oil

2 tsp vanilla

2 cups grated carrots

1 cup drained canned crushed pineapple

1/3 cup unsweetened coconut

Cream Cheese Icing

1 pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla

1 cup  icing sugar

1/4-1/2 cup chopped walnuts of pecans for garnish

Preheat oven to 350 and get your pan ready. I use a large round pan whcih I later cut in half to have 2 layers. You could also make cupcakes, or two smaller cake tins.

In large bowl, add flour, baking powder, spices, baking soda, and salt.

In separate bowl,mix sugars, eggs, oil and vanilla until combined.

Pour sugar mix into flour mix,loosely combine.

Add carrots, pineapple and coconut. Transfer into pan(s) and bake for 30-60 minutes depending on pan type. It should be a deeper color, and bounce back at your touch. I always check the centre with a toothpick, cake tester or even twist tie and if it comes out clean it’s done. Let cool completely on wire rack before icing.

For the icing,  beat softened cream cheese and butter until smooth.

Add vanilla and mix well.

Beat in icing sugar, one-third at a time, until smooth. Ice cake and top with walnuts/pecans.

Traditional Banana Bread July 24, 2008

Ok, I am still having bananas ripening at lightening speed. There doesn’t seem to be too many good banana bread recipes, esp ones that require only a couple of banana’s. So here is a version I just made today.

Traditional Banana Bread

1/3 cup of butter melted

3 ripe bananas mashed with a fork

2 eggs

1/2 cup plain yoghurt

2-3 tbsp milk

1 tsp vanilla

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp all spice

1/2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

2 cups of flour

3/4 cup white sugar

Preheat oven to 350

Melt butter and peel and mash bananas. Combine in a medium bowl adding eggs, vanilla, spices, milk and yoghurt. Mix well.

In a separate bowl combine dry ingredients and mix well. Combine wet ingredients and dry ingredients until you have an even consistency. It is ok if you have little chunks of banana, most people don’t mind the texture, so unless you have kids or picky texture eaters you don’t have to ensure total smoothness.

Grease a loaf pan or prepare muffin tins with oil/spray/butter or paper.

Bake in oven, loaf usually take 30-60 minutes depending on loaf pan size, muffins take about 25 minutes.

Chocolate Banana Bread July 18, 2008

I keep making banana bread lately even though i can’t eat it cause the bananas are turning so fast. I am thinking you guys might be having this problem too so here is a different take on banana bread. If you wnat a plain one let me know and I’ll post that one too.

Chocolate Banana Bread

4 ripe bananas mashed with fork
1 tsp vanilla
1 cup oil
3 eggs
1/2 cup of yoghurt or sour cream
1/2 milk
1 tsp cinnamon

1 1/2 cups of white sugar
1/2 cup cocoa
3 1/2 cups of flour
1 tsp baking soda
1 1/2 tsp baking powder
1 cup of chopped nuts of chocolate chips (optional)

Preheat oven to 350

Mash bananas and add to a medium sized mixing bowl. Add eggs, milk,
sour cream, oil, vanilla, and cinnamon. Mix well

In a separate large mixing bowl add dry ingredients, not including nuts/chips.

Mix Wet ingredients with dry ingredients and mix well, add nuts/chips if wanted.

This recipe make 2 large loaves which will cook for about 1 hours and 15 minutes depending
on your ovens heat, I start checking it after 45 minutes usually. Or it make about 24 muffins.