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.

Chewy Coconut Squares July 6, 2009

Tastes almost like a mounds bar, but better. Super easy to make but you have to wait for them to cool.

Chewy Coconut Squares

Chewy Coconut Squares

Pre-heat oven to 350F

Crust

1 1/2 cup of chocolate cookie crumbs

1/3 cup of melted butter

In a medium bowl melt butter, add cookie crumbs and combine well. Turn into a 8×8 inch greased pan and pat down evenly to form crust.

Topping

1 1/2-2 cups of unsweetened dried coconut

1 cup of chocolate chips

1 can of sweetened condensed milk

1/2 cup of nuts optional

1 tsp vanilla

In a medium combine ingredients and using a spatula spread evenly over cookie crust. Bake in oven until golden borwn ontop, approximately 25 minutes. Don’t worry if it’s not set in the middle as it cools it comes together. Cool completely, cut into bars and serve.

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

Lemon Curd for Tarts or Pies or just eating by the spoonful December 14, 2008

I love lemon pie and I’ve tried a lot of recipes, I’ve done the whole pre-made lemon which is good in a pinch but if you are willing to put some extra effort in this is well worth it. In my search for the best lemon curd I found a Lemon Tart recipe on epicurious.com I’ve never tried the crust recipe because I’m partial to my Mom’s pie crust recipe. If you are interested in the original here is the link….http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349 . The following is a direct copy of the recipe form the above link without the crust recipe. If you want mine, search for pie crust.
Lemon Tart Filling

• 2 large eggs, cold
• 2 large egg yolks, cold
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

For the sabayon:
Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.

Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

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.

Classic Chocolate Chip Cookies November 3, 2008

It’s classic because everyone needs their favorite chocolate chip recipe, this happens to be mine.

Chocolate chip Cookies

1 cup butter at room temperature
1/2 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 -2 cups chocolate chips
Preheat oven to 350.

Cream butter with sugar. Add vanilla and eggs, mix thoroughly. In a separate bowl combine dry ingredients  Add dry to wet, and mix well. Add chocolate chips and combine.

Place dough in fridge for about 30 minutes while oven heats up.

Grease a cookie sheet and  drop batter by  teaspoon unto sheets. Bake for about 8-10 minutes or until they are golden brown on bottom. Remove from oven and let cool on cookie sheet for about 5 minutes before transferring to wire rack.

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.

Brownies September 14, 2008

Brownies there is nothing else to say…. (psst you can also find this recipe on the Hershey’s website and they have a chocolate  icing to go along with it, I’m just not a huge icing fan)

Brownies

• 1/2 cup butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup  Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips or 1/4 c of each

Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Mint brownies… add mint chocolate chips and substitue 1/4 tsp of peppermint flavoring for the vanilla. If you like icing on your brownies, make your favorite chocolate icing and add 1/2 tsp of peppermint extract to it. If you are going to do this I might omit the peppermint extract from the brownies themselves and use regular chocolate chips so it’s not mint overkill.

Peanut butter brownies.. you can do this a few ways, omit the nuts and pour half of the batter in the pan. Spread out as evenly as possible and then drop small tsps of peanut butter, spacing them out, imagine cutting them into square syou wnat one for every “middle”, cover with the rest of the batter.

Another way to do it is to make peanut butter icing and ice while the brownies are still warm. I would still ommit the nuts and maybe replace the chocolate chips with peanut butter ones if you want another peanut kick.

Play with the combos of icings and chips. Add some amaretto to the brownies and make Amaretto icing. Or make with dark chocolate chips and make a coffee icing. This would also be good topped with fluff or the cream cheese icing I posted with my carrot cake recipe.

Peanut Butter Icing

2 cups powdered sugar
1/4 cup milk or soy milk
1/4 cup butter or margarine
1/2 cup peanut butter
1 teaspoon vanilla

Combine all ingredients in a medium bowl and beat well until creamy.  Ice brownies while still warm, then let cool. This works really well as a vegan icing if you sub soy milk for milk and butter for vegetable margarine.

A bad habit my sister Sandy taught me is to freeze your uncooked mixture over night and spoon out individual portions when you want a hot brownie. This is nice if you have will power or live alone. Just find a shallow microwavable dish and put about 2 tbspn in it, cook for about 40 secs depending on the mircrowave but sandy and I also liked our a little undercooked. We would also put peanut butter in it or icecream on top…yum!

Most Amazing Hot Fudge Sauce August 15, 2008

Top ice cream, cheesecake or just eat by the spoonful…

Hot Fudge Sauce

Place 3 tbspn of butter and 1/2 cup of cream in a sauce pan over medium high heat.

Melt butter and bring mixture to a low boil.

Add 1/3 wit sugar and 1/3 cup fo brown sugar and stir until dissolved.

Lower heat and add a pinch of salt and 1/2 cup of cocoa, stirring with a wire whisk until you have desired thickness.

Serve immediately or store in a pourable container, if mix gets too thick add a little bit of milk at a time stirring constantly to combine.