smores cake.

smores
Although I didn’t do alot of baking and cooking this summer, i DID manage to whip up this smores cake for a dinner with friends one night. I woke up the next morning wishing we hadn’t eaten it all. It was a fun take on the classic smores (which is one of my most favorite deserts ever).

The cake recipe comes from the smores cupcake in vegan cupcakes take over the world.
(Shutterbean recently made a smores cake and posted a recipe here – No doubt hers is delicious!)

I poured the recipe into a 8×8 pan and baked it for 20 minutes.
After it cooled I made a chocolate ganache

1/3 cup almond milk
1/3 cup semisweet chocolate chips
2 tablespoons pure maple syrup

In a small sauce pan, bring the almond milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.

Ice the cake and then top with dandies marshmallows. Put back in the oven for about 3 minutes, but watch closely so your cake doesnt overcook and your marshmallows dont burn!

banana bread bites.

bananaWe were having a little sweets craving the other day, and these seemed to do the trick. Not quite a cookie, not quite banana bread – but definitely a combination of them both!  Good stuff!

Found the recipe over here.

2 very ripe medium bananas
1 tsp baking soda
1/2 tsp baking powder
pinch sea salt
2 Tbsp flax seed
1 tsp vanilla extract
2 Tbsp peanut butter
2 Tbsp agave nectar or maple syrup
2 Tbsp extra virgin olive oil
1 cup  flour
3/4 cup rolled oats
1/2 cup semisweet dairy-free chocolate chips

  1. Preaheat the oven to 375. In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, peanut butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
  2. Add in the flour and rolled oats and stir.
  3. Add  the semisweet chocolate chips and stir until just combined.
  4. Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a prepared baking sheet  Space about 1 inch apart, then slightly press down with back of spoon.
  5. Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.

black bean brownies.

BlackBeanBrowniesI really didn’t know what to think of these brownies when I saw them. I’ve successfully baked with beets before, but I wasn’t sure how black beans would work…  Plus, I have a hard time with vegan brownies in general. they either turn out way too cake like or they have TONS of oil in them.

Well, what do you know? Black bean brownies turned out pretty good! I will say these are pretty rich and have a deep chocolatey flavor. They don’t have a ton of sweetener to them, so you really taste the richness of the cocoa powder. If you like dark chocolate these are definitely for you. The peanut butter really helps balance that, so don’t skimp on that!  and extra bonus, they are gluten free! i don’t have very many gluten free recipes on hand, especially when it comes to baking – so it’ll be good to keep this one in mind when the time arises. Plus, it’ll be super fun to tell people they just ate brownies…with beans in them!

original recipe found here.

  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
  • 3 Tbsp oil
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup or agave
  • 1/4 cup + 2 tsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted natural peanut butter (smooth or creamy)
  • 2 Tbsp powdered sugar
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping
  1. Preheat oven to 350 degrees.
  2. Lightly grease an 8×8 baking pan.
  3. Prepare flax eggs by combining flax and water in the bowl of the food processor or blender. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients through baking soda and puree –  scraping down sides as needed. You want it pretty smooth.
  5. Add almost all of the chocolate chips and stir.
  6. Evenly distribute the batter into the 8×8 pan.
  7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
  8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips.
  9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
  10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.

indoor smores.

SMORES smores2

You want smores this winter but don’t have a campfire to make it happen? Fear no more! I have come to save the day!

  1. Preheat your oven to 450.
  2. In a cast iron skillet, add some chocolate chips. (about a cup or so). Cut your marshmallows (i used dandies) in half and top the chocolate chips with them.
  3. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
  4. Scoop with graham crackers.

banana chocolate chip mini donuts

bnana

I had some really over ripe bananas so I made some baked donuts! Baked donuts are definitely not the same as fried ones, but I’m scared to do all that deep frying in my kitchen ,so these will have to do for now…

  • 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
  • 1/2 cup Sugar
  • 1/2 cup soy or coconut yogurt
  • 1/4 cup earth balance, melted
  • Egg replacer for two eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips (I used cocoa nibs)
1. Preheat the oven to 325F
2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and soy yogurt. Mix until incorporated.
3. Add melted earth balance, egg replacer and vanilla extra and mix.
4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
5. Using a spatula, fold in the chocolate chips.
6. Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.
7. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.
8. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.

grasshopper pie.

grasshopperpie

I’ve said it before, but something about the holidays (especially easter!) makes me want to make pie. Last year I made a delicious chocolate pie; and this year its this frozen grasshopper pie (found here). This pie is crazy good. and its made with avocados and marshmallows. Yep. Avocado and marshmallows. Dont knock it. Try it and you’ll see how crazy good it is.

Chocolate Crust:
15 trader joejoes or other chocolate sandwich cookie
2 Tablespoons Earth balance, Melted

Mint Filling:

1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 cup soymilk
1 10-Ounce Package Dandies Marshmallows
1/4 Teaspoon Salt
1 1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract

Begin by combining the cookie crumbs and melted margarine in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.

Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and soymilk. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.

Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer. Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache. (recipe to follow)

I keep mine frozen, take out of freezer for 5-10 minutes and then serve.

Ganache
1/4 cup soymilk
4 oz choc chips
2 T maple syrup

In a small saucepan, heat up soymilk until its a rolling boil; remove from heat and stir in the chocolate chips and syrup. Top pie with it, and put back in the freezer to cool.

* I made my pie, and put in the freezer for about 2 hours, then made the ganache, topped the pie with it and put it back in the freezer for another 2 -3 hours before serving.

360. chocolate brownie waffles.

waffles

merry christmas! I dont usually make something THIS sweet for breakfast, but it was christmas morning! I thought milo would go crazy over these (which I think any other day he would – but these waffles were competing with PRESENTS this morning!). I had to serve them with a side of veggie bacon because I needed something salty to help balance all the sweet. Hoping to make some ice cream sundaes with the leftovers! Oh, and you can find this recipe in trusty ol’ veganomicon.

322. fauxstess cupcakes.

Everyone was up in arms yesterday all over facebook about the hostess cupcake business coming to an end. Although I dont eat them now, they were a big part of my childhood. My grandpa used to take us to the hostess store and we’d stock up. I was a huge fan of twinkies and cupcakes, but snowballs were my absolute favorite. I probably havent had a hostess product in about 10 years, (once I realized they use animal fat in their products that sealed the deal for me) – but the memory is bittersweet. It dawned on me that Milo will never know the hostess name – so him and I worked together this morning to make the fauxstees cupcakes that are from the ppk here. These also remind me of when I first went vegan. Baking from the ppk and vegan with a vengeance were my go-to for vegan recipes. These were kind of the kick off of the vegan cupcake craze, and they bring me back to those days. These did NOT turn out very pretty, but milo enjoyed eating them!

 

251. chocolate zuchinni bread.

This recipe, my friends is THE only zuchinni bread recipe you need.
I’ve attempted zuchinni brownies, chocolate zuchinni muffins, zuchinni bread, and these harvest muffins. Itwas by far the best recipe yet! Oh, i also learned that zuchinni is actually spelled zucchini. oops. Oh well.

This recipe is the best, but it also has the most white flower, sugar and oil than any of the other recipes. So I guess its better I discovered it later in the season. But it makes two loaves, so really, its not THAT bad when you divide it up among the two.

2 C flour
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
4 1/2 teaspoons egg replacer, mixed with 6T water.
2 t vanilla
1/2 C tofutti sour cream
3 C grated zucchini
3/4 C vegan chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and egg replacer until combined and slightly fluffy, 1-2 minutes.

Add vanilla and tofutti sour cream and mix until combined.

Add the flour mixture to the batter and stir just until combined. Add chocolate chips and zucchini and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.
Bake in your preheated 350 degree oven for 45-50 minutes. Keep an eye on it though! You may have to adjust cooking time.
Let it cool on a rack for 5-10 minutes and then remove from pans.

248. zuchinni brownies.

My neighbor brought me over a zuchinni about twice the size of my head – so I took a stab at making some zuchinni brownies. I still have half the zuchinni left!

3 Tbsp coconut oil, melted
1/2 cup unsweetened applesauce
3/4 cup honey
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1 tsp sea salt
2 cups shredded zucchini
1 cup or so of chocolate chips

For the Frosting:
3 Tbsp unsweetened cocoa powder
2 Tbsp coconut oil, melted
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract
Instructions

Preheat oven to 350F. Spray or line a 9 x 13-inch baking pan with parchment paper.

In a large bowl, mix together the coconut oil, applesauce, honey, and vanilla.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture in batches to the wet mixture, stirring after each addition. Fold in the zucchini and chocolate chips

The batter will be dry and crumbly, but don’t worry! Spread the mixture evenly into your prepared pan.

Place in the oven and bake for 25 – 30 minutes, or until the brownies spring back when gently touched. Remove from oven and allow to cool.

To make frosting:
In a medium bowl, add the cocoa powder to the melted coconut oil. Add in icing sugar, almond milk, and vanilla extract. Stir until combined. Spread over cooled brownies and cut into squares.

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