Tag Archives: chocolate

Bake Sale Success aka Partying With the Haiti-ins.

Remember this scene?  Well, we made some serious room at the table yesterday.

At the Vegan Bake Sale for Haiti at Locali we raised … (drumroll please) … $3285.43!!  Which will all be sent to Doctors Without Borders for relief in Haiti!  Thank you so much to everyone who came out and loaded up on goodies.  Thanks especially to Beth who completely bought me out (and several other people) at the end of the day! These pictures are courtesy of the lovely Ashley.

Haitian Flag Cupcakes!

S’Mores Explosion Cupcakes by Alix!

The greatest guy ever!

My Oatmeal Cream Pies!  I also had Peanut Butter Chocolate Chip Blondies and Fat-Free Berry Bran Muffins that all sold out!  Hooray!

And in conclusion may I please remind you it does not say R.S.V.P. on the Statue of Liberty.

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Holiday Gifts Galore

Hey folks.  I been busy.  Busy making these lovely little jars of happy.  And baking.  Right now my house smells like a gigantic carrot bundt cake.  I wish my house WAS a gigantic carrot bundt cake.  Breakfast in bed?  No.  Breakfast IS bed.  Perfect.

So I think this is a really great Christmas/Hanukkah/YaKnow/TheOneWithThePole gift!  Go out and get yourself some mason jars and fill them up with dry goods for your favorite cookie recipe.  Include the recipe with the gift so your gift receivers know what the heck to do with the stuff.  Put some pretty do-dads all over the jar.  SMILE!  Give it to someone!  This is so much fun!  We all really like each other!  Look at all that smiling!

Now ain’t that just a thing of beauty?

Happy Holidays!!!

Next Day Brownies

Ah, the eternal quest for good vegan brownies continues.  JUST KIDDING IT’S OVER THEY’RE RIGHT HERE.

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I can’t understand why I didn’t make these before.  They’re Isa’s recipe from the Post Punk Kitchen, and clearly they are ace.  The perfect balance between fudgy and cakey brownies and a deep chocolate flavor make these epic.  The best part about them is that they get better the longer you let them sit!  Thus, I dub them “Next Day Brownies.”

(recipe courtesy of Isa)

Ingredients

  • 1/3 cup flour
  • 2/3 cup cold water
  • 12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)
  • 1 cup semi-sweet chocloate chips (I use Ghiradelli)
  • 1 3/4 cups sugar
  • 3/4 tsp. salt
  • 2 tsp. vanilla
  • 1/2 cup oil
  • 3/4 cup good quality unsweetened cocoa powder (I use Droste)
  • 1 1/2 cups flour
  • 3/4 tsp. baking powder

Directions

  • In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.
  • Preheat your oven to 350.
  • When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).
  • Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.
  • Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.


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I had a party and people kind of picked at them as they cooled, but it was the breakfast brownie the next morning that made my eyes roll back in my head.  What’s the deal!?  Something about sitting in the fridge overnight allowed the chocolate chips I added to the batter to harden and the flavors to mingle together in bliss.   I added 1/4 C chocolate chips and 1/4 C walnuts to the recipe for my own preference.  I’m now imagining all the add-ins that could make these even more incredible!   These brownies are bomb.  That’s all I can say.

Daring Bakers February: For The Love of Chocolate

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With much thanks to February’s hosts – Wendy of wmpesblog and Dharm of DadBaker – I give you my take on a Flourless Chocolate Cake and vanilla ice cream. The original recipes posted in the DB forum were chock full o’ heavy creams and eggs so I decided to check out what the other alternative (we’re just like the Gin Blossoms) bakers were doing. Shelleyfish brought forth a recipe for a raw chocolate cake and I had to bite. I’m of the brownies-for-breakfast foodie school, so I like to try to work healthy foods into my diet in sneaky ways. I’m like Jessica Seinfeld minus the children. The only one I’m duping is me.

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Recipe (from Jennifer Cornbleet’s Raw Food Made Easy)

Ingredients

1 1/2 cups raw walnuts, unsoaked
dash salt
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract (optional)
2 teaspoons water
1/2 cup fresh raspberries for garnish (optional)

Directions

  • Place walnuts & salt in food processor fitted with S blade and process until finely ground.
  • Add the dates, cocoa powder, and optional vanilla and process until the mixture begins to stick together.
  • Add the water and process briefly.
  • Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours.
  • Decorate the cake and plate with fresh raspberries before serving if desired.
  • Covered with plastic wrap this will keep for three days in the fridge, or two weeks in freezer. Bring to room temp. before serving.

To accompany my raw chocolate friend, I called up his pal Raw “Vanilla” Sorbet.

Recipe

Ingredients

5 bananas – peeled, sliced, and frozen

1/3 C coconut cream (refrigerate coconut milk and scrape off the solids)

1/3 C coconut milk (the remaining liquids in the can)

4 T agave nectar

1 t vanilla

Directions

  • Place all your ingredients in a blender (preferably Vita-Mix because it owns) and blend until creamy.
  • Freeze again to let it set up, or just scoop it out with a spoon because you won’t be able to resist.

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My sorbet looks a bit mushy because I was trying to rush to get this post up today and trying to take my photos before the natural light went away! So there was no time to freeze it before taking the picture. Boo. It tasted wonderful though! Neither the banana flavor or the coconut was too strong – it didn’t taste anything like a pina colada so I was happy. I pressed my cake into cookie cutter molds in honor of Valentine’s Days past. The cake itself is delicious – you only need a couple bites because it is so dense and rich. The thing I love the most about raw desserts is the fact that you’re really just eating fruit and nuts. So you can indulge without the sugar rush and feel like you’re building muscles so you can be big and strong. Ya know.

Teany

Forgive the cell phone photographs, but I have to review Teany.  There are prettier pictures on their website.  It’s my favorite go-to spot for a rainy day and we’ve been having quite a few of those recently.  On my last trip, I tried their vegan quiche:

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It came with a really good vodka sauce on the side and a green salad that I had with their tahini dressing.  The quiche was WONDERFUL.  It had a very soft crust and a nice quichey(quiche-esque? quiche-ish? the word ‘quiche’ looks like it’s not real now that I’ve typed it so many times) texture and the flavor was perfect.  The sauce on the side was also really good – some nice mushrooms hanging out in there.  I sat around working and grazing for about an hour before I started wondering if it was time for dessert. It’s always time for dessert.  I ordered the Chocolate Macaroon Cake:

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Ridiculously good.  This shouldn’t be allowed to exist.  It was chocolate cake with chocolate coconut buttercream.  Enough said.  I am in love with Teany and its preciousness.  I didn’t have any tea this time (coffee addiction is too strong) but the Green Cherry Blossom tea is beautiful. Of course there’s the whole Moby connection – which is very cool.  Check out his blog! Go eat their Chicken Salad Salad!

Brownies For the Win AKA Stop It With the Chocolate Already

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These bad boys are adapted from Have Cake, Will Travel’s Butterscotch Chocolate Fudge Brownies.  Thanks for sharing!!

Original Recipe

Butterscotch Chocolate Fudge Brownies

preheat oven to 350F. prepare an 8×8 pan with non-stick cooking spray.

in a microwave-safe bowl (or in a double boiler), melt:

1 1/2 cup mix of vegan butterscotch chips and semisweet chocolate chips (if you cannot find butterscotch chips, go for all chocolate)

set aside to let cool.

place melted chocolate in a large bowl and whisk in:

1 cup sweet potato purée
2 T mild-tasting oil (vegetable, canola…)
1 t pure vanilla extract
2 T soy creamer (or milk alternative)

in a separate bowl, sift together:

1/4 cup organic powdered/icing sugar
1/2 cup light spelt flour
2 T unsweetened cocoa powder
pinch fine sea salt
1/4 t baking powder

combine sweet potato & flour preparations, fold in:

1/2 cup mix of vegan butterscotch & semisweet chocolate chips

mix until combined. pour batter into prepared pan, bake for 28 minutes. let cool on a rack, place in fridge (still in pan) once cool enough or even in the freezer for more ease of slicing. I love to eat these when they’re really cold!

My adjustments

I didn’t have access to sweet potato puree (really I’m just to lazy to puree potatoes) so I used a canned butternut squash puree.  I also can’t find vegan butterscotch chips in this neck of the woods (which is kind of unbelievable considering the monstrosity of this city).  I doubled the recipe because I’m a nut (and I wanted to share these beauties with everyone).  That last fact turned out to be a bad idea because I polished most of them off by myself.  I had a few days when I ate these for breakfast and felt heart paliptations for hours.  Wheeee!  I also used almond milk because … I had some.

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When I first tried one of these, I wasn’t really sure how I felt about them.  However, after chilling them in the fridge they took on this moist, chewy texture that is amazing.  They’re very dense, which is the way I like a brownie to be.  They’re still not quite what I’m looking for as far as replacing egg/milk laden brownies, but they are definitely a giant leap in the right direction!  I think I’ll try adding flax and Earth Balance on the next trial – which will be a while from now.  I’m still recovering.

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Black and Purple and Full of Spiders

Sounds appetizing, right?

Oh it is.

I was insane to make these – I had no free time last week and the two hours I did have were devoted to being in the kitchen.  I used my old tried and true frosting recipe:

Ingredients

1/2 C Earth Balance

1/2 C Vegetable shortening

1/4 C cocoa powder

3 C powdered sugar

1 tsp vanilla

2 T soymilk

Directions

  • Mix the Earth Balance and shortening together until thoroughly combined
  • Mix in cocoa until incorporated
  • Mix in powdered sugar in small batches until completely incorporated
  • Add the vanilla and soymilk and mix until fluffy
  • Store in the fridge until using or use immediately.  If you store it for later, let the frosting sit at room temperature for a half hour or so before using.  Re-mix it too.  Ya know.

For the cake, I used Dreena Burton’s recipe for Chocolate Sin-nammon cake in Eat, Drink, and Be Vegan.  Hooray!

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Oh yeah, and how ’bout that President Obama?