And that is precisely why I enjoy making them. I’ve had a cold and have been forced to sit inside for the past few days. I have a hard time staying still – even when I am knocked up with Sudaphed, Zicam, and Emergen-C. In my delirious OTC drug-haze I felt compelled to bake.
Well, ok let’s rewind for a second. I made these muffins while visiting my sweet precious girls, Chloe and Sarah, in Berkeley. The second day I was there Chloe got a sinus infection and the sky opened up with a brutal non-stop rain. We could do nothing but hang inside, watching episodes of Freaks and Geeks and baking with what they already had in their pantry. I wanted to make something vegan, and luckily these muffins don’t call for soy milk or margarine — two things the girls don’t have being omnivorous chicks. They DID have a few zucchini and bananas – score!
I halved this recipe from theppk.com
Combine these with this:
And any sick person is instantly cured. I’ve created a new panacea!
Jelly Donut Cupcakes
Whenever the boy goes into the studio to record, I know it’s time to start baking. His bandmates are bottomless pits for baked goods, so I can get all this good stuff out of the house before I devour an entire pan of muffins. Thank you boys, for your furnace-like metabolisms. The recipe is from Veganomicon.
Sidenote: I didn’t have enough confectionars sugar left for the top so they look a bit … gorey.
Dreena’s Homestyle Chocolate Chip Cookies
I’d like to start out by saying — this recipe slays (SLAYS) every chocolate chip cookie recipe ever. SLAYS. I used spelt flour for the first time – hooray- and everyone I gave these to freaked out, not at all believing in their vegan-ness. To quote a conversation with my boyfriend:
Boy: These can’t be healthy with all that butter
Me: No butter, holmes.
Boy: OK, all that margerine.
Boy: What the hell is in these things!? WHY ARE THEY SO GOOD!?
Recipe from Everyday Dish
1 cup unbleached all-purpose flour (see note)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1⁄4 teaspoon sea salt
1⁄3 cup pure maple syrup
1⁄4 teaspoon blackstrap molasses
1 – 1 1⁄2 teaspoons pure vanilla extract
1⁄4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips
Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).
Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.
Makes 9-12 large to average sized cookies
© Copyright 2005 Dreena Burton
Now that you are one step closer to e-diabetes, I should mention that I’ve been eating and making lots of actual healthy things (I promise) that I’ll post soon.