May 2, 2007

Strawberry Ice ‘Cream’ and plain chocolate cuppers with chocolate frosting. my cooking hasn’t exactly been all that great this week, so lets just focus on the ice cream. i hate cooking ruts =(

i made gluten free cookies the other day and they were actually very good. becuase of before mentioned rut, they will be posted tomorrow. i’m trying to spread it out over a few days 😉


sweet things

April 20, 2007

So, I know I promised the sugar overload post yesterday… but I ran out of time. I hate that. Time either goes by so fast, or crawls by and it always seems like I have stuff to do on the days it just won’t slow down.
ANYWAY, here it is one day late. I even included my chocolate chip cookie recipe which is so good. Now I just need to figure out a wheat free version….

For these, I made this recipe and subbed 1/3 cup cocoa powder for part of the flour. They had such a good texture, and I was having so much fun making these I put little hearts on the front and sprinkled them with sugar. If you are going to try them, I would sub slightly more cocoa in (1/2-3/4 cups). They were delicious, but the chocolate flavor was a little too subtle.

And a VCTOTW recipe. I made mint chocolate ones, but the remaining ones were smashed and the pictures were crepe. So you get the Coconut Lime cupcake picture. They were so good. Funny story: I brought these to an Easter dinner with family and everyone was either fascinated at the idea of vegan cupcakes or they made fun of me. But that was only the adults who were poking fun =D
Anyway, an elderly woman was there and she has bad vision. She thought these were cucumber cupcakes, and thought perhaps I was taking the whole vegan thing a little far. lol.

On most every vegan community I have ever visited, there is a large discussion on the best chocolate cookie recipe. I personally dislike cakey cookies, but the thin crunchy ones seem to much like crackers. My favorite cookies are slightly crunchy on the outside, and soft and chewy on the inside. The batter also has to taste good raw-that’s half the fun of making cookies. I just veganized the recipe I made before going vegan, and they taste the same if not better. Actually, of course they taste better. Everything tastes better when it’s vegan.
These taste so good with a glass of rice or soymilk.

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup slightly softened Earth Balance
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 TB cornstarch mixed with 5 TB rice/soy milk
* 1 3/4 cups Chocolate Chips

375 F
Cream Earth Balance and sugars. In a seperate bowl, stir together all of the dry ingredients. Stir sugar mixture and dry ingredients together. Stir in the cornstarch mixture and the vanilla. Fold in chocolate chips. Drop by spponful onto a cookie sheet, and bake for 9-11 minutes until slightly browned on the bottom.

April 11, 2007

Did ya miss me??? Probably not…. Anyway, lots of cooking has been going on, but not much time for blogging. To get myself back into things, here is a recipe. Seriously these things are so good. And pretty easy too. Just be sure your mini donut pan is nicely oiled or you will end up with a big pile of donut crumbs. The very first recipe of donuts I made stuck so badly I had to pick them out with a spoon =(
I made two other varieties before these, but the pictures were deleted. Good excuse to make more wouldn’t ya say?

1.5 cups flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/8 tsp. salt
One recipe egg replacer * or Ener-G equivalent to 2 eggs
2/3 cup sugar
1 tsp. vanilla
1/2 cup milk
2 TB Earth Balance-melted

325 F.
Combine first four ingredients. In separate bowl, mix ‘eggs’, sugar and vanilla until thick. Alternately pour sugar mixture and milk into flour mixture. Mix until smooth and soft. Spray mini donut pan lightly with cooking oil, fill 2/3 full of batter. The batter is really thick, so the easiest way to do this is to fill a sandwich bag with the batter and squeeze it into the pan. Otherwise it’s just a huge mess…. Bake 8-9 minutes (NO longer! They will get dry). Repeat until batter is gone.
Now the fun part. Fill a plastic bag or RubberMaid container with about 1.5-2 cups powdered sugar. Put in three or so donuts and shake until fully covered. Dust a little bit of the sugar off.

You could also glaze these with a powdered sugar-water glaze, but the powdered sugar by itself is so much more fun.
Makes about 28-30.

*Egg Replacer (I forgot this first time around…)

1 tsp Baking Powder
1/2 tsp Baking Soda
2 Tbsp Flour
3 Tbsp Water

I am a little late in getting it, but I finally had enough money to buy Vegan Cupcakes Take Over the World.
I know that almost every cooking blog has been posting cupcakes like crazy, but there is good reason for that. They are so cute and fluffy, and taste darn good. And, they are very easy to photograph. I was a little apprehensive about the frosting on these- it has EB and shortening- but it was so good with the crushed cookie bits.

I have so many food pictures ready, but not a lot of time to type out recipes. So, they will be coming soon hopefully over the weekend =)

Hello world!

February 13, 2007

A food blog seemed like a good idea… hopefully it turn out to be one. I am new to the whole food blog thing, so I am not sure how to get it started.
All recipes posted here will be animal and cruelty free: AKA Vegan. A great recipe on veganism can be found here. I would definitely recommend it.
I am still working on links and pages, so bear with me. The about me section will be done very soon… hopefully. For now, my very first recipe post. We’ll start with something nice and un-healthy – full of sugar 😉

1/4 cup earth balance margarine
1/2 cup unsweetened applesauce
1/2 oil
1/4 soymilk
1 1/2 peanut butter (I used chunky)
2 cups sugar
4 teaspoons molasses
2 teaspoons vanilla

3 cups oats
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

350 degrees F

1. Sift flour, oats, soda, salt and cinnamon.
2. Cream peanut butter, margarine, and sugar until well combined. Stir in applesauce, milk and oil. Cream until well combined. Beat in molasses and vanilla. Fold in oat/flour mixture.
3. Drop by rounded spoonfuls onto a cookie sheet. Flatten slightly with a fork.
4 Bake for 12-14 minutes, until lightly browned on the bottom.