- 30th March
- 29th March
- 19th February
- 15th February
- 9th February
- 30th January
- 26th January
Vegan baking is all hard science. I wish I could tell you that it was all art and finesse and clap your hands if you believe, but there’s little bits of butter molecules and apple sauce ions and somethings they come together to break your heart.
This was my attempt at approximating the genius of the Trader Joe’s Truffle Brownie mix. Basically buy that box, follow the instructions but HALVE the amount of butter, and bake a little longer… bingo, perfect, gooey, moist, life-affirming brownies.
I googled for awesome brownie recipes and went for the NPR’s Splendid Table recipe here: http://www.splendidtable.org/recipes/supernatural-brownies. Except there’s like, a ton of steps, and aluminum foil (which is not something I ever purchase because I AM NOT MADE OF MONEY) and that’s just not going to happen.
So. Mistakes were made. What this ended up being in real life was kind of a brownie ring with hot fudge in the center. This is not all bad, it’s just sort of very weird, and definitely not a brownie.
IT’S MORPHIN TIME.
Accidental Hot Fudge Recipe
2/3 c butter
8 oz chocolate chips
1/2 c apple sauce
1 c sugar
1 c brown sugar (firmly packed)
1 c flour
I ended up baking all of that. But you will not make this same mistake.
Instead, you will, over VERY LOW HEAT, mix the chocolate and butter. Keep stirring, just keep stirring.
In a separate pot, cream the apple sauce and sugars.
Then what do we do? We stir.
All of it. VERY low heat. Let it all melt into one beautiful, chocolatey mass. Dash vanila.
Fold your flour in, letting the mixture thicken. Now you have your hot fudge. I guess you could put it on ice cream or eat it with a spoon or put it in ball jars and give it to unsuspecting relatives, but no. We have grand plans.
Let the hot fudge cool, but DON’T FREEZE IT like I did.
Add in a whole package of Rice Dream or Soy Delicious or whatever Vanilla Bean ice cream.
2 oz rum
1/3 c soy milk
Pour into ultra classy wine glasses from World Market. Put on your best flowy blouse and walk around the house pretending you’re Olivia Pope, because you’re a fixer, and you deserve some milkshake.
- 23rd January
- 7th January
- 6th January
- 29th December
- 27th December
Lemonade Iced Tea SorbetDessert
2 cups boiling water
4 regular-sized English Breakfast tea bags
3/4 cup sugar
3/4 cup fresh lemon juice (about 4 lemons)
1 cup ice water
Mint sprigs (optional)
1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.
Recipe and photo credit to Cooking Light Magazine, recipe by Lisë Stern.
- 26th December
- 23rd December
- 15th December
Who doesn’t love chocolate ice cream? Ever since the weather has gotten warm, I have been experimenting with making “ice cream” in my Vitamix. This appliance has become essential for making many of my sauces, soups and other creations.
Having just recently taken a trip to Hershey, PA- the land of chocolate, I felt inspired to create a chocolate ice cream that doesn’t have sugar. Believe me, staying away from all that chocolate in Hershey wasn’t easy, but coming home and making this yummy ice cream made it all worth while.
Here’s the recipe:
2 handfuls raw cashews
1 frozen banana
1/3 cup unsweetned cocoa powder
1/2 teaspoon vanilla stevia
1 tablespoon unsweetned almond milk
10-12 ice cubes
Combine all ingredients in vitamix and blend on “frozen dessert” setting. You will have to use the blending stick to help it all mix together. Blend until it becomes an ice cream like consistency. Garnish with unsweetned carob chips (as I did in the picture) if you’d like!