Archive for March, 2010

March 23rd, 2010

brownies

340g of chocolate(1 bag vegan chocolate[found at most health food stores in Canada, choices, capers, wholefoods])
1/2 cup butter(I used earth balance vegan marg)
3 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup crushed graham crackers(or small graham crackers)
1/4 cup chopped walnuts(optional)

preheat oven 350F

line 9×9 pan with foil. lightly oiled.


melt chocolate and margarine in double boiler

add chocolate melted to all the other ingredients in your mixing bowl.
fold in the graham crackers.

I used these graham cracker bunnies because for one they’re small and for two they don’t contain high fructose corn syrup like the honey maid graham crackers.

pour and spread evenly into the pan.

if you bake in a 9×9 pan bake 40-50 minutes

once it is cooled down, not totally cold necessarily but able to move, take the foil out of the pan and flatten the edges. let cool down to fairly cold, and cut into desired square sizes.

doesn’t matter how big or small you cut them you’re going to end up eating another one..

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March 22nd, 2010

Vanilla Marshmallows(blue agave nectar)

marshmallows with agave nectar instead of corn syrup

3 packages unflavored gelatin
1 cup ice cold water
1 1/2 cups sugar
3/4 cup blue light agave nectar
1/4 teaspoon kosher salt
1 teaspoon vanilla bean paste
1/4 cup icing sugar
1/4 cup cornstarch

pour 1/2 cup of cold water in your mixing bowl with the gelatin

put the other 1/2 cup of water with the 1/2 cup sugar, and 3/4 cup agave nectar in a pot on the stove at a medium heat

in the mixing bowl put the salt and the vanilla bean paste as well.

place your candy thermometer in the pot on the stove.
once it has reached a temperature of 240F remove from heat.

pour slowly into the mixing bowl on a low mix speed. put the cover guard edges on your mixing bowl and crank up to high speed for 20 minutes. (it spits hot sugar all over the place if you don’t have the guard edges for your bowl.)

while that is mixing
mix the 1/4 cup icing sugar and 1/4 cup corn starch together in a container

cover your pan with cling wrap and oil it, and cover with sugar/corn starch mixture.

once the mallow is all whipped up
plop it into the cling wrap sugar dusted pan.

dust the top with the sugar/corn starch mix as well, and cover with cling wrap.
and put in the fridge over night!

slice up to whatever size you want, and roll sides in the leftover sugar/corn starch mix. store in an air tight container.

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March 19th, 2010

Happy Saint Patrick’s Day! Guinness Brownies

GUINNESS IN BROWNIES! GROSS!

You mean delicious right? yes, yes I do.

Super rich and dense and moist and spicy earthy chocolate flavor.

after a night being in the fridge the Guinness beer flavor is not noticeable, it’s only the rich spicy flavor left. really good

They have a perfect texture, very pleased with them.

4 eggs
3/4 cup sugar
12 oz chocolate (melted)
6 tablespoons earth balance vegan margarine
3/4 cup flour
1/2 teaspoon cinnamon
3/4 cup cocoa
1 1/4 cup Guinness (with out foam)

bake at 375F 20-30 minutes

dust with icing sugar when cooled

I found a new purpose for my leaf tea clampy thing. s-m-a-r-t.

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March 16th, 2010

perfect soft buns

1 cup soy milk
1/2 cup water
1 tablespoon honey
1/4 cup margarine
1 egg
4 1/4 cups flour
2 1/4 teaspoon yeast
1 1/2 teaspoon salt

raise 45 minutes

cut into portions of desired size and lay out on pan.
do an egg wash if desired(I didn’t)
cover and raise for 20 minutes

preheat oven to 400F
bake for 10-15 minutes depending on size

these are super soft and don’t dry out a few days later like other buns I’ve made in the past. great for hot dogs, hamburgers, sandwiches, and I guess anything!

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March 14th, 2010

Pi(e) day, apple cranberry pie


3.14

pie pastry
2 2/3 cup all purpose flour
14 tablespoons margarine
2 egg
pinch of salt
6 tablespoons ice water

kneed together(even in mixer, this pastry is really easy and forgiving)
section out into two equal parts and roll flat

press one into an oiled and floured pie pan, and poke holes in it with a fork.
roll up the top with parchment paper and put in the fridge until ready

egg wash
milk
1 egg yolk beaten

pie filling

2 1/2lbs of apples cored, peeled and cut into slices
1/4 cup cranberries(fresh or dried)
1/2 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

fold all ingredients together in a bowl, then dump into the pie pan, pressing down slightly making top even
take the parchment paper with top crust out of the fridge and flop onto the pie. roll and pinch the crust together and stab some vent holes in the top. then put the egg wash on top.( not necessary)

preheat to 425F
bake for 15
reduce temperature to 350F
bake for 40-50minutes

until the crust is nice and brown and the apples are soft when pierced through the vent holes with a knife.

deeelicious

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