an unreasonable amount of baking

March 2, 2010 at 3:44 am (desserts, recipe, vegan)


in an even more unreasonable amount of time. for the past few days, that’s all I’ve been doing. and here are the fruits of my labors:

heavenly biscuits from Flavor Vegan. on their own I thought they were a tad bland, but a nice buttery spread really complimented them.


chocolate chocolate chip walnut cookies from Veganomicon. they might look ugly, but they sure did taste amazing!


peanut butter, chocolate chip, and banana coconut cookies I made on a whim one night to bring in to work the next day. the unanimous favorite amongst pretty much everyone were the banana coconut, and I’m going to try and experiment with turning them into muffins sometime soon.


satanic sugar cookies from The Gluttonous Vegan for my beloved friend Danny.


peanut butter chocolate brownies I made today to use up the rest of the peanut butter I bought (since I’m not a big fan of it in general). I modified this recipe, here’s what mine consisted of:
ingredients:

  • 1 1/2 cup all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 mashed bananas
  • 1 cup creamy peanut butter
  • 2 oz melted semi-sweet baking chocolate
  • 1 tbsp cocoa powder
  • 1/2 cup soymilk

directions:

  • preheat oven to 375 degrees. lightly crease a 9×13 baking pan.
  • in a medium bowl, mix flour, baking soda, baking powder, salt, and cocoa powder.
  • in a large bowl, mix bananas and sugar until smooth. add peanut butter and melted chocolate and cream together.
  • mix dry ingredients with wet ingredients and milk gradually.
  • bake for 25 – 30 minutes, or until a toothpick inserted into mixture comes out clean.
  • let cool and decorate with either homemade or store bought frosting (I used Funfetti).

nutritional information:
makes about 16 decent-sized servings

  • calories: 232
  • fat: 10g
  • sodium: 83mg
  • carbs: 32g
  • fiber: 2g
  • sugar: 11g
  • protein: 6g

not bad for brownies! and they’re very rich tasting, so you really wouldn’t be able to tell that they’re fairly low-calorie. thank goodness for bananas. :>

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rainbow cupcakes with avocado buttercream frosting

February 24, 2010 at 6:56 pm (desserts, recipe, vegan)


my friend Christine’s 21st birthday is today, and if you knew her, you would know immediately why these cupcakes epitomize her to a T. I used a couple different recipes and made a few alterations, so I’ll just re-post everything here.

Rainbow Cupcakes
ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 1 – 2 tbsp white granulated sugar
  • 2/3 cup canola oil
  • 1 cup cold water
  • 3 tsp lemon juice
  • 2 tbsp vanilla extract
  • food coloring of choice

directions:

  • preheat oven to 375 degrees and line your cupcake pan with liners or grease with non-stick spray.
  • combine flour, sugar, baking soda, and salt in a large bowl.
  • in a separate (small) bowl, combine water, canola oil, and vanilla.
  • add the ingredients in the small bowl to the dry ingredients in the big bowl gradually, whisking everything together while doing so.
  • once combined, add lemon juice and stir together well.
  • separate batter into different bowls, one for each color you plan on using. I had five colors, and the batter makes about five cups so I put a cup in each bowl.
  • squeeze about 1 – 2 teaspoons of food coloring into each bowl and whisk together until combined.
  • pour the batter into the cupcake pan, one color at a time. I used a tablespoon to measure it out.
  • bake for about 20 minutes, then let cool on a wire rack.
  • makes 12 generously-sized cupcakes.

Avocado Buttercream Frosting
from Alton Brown (aka my hero)

ingredients:

  • 2 pitted and peeled avocados
  • 1 pound powdered confectioner’s sugar (yeah.. I know. it pains me to write this, and pained me even more to make it. but it tastes damn good.)
  • 2 tsp lemon juice
  • 1/2 tsp lemon OR vanilla extract

directions:

  • chop and mash avocados in a large bowl so they’re easier to mix. I used a potato masher.
  • add lemon juice and whisk together until smooth and light green.
  • gradually add sugar, about 1/2 a cup at a time and mix until you reach a light and smooth consistency.
  • add extract and combine until mixed together.
  • the frosting is going to be a lot more like an icing, it was kind of difficult for me to frost the cupcakes without it melting all over the place. so I would suggest putting it in the refrigerator until it’s a little more solid to make it easier to decorate.

now, I’m not even going to bother with the nutritional information for these because it’s not pretty. these are so not even close to being good for you, but they’re delicious and perfectly acceptable for a special occasion like someone’s birthday. all you have to know is that there’s over 600 calories per cupcake. yup. these WILL give you a sugar high like no other. I ate two and went out dancing later and they fueled my whole night. good times!

patiently awaiting the birthday girl's arrival.

also, in unrelated news this morning I was surprised with a couple fantastic packages on my doorstep!!

Ani’s Raw Food Kitchen and Vegan Express were bought from a member on the Post Punk Kitchen forums and Supermarket Vegan and Veganomicon were bought from Amazon. these are my first completely vegan cookbooks and I am stoooooked to use them. :>

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spicy indian cabbage soup

January 29, 2010 at 4:43 am (recipe, vegan)

ooh first recipe! how exciting! it’s a simple one, but one of my favorites.

Spicy Indian Cabbage Soup
low-fat and vegan

ingredients:

  • 1/2 cabbage, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup carrots, chopped
  • 5 cups vegetable broth
  • 1/3 cup alfalfa sprouts
  • 1/2 tbsp cumin
  • 1/2 tbsp curry powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • dash hot sauce, to taste (for me, it’s more like ten dashes)

directions:

  • combine cabbage, garlic, carrots, broth, and all spices in a pot. bring to a boil and simmer for 20 minutes.
  • transfer about two cups of the soup to a blender or food processor and blend until smooth.
  • recombine with the soup in the pot and reheat if needed. stir in alfalfa sprouts and hot sauce. serve!

nutritional information (per serving):

  • makes five servings
  • calories: 70
  • fat: 1.5g
  • sodium: 788mg
  • carbs: 7.9g
  • fiber: 2.6g
  • sugars: 4.2g
  • protein: 6.2g

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