Quick, Simple, Delicious Brownie Crumbly Mess.

(YES- I do keep the knife in the pan and just eat them out of it.. )

The title says it. I can't decide how I feel about this recipe. It is vegan, therefore there are no eggs involved. BUT- there is also nothing added as a binder..

I did make this at 12:30 a.m when my sweet tooth was overwhelming and it definitely satisfied the taste buds. They really are delicious-just a bit crumbly. REALLY good in a bowl with rice milk poured over top or even ice cream!

The weren't dry either. Like a lot of vegan desserts. They were very most and would be even better with a bag of chocolate chips thrown in! MM MMmm Mmmmm.

Ingredients


2 cups unbleached all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract

** THEN add.-1 cup of walnuts and 1 bag of chocolate chips.**

Directions

1.Preheat the oven to 350 degrees F (175 degrees C).

2.In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.

3.Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Adapted from: http://www.allrecipes.com/


SO easy!

Because this is a basic brownie recipe, one would easily add egg replacer. I usually use Ener-G Egg Replacer, which I believe is made with potato starch. I have never tried flax, but I hear it works well.

Monkey Cakes Recipe (photos below)

BANANA CUPCAKES
Preheat oven to 450 degrees F. 

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid:

5 ripe bananas ( I thawed some frozen ones from the freezer)
1/4 c. water
1 tsp. mexican vanilla
1 c. chopped walnuts (optional)
1/2 c. oatmeal (optional)

Slowly add dry mix. Make sure there are not any lumps. Pour into lined cupcake tin. Fill about 3/4 way.
Bake for about 20 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.


YELLOW CREAM CHEESE FROSTING

Mix:
1/4 c. Earth Balance margarine
1/4 c. Tofutti cream cheese
1 tsp. mexican vanilla

Add:
2 c. powdered sugar about 1/2 c. at a time

Add:
1 tsp. yellow food coloring

Mix well. Refrigerate to harden before icing.


Decorate top with sliced bananas and a sprinkle walnuts!


Enjoy!
Yum!

Kitchen Disaster, Cupcake Success

Yes, I dumped powdered sugar all over the stove top.. which fell through the vents and into the oven, where cupcakes were baking. I had to pull vacuum out the oven. It was hilarious.
Anyway, EVERYONE loved our cupcakes, but we did not win. There were 25 bakers and I definetly think we were in the top 5.. It was a fun experience and gave me a little insight on where I stand in the vegan baking world.. Wait for the cookie competition!!! (who knows when that will be...)

Self Defense Bake-off!

I entered a Vegan cupcake contest taking place this Friday. Proceeds go to fund free self-defense classes for women and transgender individuals. Saturday was a day full of cupcake baking madness. I wish I would have taken a picture of the kitchen after-math. This is the recipe I have created.. They turned out pretty good, but I need something to spruce it up.. Any suggestions???

Chocolate Covered Peanut-Butter Pretzel Cupcakes! by: Emily & Courtney

Makes 2 dozen Cupcakes
Preheat oven to 350 degrees

Mix together dry ingredients:

3 c.  flour
2 tsp Baking Soda
1/2 tsp salt
3/4 c. cocoa powder

In a separate bowl, cream:

3/4 c. soy margarine
2 c. sugar

Add:
2 c. unflavored rice milk/soy milk
2 tsp vanilla

Slowly add dry ingredients to wet ingredients until well mixed. Make sure there aren't any lumps! Spoon batter into lined cupcake tins. If not using a cupcake liner, make sure pan is well greased. Fill tins 3/4 full. Bake about 20 minutes until an inserted toothpick comes out of cake clean.
Let cool.

Sweet Peanut Butter Frosting
1/3 c.  unflavored rice milk/soy milk
Boil and remove.
Add:
1 Tbs. soy margarine
1 tsp vanilla
2 Tbs creamy organic peanut butter
2 Tbs molasses

Stir until well mixed.
Slowly add powdered sugar about 1/2 c. at a time until frosting is to desired consistency(about 2 cups).
When cupcakes are cooled, frost cupcakes with a knife or a piping bag. Sprinkle crumbled pretzels (about 1 cup total) on top. Melt down 1/2 dark chocolate bar and lightly drizzle over top of cupcakes. Enjoy!