Baking has kind of been an experiment for me this past week because I’ve been baking out of a convection oven. It’s the first time I’ve used one to bake, but so far it’s going pretty good. I’ll convert my recipes for regular ovens, since I figure that’s what most people use, but if anyone wants the temperature and time for a convection oven, just let me know. These little bites are like a coffee cake, but a little less sweet. I was going to go for blueberries but I have limited supplies in my new apartment, so raspberries it was. I tried to cut down on some fat by substituting some applesauce, which is something I like to do often.
1/2 cup sugar
1 T oil
1/3 cup applesauce
1 tsp vanilla extract
1 1/3 cup flour
dash of salt
1 tsp baking powder
1/4 tsp baking soda
1 cup soy milk
1 tsp apple cider vinegar
1 cup raspberries
3 T sugar
3 T flour
1 T oil
1 tsp cinnamon
1. Spray a 9″ cake pan or a square brownie pan, and preheat the oven to 350 degrees.
2. Mix the sugar, oil and applesauce.
3. Combine the soy milk and apple cider vinegar, stir, and let sit.
4. Then add in the vanilla, flour, baking powder, baking soda and salt and combine.
5. Add the soy milk mixture and combine well, then fold in the raspberries.
6. Pour into your pan, and then in separate bowl combine the topping ingredients and sprinkle over the top.
7. Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
Word to the wise, never trust T-Mobile when they say you will get a $100 rebate on your phone. They are a bunch of jerks (that probably don’t pay their taxes) who like to steal money from people. Luckily I have a persistent dad, who doesn’t mind yelling at people. So while he yells, I decide to make brownies. I was really hoping these would turn out edible, because it was just a recipe I made up at the last minute. The four people that tried them had more than one, so I figure I’m safe.
2/3 cup flour
1/2 tsp salt
1/2 tsp baking powder
6 oz (half a bag) of semi-sweet chocolate chips
1 T oil
2 T vegan butter
1 1/4 cup sugar
2 tsp vanilla
1/4 cup soy milk
8 oz. Tofutti cream cheese
1. Preheat your oven to 325 degrees.
2. Combine flour, salt and baking powder then set aside.
3. Melt the chocolate, then stir 1 cup sugar, 1 tsp of vanilla, butter, oil and soy milk. Add this to your dry ingredients. It should be slightly runny, if it’s too stiff just add a bit more soy milk.
4. Beat the cream cheese with the remaining 1/4 cup of sugar, and 1 tsp of vanilla.
5. Pour the brownie mix into an 8×8 square pan, and then pour the cream cheese mixture on top. Take a knife and swirl the two together with the tip.
6. Bake for 50-60 minutes, or until a toothpick is inserted in the middle and comes out clean.
It doesn’t matter how much or how little you swirl, it all depends on how you want your brownies to look. I didn’t swirl much, which is why the cream cheese was more concentrated on the top. It browned a little while in the oven, which didn’t affect the taste at all, just the look.
I made these a second time and forgot the butter. So the bottom of the brownie was basically chocolate and caramelized sugar. It was good, but just not chewy like a brownie is supposed to be. Everyone really liked it that way, they said it tasted like those chocolate suckers you get from See’s candy. But please, just don’t forget the butter!
Last week was my supervisor’s birthday, so I had to bake her something. She’s super awesome and I’m sad that I’ll be leaving that job in three weeks. I just made the basic cupcakes from Vegan Cupcakes Take Over the World, but used almond extract in place of the vanilla. It wasn’t an experiment or anything like that, I was just simply out of vanilla. But I would definitely do it again, because it tasted so good. I also discovered licorice extract in the back of the cupboard, although it wasn’t called licorice extract…it had some weird name, so I decided to smell it. I was pretty stoked, I love licorice. I have no idea what I will use it for, but I’m sure I’ll find something one of these days.
These cupcakes were supposed to be turquoise because that’s her favorite color, but of course I forgot until I had poured all the cupcakes into the liners. So I just put a drop of coloring in each one and swirled it a bit. It looked pretty cool, but got covered with frosting, so no one really even knew.
To try and make up for the coloring failure, I decided to make a blue/white swirled frosting. It’s really easy and people get super impressed with it. Just make your buttercream frosting, divide it into two bowls and dye one a color. I use a Wilton Dessert Decorator, it makes life ten times easier. So you just pack some white frosting in there, then blue, and keep alternating. Then when you go to frost, you have a mix of blue and white coming out, creating the swirl! Your effect looks something like this.
I’d love to get some more Wilton tips, I only have a few right now. That’s my favorite part of baking, nothing beats frosting a cake. Totally random, but if anyone knows of a bakery that needs someone to work in the Hollywood/Burbank area…you should totally let me know. I need a job.
I really wanted something sweet, but not something that would be too fattening. I’ve been wanting to experiment with an oat bar recipe, so I started with the one on Fat Free Vegan. She made hers with blueberrys, but we had a frozen bag of mixed berries that we need to use up. They aren’t too sweet, but they cured my sweet tooth.
2 cups berries (I use blueberries, raspberries and blackberries)
1/4 cup sugar
1/4 cup cranberry juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with juice to form a smooth mixture
3 cups oatmeal
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons sugar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla
1. Preheat oven to 375 degrees and spray an 8×8 pan with oil.
2. Combine berries, sugar and juice in a saucepan. Bring mixture to a boil, then add vanilla, and cornstarch. Stir until it thickens, then remove from heat.
3. Put 1.5 cups of oats in a blender and grind into a fine powder. Pour into a mixing bowl and add remaining oats, cinnamon, salt and baking powder. Stir, then add sugar, water, apple sauce and vanilla and stir.
4. Divide the batter in half, spread one half into the pan and smooth to cover the bottom. Spoon all of the berry mix over the batter. Then cover with the rest of the batter.
5. Bake for 30 minutes, let cool and then cut into squares.
I’m trying to post more regularly, sorry for the lapse. I’ve got some recipes I want to try out anyways.
Posted in Recipes
Tagged bars, berry, oat, vegan
I’m not Jewish, but my brother is. So he got quite mad when I pronounced this ‘Holla’ bread. My apologies. I was at Trader Joes, and saw a lovely braided Challah bread so I decided to give it a try. I’ve never braided a loaf of bread before, so I’m quite pleased with how this one turned out! I love watching the bread rise, that’s the best part.
1/2 cup lukewarm water, 1 cup water (separated)
1 T yeast
1/4 cup sugar
2 egg replacers
2 T canola oil
1/2 tsp salt
4 1/2 cup flour
1. Dissolve sugar and yeast into 1/2 cup of lukewarm water. Let it sit for 5-10 minutes while it activates. Preheat oven to 350 degrees.
2. In a separate bowl, mix together the salt and flour. Pour in yeast mixture, remaining water, egg replacer, and oil. Mix until the dough is smooth and not sticky.
3. Knead the dough for 5 minutes, and then place in an oil coated bowl and cover with plastic wrap. Let it sit for about an hour in a warm place.
4. One dough has doubled in size, divide it into three equal pieces. Roll them out into three long ropes (about 12 in. in length) and braid them together. I like to tuck the ends in once I’m done braiding. Cover with a towel for half an hour.
5. Brush the top with some melted Earth Balance or oil. Bake in oven for 25-30 minutes, or until the top is golden brown.
This was my first Challah Bread, but definitely not my last! The crust was hard with a nice squishy inside, that went perfect with a nice spread of butter on top. Enjoy!
I made these cookies while testing out what I wanted to give for Christmas gifts. This year I baked all my friends and co-workers vegan food and presented it in take out boxes. Michaels had some lovely holiday ones, and also some leopard print ones, which I had to get. But anyway, my dad loved these cookies. He isn’t vegan, but he’s always up for trying the treats I make. I ended up not giving these away, not because they weren’t good, but there just wasn’t enough room in the boxes. My favorite combination of cinnamon and sugar has always been the snickerdoodle.
1/2 cup Earth Balance
1 ½ cups flour
1 cup sugar
1 egg replacer
½ teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon apple cider vinegar
For rolling cookies in
2 tablespoons sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees.
2. Beat the margarine in an electric mixer for about 30 seconds on high speed. Then add the flour slowly, the sugar, egg replacer, baking soda, vanilla and apple cider vinegar.
3. Beat until all is combined and then cover dough and place in the refrigerator for an hour.
4. Roll dough into 1″ balls and roll in the cinnamon and sugar mixture. Place a few inches apart on a cookie sheet.
5. Bake for 12 minutes or until the edges start to brown.
This recipe makes about 34 cookies.
These came out soft and chewy, but a few days later they started to get a bit crispier. My dad said he actually preferred then crispy, but I’m a chewy fan myself. Happy New Year everyone!