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Tag Archives: chocolate

Chocolate Almond Butter Cups

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I’ve been making these for the past few months or so whenever I get a craving for something sweet but don’t want to whip out the sugar, flour and measuring spoons. I’ll usually make a batch every other week, then store them in tupperware and keep them in the fridge to have as dessert all week. They’re THE easiest things to make, and you only need three or four ingredients. Start to finish, they take about an hour to make. DO IT.

What You Need:

  • Half a bag of semi sweet chocolate chips (non dairy)
  • jar of almond butter on hand (unsalted)
  • sea salt
  • sliced almonds (optional)
  • 12 mini cupcake liners

What You Do:

  • Line 12 cupcake tins with mini cupcake liners
  • Using a double broiler, melt half a bag of chocolate chips over low heat, stirring frequently to make sure the chocolate doesn’t burn
  • Once melted, spoon in a dollop of chocolate into each cupcake liner
  • Shake the cupcake tray so that the chocolate spreads, covering the bottom of each cupcake liner
  • Next – spoon out around half a teaspoon of almond butter into each cupcake liner
  • Top each cup with more melted chocolate, covering the almond butter
  • Give the tray a few good shakes, letting the chocolate and AB even out in the cup
  • Finally, top with a dash of sea salt and sliced almonds (optional)
  • Place the tray in the fridge, wait about an hour for them to harden and then dig in!

You can also make these with peanut butter for a more “Reese’s Pieces” feel, but I prefer the AB myself :)

Oreo Chocolate Chip Cookies

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I’ve been slacking in the baking department as of late. I blame this almost entirely on my discovery of banana “ice cream”. I have a few flavors sitting in my fridge that have been calling my name post dinners recently so, brownies, cookies and cakes have fallen to the wayside.

A few nights ago, I decided to bring the mixing bowls out for a spin and made Oreo Chocolate Chip Cookies. I KNOW, sound amazing, right? THEY WERE. Thin, gooey and PACKED with chocolate they were easy, SO easy to make — took me about 25 minutes start to finish.I brought these into work the next day and they instantly disappeared. I didn’t even get to have one! BOO.

Note: These cookies tasted the best straight out of the oven. SERIOUSLY, the second they came out, I wolfed down three and was literally sick to my stomach for the rest of the night BUT it was worth it because while they were still great the next day, something about straight out of the oven cookies just can’t be beat.

What You Need: (Recipe from Cupcake Punk)

1 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/3 c Earth Balance, melted
1/2 c packed brown sugar
1/4 c white sugar
1 tbsp vanilla extract
1/4 c apple sauce
1 c semisweet chocolate chips
10 oreos, crushed

Preheat the oven to 325 degrees F.

In a bowl, mix together the flour, baking soda and salt.

In a separate bowl mix together the melted Earth Balance and sugars. Add the vanilla and applesauce, and then combine both mixtures. Add in the crumbled Oreos and mix, breaking up the Oreos but not breaking them up TOO much as you want your cookies to have big chunks of Oreos in them. Finally, mix in the chocolate chips.

Scoop out 1 tbsp of dough, roll into a ball, and place it on a greased baking sheet. Continue until all the batter is gone. Place in the oven and bake for 13 minutes, or until the edges are slightly brown. Remove and EAT!

Enjoy!

Banana + PeanutButter + Chocolate “Ice Cream”

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**First, I will preface this post by saying I can’t believe no one told me about this stuff sooner. Where has it been all my life!? This is a major post, and I urge you to MAKE THIS. Make it make it make it. Okay, on to my normal ramblings…**

WORLD! I am back! Apologies for my prolonged absence. I wish I had an original excuse as to why I’ve been MIA for the past week (sailing, bungee jumping, on a safari), but the truth is I haven’t gone to the grocery store in over two weeks and I have NOTHING, I repeat NOTHING, edible in my fridge. This, of course, has meant a lot of eating out, no cooking, and therefore no blogging. BOO!

BUT, I’ll be soon forgiven because I am about to change your lives with this post. Meh, okay, that may have been a sliiight exaggeration — this might not change your lives, exactly, but dessert will be forever changed.

Blame it on the past few really, really hot weeks we’ve been having in NYC, but banana ice cream/soft serve has been popping up all over the blogosphere! Everywhere I look, someone else is blogging about their adventures with frozen bananas and the delicious concoctions they come up with. WELL. Not being one to miss out on the party (especially when this party involves DESSERT), I finally gave this a shot a few nights ago and OH MAH GAWD, guys. This stuff is CRAZY GOOD. It’s SO easy to make, and it’s one of those things that when you make, you will be literally blown away at the flavor AND the texture. This is as close to ice cream as you can possibly get.

I’ve already made a few iterations of this, but here is my absolute favorite version so far. Three simple ingredients: frozen bananas, peanut butter, chocolate chips. Whip it together, and what have you got it? (Bippidy, boppidy boo?) Nope – banana ice cream.

What You Need (2 servings)

2 frozen, over ripe bananas, sliced

2 tbsps unsalted, all natural, peanut butter

handful of vegan chocolate chips

food processor

What You Do:

First, I peel the un frozen bananas and slice them up into chunks (probably 6 per banana), then place them in a zip lock bag and freeze them overnight.

There! You’ve successfully completed the hardest part of this recipe. The rest is easy. Place the frozen bananas into the food processor and process away until you have a crumbly consistency. Next, add in the PB and Chocolate Chips and continue to process — you’ll see everything coming together like magic. You’ll know its done when it looks like the picture below.

If you’re in the mood for something more classic, just use bananas. I promise you will be amazed that this stuff ACTUALLY is like ice cream. This is no lie! You can also get creative and add any of the following:

  • Oreos
  • Graham Crackers
  • Nuts: macadamia, almonds, peanuts, hazelnuts
  • Strawberries
  • Cocoa Powder

The options are limitless. I’ve been making this every other night for the past week…it’s perfect after dinner, especially in my hot, sticky apartment. If I have some leftover (and rarely I do) I put it in tupperware, throw it in the freezer, and eat it the next night.

If you make ONE thing I blog about, please…MAKE IT THIS! Let me know what you think!

Enjoy!

Note: Sometimes, when I make this on a really hot night and my kitchen is exceptionally sweltering (see: most nights), the ice cream is a little too melty post processing — almost frozen yogurt like. If you’re a fan of more “ice cream” like consistency, put it in tupperware, and let it sit in the freezer for an hour to harden up. If you’re okay with it being softer, dig in!

Veganize It: Duncan Hines Chocolate Chip Cookie Mix

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Very rarely do I get the itch to bake anything that isn’t from scratch (wait, seriously, who AM I?!) It’s true, though. Something about the ingredient list on store bought cookies/cake mixes gives me the willys. I can’t pronounce half the things in there! What happened to the good ole days of flour, sugar and baking soda?

Every so often though, I DO get the urge to experiment with non vegan baking mixes to try to see what the results are when made vegan. Case in point, today. I walked into the grocery store in the mood to bake but lacking an actual recipe in hand, I settled for picking up a mix from the baking aisle. 15 minutes after getting home and a few simple replacements later, I had myself perfect chocolate chip cookies. Oh, let’s not forget the additional cup of walnuts I added into the mix. Walnuts make everything taste better! This was by far my best “Veganize It” experiment as these cookies went off without a hitch.

Now, I’m not trying to preach store bought over baking, but if you’re ever pressed for time and want to impress your friends with awesome vegan desserts, these are definitely a good suggestion!

Recipe Called For:

One stick of Butter

One Egg

Baking for 8-10 minutes

Veganizing It:

One stick of Earth Balance Butter

One EnergG egg (1 and a 1/2 tsp Ener-G, 2 tbsps of water)

Baked for 9 minutes exactly

Classic Vanilla Cupcakes

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A few weeks ago two events occurred that led to the creation of these: 1. “Vegan Cupcakes Take Over The World” arrived in the mail (!) AND 2. my friend Dara (lactose intolerant) was having a birthday party. Um, hello FATE. The perfect excuse to make cupcakes.

Seeing as this stroke of genius to make cupcakes didn’t hit me until 2 hours before her birthday party, I decided on the simplest recipe in the book (and the only recipe which I already had all the ingredients for): Golden Vanilla Cupcakes.

They were easy to make, baked quickly, and came out quite nicely. Moist, sweet, fluffy — perfect, really. I ended up making a chocolate ganache to top them off with, that was also deeelicious.

I’m going to be making these again soon and spicing them up a bit. But if you’re looking for a go-to vanilla cupcake, this is your girl.

Coconut Chocolate Chip Cookies

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This recipe isn’t entirely original as I’ve posted it before, but I made a tiny change to them and as they came out better than the first time, and therefore I figure’d they were blog worthy.

The other night, Brian and I made a feast of a dinner – two kinds of pasta, a bottle of wine, I even made a SMOOTHIE post meal because he was  “still hungry” (or so he claimed). When we finished eating/devouring our meal, we sat back, kicked our legs up, stared at the pile (literally – a pile) of dirty dishes in the sink and thought the only thought left to think: what’s for dessert? I wasn’t in the mood to get too creative so I went with something I’d made before that came out GREAT and I knew would satisfy our sweet tooths….teeths…? Meh, you get it.

The batter was all made and ready to be divvied up onto the cookie sheets, when I went perusing through my cabinets looking for extras to add in. I found a bag of coconut flakes that was almost empty, so I dumped the rest of the bag into the batter. Note: I NEVER DO THIS. Especially with dessert. I never, ever stray from the recipe. Baking is weird like that — if you screw up even one little thing, the whole dessert can be ruined. An inedible dessert? Gah! Blasphemy. SO – even doing something as small as adding in a cup of coconut flakes to these cookies was, well, a big step for me.

Another thing  I changed from my original iteration of these — I made the cookies smaller AND baked them for a shorter time period. Last time, the cookies spread A LOT and were, while delicious, thin and slightly crispy. By making them smaller, they didn’t spread as much, and by taking them out a bit earlier, the insides were perfectly soft. Mmmm!

What You Need: (Makes 16 cookies)

1 1/4 Cup Unbleached All Purpose Flour
1/4 tsp baking soda
1/8 tsp salt

1/2 Cup Brown Sugar
1/4 Cup (White) Vegan Sugar
1 Stick (1/2 Cup) of Soy Butter (Earth Balance)
2 TBS of ground flax mixed with 3 TBS of Warm Water (allow to sit for 2 minutes)
1 tsp vanilla extract

1 cup vegan chocolate chips, 1 cup of shredded, unsweetened coconut

What You Do:

Preheat oven to 300 degrees. Mix flour, baking soda and salt in a bowl. In another bowl, mix together everything else but the chocolate chips. With your hands, mix in the chocolate chips, followed by the coconut. With wet hands, scoop out the dough into golf ball sized balls, and place them on a lightly greased baking sheet. The dough made 16 cookies for me, so you should scoop accordingly to get the same number. Leave about two inches in between each cookie, lightly pat each down with the back of a wet spoon, then place them in the oven and cook for exactly  20 minutes. (I cooked them for 30 minutes last time and the results were ENTIRELY different. As ovens do differ, though, anywhere from 20-22 minutes is fine.) Remove from the oven and then, while I normally would tell you to “set aside and let cool” you’re definitely going to want to taste one of these suckers the second it comes out of the oven. This is when they are the BEST. So do it! And then, (if any remain), “set aside and let cool.”

Enjoy!

The Best Fudgey Brownies. Ever.

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PHEW! This post was a long time coming, but at long, LONG last, I have found an AWESOME vegan brownie recipe that I want to spread all over the blogsophere. So…listen up!

I’ve had countless failed attempts at vegan brownies. First there was the recipe that didn’t taste like anything, then there were the black bean brownies that were GROSS, then there was the boxed version I tried to veganize that didn’t rise. Time after time, vegan brownies were NOT happening for me. Until..a few nights ago.

A reader suggested I try a recipe from the Blooming Platter – the Fudgey Brownies. I was VERY hesitant to try making them. I didn’t think my heart could handle another failed brownie attempt. I got home late one night with a killer sweet tooth so I finally decided to give these a shot….and I am so SO happy I did.

They are INSANELY rich, fudgy and gooey — everything I like in a brownie. So gooey, in fact, that when they came out of the oven I ate them with a SPOON. I let them sit overnight and they ended up hardening up a bit, which worked out — they sliced perfectly the next morning. I brought a bunch into work the next morning and they disappeared….seriously, these were REALLY good. Pair one of these, warmed up, with a scoop of vanilla soy ice cream, and you’ve got HEAVEN.

What You Need:

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon instant coffee dissolved in 1 cup water
1 cup canola oil
½ cup vegan chocolate chips, melted
1 teaspoon vanilla extract
1 cup vegan semi sweet chocolate chips, 1 cup chopped walnuts

What You Do:

Preheat the oven to 350 degrees.

In a large bowl, mix together flour, sugar, cocoa powder, salt. Pour in coffee water, vegetable oil, melted chocolate chips and vanilla. Mix together. Add in chocolate chips and walnuts. Mix until well blended….about 100 strokes. Spread in a greased 9×13 baking pan. Bake for 30-35 minutes. (Baking time may vary, you might have to leave them in for an additional 5 minutes. If the center looks too “wet”, leave ’em in for a little longer.) Remove from the oven and let them cool completely before cutting. Again — they WILL harden over night, so don’t be too scared if they look too gooey!

ENJOY!