Trouble!

I had been looking for a vegan brownie recipe that was reminiscent of how I remembered non-vegan brownies tasting for a long time now... however, most that I had found called for silken tofu, not really my thing when baking. I had made these brownies from The Vegan Scoop before, to put in ice cream, but had yet to make them to enjoy straight up by themselves. Saturday night I made them, using the author's suggestion to add some peanut butter, and cut them into hearts (a little experiment for some upcoming Valentine's baking).

I packed them in some tupperware and headed to dinner in Jersey City, where I think they were a hit, especially heated up with a scoop of coconut vanilla ice cream on top. The problem now is there are still some left over, and I'm in trouble, cuz I CAN NOT STOP EATING THEM!!!!

Chocolate Crinkle Cookies

I love it when a good cookie plan comes together!!! My mom used to make these cookies around Christmas time when I was a kid, and I have been dreaming of having one again ever since. My mom and I were inspired to try to veganize them them for Christmas Eve dinner, and dove into the process last night. I was pretty nervous about how they would turn out, as the original recipe calls for 4 eggs, but fortunately the results were chocolaty, chewy and tasted just as I remembered them.

Although I associate these cookies with Christmas/Hanukkah time, they would be delicious warm out of the oven on any cold winter night.

Chocolate Crinkle Cookies

• 1/2 cup canola or vegetable oil
• 4 squares unsweetened chocolate, melted
• 2 tsp. vanilla extract
• 4 Egg replacer eggs, preferably Ener-G brand
• 4-6 tbs. soy milk
• 2 cups sugar
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2-2/3 cup powdered sugar

In a large mixing bowl, combine sugar, flour, baking powder and salt. In a large mixing bowl, combine canola oil, melted chocolate, vanilla and "eggs." Slowly add wet ingredients to dry using a hand held or stand mixer. Add soy milk one tablespoon at a time until the dough is nicely combined and pulls together (it should look slightly sticky). Cover the bowl containing the dough and chill in the fridge for 30 mins. to an hour.

Once dough has chilled, preheat your oven to 350 degrees, lightly grease a cookie sheet, and take dough out of fridge. Put powdered sugar in a shallow bowl, and begin to roll dough into 1 to 1.5 inch balls. Once balls are formed, roll them in powdered sugar to coat completely, then place on the cookie sheet. Bake cookies for 10-12 mins, until they are cracked at the top. Allow to cool for 5 mins. before transfering to a cooling rack.

Makes about 3 dozen cookies.

Peanut Butter Brownie Ice Cream

This is a horrible picture, and in no way, shape or form does justice to the amazing ice cream we made on Saturday night. In my opinion, the most heavenly flavor pairing possible is chocolate and peanut butter. This combination of cold creamy peanut butter and chewy chocolaty brownies was straight up ridiculous.

The recipes for the ice cream and the brownies were from my new vegan ice cream cook book, The Vegan Scoop. The ice cream was super simple, and I am happy to report I have finally found a vegan brownie recipe that reminds me of the chewy and fudgey brownies of my pre-vegan days. Although the new ice cream maker is dangerous to have around (we devoured this stuff in about thirty seconds flat) I am looking forward to more Vegan Scoop adventures! Next up: pumpkin ice cream, perhaps? :-)


p.s. Mom, I have no decent pics of the picatta- sorry!

Busy Bee...

I've been a busy lady lately, even though technically I am on summer vacation... I have been cooking a lot, baking for a soup kitchen in my neighborhood once a week, and took a cake decorating class (more on that in a bit). AND I dropped my computer and it died, so I had to buy a new one, which I should have soon... I hope. I know. I'm a genius.

Last night, my fabulous friend Tommy came over for dinner. I made my trademark pizza...




And a flour-less chocolate tart, from my newest cookbook, The Vegan Table.



Pizza was yum, as always, and the chocolate tart was yum but very rich. So rich I didn't even have a second piece, which is unheard of for me! I had so much fun with Tommy, and he brought me beautiful flowers- what a doll! I felt just like Ina Garten with Jeffery out of town!!!


Last Sunday, we made Mushroom Risotto, also from The Vegan Table. I've only attempted to make risotto twice, and both times I have given up and Phil has taken over and stood over the pot stirring constantly for a looong time. It was pretty yummy and filling, and would probably be even more delish on a cold winter day (instead of a miserable muggy summer one!).