Baked Chocolate Doughnuts -- Oops!

I tried my best to knock out another Richard Simmons Dazzling Desserts recipe yesterday afternoon. For those of you new to the blog, I found the cookbook at a store in my hometown a couple years ago. It's ridiculous -- full of silly photos and cheesy writing -- so, naturally, we're slowly baking our way through the entire thing.

The recipe I originally followed was for a basic bundt cake. But I made so many modifications and substitutions, it didn't turn out at all like I expected it would. It was way, way better.

You see, my mix yielded tasty and insanely healthy (just you wait -- I can't believe how healthy they are!) doughnuts.


BAKED CHOCOLATE DOUGHNUTS

What you'll need . . .

• 1 cup rolled oats, processed into flour
• 1/4 cup pecans (processed with oats)
• 1/4 cup maple syrup
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch salt
• 1/2 cup almond milk
• 1-1/2 teaspoons vanilla extract
• Ener-G egg replacer (plus required water) for one egg (or egg/other substitute)

Method . . .

1. Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
2. Put all ingredients in a bowl and mix well.
3. Pour into five of the six bundts (I need to rework the recipe to make more -- trust me, it's so good, I'm making more today).
4. Bake for 12 to 14 minutes, until slightly firm. Let cool in pan and then turn over to pop out.

They're good naked, but I highly recommend frosting them.


I riffed off one of Ashley's chocolate frosting recipes to make this tasty chocolate-peanut butter topping.

Just use a fork to mix everything together in a small bowl:

• 2 tablespoons peanut butter
• 1/3 cup powdered sugar
• 1 tablespoon cocoa powder
• 1 to 2 tablespoons almond milk

Like I said, I will be making these again. Today, if I get a chance. We ate them all yesterday afternoon. This time around, I'll be omitting the pecans because I don't have any left. I'll be increasing the amount of batter to make that sixth doughnut . . . and I'll be tweaking the frosting.

If you'd like to check out other Richard Simmons-inspired desserts, visit the links below.

• Coconut-Carob Pie
• Purple Sticky Rice Tart
• Pomegranate-Dream Bundt Cake
• Fortune Cookies
• Pear-Strawberry Faux-Pie
• Apple Cider Pound Cake

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Sweatin' to the Oldies

It's been a while, but some of you may remember our Richard Simmons Dazzling Desserts cookbook series.

No, really. This is real. And here are some of the recipes we've made:

• Apple Cider Pound Cake
• Coconut-Carob Pie
• Purple Sticky Rice Tart
• Pomegranate-Dream Bundt Cake
• Fortune Cookies (though, they didn't turn out so well)
• Pear-Strawberry Faux-Pie

I think I mentioned at one point that I actually danced on stage for the better part of an hour with Richard. The problem with this fabulous story was always the proof. I didn't have any. Until now!

My dear friend Meg just sent me some photos from our days at Ithaca College. Included were several sweet shots -- and many of them embarrassing -- of us on stage. I'll try my best to only embarrass myself.

The anticipation was intense before Richard entered the room.


I was already warming up on stage. I knew I didn't want to miss this opportunity for ANYTHING.


(It's hard to tell. But I'm the dancing dork in purple.)


Richard didn't disappoint. He was full energy from the moment he stepped onto the stage in his little short-shorts (and I stood right behind him most of the time, they were SHORT).


By the end of the event, we were tttired. I'm not sure if my abs hurt more from sweatin' to the oldies or from laughing so hard. But joking aside, he was an incredibly passionate guy, dedicated to his life's work.

We had a great time :)


So, if that post wasn't enough fun for you -- feel free to join in our excitement today as we celebrate yet another pregnancy milestone: The Anatomy Scan!


We no longer need to call baby (never home)maker an "it" because we now know that "it's" a . . . (CLICK HERE TO FIND OUT)!!!

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Accidental Blondies

We ate these blondies so fast, I almost didn't have time to snap a photo of them. Inspired by one of Richard Simmon's recipes (in his Dazzling Desserts cookbook we have all come to know and love), we've made these treats vegan.

They were supposed to be rocky road brownies . . . but after I had mixed together the wet ingredients, I discovered we didn't have any cocoa powder.

AHHHH!

The whole reason I was home on a Wednesday with time to bake (it was crazy wonderful to actually have time to do stuff I wanted to do) is because there was a horrible ice/snow storm. So, I wasn't exactly gunning it to the grocery store to replenish my supplies.


No cocoa powder? No problem! That's one of the best pieces of advice I can give you. Generally, what I mean is -- if you don't have the specific ingredients a recipe, don't worry. You can always substitute something else in a pinch. Just get creative!

ACCIDENTAL BLONDIES
(Print This Recipe!)

What you'll need . . . 

• 1/4 cup canola oil
• 3/4 cup sugar
• 1/2 cup maple syrup
• 1 tablespoon Bob's Red Mill egg replacer (whisked with 3 tablespoons water)
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup hazelnut meal
• 1/2 cup unsweetened coconut flakes
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dry-roasted peanuts

Method . . .

1. Preheat your oven to 375 degrees F. Spritz an 8 x 8 inch baking pan with canola oil. (My pan is glass, I don't really know if that matters much, though.)
2. Whisk together the oil, sugar, maple syrup, egg replacer, applesauce, and vanilla extract. Combine until smooth and well incorporated.
3. In another bowl, whisk together the hazelnut meal, coconut flakes, flours, salt, and baking powder. Then add the dry ingredients to the wet and mix until just incorporated. (I mixed by hand -- don't over-mix.)
4. Fold in the chocolate chips and peanuts. Then pour mixture into the pan.
5. Bake for 30 to 35 minutes -- until edges are golden brown and middle is set. (You can test middle done-ness by sticking a toothpick in and seeing if it comes out clean.)

Richard Simmons recipes? Yes. This is for real. And we've been baking our way through the book for a few months now. If you want to check out other recipes, follow these links:

• Coconut-Carob Pie
• Purple Sticky Rice Tart
• Pomegranate-Dream Bundt Cake
• Fortune Cookies (though, they didn't turn out so well)
• Pear-Strawberry Faux-Pie
• Apple Cider Pound Cake

In other news, I finished my cowl-neck scarf. I had planned to make it longer, more of a double-wrap, but I got inpatient. Plus, if I had made it longer, I don't think it would have turned out as nicely.


If you'd like to make one, all you need to do is:

1. Get some colorful yarn (I used Stitch Nation "Full O' Sheep" in passionfruit pink and poppy red).
2. Get some knitting needles (size US 9 / 5.5 mm).
3. Learn the basic cast-on, knit, and cast-off methods (you can find links to instructions on my eternity scarf tutorial).
4. Cast on 50 stitches. Then knit your scarf until it is your desired length (basically, it just needs to fit over your head with about a 2 inch gap on all sides so it will drape nicely).
5. Cast-off and then stitch the two ends together with a basic whipstitch.

What are your weekend plans? Our treadmill is being fixed tonight! Otherwise, I want to organize the house more. I'm addicted to tidying up right now, so I must take advantage! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Oat Squares and Cookie Dough

I baked and photographed these beauties before work today. It was that kind of crazy morning. I woke up -- reluctantly -- at 6:30AM and immediately turned on Stephen's laptop. I hobbled downstairs to grab a bag of corn out of the freezer. I drank a glass of water. Took a multivitamin. Then hopped back upstairs to ice my knee. Under the covers. Laptop atop my lap.

(Say that last sentence out loud. It's fun!)

I start each day with a visit to Edible Perspective. Then Oh She Glows. Then The Front Burner. Now, my reaction time is a bit slow in the early hours. But . . . back up for a moment. Woah! Angela had outdone herself again: Healthy Strawberry Oat Squares with Homemade Jam.


You can get the full recipe (complete with gorgeous prep photos) on Oh She Glows. If you'd like muffin-y bars versus oat-y bars, you can follow my modifications:

• 1 cup of white whole wheat flour to replace the Kamut flour
• 1/4 cup of canned pumpkin to replace the maple syrup
• 1/2 cup dark brown sugar to replace the Sucanat

I followed Angela's method exactly for the oat base. But then I made blueberry jam instead of strawberry jam. (Not very shocking. I just didn't have strawberries.) I'm sure you can figure this one out on your own, but here's what I used.

• 1 cup frozen blueberries
• 2 tablespoons dark brown sugar
• 1 tablespoons chia seeds

(And prep tip: Instead of slicing the fruit -- once it was warm, I mashed it with a potato masher.)


And because I was ever-so tired and rushed, I forgot to set aside extra oat topping for the, um, top. I improvised by mixing together 1/4 cup oats, 1/4 cup flour, 1 tablespoon sugar, and 2 to 3 teaspoons Earth Balance. Worked like a charm. I also used an 8 x 8 inch pan versus the 9-incher Angela suggests (I just don't have one that size). I think the pan size combined with the pumpkin substitution contributed to the muffin-ness of it all.

I'm not complaining either. The bars taste amazing. I had two for breakfast. And I especially enjoyed the pre-baked state. Batter is always, always awesome. I would like to try the recipe again (and have plans to for a weekend party) with strawberry and a crunchier texture. Using a larger baking pan (good excuse to buy one!).

Who knew you could use chia seeds to make a fast, easy, and DELISH jam? I'm hooked. And making this recipe was a much better use of my time than taking a shower and drying my hair. (For those of you who are wondering, I do practice good hygiene. I showered after my run last night! Thankyouverymuch.)


COOKIE DOUGH. WOAH.

Speaking of batter, though. I'm always scrounging around for asses cookie dough at night. (Sorry! Those of you who aren't fans of Curb Your Enthusiasm will definitely not get that joke reference.) Not cookies. Just the dough. Time and time again, I've made batches of cookies just so I could savor a few tablespoons of the dough. So much effort. Too many ingredients. Way more yield than I ever need. Enough, I said a few nights ago.

This cookie dough recipe is now what gets me through the night. On many occasions. Commit it to your memory -- NOW -- and you'll be forever grateful. I know. I'm kind-of awesome. You're welcome.

This recipe makes 10 heaping, healthy tablespoon-sized servings of oh-so egg-less (vegan) chocolate chip cookie dough. So, please excuse some of the screwy measurements.


GOTTA-HAVE-IT-ASAP COOKIE DOUGH

What you'll need . . .

• 1/4 cup Earth Balance (I used the soy-free kind, you can also use butter)
• 1/4 cup brown sugar
• 1/8 cup plus 1 tablespoon of "regular" sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/8 cup whole wheat pastry flour
• Pinch of salt
• 1/2 (or more) cups chocolate chips (I used Sunspire)
• 1/2 cup unsweetened coconut flakes (optional, but recommended)

Method . . .

1. In your electric mixer, cream together the Earth Balance, brown sugar, and sugar. Blend on high for 3 to 5 minutes.
2. Stir in vanilla.
3. Then mix in the flours, salt, chocolate chips, and coconut flakes.
4. Line a pan (or plate) with wax paper and scoop out heaping tablespoons of dough.
5. Keep refrigerated, covered with plastic wrap (or in another air-tight container). That is, if it lasts that long.

By the way. These dough chunks sure look orange. Don't they? I didn't play with the color in Photoshop. I actually made the ones you see pictured with pumpkin instead of the Earth Balance (butter). BUSTED. The ones I made (the REAL ones from the recipe) I made earlier in the week. At night. No photos. But they taste SO MUCH BETTER, so I seriously don't recommend subbing in the pumpkin.

Not this time, at least!

What guilty pleasure recipe gets YOU through the night? Are you a cookie dough fiend like me? Or maybe you're more of a savory kind of snacker. We'd love to hear your quick-n-dirty tips on how to get a good fix! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Newfound Love: WF, GF, Vegan Chocolate Chippers

I never thought I'd say this after nearly three years of marriage. But, I've fallen in love again. It wasn't as difficult to break to Stephen as I had originally thought it'd be. In fact, he was kind of into the whole thing. Said maybe our marriage could survive -- thrive, even -- as a threesome.

What an amazingly open-minded guy he is!

You see, this love of mine is here to stay . . . always. In our cookie jar. Yeah. I recently fell in love with a cookie recipe. Some of you who follow us on Twitter may have read the other day that I found this amazing gluten-free, wheat-free, vegan cookie recipe on a new-to-me blog, Wing-It Vegan. OK. So, WF, GF, AND VEGAN? Didn't we just expound the merits of junk food?

Please, bear with me. You'll thank me for sharing this seemingly too-healthy-to-be-good cookie recipe with you as soon as you get the chance to make it.


Of course, I'm not going to copy word-for-word the original recipe for these chocolate-peanut butter beauties you see above. You'll have to check out Wing-It Vegan for that (and for tons of other tasty recipes!).

But I did tool around a bit and created a peanut butter chocolate chipper inspired by ever-so delicious original.


What you'll need . . .

• 1/2 cup unsweetened coconut flakes
• 1/2 cup dark brown sugar
• 1/4 cup (scant) coconut flour
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• pinch of salt
• 1/2 cup crunchy peanut butter
• 4 tbsp almond milk
• 1 tsp vanilla extract
• 1 tablespoon Bob's Red Mill egg replacer whisked with 3 tablespoons water
• 1/2 cup bittersweet chocolate chips (or any vegan ones that strike your fancy)

Method . . .

1. Preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. In the bowl of an electric mixer, whisk together the coconut flakes, brown sugar, coconut flour, baking powder, baking soda, and salt.
3. Add in the peanut butter, almond milk, vanilla, and Bob's Red Mill egg replacer.
4. Mix together using the paddle attachment. Then fold in the chocolate chips.
5. Drop heaping tablespoon amounts onto the cookie sheet, spacing about 1-inch apart. Flatted with the palm of your hand just slightly.
6. Bake for 14 minutes. Then let cool on the sheet for 5 minutes before transferring to a write rack to cool.
7. We stored ours in an airtight container in the refrigerator. They taste great warm or cold!

Be prepared to fall in love. I know that we'll be making these over and over and over again. They can be changed in so many different ways. Use different nut butters for the base. Different sugars. Gluten-free flours. Etc. And they're just a tick healthier than the cookies we normally make.

It's a good excuse to keep them around.


Have you ever fallen head-over-heels for a recipe? A dish that you just have to return to over and over again? We have several. As well as several go-to meals we know by heart (for when we're in a pinch). Leave us a comment or email us (at neverhomemaker [at] gmail [dot] com) about yours!

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Greek Yogurt . . . in Cake!

Would you believe me if I told you Greek yogurt is in this chocolate-y cake? How about if it's in the frosting, too? Believe it. I simply can't get enough OIKOS! I eat it with fruit and granola for breakfast. I blend it with oatmeal for lunch. And now I'm sticking it in my desserts! It's thick and creamy -- and it's the perfect substitution for higher-fat stuffs in baking.

There's not much else to say. I'm in love. Well that -- AND -- you should try this tasty recipe! The cake is adapted from Martha Stewart's "Devil's Food Cupcakes" (it's a half recipe, so excuse the strange measurements). You can find the original in this awesome cookbook. The frosting is a creation all my own!

To make this recipe vegan, I suggest substituting So Delicious coconut yogurt. Otherwise, Stonyfield's OIKOS all the way!


What you'll need . . . for the cake:

• 1/4 plus 1/8 cup dark cocoa powder (Dutch-process)
• 1/4 plus 1/8 cup hot water
• 1-1/2 cups wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 3/4 cup canola oil
• 1 plus 1/8 cup natural sugar (I used Sugar in the Raw)
• Egg replacer for TWO eggs (I used Bob's Red Mill egg replacer)
• 1 tablespoon vanilla extract
• 1/2 cup OIKOS Greek yogurt

Method . . .

1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch pan and dust with flour (for easy cake removal later).
2. Whisk together the cocoa powder and hot water in a small bowl.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. In the bowl of an electric mixer, use the whisk attachment to blend the oil and sugar. Turn the powder to medium-low and add in the egg replacer. Then stir in the vanilla and cocoa mixture.
5. Reduce speed to low. Add half of the flour mixture. When that's well combined, add half the Greek yogurt. Add the other half of the flour. Then the other half of the yogurt. Mix until JUST combined.
6. Pour into your cake pan and spread evenly.
7. Bake for 30 minutes, rotating halfway through. A toothpick should come out clean when inserted into the middle of the cake.
8. Let cool completely before frosting.

What you'll need . . . for the frosting:

• 6 ounces OIKOS Greek yogurt (plain will do)
• 1 Tbsp vanilla
• 1/2 cup MaraNatha dark chocolate almond spread (or regular peanut or almond butter)
• 3/4 cup powdered sugar

Method . . .

1. Whisk the yogurt, almond butter and vanilla until all ingredients are well incorporated.
2. Add the powdered sugar 1/4 cup at a time -- whisking until well incorporated.
3. When cake has cooled -- frost. Then keep it in the fridge for freshness. Top with Newman-Os, etc. for fun.

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The Ultimate Vegan Ice Cream

I'm thrilled that so many of you LOVE the frozen banana bites recipe I came up with out of pure craving a couple weeks ago. What I couldn't get over is how much frozen bananas mimic ice cream -- both in texture and flavor. A long while back, I remember reading about (and drooling over) 1 ingredient ice cream. That's right. It's made with frozen bananas. Simply food process the heck out of it and you've got yourself a tasty vegan treat.

The photos on The Kitchn made it look so good, I just had to try. And though our food processor and I are fighting, we made up long enough to declare this recipe a success.

What I love most is how versatile this ice cream can be. We flavored ours with a scoop of peanut butter and some chocolate chips. I considered putting some chocolate almond spread in there. Maybe even some other frozen fruits. Coconut. Some mint extract and chocolate chips. The possibilities are endless.



BANANA -- AKA 1 INGREDIENT -- ICE CREAM
(OK. It's one ingredient plus some flavors.)

What you'll need . . .

• 2 ripe bananas, chopped
• 2 tablespoons peanut butter
• Handful chocolate chips
• (But really ANYTHING GOES!)

Method . . .

1. Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate. I just put ours in a plastic bag.
2. Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).
3. Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. Continue blending until smooth. You'll know it's ready to eat when it looks like this . . .

Stephen and I have a difference of opinion on how "good" this stuff is. I think it tastes uh-mazing. I love the thick texture. I think the flavors blend well together. Stephen thinks it's alright. But he thinks it's too banana-y and that it isn't sweet enough when it hits the tip of his tongue. You should decide for yourself. Because with how inexpensive bananas are (and we always have several ripe ones around the house), there's no reason not to give this recipe a try!


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Peanut Butter Candy Cookies

One of the main reasons I bake is because I crave sweets almost constantly. Well, not exactly. Since I've stopped eating most packaged foods, my sugar cravings have curbed slightly. But I love, love, love a good cookie. So, when a craving for peanut butter & chocolate (the most common of all) consumed me Sunday night, I made these cookies. They're a bit juvenile, so I think they're perfect for kids (and me) -- still a bit healthier than the usual, store-bought cut & bake kind, but with all the flavor.

And when you're looking to bake something fast -- do you want all of THIS in your cookie (from Nestle's Ultimates - Peanut Butter Lovers)?

SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUT BUTTER FLAVORED MORSELS (SUGAR, PARTIALLY HYDROGENATED PALM KERNEL AND PALM OILS, MILK AND NONFAT MILK, PEANUTS, PEANUT FLOUR, AND 2% OR LESS OF SOY LECITHIN, SALT, HYDROGENATED PALM OIL, ARTIFICIAL VANILLA FLAVORS), MARGARINE (PALM OIL, WATER, SUNFLOWER OIL, HYDROGENATED COTTONSEED OIL, SALT, VEGETABLE MONO- AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, BETA CAROTENE COLOR, VITAMIN A PALMITATE ADDED), PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED RAPESEED AND COTTONSEED OILS, SALT), WATER, EGGS, HIGH FRUCTOSE CORN SYRUP, MOLASSES, SALT, CORNSTARCH, PEANUT BUTTER PASTE (PEANUTS, PEANUT FLOUR, PARTIALLY HYDROGENATED PALM KERNEL OIL, SALT, HYDROGENATED PALM OIL), BAKING SODA, SODIUM ALUMINUM PHOSPHATE, VANILLA EXTRACT, MONO- AND DIGLYCERIDES AND POLYSORBATE 60, VANILLIN - AN ARTIFICIAL FLAVOR

I certainly do not. Though this recipe has M&Ms and Reese's Pieces, it's far better than consuming all of that crap. That's for sure.

Convenient? Yes.
Scary? Also yes.


PEANUT BUTTER CANDY COOKIES

What you'll need . . .

• 1 cup extra crunchy peanut butter (I used a natural variety from Wegmans)
• 1 cup butter or Earth Balance (at room temp.)
• 2 cups packed brown sugar
• 2 eggs (or favorite replacement -- I used 1/2 cup unsweetened applesauce)
• 2 teaspoons pure vanilla extract
• 1-1/2 cups unbleached white flour
• 1-1/2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• M&Ms and/or Reese's Pieces

Method . . .

1. Preheat oven to 350 degrees F.
2. Cream together peanut butter, butter, and brown sugar until light and fluffy.
3. Beat in the eggs (or replacement) one at a time; then stir in the vanilla.
4. Sift together the flour, salt, baking soda, and baking powder and gently fold these ingredients into the wet mixture.
5. Then mix in however many M&Ms and Reece's Pieces you want. I used about 3/4 cups M&Ms and Reece's combined.
6. Take heaping tablespoons of dough and roll between your palms to make 2-inch balls (and spread them 2 inches apart on a nonstick baking sheet).
7. Press each cookie with the tines of a fork.
8. Bake for 10 minutes and then transfer to a rack to cool.
9. Enjoy immediately (or store for up to four days in an airtight container).

Pssst! Don't forget you have until Friday, June 18th at 9PM to enter our CSN $60 Gift Certificate Giveaway. I know what I'd do with that $$$ -- buy a new food processor!!!

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