One-Bowl Vegan Chocolate Cupcakes

I have a recipe on nesting and homesteading stuff coming your way, but there are a few things I want to add before I make it live. Instead, a recipe! Now, I’ve made a lot of vegan cupcakes throughout the years. Of all the recipes I’ve tried, this one is my favorite. The texture is perfect, springy and moist. They are sweet but not TOO sweet.

Weekends are made for cupcake baking, don’t you think?

And sprinkles make it all the more gratifying!

ONE-BOWL VEGAN CHOCOLATE CUPCAKES

Recipe adapted from Martha Stewart’s One-Bowl Chocolate Cupcakes 

What you’ll need . . .

• 1-1/2 cups all purpose flour
• 3/4 cup cacao powder
• 1-1/4 cups turbinado sugar
• 1-1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• Pinch salt
• Ener-G Egg Replacer for 2 eggs
• 3/4 cup coconut milk
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. Line a standard size muffin tin with paper liners and set aside.
2. Whisk together the egg replacer in a small bowl and set aside. (For reference, it’s 1 tablespoon replacer with 4 tablespoons warm water.)
3. Whisk together the flour, cacao powder, sugar, baking soda, baking powder, and salt. 
4. TIP: I love using a small batter bowl for cupcakes because it makes distributing the batter a breeze!
5. Add the replacer eggs, coconut milk, oil, and vanilla extract into the bowl and whisk everything until smooth.
6. Portion out into the muffin tins so they are 2/3 full. 
7. Bake for 20 minutes, rotating halfway through, until a toothpick comes out clean.
8. Then let cool fully before frosting.

Then frost with your favorite chocolate frosting. I used this recipe.


We’re definitely making these again for Ada’s birthday cupcakes (SHE TURNS FOUR! AHHH!), so it was fun to test the recipe out early. I might do something more fun to decorate them.

Any ideas?

ENJOY!

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Peanut Butter Blossoms

If you’ve been reading here for a long while, you know that my baking tradition at Christmas revolves around Peanut Butter Blossoms. This year, of course, is no different. I’m not picky when it comes to cookies (right?), but these guys are just my all-time favorite, and I only seem to make them this time of year.

I decided to try something different than my usual recipe this year because I am out of several key ingredients. Still, they turned out great! This recipe is for a large batch. If you stick to tablespoons of dough, you could get up to 48. I, however, go with the heaping approach, so I think I got 24. Halve the recipe if you’d like a smaller batch.

PEANUT BUTTER BLOSSOMS // 2014

Based off Jif’s classic recipe. Use different chocolate to make vegan.

What you’ll need . . . 

• 1/2 cup peanut butter (consider homemade!)
• 1/2 cup organic shortening
• 1/2 cup dark brown sugar
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons coconut milk
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons hot water)
• 1-1/2 cups all purpose flour
• 1/4 cup whole wheat flour
• 1 teaspoon baking soda
• Pinch sea salt
• Sugar In The Raw, for rolling
• Hershey Kisses

Method . . . 

1. Preheat your oven to 375 degrees F. 
2. Put the peanut butter and shortening in the bowl of an electric mixer and blend together using the paddle attachment. Then add the sugars and cream until fluffy. Add the vanilla, milk, and flax egg and beat well.
3. Add the flours, baking soda, and salt, and mix into a stiff dough. Adjust with more coconut milk if it’s crumbly.
4. Then scoop by teaspoon or heaping teaspoon, roll into balls, and roll into sugar to coat lightly. Place onto increased cookie sheets. 
5. Bake for 10-12 minutes until lightly golden.
6. Right out of the oven push the kisses onto the tops of the cookies and transfer to a cooking rack.

HAPPY FRIDAY! 

We’re going to meet (another) Santa tonight! Oh, and if you like cookies, check out this (free) Holiday Cookie eBook I made back in 2009!

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

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Chocolate + Pumpkin Pots de Crème

I fell out of love with food blogging for a while. Had you noticed? Something about planning and cooking ahead with the intention of photographing my meals just didn’t feel right. Instead, I favored making basic, tried-and-true dishes and just, well, eating them. Imagine that! But -- as often happens -- I have gotten over the hump and feel like blogging some recipes again.

Which brings us to this Chocolate + Pumpkin Pots de Crème. I’ve been dreaming up this dessert for a  while, and when I was drafting up our Thanksgiving menu, I thought -- why not do it this year? I’ve never learned to properly bake or craft desserts using eggs, which is critical for a traditional crème, so I thought using some arrowroot (like I do in pies) might help firm things up. And it did!

If you’re looking for a last-minute (10 minutes to make then just time to chill), simple, and somewhat healthy ending for your holiday meal, I suggest giving this treat a try. I think the next time I make it, I’ll use maple syrup versus sugar, so I’ll be sure to let you know how that turns out.

And, yes, I’m currently licking the (baby) spoon as I type this post.

Wouldn’t you?

CHOCOLATE + PUMPKIN POTS DE CREME
Makes 4 generous ramekins (or 8 champagne flute servings).

What you’ll need . . .

• 1/3 cup soy or almond milk 
• 1 teaspoon vanilla extract
• 1-1/2 tablespoons arrowroot powder 
• 1-1/3 cups pumpkin puree 
• 1/3 cup raw turbinado sugar 
• 1 cup bittersweet chocolate*
• 1/3 cup unsweetened cocoa powder 
• Sliced almonds, for topping

* This recipe is vegan if you use vegan bittersweet chocolate. I have a huge bag of Ghiardelli bittersweet baking chips, which have milk fat in them. But it’s easy to find dark bittersweet chocolate without any dairy.



Method . . .

1. In a medium saucepan, whisk together the milk, extract, arrowroot powder, sugar, and pumpkin puree until smooth. Keep stirring over medium-low heat until mixture is hot.
2. Toss in the chocolate chips and lower heat slightly. Stir with your whisk until completely melted. Then whisk in the cocoa powder until the mixture is completely smooth.
3. Immediate pour into whatever you’re serving the dessert in. I like the champagne glasses for small tastes. And, actually, I made this recipe using one of my old pie mixes as an inspiration, so you can also pour this mix into a prepared pie crust and let it set if that’s more your style.
4. Then place them in your fridge to set for around a half hour (longer for a firmer texture).
5. To serve, simply top with some sliced almonds (or maybe some coconut whip!). 

So, what do you think? 

More recipes like this one? 

Since I stopped making so many recipes specifically for the blog, I’ve found that foods that require only 5-10 ingredients are the ones that make me the happiest. And the ones that mix together the fastest also tend to be those that make repeat appearances in my kitchen. I’ll be back tomorrow with a satisfying vegetable puree that can substitute in for mashed potatoes and transform into an amazing leftover dinner. Just roast, blend, and serve.

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Gluten-Free Sweet Pumpkin Bread

Here we go with the pumpkin! Expect a lot of it from me (and everyone else) for the next several months! I couldn't resist picking up a can of my favorite orange puree the last time I visited the store. We adore our Pumpkin Garlic Knots and Brie-Stuffed Pumpkin Garlic Rolls, among many other pumpkin-centric recipes. Don't you?

When I found myself without flour, I made a bread that didn't require any! It's a sweet, quick bread that contains no refined sugar, flour, or dairy/eggs. So, it's suitable for a variety of diets and preferences. We all deserve a little fall indulgence. (Didn't you hear? It's fall already, at least in my mind.)

HEARTY + SWEET PUMPKIN BREAD
Gluten-free, vegan, naturally sweetened, and perfect for breakfast, etc.

What you'll need . . . 

• 1 cup pumpkin puree
• 1 cup coconut milk (or other nondairy milk)
• 1/2 teaspoon vanilla extract
• 1 tablespoon flax meal + 3 tablespoons hot water (flax egg)
• 1/3 cup pure maple syrup
• 3 tablespoons olive oil
• 1-1/2 cups FINE GRIND cornmeal*
• 1 cup almond meal
• 1 cup gf rolled oats, uncooked
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon 
• pinch salt
• Handful semi-sweet chocolate chips (optional)

* I originally didn't specify the cornmeal I used -- but it was a fine grind variety. If you use a coarser meal, it will be more likely to crumble.

Method . . . 

1. Preheat your oven to 350 degrees F. Generously grease a standard loaf pan with olive or coconut oil. Set aside.
2. In a large bowl, mix together your wet ingredients -- pumpkin, milk, vanilla, flax egg, maple syrup, and oil. 
3. In another bowl, whisk together your dry ingredients and then toss them into the bowl with the wet ingredients. Mix with a spatula until just moistened.
4. Transfer to your prepared loaf pan and smooth down until even. 
5. Bake for 1 hour, checking periodically. Should be set in the center when inserting a toothpick. If it doesn't come out clean, continue to cook for another 5 or 10 minutes.
6. Let cool before serving.

I think walnuts would be an excellent addition to this recipe, I just didn't have any on hand. You can also substitute in any other purees you'd like, including applesauce, which would produce a lovely loaf. Oh, and I have another delicious vegan + gluten-free recipe coming up next week! It's a fall-ish cookie hybrid of oatmeal cinnamon raison + peanut butter chocolate chip cookies.

HAPPY FRIDAY!

// My Writing, Elsewhere:

How To Eat Well On Just $20/Week
6 Health + Fitness Rules That Have Changed
10 Things Healthy People DO NOT Have In Their Homes
Satisfying Stir-Fries in 20 Minutes Or Fewer
Tips For Getting the Home Loan You Want
12 Delicious Nut Butter Recipes to Make At Home
7 Tricks For Better Posture Today!
12 Herbs and Spices Every Pantry Should Have
5 Smart Ways To Save on Back-To-School Clothing
4 Workout Recovery Essentials For a Healthy Body
Make 15 Junk Food Favorites Healthier + Cheaper At Home

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Chewy + Crispy (Vegan) Chocolate Chippers

I cook, but I'm a baker at heart. As much as I love eating healthy whole foods, my greatest kitchen achievements and goals revolve around creating crusty sourdough rounds and perfect chocolate chip cookies. Now that we're unpacked in our new (gloriously large) kitchen . . . I'm getting back to my baking. It feels good.

I've been working on this cookie recipe for months (years, really). I've discovered that shortening -- though not an ingredient I ever use much -- really helps with texture here. However, if you use all shortening, the cookies lack flavor. Flax eggs work well when using baking soda to lift. White-whole wheat flour gives substance, but keeps the dessert aspect alive. Sea salt just tastes better. It's the little things.

Anyway, if you haven't made one of my recipes before, I'd say this is a good one to start with. It's certainly a keeper. And though I'm never quite done tooling around with my confections, I think this one might go down as my official homemade recipe. The one that I'll pass along to my kids and their kids and etc.

CHEWY + CRISPY CHOCOLATE CHIPPERS
Your new go-to recipe for vegan cookie goodness.

What you'll need . . . 

• 1/4 cup Earth Balance butter substitute
• 1/4 cup organic shortening 
• 3/4 cup sugar*
• 1 tablespoon golden flax meal + 3 tablespoons HOT water 
• 1 teaspoon vanilla extract 
• 1 cup white-whole wheat flour 
• 1/2 cup almond meal 
• Pinch or two of sea salt 
• 1/2 teaspoon baking soda 
• 1 cup chocolate chips

* I used a mix of half this amount dark brown sugar + half this amount of raw sugar.

Method . . . 

1. Preheat your oven to 375 degrees F. Set out an ungreased baking sheet.
2. Using a paddle attachment in the bowl of a stand mixer, combine the Earth Balance, shortening, and sugar. Mix on medium to high until light and fluffy. 
3. Then add in the flax egg and vanilla extract. Again, blend until fluffy at a higher speed -- a couple minutes should do.
4. Add in the flour, almond meal, sea salt, and baking soda. Mix on slow or by hand. 
5. Then fold in the chocolate chips. You can add nuts or anything else in this step too, just keep it to around 1 cup total of add-ins.
6. Bake right away or chill in your refrigerator for half an hour -- it's really up to you. I tried it both ways, and I couldn't tell a huge difference with chilling or not.
7. Bake for 9 to 11 minutes (9 does the trick in my oven every time, but all ovens are different). Until lightly brown on edges. Let cool before devouring with some homemade almond milk on the side.

I'm hoping to get an initial house tour up on Writing Chapter Three later today so I can show you the kitchen! There's nothing fancy about it. The appliances don't match and aren't particularly new. The countertops are laminate. The cabinets are old and dark. BUT! It's so much bigger and more efficient than my old space. So, from a practical point of view -- a huge upgrade.

Oh, and I posted over the weekend. If you're looking to eat less BPA and use fewer canned goods: cooking beans isn't as difficult as I once believed it to be. Here are my tips and tricks, as well as how to freeze 'em in large batches.

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Chocolate Biscuits // Vegan for V-Day

Think those Black Pepper + Basil Biscuits look good?

It gets better . . .

CHOCOLATE BISCUITS
Perfect for Valentine's Day breakfast!

What you'll need . . .

• 2-1/2 cups bread flour
• 1/2 cup cocoa powder
• 1/2 cup pure cane sugar
• 1-1/2 tablespoons baking powder
• pinch salt
• 1/2 cup olive oil
• 1 cup soy or almond milk
• 1 teaspoon vanilla extract

Method . . .

1. Preheat your oven to 425 degrees F. Lightly grease a baking sheet or line with parchment.
2. Whisk together the flour, cocoa powder, sugar, baking powder, and salt.
3. Then pour in the wet ingredients and mix until dough forms. Knead a few times until everything is moistened. 
4. If dough is too wet/sticky, add more flour 1 tablespoon at a time. Sometimes measurements don't work perfectly, especially this time of year. It all depends on your flour (I used King Arthur), cocoa powder (I used Nestle), and the humidity.
5. Lightly flour a work surface (or use a layer of plastic wrap above/below dough) and roll with a pin or flatten with your palm the dough until it is around 1 inch thick. 
6. Using a round cookie cutter (I used a Ball jar lid ring), cut dough into 12 biscuits.
7. Bake for 12-14 minutes, until biscuits are lightly browned. Be careful not to over-bake or they will get dry.
8. Let cool a few minutes before serving warm.

Have I convinced you to bake biscuits yet?

Or perhaps another one of our many Valentine's Day recipes?

// MORE BISCUITS

• Black Pepper + Basil Biscuits
• Yogurt Drop Biscuits
• Cornmeal Drop Biscuits
• Cheesy Beer Biscuits
• Cheesy Old Bay Biscuits
• Spiced Applesauce Biscuits

ALSO: Don't forget to enter our Taste of Nature snack bar #giveaway!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Brie-Stuffed Pumpkin Garlic Rolls

Finally got a chance to make the last dish for our Thanksgiving Brunch special. So far, we've served up Soft-Boiled Eggs atop Spinach Toast, a Bittersweet Pumpkin Pie, and Maple Roasted Fingerling Potatoes. There were a lot of directions I wanted to go with another selection, but I simply couldn't choose between sweet + savory.

So I settled on these guys.

This recipe is incredibly easy to make. So much so, you'll want to eat them again and again. If you've been reading for a long while (in which case, I'm thankful for you!), you've already got the basics down. You can even mix your dough together today, let rise, and refrigerate for use tomorrow.

Get going!

:: Make up a batch of Pumpkin Garlic Knots dough + let rise for 2 hours.
:: Then consult the Pumpkin Pesto Rolls post for some method illustrations.

The real difference with these rolls versus the others is the filling.

Check it out:


BRIE-STUFFED PUMPKIN GARLIC ROLLS

You'll need . . . 

• 1 wedge buttery brie, cut rind off + chop
• 2 tablespoons maple syrup 
• 1 handful baby kale or spinach, chopped 
• 2 cloves garlic, minced 
• Salt + pepper to taste
• Jam for topping

Method . . .

• Preheat your oven to 425 degrees F. Lightly grease a standard muffin tin, like this one.
• Once you've chopped the garlic and kale, just toss everything into a bowl and mix by hand until well incorporated.
• Then roll your dough atop a floured work surface into a long log. Divide into 12 equal portioned pieces of dough.
• Take each piece and roll out into an oval-ish shape, spread your cheese mixture inside, then roll and place in your muffin tin.
• Continue with all remaining pieces of dough and until you run out of brie mixture.
• Then bake in the oven for 15 to 17 minutes. Until golden brown and bubbling. Let cool before eating.

We then topped ours with some delicious Hot Pepper Raspberry Preserves. You can eat them however you like. But consider this your alternative to boring stuffing. Or just eat them whenever. I mean, these rolls are quite literally stuffing, so we have you covered in that regard!

I wish you luck with all your final shopping trips + tweaks with recipes for the big day tomorrow. I'd love to know what's on your menu this year. As well as if you celebrate with traditional Thanksgiving dinner or do something a little different like brunch.

Happy Thanksgiving!

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Maple Roasted Fingerlings

I don't think the holidays are a time to show off cooking skills. To spend hours toiling away in the kitchen, stressing over getting everything just so. I'd much rather be sleeping in . . . or eating . . . or chatting with family . . . or running the annual 8K on Thanksgiving day.

So, this side is one of those dishes you can just throw together and sort of forget about -- at least for the most part. It's simple, that's for sure, but it's got some flair all its own!

MAPLE ROASTED FINGERLINGS

What you'll need . . . 

• 2 pounds fingerling potatoes (other thin-skinned would work, too)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• Salt + pepper to taste
• Dash (or 7) smoked paprika 
• 1 teaspoon dry basil or rosemary

Method . . .

1. Preheat your oven to 400 degrees F. And I'd recommend using a rectangular baking dish (preferably glass).
2. Scrub potatoes until clean + place in your baking dish. In a small bowl, mix together the oil, maple syrup, salt, pepper, smoked paprika, and basil/rosemary (I'd recommend the latter, but I was out!).
3. Dribble mixture over potatoes and toss until well coated. 
4. Bake for 15 minutes, then mix around and return to oven. Repeat until you've baked potatoes 45 minutes to 1 hour. Until browned, but not dried out on the inside.
5. Let cool slightly before serving, and feel free to ladle any of the extra maple mixture on top.

So far, Thanksgiving Brunch is looking pretty tasty -- no? Between soft boiled eggs atop spinach toast, Bittersweet Pumpkin Pie, and now these taters, I think we're off to a good start. But just wait till you see what I have in store for you next!

What way do you lean at brunch -- savory or sweet?

I'd have to say (and I know this seems like cheating), I like a good mix between the two. One of my all-time favorite recipes has got to be Basil Pesto French Toast.

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Chocolate + Coconut Frozen Yogurt

In the past year, our area has gained two frozen yogurt places + an ice cream joint within walking distance of our home. So, I don't know why-oh-why it's taken me eons to make a frozen treat in our ice cream maker. Maybe it's rebellion. After all, I'm sort of anti-Pinterest food trends.

But guys, this is so worth jumping on the bandwagon.

What kept me from mixing up a batch at home was -- in part -- my own impatience. After all, you need to freeze that mixing drum for a good 15 hours. I never plan ahead. If I want dessert, I want it in the moment, which is probably why I make so many cookies.

Saturday afternoon, we realized we had an entirely uneaten container of low-fat yogurt that we needed to use. Fast. So, I crept into the basement, blew the dust off the ice cream maker box, and let the thing chill overnight. Today, I hastily mixed together what I had on hand.

I think it might be impossible to mess up frozen yogurt.
This recipe is great for beginners that want a chocolatey, yet distinctly tart.
Go!


CHOCOLATE + COCONUT FROZEN YOGURT 
nothing fancy here, just delicious homemade goodness

What you'll need . . . 

• 32 ounces low-fat yogurt
• 1 cup full fat coconut milk*
• 1/2 cup cocoa powder
• 3/4 cup raw sugar**
• 1 tablespoon vanilla extract

* I imagine if you want to stay with the low-fat theme, you could use reduced fat coconut milk. All we had was the real stuff. And I'm not talking the kind in the refrigerated section -- use the canned kind that's nice + thick.
** Feel free to also experiment with other sweeteners and using less, which is what I'm going to try later in the week. Yup -- more frozen recipes soon!


Method . . . 

1. In a large bowl, mix together all the ingredients. Then chill for 3 hours -- covered, in the refrigerator.
2. Then prepare according to your ice cream maker's instructions. Ours instructed us to pour in the mixture and let churn for 30 minutes. 
3. Then we let it freeze in an airtight shallow container for another 6 hours.

If you don't have an ice cream maker, there are a few kinds to choose from. You can get one that hooks right onto your KitchenAid mixer -- the Ice Cream Maker Attachment makes up to 2 quarts at a time. If you don't have a mixer, check out this economical Cuisinart Frozen Dessert Maker.

I'm sure ours will pay for itself if we can resist all the goodies $$$ on our evening walk.

Have you made your own ice cream?

Even if you don't have a fancy machine, you can enjoy frozen desserts of your own making. Try out our Frozen Banana Bites (and the new FAQs about them) or even my favorite Ultimate Vegan Banana Ice Cream recipe.

Now to go clean the drips off my camera strap!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Half Dozen Gluten-Free Chippers

After this success in gluten-free baking, I'm confident that many all of my small batch cookie recipes can all adapt. I actually had several trials before I decided to stop trying to use lots of ingredients + just keep it simple. That meant using simple pulsed oats in place of flour.

Many of you have expressed concern over the use of oats -- we use the Bob's Red Mill kind that are marked as gluten-free. So, please bake carefully if you have sensitivity.

So, add these to the list of my other half dozen recipes.

HALF DOZEN GF CHOCOLATE CHIPPERS 

What you'll need . . . 

• 1/4 cup Earth Balance
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon water
• 1-1/4 cups GF oats, pulsed into flour
• 1 tablespoon flax meal
• 1/2 teaspoon baking soda
• pinch salt
• handful or two chocolate chips

Method . . . 

1. First you'll want to pulse your oats in a food processor (this is the one we have) until flour-like. Takes just a few minutes. Set aside.
2. Preheat your oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
3. Cream together the Earth Balance and sugar using the paddle attachment on your mixer. Then add in the vanilla extract, flax meal, and water. Until fluffy.
4. Mix on low adding the oat flour, baking soda, and salt. Stir in chocolate chips and let rest for just a couple minutes.
5. Then bake for 10 to 12 minutes, until edges are golden brown. Let cool completely before eating (they set nicely this way).

I suppose I don't need to make a big fuss about these being GF -- really they're just tasty oatmeal cookies made entirely of oats. The texture is wonderful, too. Moist (I hate that word, but that's what they are), but crisp. They'll be a new regular in my rotation whether or not I continue my GF adventures.

Have you made your own flours at home?

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A Healthier Chocolate Pudding

Yesterday I wanted pudding for breakfast. I had this intense chocolate craving, which happens to me from time + time. Most girls can relate, I'm sure. It's not really the sweetness I'm after, just the deep, bitterly dark chocolate flavor. (I want to write flavour here because it seems more fitting to dwell in those delicious letters a bit longer.) But I'm trying my best not to sub extra dairy or sugar in for all the bread I'm missing these days.

What to do? I have seen several pudding recipes on Pinterest recently -- but they either involve raw eggs or too much sugar. I've made Avocado Chocolate Pudding in the past. And I was pretty surprised with how great it tasted. I've also experimented with chickpeas, making a Chocolate + Peanut Butter Hu-Mousse . . . or dessert hummus.

What would be high in protein, sweetened relatively naturally, and still have good texture?

BLACK BEAN + AVOCADO CHOCOLATE PUDDING
vegetarian + vegan optional, gluten-free

What you'll need . . . 

• 1 ripe avocado
• 1 can black beans, drained and rinsed
• 2 to 3 tablespoons honey or maple syrup (or 1 to 2 tablespoons agave)
• 1 tablespoon cocoa powder
• 1/2 cup chocolate chips, melted on the stove
• 1/4 cup almond milk + (I used vanilla flavored because we had some)
• 1 teaspoon vanilla extract
• 1 tablespoon flax meal

Method . . .

1. In a food processor, blend together the avocado and rinsed black beans, adding the milk a tablespoon at a time. (1/4 cup = 4 tablespoons.)
2.  Prepare the rest of your ingredients, including melting the chocolate on the stove over low heat, mixing constantly to avoid burning.
3. With the motor still running, add in the rest of the ingredients. Blend until smooth.
4. Add more almond milk to adjust the texture to your liking. I actually prefer mine thicker, more like a mousse.
5. Eat immediately or chill before serving.

Yeah. Black beans. Remember my Red Velvet Black Bean Brownie recipe last month? They were a hit, so -- I thought -- why not?

NOTE: I think adding three tablespoons of honey was too much for me, so next time I'll be trying just two, which is why I suggested the range in the ingredients. Making recipes like these requires a bit of flexibility and catering to your specific likes/dislikes.

Go slow when you add things in. Avocados are like gold in this house, so you don't want to waste them. You can always add more, but you can't take away. With a little tweaking, you'll get it jjjjjjjjjjjjust right.

I promise!


Some of you have been asking about how I edit my photos, specifically of Ada. I wrote up a very basic tutorial on Writing Chapter Three, if you wanted to check it out.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Half Dozen Peanut Butter Cookies

I made a delicious batch of homemade peanut butter last night. I was hurried + sloppy with my technique, pouring sugar directly from the bag into the food processor. As you can imagine, I put a bit too much sugar in the mix -- so I knew it would be best suited for baking.

Have you tried our half dozen recipes yet? Just enough of a sweet treat to enjoy without feeling like you've overindulged. I've made the Half Dozen Chocolate Chippers many times, as well as the Half Dozen Brownie Cookies.

Today:

HALF DOZEN PEANUT BUTTER COOKIES
vegan recipe

What you'll need . . . 

• 2 tablespoons Earth Balance
• 2 tablespoons peanut butter
• 1/4 cup dark brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground flax meal
• 1 to 2 tablespoons water
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• Pinch salt
• 2 tablespoons unsweetened coconut flakes (optional) 
• organic cane sugar for rolling (optional)

Method . . . 

1. Preheat your oven to 350 degrees F. Put a few tablespoons of the cane sugar in a small dish, set aside with your baking sheet. (You don't have to roll these cookies in sugar, it's just how I like mine best. If you choose not to, lightly grease your cookie sheet.)
2. In the bowl of an electric mixer, use the paddle attachment to cream the Earth Balance and peanut butter. 
3. Add the brown sugar and flax meal plus 1 tablespoon water. Mix until fluffy. Then mix in the vanilla.
4. Then add in the flour, salt, and coconut flakes. Mix until just combined. You may need ot add another tablespoon or so of water if your dough is dry/crumbly. It depends on the kind of peanut butter you use.
5. Scoop heaping tablespoons of dough into your palm, roll, dip in the sugar, and then flatten onto the cookie sheet. If you have leftover dough, eat it or evenly distribute.
6. Bake for 8 to 10 minutes, until golden on top. Let cool before devouring.

I added the coconut flakes because I have the coconut flavor coming from the oil in my homemade peanut butter. Plus, I think the two flavors in combination is dynamite. But these can be as plain and basic as you wish.

Also, you may notice in my other recipes that I use baking powder versus baking soda. I just cater to whatever ingredient I have on hand on any given day, and today we're clear out of baking powder. Here's more information about substituting the similar, yet entirely different leavening agents.

And be sure to check out the Half Dozen Chocolate Chippers and Half Dozen Brownie Cookies recipes.

What's your favorite small-batch dessert?

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Half Dozen Brownie Cookies

I've been experimenting with different varieties of the half dozen cookies recipe. Probably more than I should be if we're keeping tally of number of cookies consumed. This particular variation is super chocolatey and reminds me of brownies.

Pass the (almond) milk, please.

What I've discovered is that the basic framework for this recipe works with innumerable substitutions. I have an oatmeal raisin (err -- I added chocolate chips, but raisins would be perfect) variation I'll share next week. A peanut butter cookie for the week after that. And a sugar cookie for the week after that.

Maybe a couple gluten-free substitutions, too.

Now you can start to understand how many cookies we've been taste-testing in this house. A half dozen at a time.

6 x 1,000,000 . . .

HALF DOZEN BROWNIE COOKIES
vegan recipe

What you'll need . . . 

• 1/4 cup Earth Balance or olive oil
• 1/4 cup palm sugar or brown sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground flax meal
• 1 tablespoon water
• 1/2 cup whole wheat flour
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• Pinch salt
• Handful or two chocolate chips
• Handful crushed walnuts

Method . . .

1. Preheat your oven to 350 degrees F. Lightly spritz a baking pan with some olive oil or grease with a bit of Earth Balance.
2. In the bowl of an electric mixer, use the paddle attachment to cream the Earth Balance (you can use olive or coconut oil in a pinch, too!) and sugar together. Add in the vanilla, flax meal, and water. Mix well.
3. Then add in the flour, cocoa powder, and salt. Mix. Stir in the chocolate chips and walnuts.
4. Scoop heaping tablespoons of dough onto the cookie sheet and flatten with your palm. If you have leftover dough, eat it or evenly distribute.
5. Bake for 8 to 10 minutes, until golden on top. Let cool before devouring.

Now I'm off to bake soft pretzels of all things. At 8 AM on a Tuesday. Add what's in them? VEGETABLE JUICE. Sorry to spoil the surprise. Actually, they have a fun twist (see what I did there?) that uses some of this stuff, which I'm hoping benefited from an overnight rise.

I know, I know. BREAD. I really do eat my fruits + veggies, but what I make is so basic it just isn't blog-worthy most of the time. Or maybe that means it's most definitely something I should be posting. 

Ciao, ragazzi!

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Better Banana Bread

I absolutely abhor vegan banana bread. Well, until yesterday I did. Every single recipe I've ever followed has yielded this dense-in-a-bad-way, soggy-in-the-center heavy brick of a baked good that usually needs toasting to taste remotely OK.  

(That's dramatic. Stephen usually likes what I make quite a bit.)

Anyway, we had friends over for the New Year yesterday, and -- at the very last minute -- I decided I needed to make something . . . something using basically nothing (our cupboards are bare) but bananas, chocolate chips, peanut butter, flour, and some odds and ends for sweeteners and stabilizers.

"Alright," I thought. "Let's do this!" A heaping tablespoon of baking powder later, and the usual gross pocket of wetness in the middle was actually . . . done. Perfectly moist and sweet and, dare I say somewhat fluffy? Jury is still out on that one, but I thought it was.

And now I freaking l.o.v.e vegan banana bread. Enough to bake up another loaf tonight!

This time, I'm not sharing.


BETTER BANANA BREAD

What you'll need . . .

• 3 medium bananas (riper is better)
• 2 tablespoons flax meal 
• 3/4 cup warm almond milk (unsweetened, preferably) 
• 1/4 cup dark brown sugar 
• 1/2 cup smooth peanut butter or almond butter
• 1/4 cup olive oil 
• 1/3 cup maple syrup 
• 1 tablespoon vanilla extract 
• 1 cup all purpose flour 
• 1 cup whole wheat pastry flour 
• 1 tablespoon baking powder 
• Pinch salt 
• 1/2 cup semi-sweet chocolate chips

Method . . .

1. Preheat oven to 350 degrees F. Grease a glass loaf pan and set aside.
2. Mash the bananas until they are goopy.  Set aside. Also mix together the flax meal with 3/4 cup (sorry for the typo!) of the warm almond milk. Then set aside.
3. In the bowl of an electric mixer, combine the brown sugar, peanut butter, olive oil, maple syrup, and vanilla extract. Then add in the flax meal mixture and bananas.
4. In another bowl, whisk together the flours, baking powder, and salt. Add these dry ingredients to the wet using a spatula and mix until just combined. Do not over-mix.
5. Fold in chocolate chips. Then pour mixture into prepared loaf pan and bake for 1 hour.
6. After the hour is up, take loaf out and poke with a knife or bamboo skewer (something to get in there deep!). If it doesn't come out clean, cover with some tin foil and return to oven for up to 15 minutes, checking periodically for done-ness.
7. Let cool before tipping out of loaf pan and slicing.

Pretty psyched to start filling up the recipes for 2013. If you didn't catch yesterday's post, you can see a recap of our Favorite Recipes of 2012. Same thing with Running in 2012 . . . and Parenting in 2012.

But the fun doesn't stop there: Here's how we spent New Year's Day. As well, this year's "resolutions" are over on Writing Chapter Three.

Here's to a great year!

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