iced carob brownies

More of a tea cake than a brownie, this not-too-sweet treat won me over. Maybe these are atypical adjectives to describe brownies, but to me these are just easy-going and comfy. They are simple, and they are not based on the c-h-o-c-o-l-a-t-e that's ever-present in the brunette variety of baked goodness (though it is that way for good reasons;)). These are made with carob, thus they taste like carob. One shall not be fooled by their chocolatey appearance. I also used substitutions to make them vegan, which may have altered the texture a bit. I used tofutti non-hydrogenated cream cheese in the icing, and it wasn't too pretty. It did come together alright, but there were definite white specks, and it donned a different taste. Thus they are slightly modified, from here! Carob away, darlings. 

1/2 cup melted earth balance (or butter)

1/4 cup carob powder

2 eggs (I replaced with 2tbsp ground flax seeds mixed with 6tbsp water)

1/2 cup packed brown sugar

1tsp vanilla extract

1/4 cup water

1cup flour

1tsp baking powder

1/4 tsp salt

1/2 cup dried currants or raisins

1/2 cup finely chopped walnuts

dash or two of cinnamon or allspice (optional)

preheat oven to 350 F and grease an 8x8in pan.

beat the melted butter, carob, eggs, sugar and vanilla in a medium bowl. then stir in the water. 

sift together the flour, baking powder and salt. stir into the first mixture, along with currants, walnuts and optional spice. mix just enough until everything is incorporated.

spread evenly into pan and bake for 20-25 min, or until toothpick comes out clean. cool completely. 

for the icing

1/4 cup carob powder

8oz cream cheese, softened (or a vegan substitute)

1/4 cup powdered sugar

1/2 tsp vanilla extract

beat all ingredients until very smooth. spread on cooled brownies. I decorated with trader joe's "cocoa pearls." enjoy!

pumpkin pie bars

I have kept this recipe for pumpkin pie bars on my bookmarks bar for quite some time, and what better time to finally make them than during finals week of school? bake, blog, research paper. yes, of course in that order. But these bars were what I wanted all along. The pumpkin filling is a little tangy from the cream cheese, and not too sweet. The shortbread crust is just like the crust of a lemon or raspberry bar.

ingredients:

1 1/3 cups all-purpose flour

3/4 cup granulated sugar, divided

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) cold butter

1 cup oats (old-fashioned or quick-cooking)

1/2 cup chopped walnuts

8 oz cream cheese, softened

3 eggs

15 0z (1 can) pumpkin purée

1 tbsp pumpkin pie spice (or 1 tsp each of cinnamon, nutmeg, allspice)

1 tsp vanilla extract

2 tsp bourbon (optional)

a handful of butterscotch or chocolate chips (optional)

method:

preheat oven to 350 degrees F. Line a 13x9-inch pan with foil, with ends of foil extending over the sides, and grease the foil.

mix the flour, 1/4 cup granulated sugar, and brown sugar in medium bowl. cut in the butter with a pastry blender or using 2 knives, until the mixture resembles course crumbs. stir in oats and walnuts.

reserve one cup of the crumb mixture. press the remaining mixture into the bottom of the prepared pan. bake for 15 minutes. beat softened cream cheese with remaining 1/2 cup sugar and eggs. add vanilla, bourbon, pumpkin and spice and beat until well blended. pour over crust and sprinkle with reserved crumb mixture and if desired, with a handful of butterscotch or chocolate chips (i left these out).

bake 25 minutes. cool for 10 min and then use foil to transfer from the pan to a wire rack. cool completely.

makes 15 bars.

black-bottom cupcakes

Recipe via Rachael Ray magazine. These cupcakes are rich, have a sweet filling as well as surprise chocolate chips sunken inside. This post is dedicated to my friend Michelle because I made them for her birthday and she asked for the recipe. Finally, here it is! xoxo.

8 oz cream cheese, softened

2 1/2 cups sugar

salt, see below

1 egg

6 oz semisweet chocolate chips

2 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 cup plus 2 tbsp natural cocoa powder

1 1/2 cups water

1/3 cup plus 3 tbsp vegetable oil

1 1/2 tsp apple cider vinegar

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line muffin pans with baking cups. Beat the cream cheese, 1 cup sugar and 1/8 tsp salt. Add the egg and mix well. Fold in chocolate chips and set aside.

In a large bowl whisk together the flour, remaining 1 1/2 cups sugar, 3/4 tsp salt, baking soda and cocoa powder. Add the water, oil, vinegar, and vanilla extract and stir until smooth.

Fill each baking cup 2/3 full with batter and top with a generous tablespoon of the cream cheese mixture. Bake until edges are firm to touch, about 25 minutes. Cool cakes on wire rack. Makes 24.