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!

vegan mint chocolate cake

This cake is delicious. It is also wonderfully simple, can be stored (in fridge) for an extra day or two, and is low in cholesterol. The recipe is from compassionate cooks and it can be doubled for a layer cake or used for cupcakes. xo

for the cake:

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp baking soda

1/4 cup cocoa powder

1 tsp vanilla extract

1/2 tsp peppermint extract (optional)

1/3 cup vegetable oil (such as canola)

1 tbsp distilled white vinegar

1 cup cold water

Preheat oven to 350 degrees F. Combine all dry ingredients and mix thoroughly. Create a well in the center and add the wet ingredients. Stir until well mixed.

Pour into prepared 9x9-in pan and bake for 30 minutes or until toothpick comes out clean. Cool completely, then frost.

for the creamy frosting:

3 tbsp softened non-dairy butter (such as earth balance)

1 1/2 cups powdered sugar, sifted

1/3 cup cocoa powder, sifted

1/2 tsp peppermint or vanilla extract

2-4 tbsp non-dairy milk (I used almond) or water

Cream butter in small bowl. Add powdered sugar, cocoa, extract and enough liquid to make a thick but spreadable frosting.

Makes a single layer cake or 8 cupcakes.

chocolate cupcakes with vanilla frosting

Fancy dark chocolate cupcakes. This is THE recipe for big chocolate flavor and a creamy vanilla- speckled frosting. Appropriately titled "rediscovering chocolate cupcakes" in Cook's Illustrated's American Classics issue (2009). Quality ingredients and a little more kitchen time go a long way in producing a dozen precious flawless cakes. Made with friend and fellow cupcake-lover Stacy, these were very much enjoyed by all of us, as shown below.

for the dark chocolate cupcakes:

1 stick unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

1/2 cup Dutch-processed cocoa

3/4 cup unbleached all-purpose flour

1/2 tsp baking soda

3/4 tsp baking powder

2 large eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp salt

1/2 cup sour cream

Heat oven to 350 degrees F and line muffin tin.

Combine butter, chocolate and cocoa in a medium bowl and place over saucepan with just simmering water. Whisk until smooth and remove from heat. Set aside to cool slightly.

Whisk flour, baking soda and baking powder in a small bowl to combine. In a medium bowl, whisk the eggs to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add chocolate mixture and whisk until combined. Sift about 1/3 of the flour mixture into the chocolate, whisk until combined, whisk in sour cream until combined, then whisk in the remaining flour until homogenous and thick.

Divide batter evenly and bake 18-20 minutes, or until skewer inserted in middle of cake comes out clean. Cool in pan for 15 minutes, then carefully transfer each cake to a wire rack to cool completely before frosting.

for the vanilla bean buttercream:

10 tbsp (1 1/4 sticks) unsalted butter, softened

1/2 vanilla bean, halved lengthwise

1 1/4 cups confectioners' sugar

pinch salt

1/2 tsp vanilla extract (can omit vanilla bean and increase extract to 1 1/2 tsp)

1 tbsp heavy cream

Beat butter for about 20 seconds at medium-high speed (preferably using a stand mixer). Using a paring knife, scrape seeds from vanilla bean into butter and beat about 15 seconds. Add sifted confectioners' sugar and salt and beat at medium low for about 45 seconds. Scrape down bowl and beat for at medium speed for 15 seconds until fully combined. Scrape bowl again, add vanilla extract and heavy cream, and beat another 10 seconds until incorporated. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

To frost, mound 2 tablespoons icing on center of cupcake. Using a small spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center. If desired, decorate with fresh raspberries, chocolate candies, or chocolate sprinkles.

Makes 12 frosted cupcakes.

chocolate cupcakes with milk chocolate sour cream frosting

The recipe via baking bites, these came out moist and chocolaty. The frosting was sweet, a little tangy, and made for some addicting cupcakes! Being almost 3am, I don't think I could have made these without my dear friend Caroline...

for the cupcakes:

2 cups all purpose flour

1 cup natural cocoa powder (I used Hershey's)

2 cups sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup sour cream

1 cup coffee, at room temperature

1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees F. Line muffin tin with liners. In a large bowl, sift together the flour and cocoa powder. Whisk in the sugar, baking soda and powder, and salt.

In another bowl, whisk together the vegetable oil, eggs, vanilla extract, sour cream, and coffee. Add to dry ingredients and stir until well combined and no streaks of flour remain. Stir in mini chocolate chips, if using.

Divide evenly among cups and bake for 15-18 minutes, until a toothpick inserted in the center of the cakes comes out clean. Transfer cupcakes to wire rack to cool completely before frosting.

for the milk chocolate frosting:

6 oz milk chocolate

4 tbsp unsalted butter

1/2 cup sour cream

1/2 tsp salt

1 tsp vanilla extract

1 1/2- 2 cups powdered sugar

Over low heat or in the microwave, melt the butter and chocolate. Cool to about room temperature then stir in sour cream, salt and vanilla extract until smooth. Add in 1 cup powdered sugar and mix vigorously (or use an electric mixer). Gradually add sugar until frosting is of desired thickness and spreadable consistency. Frost cakes generously.

Makes 24.

frosted soft sugar cookies

These are just like the generously frosted, super soft sugar cookies found at most supermarkets. I found the recipe raking through google for a copycat recipe, I don't think their brand (Lofthouse) gives out the recipe. I made them for my friend Kelly, and she was thrilled. She's a huge fan of the popular cookies and says "They are exactly the same, but these are better because they're homemade!" Sorry I don't have a source for the recipe.

for the melt-in-your-mouth sugar cookies:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup oil

1/2 cup granulated sugar

1/2 cup powdered sugar, sifted

1 egg

1/2 tsp vanilla extract

1/2 tsp cream of tarter

1/2 tsp baking soda

1/2 tsp salt

2 cups all purpose flour

Preheat the oven to 375 degrees F. Cream together the butter, oil, and sugars. Add the egg and vanilla and beat well. In a separate bowl sift together the remaining dry ingredients. Combine with the wet ingredients and mix until fully incorporated. Refrigerate dough or roll into evenly-sized balls and place on cookie sheet. Bake for 8-10 minutes. Leave on baking sheet for a few minutes before transferring to a wire rack to cool completely.

for the frosting:

2 1/2 cups powdered sugar, sifted

1/4 (1/2 stick) unsalted butter, softened

1/4 tsp salt

1 tsp vanilla extract

3 tbsp half and half (or whole milk)

5 drops food coloring

Beat together all ingredients well, adding milk and food coloring last for desired thickness and color. Frost cooled cookies generously and add decorations as desired.