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!

perfect vegan chocolate chip cookies

soft in the middle, and crispy around the edges. a buttery, nearly caramel-y cookie that melts in your mouth. and 100 percent vegan- we love !! it's actually adapted from this cookie cake recipe, which I tried and was great.. but this time I wanted the same yumminess in cookies. If you're not into olive oil flavor in dessert yet, try a more neutral-tasting vegetable oil. enjoy!

1 cup granulated sugar
1/2 cup brown sugar
3/4 cup quality extra-virgin olive oil*
1/4 cup unsweetened apple sauce
2tsp egg replacer (such as 1tsp water mixed with 1tsp ground flax seeds)
1tsp vanilla extract
1tsp salt
2 1/3 cups all-purpose or whole wheat flour (or a mix)
1 tsp baking powder
1 1/2 cups dark/ dairy-free chocolate chunks
1/2 cup chopped walnuts
1 banana, cut into small pieces (optional)

preheat oven to 375 F.

combine sugars through salt in a medium bowl and mix until thoroughly combined.

sieve flour and baking powder together and add to wet ingredients. mix until combined, then add in extras.

bake on an ungreased cookie sheet for about 12 minutes, rotating sheet halfway between baking. cool on wire rack.

makes about 36 cookies.

* such as my family's l'otani ;)

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.

banana bread

This recipe is from my mum, the one she's always made. It dates back from her seventh grade cooking class! We always stuff it with nuts and chocolate chips.

1/3 cup butter

3/4 cup sugar

1 cup mashed bananas (2-3 bananas)

2 eggs

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

1/2 cup milk

1/2 cup chopped walnuts and/or chocolate chips (more or less as desired)

preheat oven to 350 degrees F. cream together butter and sugar. add eggs one at a time, beating well after each addition. stir in mashed banana. combine flour, salt and baking soda. add the dry ingredients, alternating with milk (in thirds, mixing each time until just incorporated). bake in wax paper-lined loaf pan for 1 hour, then turn out onto rack to cool. wrap in foil. better to slice on second day-- otherwise it looks like this!

black bean brownies

Adapted from 101 cookbooks' recipe, via Ania Catalano. These are soft and dense, but the addition of black beans and no flour create a distinct texture- one that goes surprisingly well in these chocolate brownies. Close friend Shani was eager to try out the recipe, so we made them after she prepared the most delicious Korean meal. Perfect meals include perfect endings!

4 oz unsweetened chocolate

1 cup (2 sticks) unsalted butter

2 cups drained black beans

1 cup chopped walnuts

1 tbsp vanilla extract

1/4 cup instant coffee powder (we used cooled espresso instead)

1/4 tsp sea salt

4 eggs

1 1/2 cups light agave nectar (can sub equal parts honey)

Preheat oven to 325 degrees F. Grease an 11-by-18-in baking pan or line with parchment paper and lightly grease.

Melt butter and chocolate in a glass bowl in the microwave(1 1/2- 2min on high) or very gently over the stove, stirring to complete the melting process. Place beans, 1/2 cup of the walnuts, vanilla extract, and a couple spoonfuls of the chocolate mixture into food processor. Blend about 2 minutes or until smooth, the batter will be thick but the beans should be smooth. The "magic bullet" did a fine job as a food processor.

In a large bowl, combine the melted chocolate mixture, remaining walnuts, coffee, and salt and mix together well.

In a separate bowl beat eggs until light and creamy, about one minute, Add agave nectar and beat well.

Add the bean mixture to the chocolate/ coffee mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup (we skipped this step). Mix well and pour into prepared pan. Using an electric mixer, beat remaining 1/2 cup egg mixture until light and fluffy. drizzle over the brownie batter. Use a toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30-40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. They will be very soft, and refrigeration is recommended.

Makes 45 (2-inch) brownies.