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Vegan Chocolate Fudge Brownies
For the brownies:
– 1/3 cup tofu
– 1/4 cup strong coffee
– 1/2 cup canola oil
– 1/2 tsp almond extract
– 1 cup all-purpose flour
– 1 cup confectioners sugar
– 1/2 cup unsweetened cocoa powder
– 1 tbsp cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 – 1 cup vegan chocolate chips
For the ganache topping:
– 1/2 cup vegan chocolate chips
– 1/3 cup soy milk
– 2 tbsp vegan butter, melted
– 1/4 cup confectioners sugar, sifted
1. Preheat oven to 350 degrees and grease an 8×8 inch square pan. Set aside.
2. To make the brownies: In a medium bowl, mash the tofu with your fork until smooth. Add in the coffee, oil, and almond extract and mix until combined. Set aside.
3. In a large bowl, sift together the flour, confectioners sugar, cocoa powder, baking soda, salt, and cornstarch. Whisk together to combine. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add in the chocolate chips and combine.
4. Pour the thick batter into your prepared greased pan and bake for 25-30 minutes or until set. Cool completely before adding any toppings.
5. To make the ganache topping: Microwave your milk for 1 minute or until very hot. Add the milk with your chocolate chips and let it sit for 2 minutes to allow the chocolate to melt. Stir to combine (micowave for another minute if needed). Add in the melted butter and stir. Allow the chocolate to cool down in the fridge for about 10 minutes. After 10 minutes, add in your confectioners sugar and combine. Pour onto your cooled brownies and enjoy!
Peanut Butter Oreo Blondies
- ⅔ cup soft butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup cream
- 16-24 Oreo cookies depending on size of pan
- 1 bag white chocolate chips (optional)
- Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
- Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
- Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
- Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.
Adapted from Pinch of Yum
Ever wanted to eat a dessert without feeling guilty afterwards? Well here is the perfect recipe for you to curb those sugary needs. These vegan tiramisu cheesecake bars are absolutely delicious, creamy, and chocolatey. Leaving you feeling satisfied without ruining your plan to a bikini bod this summer.
What’s the secret ingredient for this vegan “cheesecake”?
Yes. I said it.
Who would have thought haha. But no one would ever suspect a thing. Which is a perfect solution to get the kids to eat something nutritious for them. Happy eating~ 🙂
Vegan Tiramisu Cheesecake Bars
For the Brownie:
- 1 cup oat flour (I grind my own old fashioned Oats)
- 1/2 cup coconut flour (or cashew flour or light/medium GF flour)
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 cup + 2 Tbsp non dairy milk (I used soy milk)
- 1/2 cup maple syrup
- 2/3 cup 70% Dark Chocolate Theo bar (1.5 oz – 42 gms) or vegan chocolate chips
- 2 Tbsps flaxmeal
- 2 tsps vanilla extract
- 2 tsps instant coffee
- 1/4 tsp salt
- 1/4 cup Tbsp oil
- 1/2 cup ground raw sugar (1/4 cup for less sweeter)
- 1/2 cup vegan chocolate chips (optional)
For the Cheesecake:
- 16 oz package firm tofu
- 1/4 cup coconut flour (or 2 Tbsps cornstarch)
- 1/4 cup oil
- 6 Tbsp ground raw sugar
- 2 tsps vanilla extract
- 1 tsp lemon juice
- 1/3 tsp salt
- For the brownie layer: In a bowl, combine and mix together the oat flour, coconut flour, cocoa power, and baking powder. In a medium heat proof bowl, heat the non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add in the vanilla, instant coffee, salt, oil, and the sugar into the chocolate mixture. Add the wet mixture into dry and mix to combine. Mix in 1/2 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined 8×8 square pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
- For the cheesecake layer: Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the tofu, coconut flour, oil, and sugar together together in the blender. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
- If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
- Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden brown. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
- Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.
Who ever came up with the combination of both chocolate and coffee must be greatly rewarded. Who can ever resist having to chow down a dessert like this? The bittersweet chocolate is paired fabulously with the warming coffee that makes you feel like you had just entered a world of wonders. The crunchy outside of this cookie is matched with a soft and chewy inside. Two thumbs up for baking the perfect cookie. Anyone want seconds? I’m first in line. Happy Eating~ 🙂
Snow had finally fallen in where I live right now. It is disappointing that I am forced to stay indoors and be in a classroom where the teacher’s lecture goes from one ear to the other ear. The only upside to the situation is the fact that we are freely able to use the plugs in the room to charge our phones. Just kidding. Not really. Anyways, being trapped indoors for the next 8 hours is long enough. And as soon as I open the door that leads to the outside world . . . It feels as if a meteorite is shooting straight into my eyes. The bright snow blinds me from where I am going, that I have to do the cha-cha dance for a bit to catch my balance. Moral of the story? Children need recess during school hours to prevent doing the cha-cha dance to regain balance. The end.
Expresso Double Chocolate Chip Cookies
- 1 cup butter, softened
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 2 teaspoons ground coffee
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugars, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, ground coffee, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Slightly adapted from All Recipes
The perfect comfort food. I love anything that has a surprise inside. So instead of making a regular hot chocoa cookie, I decided to fill it with cream cheese! At first sight, one would think it is a regular cookie. . . but. . . once you take a bite, the sweet cream cheese filling enhances the chocolate flavor of the soft and chrunchy cookie. Pop these babies in the microwave for about 10 seconds and serve warm! Top with a scoop of ice cream and sandwich it with another warm cookie on top. Anyone want a cookie sandwich? Yes please. Happy Eating~ 🙂
Cream Cheese Filled Hot Cocoa Cookies
- 1 and 1/4 cups butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 3/4 cups hot cocoa mix
- 1 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chocolate chips
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
- Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips and Mallow Bits. Cover and chill 1 hour.
- Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Macarons are one of my favorite things to make when it comes to desserts. Although it takes time and patience during the process, howver, in the end, it is so worth it. If you do it right, the macarons come out every so beautifully. Of course i did my research on how to get the perfect macaron first. Anyways, today, I am sharing with you guys something that would benefit this holiday season. These are great to surprise someone with a treat that is not cookies or regular candy canes. Happy Eating~ 🙂
Candy Cane Macarons
- For the macaron shells*:
200 grams confectioners’ sugar
- 110 grams almonds (blanched, slivered, or sliced)
- 90 grams egg whites (aged at room temperature for 1 day or 3-5 days in the fridge)
- 25 grams granulated sugar
Please note – measuring by weight is essential for macarons, so volume measures will not be provided.
For the filling:
- ½ cup sugar
- 2 large egg whites
- 12 tbsp. unsalted butter, at room temperature
- ½ tsp. vanilla extract
- To make the macaron shells, combine the confectioners’ sugar and almonds in a food processor. Pulse until the almonds are finely ground and the mixture is well blended. In the bowl of a mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Increase the speed to medium-high and continue to beat, gradually adding the granulated sugar. Beat until a stiff, glossy meringue forms (do not over-beat). Add the ground nut mixture to the bowl with the egg whites. Fold together with a spatula until all of the dry ingredients are incorporated and the batter is thick and smooth. (This should not take more than 50 strokes.)
- Line baking sheets with silicone baking mats or parchment paper. Fit a pastry bag with a plain round tip and pipe small rounds onto the prepared baking sheets, about 1½ inches in diameter. Let the piped rounds sit at room temperature for 30-60 minutes to harden their shells.
- Preheat the oven to 280˚ F. Bake for 15-20 minutes. Let cool 15-20 minutes before removing from the baking sheet. Let cool completely before filling or storing.
- To make the frosting, combine the sugar and egg whites in a heatproof bowl set over simmering water. Heat, whisking frequently, until the mixture is hot to the touch and the sugar is completely dissolved. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until a thick and shiny meringue has formed and the bowl is cool to the touch. Reduce the mixer speed to medium-low. Add in the butter 1 tablespoon at a time, waiting until each is incorporated before adding more. Once all the butter is incorporated, increase the speed to medium-high and beat until thick and smooth. (The mixture may look soupy or curdled but it will come together eventually – just keep beating!) Blend in the vanilla.
- To assemble the macarons, pair up the shells by size. Add the finished frosting to a pastry bag fitted with a plain round tip. Pipe a small round of frosting onto the flat side of one shell from each pair. Sandwich together with the other shell and push gently together so that the frosting reaches the edges of the cookies. Place the crushed candy canes in a shallow dish. Gently roll the assembled macarons in the crushed candy canes so they adhere to the frosting.* If you haven’t made macarons before, you might want to check out this post about my first time making them. It discusses some of the basics of this sometimes finicky cookie and has some step-by-step photos that might be helpful.
**It is really important to crush your candy canes well. All too often I see holiday desserts with large, sharp chunks of candy cane that seem more likely to draw blood than make a dessert festive and appetizing. Plus, crushing them is so fun! I put them in a large plastic bag, grab the meat mallet and hammer away to be sure they are evenly ground.
Adapted from Annie’s Eats
Who is ready for some SERIOUS baking throughout this week? So many gift planning to do, I’d rather just relax and sleep my stress away…but hey. Baking is my life. Today, I am sharing with you guys this classic M&M cookie that is originally from the Nestle Toll House website. The outer edge of the cookie is nice and crunchy while the middle is chewy and soft. Just perfect. These little babies were so good, I ended up eating…um…can’t even count. Lol. Need a recipe that’ll make someone smile with glee when they recieve a cookie? Well this recipe is just for you. Happy Eating~ 🙂
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups M&M’s (I used a mixture of mini and regular M&M’s)
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Adapted from Lovin’ the Oven