I had yet to experience the most perfect brownie since I went vegan. It’s not because I’m vegan, I just don’t often come across as many vegan brownies as I’d like and I apparently have very specific expectations of the perfect brownie that few fail to meet, even long before veganism was a thing in my life. Then I started to get into the whole black bean brownie thing, which is awesome, but they definitely don’t produce what I’ve been missing.
Fast forward to the other day when looking for a new easy dessert to experiment with, one that could work as a last minute potluck favorite, enjoyed by young and old alike, vegans and non-vegans. I flipped through Vegan Cookies Invade Your Cookie Jar looking for a nice traditional, yet reliable, cookie as my go-to that didn’t call for anything that would require a special trip to the store. I’ve a good collection of baking essentials on hand so I wanted something I could generally always whip up should a dessert crisis strike (with kids, it happens more than one would expect). I came across the brownie recipe that I’ve passed by before without a second thought, purely for the fact it calls for silken tofu and who the hell always has that on hand? Oddly enough, I had 2 packs of silken tofu in my refrigerator that I had bought when a friend and I were working on something. I flipped the page once more to the same brownie recipe now with a thick layer of cheesecake on top. I was done. DONE. I would not rest until I tasted those for myself.
Since I wanted to get the full benefit of readily available silken tofu, I decided to make a batch of the regular brownies and the cheesecake version. I followed both recipes exactly, except for not putting in as many chocolate chips in the cheesecake. I didn’t have mini chips they called for and I was already on a sugar overload so I thought we’d live without as much chocolate and just did a sprinkling on top. The plain brownies were everything I want in a brownie. The cheesecake version produced an even fudgier brownie with a creamy cheesecake later that was just right. I found not one but two go-tos.
Vegan Cookies Invade Your Cookie Jar is a good book to have on hand, you can usually find it pretty cheap since it’s been around for awhile and on the small side but I did see that someone shared the recipe online. Go get that silken tofu and get baking!
I’m no stranger to n’ice cream, usually a term I reserve for the vegan banana “soft serve” but when I saw the N’ice Cream Book, and that mouthwatering cover, I wanted more. I had put a temporary hold on ordering anymore cookbooks, because honestly I hardly use them. I buy them to support my food […]
For a good portion out of the year, I’m relying on frozen berries for my smoothies. In Baltimore, our local fruit season is short lived, one can only eat so many apples, says the apple lover. So when strawberry season rolls around, it’s adamn good day. I received the most wonderful strawberries in my Relay […]
I was drinking a big jug of my chicory chai latte that I had chilled and I was instantly transported back to my childhood neighborhood, Country Club Hills, in the suburbs of Chicago. I took a moment to remember the summers when my Grandmother would come stay for a month and spend the days with […]
I’ve mentioned before, and you are most likely are already aware, but by throwing frozen banana slices into a food processor, it will turn into a soft serve ice cream made from just that one ingredient. Delicious as is, but don’t stop there! Mix in some cacao or cocoa powder and frozen cherries, maybe a […]
This was my version of the gluten-free cake by Call Me Cupcake. I modified it a bit and made the filling with chocolate hazelnut and used an oreo-like crust with vegan Newman-O’s. It was as good as it sounds, quite the hit! Someday I plan to write out the exact steps for my modified version but […]
I’ll never stopped being amazed that you can throw some fruit and nuts into a food processor and end up with dessert! I used strawberry-banana nicecream as the filling part, sweetened with a touch of maple syrup. For the crust I threw a big handle of nuts, it was a mixture of walnuts, almonds, and […]
When it comes to peppermint patties, I decided there are two kinds of people in this world – those who prefer an ooey, gooey center and then there’s the rest of us. I’ve just never been crazy about an oozy center in chocolates, like those weird chocolate covered cherries surrounded by that sugary goo, or […]
I was inspired myself by the gorgeous site of Milking Almonds and I’m so glad I was because these are my new favorite cookies. I use Dandies marshmallows which are vegan and Equal Exchange vegan chocolate chips. Equal Exchange is certified fair-trade and slave-labor free. It’s important that we reject cruelty wherever it may rear […]
It’s that time of year when school is about to be back in session and I’ve portable snacks on the brain. Finding balanced snacks for kids is one of my biggest challenges. Most of the “healthy” snacks still contain refined sugar, even the homemade ones, and we get so much sugar outside of the house, I […]