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Tuesdays With Dorie: Ginger Jazzed Brownies (vegan) October 25, 2011

Filed under: Baking,Vegan — pastrybrush @ 7:00 am
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Last weeks Tuesdays with Dorie was chosen by Hindy of Bubie’s Little Baker.  She picked Dorie’s Ginger Jazzed Brownies which are located on page 101 in Baking: From My Home to Yours.  This recipe was a little bit more involved to make Vegan, and my first attempt at making the brownies went okay.  However, I know that if I ever make them again that there are a few things that I would do differently.

First off I made the following substitutions: For the 3 eggs I used 1/2 cup of silken tofu blended until smooth.  I replaced the unsalted butter with Earth Balance Vegan Buttery Sticks (I think this is where I went wrong).  The brownies baked up okay, but they seemed to not be baking through.  Which it isn’t like that really mattered since there was no raw ingredients in the batter.  But they did bake up a little oily, and I think that the Vegan Buttery Sticks were the problem.  I don’t really care for the flavor of the sticks, but that is currently the best thing out there.  Most cake recipes that I use usually use vegetable oil, and then the frosting might have the buttery sticks.  Buttery sticks in frosting usually isn’t a problem because you have so many different flavors it doesn’t make a difference.  Well not with the brownies, the flavor stuck out like a sore thumb.  So next time I will use 1/3 cup of vegetable oil instead of the Vegan Buttery Sticks.

I topped these brownies with a Vegan Chocolate Ganache via Vegan Cupcakes Take Over the World…completely yummy by itself and it made the brownie.

Because I didn’t have fresh ginger on hand I used all ground ginger: big mistake.  I love ginger.  I love the heat, the taste everything.  But you need to use fresh ginger because wow, all that ground ginger (3/4 tsp) just made the flavor taste off to me.  The brownies were okay, but I have learned my lesson and will definitely be making changes for the next time I make them.

 

Tempeh BBQ Sandwiches with Vegan Cole Slaw October 24, 2011

Filed under: Vegan — pastrybrush @ 11:44 pm
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Recently I have been cooking out of Appetite for Reduction.  A few of the recipes caught my eye they were very easy and quick.  One of them was the Buffalo Tempeh, which can be turned into a lovely sandwich with the addition of Cole Slaw, vegan of course.  I really want to try the Buffalo Tempeh, but I had one problem…Emma.  Since I am currently her main supply of food right now, anything I eat goes to her.

I LOVE spicy food, and I didn’t have any problems with it while I was pregnant.  But I guess Emma doesn’t appreciate it as much now, maybe she will when she is older.  So spicy things no go, which I learned with the Red Thai Curry Tofu (will post later).  To remedy the problem and make the sandwich more of a Carolina type BBQ, I marinated the tempeh in a homemade Caroline BBQ sauce courtesy of Tyler Florence.  It is actually one of Mike’s favorite BBQ sauces because it is vinegar based and has that kick of mustard.

Everything came together very quick, and the sandwich was fantastic.  I would have never know it was vegan if I hadn’t been cooking it.  I think the BBQ sauce made it.  For the recipe for the Buffalo Tempeh and Cool Slaw pick up a copy of Appetite for Reduction, you won’t regret it.  For the BBQ tempeh just sub in enough sauce (1/4 recipe) to marinate the tempeh and proceed with the recipe in Appetite for Reduction.

Cider Vinegar Barbecue Sauce

Source: Tyler Florence

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

 

Vegan MoFo: Oh La Las aka Vegan Oreos Halloween Style October 16, 2011

Filed under: Baking,Cookies,Vegan — pastrybrush @ 9:45 pm
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My husband is obsessed with Oreos.

I think that might have been one of the first things I learned about him besides his obsession with anything Star Wars Lego related 🙂  For his 20th birthday, almost 10 years ago, I made him a lego cake and the round connector thingies were made from mini Oreos.  I have contemplated getting the cake pan that is shaped like an Oreo, logo and all, to make him an Oreo birthday cake.  But alas, I never seem to buy the pan.

I guess the next best thing to getting an Oreo shaped cake would be getting homemade Oreos.  Granted, Oreos are vegan but I have always wanted to try my hand at them.  Considering, especially in college, Mike could eat an entire thing of Oreos in one sitting.  You would think that was impressive if you ever saw Mike because he is 6′ 2″ and 175 lbs (on a good day).  He has a great metabolism which I am jealous of everyday 🙂

Back to Oreos or Oh La Las.

Since it is October, I decided to get into the Halloween Spirit and dye the insides orange.  I think they look prettier that way.  The only time consuming part of the recipe is the rolling the dough out and cutting each cookie.  It is like make sugar cookies but the dough is a bit stickier.  I just made sure the surface I rolled these little monsters out on was well floured and that worked out perfectly.  Isa and Terry do give some good directions on how to roll these out between two sheets of parchment, which is awesome but I was running low on parchment.

These cookies turned out perfect.  Mike has been munching on them for a few days and they are almost gone.  I think he is trying to savor them before they disappear.

If you would like this recipe, stroll on down to your local bookstore or hope on over to Amazon.  It is a fantastic cookie book 🙂 Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

 

Tuesdays With Dorie: Basic Biscuits (Vegan) October 11, 2011

Filed under: Baking,Breakfast,Tuesdays With Dorie,Vegan — pastrybrush @ 6:48 pm
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This weeks Tuesdays with Dorie was chosen by Jennifer of Cooking for Comfort.  She picked Dorie’s Basic Biscuits which are located on page 21 in Baking: From My Home to Yours.  As I explained in last weeks post, this is Vegan Month of Food and all of my posts will be made Vegan.

This week Tuesdays with Dorie was no exception.  I perused some of my vegan cookbooks (Vegan Brunch and Vegan with a Vengence) to make sure that I made the biscuits as close to the recipe as possible.  I have made vegan biscuits before (Pumpkin and Regular) and with most biscuit recipes you just have to replace the milk and the fat that you use for the biscuit and voila, yummy biscuit.  That was the exact changes that I made for the recipe.  Instead of 6 tbsp of unsalted butter, I used 4 tbsp Earth Balance Vegan Buttery Sticks and 2 tbsp vegetable shortening.  Instead of 3/4 cup milk, I used my go to non-dairy milk which is rice milk.  It has a much more milk flavor than soy, which works out well if you have someone that doesn’t like the flavor of soy.

The biscuits turned out great.  They rose the perfect amount and were light and fluffy.  It was the perfect morning breakfast or side to a yummy tofu scramble 🙂

 

Vegan MoFo: Chocolate Chip Cookies October 9, 2011

Filed under: Baking,Cookies,Vegan — pastrybrush @ 9:13 pm
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The other day Mike was craving chocolate chip cookies.

Okay, actually Mike craves chocolate chip cookies everyday and I actually wanted to make some that were healthier than normal.

Okay…I wanted chocolate chip cookies.  Is that okay with you?  I admit it, ever since Emma was born my chocolate cravings haven’t completely gone away…opps.

I decided to make these yummy cookies that are from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

These cookies are made with most notably White Whole Wheat Flour and Canola Oil, which gave the cookies a very soft texture, which I love, and a slight nuttiness which I also loved.  Mike throughly enjoyed the cookies and actually took them to work with him and ate them.  They also fulfilled my chocolate chip cookie craving.  Every time I would walk pass the plate of cookies I couldn’t help myself and I would have to grab one.  They were fantastic, especially for an omnivore like me.

Next cookie on the list is the Oh La Las aka Vegan Oreos.  I know Mike can’t wait because he loves him some Oreos 🙂

 

Tuesdays With Dorie/Vegan MoFo: Vegan Apple Nut Muffin Cake October 4, 2011

Filed under: Baking,Cake,Quick Breads,Tuesdays With Dorie,Vegan — pastrybrush @ 11:10 pm
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This weeks Tuesdays with Dorie was chosen by Katrina of Baking and Boys.  She picked Dorie’s Apple Nut Muffin Cake which is located on page 37 in Baking:From My Home to Yours.  Since this month is Vegan MoFo aka Vegan Month of Food, all of my post for October will be Vegan.  If I am given a recipe that is not vegan than I will make it vegan to abide by the rules, which I did for this recipe.

I am also going to be posting more this month because I have realized I have been neglecting my blog.  It will surprise you to know that I have already baked/cooked up a few vegan things already and now I just need to find time to sneak away from the baby to type them up 🙂

This cake turned out wonderful.  No one would be able to tell that it was vegan.  It was very moist because of the apples and the texture reminded me of a banana walnut cake without the banana flavor.  I would definitely make this again.  The changes to the recipe that I made were very easy, and actually made for a healthier version of the cake since I used vegetable oil instead of butter.  I took a few hints from the Ladies over at Post Punk Kitchen via Vegan with a Vengeance to make this recipe Vegan and it was perfect.

You can find the original recipe on Katrina’s blog, Baking and Boys.

Below is the vegan version that turned out FANTASTIC!!!

Vegan Apple Nut Muffin Cake

1/2 cup rice milk

1/2 cup apple juice

1 tbsp ground Flax Seed mixed with 3 tbsp water

1 teaspoon pure vanilla extract

1/2 teaspoon pecan extract (I didn’t want to dig the almond extract out)

1/3 cup vegetable oil

1 tsp apple cider vinegar

1  3/4 cups all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup (packed) light brown sugar

3/4 cup old-fashioned oats

1 medium apple, peeled, cored and cut into small dice

1/2 cup chopped walnuts

1/3 cup dried figs, diced (I was out of raisins so I opted for figs)

Getting ready:  Center a rack in the oven and preheat the oven to 400 degrees F.  Use an 8-inch square silicone pan, or oil an 8-inch square baking pan.  Put the pan on a baking sheet.

Whisk together the rice milk, cider, ground flax seed with water, vanilla and pecan extracts, oil, and vinegar.

In a large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and salt to combine thoroughly.  Toss in the brown sugar, making sure there aren’t any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix.  Switch to a large rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened—as with muffins, less mixing is better than more.  Gently stir in the apple, nuts and figs, and scrape the batter into the prepared pan.

Bake for 30 to 35 minutes, or until the cake is golden brown and a thin knife inserted into the center of the cake comes out clean.  Transfer the pan to a rack and cool for a couple of minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or to room temperature.