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Archive for October, 2012

What to bake when the weather decides that it is no longer summer and suddenly dives into fall and does a complete 180? Pumpkin things? It should happen. Warm soups? I’m still not on the band wagon. Apple treats? Definitely fall like.

What do I opt for? Strawberries. Just trying to bring back the warm weather and the excitement that last June brought. You’re all welcome/could I be any more backwards?

Quite a while ago, a friend on my soccer team brought homemade banana bread to one of our games to share post-victory (best teammate ever award goes to Carla).

Side-note, banana bread pairs much better with soccer than the typical half time oranges that I never was a fan of. Good thing my mother was my childhood team’s “orange lady” and decided that hot chocolate was a good idea for half time too. Thanks mom for encouraging my fat years.

Back to the banana bread. It was amazing, I wanted the recipe, I got the recipe, I altered the recipe, I devoured the entire loaf to myself. What else is a girl to do when she’s home alone for a month!? This loaf would be delicious no matter what you throw in, I decided to get creative (a rarity) and opted for strawberries AND chocolate chips alongside the banana, but do what works for you.

Would these be good as muffins? Obviously. Breakfast? When else do you eat muffins? Post-work out? Tested and approved. Lunch? Snack? Dessert? Yes, yes and yes. Just not for dinner. Come on, we need at least a little bit of balanced eating in there somewhere.

 

Vegan Banana Bread

3-4 very ripe bananas    1 cup brown sugar

1 tsp vanilla                   2 cups flour

1 tsp baking powder       1/2 tsp baking soda

1 tsp cinnamon              1/4 cup milk mixed with 1 tsp vinegar

1/2 cup applesauce

Preheat oven to 350 degrees F. Grease the bottom and sides of a small loaf pan (8 X 4).

In a medium bowl mash bananas with sugar and vanilla until combined and creamy.  Add in the milk and applesauce.

In a large bowl combine the flour, soda, powder and cinnamon.

Add the dry ingredients to the wet ingredients and stir until just combined and the batter is thick and chunky. (At this point feel free to add chocolate chips or any other desired ingredients).

Pour batter into greased loaf pan and for 55-65 minutes.

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It’s been a while since I’ve been on here. Travels around Thailand, Burma, Cambodia and the Philippines have ended, another school year has begun, Thanksgiving has already passed and before I know it, it will be Christmas.

I feel like time isn’t my friend. I feel like I’m constantly looking ahead to the next exciting thing, or looking back to some other time that was more exciting than now. Maybe this is because a number of my favourite people don’t live where I live. Is it really too much to ask that all of my favourite people become my neighbours so that I can see them whenever I want? And maybe we could all live in Vancouver? Because you know, it’s kind of beautiful here.

 

Maybe this is why I love reunions so much. What’s even better than a reunion with some of my favourite people is a potluck reunion. Yes I call dibs on bringing dessert, why do people even bother asking?

 

So I made these for our mini education reunion. And they were delicious. And everyone loved them. Some people definitely had seconds, while others mentally ate at least 5 I’m sure. Soft and chewy brownie cookies that had the most amazing peanut butter icing sandwiched in-between them.

Make these. Because amazing people deserve amazing dessert.

 

 

 

 

 

 

 

Brownie Cookies with Peanut Butter Frosting

Adapted from Bakers Royale

Brownie Cookies

5 oz. cocoa powder

3 oz. chocolate, chopped

3 tbsp butter      2 eggs

⅔ cup sugar       1 tsp vanilla

¼ cup flour        ¼ tsp baking powder

Preheat oven to 350F. Line a baking sheet with parchment paper.

Place 5 oz. cocoa powder, 1 oz. chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.

Beat the eggs, sugar and vanilla in a bowl until pale and creamy.

Add in flour, baking powder, melted chocolate mixture, remaining 2 oz. of chocolate and mix to combine.

Set aside for 10 minutes.

Spoon tablespoonfuls of the mixture onto parchment lined bake sheet.

Bake for about 8–10 minutes or until puffed and cracked.

Allow to cool completely on trays.

Make the Peanut Butter Frosting

Once cookies are cooled, spread the icing onto the cookies and assemble.

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