recipe by fettle vegan… find it here!
recipe by fettle vegan… find it here!
FUDGEY. Dense. Chewy. Chocolatey. ADDICTING!
To me, this is what a brownie is supposed to be. Our local vegan bakery just so happens to sell the best damn brownies on the planet, but unfortunately at a whopping-almost-five-bucks-a-not-so-large-square. Needless to say, finding the best brownie recipe on Earth has been on the top of my list of priorities for a while now.
It took a lot of flops and disappointment brownies for me to figure out that in order to find the perfect recipe, I had to pinpoint exactly what I wanted. CHEWY FUDGE BROWNIES! And then I came across THIS DELICIOUS RECIPE by That’s So Vegan.
Jef and I made a couple of adjustments to the recipe to make our tastebuds extra happy. We added more sea salt to the recipe, added in chopped walnuts, and used a gluten free flour blend by Bob’s Red Mill to eliminate any possible cakeyness.
These brownies fulfill all of my brownie dreams, hopes, and fantasies. I hope they fulfill yours as well!
It’s loveaversary celebration time people!
Today Jef and I are on our way to Berkeley, where we will be spending a couple of days snuggled in our fancy bed and breakfast, eating lots of delicious vegan food, and enjoying some overall quality times. : )
We bid you adieu for a few days, but will leave you with this little recipe that we remixed from the Peanut Butter Teff Cookies that we are so fond of:
Chocolate Almond Butter Teff Cookies:
Mix everything but the coconut flakes together very well, and then bake at 350 degrees for about 8 minutes. Garnish with coconut flakes and then return to the oven for another 5-8 minutes. Let cool completely and then DEVOUR!
This should make about nine or so cookies, the perfect amount for a couple of cookie monsters looking for a fix.
We are pleased to announce the arrival of The Littlest Cake, our friend Shannon’s vegan baking/food blog! HOORAY! A new vegan food blog is born! She specializes in baking supremely tasty cupcakes, cakes, cookies, and all treats in general, and she is a mighty vegan kitchen wizard! You should definitely pay her a visit, because she is AMAZING, and I love her so.
Shannon has co-cheffed in the creation of a couple of tasty treats here at The Bear and The Blackberry: Matcha and Vanilla Bean Cupcakes and Cookies and Cream Cupcakes (Part One & Part Two!), and now Zucchini Walnut Bread with Chia Seeds!
Our neighbor/landlord has been bringing us MONSTEROUS zucchinis lately… so we decided a proper way of eating them up would be to make some marvelous vegan zucchini bread!
And marvelous it is, dahhlinnggg. It is tasty fresh out of the oven, but if you practice the art of patience, we recommend letting it cool/refridgerating it, since that helps it stick together like a bona fide zucchini bread should!
Ahhh… I think we need to go home right now and MAKE MORE ZUCCHINI BREAD!!
What happens when we have an abundance of chia seeds along with some peaches that don’t have much time left before they go back to the peach spirit world? Peachy Chia Muffins, that’s what!
These are some tasty little muffins, with the perfect amount of sweetness to start the day off with a skip and a jump! Ch-ch-ch-chia! I took a blueberry lemon muffin recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau and tweaked it to look a little somethin’ somethin’ like this:
Peachy Chia Muffins:
Preheat the oven to 400 degrees fahrenheit and get your muffin tins ready! You can line them with cupcake papers like I did, or grease them up nice and good with a high heat oil like canola. In a medium sized bowl, mix together the dry ingredients (whole wheat flour, baking soda, sea salt, and chia seeds) and in a large bowl, mix together the wet ingredients (sugar, soy milk, canola oil, vanilla extract, and apple cider vinegar) well. Gradually add the dry mixture to the wet, mixing until it is well incorporated. Next, gently fold in the peaches.
Now spoon this tasty mixture into your muffin tins! Lick the bowl clean, since we have no salmonella scares here in vegan baking world! Bake for about 20 minutes, or until they are golden-y brown and a knife inserted in the middle of one comes out clean.
For fun and a tad more sweetness, I took the muffins out at about 15 minutes, sprinkled some brown sugar on top, and then returned them to the oven. Once finished, I garnished them with almond slices. I recommend toasting the almonds a bit before slicing, as it seems they are more knife-friendly after enduring a little heat.
Mmmm MMMMMM Peachy Chia Muffins!
Continuing my 25th Birthday Celebration upon my return from Portland, Shannon and I made these amazing Matcha and Vanilla Bean Cupcakes! We have been wanting to try these magnificent cupcakes for a while now. Our last attempt was halted by the co-op being out of two very important ingredients for these cupcakes: matcha green tea powder and vanilla beans. Luckily this time the co-op was stocked with everything we needed to make these delicious morsels!
I don’t recall where Shannon found this recipe, somewhere floating about online. I’ll have to get back to you on the source!
Here is the recipe for the cupcakes:
Shannon and I agree that these are our new favorite cupcakes! You should most definitely try them out for yourself.
Happy Sandy Day! We love to show our friends and family that we adore them with home made treats and doodads. For my friend Sandy’s Twenty-Fifth Birthday we made these Dark Chocolate Cupcakes topped with Strawberry Cashew Cream, plus a sweet home made card featuring her dog, Jolie!
I scoured my cookbook collections for the perfect Birthday-Treat recipe for Sandy… Leslie Cerier has done it again! Yet another tantalizing and decadent vegan recipe from her cookbook Going Wild in the Kitchen:
Dark Chocolate Cake (or in this case…Cupcakes!):
1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flaxseeds
1/2 cup apple juice
1/4 cup canola oil
1/2 cup maple syrup
1/2 tablespoon vanilla
1 1/2 cups dark chocolate chips/chunks
3/4 cup vanilla soymilk
Preheat the oven to three hundred and fifty degrees. Combine the flour, baking powder, and salt in a large mixing bowl. Place the flaxseeds in a blender and grind to a powder. Next add the apple juice, canola oil, maple syrup, and vanilla, blending very well. Heat the chocolate chips and soy milk over low heat in a double boiler or medium sized saucepan, constantly stirring until the chocolate is melted. Add the blender mixture and melted chocolate to the flour mixture, stirring to a smooth batter.
Pour the batter into a lightly oiled cake pan and bake for forty minutes, or until your toothpick comes out batter-free when inserted in the center. Let the cake cool completely before frosting. DEVOUR! Or share… sharing is caring!
*To make cupcakes out of this recipe, simply pour the batter into cupcake papers in cupcake tins and cut the baking time in half, to around twenty minutes or so.
Strawberry Cashew Cream:
1 cup raw, unsalted cashews
1/4 cup vanilla soy milk
3 tablespoons maple syrup
1 tablespoon vanilla
1 cup fresh strawberries, stems removed
Grab your BEST food processor ever. Throw in your cashews and grind to a fine meal. With the magic machine still running, slowly add the soy milk through the top. Next the maple syrup, then the vanilla, and last (but most importantly!) the fresh strawberries. VOILA!
Jef and I shared a cupcake (to test the recipe, naturally!) and THESE ARE SO GOOD! We had to restrain ourselves from devouring ALL of Sandy’s cupcakes! Rich and chocolaty, but topped with the fresh tasting strawberry cashew cream… it was a perfect balance! YUM!
We will definitely be making these again. I love that the recipe does not use any processed sugar or questionable ingredients. Just whole, organic, natural food… just like Great Great Vegan Grandma made (I wish I had a Great Great Vegan Grandma.. know of any that I can adopt??)! The organic California strawberries (that just came into season!) really make the cashew cream spectacular.