28 April 2010

Flavor-full, photo-full, and recipe-full!

It's been a while since I've posted any recipes, and for that I am so sorry! Despite this, I have been baking like crazy lately, so this post will be full of many delicious recipes!

But, first...

My last recipe that was posted was a layered minty brownie. Despite the components of them tasting very good that night, when I brought them to work it was kind of disastrous. The frosting slowly melted while at work. It only took about 10 minutes out on my desk for it to start getting really messy. My coworkers also gave it mediocre reviews. Edible, but not delicious, so I don't think I'll make these again.

Determined, I continued on with the baking and came up with many other delicious things to compensate for this semi-failure.

Apple Doughnuffins
About 15 Muffins
Based on this recipe.
Full nutrition is here.

For muffins:
1.5 cups whole wheat flour
.5 cup sugar
3 packets Truvia sweetener
.25 tsp ground cinnamon
.75 cup light plain soy milk
3 tbsp egg whites
2 tsp baking powder
1 tsp vanilla extract

For topping:
2 tsp cinnamon
3 tbsp brown sugar
1 tbsp Earth Balance spread, melted

Preheat oven to 350 degrees F. Lightly grease muffin tray with non-stick spray.

Mix all wet ingredients until thoroughly combined, followed by dry ingredients. Distribute evenly in muffin tray and bake for 15-20 minutes or until it passes the clean toothpick test.

For topping, melt the margarine. In a separate bowl mix the cinnamon and sugar. When muffins are done baking, brush tops with melted margarine and dunk in cinnamon-sugar mixture. Serve immediately or let cool.

Fun fact: The apple sauce I used was home-made by a friend's mother! It's so so so yummy! I named them "doughnuffins" because they are extremely airy like a doughnut!

What I learned: These muffins stuck to the paper liners. I never used to use liners, but decided on a whim to try them a few months ago. I loved how little clean-up there was after baking (hell, I'm lazy, so this was great!) but now I know that the less butter there is in something, the more it will stick... and holy crap... these were practically PLASTERED to the liners! Whoops. Now I know.

So, this was a bit of a failure, too, but what you could separate from the liner was yummy!

Mocha Brownies
Makes 32 Squares
Based on this recipe.
Full nutrition here.

Because I precisely followed the recipe (for probably the first time ever!) I'm not going to post the full recipe here. I even used all of the ingredients... even heavy cream! *shock!* The only thing I did differently was use two 8x8 glass dishes instead of one 13x9 dish. Because I'm a dork, I know that the usable square inches is nearly identical so I figured it wouldn't affect it too much... and I was right!

These were a complete and utter success!

What I learned: Firstly, I made ganache for the first time! This taught me patience, yet again.

Heating the cream on medium-low heat took a while, especially staring at it waiting for the bubbles to start forming. Letting the hot cream sit on top of the chocolate for 5 minutes was absolutely painstaking! In the end, it was totally worth it and it yielded a creamy, delicious ganache!

I also used a pastry bag for the first time! I only did some simple dots of ganache with a #4 tip, but it was still fun to use!

In the middle of the large dot in the center is not a jelly bean - it's a Trader Joe's Espresso Pillow! These things are delicious just as a snack, but they totally worked with this brownie treat!

Finally, I learned that sometimes the full-fat, original recipes can be the best. I was told by many of my friends and coworkers that this is the best recipe I've ever made. A few wanted the recipe, too, and I totally gave credit to the original!

Strawberry-Banana Bread
Makes 12 Slices
Loosely based off of this recipe.
Nutrition info is here.

1.5 cups whole wheat flour
.25 cup unsweetened apple sauce
2 eggs
1/4 cup agave nectar
1.5 cup diced strawberries
2 tbsp ground flax meal
1/2 tsp vanilla
2 bananas, mashed
2 tsp baking soda
2 tbsp light plain soy milk
1 tbsp quick oats

Spray the bottom and sides of a loaf pan with non-stick spray. Preheat your oven to 350 degrees F.

In a small bowl, mix the diced strawberries and agave nectar and set aside.

Mix together the mashed bananas, vanilla, flax meal, soy milk, apple sauce, and eggs in a large bowl. When combined, add the strawberry-agave mixture and mix.

Add all remaining ingredients to the mixture except oats. When everything is mixed together, pour into prepared loaf pan. Sprinkle oats on top.

Bake for 20 minutes. Cover with foil and bake for another 25 minutes. Remove bread from the pan and let cool on a wire rack for 10 minutes before slicing.

...isn't strawberry season the best season??!! :)

Strawberry on Foodista


  1. There are no mistakes in the kitchen, just more opportunities to learn something. Gorgeous posts. Love all three, but the mocha brownies look divine. Cheers!

  2. wow a loaf version sounds amazing of the strawberry banana!

    but those apple muffins sound even more delectable, can't wait to try them!

  3. Yay! What a wonderful post! You did a great job with these.If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!