moist choco cake.

just made... a really, really incredible chocolate (very moist) cake.

considered vegan.
I should have let it cook a little longer in the oven, my only fault.

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1/3 cup unsweetened natural cocoa powder
1 tablespoon instant coffee
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 tsp baking powder
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup of unsweetened applesauce
1/3 cup vanilla light soymilk (or regular. or you can replace with strongly brewed coffee).


Basically, mix dry. Then mix wet. Then mix dry and wet. Bake in a 8x8 circular pan (or whatever shape) at 350 until a toothpick can be inserted in the center and come out clean (I ended up cooking it about 33 minutes. Thought I should have left it another 4 or 5 minutes).

For the frosting, I sort of tried to follow a recipe, but didn't have a lot of the ingredients, so I improvised, and... it did come out pretty well, just definitely not like it was supposed to. Plus, I'm really happy that I only put maybe... a 1/4 of the amount of frosting made on the actual cake. It sort of dripped on, but surprisingly stuck to.

heat a 1/4 cup applesauce and maybe 2 tsp of oil in a pot.
Add in 1 1/2 cup sugar
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup milk

Bring to a boil, reduce heat to medium while almost constantly stirring for about 5 minutes.
Remove from heat, add 1 tsp vanilla. Stir and let sit for 20 minutes.
Beat fairly hard for about 20 or so strokes.
Mine ended up pretty runny and not thick, so I mixed some cornstarch (1 tbsp) with some cold water and stirred into the mixture. I also stirred in a bit of flour. Let sit for another 10 minutes. Then dripped/lightly poured some spoonfulls of the frosting mixture over the cake.
I shredded some white chocolate and sprinkled a bit of powdered sugar on top. I'll post pictures later.

(also, I used dark chocolate coco powder...yum)

http://www.culinate.com/recipes/collections/Culinate%20Kitchen/Desserts/german_chocolate_cake

http://sweettreatsdani.blogspot.com/2009/06/65-gooey-pecan-cake.html

http://www.tastespotting.com/search/chocolate+cake/9

Posted by : Ella Brown on Wednesday, September 16, 2009 | | 0 Comments  

banana raisin scone + links to more recipes


Just made some incredible scones.

1 cup AP flour
1 cup WW flour
about 2 tbsp brown sugar
1/2 tsp salt
2 tsp baking powder
3 tbsp margarine
3 tbsp shortening
1/3 cup milk
vanilla (however much you like. i did about a tbsp)
2 ripe bananas
handful of raisins


mix dry. cut in butter and shortening with your hands. mix vanilla and milk together. gradually adding in milk mixture to dry mixture. throw in the cut up bananas (mashing with fork, or..whatever). and throw in the raisins. mix.
i floured my surface and put the dough mixture on it. flattening it out (it is a bit sticky) into a circle about 1/2 to an inch thick. cut it like a pizza into four triangles, put it on a baking sheet, baked it at 400 for about 18-20 minutes.
also, before I baked it, I brushed my left over milk and sprinkled cinnamon on the top.


http://vanillakitchen.blogspot.com/2009/09/feta-raisin-dip.html

http://backtothecuttingboard.com/2009/10/25/orange-cinnamon-raisin-swirl-coffee-cake

http://recipe.aol.com/recipe/saag-tofu/140732

http://eatingwelllivingthin.wordpress.com/2009/11/10/ricotta-spinach-cups-a-gorgeous-little-appetizer/

http://www.saveur.com/article/Recipes/Chocolate-Coconut-Balls

http://www.tasteofhome.com/Recipes/Winter-Root-Vegetables

http://www.joythebaker.com/blog/2009/12/lemon-glazed-spice-cake-with-whipped-cream/#more-2046

http://simplyrecipes.com/recipes/carrot_souffle/


http://simplyrecipes.com/recipes/suzannes_chocolate_cake/


http://www.collegeaffairmagazine.com/2009/06/03/healthy-desserts/

http://www.examiner.com/x-4208-Providence-Food-Examiner~y2009m3d6-Baileys-Irish-Cream-mousse-pie-recipe

http://ohsheglows.com/2009/12/17/easy-vegan-holiday-party-snacks-take-2/


Healthy Brownies adapted from Maple N Cornbread

Serves 16

1/2 cup good quality unsweetened cocoa powder
1/2 cup unsweetened applesauce
3 egg whites
1 cup sugar
1 tsp fine sea salt
1 tsp vanilla extract
1 tsp instant coffee granules
1/2 cup white whole wheat pastry flour
1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees Fahrenheit. Spray an individual brownie pan or 8 inch square baking pan, with non stick cooking spray.

In a large bowl mix together all of he dry ingredients. Mix the applesauce and egg whites and gently fold into the dry mixture. Stir only until moistened.

Pour into prepared pan. Sprinkle with chopped nuts. Bake for 20-25 minutes or until desired texture is reached. Less time will result in a more dense, gooey brownie and longer time will produce a cake like brownie. When cool, cut into 12 pieces.


Plum Cloufoutis

http://judicialpeach.com/2009/08/02/peach-and-plum-clafoutis/#more-1448

BLOG I LIKE...>Healthy Indulgences


Romesco Sauce

1large red pepper or 2 medium peppers (about 1/2 pound)
3medium tomatoes or 4 roma tomatoes (about 3/4 pound)
2ounces baguette or country style bread, lightly toasted
2large garlic cloves, peeled
1/3cup toasted almonds, or use half almonds, half toasted, skinned hazelnuts
1 to 2teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1tablespoon chopped fresh Italian parsley
1teaspoon sweet paprika
salt to taste (1 to 1-1/2 teaspoons)
freshly ground pepper to taste
2tablespoons sherry vinegar
1/4cup extra-virgin olive oil
cl_pix

1. Preheat the broiler and cover a baking sheet with foil. Grill the pepper under the broiler, placing it on the baking sheet at the highest setting, and turning it every 3 minutes or so, until uniformly charred. Remove from the baking sheet and place in a plastic bag, twist the bag shut and allow to cool. When the pepper is cool enough to handle, remove the charred skin (you can do this under running water), cut the pepper in half lengthwise and remove the core, seeds and membranes.

2. While waiting for the pepper to cool, place the tomatoes on the baking sheet and place under the broiler at the highest setting. Broil for 2-4 minutes, until charred on one side. Turn over and broil on the other side for 2 to 4 minutes, until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.

3. Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted nuts, bread, and chile powder or flakes to the bowl and process to a paste. Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt, and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream. Process until well amalgamated, then scrape into a bowl. Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using.




vegetable soup

saute an onion in some olive oil
add in two cloves minced garlic
2 stalks chopped celery
fresh 1 inch cut green beans
baby carrots

1 28oz can diced tomatoes
1 14 herbed diced tomatoes
4 1/2 cups water
2 vegetable stock cubes
some garlic salt, basil, + whatever other seasonings.

800. 6 servings. 133 per serving




Fudge Brownies
Recipe adapted from King Arthur Flour

  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips

1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.

2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

4. Stir in the flour and chocolate chips until well combined.

5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack




kiwi granita....

http://dhaleb.com/food-type/dessert/kiwi-granita/

Posted by : Ella Brown on Friday, September 4, 2009 | | 0 Comments  

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