Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Terry Hope Isa Chandra;Romero Moskowitz Page B
Tags: Best cookbooks
Ads: Link
cake. Bars are done if a toothpick comes out mostly clean; a few moist crumbles here and there are okay. Take care not to overbake. Allow the blondies to cool at least 30 minutes for the texture and flavor to fully develop, then slice into 12 bars. Store in a covered container.
Morsels
A regular old fork is
probably the best sweet
potato mashing device ever
made. Just mash away until
it’s as creamy as you
can get it.
Peanut Butter Blondies
PEANUT BUTTER BLONDIES
MAKES 12 BLONDIES
DO YOU LIKE YOUR DESSERTS PEANUT-BUTTERY? We mean really really peanut-buttery? This is a beautifully rich—and dare we say fudgy —peanut butter blondie that is sure to please anyone with peanuts for taste buds. You’ll definitely need a cup of almond milk to wash these babies down.
¾ cup peanut butter (see note)
⅓ cup oil
1 cup brown sugar
¼ cup nondairy milk
2 teaspoons pure vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
⅓ cup peanuts
1. Preheat oven to 350°F. Lightly grease a metal 8 x 8-inch baking dish.
2. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil, and sugar. Stir in the nondairy milk and vanilla. Stir in the flour, salt, and baking powder. Once you get the flour somewhat mixed in, it’s easier to just use your hands to knead the dough until soft. It will be very very thick and won’t spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
3. Bake for 22 to 25 minutes; the blondie edges should be just barely darkened. The top will appear soft, and that’s okay. Remove the blondies from the oven and cool completely before slicing.
Morsels
We used a salted, no-stir creamy peanut butter here, but a very well stirred natural peanut butter in which the oil has been incorporated should work as well. If you prefer chunky PB, that’s cool, too.
ESPRESSO FUDGE BROWNIES
MAKES 12 BROWNIES
THIS IS A DENSE, TOTALLY-NOT-CAKEY, ULTRA-FUDGY BROWNIE that’s built for sin. Don’t underestimate its slim profile; it packs an espresso-flavored punch. Perfect for topping with ’nilla nondairy ice cream and chocolate sauce or for just enjoying on its own. Who would guess that such a naughty brownie would also be nice enough to call for just one mixing bowl (well, we’re not counting a little measuring cup action)?
For best results, use the highest-quality semisweet baking chocolate (in bar form) you can buy, rather than chocolate chips. Speaking of chocolate chips, lots of our testers loved to throw a handful into the batter, but we think they’re simply perfect without. You decide.
As with all fudgy brownies, slightly under-baking is essential. Test these brownies for doneness at the minimum suggested baking time initially. If the brownies seem a little dry even after that, the next time around try under-baking them by a minute or two.
3 ounces semisweet baking chocolate,
chopped
5 tablespoons nonhydrogenated
margarine
⅔ cup sugar
⅓ cup nondairy milk
1 tablespoon cornstarch
2 ½ to 3 teaspoons espresso powder
1 teaspoon vanilla
¾ cup plus 2 tablespoons all-purpose
flour
½ teaspoon baking powder
3 tablespoons Dutch cocoa powder
A pinch of salt
1. Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350°F.
2. Place the chocolate and margarine in a large glass mixing bowl. Microwave at 50 percent power for 1½ to 2 minutes until the chocolate is soft enough to melt into the melted margarine when stirred with a rubber spatula. Stir until smooth, add the sugar, and stir again to combine.
3. In a liquid measuring cup, vigorously whisk together the nondairy milk, cornstarch, espresso powder, and vanilla until foamy. Stir this into the chocolate
Morsels
A regular old fork is
probably the best sweet
potato mashing device ever
made. Just mash away until
it’s as creamy as you
can get it.
Peanut Butter Blondies
PEANUT BUTTER BLONDIES
MAKES 12 BLONDIES
DO YOU LIKE YOUR DESSERTS PEANUT-BUTTERY? We mean really really peanut-buttery? This is a beautifully rich—and dare we say fudgy —peanut butter blondie that is sure to please anyone with peanuts for taste buds. You’ll definitely need a cup of almond milk to wash these babies down.
¾ cup peanut butter (see note)
⅓ cup oil
1 cup brown sugar
¼ cup nondairy milk
2 teaspoons pure vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
⅓ cup peanuts
1. Preheat oven to 350°F. Lightly grease a metal 8 x 8-inch baking dish.
2. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil, and sugar. Stir in the nondairy milk and vanilla. Stir in the flour, salt, and baking powder. Once you get the flour somewhat mixed in, it’s easier to just use your hands to knead the dough until soft. It will be very very thick and won’t spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
3. Bake for 22 to 25 minutes; the blondie edges should be just barely darkened. The top will appear soft, and that’s okay. Remove the blondies from the oven and cool completely before slicing.
Morsels
We used a salted, no-stir creamy peanut butter here, but a very well stirred natural peanut butter in which the oil has been incorporated should work as well. If you prefer chunky PB, that’s cool, too.
ESPRESSO FUDGE BROWNIES
MAKES 12 BROWNIES
THIS IS A DENSE, TOTALLY-NOT-CAKEY, ULTRA-FUDGY BROWNIE that’s built for sin. Don’t underestimate its slim profile; it packs an espresso-flavored punch. Perfect for topping with ’nilla nondairy ice cream and chocolate sauce or for just enjoying on its own. Who would guess that such a naughty brownie would also be nice enough to call for just one mixing bowl (well, we’re not counting a little measuring cup action)?
For best results, use the highest-quality semisweet baking chocolate (in bar form) you can buy, rather than chocolate chips. Speaking of chocolate chips, lots of our testers loved to throw a handful into the batter, but we think they’re simply perfect without. You decide.
As with all fudgy brownies, slightly under-baking is essential. Test these brownies for doneness at the minimum suggested baking time initially. If the brownies seem a little dry even after that, the next time around try under-baking them by a minute or two.
3 ounces semisweet baking chocolate,
chopped
5 tablespoons nonhydrogenated
margarine
⅔ cup sugar
⅓ cup nondairy milk
1 tablespoon cornstarch
2 ½ to 3 teaspoons espresso powder
1 teaspoon vanilla
¾ cup plus 2 tablespoons all-purpose
flour
½ teaspoon baking powder
3 tablespoons Dutch cocoa powder
A pinch of salt
1. Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350°F.
2. Place the chocolate and margarine in a large glass mixing bowl. Microwave at 50 percent power for 1½ to 2 minutes until the chocolate is soft enough to melt into the melted margarine when stirred with a rubber spatula. Stir until smooth, add the sugar, and stir again to combine.
3. In a liquid measuring cup, vigorously whisk together the nondairy milk, cornstarch, espresso powder, and vanilla until foamy. Stir this into the chocolate
Similar Books
