Lowfat Applesauce Brownies

Lowfat Applesauce Brownies

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INGREDIENTS

• 10 tablespoons unsweetened applesauce
• 1/4 cup Splenda
• 1/2 cup light brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons flax meal, soaked in 1/3 cup hot water
• 1/4 cup unsweetened soymilk
• 1/2 cup white whole wheat flour
• 1/4 cup semi-sweet chocolate chips (optional)
• 1/4 cup chopped toasted walnuts (optional)
• 1/4 cup dried cranberries (optional)

DIRECTIONS

1. Mix together the applesauce, sugars, cocoa powder, salt, flax mixture, and soymilk.
2. Add vanilla extract, flour, and add-ins.
3. Mix until just uniform.
4. Pour into a greased 8-inch square pan.
5. Bake at 325 degrees for 15-20 minutes until center is firm.

Cranberry Orange Muffins

Cranberry Orange Muffins

Adapted from The Food Librarian

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INGREDIENTS

• 1-1/4 cups fresh cranberries
• 1 Tablespoon orange zest
• 1/2 cup white whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup egg substitute
• 1/3 cup fat-free plain organic yogurt
• 1/3 cup unsweetened soymilk
• 1/4 cup applesauce
• 1 cup white whole wheat flour
• 3/4 cup rolled oats
• 2/3 cup light brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 cup Smart Balance Light

DIRECTIONS

1. Mix flours, sugar, baking powder, and salt together.
2. Add the egg substitute, yogurt, soymilk, applesauce, berries, and zest. Mix gently until just combined.
3. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
4. Cut in the Smart Balance Light until clumpy.
5. Pour batter into 12 muffin tins and top with crumble mixture.
6. Bake at 400 degrees for 15-20 minutes.

DB Caramel Cake with Browned Butter Frosting

Caramel Cake with Browned Butter Frosting

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After burning my initial batch of caramel and setting the stovetop on fire, I finally nailed the caramel recipe! My advice is to use about a medium saucepan, so that there is a thinner layer of sugar water and more space between the top of the pan and the mixture. That way, the caramel forms more quickly and is less likely to boil over when you add the last cup of water.

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This cake came at a perfect time, as I needed to make a cake for a birthday. I made a simple ganache by melting a handful or two of semisweet chocolate chips with some soy milk and let the cooled chocolate ooze over the edges of the cake. That way I did not have to worry about my frosting job being quite so pretty! I also added some toasted sliced almonds for contrast and to give the cake more of a candy bar theme.

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Changes: Rather than using cream in the frosting, I used plain, unsweetened soy milk. I also used soy milk in the cake and used egg replacement rather than the 2 eggs required.

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Overall, the cake was good, but I am not a big fan of caramel or very sweet desserts, so I felt that the slightly bitter chocolate helped to balance it. I did enjoy the fat-free caramel syrup and will use it in the future when caramel sauce is required for a healthier version.

Black Soy Bean Hummus

This is the delicious, protein- and fiber-rich dip that I ate with my Daring Baker vegan crackers. Yummm...

Black Soy Bean Hummus
Adapted from AllRecipes.com

INGREDIENTS

• 1- 15 oz. can black soy beans, drained
• 1- 15 oz. can garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 3 cloves garlic, halved

DIRECTIONS

1. Place the soy beans, garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth.
2. Transfer mixture to a serving bowl.
3. Serve with your favorite accoutrements!

Spiced Pumpkin Pancakes with Maple Applesauce

Pumpkin pancakes? Pumpkin anything? I'm there. The only thing I might change about this recipe next time would be to slightly reduce the spice so that the pumpkin flavor comes out more.

I usually do maple applesauce or fruit compote with pancakes because the sugar content and calories of maple syrup are a bit scary. I personally like my pancakes smothered with some sort of sauce, so it is best to use something I don't have to feel guilty about later.


Spiced Pumpkin Pancakes
Adapted from this recipe

INGREDIENTS

• 1 cup white whole wheat flour
• 1 cup all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups soy milk
• 1 cup pumpkin puree
• 1 tablespoon flax meal
• 2 tablespoons apple cider vinegar
  

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, flax and vinegar.
2. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Brown on both sides and serve hot.
   

Maple Applesauce

INGREDIENTS

• 1/2 cup unsweetened applesauce
• 1/4 cup REAL maple syrup
• 1/4 teaspoon rum extract (optional)

DIRECTIONS

1. Combine all ingredients in a small saucepan with a whisk.
2. Warm over medium heat until bubbly.
3. Serve hot over pancakes.

I can't get enough of these pictures!

I like how you can see where the pancakes have absorbed the applesauce in this pic. Yum...

Vegan Mango Curd

Curd. Vegan. Lowfat. Seriously.

This is part one of my future mango coconut cake. Doesn't it look scrrrrumptious?

Instead of using one recipe this time, I fused two different curd recipes: vegan grapefruit curd from Vegan Visitor and mango curd from smitten kitchen. The mango curd would have been perfectly fine, of course, but I found the egg yolks and butter unnecessary. I want to be able to enjoy the cake, instead of reaching my richness quota after a couple of bites.

Oh, and I am posting a doubled recipe, as I needed enough curd for at least two layers in the cake.


Vegan Mango Curd

INGREDIENTS

• 2 15oz. mangoes, peeled and pitted, cut in 1/2 inch cubes (or whatever)
• 1 cup sugar (I think you could get away with less, though)
• 6 tablespoons lime juice
• 3 tablespoons cornstarch
• 1/4 teaspoon sea salt
• 1/4 cup soy milk

DIRECTIONS

1. Puree mangoes and sugar in a food processor until uniformly smooth.
2. Strain through a sieve into a saucepan. Discard solids.
3. Whisk lime juice, cornstarch, and salt in a bowl.
4. Heat mango puree over medium heat until bubbly, whisking constantly.
5. Whisk in lime mixture. Continue whisking until thickened. (It does not take long.)
6. Take curd off heat and whisk in soy milk.
7. Cool and store in the fridge overnight.
8. Make coconut cake. Eat an absurd amount... almost guilt-free. (disclaimer: not really.)

Look at that Rolex spoon. Word.

Disclaimer 2: The Wire Season 5 arrived today. I've already watched four episodes. Prepare for some serious urban vernacular. Please refer to your urban dictionary.