Friday, June 23, 2006 is a way to bookmark webpages - I am using it to store all the recipes
I find. There is a really great introduction to it here
and you can find all of my bookmarked sites here.

I know I've been posting sporadically on here - I will add a recipe for an oat carob chip bar that I made (which I bet would make an awesome muffin! Hmmm!) a few days ago before I head off to... Alaska! I am also going to try out a biscotti recipe for my dad's birthday, and I'll post the results.

Friday, June 09, 2006

Mango fool

So apparently in dessert terms a 'fool' is anything that involves folding fruit in with whipped cream. This recipe involves mango, heavy whipping cream and the secret ingredient of labneh, a mediterranean style yogurt (or in it's place you can use sour cream - Trader Joe's sells a version of labneh in a tub so it should be pretty easy to get if there is a Trader Joe's near you, or a fancy market.).

1/4 pint heavy whipping cream (1/2 a small container)
1 c labneh/sour cream
2 ripe mangos (is it mangoes?)
1 T sugar (plus more to taste)
lemon or lime, freshly squeezed

in a bowl, stir the labneh (or whatever you choose to use) to loosen it up a bit
in a separate bowl, whip the heavy cream until it is thick, but not so thick that it holds stiff peaks
fold the cream into the labneh

in a blender of food processor, puree the mango w/1 T of sugar and a few tablespoons of lemon or lime juice (to taste)

fold the mango into the dairy mixture, add more lemon/lime juice and/or sugar if you want, and you're done!

Tuesday, June 06, 2006

Double chocolate almond cookies aka Billie's favorite cookies

This recipe makes some of the best vegan cookies I've ever had (or made!).
It's pretty much straight out of Vive le Vegan! (which also has some other great dessert recipes that are worth trying).

1 cup whole wheat pastry flour
1/4 cup cocoa powder
1 t baking powder
1/2 t baking soda
3 T toasted almond pieces
3 T chocolate chips
1/4 cup unrefined sugar (a little scant)
1/4 t sea salt
1/3 cup maple syrup (a little generous)
1 t vanilla extract
1/2 t almond extract (optional)
1/4 cup canola oil (a little generous)

1. preheat oven to 350 and oil a cookie sheet or cover it with parchment paper
2. in a large bowl, combine the flour, cocoa, baking powder and baking soda
3. add the almond pieces, chocolate chips, sugar and salt and stir until well combined
4. in a different bowl, combine the maple syrup with the vanilla and almond extracts, then add in the oil and stir until well combined
5. add the wet mixture to the dry and stir until well combined but don't overmix
6. place large spoonfulls of the batter on the cookie sheet and press down on them a little bit
7. bake for 11 minutes, until golden - baking for much longer causes them to dry out
8. transfer from the cookie sheet to a cooling rack within a minute of taking them out of the oven (again because they'll dry out if on the hot cookie sheet too long)

Friday, June 02, 2006

A quick note and another (chocolate/peanut butter) cake

Sorry I haven't been updating - I know I promised to put up a cookie recipe (sorry Billie!) and I will do that soon. Really.
I changed the settings so that you can comment even if you don't have a blogspot blog, so feel free to add comments!

Now for another cake recipe -

I adapted this recipe from Bryanna Clark Grogan's excellent blog (I also suggest you try to make the rosewater baklava - it's easy and really good!).

chocolate fudge and peanut butter pudding cake
You end up with something that is cakey on top and the bottom is pudding/sauce and tastes really good.

Need: 8" baking pan, greased

1 c whole wheat pastry flour
1/4 c sugar of your choice
1/4 c oat bran OR oat flour
1/4 c unsweetened cocoa powder
2 t baking powder
1/4 t salt
3/4 c nondairy milk
2 t vanilla
1 c sugar
1/4 c unsweetened cocoa powder
2 c water
1/2 c chunky peanut butter (this is what the original called for, but I'll increase it to 3/4 c next time)

1. preheat oven to 350 degrees
2. combine the first six dry ingredients in a bowl and mix
3. stir in (but don't over mix!) the fake milk and vanilla
4. spread this batter into the baking pan
5. in a small bowl combine the sugar and cocoa powder and sprinkle on top of the
batter in the pan
6. heat the water in a small pan and when it begins to boil add the peanut butter, and when it is smooth pour over the batter in the pan but DO NOT stir
6. bake for 35 minutes

- place a baking sheet in the oven rack below the cake pan to catch things if they drip
- serve warm

Tahini Cake

I first saw this recipe on Shmooed Food and thought I'd give it a try. I substituted whole wheat pastry flour for the all-purpose flour, decreased the sugar (I used fresh squeezed orange juice which was already pretty sweet), increased the walnuts and used a combination of dried berries (raisins, cranberries, blueberries) instead of just the raisins originally called for. I really liked the end result - it's a fairly dense cake w/a subtle tahini flavor. The berries lend a nice sweetness that isn't too much - I wouldn't eat this for desert, but it makes a great snack or breakfast!

Need: an 8" cake pan or springform pan (probably the easiest)
hand mixer

2 1/4 cups whole wheat pastry flour
3 1/4 t baking powder
3/4 t salt
1 t cinnamon (plus more for dusting in the top before baking)
3/4 c tahini
3/4 cup orange juice (plus a little bit more if the batter is really dry)
1/3 cup turbinado sugar (if you want this to be on the sweet side try increasing the amount or using more berries)
3/4 cup mixed berries
1/2 cup chopped walnuts

1. preheat oven to 350 degrees
spray the pan w/nonstick spray (I use one that has flour in it already, if you don't have one like this just dust with flour)

2. combine the flour, baking powder, salt and cinnamon in a bowl

3. in a large bowl, pour in the tahini and while beating with an electric mixer slowly pour in the orange juice and then the sugar - continue mixing until the mixture is smooth and light in color

4. add the flour mixture to the tahini mixture and mix well - you can continue to use the hand mixer but the dough gets to be pretty thick at which point you can switch to a spoon or knead it with your hands as you add the berries and walnuts

5. press the dough into the pan and sprinkle some more cinnamon on top

6. bake for 35 minutes, until golden brown on top and let it cool for a few minutes before taking it out of the pan.