theboxexperiment

Attempting to live a more sustainable lifestyle.

Vegan Brown Sugar Blondies February 21, 2012

Filed under: Dessert,Snack — theboxexperiment @ 5:00 pm
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I found this recipe while searching vegan/dairy free blogs. I’ve convinced myself this recipe is quite healthy (please don’t make me accept the truth 🙂 ). They are absolutely fantastic, JEM loved them. I am bringing them to school as well, hopefully the kids find them just as yummy.

Ingredients:

  • 1/3 cup margarine OR coconut oil, softened
  • 6 ounces coconut milk or soy yogurt
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 2 cups white flour, spelt flour, or whole wheat pastry flour
  • 8 ounces chocolate chips (chose dairy free if you want these to be truly vegan)
  • Sprinkles (again, if you want these to be vegan make sure you buy vegan sprinkles)

Directions:

  1. With a mixer, beat together the margarine, yogurt, and brown sugar.
  2. Add the baking powder, salt, and vanilla.
  3. Mix in the flour until just combine.
  4. Fold in the chocolate chips.
  5. Press into a lightly greased 9×9 baking dish, top with sprinkles.
  6. Then bake at 350 degrees for 30-35 minutes, or until the edges of light golden brown.

Enjoy!!!

 

Original post can be found at: http://www.cheekykitchen.com/2012/02/vegan-brown-sugar-blondies.html

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Cake Pops June 22, 2011

Filed under: Dessert,Snack — theboxexperiment @ 11:29 am
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JEM read an article about cake pops and became pretty excited about making them. So, I told AbEm about them and she got also got excited. What’s a woman to do when 2 people in your house are excited about a desert? Get them the means to make them and then put them to work. That is exactly what I did, helped them prep, found a recipe, and then directed 🙂 Cake pops are somewhat time-consuming and definitely messy. But well worth it, JEM and AbEm had fun making them and had fun eating them (so did I!).

Ingredients

  • 1 box of cake any flavor you like (we used chocolate- I have heard it is denser so the balls hold better to the stick…it was also what we had in the house at the time)
  • 1 can of frosting (or if your more skilled at baking have the time, make your own. We used cream cheese frosting but you can use any flavor you like.)
  • chocolate for melting
  • popsicle sticks
  • sprinkles
Steps
  1. Make a 13Ă—9 cake.
  2. Let it cool. Crumble the cake and mix in 1 can of frosting.
  3. Throw it into the refrigerator for 15 minutes.
  4. After refrigerating, roll the mixture into balls.
  5. Place a sucker stick into the top of each cake ball. (If you have a styrofoam block, you can hold this step until after you dip them in chocolate. See step 10)
  6. Put them back into the refrigerator for another 15 mins-24 hours.
  7. Once your ready to finish making them, start melting your chocolate. (We used a microwavable variety- Baker’s.)
  8. Dip and swirl each pop into your candy melt.
  9. Once you’ve got an even coating on the cake pop, roll them in sprinkles or sprinkle on top.
  10. Place upside down on a cookie sheet covered in wax paper (for easy cleanup). If you have a styrofoam block- you could stick the pops in there and there avoid the flat top they’ll get from sitting on a cookie sheet.
  11. Put back into the fridge until the chocolate hardens.
  12. ENJOY
 

Snow Day and 6 Ready to Go Bananas January 27, 2011

Filed under: Bread,Breakfast,Dessert,Fruit — theboxexperiment @ 9:02 pm
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…sounds like the beginning of a bad joke. Wonderfully, DC had its first snow day today and just in time for my birthday! I brought tons of work home to do but instead JEM went out to a birthday lunch and then I did some serious baking.

My baking from scratch recipe list is pretty limited but I can make a mean apple pie, banana bread, and Uncle Pete’s Dessert (a pudding-y goodness concoction that is all together awful for you but sooo good). We had 6 bananas that were about to turn into compost so I searched and found these recipes on For the Love of Cooking.net.

Banana Cinnamon Cookies

Ingredients:

  • 1/2 cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 cup of mashed bananas, about 3 small bananas
  • 1 tsp baking soda
  • Pinch of salt
  • 2 cups of flour
  • 2 tsp ground cinnamon
  • 1 tsp fresh nutmeg, grated

Steps:

  1. Pre-heat the oven to 350 degrees. Pull out a non-stick baking sheet (or a sticky one and coat with Pam)
  2. Cream the butter and sugar together until fluffy.
  3. Add the egg and vanilla
  4. Continue to beat until the mixture is well combined.
  5. Mash the bananas in a bowl with the baking soda. Let sit for 2 minutes. (This gives the cookies their lift.)
  6. Mix the banana mixture into the butter mixture.
  7. Mix together the flour, salt, cinnamon, and nutmeg.
  8. Add to the butter and banana mixture then stir until just mixed.
  9. Drop by the spoonful onto the cookie sheet.
  10. Bake for 11-13 minutes or until nicely golden brown.
  11. Let cool on wire racks.
  12. Mangia.

Like I’ve said, I’ve never really done baking from scratch. All the cookies I’ve done are Tollhouse and generally the pre-made stuff that you just need to drop onto a cookies sheet. I ALWAYS over cook them and they come out flat and crunchy. These are exactly the opposite, fluffy and moist–SO good.

Banana, Blueberry, Lemon Muffins

Ingredients

  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 2/3 brown sugar
  • 1/2 cup butter, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp lemon juice
  • 1 1/2 cups of blueberries
  • 2 tbsp grated lemon zest, divided
  • 3 tbsp sugar

**Mentally replace the baking soda w/ baking powder 🙂

Steps

  1. Pre-heat the oven to 375 degrees.
  2. Coat a muffin tray with cooking spray.
  3. Combine the flour, baking powder, salt, cinnamon, and 1 tablespoon of lemon zest together in a small bowl.
  4. Beat together the bananas, eggs, brown sugar, melted butter, lemon juice, and vanilla until well blended. (Probably easier if you have an electric blender, I don’t but it worked just as well to do it by hand.)
  5. Stir in the dry ingredients until just mixed.
  6. Carefully add 1 cup of blueberries and gently mix together.
  7. Scoop the batter evenly into the muffin tray.
  8. Sprinkle the remaining blueberries evenly over the tops of each muffin (push them down a bit).
  9. Combine the sugar and remaining tablespoon of lemon zest together and sprinkle evenly on top of each muffin.
  10. Bake for 25-27 minutes or until a knife (or toothpick) comes out clean.
  11. Let cook on a wire rack.
  12. Consume