Tag Archives: Baking powder


15 Dec

Finals = cookies.

These are the two recipes that got me through last week’s finals insanity.

Nikki’s Healthy Cookies and Aunt Angie’s Soft Peanut Butter Cookies.

In the first one, I didn’t really follow the recipe.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

I didn’t have ripe bananas, so I used unripe ones. And I didn’t have almond meal, so I left it out. And I used unsweetened coco powder instead of chocolate chips. And I put in too much baking powder, so I tried to compensate with salt, and the cookies were way too salty.

Since I had run out of both honey and maple syrup the day before, I ransacked my pantry to find something I could use to sweeten this seemingly hopeless batter.

At last I found some strawberry jelly in the fridge. And then I knew –pinch-pot cookies!

The dough was very moldable, so I made them into little bowls, filled them with jelly, and sprinkled the tops with coconut.

I cooked these guys at 350 degrees for 15 minutes. Perfecto!

On Tuesday of finals week, I took a study break to see Andrew Bird in concert. It was the best decision I made all week. The concert was beyond words. I seriously believe that Bird is one of the modern musical prodigies.

Fast forward to the night before my French final. There’s me, trying to memorize irregular verb stems and the difference between “C’est” and “Il est”. I’m in no sane state.

“Cookies will calm me down,” I think to myself. So I go over to my sister’s blog and find the cookies she made for me when I left for Thanksgiving. It’s a recipe that she adapted from OhSheGlows, which is a fantastic food blog that I love reading.

Auntie Angie’s Soft Peanut Butter Cookies

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup peanut butter (see note)
  • 3/4 cup honey
  • 1.5 tsp vanilla extract
  • 1/4 cup almond milk

I followed the recipe to a tee (in contrast to Julia, who has a series of posts labeled “Hot Mess Baking”) and the cookies came out PERFECTLY.

Baked for 11 minutes at 350F.

However, I would use less honey next time. They came out a little too sweet for my liking.


Brownie Brunch

23 Nov

Last Saturday, I went over to Hallie’s apartment.

We were planning to head over to the vegan potluck at an Poplar Spring Animal Sanctuary in Maryland, but when we looked up directions we found out that it was an hour away. So instead of going, Hallie, Kelli (one of Hallie’s other littles), and I decided to make ourselves some vegan breakfast food.

The first thing we made were black bean brownies.

This recipe is adapted from Happy Herbivore.

15 ounces black beans, drained and rinsed

2 whole ripe bananas

1 tsp baking powder

1/4 tsp salt

1/3 cup maple syrup

1/3 cup unsweetened cocoa

1 tbsp cinnamon

1 tsp vanilla extract

1/4 cup raw sugar

1/4 cup instant oats (use 1/2 cup if you want brownies to be less fudgey)


Preheat the over to 350F. Grease an 8×8 pan and set aside. Combine all ingredients, except oats, in a food processor and blend until smooth. Pour into a bowl and stir in oats. Pour the batter into the the pan. Bake about 30 minutes, or until a toothpick inserted into the center comes out clean.

So this is about the time that we realized that the potluck was so far away. I know brownies don’t really fit with the whole breakfast theme, but here they are.

Next we looked up some breakfast recipes. We finally settled on mini crustless vegetable quiche.

This recipe is adapted from Fat Free Vegan.

olive oil

3 cloves of garlic

1/4 red bell pepper

1/2 cup mushroom

2/3 cup chopped eggplant

1 cup broccoli



1 package of firm silken tofu, drained of water

1/4 cup plain milk substitute

4 tsp nutritional yeast


1 tbsp arrowroot

1 tsp tahini

1 tsp onion powder

1 tsp tumeric

1/2 tsp salt



Preheat the oven to 375F. Spray 12 muffin cups well with non-stick spray.

Saute the first 7 ingredients in a non-stick frying pan.

Place the remaining ingredients in a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine.

Spoon equally into the 12 muffin cups.

Put the muffin pan into the oven and immediately reduce the heat to 350F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean– about 25-35 minutes depending on you oven and muffin cups. We used a metal pan, so the cooking time was about 25 minutes. It takes longer if you use a silicon pan.

Allow to cool for 10 minutes.

A really nice thing about this recipe is that you can substitute your favorite vegetables into the batter. I’m obsessed with broccoli and eggplant, so I added those into the original recipe.

We had some extra batter left over, so we tried to make tofu scramble while we waited.

It was a bit runny (we think it was the silken tofu), but it was still pretty good. We ate it over toast.

And finally, we got to eat the brownies. We ate them with So Delicious Coconut Milk ice cream. They were still warm and fudgey. So excellent.