August 14, 2010

What if I told you I could make brownies without butter? Probably doable, right?

How about without eggs? Hmmm, getting trickier. How will you keep them together without eggs?

Now, what if I told you I made brownies with no eggs, no dairy, AND added blueberries! What?! Get outta here!

Using the Fudgy Wudgy Blueberry Brownie recipe from Veganomicon, that’s exactly what I did. And guess what? They’re awesome!! I took them to the office and actually got good reviews. Even great reviews! And the comments weren’t what you would expect: “I guess they’re ok for healthy brownies, BigSis. Better than no brownie at all”.

Fudgy Wudgy Blueberry Brownies

They’re moist, they’re unbelievably chocolatey, and you really can’t figure out what’s different about them. I guess blueberries have such a mild flavor usually, that the brownies don’t scream “BLUEBERRY!!!!”

These guys have 3 chocolates (I used vegan), fresh blueberries, and a whole jar of blueberry spread. Plus the usual suspects: flour, sugar, baking powder, baking soda, canola oil, vanilla and almond extract,

They aren’t completely without guilt, but at least you get a little fruit with your chocolate.

~BigSis

June 10, 2010

Since our next SPCA Bake Sale is only 6 months away, I better get myself busy building a repertoire of vegan recipes!  I’m almost 6 months into “eating vegan”, but I’m not a big sweets eater so I haven’t done much baking.

After my coworker K-to-the-T brought these awesome Chocolate Chunk Oatmeal Coconut Cookies to the office the other day though, I knew this was a recipe I had to adapt asap!  They were scrumptious, and reminded me of a Cowboy Cookie I used to make.  She had made a few tweaks of her own to the original Epicurious recipe, and I tweaked it even more.  Voila and ta da!  Here’s my first adapted cookie recipe, sans eggs and dairy products!

Oatmeal Coconut Chocolate Chip Vegan Cookies

Adapted from K-to-the-T and Epicurious

1 stick (1/2 cup) Earth Balance, softened
1/2 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla
1/4 cup unsweetened applesauce
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 tablespoon ground flax seeds
1/4 teaspoon salt
1/2 cup whole wheat pastry flour
1 cup + 2 tablespoons old-fashioned oats
3/4 cup sweetened flaked coconut
1/2 cup semisweet vegan chocolate chips
1/2 cup walnuts, toasted and chopped

~BigSis

March 30, 2010

Happy early Easter, everyone!  And happy good-excuse-to-use-pink-holiday!  I DO love me some pink, and I really love pink with green.  But actually, I love pink with any and every other color.  Pink is probably the most perfect color in the rainbow, don’t you think?  Ok, BigSis, you’re getting off track.  Focus, focus, focus, girl!  We’re talking about Easter baking today, not your obsession with all things rosy.

Sorry…back to the program!  I love Easter, I love color, and I love baking.  Voila!  Easter Basket Cupcakes!

You can use any recipe of course.  Since I’m 3 months into doing the vegan thing, I baked up a batcheroo of my all-time favorite Pumpkin Walnut Bread.  I baked tons of it for the last couple of bake sales, more for Christmas gifts, and I’m still baking it.  I can’t get enough of it, so here it is in its’ cute little Easter basket outfit!

I found these super-delicious Wilton Easter Basket Cupcake Wrappers at my Michael’s store, and I bet your local craft store has them too.  They may even be on sale this week like mine were!

Instructions?  I got ‘em for you:

• Bake any cupcakes you adore in a cute paper liner.

• Let them cool, then frost or not.  I chose not.

• Convince some coconut to pretend that it’s Easter grass.  I added about 6 drops of liquid green food coloring to about half a bag of shredded coconut in a ziploc baggie.  Mush it around until the coconut/grass is all pretty green.

• Add a pile of coconut/grass to each cupcake, and top with some jelly beans or whatever for an extra shout of faux egg color.  I didn’t have jelly beans and don’t really like them anywho, so I wasn’t about to buy any.  I used Skittles and M&Ms.  You’re the boss of these cupcakes, so you do what you want!

• Make the little basket wrappers, and secure with tape to be sure they don’t come unhinged at an inappropriate time.

• Drop each cupcake into the Easter Basket wrapper, and add the handle.  I just tucked it into the sides so it would be easy to remove for faster cupcake access!

That’s it!  Hoppy Easter!

~BigSis

March 25, 2010

How many of us remember precious homemade Easter Bunny Cakes from our childhoods?  SisMama has made Bunny Cakes over the years, and they’re always seriously adorable and a big hit with everyone…not just the kids!

This is the one SisMama makes.  It’s the Kraft Easter Bunny Cake.

Kraft's Easter Bunny Cake

If you want to make the super simple version, you just need cake mix, Cool Whip and coconut.  Oh, and decorations like gumdrops, licorice and jelly beans.  But if you have a little more time on your hands and want to fancy it up a bit, use a homemade cake with good homemade frosting.

Betty Crocker also has an Easter Bunny Cake that’s way cute!  Again, use a cake mix if you want to.  Betty recommends a carrot cake mix with her canned frosting.

Betty Crocker's Easter Bunny Cake

I am so in love with this last cake that I can’t stand it!  It does require the purchase of a Wilton Bunny Pan, but take a look at this Easter cuteness!  Wilton calls it their Landing Feet First! Cake.

Wilton's Feet First Easter Bunny

So pick your favorite, and surprise your family and friends with a cute Easter Bunny Cake this year.  I bet they’ll remember it for years to come!

~BigSis

March 16, 2010

Happy St Patrick’s Day!  LilSis and I are only 1/4 Irish at the most, so we can’t really claim this holiday as our own, but it’s a pretty fun little holiday anyway!  There are no responsibilities or expectations; it’s just about the wearing o’ the green, eating food you probably wouldn’t eat every day like corned beef and cabbage (I’ll pass), and having fun.  Oh, and green beer works its way into the celebration more often than not!  And do you remember when McDonald’s used to have green vanilla milkshakes on St Patrick’s Day?

I’m determined to find a delicious way to bake without using eggs and dairy, and I’m encouraged by my success so far with my favorite Pumpkin Bread and the Banana-Wheat Germ Muffins I made recently.  Getting braver, I decided it was time to be a big vegan girl and try something a little trickier…cake!  With St Patrick’s Day coming up, I had the perfect excuse to bake!

I found this recipe for vanilla cupcakes on VegNews.com and was intrigued!  The amount of lemon juice and apple cider vinegar sounded very acidic, and I wasn’t sure about 100% whole wheat pastry flour in cake.  My rule for a brand new recipe is always to follow it precisely the first go-round though, so that’s what I did.

How’d the cupcakes come out?  My first thought was that they could benefit from a bit less sugar, and perhaps 25% to 50% all purpose flour in place of some of the whole wheat pastry flour.  They were pretty coarse in texture, and maybe a bit more like dense muffins than cake.

I took these to my test subjects at the office, and got a variety of reactions:

• A laugh and a shake of the head followed by a brisk/frantic walk away from the untouched cupcakes.

• Silence after eating one.  Dead silence.  Still silent.

• “It’s really good, but I like things that taste like they’re healthy”.

• ” That cake will take some getting used to but I like the frosting”.

• “Well, they look good.”

I’m convinced that there is a tasty vegan cake recipe out there; actually, I’m sure there are several.  Is this cupcake one of them?  Mmmm, nah.  But it’s not bad.  And when you’re vegan, maybe “not bad cake” is better than no cake at all?

~BigSis

March 12, 2010

You know the old saying, “looks can be deceiving”?

This muffin almost looks tasty, doesn’t it?

In the close up, you can see all the yummy fruit. These were loaded with carrots, zucchini, raisins, and even some canned pumpkin with some coconut on top.

But these glompy, globs of fruit didn’t turn out quite the way I had planned.  They look more like a preschooler’s art project gone wrong! I decided to suck it up and show this photo. Aren’t they horrid?

Yesterday I was disappointed and pissed off, but today I just think it’s pretty funny. I wasted about two hours yesterday morning making these and cleaning up. I did try one and I’m not saying that they are inedible, but I won’t eat another one. Way, way too heavy and glompy, or as HayHay called them; groddy! (I don’t even think that’s a real word but it did describe them pretty well.) Each muffin weighed about the same as a hockey puck.

Hmmm. That just gave me an idea. I could probably let the kids down the street use these as hockey pucks. I haven’t thrown them out yet but I know that no one in this house is going to eat them! Not even HayHay, my 16 yr old garbage disposal.

I was trying so hard to come up with a really healthy breakfast muffin that I got a little overzealous and made too many changes. I could ramble on and on about what I did wrong, what I shouldn’t have substituted, and what I would do if I ever tried this recipe again, but it would just be a waste of time. I’m not going to try them again.

There are several reasons why I’m not a good baker and why I don’t enjoy baking BUT I’ve finally narrowed it down to only one reason.

• I don’t like to follow any recipe to the tee.
  
• Never.
  
• Ever.

That’s my problem and I can’t really ever see myself changing. I can’t do it. I love the creative part of cooking and not the precise measuring and science that is a requirement to be a good baker.

When I cook, if a recipe calls for one garlic clove, I’ll use three. Or if it calls for an onion, I’ll use shallots instead. Or maybe I’ll throw in capers or artichokes in a recipe just for a little something extra. Whatever. You just don’t have that freedom with baking unless you REALLY know what you’re doing.

I know that there are very experienced bakers out there that know exactly how to adapt a baking recipe. Some of my favorite blogs are written by some amazing bakers and I totally enjoy reading them and am always amazed at the talent it takes to be a good baker. I admire those of you that know “your stuff”! I really think you’ve either got it or you don’t. And, I don’t.

I’m not saying that I’m giving up forever, but I’m going to put myself out on a limb and say that, for now, I’m leaving the baking up to BigSis. And, I wish that someday we could get SisMama to do a guest post here on BigSisLilSis. Our Mom is an amazing baker and can whip up a cake, cookies or pie from scratch without even thinking twice or looking at a recipe. BigSis got lucky and got the baking gene from SisMama, not me.

Anybody know of a great healthy breakfast muffin that I can buy at the store?

~LilSis

December 30, 2009

The weekend before we left for Chicago, I decided that I was going to make Almond Toffee to give to our friends and neighbors for Christmas. It probably wasn’t the best timing to try a new recipe as we were still finishing up Christmas shopping, wrapping, and packing in preparation for our trip to Chicago the following day.

On top of all that, we ended up spending most of the weekend in Mission Bay at HayHay’s surf competition since he made it all the way to the finals. But, somehow, in the midst of all that, I did manage to make two batches of toffee.

I’d like to give a “shout out” and a “huge thanks” to Anna of Cookie Madness for taking the time to reply to me via email regarding a couple of questions I had about the instructions.
I really appreciate it, Anna!

This recipe is one that Anna has made for many years and since the directions are a little long, I think it’s best for you to go to Cookie Madness for the Best-Ever Almond Toffee recipe. You’ll also want to read her Almond Toffee Revisited post which has more tips on making this toffee turn out “just right”.

Pecan Toffee

For my first try at this recipe, I just made the small batch so I could get a feel for it. I substituted pecans for the almonds, since I had some on hand, but I didn’t like it as much as I thought I would. Other than that, this batch was just a teensy bit thicker than I would have liked, which may have been because the temperature got up to almost 295 before I poured it out of the pan. It was still crispy and crunchy, just not perfect.

BigSis has made this toffee almost every Christmas for as long as I can remember. And, guess what? Hers is always perfect. Mine turned out pretty darn good for being my first time to make it, but it wasn’t perfect. That’s okay though, I still gave myself a little pat on the back for trying something new and not having a meltdown over a slightly thick batch of toffee.

Best-Ever Almond Toffee

For my second batch, I went ahead and doubled the recipe since I was feeling a little better about the process. This time I did use almonds, but since I discovered that I don’t like chopping chocolate, I used semi-sweet chips instead. (I shouldn’t have done that!) When I asked for a couple of expert opinions from the chocolate lovers in my house, they both noticed that the chocolate in the first batch was better.

This batch also turned out a little too thick, as you can tell in the photo, but it was still good. I don’t think anyone else really noticed, but this batch got a little chewy after the initial crunch. It wasn’t as crispy and crunchy as it should have been, but I think I know why. I panicked just a little after I poured it into the pan and I think I gave the pan one too many teeny, tiny taps, which Anna specifically advised me not to do. I knew right away that some of the air bubbles were popping and apparently that’s what keeps this toffee so crunchy.

When in Chicago, my mother-in-law happened to pull out some toffee that her brother-in-law had sent to her from Florida. Even though I usually bypass the sweets, I was curious to try it because of my recent attempts at toffee making. This toffee was even thicker than my second batch but somehow was still really crunchy and crispy. It’s supposedly made at some special store and our uncle loves it, so if I ever end up with a perfect batch of toffee, I’m going to send some to him and my mother-in-law. I’m sure they’d both be surprised!

All in all, in the end, I did learn a few things about making toffee.

First of all, toffee making is not for wimps. I never knew how long it took to get candy up to 290 degrees and with constant stirring, it’s a bit of a workout. Secondly, I would invest in a new thermometer before attempting this again.

This is the thermometer that I used, which is the “attach-to-the-pan” type that Anna advises not to use. It’s all I had and I didn’t have time to go get a new one, so the fact that both batches turned out thick probably means that my thermometer was a bit off.

Lastly, just stick exactly to Anna’s Best-Ever Almond Toffee recipe! Don’t make substitutions, use a good thermometer, and follow the instructions to a tee and I bet you end up with a perfect batch of toffee!

~LilSis

December 17, 2009

We still have donations coming in following Monday’s SPCA of Texas Bake Sale, so I’m not telling you yet how much money we were blessed to collect!  Maybe by the weekend I can let the cat out of the bag.  Not that I would ever put a cat in a bag; that wouldn’t be very humane.  Unless I had to do that to get the cat out of a dangerous situation and couldn’t do it any other way.  ^..^  Do I have a touch of rambling Christmas delirium?  Think so.

I also have some recipes that you have to make if you’re trying to figure out what to bake for Christmas!  These were my favorite things to make for the bake sale, but it occurred to me that they are also awesome things to make for Christmas gifts.  I’m not burned out on baking yet – weird, I know – so I may make more of these before we hit the new year since we had nothing left after Monday’s sale!  I would feel comfortable mailing all of these except for the Snowballs.  They’re a little fragile so keep them at home.

• Barefoot Contessa’s Outrageous Brownies: plain, with mint Oreos, or with chocolate chips and walnuts.  I know I talk about these ALL of the time, but they’re my favorite brownies and I love them.  We sell the HECK out of them at bake sales.  Not because of my baking prowess, but because it’s an awesome recipe!

• Vegan Pumpkin Bread: no one believes there are no eggs or dairy in this bread.  It’s moist and flavorful, and absolutely one of my favorites.  I have to add walnuts.  Have to.

• Fudge: chocolate, cinnamon and peanut butter.  Just use the regular fudge recipe on the marshmallow cream jar, and substitute cinnamon chips and peanut butter chips for the semi-sweet chocolate chips.  I like to pour the fudge into little silicone molds with Christmas shapes.  When they’re cool and set, you can easily unmold them, sprinkle with sparkling sugar (brown on gingerbread boys, green on Christmas trees, and red on stockings).  For a final touch, add some royal icing accents here and there.  For the sale, I packaged them two different shapes to a treat bag: one chocolate and one cinnamon or PB.

• Pecan Pie Bars with Chocolate and Bourbon from the Pastry Queen: these got a little oozy, but they were fudgey and boozy, so who the heck cared?  Nobody!  I love the original flavor of these, and was shocked that I loved this over-the-top variation even more.  Wicked!

• Chocolate Mint Snowballs: based on RecipeGirl’s Snowballs. I used mint chips and pecans instead of peanut butter chips and peanuts.  Roll these in green sugar and powdered sugar, and pack in a cute treat bag with a ribbon, or a box with a window so you can peek at them.

Happy baking, little kitchen elves!

~BigSis

December 2, 2009

Cherry-Pecan Meringue Bars

Gearing up for the SPCA Bake Sale, I had one more promising recipe to taste-test.  Like the Double Chocolate Peppermint Bars I tested recently, the inspiration again was Carole Walter’s “Great Cookies” – a James Beard Award winner and IACP winner.

These bars took a little doing – about an hour to put together – and are a touch too fussy for the Bake Sale.  You have a brown sugar shortbread base, with a cherry filling and a meringue pecan topping.  The combination of flavors was great, especially if you’re a nut lover.  All in all, pretty delicious, and lighter than a lot of the things that come out of my oven this time of year!

So, these bars gets thumbs up for flavor but don’t get invited to the Bake Sale!  I’ll be making Cookie Madness’ White Chip Raspberry Bars for the sale again, since they were well-received last year.  You get a similar zip from the berry jam (I use my homemade cranberry jam) with a nutty complement from sliced almonds.  If you double Anna’s recipe, it fits nicely in a 13 x 9 pan, and will give you 12 healthy-size bars.

If you have a little bit of time on your hands, do try these Cherry-Pecan Meringue Bars.  I don’t think you’ll be disappointed.

Cherry-Pecan Meringue Bars
(adapted from Great Cookies)

Filling:

1 cup dried cherries
1/2 cup water
1 cup cherry preserves or jam (I used homemade cranberry jam)
1 tsp fresh lemon zest
1/2 tsp cinnamon
pinch of ground cloves
pinch of salt
2 Tblsp POM Wonderful juice (the original recipe called for Cherry Heering liqueur which is a bit pricey, and unnecessary IMHO)

Preheat the oven to 350 degrees.  Line a 13 x 9 pan with nonstick foil.

Place the cherries and water in a small saucepan. Cook, covered, over medium heat for 5 to 7 minutes or until cherries are tender and almost all of the liquid has evaporated.

Add the rest of filling ingredients. Bring to a boil. Place the mixture into a food processor and pulse 5-6 times. The mixture should still have some texture, rather than being a puree.  Chill mixture for 30 minutes or up to 1 week.

Crust:

3/4 cup (1-1/2 sticks) unsalted butter (I used salted)
1/3 cup lightly packed brown sugar
1-3/4 cup flour
1/2 tsp salt

Place the butter in a medium saucepan and barely melt over low heat, remove from heat and allow to finish melting. Set aside to cool to tepid, then stir in brown sugar. Blend in the flour and salt all at once.

Drop 8 spoonfuls of dough onto the prepared pan. Press dough evenly into bottom of pan. Bake at 350 for 15 to 17 minutes. Let stand for 2 minutes then spread the cherry filling evenly over crust.

Meringue:

8 oz pecans (2 cups chopped)
3/4 cup sugar
3 egg whites, at room temperature
1/8 tsp salt
1 tsp vanilla extract

Place the pecans in a food processor and add 1 tablespoon of the sugar and pulse 3-4 times, or until finely chopped. Set aside. In a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until frothy.  Add the salt.  Increase the speed to medium high and beat until firm but not dry. Add the remaining sugar 1 tablespoon at a time, taking about 1 minute.  Add the vanilla and beat 30 seconds longer to form a shiny meringue. Fold in 1 cup of the chopped pecans.

Spread the meringue evenly over the cherry mixture, smooth the top, and sprinkle with the remaining pecans. Bake at 350 for 35-40 minutes, until golden brown.

Cool on a wire rack. Remove from pan, using the foil to lift it out, and cut into bars.

~BigSis

November 30, 2009

You know how some people always say that this or that is a “hot mess”.  Have you ever wondered exactly what a hot mess is?  What does a hot mess look like?  Wonder no more…voila!

This, my friends, is a bonafide hot mess.  No, this is not what I was going for.  Ha!  Not even close.  I was aiming for a variation of Peabody’s Hazelnut Honey Cookies.  A few of her commenters mentioned trying almond meal in place of the hazelnut flour.  I thought, well, hecky darn; I have an endless supply of dried almond meal since I’ve been making my own almond milk for months now.  Why don’t I conduct a little experiment with the almond meal substitution, and report back on my marvelous success; much to the delight of Peabody and her readers!

Instead, I have to fess up to my failure hot mess and submit my name to the Baker’s Hall of Shame.

Where did I go wrong?  I subbed agave for half of the honey but I don’t think that would cause a disaster of this magnitude.  I also added a tablespoon of cocoa powder, and even added an extra half cup of almond meal since the mixture seemed loose.  Little did I know, it had only begun to be loose!

When I first looked into the oven, the cookies seemed to be spreading a tad, but on the second look…good gravy!  I had a sea of bubbling, bumpy, grainy goo.  Not what I was going for at all.  Looks a bit like the surface of the moon or Mars, doesn’t it?

I think the problem was with the almond meal.  I probably should have only substituted almond meal for part of the hazelnut flour.  I also might have goofed in using the almond meal in it’s coarse state.  Maybe it would have behaved better if I had pulverized it.  I’d certainly like to pulverize it, now that I’ve wasted those tasty little cherries and other ingredients!

It was a fun little experiment, even though it flopped.  If you try something new, you have to be prepared to fail sometimes, right?  Thank you, Almond Meal Gluten Free “Cookies”.  You gave me the best laugh I’ve had in ages! 

~BigSis