Lovin' From the Oven

Chocolate Crinkles

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Happy Thanksgiving everyone! I went over to the Wrights’ house for the usual massive amount of delicious food. I’m so thankful to have them in my life, along with my family and friends. I baked chocolate crinkles to bring with me… The texture was good, I would definitely bake these for the recommended amount of time. I usually underbake all my cookies cause I like chewy ones, but I wouldn’t do that to these. Also, I would cut down the amount of sugar by 1/4 cup the next time I bake these because they came out super sweet.

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar

Directions:

1.) In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease the cookie sheets. Roll dough into one inch balls. Coat each ball in confectioners sugar before placing onto prepared cookie sheets.
3.) Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Banana Crumb Muffins

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I had some ripe bananas to get rid of, even after my peanut butter and banana sandwich I made myself last night. In the college life, you learn to try and eat all of your food so that it doesn’t go bad when you go home for the holidays. I always love a streusel/crumb topping on just about everything, so I thought I’d give this recipe a shot. It left my apartment smelling wonderful in the morning 🙂 I also used Earth Balance in replace of the butter to make it vegan. Seriously.. what’s up with all this vegan baking? Oh well.. these did taste amazing.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten (I replaced this with 1/4 cup applesauce)
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1.) Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.) In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.) In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.) Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Good ol’ Chocolate Chip Cookies

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Mmmm… who doesn’t love chocolate chip cookies? And you can’t even tell they’re vegan! I’m also learning how to take pictures of food – it’s all about the lighting and angle. Anyways, my vegan friend invited me over for dinner tonight, and I never like to come empty handed. Hence, the vegan chocolate chip cookies. He makes dinner, I bake dessert.. works out nicely. I can never leave a recipe how it is.. I always end up tweaking it just a bit to make it how I like it. The original recipe is from vegweb.com, but here’s my version of these delicious chewy cookies!

Ingredients:
1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce (you can sub this for a mashed banana)
2 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)

Directions:
1.) Preheat oven to 375 degrees Fahrenheit.

2.) Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.

3.) Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.

4.) Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. Mix in the chocolate chip. Chill the dough for about 15 minutes, this helps from keeping the cookies from thinning out so much while being baked.

5.) Drop spoonful of cookies onto the cookie sheet at least an inch apart. Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.

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