Vegan Brownies

I'm not vegan, just to set the record straight. And I don't have any intention to be one. I tried to become a vegetarian once when I was in college, which lasted for about two days. Then I realized I don't have any other compelling reason to give up my beloved cheeseburger and fries than my desire to be attached to that label, "vegetarian",  which kinda sounds cool at that time. (Didn't we all experience the joys and miseries of labeling back when we were in school?!)  :)

So why a vegan brownie? Well, I find myself craving for a brownie yesterday, when I found out I don't have anything dairy in the pantry -- no eggs, no butter, no milk. And I've had this recipe for years so I thought I'd give it a try (in a sort of desperate measure kind of thing!). :) There were some negative reviews on the website where I got this recipe, which were holding me back a little into making this. But with my chocolate cravings, I just had to press on. I did not have high hopes for this recipe because of the negative reviews I've mentioned -- but surprisingly, they were good! Understandably, they don't taste like your usual rich and fudgy brownie made with the more "conventional" ingredients. But it did hold up as one of the best tasting brownie I've had. Even my sister who's not so fond of anything sweet loved them! I love that it was not cloyingly sweet as other recipes are. It may come out as bland for some tasters who are used to the conventional brownies, but it's just a perfect balance for me.

I halved the recipe and baked it in an 8x8 square pan. Also, the original recipe called for white sugar, but I found out I also ran out of white sugar, so used brown instead (which makes it more vegan, I think.)

To make it , you'll need:

1 cup unbleached all-purpose flour
1 cup brown sugar
scant 1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup vegetable oil
1/2 tsp vanilla extract

-Preheat oven to 350 degrees F. Line all sides of an 8x8 pan with parchment paper. (No need to grease or the brownie will be too greasy)

-Mix all dry ingredients (flour, sugar, cocoa powder, baking powder, salt).

-Add water, stir a bit. Then add the vegetable oil and vanilla. (It's important to add the water first so the flour can develop gluten which will help the other ingredients to bind together. Otherwise, the brownie will be too crumbly.)

-Bake in preheated oven for 25 minutes. Wait at least 10-15 minuted before slicing into squares. Best eaten at room temperature.

You can also add nuts or chocolate chips if you want. But I suggest that the additions be minimal since there isn't any binding ingredient (such as eggs) in the recipe.

Enjoy! :)

Brownies To Go

I've been without a job for two months now. I resigned from my last one because I had "other plans." In an ideal world, my bank loan would've been granted and I would enroll in a reputable (read: pricey) baking school, finish with a certificate to boast, and then live happily ever after. But then, I do not live in an ideal world, and the Master of the universe clearly has other plans. What that is, I have no idea! So with more than sixty days of free time (to date), the ideal me would've thought I'd spend it baking my heart out! Definitely not the case here. I've learned the hard way that being unemployed for longer than what was intended can take a toll on my bank account. Since I have limited resources, and the with the holidays just around the corner, I decided to use my precious and dwindling baking supplies only when necessary. I am looking forward, though, to my annual cookie-baking-marathon which usually starts a day or two before Christmas. That's when I can splurge!

A couple of days ago, my Mom asked me to bake for her dear neighbor who will be moving to another town -- a neighbor that I didn't even know we had...(and I've been living in our house for more than two decades!) I couldn't say no to my Mom, and besides, she simply asked for brownies. I know a recipe that I've already made several times which could be done in a jiffy, and the ingredients were already in the pantry so there's no need to run to the grocery store. That's a good thing for me, because although I have all the free time in the world right now, I'd still rather stay in the house than go out and brave the congested December traffic or the mob of shoppers in a shopping frenzy. Don't get me wrong, I LOVE the holiday madness, including the mob of shoppers...but I don't wanna go through that for just a stick of butter or something. =)


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Chocolate Cravings

I've been craving for some sweet fix for a few days now. And I wanted to try out pastries from a new place just to get my curious taste buds working. So when Richard and I passed by a mall from a doctor's visit, I decided to  buy something for me. There was a corner bakeshop called Bread Monster and they have this chocolate muffin that was calling out to me begging to be bought. I was attracted by its name: "Dark Chocolate Muffin"... Sounds decadent. I knew I wouldn't be satisfied with just one, but the idea of eating more than one of the same muffin doesn't sound as appealing either. So I decided to go for their pre-packed assorted box of four. Its got the dark chocolate muffin, the revel bar, s'mores bar, and a  brownie (clockwise from top left on the photo above).

dark chocolate muffin

When I got home, I couldn't wait to dig in! I immediately "attacked" the muffin... but to my disappointment, it didn't live up to its name! You see, I was imagining it to be bittersweet with big bold flavors of dark chocolate. It was anything but. It didn't even taste like chocolate! I tried the brownie and the s'mores bar (which was basically, layers of blondie and brownie topped with broiled marshmallows), but they weren't as good as I hoped either. There was something off on the chocolate flavor of all these pastries... It tastes old...like it has been on the display case for far too long than it should be.

brownies

s'mores bar

I swear I would've regretted buying these pastries if it weren't for the revel bar, which to my surprise was actually good! It was made of delicate layers of oatmeal bars, with gooey-melty chocolate in between. This time, the chocolate really does taste like chocolate. It was heaven! It was a little messy to eat, but I think it was part of the fun. =)

revel bar

So yes, my taste buds got to work last night trying out all those pastries, and I've discovered a new favorite, and threw out some. (Well not really, I gave all the half-eaten "unsatisfying" pastries to Richard.) But I'm still craving for that dark, bittersweet chocolatey goodness that I missed.  ♥♥♥

Note:

Bread Monster is located at the upper ground floor of Alabang Town Center

Goodbye Treats

I just resigned from my last job, and made these treat from my friends at the office. I got the recipe from Martha Stewart Living magazine, which was re-published at their Holiday Special Issue magazine last year. It was an instant hit with my friends! :) Martha Stewart definitely knows a good brownie when she tastes one. I've also made this before when Richard and I visited his brother at the pastoral school. He wasn't feeling well so I figured a little treat would be a nice to help him recover. :)

This is how it looked like when it came out of the oven.

They were a little messy to slice, but they are so yummy!

                                    

Here they are all boxed up and ready to be given away! =)

For the recipe, you can give Ms. Stewart a visit! =)

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What's in the Name?

Sugarized (adj) - derivative of "sugared"; meaning coated with sugar, or to add sugar to something.

The first time I discovered that I have a sweet tooth was when I was in grade school. My aunt brought home imported Japanese cookies given to her by a friend, and as soon as I sank my teeth on its chewy exterior, and diverse flavors stared playing on my mouth, I knew I was hooked. I could not stop munching. And I had not stopped since.

Little did I know that my penchant for pastries would eventually progress into my passion for baking. I realized that it's not so much as eating sweets that captivated me when I bake (although I would love to eat everything I bake!), but the transition of the flour, sugar and eggs into the finished pastry. Baking is, indeed, an exact science, but for me, it's more of a work of art. Countless times, I keep peeking in my oven to watch my batter rise and transform into something sweet and scrumptious. And usually while browsing, I can't stop ogling at the photos on my recipe books and magazines. I would love to learn more and explore other avenues, like cake decorating, if time, money and opportunity would allow me.

So what's in the name? Just like a plain sugarized doughnut or sugar cookie, "sugarized" is basically how I see my life right now: plain and ordinary, but when coated with sugar (family, friends, and love), it becomes special, and sweet, and definitely worth devouring every minute!

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About a week ago, I decided to dust off my pans once and for all and bake something for my office friends. I was originally planning for cupcakes, but I realized that the frosting may be too tedious for the limited time I had. So I browsed on my ever-reliable recipe books, and I found a simple recipe that I've been wanting to make: banana bars.

It was a little less sweeter than I had wanted, but my friends seemed to like them, so I guess it was okay. I opted to add walnuts even if the recipe doesn't call for them. I just thought walnuts would be a good addition to the bananas and chocolate chips in there. By the way, the recipe was from The Nestle Toll House Best-Loved Cookie book, which I had scouted at Booksale two years ago for only P90!!! Good find!

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Pecan Brownies

I made these brownies for Richard's Mom when she came home to Laguna last month. I made two sets, one for her, and one pan for me and my sisters at home. I frosted the brownies and placed pecan nuts on top. It tasted okay, but I think it was underdone because it was still super soft to the bite, like eating cake. I want my brownies fudgy. I blame it on my impatience.. ;o) I couldn't wait to get it done so at the first sound of the oven bell, I immediately took it out. I also couldn't wait to eat it! So without much ado about letting it cool first, I frosted the brownies and sliced them. The frosting, of course, melted as soon as it touched the warm brownies, and the slices didn't turn out pretty. But I didn't mind... I loved eating it warm with all its frosting oozing on my fingers. I loved the chocolate-yness and all its gooey goodness! I really love home-made brownies! Looking forward to making another batch. ;o)



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The Only Brownies for Me

Mama Leonor (Richard's Mom) sent me tons of cashew nuts from Palawan a couple of weeks ago. I can think of a couple of recipes to use them with, but the very first recipe made with them was brownies. Now I'm very experimental with recipes, but when it comes to brownies, I can think of only one recipe that suits my taste (and pan). ;o) It was aptly named, Best Brownies, which I found on two different websites, Hershey's and Allrecipes, with exactly the same name and recipe (except for the frosting). I omitted the frosting on this one and replaced them with the cashew nuts. I topped the unbaked brownies with whole cashews and baked them as directed. It was truly marvelous as it is delicious. The cashews complimented the chocolate, and brought my brownies to new heights! I would like to try out new brownie recipes some time, but for now, I couldn't be happier with this one. It is indeed the best brownies for me. ;o)

Wine Cookie Bars

I guess because I'm not Italian that I didn't like these cookies. The taste of the red wine was very overpowering and yet the cookie itself is bland for my taste. Probably because the wine I used isn't of good quality. This reminded me of the beer bread I made last month, but the beer bread, I think, is better. Though I'd have to give credit to how easy this is. The cookies can be made in less than 15 minutes, no creaming of the butter, no mixing by machines. It can be made by hand in a cinch. I made mine in bars instead of shaping the dough in rounds like the recipe required. (I didn't have the time to bake in batches.) ;o) The texture was pudding-like and the color was brownish-purple because of the wine. I looks a little weird, but I thought it was pretty. I just wish it was tastier.

Wine Cookies
( from allrecipes.com)

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
1/2 cup vegetable oil
1/3 cup granulated sugar for decoration

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
3. Roll small pieces of dough between hands and shape into rounds. Roll cookies in extra sugar and place on cookie sheet.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown.

Recipe note: I made mine into bars so I didn't shape the cookies anymore before baking. I simply pressed the dough onto an 8 inch square pan, sprinkled the sugar on top and baked it for 35 minutes.

My Favorite Stop

Going home from work, I had to cross the street passing by Ministop. And almost always, I had to stop by the store and buy myself anything to quench my thirst or to fill my growling stomach. I've tried most of what they offer but there are two items that has become my favorite:

Shark's Fin Dumplings


I know this probably isn't authentic shark's fin, but still the taste is oh so yummy! It has something in it that I can't put my finger on... It tastes of some herb that's savory and leaves you wanting for more. I like that it's deep fried to perfection and the wanton wrapper is crispy to the bite. If only I could have my way, I would eat this everyday for dinner! Plus, it's very inexpensive, just P29/4 pcs. There were so many times I had brought this at home that my little sister requests for it everyday! It has become her favorite too.


Revel Bars by Pam's Kitchen


My other sister, who's living in a dorm at the moment, recommended this to me. She went to Ministop with some friends for a late night snack and had these. She was so satisfied with it that she raved about it when she went back home. I had totally forgot about it until yesterday when I had another craving for shark's fin dumplings. I checked what's on the chiller and found these! At first I thought they were a bit pricey for my budget, but they were worth it! The oatmeal bottom was a real treat (and very healthy too!), and the chocolate frosting was so creamy and decadent. I think it would be better with walnuts on top, but nevertheless, they were great.

Best Brownies with Mocha Glaze

This is a combination of two recipes that I got from Hersheys.com. "Best Brownies" is great recipe but the frosting was a little too sweet for me. So I took another recipe for the frosting & used it to glaze the brownie. My Mom loved it, and so does my ever loving taste-tester boyfriend. ;o) You'll love it too, so I'm gonna share the recipe. ;o) {The picture isn't so fab because I already packed them before I thought of taking it's pic, but I promise it tastes great.}

Best Brownies

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)

1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. 3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare MOCHA GLAZE; spread over brownies. Cut into squares. About 16 brownies.

MOCHA GLAZE

1/4 cup powdered sugar * 3/4 teaspoon HERSHEY'S Cocoa * 1/4 teaspoon powdered instant coffee * 2 teaspoons hot water * 1/4 teaspoon vanilla extract

Stir together powdered sugar and cocoa in small bowl. Dissolve coffee in water; add to sugar mixture, stirring until well blended. Stir in vanilla.