I tend to make brownies more than blondies and then when I do make blondies, I remember how much I love the caramel flavor that the brown sugar gives them. A blondie is basically a brownie but with brown sugar in place of the chocolate. There are a few more differences in the recipes but that's the main one. I like making the blondies in a slightly smaller pan than brownies for a thicker treat. I use a 7-inch square brown paper pan that I buy at NY Cake (nycake.com). The good thing about using paper pans is that you can give the blondies as a gift wrapped in cellophane paper or simply wrap in aluminum foil or plastic wrap for easy transport to your next outing. There are also variations of blondie recipes that include coconut, nuts and chips. I prefer the straight-up blondie with nothing added.
1 stick margarine
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups all-purpose or spelt flour
1 tsp baking powder
1/2 tsp salt
1 tsp xanthan gum
1 tbs vanilla
1 tbs non-dairy milk (preferably almond milk)
Preheat oven to 325 degrees. Line an 8-inch square pan with aluminum foil leaving a 1-inch overhang on two sides; spray with non-stick cooking spray. If using a paper pan, lightly coat with cooking spray.
In a small saucepan combine margarine and brown sugar; warm over medium heat, stirring often until melted. Pour into a large bowl and set a side to cool slightly. In a small bowl whisk together flour, baking powder, salt and xanthan gum. Stir vanilla and almond milk into brown sugar mixture until combined. Gently fold in flour mixture until fully incorporated and smooth.
Scrape into prepared pan and bake until toothpick inserted in center comes out with moist crumbs attached, about 20 minutes. Transfer pan to a wire rack to cool completely.
Remove blondies from baking pan and peel off foil; cut blondies into 1-2 inch squares (yields 16-20). If using paper pan, leave blondies in pan and cut to desired size.
Blondies can be stored in an airtight container for up to 5 days or wrapped well and frozen for up to 3 months.
Monday, February 21, 2011
Fudgy Vegan Brownies
Yes, I have been tardy in keeping up with baking and posting. My day job has been hectic and will continue to be so for the next few weeks. I will do my best to bake and post whenever possible!
Recently I've made a few cake products using a combination of wheat and all-purpose flour. While I generally like whole wheat breads, muffins, etc., I find the wheat gives a very pronounced taste to the end result of a cake or cupcake (or maybe I'm just overly sensitive to the smell and taste of it). Lately I've been using spelt flour. Spelt is more nutritionally sound than white/all-purpose flour, but can be substituted in to most make products with no difference in taste or texture. I'm using it whenever possible. I like Bob's Red Mill Spelt Flour which you can find in most grocery stores and health food stores. You can also order it online direct from Bob's at a discounted price.
I tried another brownie recipe; this is the third one and while good, I'm still searching for the perfect ingredients to make cakey/chewy vegan brownies. I find using melted chocolate makes a fudgier brownie while cocoa seems to make a cakier version. Here we go...
1 stick margarine
8 oz. bittersweet non-dairy chocolate, coarsely chopped (chips works well here, too)
1 1/2 cups sugar
2 tsp xanthan gum
1 tbs vanilla extract
2 tbs non-dairy milk (preferably unsweetened almond milk)
3/4 cup spelt (or all-purpose) flour
1/2 tsp salt
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil leaving a one-inch overhang on two sides; spray foil with cooking spray. Set aside.
Place margarine and chocolate in a large heat-proof bowl set over a pan of simmering water. Let heat for about 5 minutes, then stir until fully melted, about 2-3 minutes more; set aside to cool a bit - about 10 minutes.
Stir sugar into cooled chocolate mixture until combined. Stir in vanilla and non-dairy milk. Gently fold in xanthan gum, flour and salt.
Scrape batter into prepared pan and smooth top with offset spatula. Bake until cake tester inserted in center comes out with moist crumbs attached, 40-45 minutes. Transfer pan to a wire rack to cool completely.
Once cool, lift aluminum with brownies from pan. Peel off foil and cut brownies into 1-2 inch squares; makes 16-20 brownies, depending on size.
Variation: add 1 cup chopped walnuts or non-dairy chocolate or peanut butter chips with flour.
Recently I've made a few cake products using a combination of wheat and all-purpose flour. While I generally like whole wheat breads, muffins, etc., I find the wheat gives a very pronounced taste to the end result of a cake or cupcake (or maybe I'm just overly sensitive to the smell and taste of it). Lately I've been using spelt flour. Spelt is more nutritionally sound than white/all-purpose flour, but can be substituted in to most make products with no difference in taste or texture. I'm using it whenever possible. I like Bob's Red Mill Spelt Flour which you can find in most grocery stores and health food stores. You can also order it online direct from Bob's at a discounted price.
I tried another brownie recipe; this is the third one and while good, I'm still searching for the perfect ingredients to make cakey/chewy vegan brownies. I find using melted chocolate makes a fudgier brownie while cocoa seems to make a cakier version. Here we go...
1 stick margarine
8 oz. bittersweet non-dairy chocolate, coarsely chopped (chips works well here, too)
1 1/2 cups sugar
2 tsp xanthan gum
1 tbs vanilla extract
2 tbs non-dairy milk (preferably unsweetened almond milk)
3/4 cup spelt (or all-purpose) flour
1/2 tsp salt
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil leaving a one-inch overhang on two sides; spray foil with cooking spray. Set aside.
Place margarine and chocolate in a large heat-proof bowl set over a pan of simmering water. Let heat for about 5 minutes, then stir until fully melted, about 2-3 minutes more; set aside to cool a bit - about 10 minutes.
Stir sugar into cooled chocolate mixture until combined. Stir in vanilla and non-dairy milk. Gently fold in xanthan gum, flour and salt.
Scrape batter into prepared pan and smooth top with offset spatula. Bake until cake tester inserted in center comes out with moist crumbs attached, 40-45 minutes. Transfer pan to a wire rack to cool completely.
Once cool, lift aluminum with brownies from pan. Peel off foil and cut brownies into 1-2 inch squares; makes 16-20 brownies, depending on size.
Variation: add 1 cup chopped walnuts or non-dairy chocolate or peanut butter chips with flour.
Wednesday, February 2, 2011
Vegan Sugar Cookies
In honor of SuperBowl Sunday, I decided to make football shaped sugar cookies. The cookie is mild tasting and the icing is lemony and a bit sweet, which is a great compliment to one another.
Ingredients:
2 1/2 cups all-purpose flour
3/4 tsp salt
1/2 tsp xanthan gum
1 1/2 sticks non-dairy margarine
3/4 cup sugar
1 tbs non-dairy milk
1 tbs vanilla
1 recipe Icing (see below)
Sanding sugar, optional
Whisk together flour, salt and xanthan gum in a small bowl; set aside.
Beat together margarine and sugar in a medium bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in vanilla and non-dairy milk. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 disks and wrap in plastic wrap. Chill until firm, at least 1 hour (dough, wrapped well in plastic wrap and sealed in a freezer bag, can be frozen for up to 3 months; thaw in refrigerator overnight when ready to use).
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Roll out one disk between two pieces of parchment paper to 1/4-inch thickness. Cut out as many cookies as possible with cookie cutters and transfer to parchment lined cookie sheets, spacing about 1-inch apart. If you do not plan to frost the cookies, you may sprinkle with sanding sugar before baking.
Bake for 10-12 minutes, rotating pans half-way through, until edges are golden. Let cool on pan for 5 minutes before using a spatula to transfer to a wire rack to cool completely.
Gather and re-roll scraps; repeat as above, making more cookies with remaining dough and scraps. If dough becomes too soft, chill for 10-15 minutes until firm.
Store unfrosted cookies in an airtight container for 1 week. Unfrosted cookies may also be frozen, in an airtight container layered between sheets of wax paper, for up to 1 month.
Makes 3-5 dozen cookies, depending on size of cookie cutter.
Icing:
1 1/2 cups confectioners sugar
1 tbs lemon juice
1 tbs non-dairy milk
6-8 drops food coloring, optional
Stir all ingredients together in a small bowl. Using a small offset spatula, spread a thin layer of icing over each cookie. You may decorate with sanding sugar for added color. Allow to dry on a piece of wax paper for at about one hour. Store in an airtight container layered between pieces of wax paper for up to 1 week.
Ingredients:
2 1/2 cups all-purpose flour
3/4 tsp salt
1/2 tsp xanthan gum
1 1/2 sticks non-dairy margarine
3/4 cup sugar
1 tbs non-dairy milk
1 tbs vanilla
1 recipe Icing (see below)
Sanding sugar, optional
Whisk together flour, salt and xanthan gum in a small bowl; set aside.
Beat together margarine and sugar in a medium bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in vanilla and non-dairy milk. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 disks and wrap in plastic wrap. Chill until firm, at least 1 hour (dough, wrapped well in plastic wrap and sealed in a freezer bag, can be frozen for up to 3 months; thaw in refrigerator overnight when ready to use).
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Roll out one disk between two pieces of parchment paper to 1/4-inch thickness. Cut out as many cookies as possible with cookie cutters and transfer to parchment lined cookie sheets, spacing about 1-inch apart. If you do not plan to frost the cookies, you may sprinkle with sanding sugar before baking.
Bake for 10-12 minutes, rotating pans half-way through, until edges are golden. Let cool on pan for 5 minutes before using a spatula to transfer to a wire rack to cool completely.
Gather and re-roll scraps; repeat as above, making more cookies with remaining dough and scraps. If dough becomes too soft, chill for 10-15 minutes until firm.
Store unfrosted cookies in an airtight container for 1 week. Unfrosted cookies may also be frozen, in an airtight container layered between sheets of wax paper, for up to 1 month.
Makes 3-5 dozen cookies, depending on size of cookie cutter.
Icing:
1 1/2 cups confectioners sugar
1 tbs lemon juice
1 tbs non-dairy milk
6-8 drops food coloring, optional
Stir all ingredients together in a small bowl. Using a small offset spatula, spread a thin layer of icing over each cookie. You may decorate with sanding sugar for added color. Allow to dry on a piece of wax paper for at about one hour. Store in an airtight container layered between pieces of wax paper for up to 1 week.
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