We had a TON of bananas. We had chocolate cravings. We needed something gooey and delicious to take with us for a picnic on the beach. What to do? Where to turn? Well, as usual, Isa Chandra Moskowitz (of the Post Punk Kitchen) came to the rescue with her Banana Split Pudding Brownie recipe in Vegan With A Vengeance. We made two variations, one with the banana topping and one without. We added chocolate chips to both. The ones that we didn’t put topping on, we made thicker and they ended up gooier and fudgier. Both were delicious and very banana-y.Once our immediate chocolate cravings were satisfied, we had extras, and the brownies proved to be very popular as a party snack; they disappeared from the plate in mere minutes. The banana-topped brownies were also delicious with home-made ice cream scooped on top as a brownie-banana-split-sundae!
Archive for the 'Dessert Bars' Category
I got Hannah Kaminsky’s book My Sweet Vegan for my birthday a few weeks ago, and I’ve been drooling over the delicious-looking treats pictured inside it ever since. I finally got a chance to make something, and the Butterscotch Blondies really tugged at my heart-strings so I made them first. I decided to add chocolate chips, because, honestly, it’s hard for me to bake without chocolate! Also, this was for my first “real” paid baking job! My dear friend Julie’s boss hired me to bake a set of desserts for his staff, so in the next couple of days I’ll be baking up a storm and posting pictures for you to see all the goodies!
These bars were very good, and the butterscotch taste was right on. However, the texture was nowhere near what Hannah’s photograph looked like; while the tops were nice and moist, the inside crumb of mine came out fluffy and more cake-like, while her’s looked fudgey and had much more of a brownie consistency (but made out of blondie-material). I was a little disappointed, but I’m hoping that next time I can just leave out a bit of the baking powder and get the same results she did. In any case, they tasted great, so I’m sure I’ll be making them again!
I recently found a tree in my neighborhood that is bearing the largest most beautiful lemons by the hundreds, and they are falling to the ground all over the place. To aid this problem, I have taken to pilfering a few lemons at a time during nighttime walks. What to do with them? Clearly, lemon bars were the answer. This recipe is from The Joy of Vegan Baking by Colleen Patrick-Goudreau. They are delicious and melt in your mouth and not-too-sweet, not-too-tart, perfectly balanced and gooey. Mmmm.
I was visiting a friend recently who was keeping Kosher for Passover, and who was wanting something cake-like. I had seen on Hannah Kaminsky’s blog a new recipe for Passover-friendly brownies, and wanted to try them out…So here they are! The only change I made to the recipe was to add chocolate chunks into the batter. They were out of this world, and true to Hannah’s description they are straddling the line between cakey and fudgey, and I think they are definitely the best vegan brownies I’ve ever had! Hannah’s recipe can be found here.
Honestly, I had never heard of this decadent treat before, but it is my friend Julie’s Passover family tradition, so we made it together. It is incredibly addictive and I had to make a second batch because I ate too much of it before the Seder! Here are some photos of the process.
Matzo spread out on the pan, waiting the caramel and chocolate to be spread on top:
Caramel bubbling on the stove:
Caramel and chocolate chips:
The finished product:
The recipe is very easy, it’s just a matter of making sure you spread the caramel when it’s at just the right consistency, before it cooks too long and burns! Hannah Kaminsky has a good version of the recipe on her blog, which can be seen here.