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Mocha Pudding Cake August 11, 2012

Filed under: Food — ceb33 @ 11:09 pm

From Southern Living 2006

Image

Mocha Pudding Cake:

 

Ingredients:
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar, divided
6 Tbsp. cocoa powder; divided
1/2 cup milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
1 cup strong brewed coffee

 

Mix together flour, baking powder, salt, 2/3 cup sugar, and 4 Tbsp cocoa powder in a large bowl.  Add in milk, vegetable oil and vanilla extract.  Mix together until blended.  Spread batter evenly into 8×8″ greased pan.

Mix together chocolate chips, 1/3 cup sugar, and 2 Tbsp. cocoa.  Sprinkle mix over batter.

Bring coffee to a boil in a small sauce pan.  Pour boiling coffee evenly over batter. (Do not stir.)

Bake at 350 F for 25-30 mins — until cake springs back when lightly touched.

 

This cake was delicious.  Very weak on the coffee flavor, but still delicious.  It comes out with some of the batter unbaked — I think this is the pudding aspect of the cake.  Plus you can eat the leftover batter because there are no eggs. 🙂

 

Vegan Chocolate Raspberry Cookies August 9, 2012

Filed under: Food — ceb33 @ 12:17 am

I don’t usually bake vegan food because I don’t trust it.  I always think it will be terrible.  However, a friend of mine from college recommended this recipe to me.  He liked them; his roommates liked them. Thus, I decided to try them.  They came out delicious.

 

The cookies were less raspberry-y than I expected.  There really was only a hint of raspberry.  They are very chocolatey and get a little crispy as you let them cool.

 

Vegan Chocolate Raspberry Cookies (made about 17 cookies)

 

Ingredients:

1/4 c. raspberry jam
2 Tbsp. and 2 tsp.  [1/6 c.] canola oil
1/2 c. sugar
1 tsp. vanilla extract
1/4 c. and 1 Tbsp. cocoa powder
3/4 c. flour
1/8 tsp. baking soda
1/8 tsp. salt
(obviously the last two ingredients must be estimated)

 

Lightly grease a baking sheet.  Preheat oven to 350 F.
Mix together jam, oil, sugar, and vanilla extract in a large mixing bowl.
In a separate bowl stir together remaining ingredients (cocoa powder, flour, baking soda and salt).
Slowly add dry ingredients to jam mixture stirring as you combine.
Once ingredients are completely combined and mixed well, separate dough into small balls and flatten onto cookie sheet.
The cookies don’t spread much so you can place them close together.
Bake for 10 mins.

Eat.

 

Original recipe: http://www.fabulousfoods.com/recipes/vegan-chewy-chocolate-raspberry-cookies

 

Blueberry Muffins with Streusel Topping August 1, 2012

Filed under: Food — ceb33 @ 3:57 am

original recipe: http://barbarabakes.com/2011/05/best-blueberry-streusel-muffins/

Muffins:

2 cups flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter (softened)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup skim milk
2 cups blueberries (fresh)

Preheat oven to 350 F.

Whisk together flour, baking powder, and salt.

In a second, large bowl cream together sugar and butter.  Mix in eggs, vanilla, and milk.  Add in flour and mix.
(I’m used to making cupcakes so the batter seemed pretty thick to me, but they turned out well).

Stir in blueberries.

Divide batter evenly into 12 muffin cups (either lined or greased).

Streusel Topping:

3 tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon flour
2 teaspoons canola oil

Mix ingredients together in a small bowl.

Sprinkle on muffins.
Bake muffins for 25-30 mins.

The streusel on these isn’t the best — the original recipe calls for 4 Tbsp of white sugar.  I thought that sounded boring, but maybe it would be better with just white sugar.  It’s just not the streusel that I’m used to on muffins seemed just like clumps of sugar nothing really special.  However, the muffins are still very tasty. 🙂