Archive for chocolate

Decadent Double Chocolate Peanutbutter cookies

If there were only one cookie in my life (were a the monogamous cookie kind) this would be it. These rich, chewy, chocolate, creamy delights are more than any cookie lover could hope for.

These are a simple altered version of Isa’s Double Chocolate Cookies found here.
The original recipe is great, so be sure to check her out along with her amazing books.

My batter wasn’t terribly hard like the recipe describes and I was able to stir it fine with a wooden spoon (to avoid losing punk points!). This batter however is oily, so be prepared to get your hands messy and moisturized! I used a coffee grinder to grind the flax seeds and simply whisked in the soymilk.

So, here is the twist to making these cookies fantastic. Peanut butter. I only added a 1/4 cup, but I will soon be trying these with larger amounts. This gives the cookies a subtle and not overwhelming peanut butter flavour. The other change I made was to use a generously filled table spoon measure to form even balls of dough.
I also ignored the part about pressing down the balls of dough which resulted in smaller, thicker cookies which I liked more. Try it both ways and see which you like more, here is an example of the original method of pressing and next to it the non-press method.

These are omni approved, although be warned the bestowing of these cookies may result in socially awkward exclamations such as”this cookie is so good it’s giving me an erection”.

Good morning

As per usual I open one of my cookbooks find something that looks good, seems do-able. And then I make something completely different. Today it was pancakes and for the first time ever, it seems I have made a pancake recipe I can actually cook! For the first time ever I have cooked pancakes by myself.

Now these cakes are pretty dense and easy to flip in the pan with a wrist toss, you know like those pros do. These are not your fluffy light pancakes, they are almost biscuity in texture but certainly filling in the morning.

Chocolate Banana Pancakes
1 cup WW flour
1 tsp Cinnamon
1/2 tsp Sea Salt
1/4 cup Cocoa
2 tsp Baking Powder
1 1/4 cup of Vanilla Soy Milk (or non-dairy milk of choice)
1 Tbsp Canola oil + more for greasing pan
1 Banana sliced as thick or thin as you like

In a large bowl combine your flour, cinnamon and sea salt. Be sure to sift in your cocoa and baking powder to remove any lumps. Next measure out your soy milk in a large liquid measuring cup and add your canola oil and mix in the measuring cup. Don’t be alarmed that the batter is pretty thick. Now add your wet ingredients to your dry. Now gently stir in your banana slices.

Oil your non-stick skillet and heat the pan on medium high heat until heated through, then reduce your heat to medium/medium-low and let it settle. Using a big spoon scoop batter into the center of the pan, using a spoon to flatten the batter (this can be tricky). Wait until bubbles form around the edges and then toss your pancake. Be sure to press down the flipped cakes, once cooked transfer to a plate in the oven to keep warm. Repeat with remaining batter.

Serve with a berry laced syrup or plain sugar/maple and earthbalance.


Pancake Massacre: I give you Oreo Pan Cakes Extreme


These are my babies and will rot your teeth in seconds. I made it on a whim today when Geoff and Ian where on there way (to unknowingly do dishes). These are ultra sugar and majorly extreme rush way to start the morning, they most certainly are not good for you. The are however high in protein and cooked in cast iron (counts for something don’t it?)

The filling goodies:

  • Two rows of organic Oreo cookies, crushed up
  • Few handfuls of chocolate chips
  • Slivered almonds crushed and mixed in a bowl with the above.

Now I’m going to come right out and say it, I suck at pancakes. And by that I massacre them. I probably couldn’t flip a proper pancake to save my life or anyone elses’, so in advance ignore the trauma these poor cakes have suffered.

Cooking batter

I give you every late sleeping, sugar craving, vegan teenagers dream (consult your dentist before consumption). Just a heads up this recipe was made based off (i.e. pretty much the same with some tweaking) Isa’s Chocolate-Chocolate chip Pancakes form VWAV (GO BUY IT!)

What you need:
2 cup , 4 table spoons whole wheat all purpose flour (makes em better for you, and darker)
4 tsp Baking Powder
Dash of sea salt (actually this doesn’t need to be there, so leave it out if your savy to the evils of sodium)
2/3 cup water
2 cups soymilk
6 table spoons of maple syrup
Large splash of Vanilla
Bowl o’goodies (seen above)
Splash of oil

Mix (sift if you into that kinda thing) the dry flour, powder, salt. Make your well and poor in all your wet. Combine and then dump in those goodies (Warning these cakes are more goodies than cakes and chunky, reduce goods if your feeling fluffy).

Heat your cast iron with some oil and hope your better at cooking pancakes than I am.

Serve with chopped nuts, chopped fruit, Earth balance, maple syrup and Vegan Ice cream!
These are amazingly sweet, chewy and oh soo good and deadly. I suggest having plenty of water to go with them and serve them up to a group.

These Broke apart insanely when I first tried them, so they come with a learning curve. However any unfinished/crumbly pancakes would be amazing in homemade ice cream. Had I any leftovers this is where they would go, enjoy!

Bonus: Nerds in the kitchen, I give you my DMs.

Irony

I’ve been cooking alot, but my new house* doesn’t have internet, my camera is full of gathering photos AND the PC is being serviced. AHH, the universe.

Anway here’s a short run down of my meal post gathering:

corn on the cob
roast veggies (recipe to follow)
baked beans in tomatoe sauce, spiced up to loveliness
wild rice via rice cooker
3am chocolate lazy ass cake (again with the recipes)

* Read shack.

Roast Veggies à la no groceries
5 potatoes, washed not peeled
4 carrots ( baby carrots if you’re desperate) again washy, no peely
1 onion
4 and half mushrooms (button style)
a handfull of frozen bussel sprouts
too much olive oil
really old garlic, that should have been thrown out.
Spices ( I’ll try to remeber)

wash and chop everything, toss some oil in the baking pan then toss veggies+garlic.

Add more oil and shake, now comes the fun part add yer spices.
It’s all fair game here, except salt I would hold off on all salt until after the baking, roots (potatoes being prime offenders) suck up salt, so you have no salty taste and all the salty related death, not cool.
SPices general rosemerry, fresh pepper, cayenne, Paprika(lots), taragone and anything else that looks good, powdered garlic if that’s your thing etc.

toss pan into 400 oven, shake every 20 minutes till done.

3Am sugar rush cake
First, it needs to be 3am and you need to be in need of a sugar fix.. and without measuring utensils because you’re really only half moved.
Now grad some diet pepsi and a box of deep chocolate duncain heins mix (check for milk etc).
open packaged and dump into bowl.
eyeball/assume what 10oz oz pepsi looks like, or poor until things look wet.
stir.
grease cake pan that has seen better days and poor in batter.
bake according to box, then longer because your new oven sucks.
While cake bakes combine room temp Earth Balance, big spoon of cocoa, too much icing sugar and a splash of chocolate silk. Then more sugar, mix/whip until it’s a little runny then pop into freezer. One cake is nearly done take icing out and stir until resembles icing again. Don’t wait for the cake to cool, ice anyways.
Then leave out all night and eat the next day at work with omnivores who will ask for seconds and thirds.
No word of a lie, tastes like a doughnut. Melted icing and all, yum.