I’m not a baker. It involves measuring, math, and patience. I’m not good at any of those things. Crisps are perfect for people who care not to measure. They are obviously a rebel dessert. It’s the end of peach season in Michigan and I could not put the siren sound of the white and flame peaches out of my head a second longer and so I bought maybe a few too many which resulted in sharing. I’m so good at sharing!
I give you a recipe for people who hate measuring (for those of you that can’t help yourself, approximate/actual measurements accompany my very scientific ones): Rustic Vegan Peach Crisp
- A dozen or so peaches, prepped in removal of skin and pit and sliced (I got 4-6 slices per half of peach-they were quite large-see very scientific here)
- 2 handfuls of brown sugar (this is roughly 1/2 C total)
- Sprinkle of cinnamon
- Dash of salt
- 4 handfuls of oats (use the real kind, not the quick ones-this is roughly 1 C total)
- 1/2 stick Earth Balance, at room temperature (margarine-which is 1/4 C)
Preheat oven to 375 degrees.
- Prep peaches, if you work quickly you don’t have to bother with lemon juice to keep them from browning. Put slices into a pie pan or other small baking pan you have. I made three batches, used 2 pie pans and an 8 x 8 baker.
- Sprinkle cinnamon and salt on prepped peaches.
- In large bowl combine, oats, Earth Balance (softened) and sugar. Squish around with your hands until chunky and mixed well-this is your “crisp.”
- Put crisp onto peaches in pans, you are making a little crust to seal in the peach juices.
- Bake x 15-20 minutes, until your peaches are tender and the crisp is well, crisp.
Note: With some crisps there is a bunch of juice associated with the fruit caused by adding lemon juice, or letting it sit for too long before baking. If you hustle you won’t have to add anything to thicken the juice (as there won’t be much to thicken) and you get pure fruit flavor with nothing to get between you and immediate bliss.
Categorizing this under “breakfast” and “dessert” as I did eat it for breakfast this AM-don’t judge me.
Posted in Breakfast, Brunch, CSA, Dessert, Less is more, Make Ahead, Michigan, Seasonal Ingredients, Vegan
Tagged dessert, Michigan Flame Peaches, Michigan Peaches, Michigan White Peaches, Peach Crips, Peach Crisp Vegan, vegan dessert, vegan dish to pass, Vegan Peach Crisp, Vegan YUM
I get these cravings sometimes that only a fudgie and delicious homemade brownie cure. Mr. Wonderful and I are trying to be more calorie consciensous so, here is a knock off of a low fat, lower sugar brownie that still tastes like heaven and a lot like the No Pudge name brand brownie but without all the weird ingredients you can’t pronounce. After a tour of the Interwebs, I created this from the collaboration of many other recipes. Thank you to everyone that came before me, needing a fudge fix.
No Pudge Brownies
- 3/4 – 1 cup sugar (don’t use a substitute here, you will regret it-they fall flat)
- 1/4 cup brown sugar packed
- 3/4 cup flour
- 1/2 cup cocoa
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup non-fat greek yogurt (a 6 oz. container, I used Chobani Pomegranate)
- nonstick cooking spray
Preheat oven to 350°F.
Mix all dry ingredients.
Add yogurt and mix well.
Batter will be very thick.
Spray an 8×8 pan with nonstick cooking spray.
Spread batter evenly.
Bake for 20-25 minutes. Or until a toothpick comes out clean. DO NOT OVERBAKE.
Remove and cool.
Dip a knife in warm water and cut into 16 squares.
This batter is SUPER thick. I had to spread mine into the pan with greased hands. The results though, are amazing! Trust me!
I’m not going to talk…just gonna give this to you. Make it. You’re welcome.
Via Chocolate Covered Katie
- 1 tablespoon plus 2 tsp cocoa powder
- 3 tablespoons spelt flour (or white, or even coconut or peanut flour)
- 1/8 tsp salt
- 2 tsp sugar
- 1/4 tsp baking powder
- 1 stevia packet (or 1 more tablespoon sugar)
- 1 tablespoon mashed banana or applesauce
- 3 tablespoons almond milk
- 1/4 tsp pure vanilla extract
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).
If you like berries but don’t want to be overwhelmed with a sweet dessert-like cake, this recipe is for you. Tastes great with coffee, or fatten it up with some ice cream. Be careful not to overbake or it will be dry, if anything, underbake it slightly so it retains its tender texture.
- 2 C all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ C shortening
- 2 C berries (mixed, raspberries, or blueberries)
- ¾ C sugar
- 1 egg
- ½ C milk
- ½ tsp cinnamon
- ½ C sugar
- ¼ C Earth Balance, or butter
- 1/3 C all purpose flour
Beat shortening and gradually add sugar, egg and milk. Add dry ingredients. Stir in berries gently. Spread into 9 x 13 pan. Cut butter into flour, sugar and cinnamon. Sprinkle over batter. Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean.
Posted in Baking, Breakfast, Brunch, Dessert, Make Ahead, Michigan, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged cake-like, Cinnamon, dessert, earth balance sticks, Earth michigan seasonal baking, flour, raspberries, sugar, vegan, vegan dessert, vegetarian dessert
I was doing some housekeeping of my Google Reader, getting rid of stuff I don’t actually read, feeds I don’t care about and more importantly setting up my RSS feeds for Craigslist items I need around the house, when I happened upon a delicious blog I have neglected for 49 posts (sorry!) called Bake or Break. Zipping through the posts, the first thing that caught my eye was Salted Fudge Brownies and the first thought I had was Must. Make. Now. And so I did.
Keeping true to my inability to actually just make a recipe without changing stuff, I made them a little spicy. I am sure the delicious factor was increased and not sacrificed. 🙂 Enjoy.
- 1 & 1/2 sticks unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup + 2 tablespoons unsweetened cocoa
- 2 cups granulated sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon chili sea salt
- 1/2 teaspoon chipotle powder
|Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, chipotle powder, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.
Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.
Brownies can be refrigerated for 3 days or frozen for a month.
Posted in Recipes
Tagged baking, brownies, chili salt, chocolate, cook, create, delish, dessert, salt, vegetarian, yum