Chocolate Chip Marshmallow Cookie
When I was a young one I loved putting marshmallows into chocolate chip cookie dough because when they finished baking and were all cooled off there would be these pockets of sweet, chewy, kinda hard like goodness in every bite. It also made for a cool and shiny effect that I liked. Needless to say it’s been A LONG time since I’ve been able to use marshmallows in my baking. I’m happy to say that I’ll never have to wait that long again! I finally spied Dandie’s Marshmallows at one of my two local Whole Foods! Upon sight of them at the store I nearly squeeled like some nut job but kept my cool as not to embarrass Reno.
I finally broke into one of the 3 bags I purchased (total nut job) and knew that the first thing I would make would be my beloved Marshmallow Chocolate Chip Cookies. I used the recipe from the Babycakes cookbook and then just pressed one or two marshmallows on top of the dough. I didn’t want to mix it in since I didn’t know how it would come out and I couldn’t see ruining a whole batch of my favorite choco chip cookie recipe. Next time I will definitely add them to the mix so they can spread out and goo up my cookies like I liked them as a kid.
5 Minute Coconut Fudge
I went to a dessert potluck for my local vegan’s group and wanted to make something easy and something that I’ve never made before so I settled on My Sweet Vegan’s 5 Minute Coconut Fudge. Dessert really can’t get any easier then this. Super simple and also delicious and that’s coming from someone who doesn’t really care for fudge. It went over really well at the party and at home so I have a feeling recipients of my now annual Holiday Dessert Boxes will be seeing this fudge in there.
November 14th, 2009
Banana Bread from Babycakes Cookbook
I’ve really been getting into Gluten Free baking ever since I got the Babycakes Cookbook. First with the Raspberry Scones and Chocolate Chip Cookies and now with their Banana Bread and Jalapeno Cheddar Cornbread.
I’m officially a fan of this type of baking. At first I was very skeptical! Especially with the Banana Bread. As I was mixing all the ingredients together it was sorta smelling a little bit funky to me which I blamed on the Gluten Free Flour Mix that I use. Its very bean-y and that isn’t something you usually associate sweet delicious bread with. I immediately wished I had added chocolate chips to the mix when I put it in the oven but it was too late. Then I thought that I could always drizzle some melted chocolate over the bread before serving. When the bread was finally done baking and cooling I started to notice it didn’t have that weird gluten free four smell anymore. The true test was when I cut into it and tried it and realized that no chocolate drizzle was needed! It was absolutely fantastic! I even sent some downstairs to my parents apartment.
Jalapeno Cheddar Cornbread from Babycakes Cookbook
A few days later I tried my hand at the recipe for Jalapeno Cheddar Cornbread minus the Cheddar. My block of vegan cheddar cheese had expired so I sadly had to leave it out. This time I wasn’t weirded out by any of the smells of the raw mix. I was super excited to try it and even more excited to use of some of the hundreds of Jalapenos that are growing in my garden.
Same as above after I cut into it and tasted it I was in cornbread heaven. It had such a lovely consistancey, although it could have cooked a few minutes longer. It wasn’t too spicy, although I would add more jalapeno next time. I sent some down to my parents below and they were fans as well. My only complaint is that I noticed both with this bread and the Banana Bread the top of the middle portion takes the longest to cook. So keep that in mind if you try either recipe from the book.
Happy VeganMoFo!
October 7th, 2009