Avocado brownies

No long pre-amble:

  • 4 small avocados- puréed
  • 1 cup cocoa
  • ⅓ cup sugar ( whatever kind you like)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 2 eggs

Oven 350 degrees F

Lightly greased pan and bake for 30 minutes. Cool and chill before cutting.

The oops, I forgot:  Add 1/2 cup chocolate chips to the batter.

So, I tried to do that thing where you sprinkle the chips on top and then smooth it out once it has melted  – but apparently white and dark chocolate chips have different melting points and don’t play well together…

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The “butterbeer” recipe…

So…yeah…it’s pink, not caramel coloured…

IMG_9970

I walk through the LCBO and see Dr. McGillicuddy’s Intense Butterscotch and have to find some way to get  creative with it.  And with searching, “butterbeer” comes up..click through for the original link I used to get a concept of how butterbeer is meant to taste….

Then I did what I always do, and got creative with it.

Canadian ButterBrr < yes brr> Concept Drink:

In a pitcher, mix:

1 litre cream soda < yes – that’s why it’s pink>

1 litre club soda

15 ml vanilla

about 125 ml each – or to taste:

  • Dr. MCGillicuddy’s Intense Butterscotch < see link above>
  • Vodka – your choice
  • Sortilege – Maple flavoured whiskey – Thus the Canadian touch!

Give it all a stir and pour some out into glasses.

At this point, it’s good to taste it to make sure it’s on track, and you can adjust your quantities now if you want it sweeter or less sweet…

Whip up a small amount of 35% whipping cream < about 60 ml worked for us>, adding just a little bit more butterscotch < 10-15 ml> into it.

Gently glob it < yes, glob it>, onto the liquid in each glass and some will float down and the rest will create the beer like head.

Now. Enjoy.

What? More soup…? mmm…soup

Roasted pepper and Tomato soup

Today is this week’s Domestic Day/ Zero People Day/ 0CommitmentDay / Do Whatever I want Day.

So when I am not sewing, seeing clients for sewing, dancing, teaching dance, teaching sewing, and planning for either upcoming sewing or dance events, I like to cook and bake. Oh, I know – you know that already…

Ok – here’s the Roasted Pepper Tomato Soup recipe.

Roast a pile of peppers:

Lightly oil 2 cookies sheets for about 10 medium size peppers.
Oven = 400 degrees Farenheit
Wash the peppers, split in half, take out the seeds and toss them all in a huge bowl with a bit of olive oil.
Spread them out on the cookie sheets and get them roasting while you take care of the rest of the soup. Maybe 20 minutes… check ’em – see when they start to char. them take them out.
I leave them on the cookie sheet until I’m ready for them, then take them off and peel away any really burnt skin/ section.

In a large saucepan, start cooking the onion, and tomatoes:
Heat 1 tablespoon of olive oil on medium heat. Chop an onion – I used red and it was large so I only used half.
toss it in and saute until it smells awesome. Add in one can of whole tomatoes, and cover and let simmer. < Purists are welcome to peel and seed fresh tomatoes, if that’s your prerogative.>

If your peppers are ready, toss them into the pot and let it all continue to cook.

Add spices to your liking – salt and pepper, basil, oregano, I went italianesque for this batch.

I happened to have roasted a small pumpkin while roasting the peppers and could not fit all of it into my 2 cup container, so I added the remaining pumpkin to the soup too.

Once the peppers are tender, or you are bored, do what you do to puree soup.  I toss it into a big stainless bowl and use an immersion blender – as you can see.

Jar it/ serve it/ find a friend who makes homemade bread and barter some in exchange for a fresh loaf…

Enjoy.

Vegan meringues

Father’s Day 2015.

A brief moment in conversation has the Sis-in-law erupting into a raving review of chickpea whipped cream.

Seriously raving. lunatic even…sorry JKL, I think your eyes were glowing slightly…

But today, I am making a slow cooker casserole and using a can of mixed beans – see photos – and decided to give it a try.

The first place I checked out was via Pinterest and Chocolatecoveredkatie.com as a starting point.

Again a bit of raving there too… but ya know…foodies… 🙂

She had made a reference to people baking the mixture into meringues, so I thought, “Hey, that sounds good.”…hmm…talking to myself…yeah…

I had to check on baking time and temperature, so I checked out Alittleinsanity.com  as it seemed like a good way of maintaining continuity.  

And yes, lovely vegan meringues pictured there are super inspiring.  I don’t have silpat mats for my cookie sheets and I cannot be bothered to set up the piping bag and decorative tubes I do have, so spooning it onto paper bag cookies sheet liners works for me.

So… the concept:

Drain the liquid from your can of beans into your mixing bowl and start mixing on high and whip/ beat until you get stiff peaks like you would with egg whites.

This stiffness comes after about 10 minutes.

Add sweetener to taste. I started with about 2 tablespoons of brown sugar and added another tablespoon of honey for the white ones. 

I then added 2 tablespoons of cocoa and 1/2 tsp vanilla for the brown ones.  They are still baking, I am afraid to look – but I will and will add that photo later.

At this point, you can stop and just use this whipped frothy wackiness as a topping for whatever you want.  Strawberries, cake, your spoon, your fave person – whatever…

Or you can dollop them out and bake them to make crunchy little bits of yum.

Yeah… the insanity is pervasive.

Freakin’ canned chick pea juice has a use! 

UPDATE: don’t try baking the mixture once you add cocoa. It totally lost it’s shape and was not salvageable. So just use it as whipped topping if you add flavourings. No pics – too horrible for you to witness…

Sweet soya beans- cooking again!

Sweet Soya Beans baking

 

 

 

Today takes me to our monthly gathering of crafty ladies- and sometimes non crafty but simply socializing ladies…and sometimes “lady” is more ironic than accurate for this group…I digress.

soya beans. I have a small amount raining of dried soya beans from a bulk purchase a few years ago- and yes- dried beans are great.

I soaked and cooked up a small batch last week and decided today they would be my contribution to our potluck.

The recipe:

1 cup dry soya beans, soak them and cook them- I used my slow cooker overnight.

1/3 cup molasses

2 tablespoons honey

1/2 tsp salt

1/2 tsp ginger

1/2 tsp cinnamom

1/4 tsp coriander ( I ran out- add more if you like)

Melt/mix this in a skillet and add the drained beans.

Chop a small apple and toss it in.

Cook over medium heat and stir until the apple melts into the sauce.

Enjoy

Jarred beans ready to go