Posts Tagged ‘recipe’

Mmmm… Coconut Pancakes.

Monday, November 19th, 2007

There are very few foods in this world that I crave, though I’ve always had a sweet tooth. My favorite sweet flavors are vanilla and coconut (separate or together, it doesn’t matter to me). So, when we went to Thailand and I found out that coconut is used in just about every native dessert, I felt like I died and went to heaven.

Of course now that we are back in the States, I’m craving two types of Thai treats: coconut pancakes and coconut pudding. Neither are served locally anywhere (at least, not that I’ve found so far), but I think I might have found a recipe that looks like it would make the coconut pudding we tried in Thailand. Score!

As for the coconut pancakes, I’m still working on trying to find a recipe that mimics the ones I had in Thailand. I’m a little worried that I won’t find an “authentic” recipe, because most of the recipes I’ve found so far use sweetened condensed milk (ewww) and not coconut milk. 🙁 I’m not about to give up, though! Seriously, those coconut pancakes were the bomb-diggity and I must have them again!

Since I don’t have any coconut milk on hand, my craving for the coconut pudding will have to wait until the next shopping day, but I do plan on making it before the end of the month. When I do, I’ll let you know how it turns out. 🙂

So, I’m curious if I’m the only loony person out there who looks up recipes of random foods she’s tried just to satisfy a craving. Also, what sort of foods do you crave, and if you are having one of your cravings, how far do you go to satisfy it?

Vegan Fudge Brownies

Thursday, October 26th, 2006

Vegan Fudge Brownies

Okay, you all know that I strive never to be preachy or “in your face” about my veganism, but I just have to share this delicious recipe for vegan fudge brownies we just made.

The recipe is from the November/December edition of Vegetarian Times magazine.

Kevin and I whipped them up in no time at all and the result is pure brownie heaven. We thought they looked a bit small after we cut them to the size they said to, but trust me, any bigger and they’d be too much.

These little 1×1 inch nuggets are packed full of chocolatey goodness and are perfect size for dessert or a snack.

Fudge Brownies
Makes 24 vegan brownies

6 oz. unsweetened chocolate
1/2 cup vegan margarine (I use Earth Balance)
2 cups light brown sugar
2 5-oz. jars prune puree
1 1/2 cups flour
1 Tbs. baking powder
2 tsp. vanilla extract
unsweetened cocoa powder and confectioners’ sugar, for dusting

  1. Preheat oven to 350F. Line 9×9-inch baking pan with foil or parchment paper, and coat with cooking spray.
  2. Melt chocolate and margarine in microwave on medium power. Whisk in sugar and prune puree.
  3. Combine flour and baking powder in large bowl. Fold flour mixture into chocolate mixture. Add vanilla. Spread batter in prepared pan, and bake 20 to 25 minutes, or until top looks dry and brownie is just beginning to pull away from sides of pan.
  4. Cool in pan. Unmold, and cut into 1×1-inch squares. Sift cocoa powder over half of brownies. Sprinkle confectioners’ sugar over remaining brownies. Store in airtight container.

If you like your brownies soft and chewy; then you’ll love this recipe’s secret ingredient (sshhh … it’s prune baby food!) that keeps them moist and sweet. What’s more, the prune puree binds to the flour and sugar in the same way a fat would, meaning you only need half the margarine called for in traditional brownies recipes.

Per brownie: 170 calories; 2g protein; 5g total fat (2.5g saturated fat); 33g carbohydrates; 0mg cholesterol; 120mg sodium; 2g fiber; 22g sugar

EDIT: Thanks to the comments below, you can substitute rice flour and make it a yummy, gluten-free dessert! This is excellent news for me personally, as I have discovered that I am wheat sensitive, as is my toddler.