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Vegan Mofo: Chocolate-Peanut Butter Whoopie Pies

5 Oct

Or why Kittee rocks.

Chocolate-Peanut Butter Whoopie Pies

Do yourself a favour and order Papa Tofu now if you haven’t done so already, k? Last night I made Kittee’s Chocolate-Peanut Butter Whoopie Pies after a long day of work and they were nothing short of unbelievably amazing. Chocolate-y cake-y cookies filled with a smooth peanut butter filling, these kicked major ass out of those store bought, cellaphane wrapped cakes.

Just take a look at this inside shot. Hell yeah!

Chocolate Peanut Butter Whoppie Pies

This is the stuff vegan sweets are made of people!


The Perfect Chocolate Chip Cookie?

22 Jul

I’m sure that all have you by now have read or have heard about David Liette’s article on the perfect Chocolate Chip Cookie by now as many of my fellow food bloggers have posted about their experiences with the directions and guidelines given in the article. It’s no secret that I love cookies, especially the classic Chocolate Chip Cookie, so of course I had to give Liette’s take on perfection a trial.

Instead of using the recipe the NYT provides (although it looks really good) I used the recipe I always use, the one that can be found in Vegan with a Vengeance. This time, I subbed a quarter of the sugar for brown sugar then proceeded to follow the three guidelines in the NYT article:

  • Chill the dough for 36 hours
  • Bake ’em big
  • Sprinkle the tops with sea salt

The Pefect Chocolate Chip Cookie?

The results?  Some damn good cookies.  These were soft, chewy (crispy edges though!  just like the article described!) with ooey-gooey chocolate and the sea salt?  Amazing!  Who would have thought that such a simple addition could take an already delicious cookie to a new height of delicious-ness?  I’d love to know what sort of cookies would have been resulted in if I had have tracked down those chocolate disks but the Ghiradelli chips I used were awesome anyway.  I’m also interested in trying the NYT recipe, vegan-style of course, instead of the VWAV recipe and see how they compare.  I’m also quite proud (and surprised) of myself that I let the cookie dough sit in the fridge for 36 whole hours and not eat any of it.  Ah, the things we do for perfection.

Chunky Monkey Brownies

14 Jun

One of my favourite past-times is flicking through magazines.  My favourites are often in the range of home design and cooking, as I’ll always find inspiration from what colour I should paint the bedroom (we’re in the pre-renovation stages, I’m so excited!) or to what to cook for supper.  One of my favourite publications is one that is popular with vegans, Veg News, is always full of recipes that I mean to try (and do try, like that delicious Mac ‘n’ Cheeze I made not too long ago). In the May + June issue there was a column on dessert featuring a recipe for Chunky Monkey Brownies which instantly captured my attention.

Chunky Monkey Bars

These bars, albeit have an almost too-cutesy name, are chock full chocolate, banana chips, cashews (except not mine, I used walnuts instead) and coconut, lots of crunch layered on a thin yet fudgy and satisfying brownie. After taking these babies out of the oven I was a little sceptical as they appeared to have sunken a tiny bit but after waiting for them to cool, I sampled one and was not disappointed. These were everything I could hope for in a dessert bar, rich, chocolatey but with their addition of tropical goodness, they have a lot more depth than your average square. These have to be shared so since this issue’s supply is dwindling on the store shelves, I’m going to post the recipe for all those who were not able to read this article (maybe you don’t have access or maybe you haven’t given Veg News a try yet, why not? I think this recipe would push you do so).

Chunky Monkey Bars

Chunky Monkey Brownies by Beverly Lynn Bennet
Originally published in the May + June 2008 issue of Veg News

3/4 cup sugar
1/3 cup safflower oil [I used canola]
1/4 cup water
1 tsp vanilla
2/3 cup whole-wheat pastry flour
2/3 cup cocoa powder
4 tsp arrowroot
1/2 tsp baking powder
1/2 tsp sea salt
1/3 cup dried banana chips, coarsely chopped
1/3 cup chocolate chips, coarsely chopped
2 tbs dried coconut, shredded

1. Preheat oven to 350 degrees. Lightly oil a 9-inch square pan [I used an 8 inch) and set aside.

2. In a medium bowl, stir together sugar, oil, water and vanilla. Sift in flour, cocoa powder, arrowroot, baking powder and salt. Stir well to combine.

3. Pour batter into prepared pan. Evenly scatter banana chips, chocolate chips, cashews and coconut over top and press gently with hands into the batter.

4. Bake for 25 to 30 minutes or until set in the centre. Allow brownies to cool completely before cutting into nine squares.
1/4 cup cashews, coarsely chopped [I used walnuts]

Chunky Monkey Bars

this blog needs more cookies!

25 May

I know these have been blogged about numerous times.  I myself have even blogged about these twice before but it’s all for good reason.  These cookies are fantastic.  And what harm could talking about them a little more possibly do? 

 Chocolate Chip Cookies

These are Vegan with a Vengeance‘s Chocolate Chip Cookies, a cookie that never lasts too long in this house.  I baked these up today with the excuse that I have to break in my new cookie sheet and what better way than to do so with the most popular cookie of the world (probably)?  What I’m trying to say here is that you should make these cookies.  C’mon, don’t fear the cookie.

Peanut Butter. Chocolate. Cookie. Sandwich.

21 May

Oh cookies, it’s been far too long.

Cookie Sandwiches

Oddly, I haven’t baked cookies in a while and I’ve been going through serious withdrawals.  Inspired by the lovely Celine, today on my (albeit rainy) day off I decided to bake myself some cookies with flair, cookie sandwiches. Using my all-time favourite cookie, the Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies from Vegan with a Vegeance and Celine’s soy yogurt Chocolate Peanut Butter Mousse, the ultimate cookie sandwich was born.  Oh yeahh.

Crumb-Topped Brownies

1 May

Oh, the vegan brownie. Much like Mac ‘n Cheeze, the vegan brownie recipe is one that is sought after by each and every vegan chef. People are very particular about their brownies. Chewy? Fudgy? Cakey? I belong to the sect that doesn’t favour one texture over the other, appreciating each brownie for what it is. However, I have recently came to the conclusion that a brownie revolution is upon us. And that the revolution will be crumb-topped.

Crumb-Topped Brownies

Enter My Sweet Vegan‘s Crumb-Topped Brownies. The brownies are unbelievably decadent and rich, chocolatey and fudgy. And they make an ideal companion to a scoop of French Vanilla Soy Ice Cream (which I enjoyed for brownie experimental and scientifical purposes of course). And the crumb topping! I never thought about adding a crumb top to a brownie before (what about the traditional crackly tops?) and although many crumbs found their way to my kitchen floor, they really add to the enjoyment of these fudgy brownies.  And really make them hard to say no to.

What I’ve been up to…

29 Feb

Even though this week I went on a few excursions to dine, I was cooking as well of course.  A couple weeks ago I was in Fredericton visiting my sister and she took me to the farmer’s market up there. Fredericton’s market is a bit smaller than the one I’m used to here in Halifax but it’s packed with a variety of interesting vendors-including the Cupcake Lady! The Cupcake Lady (I think that’s what she’s called, that’s what my sister and her friend call her) sells amazing looking cupcakes with cute names (like the Red Stiletto Cupcake my sister got which was of course, a Red Velvet cake). Sadly, they are not vegan cupcakes so I could not partake in cupcake eating. But my sister’s friend (the same one who introduced me to Mookies!) convinced me to sample Samosas which were amazing and left me with a craving the following days. Last weekend, I decided to make the Potato-Edamame Samosas from Vegan with a Vengeance, subbing green peas for the edamame. These were so good, baked instead of fried and made me enough to freeze for when the hankering for samosas returns.


It’s becoming a tradition for me to bake something (I think it’s always been cookies so far) every Thursday night. There are two reasons for this: 1) I usually have the fridays off as I have no classes. 2)Lost! I have to bake something for my favourite show of course plus my sister arrived home for her break so somethinghad to be baked. Last night it was Oatmeal Chocolate Chip Cookies. I was out of raisins plus I live with a person who despises raisins in cookies so the Oatmeal Raisin Cookies from Veganomicon became these cookies. I downplayed the spices a bit-only using 1 tsp of cinnamon, a pinch of nutmeg and omitted the allspice entirely. These cookies were amazing, chewy and not an over-the-top sweet kind of cookie.

Oatmeal Chocolate Chip Cookies

…And I’m off to tackle a few papers and assignments. 5 more weeks to go!