Tuesday, November 13, 2018

Vegan Chocolate Peanut Butter Cookies

Vegan Chocolate Peanut Butter Cookies

This is what I like. That deep, deep dark chocolate flavor in a cookie. A peanut butter twist? Even better! After baking so long with milk chocolate from my chocolate Easter bunny. I was craving something more dark chocolate and preferably vegan. I came across this recipe, and it. is. goooooood. Even my co-workers have asked for the recipe and have baked them as well.


Taste: 5 out of 5
Consistency: 4 out of 5
Overall appeal: 4.5 out of 5

Vegan Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies: Chocolate Covered Katie

- 1 cup spelt, white, or oat flour
- 6 tbsp cocoa powder
- 6 tbsp sugar, unrefined if desired
- ¼ tsp baking soda
- ¼ tsp salt
- 1⁄4 cup veg or melted coconut oil
- 3 tbsp milk of choice
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- mini or regular chocolate chips, optional
- peanut butter or allergy-friendly sub

- For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning.
- Preheat oven to 325 F. In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired. Add remaining ingredients except nut butter.
- Stir to form a batter. Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie, then re-roll. If desired, press some chocolate chips into the tops.
- Bake 10 minutes – they should look underdone when you take them out of the oven. Allow to cool for 10 minutes before handling, during which time they will firm up. If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.

Wednesday, November 7, 2018

Vote for what I should bake next!

After what seems years to me, I finally added a new baking poll!
Fun fact: I used to have a new voting poll EVERY week, and I loyally baked all the winners of the polls for years and years.
Well that was when I was still in school and had more free time.
I would like to try and start it again, but have it once a month.

All of the choices listed below are from Ina Garten's book Barefoot Contessa at Home.
Do your part and VOTE! Pun intended.

survey software

Tuesday, November 6, 2018

Vegan Banana Walnut Bread

Vegan Banana Walnut Bread

I love baking and cooking food out of leftovers. We waste so much food. Making something from various ingredients you have lying around, feels very good. For example, I had two small black bananas for weeks, that I intended for banana muffins. But when my mother gave me a large amount of whole walnuts, I knew what I had to do: vegan banana walnut bread.

Banana and walnuts are a match made in food-heaven, like peas and carrots, or peanut butter and jelly (peanut butter and chocolate IMO). It's so incredibly easy to bake vegan, especially a banana bread. Probably half of the banana bread-recipes out there are vegan anyway.

Vegan Banana Walnut Bread

Taste: 4 out of 5
Consistency: 4.5 out of 5
Overall appeal: 4 out of 5

Vegan Banana Bread: BBC Good Food

- 3 large black bananas (I only used 2 small bananas, and had to add 1/4 cup soy milk for a runnier consistency)
- 1/3 cup / 75g vegetable oil or sunflower oil (weight), plus extra for greasing
- 1/2 cup / 100g brown sugar
- 1 1/2 cup / 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
- 3 heaped tsp baking powder
- 3 tsp cinnamon or mixed spice
- 50g dried fruit or nuts (optional)

- Heat oven to 200C/400F fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with vegetable or sunflower oil and brown sugar.
- Add plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add dried fruit or nuts, if using.
- Bake in a greased, lined loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean. (Mine needed 30/35 minutes in total, instead of 40 minutes)
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

I like to eat my banana bread with a chocolate spread.
It's sitting peacefully in my kitchen next to the walnuts.

Vegan Banana Walnut Bread

Tuesday, October 30, 2018

Milk Chocolate Brownies with Walnuts

Milk Chocolate Brownies

So after I made 3 batches of Eggless Chocolate Chunk Cookies , I still only had used the ears of the GIANT chocolate Easter bunny (see my previous post). And the sweltering heat of the Summer was luring. I figured making brownies would require a lot of chocolate and had hoped the chocolate Easter bunny would be at least cut in half. But boy oh boy, this was a HUGE chocolate bunny!

I had some walnuts left over from an apple/walnut salad, so I added them to this recipe. If you're thinking what the light brown "swirl" is in the pcitures... I accidentally left the stove on from melting the chocolate, so the brownie batter was already cooking before it went into the oven. I couldn't completely restore it! Oopsie.

Taste: 3.5 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5

Milk Chocolate Brownies

- 1 stick (1/2 cup) unsalted butter
- 8 ounces fine-quality milk chocolate, chopped
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder

- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
- Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. - Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
- Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
- Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.

Tuesday, October 23, 2018

Eggless Chocolate Chunk Cookies

Eggless Chocolate Chunk Cookies

What to do with a giant chocolate Easter bunny that is the size of a 3-year old, your friends gave you months ago?

Bake, bake - BAKE!

Seriously, I had this HUGE Easter bunny sitting prettily in my kitchen for months and months. It was just too pretty to eat. And also, no one has ever gifted me such a large amount of chocolate. I was afraid what would happen if I started eating it. Would I eat so much and pass out into a chocolate coma? Perhaps. So I waited until I had use for using a large amount of chocolate. Well... that didn't happen. And hot Summer weather was setting in. Finally, the bunny started melting even in the coolest spot in my house so I knew I had to do something with it ASAP!

So for the weeks to come, I started baking at least one different "chocolate chunk" recipe every week. There were some winners among those recipes, and there were some second-best recipes. Well let me tell you, this eggless chocolate chunk recipes is a definite winner! I've baked it 3 times since on popular demand. I didn't have any eggs around the first time I baked these, so it became an eggless recipe.

Here's the tale of the chocolate Easter bunny:

At first he was happy...
Chocolate Easter Bunny

Untill I cut his ears off...
Chocolate Easter Bunny

He was screaming!
Chocolate Easter Bunny

Taste: 5 out of 5
Consistency: 4.5 out of 5
Overall appeal: 5 out of 5


- 1/2 cup butter (1 stick)
- 1/4 cup sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 cup chocolate chunks or chips

- Preheat the oven to 350F.
- Beat the butter with white and brown sugars for 1 to 2 minutes, until creamy with a mixer. Add in flour and baking soda. Mix.
- Add water, oil, and vanilla and mix. Fold in the chocolate chips with a wooden spoon.
- Drop by spoonful onto the baking sheet. Bake for 10-12 minutes

Eggless Chocolate Chunk Cookies

Wednesday, October 17, 2018

Homestyle Sweet Cornbread

Homestyle Sweet Corn Bread

Hi readers!

Yikes! My last post was over a year ago! I'm not one to make excuses for my absence, because... well... life gets in the way of blogging. But let me update you guys on what a busy year it has been for me. So after I fell of the blogging-radar, I travelled to New York City in September 2017. Shortly after that, I turned 30 in November and celebrated my birthday (where else?) in Paris. Then the day before my birthday, we learned that our bid on our dream house was accepted, and after that it was a whirlwind of selling my furniture, buying new furniture, packing, moving, and renovating. We moved to our new house in late March this year. I can honestly say the house is almost done, except for the study. I've also been working very much this year. Sometimes 6 days a week. So that leaves me with not a lot of time to blog. I actually do still bake regularly. I just don't have the time to edit the pictures and blog about the recipes, because as fellow-bloggers know, it takes a lot of time. And oh yeah, this September I went on a 15-day vacation to the US, and got engaged!

2018 is still not over, yet it has been an important year for me already:
- Bought my first house
- Got a promotion
- Went on a dream vacation
- Engaged!
- Went to a Beyonce & Jay-Z concert

So enough about me, let's talk about you! I'm wondering how many bloggers/readers that I've connected with when I started the blog, are still around. I follow some of you guys on social media. Holler if you still love food!

So I will be posting the recipes I've baked this year in the coming weeks! So stick around and follow me :) We're starting off with a simple recipe for some, but for me it's very special: Homestyle Sweet Corn Bread. Why is it special to me? Because cornflour is really hard to get in Europe. I consider this an American comfort food. I had some cornbread at The Cheesecake Factory in LA, and I vowed myself I would go above and beyond to find cornflour here in the Netherlands. It wasn't easy. It wasn't cheap. But I finally got my hands on almost a kilo of cornflour. So let the corn-baking begin!

Homestyle Sweet Corn Bread

I'm starting with a simple, basic great cornbread recipe. I'm planning on making variations to the cornbread, so if you have any good ideas, let me know in the comment section. I already spotted a cheddar jalapeno cornbread recipe from Ina Garten that I would like to try. This recipe is from Betty Crocker.

Taste: 4.5 out of 5
Consistency: 4.5 out of 5
Overall appeal: 4.5 out of 5

Cornbread: Betty Crocker

- 1/4 cup butter or margarine (1/2 stick)
- 1 cup milk
- 1 large egg
- 1 1/4 cups yellow, white or blue cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt

- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Homestyle Sweet Corn Bread

Monday, July 10, 2017

No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-free)

No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)

The no-bake recipes saga continues, because I still don't have a functioning oven. A girl with a baking-blog and no oven... hmmm. It certainly makes you creative in finding recipes. I'm currently hooked on Bakerita's blog. Finally a good dessert/baking blog! Her recipes and photographs look amazing. And best of all, she makes wholesome treats, so a lot of the recipes are vegan and/or gluten-free. So it this one!

Bakerita's original recipe called for almond butter, but she writes that you can easily substitute it for peanut butter. Almond butter in Europe is still very expensive: I pay 3,5 euros for a jar that's maybe ½ cup. And anyway, chocolate and peanut butter is my FAVORITE combination! I found this amazing new peanut butter in my supermarket. It's from Whole Earth, and it has no added sugar.

No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)

The recipe came out really delicious! It tasted wholesome, yet sweet. The peanut butter filling was a bit on the soft side, even after a night in the fridge, but the taste was good enough to satisfy my chocolate/peanut butter craving for a while now. The perks of being the only one in my household/friends- and coworkers-circle that likes chocolate and peanut butter together, is that I get to eat the whole pan myself! :D

Taste: 4 out of 5
Consistency: 3 out of 5
Overall appeal: 4 out of 5

No-Bake Chocolate Peanut Butter Bars: Bakerita.com

- 1½ cups creamy almond butter (I used peanut butter)
- ¼ cup maple syrup (you can also use honey, but then it will not be vegan)
- ¼ cup coconut flour (I used almond flour)
- ⅓ cup coconut oil, melted
- ¼ teaspoon kosher salt (skip if your nut butter is salted)

For the chocolate topping
- 4 oz. dark chocolate, finely chopped
- 2 tablespoons creamy almond butter (I used peanut butter)

- Line a 8x8” pan with parchment paper and grease lightly with coconut oil; set aside.
In a mixing bowl, stir together the almond butter, maple syrup, coconut flour, and coconut oil. Press evenly into the prepared pan. Place in the fridge.
- Combine the dark chocolate and almond butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the almond butter base and spread to cover the top. Place back in the fridge.
- Let firm up for at least two hours before cutting into 16 bars and serving. Store any leftovers in the refrigerator for up to 2 weeks tightly sealed.

No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)