Posts filed under 'treats'
1 cup sugar
1 1/2 cup flour
1 tsp baking soda
1/3 cup cocoa
1/2 cup apple sauce
1 cup cold water
2 tsp vanilla
1/2 tsp salt
2 tbsp vinegar
place all ingredients, minus the vinegar, in a bowl. mix well. add vinegar and combine. bake at 375 degrees for about 25 minutes, or until a toothpick inserted in the center comes out clean.
if you like to make cake from scratch, or want to learn, this is the recipe for you. it’s fast and easy, but you know it’s fresh, and exactly what’s going into it.
June 2nd, 2008
1/2 cup cocoa
1 cup white flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1 cup sugar
1/2 cup plus 2 tbsp peanut butter
1/2 cup apple sauce
1 tsp vanilla
1/2 cup soy milk
combine cocoa, flours, and baking soda. in a separate bowl combine sugar, peanut butter, and apple sauce. add vanilla & milk. combine with flour mixture. cookie dough should be fairly thick. flour your hands and roll dough into small balls ( 1/2-1 inches). place on greased cookie sheet or silicon mat, and bake at 350 degrees for 10-12 minutes. let cool. frost with any flavor icing if desired.
i use a baking stone whenever i bake, & it has different cooking times than a regular cookie sheet so baking times will vary. just be sure not to over cook them.
May 14th, 2008
1 box cake mix
2 1/3 cup water
1 container frosting
in a bowl, combine water and cake mix. using a spoon, drop mix into mini cupcake silicon pan. place in 350 degree oven for about 15 minutes, or until done. let cool, then frost.
if you don’t have a silicon cupcake pan, use a regular one but make sure to use the papers and then use non-stick spray on the papers. mini cupcakes will take less time to cook, and will make a lot more than regular. use the same recipe for a regular cake as well.
for garnish, i took a bar of cocoa and grated a small piece.
i love to make cake from scratch, but sometimes it just makes more sense to use a box. i use water instead of oil and egg replacer because it’s something i’ll never run out of (and it’s cheaper!). it also doesn’t add any extra calories and tastes just as good, and just as moist.
*i used a duncan hines red velvet cake mix, and pillsbury cream cheese frosting.
May 1st, 2008
1 box yellow cake mix
1 large can sliced peaches
1 can sprite or 7-up
in a large dutch oven, mix together cake mix and peaches. add soda. bake in the oven at 350 degrees for 45-60 minutes, until desired consistency. serve warm, plain or with vanilla ice cream.
before getting this recipe from my brother, i never realized you can use a dutch oven pan in a regular oven. i love how easy, and delicious this peach cobbler is. you can also try pears, or any other fruit you want, fresh or canned.
April 17th, 2008
½ cup lite maple syrup
¼ cup apple sauce
½ cup peanut butter
1 tsp vanilla
1 cup flour
preheat oven to 350 degrees. line a cookie sheet with wax paper, or silicon mat. combine syrup, apple sauce, peanut butter and vanilla. add flour, mix until smooth. form dough into small balls with your hands. place on cookie sheet. using a fork, press lines across the tops of the cookies, making perpendicular imprints. bake for 20 minutes.
these taste great with jelly, for pb&j cookies, or chocolate frosting.
March 6th, 2008
1 can (21 ounces) apple pie filling
1 package german chocolate cake mix
egg replacer for an equivalent of 3 eggs
¾ cups chopped pecans
½ cup semisweet chocolate chips
in a blender, mix pie filling until apples are in about 1/4 inch chunks. in a mixing bowl combine filling, egg replacer, and cake mix. beat on medium for about 5 minutes. grease a 13×9 inch pan and pour in mixture. sprinkle nuts and chocolate chips on top. place in 350 degree oven for 40-45 minutes or until done. (insert toothpick in center, when it comes out clean it’s done.) cool before serving.
last thanksgiving my mom made this cake for me for dessert. it was probably the most moist cake i’ve ever had, so i had to bum the recipe from her.
March 6th, 2008
8 ounces cream cheese ( i used tofutti)
4 cups powdered sugar
1 cup chocolate chips, melted
1 tsp vanilla
place cream cheese in food processor and blend until smooth. add sugar and vanilla. combine. add chocolate chips and blend until smooth. pour into an 8×8 inch pan, lined with wax paper. refrigerate until firm. cut into bite size pieces.
i don’t have a food processor, so i use a blender, which makes it a little more difficult but still works in the end. just make sure your blender is powerful so you don’t ruin the motor.
i love how quick and easy this is, no cooking involved! also, it’s a great way to show those who aren’t veg how great our food can be.
March 6th, 2008
filling:
1 8 or 9 inch pie crust (store bought)
1 8 ounce cream cheese ( i used tofutti)
6 ounces silken tofu
¼ cup sugar
¼ tsp vanilla
¼ cup peanut butter
5 tbsp flour
topping:
1/8 cup cocoa
1/8 cup maple syrup
¼ tsp vanilla
to make filling:
place cream cheese and tofu into blender (or food processor if you have one) and mix until smooth. add peanut butter, combine . add sugar, mixing until smooth. add flour and vanilla. combine until well blended. pour into pie crust and place in oven. bake for about 30 minutes, or until done. turn off oven, leaving cheesecake in hot oven for 30 minutes. remove from oven and cool completely
to make topping:
combine ingredients and stir until smooth. spread evenly on cheesecake and refrigerate at least 8 hours before serving.
i ended up liking it better without the topping, and think that melting some chocolate chips and blending it before cooking would be even better.
March 6th, 2008
(taste of home 5-ingredient cookbook)
10 cups popped popcorn
½ cup sugar
½ cup light corn syrup
½ cup peanut butter
½ teaspoon vanilla extract
in a sauce pan over medium heat combine sugar, corn syrup, and peanut butter. cook until sugar has dissolved. add vanilla. in a bowl, pour mixture over popcorn and mix until well coated. grease a 13×9 inch pan and evenly spread mixture. let cool.
this popcorn was so good we ate it in one night. it’s a quick and easy treat for any time.
March 6th, 2008
(taste of home 5-ingredient cookbook)
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups semisweet chocolate chips, melted
in a sauce pan over medium heat combine sugar, corn syrup and peanut butter. cook until sugar has dissolved. turn off heat and stir in cereal. grease a 13×9 inch pan and spread mixture evenly. pour melted chocolate chips evenly over bars.
i have also replaced the chocolate chips with chocolate frosting which works just as well.
i enjoy them better when chilled but you have to leave them at room temperature for a few minutes before eating if they get too hard.
my niece is allergic to peanuts, so as an alternative i used soy butter - which you can buy at wal mart. soy butter works great in recipes but doesn’t have a great aftertaste when eating it alone. since making these, my sister has found another alternative: sunflower butter, made from ground up sunflower seeds. this tastes great plain, and has only a slight aftertaste, like you just ate a handful of the seeds.
March 6th, 2008