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Posts Tagged ‘dessert’

Vegan Brownie Recipe

Posted in Recipes, tagged , , , , , , , , on May 20, 2013 | 3 Comments »

I’ve tried various vegan brownie recipes that I haven’t been thrilled with… I know, how do you mess up brownies? But the texture would always be off, or they were crispy and I couldn’t get them out of the pan. I had a chocolate craving the other night though, and I finally found a recipe that actually came out pretty well.

Brownie

I might tweak it next time by using a bit less oil. I ended up adding a little extra cocoa powder because they seemed too wet from oil, but otherwise they turned out well. They were easy to get out of the pan, and they were fudgy and soft like a brownie should be. The recipe came from All Recipes. They were so yummy I didn’t wait to get a photo of the whole pan as you can see. We just dug right in! If you have a favorite vegan brownie recipe, share it in the comments!

Pan of Brownies

Ingredients:

2 cups unbleached all purpose flour
2 cups vegan white sugar
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup vegetable oil (I’d cut this to about 3/4 cup next time – maybe even 1/2 cup)
1 tsp vanilla
1 cup chocolate chips (optional)
1 cup nuts (optional)

Directions:

  • Preheat the oven to 350°.
  • In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Then add the water, vegetable oil, and vanilla. Stir until the batter is completely combined.
  • Add the chocolate chips and nuts if desired. I just used chocolate chips in this batch, but I like walnuts in brownies too.
  • Pour the batter into a 9×13 inch baking pan and smooth it out.
  • Bake the brownies for 25-30 minutes until a knife poked in the center comes out clean. Let them cool down a little before cutting them up or they’ll fall apart. Enjoy!

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Virtual Vegan Potluck – Chocolate Peanut Butter Pie with Fresh Berries

Posted in Food Blogs, Recipes, Vegan Blogs, Virtual Vegan Potluck, tagged , , , , , , , , , , , on May 11, 2013 | 30 Comments »

Welcome to the third Virtual Vegan Potluck! It’s been great to see this grow so much each time! In case you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, it’s a blog circle of recipes by vegan and vegan friendly bloggers. You can start at the beginning by going to Vegan Bloggers Unite, or see the blogs before or after me in the potluck by following the Go Forward and Go Back links at the bottom of this post. I’m excited to be participating again, and I’ve brought one of my favorite dessert recipes to share!

This recipe originally came from Vegetarian Times many years ago, and I’ve made a few modifications to it over the years. This pie is pretty easy and quick to make, and it’s perfect for sharing! Who doesn’t love peanut butter, chocolate, and berries? I wish I could give each of you a slice in real life!

Chocolate Peanut Butter Pie

I make the crust from scratch because many store bought graham cracker crusts aren’t vegan. Most graham crackers contain honey, but Nabisco Originals don’t. Making a graham cracker crust from scratch isn’t too hard and doesn’t take much time. I think they’re tastier than the store bought versions too! You can also use ginger snaps, vanilla or chocolate wafer cookies, or any other type of cookie or cracker that is dry and crumbly to make a crust. That’s one of the things I like so much about this pie, it’s easily customizable. In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like – nuts, vegan whipped cream, bananas, etc. Make it your own!

Graham Cracker Crust Ingredients:

1 1/2 cups graham cracker crumbs (about 10-11 whole crackers)

1/4 cup sugar

dash of salt

1/2 tsp cinnamon

5 Tbsp melted vegan butter (Earth Balance or organic Smart Balance)

Graham Cracker Crust Directions:

  • Preheat the oven to 375°.
  • Place the graham crackers in a ziploc bag and seal it shut. Use a rolling pin or a wooden spoon to crush the crackers into crumbs.
  • Pour the crumbs into a mixing bowl and add the sugar, salt, and cinnamon to the crumbs. Stir until combined.
  • Melt the vegan butter and drizzle it over the crumbs. Mix it with a fork until combined.
  • Pour the crumbs into a 9 inch pie plate. Press them into the bottom of the pie plate and up the edges. They should stick together. If any holes form, make sure you fill them in.
  • Bake the crust for about 10-15 minutes. If the sides of the crust slouch down after baking, gently use the back of a spoon to push the crust back up the sides of your pie plate. Let the crust cool fully before putting the filling in.

Ingredients for Pie Filling:

  • 1 cup semi-sweet chocolate chips
  • 1 12-oz. container silken tofu
  • ½ cup pure maple syrup
  • 1 cup creamy peanut butter
  • berries for the top

Directions for Pie Filling:

1. In a food processor or blender, combine the silken tofu and maple syrup and blend until smooth. Add the peanut butter and blend it again until it’s smooth.

2. Melt the chocolate chips, either using a double boiler or heating it in 30 second intervals in the microwave until melted. Stir the chocolate frequently as it melts. Add the melted chocolate to the food processor or blender and blend until smooth. Pour the filling into your cooled graham cracker crust. Smooth the top out and refrigerate the pie at least 20 minutes to firm up.

4. Place the berries on top (or use your topping of choice). You can use fresh berries when in season or thawed frozen berries other times of the year. Keep the pie refrigerated. Enjoy!

Be sure to check out the rest of the potluck by following these links! The blog before me is Mama et de Bebe Hawk and the blog after me is Deerly Beloved Bakery. You can also start at the beginning by visiting Vegan Bloggers Unite!

go_bck-300x257 go_forward-300x243

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Vegan Ice Cream Cake

Posted in Holidays, Recipes, tagged , , , , , , , , , , , , , , on April 25, 2013 | 6 Comments »

Growing up, my mom would make me ice cream cakes for my birthday sometimes, and I wanted to try recreating that in a vegan version. I often make my own vegan ice cream and I have a really yummy chocolate cake recipe, but I wanted to try making a yellow cake. I’m so partial to chocolate cake, that I had actually never made a vegan yellow cake. I started hunting around for recipes and one in particular popped up in a few different places. I’m not exactly sure where it originated, but I followed the recipe from the blog The Ramblings and Recipes of a Vegan Goddess. It baked perfectly, rising up nicely, but not too high so it was still easily stack-able. This will definitely become my go-to recipe when I want to make a yellow cake.

I also followed the butter-cream icing recipe from that blog post. I added in some lemon extract and it tasted good and did the job, but it came out more like a thick glaze or thin icing than I was expecting. I probably need to adjust the ratio of powdered sugar to vegan butter next time, or I’ll use the chocolate peanut butter frosting that I make for the Moosewood Chocolate Cake. If you have a good vegan icing recipe that you like, feel free to post it in the comments. I haven’t found a basic vanilla one that I love yet.

For the ice cream filling, I made a basic vegan ice cream base and added in fresh strawberries and chocolate. The fresh strawberries made the texture of the ice cream a little too icy, but fresh fruit tends to do that. It was still yummy though! I would recommend using my Mint Chocolate Chip, Coffee Chocolate Chip, or Almond Pistachio recipes, or invent your own flavor! You could also use a store bought vegan ice cream.

Ingredients for Ice Cream Layer:

2 cups soy creamer
1 cup soy milk divided
2 tablespoons arrowroot powder
3/4 cup of sugar
1 Tbsp vanilla
Any extracts or add-ins you choose

Directions for Ice Cream Layer:

  • Note that the ice cream needs to be made the day before so it can be frozen into the same shape as the cakes over night.
  • Mix 1/4 cup of soy milk with 2 tablespoons of arrowroot powder and set aside.
  • Heat up the remaining soy milk, soy creamer, and sugar over medium heat until boiling.
  • Remove from heat and add the vanilla and any other extracts you choose. Then add the soy milk and arrowroot powder mixture. The liquid will thicken because of the arrowroot powder.
  • Put the mixture in the fridge for at least 2-3 hours to fully cool. Freeze according to your ice cream maker directions. The bowl for the ice cream maker usually has to freeze over night before churning.
  • In the last few minutes of churning, add anything else you choose to create the flavor you want – for example chocolate chips, cookie dough, nuts, candy, etc. Line an 8 or 9 inch cake pan with parchment paper, and pour the mixture into the pan. Place it into the fridge overnight to firm up.

Cake Ingredients:

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
2 cups cold water
1 cup vegetable oil
1 Tbsp + 1 tsp vanilla extract
4 Tbsp lemon juice

Cake Directions:

  • This recipe makes two 8 or 9 inch cakes for layering. Preheat oven to 375°. Line the bottom of two 8 inch or 9 inch cake pans with parchment paper. Lightly oil or grease the top of the parchment paper and sides of the pans.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a small bowl, combine the water, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.
  • Once the batter is mixed, add the freshly squeezed lemon juice. The lemon juice won’t make the cake taste lemony. The acidity of the lemon juice interacts with the baking soda to help the cake rise. Give the batter a quick stir to combine the lemon juice and then immediately pour the batter evenly into the two pans.
  • Bake the cakes for 25-30 minutes. They are done when a toothpick or skewer inserted in the center of the cake comes out clean. Allow the cakes to cool in the pan for 15-20 minutes. Then, gently turn the pans over, supporting the cake with your hand, until the cake comes loose from the bottom of the pan. Flip it over onto the surface you want to ice the cake on. Gently remove the other cake from the pan and place it onto a plate or cooling rack with the bottom facing up. This will make it easier to layer the cakes once they’re cool.
  • Allow the cakes to fully cool. You can put them in the fridge to speed up the process. You don’t want them to be warm since you will be layering ice cream in the middle and it will melt.

Assembling the Ice Cream Cake:

  • While your cake layers are cooling, make your icing. Choose your own favorite icing recipe, try The Vegan Goddess’ recipe, or if you want a chocolate frosting try the Moosewood recipe.
  • Once the layers are completely cool, you are ready to start assembling. Your first cake layer should be on the tray or surface that you want to use to ice and serve the cake. If the cake top is very rounded and puffy, you might want to slice the top off to make it flat. When I made this recipe, however, this wasn’t necessary. Pop the ice cream layer out of the cake pan, using the parchment paper to help you pry it out if needed. Place the ice cream layer centered on top of the bottom cake layer. Place the top cake layer on top of the ice cream layer.
  • Ice the top and sides of the cake. You can decorate the top however you like. I decided to keep it simple, and I dusted some cocoa powder over the top and placed a strawberry in the middle. Keep the cake in the freezer until you’re ready to serve it. If it melts, the ice cream and frosting will run down the sides, so you don’t want to leave it out too long.

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Vegan Pie Crust Recipe

Posted in Recipes, tagged , , , , , , , , , , , , , on April 10, 2013 | 4 Comments »

Homemade pie crust is one of those things that can be intimidating to make the first time, but it’s actually not that hard. I got a new pie plate and a pie bird for Christmas, so I wanted to try them out. I veganized a pie crust recipe from The Joy of Cooking to make an apple pie a little while back and the crust came out perfectly. Everyone has their own way of making pie crust, but this one works really well for me.

Growing up, my mom always made her own pie crusts, and she’s really good at it. Maybe I’m just spoiled, but I think homemade pie crust is so much better than frozen store bought crust! It’s really worth the effort to make it yourself. Try out this recipe with your favorite filling. It makes enough for the top and bottom crust for a 9 inch pie plate. It could also work as the top of a pot pie if you added in some savory spices like thyme or rosemary.

A few tips before you start… The recipe calls for using ice cold water. The reason that you want cold water is so the shortening and vegan butter don’t melt in the dough. On that note, the shortening and vegan butter should also be cold when you start working with them. Don’t leave the vegan butter out to soften up. Another important thing is not to overwork the dough or it will get tough. Just do enough to get everything combined. The amount of water you need to add can also vary greatly depending on a lot of different factors. Just pay attention to the dough and only add a little at a time until you have just enough. If you’re wondering what a pie bird is, it’s a little ceramic bird that is open on the bottom and the beak. It helps vent steam out of your pie while it bakes. They help prevent the filling from boiling up and breaking through the crust.

If you want some very detailed and more scientific info about making pie crust and the various factors that come into play, check out this post on Serious Eats called The Food Lab: The Science of Pie Dough.

Ingredients:

2 1/2 cups all purpose flour
1 tsp vegan sugar
1 tsp salt
1/2 cup Spectrum vegetable shortening
1 cup vegan butter (Earth Balance or Smart Balance) or another cup of vegetable shortening
1/3 + 1 tbsp (and maybe more) of ice cold water

Directions:

  • In a large mixing bowl, combine the flour, sugar, and salt. Stir so they are well combined.
  • Break the vegan butter and shortening into chunks and add them to the dry ingredients. Using a pastry cutter or fork, cut the shortening into the dry ingredients. The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps. Don’t over mix it. It should be dry and crumby, not pasty like a dough or batter.
  • Slowly drizzle 1/3 cup plus 1 Tbsp of ice cold water over the mixture. Using a spatula, gently cut the water into the mixture so it’s evenly distributed. It will start to form into balls of dough that should stick together if you press them together. If the dough won’t come together, continue to add ice cold water 1 tbsp at a time until it does. The dough should be a little on the dry and flaky side however, so don’t add too much water. You can use your hands or the spatula to gently coax the dough together. It’s not going to look smooth like bread dough. It will be a rougher texture. It’s okay to still see little bits of the shortening and butter in the dough. Don’t overwork the dough. Just do enough to get everything combined.
  • Separate the dough into two even balls and wrap them tightly in plastic wrap. Refrigerate them for at least half an hour, but it’s best to leave it several hours.
  • When you’re ready to use the dough, preheat the oven to 425°. Roll the dough out on a floured surface using a floured rolling pin until it has formed a circle big enough for your pie plate. If any holes form, patch them with extra dough. Using the rolling pin to support the dough, pick it up and place it flat in the pie plate. Pinch off excess dough that hangs over the sides.
  • If you’re using a pie bird, place the pie bird in the middle of the crust and fill the pie with your favorite fruit filling around the pie bird. The bird’s head should be sticking out of the top of the fruit. Then roll out the dough for the top in the same way you rolled the bottom. Lift it up with the rolling pin and place it on top of the filling. Cut a little x in the center of the dough so the head of the pie bird can peak through the crust. Crimp down the edges of the dough to form a seal, removing excess dough as you go. If you aren’t using a pie bird, you’ll want to poke the top crust with a fork 6-8 times around the top so the steam can vent.
  • Before baking the pie, I brushed on a little soy milk and sprinkled on some cinnamon sugar, but this is optional. I like the texture and golden color it creates on top though.
  • Bake the pie at 425° for 30 minutes, then lower the temperature to 350° and bake 30 to 45 minutes more. The top of the pie should look golden brown and you should see thick juice bubbling around the edges when it’s done. Pull the pie out of the oven and let it cool. Enjoy!

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Cinnamon Buns From Vegan Yum Yum

Posted in Recipes, Vegan Blogs, tagged , , , , , , , , , on May 19, 2012 | 4 Comments »

In the morning when I get off the bus, there’s a Cinnabon right next to the stop. The smell always hits me as I walk through the door, and it was making me really crave cinnamon buns last week. I decided to try making some at home.

I found an amazing recipe on Vegan Yum Yum. The cinnamon buns come out just as good or better than Cinnabon. They also probably have just as many calories.  I must admit I felt like I gained 40 pounds just by making these before I’d even tasted one. They contain a lot of vegan butter and sugar. Healthy, they are not, but they are really, really yummy.

One batch made three containers or about 14 cinnamon buns. I would definitely recommend having a plan in place to share these with friends and family. They got good reviews from everyone who tried them. They are addictive, but you really don’t want to eat these all by yourself. You’ll see when you make them.

They rise quite a bit. The dough stays soft and the perfect texture when baked. They don’t dry out, which can happen sometimes with cinnamon buns. I would really recommend making these at least once. This is not a recipe for all the time, but if you want to splurge, these are really worth it.

I’m not going to copy and paste the recipe here, because there are great directions, photos, and a video on Vegan Yum Yum. I would recommend you follow the recipe right from that site, watch the video, and they will turn out perfectly. I’ve included my photos of the process. Hope you enjoy these cinnamon buns!

The yeast proofs while you are prepping the other ingredients.

Mixing all the dough ingredients together.

This is the dough after mixing, but before the first rise.

This is the dough after it’s risen the first time. You can see that it rises quite a lot compared to the last photo.

Once the dough is rolled out, a generous layer of vegan butter goes on top.

On top of the butter goes a generous sprinkling of cinnamon and sugar.

After the vegan butter and cinnamon sugar layers, the dough gets rolled up. On Vegan Yum Yum there are instructions on how to cut the rolls with a piece of thread. This technique works really well, and I would recommend trying it out.

Once the cinnamon buns are in the pans they need to rise again. This recipe made three tins this size, which was about 14 cinnamon buns.

These are the cinnamon buns right out of the oven.

A cinnamon bun, ready to eat, with vegan cream cheese frosting on top. They were yummy warm and cold, whichever you prefer.

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Snickerdoodles

Posted in Recipes, tagged , , , , , , , , , on March 17, 2012 | 4 Comments »

If you haven’t had a snickerdoodle before, they are essentially sugar cookies rolled in cinnamon sugar. They’re simple and very yummy! This recipe originally comes from Lois Dieterly’s book Sinfully Vegan, though I did change a few things in the recipe. I would recommend picking up a copy of her book if you want to make rich and yummy vegan desserts. She lives in Reading, Pennsylvania, so some of the recipes are veganized versions of Pennsylvania Dutch desserts such as Fasnachts and Apple Dumplings.

Ingredients:

1 cup Earth Balance vegan butter
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
1 1/2 teaspoons Ener-G Egg Replacer Powder
2 tablespoons plus up to 1/2 cup of water
3 cups all purpose flour
cinnamon sugar

Directions:

  • Preheat your oven to 375°. Lightly grease your cookie pan with a little vegan butter.
  • In a mixing bowl, cream the vegan butter and sugar. Then add the vanilla and salt and stir until well combined.
  • In a small bowl mix together the egg replacer powder and 2 tablespoons of warm water. Stir well.
  • Add the egg replacer to the butter and sugar and stir.
  • Add the flour a little at a time, mixing well. If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated. I didn’t need to use a full 1/2 cup and probably used about 1/4 cup of water. Add about 1 tablespoon at a time so you don’t add too much.
  • In a small bowl, mix together some cinnamon sugar. About 1/2 cup of sugar to 1 tsp of cinnamon is a good ratio, but you can use as much or as little as you like.
  • Roll the dough into about 1 inch balls, then roll the dough balls in the cinnamon sugar. Place the dough balls on a baking sheet and flatten them down. They don’t spread out much when cooking. Bake for 20 minutes. They are soft when warm and get crispier as they cool.

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Happy St. Patrick’s Day! – Vegan Irish Potatoes

Posted in Holidays, Recipes, tagged , , , , , , , , , on March 14, 2012 | 4 Comments »

In honor of St. Patrick’s Day coming up, here is a recipe for vegan Irish Potatoes. I was curious about the origins of Irish potatoes so I did a little research. Apparently, there are versions of Irish potatoes that do actually contain mashed potato, but the kind I’ve always had never contained any actual potato. The kind of Irish Potato that I’m familiar with actually originated in Philadelphia. Turns out it’s more of a local speciality from where I grew up than I thought!

Ingredients:

1/4 cup Earth Balance vegan butter (softened)
1/2 cup Tofutti vegan cream cheese
1 teaspoon vanilla extract
4 cups of confectioner’s sugar
2 1/2 cups flaked coconut
ground cinnamon

Directions:

  • In a mixing bowl beat together the vegan butter, vegan cream cheese, and vanilla until there are no lumps.
  • Add the confectioner’s sugar and beat until smooth.
  • Add the coconut. You’ll probably have to use your hands at this point to mix in the coconut, unless you’re using a stand mixer.
  • Roll the mixture into 1 inch balls and then roll the balls in cinnamon. Tap off excess cinnamon.
  • Place the Irish Potatoes in the refrigerator to firm up.

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Rum Raisin Baked Apples

Posted in Recipes, tagged , , , , , , , , , , on January 3, 2012 | 2 Comments »

NYC is in the middle of a cold snap. It’s currently 16° but feels like 7°. This is definitely the kind of weather for warm comfort food! Baked apples seemed like the perfect end to a cold evening. To spice them up a little I added some rum and topped them off with a rum hard sauce. It was a very tasty addition and worked perfectly with the cinnamon and raisins! This is a really easy and quick dessert to make on a wintery night!

If you’re wondering what kind of apple to use, here’s an interesting blog post from Nancy Baggett’s Kitchen Lane about the best apples for baking.

Ingredients:
3 apples
1/3 cup brown sugar
1/3 cup raisins
1/3 cup oatmeal
2 Tbsp rum
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

For Hard Sauce:
1/2 cup vegan butter
1 1/2 cup powdered sugar
2 Tbsp rum
1 tsp vanilla

  • Preheat your oven to 350°.
  • Core your apple, but leave the bottom part in tact so the filling stays in the apple.
  • Mix together the brown sugar, raisins, oatmeal, rum, cinnamon, and pumpkin pie spice. Spoon the filling into the cored apples.
  • Place the apples in a baking dish with a little bit of water in the bottom. I put about a half inch to an inch of water in the bottom.
  • Bake the apples at 350° for about 30 minutes.
  • While the apples are baking you can make the rum hard sauce. Melt the vegan butter. Then mix the vegan butter and powdered sugar, rum, and vanilla together until well blended.
  • Once the apples are done baking, place them in a serving bowl and spoon the rum hard sauce on top.

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Vegan Thanksgiving Idea – Cranberry Orange Chocolate Chip Cookies

Posted in Holidays, Recipes, tagged , , , , , , , , , on November 21, 2011 | 1 Comment »

Maybe you’ve noticed that I like cranberry orange as a flavor combo. There’s something about these flavors together that just tastes like fall and Thanksgiving. Add chocolate into that mix and it’s even better! If you’re looking for a vegan dessert to make for Thanksgiving this year, try out these Cranberry Orange Chocolate Chip Cookies.

Sure, apple, pecan, or pumpkin pie might be more traditional, but if you have to travel to your Thanksgiving destination, pies aren’t the easiest thing to transport. These cookies are easy to pack up and take with you. You can even make them a couple days ahead of time so you have less to prepare on Thanksgiving day. They’ll keep well if you can keep yourself from snacking on them, which I must say is pretty difficult.

Ingredients:

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup of vegan butter (softened)
3/4 cup sugar
3/4 brown sugar
1 Tbsp EnerG egg replacer powder mixed with 4 Tbsp water
1 1/2 tsp vanilla
1 tsp orange extract
zest of one orange
3/4 cup of dried cranberries
1 1/2 cups of chocolate chips

Directions:

  • Preheat your oven to 375°.
  • In a medium mixing bowl stir together the flour, baking soda, salt and cinnamon. Set aside.
  • Zest the orange into a small bowl and set aside.
  • In a large mixing bowl, beat the softened vegan butter with the sugar and brown sugar until creamy. Use a whisk if by hand or medium speed if using an electric mixer.
  • Mix 1 tbsp of egg replacer powder with 4 tbsp of water and stir well until there aren’t lumps.
  • Add the vanilla, orange extract, orange zest and egg replacer mixture to the creamed butter and sugar. Stir until well combined. Use low speed if using an electric mixer.
  • Blend in the dry ingredients adding a little at a time and stirring in between. Once all of the dry ingredients are combined with the wet ingredients, stir in the chocolate chips and cranberries with a wooden spoon.
  • Drop evenly sized balls of dough (about 1-2 tbsp per cookie) onto ungreased nonstick cookie sheets. Bake for 9-10 minutes and check. Bake longer if needed. Mine needed to be in for about 15 minutes, but all ovens vary.

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Vegan Brownie Mix

Posted in Vegan Products, tagged , , , , , , , , , on September 27, 2011 | 2 Comments »

Every now and then I peruse the Whole Foods shelves to see if any new vegan products have appeared, and this weekend I found a vegan brownie mix. Yum! I don’t know if it’s new or I just haven’t noticed it before, but of course I had to buy it and try it out. I also bought a vegan pancake mix by the same brand, but haven’t tried it yet.

The mixes are made by Cherrybrook Kitchen. They specialize in allergy free cake, cookie, brownie, and pancake mixes. In addition to being vegan, some of their mixes are peanut free for people with allergies and they also offer gluten free mixes.

It’s not like I can’t make brownies from scratch, but sometimes you want a quick treat that only requires a few ingredients. The brownies came out pretty well, though they are a bit cakier than I think brownies should be. I had to cook them longer than the directions specified. They called for 16-18 minutes, but the middle was still pretty liquid after that long. I left them in for about 5-6 more minutes before they seemed firm enough to take out. Interestingly enough, after a couple days in the fridge, they have a more browny-ish texture and I like them better. (I know, I’m surprised they lasted that long too!)

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