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S’More Bars

A few months ago my daughter emailed me a picture of s’more bars and told me that’s what she wanted when she came home from college. The recipe wasn’t vegan, but I decided to try and veganize it. I picked the wrong night to try it, though. After I got half way into the recipe, I realized that my son used the last of the flour yesterday without telling me. He also used almost all of the baking powder and dirtied all 3 sets of measure spoons. Why he needed 3 sets of measuring spoons to make 1 batch of waffles is beyond me. My daughter had my car, so I couldn’t run out and get flour or baking powder. I only had amaranth, quinoa, and millet flours on hand, so I used quinoa flour. I also was out of flax seeds and had to use egg replacer. Even with all of those bumps in the road, these actually came out! ┬áNow, I couldn’t measure the egg replacer, baking powder or vanilla because washing the measuring spoons was my son’s responsibility. So I eye-balled them and wrote down what they should have been in the recipe. Oh, and feel free to replace the quinoa flour with all-purpose if you don’t have it.

I used ricemellow creme instead of marshmellows or marshmellow fluff. Not only is it vegan, but it actually tastes like toasted marshmellows, which is perfect for this dish.

1/2 cup Earth Balance

1/4 cup brown sugar

1/2 cup sugar

1 Tbsp egg replacer

4 Tbps warm water

1 tsp vanilla

1 1/3 cup quinoa flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1 1/2 cup Ricemellow Creme

2 baking bars of semi-sweet chocolate (I used SunSpire)

Preheat oven to 350 F. In a large bowl cream together butter and sugars. In a coffee cup, combine egg replacer and warm water and mix until it thickens. Add vanilla and egg replacer mixture to the butter mixture and blend. In a small bowl, whisk together the flour, graham crackers and baking powder. Add dry ingredients to the butter mixture and stir until combined. The mixture will be crumbly. Spray and 8×8 baking dish with cooking spray. Take half of the graham cracker mixture and press into the bottom of the pan. Spread the ricemellow creme evenly over the graham cracker layer. Lay the chocolate bars side-by-side on top of the ricemellow creme. Pour the rest of the graham cracker mixture on top of the chocolate bars and gently press until it evenly covers the chocolate. Be careful not to push too hard or the ricemellow will start to squish out along the sides. Bake in the oven for 20 minutes.

I only used the equivalent of 1 egg when I made this, but the graham cracker crust was too dry. I think it was because the quinoa flour absorbs more liquid than wheat flour. In the recipe above, I doubled the egg replacer to help with that. I also cooked mine for 30 minutes, but the ricemellow bubbled out along the sides and ended up almost caramelizing along the edges. The center was still nice and marshmellow-y though. I think reducing the baking time from 30 minutes to 20 minutes will correct that.

Categories: Dessert, Kid-Friendly Tags: , ,

Lemon Bundt Cake with Strawberry Syrup

The recipe for the bundt cake is from The Millenium Cookbook. I made this for Mother’s Day and everyone loved it. However, the strawberry sauce I used that time called for putting strawberries in a blender with some water and sugar and blending. The sauce came out the same shade as pepto-bismol. I hate pepto-bismol. Bad memories from childhood have permanently scarred me from using, wearing, buying or eating anything that shade of pink. So, no offense to the sauce, but I decided to make something simple on my own. This time I made a strawberry flavored simple syrup.

1 cup water

1/3 cup sugar

3 strawberries sliced

Bring the water to boil in a small saucepan over medium high heat. When it boils, add the strawberries and let it boil for another minute or two. Add the sugar and stir till combined. Lower the heat to medium and let simmer for another 3 minutes. If you want a thick syrup, let it boil for about 7-9 minutes and it will thicken. Pour the syrup through a fine mesh sieve and into a bowl. You should now have a clear syrup with a pink tint. I sliced fresh strawberries and placed them on the cakes. Then I poured 2 tablespoons of the simple syrup over the strawberries and cakes. These were perfect for me.