Wednesday, October 6, 2010

Coffee Cake

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Topping:
3 cups flour
1 cup sugar
3/4 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
3/4 cup margarine, chilled

Batter:
1 1/4 cup soymilk
3 teaspoon baking powder

Preheat oven to 375 degrees F. Mix topping, cutting in the chilled margarine with a pastry cutter, fork, or any tool you have. Set one cup of it aside. Mix the remaining portion with the batter ingredients to make the batter. Pour batter into a greased 9 x 6-inch cake pan. Sprinkle reserved crumb topping on top of the batter. Cook for 30 minutes or until a knife inserted in center comes out clean.

Tuesday, October 5, 2010

Hot Fudge Brownies

1 cup flour
3/4 cup sugar
1/4 cup cocoa powder
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup soy milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup brown sugar (white works too)
1/4 cup cocoa powder
3/4 cup hot water

Mix first five dry ingredients together, then add soy milk, applesauce, and vanilla. Mix well. Spoon or pour into an 8x8-inch greased pan.

Mix the remaining cocoa powder, brown sugar and hot water in a bowl until the sugar is dissolved making a nice chocolaty syrup. Stir it to mix well. Pour this over the brownie batter. Bake at 350 degrees for 40 minutes. Allow to cool slightly before serving or the chocolate will burn your mouth and be too runny otherwise.

The beauty of this recipe is that the chocolate syrup on the top of the batter will "fall" to the bottom of the pan while its cooking so you have a nice brownie on top, but a thick fudgy layer now on the bottom that has thickened up due to the flour.

This is by far my favorite brownie recipe in the world :)

Monday, October 4, 2010

Curry Potatoes and Carrots

(or curry potato mash with carrots and chickpeas . . .)

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2-3 medium red potatoes, cubed
2 carrots, coarsely sliced
1 onion, diced
1-3 cloves garlic, minced
2-4 tsp garam masala
2 tsp curry powder
1-2 Tbsp olive oil
Pinch dry mustard or mustard seed
1 can/cup chickpeas (rinsed if canned aka garbanzo beans)

Cover potatoes and carrots with water and boil until soft, about 20-30 minutes. While these are boiling, put all the spices, onion, garlic, and oil in a sauce-/fry-pan and fry, stirring frequently, until onions start to turn translucent.

When potatoes and carrots are done, drain off excess liquid and reserve for later. Mash with a potato masher or fork, adding reserved liquid as needed to resemble mashed potatoes, but leave it a little chunky. Add the onion mixture and chickpease to the potato mixture. Mix well.

Serve with a side of vegetables, something green. I really like serving it with shelled edamame. A nice side salad would be awesome, too.