It began years ago when I read the label of the box/bag and discovered to my infinite joy that Oreo's are dairy free (also egg free)! I have been known to sit down and polish off a bag all by myself, and while we were in Thailand I think I ate a bag a day. Now please keep in mind the bags they sell in the corner store in Thailand are equivalent to one row.
In Thailand I was addicted to the double stuff Oreo's. I am a big fan of the icing and feel the cookie is just there to keep the icing away from the other cookies and melting together. Soon after we came home I discovered the "vanilla" or golden Oreo's. OMG! I am not a huge chocolate fan, so these were my ideal! Don't get me wrong, chocolate has it's place, once a month in my life, but I find the perfect bar is hard to find. Now just recently while perusing the isles I found the double stuffed golden Oreo's!! OMG again!! The answer to my junk food prayers. The best of both worlds.
The other night Daddyman made Rice Crispie squares, without the rice crispies! We found a recipe at Sweet Pea's Kitchen. When I showed the Daddyman the recipe, he went and put his shoes on. Off he went to the store and about 15 minutes came back with Oreo's and marshmallows.
We decided to make ours a little different as the picture makes them look like little black bricks. Daddyman pulsed ours in the food processor until they were chunky. Once mixed with the marshmallows and butter, it was all I could do not to dive in. However, for those of you who have tried to eat the crispie treats before they cool, you know the sticky mess that ensues!
We used this recipe:
1 bag of regular Oreo's
1 bag of large/regular marshmallow
1/4 cup of margarine (Fleischman's as it's dairy free)
Pulse your Oreo's in the food processor until your desired consistency. Grease an 8x8 inch pan. Melt the margarine on low heat. Pour in the bag of marshmallows (minus one for your beautiful wife/yourself). Melt marshmallows, stirring constantly to ensure even melting and so they don't stick to the pot. Pour in your broken up Oreo' (yet again, minus one), and mix and remove from heat. Pour into your pre-greased pan and refrigerate until solid. These are amazing and heavily addictive so I suggest you don't tell anyone what you are making until you have eaten them all! We ate them too fast for photos, so I guess we'll have to make them again ;)
I have also found a recipe for making my own Oreo's. I am very excited about this as I can "granola" my favorite treat! I will post once I figure out how to make them dairy free. It will take a bit of work to make them Vegan, but I love a challenge! The recipe I plan to use is at Smitten Kitchen, so if you have the opportunity to make them Vegan before I do please post your results :)
I am a first time Mama, who tries very hard to live an organic, all natural life. In our house we use cloth diapers, breastfeed, bed-share, eat organic and/or local food, use all natural/eco-friendly cleaners, we recycle, compost, car share and cycle. I run an online baby store and try to keep up with my very busy husband and 1 year old.
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Thursday, October 20, 2011
Sunday, August 7, 2011
Zucchini Bread, or Chocolate Cake...you Decide!
It all began with a zucchini, well actually 2 little ones, and a dream. A dream for Chocolate Zucchini bread! I have a recipe that I have used in the past, but have not looked at in years. I took out the book, brushed the dust off the page and began to gather ingredients and put them into the bowls. Halfway through the recipe I discover it has 3 eggs in it...yikes! Not a problem though, I have found a fabulous homemade egg replacer recipe that will work. Next 2 cups of sugar!! 2 CUPS! I had planned on sharing this with Noodleman, but not with 2 cups of sugar in them. So to the internet I go, and after a quick search I find you can replace sugar with just about anything. So I put in 1 cup of sugar, 3/4 cup of pureed butternut squash and 1/4 cup pureed sweet potato. I bought these little bread pans, about 2 inches by 4 inches for Noodle and I used 2 with this recipe, along with a regular bread pan and a mini cupcake pan with 12 cups. I put Noodle's portion in first, and then added chocolate chips to the Daddyman and mine. I then popped them all into the oven and waited ever so impatiently for them to be done!
Daddyman is not big on change and is very picky. He is a white flour cupcake kinda guy, with no variations or substitutions. While I am a "let add this instead and see how it tastes" kinda girl. Needless to say, Noodle and I tend to eat most of my baking. After about 20 minutes the loaves and the mini muffins were done. I waited until they cooled down (really I did, hot chocolate chips burning my mouth are so not my thing), and then ate one...and then devoured another! Oh my goodness are they good. Those little pieces of "zucchini bread" taste more like a fabulous chocolate cake, and you would never know how healthy they are!
The true test was when the Daddyman came home from his bike ride. When he came in he said the house smelled amazing, but I have heard this before and then he damn near spat out what I had baked! So I told him to try one and let me know what he thought. I tried ever so hard to keep my face neutral, but was so excited. I find it challenging to bake things that are very healthy and full of variations, that other people will eat, I love a challenge!
So he ate one, and loved it! Yeah me! I can't wait to share the recipe with you, I hope you like it as much as I do...and please feel free to make variations :)
Chocolate Zucchini Bread
Ingredients
2 1/2 cups Flour
2 tsp. Dried or Fresh Orange Peel
1/2 cup Cocoa
1 tsp. Salt
1 1/2 tsp. Baking Soda
1 tsp. Cinnamon
3/4 cup Pureed Butternut Squash
1/4 cup Pureed Sweet Potato
1 large Zucchini grated or pureed
1/2 cup milk (I use almond or soy, but coconot would be good too)
3/4 cup Vegetable oil
2 tsp. Vanilla
3 eggs (in a small glass mix together 3 tsp. baking powder, 1 1/2 tsp. baking soda, 6 Tbsp. flour, and 9 Tbsp. water, as your egg replacer)
1 Cup Chocolate Chips
Directions:
Preheat oven to 350F. In a large bowl beat eggs, oil, sugar, butternut squash, sweet potato, zucchini and vanilla with a fork. Set aside. In a medium bowl mix together Flour, Orange Peel, Cocoa, Salt, Baking Soda, and Cinnamon. Blend the Flour mixture into the Zucchini mixture, alternating with milk. Fold in chocolate chips. Grease either 2 - 12 cup muffin tins or a loaf pan. Bake loaf for 50 minutes, muffins for 20-30 minutes.
Enjoy immensely!
Daddyman is not big on change and is very picky. He is a white flour cupcake kinda guy, with no variations or substitutions. While I am a "let add this instead and see how it tastes" kinda girl. Needless to say, Noodle and I tend to eat most of my baking. After about 20 minutes the loaves and the mini muffins were done. I waited until they cooled down (really I did, hot chocolate chips burning my mouth are so not my thing), and then ate one...and then devoured another! Oh my goodness are they good. Those little pieces of "zucchini bread" taste more like a fabulous chocolate cake, and you would never know how healthy they are!
The true test was when the Daddyman came home from his bike ride. When he came in he said the house smelled amazing, but I have heard this before and then he damn near spat out what I had baked! So I told him to try one and let me know what he thought. I tried ever so hard to keep my face neutral, but was so excited. I find it challenging to bake things that are very healthy and full of variations, that other people will eat, I love a challenge!
So he ate one, and loved it! Yeah me! I can't wait to share the recipe with you, I hope you like it as much as I do...and please feel free to make variations :)
Chocolate Zucchini Bread
Ingredients
2 1/2 cups Flour
2 tsp. Dried or Fresh Orange Peel
1/2 cup Cocoa
1 tsp. Salt
1 1/2 tsp. Baking Soda
1 tsp. Cinnamon
3/4 cup Pureed Butternut Squash
1/4 cup Pureed Sweet Potato
1 large Zucchini grated or pureed
1/2 cup milk (I use almond or soy, but coconot would be good too)
3/4 cup Vegetable oil
2 tsp. Vanilla
3 eggs (in a small glass mix together 3 tsp. baking powder, 1 1/2 tsp. baking soda, 6 Tbsp. flour, and 9 Tbsp. water, as your egg replacer)
1 Cup Chocolate Chips
Directions:
Preheat oven to 350F. In a large bowl beat eggs, oil, sugar, butternut squash, sweet potato, zucchini and vanilla with a fork. Set aside. In a medium bowl mix together Flour, Orange Peel, Cocoa, Salt, Baking Soda, and Cinnamon. Blend the Flour mixture into the Zucchini mixture, alternating with milk. Fold in chocolate chips. Grease either 2 - 12 cup muffin tins or a loaf pan. Bake loaf for 50 minutes, muffins for 20-30 minutes.
Enjoy immensely!
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