Category Archives: Squares & Brownies

Vegan Brownies (with tofu)

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Yesterday at the grocery store I bought plenty of silken tofu (we use it a lot here… for Axel’s purees, smoothies, pasta, desserts..) so I had the idea to make brownies. I opened a very awesome book that I have in my book collection, ”Vegan with a vengeance” from Isa Chandra (if you still don’t have it, you should consider checking out the poublic library or buy it, hehe. (For Canadian people, it’s available HERE) I’m a big fan of her books, her recipes always looks sooooooo delicious and they do not only look good, they are good! All that, just to say that I did one of her brownie recipe. Like always, I changed something, haha! I cannot stop doing that, I always have to add my touch when the recipe is not from me.

The result… IT WAS SO GOOOOOOOOOOOOD!!!!!!!!!! So moist, so delicious.. the perfect brownie!!!

Servings

12-15 brownies

Ingredients

 3 oz (85g) silken tofu

 1/4 cup unsweetened organic soy milk

1/2 cup canola oil

1 cup granulated sugar

2 teaspoons pure vanilla extract

1/2 cup unsweetened pure cocoa powder

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup all-purpose flour

2 tablespoons chocolate chips

2 tablespoons unsalted cashews, chopped

purecocoapowder

silkentofu cashew

        ♦

Directions

 Preheat oven 325′F

In a food processor, puree the tofu, milk and oil until the mixture is all smooth.

Add the sugar, vanilla, cocoa powder, cornstarch, salt, baking powder. Combine well.

Add the flour and the chocolate chips. Blend until everything is smooth.

 Pour the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!), then sprinkle with chopped cashews.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

 Cool for 10-15 minutes and cut into squares.

Serve and Enjoy!

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Vegan Date Squares

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Don’t ask me why but for the past week I’m always thinking about date squares.. I guess it’s the pregnancy, hahahaha!

So finally I stop procrastinating about that idea and did a batch this morning. My big girl Dalie helped me 🙂

Good old date squares… awwww it’s always so comforting and delicious!

Servings

Around 16 squares (depend on the size you cut them)

Ingredients

* 1 1/2 cups old fashioned oats

* 1 1/3 cup all-purposed flour

* 1 cup brown sugar

* 1 cup margarine

* 1/2 teaspoon salt

* 1 teaspoon baking soda

* 1 1/2 cups dates, pitted and chopped

* 1/3 cup sugar

* 2/3 cup water

dates oats

Directions

* Preheat oven to 350’F.

* In a large bowl, combine the oats, flour, salt, baking soda, brown sugar and margarine. Mix until your mixture is all crumbly. Divide the batch in two. The first half will be use for the ”crust” the other half for the topping. In a baking dish (mine is 8 1/2 inch and in silicone) press half of the mixture. Set aside.

* In a saucepan combine the water, sugar and the chopped dates. Over medium heat bring to a boil. Reduce heat to low and let simmer for 5-6 minutes or until the dates are all mushy, almost like a paste. Remove from the heat.

* Spread the date filling evenly over the crust in the baking dish.

* Sprinkle the remaining half of the crumble mixture over the date layer. Press gently but firmly.

* Bake for 30 minutes, the topping will be golden brown.

* Let cool before slicing and eating them.

* Enjoy!!

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Vegan Banana-Nuts Squares

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The other day I was looking at recipes ideas on Pinterest (It’s so addictive!) and I found this one, well I modified it a little, but since it’s not directly from my head, here’s the link to the original recipe. CLICK HERE

It’s from a very lovely blog called PRODUCE ON PARADE , you should all go take a look. all her recipes looks sooooooooo delicious! I bookmarked her because I’ll be trying many of her recipes, hehe!

These squares are just awesome, they give you the impression that you’re eating a kind of banana-chocolate mousse pie! Awww I’m in heaven! By the way, if you’re not a very big fan of banana, it’s not the recipe for you, the banana taste is very strong!

Servings

16-20 squares (depend on the size you cut them)

Ingredients

CRUST

* 25 Sayer dates, pitted

* 1/2 cup raw walnuts

* 1/4 cup raw almonds

* 1/4 cup pure cocoa powder

* 1 1/2 tablespoons flax seeds

FILLING

* 2 very ripe bananas

* 1/4 cup pure cocoa powder

* 1/4 cup peanut butter

* 1/4 pure maple syrup

(The one I use if from a friend of my mom who is a maple producer, yay!)

DECORATION

* Few walnuts, chopped (optional)

ripebanana walnuts

almonds

purecocoapowder

Directions

* In a food processor, combine all the crust ingredients and process until everything is well blended. Transfer the mixture into a baking dish around 8 X8 inches (I always use silicone) and press all over the bottom.

* In your food processor, combine all the fillings ingredients. Process until the mixture is very smooth. Spread over the crust.

* Sprinkle with chopped walnuts.

* Cover and place in the freezer for few hours (I put them in my huge vertical freezer and it took 5-6 hours to have very firm squares). Now you can cut them into squares. Always put the dish back in the freezer because the squares are tending to melt a little.
Before eating them you can let them rest few minutes or eat them cold (like I did, hehe)

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Vegan Fudge

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These fudge are just INCREDIBLY good! 😀

Servings

12-24 squares (depend on the size you cut them)

Ingredients

* 6 tablespoons margarine

(make sure the one you use is really vegan)

* 3 1/2 cups confectioner’s sugar, sifted

* 1/2 teaspoon pure vanilla extract

* 1/2 cup unsweetened plain almond milk

* 1/2 cup pure cocoa powder, sifted

* 3/4 cup chopped walnut (or any other nuts)

purecocoapowder

Directions

* In the upper part of a double boiler over simmering water (not too high!!) (or a metal bowl on a pot of water), combine all the ingredients except for the walnuts. Stir until everything is melted and smooth.

* Remove from heat then add the nuts. Pour the fudge mixture into a silicone pan (or a metal one, but if you do, grease it before). I used a silicone read pan to have the perfect size of squares.

* Cool (for at least 2 hours) and cut into squares.

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Carob & Nuts Brownies

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This morning a made a batch of carob brownies to snack on… I took the recipe from this awesome book I bought : * The Vegetarian Mother’s Cookbook * . (It’s page 312)

Usually when I find somewhere a cool recipe to try, I always change at least half of it.. but this time I wanted to try it like in the book.. and it’s super delicious! I’ll turn 36 weeks pregnant tomorrow and I’m craving sugar like crazy.. but I want to stay on the right track (hey after all I just gained 11 pounds in 36 weeks) so I’m eating healthier snacks.. these brownies are awesome, only one and I’m not hungry for anything after! Yeah! And the other good side.. my 2 years old daughter Dalie is loving them.. a lot! Try to eat them cold.. I found them better cold than hot!

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(The belly cast I made with my mom at 33 1/2 weeks.. we did one for my girl too.. just need to paint it now)

Servings

16 brownies

(4 g protein, 4 g fiber, 182 cal each brownie)

Ingredients

* 1/2 cup melted butter

* 4 large eggs

* 1/3 cup organic honey (I always use one from a local producer.. it’s delicious!)

* 2 teaspoons pure vanilla extract

* 1 cup carob powder

* 1/4 cup uncooked cream of wheat

* 1/4 cup water

* 1/2 cup whole wheat flour

* 3/4 cup raw almonds,  grounded

* 1/2 cup walnuts, chopped

almonds  walnuts

cream of wheat honey

Directions

* Preheat oven 325′F

* Beat together melted butter, eggs, honey and vanilla until smooth. Sift carob powder into the bowl. Add the cream of wheat and the water. Mix again. Stir in flour, almonds and walnuts until just mixed.

* Pour the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!)

* Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

* Cool and cut into squares. (I found them better when they are a little bit cold)

Vegan Oatmeal & Strawberry Squares

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 DALIE 35weeks

(Dalie… and me, 35 weeks pregnant)

This morning I made these squares… it’s a very healthy snack, there’s no sugar or fat in them.. and since I’m pregnant and I don’t want to gain as much weight as with my girl Dalie, I take good care of myself, well I always do, but I try to be even more.I drink water like crazy, eat tons of fruits, always take vitamins, omega… this baby will be like Dalie, super healthy! 😀

It’s working! I went to see my doc yesterday (35 weeks+3days) and since the beginning I only gained a total of 11 pounds. I know it’s hard to believe because I have a belly.. but it’s true! My doctor is very happy because I gained over 60 pounds during my last pregnancy!!!! Now I just can’t wait to see if it’s a boy or a girl.. it’s soooo long when you don’t know! Less than 31 days to go (I’m turning 36 weeks this Friday).

By the way, oatmeal is very good during pregnancy (and before, after, during normal life too, hehe)

You can read more on this interesting page..

http://www.livestrong.com/article/552809-oatmeal-for-pregnancy/

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Servings

8-12 squares

Ingredients

* 1 1/4 cups old fashioned oats

* 1/4 teaspoon baking powder

* 1/4 teaspoon baking soda

* 1 medium ripe banana, mashed

* 1/3 cup unsweetened applesauce (I used strawberry-apple)

* 1/4 teaspoon pure vanilla extract

* 5-6 strawberries, diced

oats strawberries

ripebananas

Directions

* Preheat oven 350′F

* In a bowl, mix oatmeal, baking powder and baking soda.

* In another bowl, combine the mashed banana, applesauce, vanilla and strawberries.

* Add the banana mixture into the oat mixture. Mix.

* Pour the mixture into a greased pan (I used a small round one) and cook for 30-35 minutes.

* Cut into squares and serve!

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Nanaimo Bars

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Nanaimo bars are one of my mom’s favorite desserts. I wanted to see her smile since she’s really sick with her 3rd cancer.. brain cancer and it might be her last holidays (I really hope it is not!!DAMN YOU LIFE!) I made a batch for Christmas night to make her happy.. it worked she even brought back some with her before leaving… hehe!

It was funny because when my mom-in-law (she’s almost 70 and she is amazing!) arrived to my house, she saw them and was like… *OH!!! It’s the dessert I was making when your husband was a little boy! No one does this anymore!! Wow!* And you know.. she’s not wrong.. I don’t know a lot of young (heh I’ll turn 26 in May..I’m still young) people who cooks these days.. it’s incredible how in Quebec everyone buy already made products and food.. none of my friends knows how to make a bread, and it’s so simple (I’m talking without the bread maker! haha!) People found weird the fact that I made ALL the baby food for my big girl (I’ll do the same for the baby  in April), that I don’t buy already made, that I know canning techniques.. I’m happy because I’ll never stop to cook almost everything we eat in our house, I want all my kids to be able to do the same with their families when they will be older. One day they will thank me!

Servings

20 medium squares

Ingredients

* 1 1/3 cups chocolate chips

* 3/4 cup + 1 tablespoon melted butter

* 1 large egg

* 1 teaspoon pure vanilla extract

* 2 cups graham crumbs

* 1 cup shredded coconut

* 1/2 cup walnuts, chopped

* 2 tablespoons custard powder

* 3 tablespoons unsweetened organic soy milk

* 2 cups icing sugar

(to make the mint version… add green food coloring and 1/2 teaspoon pure spearmint extract to the custard mixture)

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choco

coconut walnuts

Directions

* Preheat oven 350′F

* In a bowl melt 1/3 cup of chocolate chips with 1/2 cup of melted butter. Mix well. Add vanilla, the egg, graham crumbs, coconut and chopped walnuts. Mix.

* Press firmly onto bottom of a 9-inch pan. (I used a silicone square mold, it’s easier to remove once finished)

* Cook in the oven for 8 minutes. Remove and let cool down.

* In a new bowl, whisk the custard powder with the soy milk. Add 1/4 cup of melted butter. Mix. Add the icing sugar gradually while continuing to whisk. If you want the mint version, now you can add green food coloring (optional) and 1/2 teaspoon of pure spearmint extract.

* Spread over the *cookie* base. Refrigerate for about ten minutes.

* Melt 1 cup of chocolate chips with 1 tablespoon butter. Mix. Spread over the custard mixture. Refrigerate few hours before cutting.

* Cut into squares and… EAT!

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Peanut & Walnut Brownies

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It’s Fall, my favorite season of the year…

and today we are the first day of my favorite month… October!

It’s time for…. COMFORT FOOD!

These brownies are super good and super heavy to eat… so it’s not a super good idea to eat like 5 in a row.. hahaha!

I’m so happy today, not only because we are finally in October (yay! Happy dance) but because finally I was able to have a day without any special medication for all my sickness due to my pregnancy! YAY!!! I CAN FINALLY EAT NORMALLY!!!!!!! JOY!!!!!!!!!!!!!!!!!!! Well I hope it will stay that way, haha! (I’ll turn 12 weeks Friday)

So it’s time to have some fun eating brownies! 😀

Servings

16 brownies

Ingredients

* 6 oz semisweet chocolate, chopped

* 1/4 cup butter or margarine

* 2/3 cup sugar

* 2 large eggs

* 1 teaspoon pure vanilla extract (I’m still using my Mexican vanilla! Awwww)

* 3/4 cup flour

* 1/4 cup pure cocoa powder

* 1 teaspoon baking powder

* A pinch of salt

*3/4 cup chopped walnuts (unsalted)

* 1 can of sweetened condensed milk (like eagle brand..)

* 1/2 cup smooth peanut butter

Directions

* Preheat oven 350′F

* Melt the chocolate with the butter using a double boiler. Once everything is melted, remove from heat. Add sugar, eggs and vanilla. Mix. Sift the flour, cocoa, baking powder and salt in the chocolate mixture. Mix. Add the chopped walnuts, stir until everything is combined.

* Pour half the chocolate the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!)

* In a bowl, combine condensed milk and peanut butter. Pour the homogeneous preparation on the chocolate layer without mixing.

* Pour the remaining chocolate preparation on top of everything.

* Bake for 25-30 minutes. (28 minutes for me)

* Cool and cut into squares.

Yogurt Brownies

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These brownies are the perfect combination between a brownie and a fudge!

They just melt in your mouth!!!!

(And mom… no they don’t taste like yogurt, haha!)

Servings

16 brownies

Ingredients

* 1/2 cup chocolate, melted

* 3/4 cup plain Balkan yogurt

* 1/2 cup sugar

* 3/4 cup flour

* 1/2 cup Pure cocoa powder

* 1/4 teaspoon baking soda

* 1/2 cup water

Directions

* Preheat oven 350′F

* In a bowl, mix melted chocolate, sugar and yogurt.

* Sift flour, cocoa powder and baking soda into the mixture and stir until everything is combined.

* Add the water and mix.

* Pour the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!)

* Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

* Cool and cut into squares.