Brownies and a Birthday!

Birthday Brownies!

Basic Brownie Recipe here.
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Celebrating and so thankful for another year! What a blessing to have my family – husband, children including my two little monkeys (Brody & Beanie). Thankful also for school and this blog too, so blessed to have the opportunity to express my passion and reach so many people.

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Seth went to grab his brownie and dropped it right on his chickpeas and rice, oops! 🙂
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I had an easy going day today and made some easy going brownies. Instead of a cake I decided on brownies because they are so quick and easy – 20 minutes. Same recipe as my brownies with salted caramel except today without the caramel. Also, I did not have the chocolate chips, however, what girl doesn’t have a chocolate bar on hand? Instead of the chocolate chips I chopped up 7 squares from a chocolate bar, delicious!
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That is the best thing about these recipes you can interchange ingredients and easily create something new! Enjoy!

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Best Ever Vegan Pancakes!

Best Ever Fluffy Vegan Pancakes!
(Serves 4 – Makes 12 Pancakes)

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These pancakes are really the best ever, I make these often! I typically make a large breakfast on the weekend which will include a variation of: tofu scramble, toast, pancakes, grits, fruit, home-fries/hash etc. I’ve been off the last couple days since it’s my birthday and all, although I still had class the last couple nights it is definitely refreshing to relax and take a couple days off. Enjoy your day and make these pancakes!

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Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
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-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead. Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.
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You may have read this pancake tip below from my buckwheat pancake post… Pancake tip: Between each batch, for instance, if I make two or three pancakes before going right in to the next set of pancakes: I take frying pan and run it under cool water, then return it to the stove before adding the additional coconut oil or Earth balance (vegan butter) and putting in my next batch/batter. I’d say for the past 10 years or so I’ve always done this while making pancakes. I do this to keep the heat of the pan consistent. It always bothered my how the first two or three would look great vs. the last two or three that would be burnt looking or darker.

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Fluffy Vegan Pancakes

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

5/26 – Happy Birthday Jasmine!

5/26/15 – Happy Birthday Jasmine!
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Yesterday, well Tuesday (5/26) was our baby’s birthday. Baby…Yeah, wow!… Isn’t it crazy how time flies by? Lately the years just seem to be falling off the calendar. In April we celebrated Megan’s 21st Birthday and now Jasmine turns 11, there are no babies here 😦 …but they’ll always be our babies.
Jasmine my peanut…may you always continue to be blessed. You are a beautiful young little lady. Continue to be my kind hearted, helpful and brilliant little girl. Always seek knowledge and maintain your eagerness to learn. I relish your passion for veganism and your enthusiasm in the kitchen as my Sous Chef. I love you so very much. We love you so very much!
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On Birthdays I always take requests from my family. What would you like for your special birthday dinner? or what kind of birthday cake/dessert would you like? I’m always cooking up something. Definitely just simply being vegan for so many years now I’ve grown accustomed to making the birthday cake instead of buying (which would mean traveling to the one of about two vegan bakeries – not quite close by)…so it is much easier to make it and it doesn’t hurt that I love cooking/baking. It is definitely stimulating to create in person a dish/dessert that my hubby or kids created in their minds – like my husband’s taste for Banana Pudding with Vanilla Wafers. Now there is sometimes a misconception that all Vegans eat healthy all the time. Truth be told there are vegan junk food items just the same as non-vegan…Whoa…I know right. Yup, you have Chocolate Cake, Cookies, Cheesecake, Pudding…etc. and so do Vegans. Hey I’ve made my share of some sinful desserts in the past – I don’t want to talk about my son’s birthday cake request from November…I won’t mention the Vegan Cookie Dough filling cake that was sandwiched between Vanilla Cake with a layer of Chocolate icing then topped Chocolate and Vanilla icing that I created…all vegan with all the guilt too. : -/
Jasmine’s birthday request this week was my Smoked Corn Chowder (she LOVES it) and Chocolate Cake with Chocolate filling and icing. I always have a stash of Endangered Species Chocolate around (mommy’s chocolate emergency stash), so I sacrificed one of my bars and shaved some chocolate to top Jasmine’s all chocolate cake. 🙂
Despite what feels like every other thought being that of food (I’m sure I’m exaggerating…maybe? Okay okay it is admittedly excessive) but there is a balance and that balance is my family. I love these guys, they truly keep me going.
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Happy Birthday my little angel! Mommy loves you always.