life of leenie

this year sometime around new years I decided to make a different sort of resolution.  in fact, I set a different resolution each month.  for example, for the month of February I ate a vegan diet.  as a result of these monthly lifestyle changes I hoped to gain insight into ways I could incorporate elements of it into my everyday life.

my first monthly resolution took place in the month of February wherein I was vegan, as previously mentioned.  going into the month I thought it would be easy enough and a good way to start.  I already ate a pretty vegan diet and so I figured I’d be fine.  as the month progressed I came to the conclusion that it was actually a little more difficult than I had anticipated.  Things like eating out became more difficult.  I ate a lot of salads.  Likewise, eating at other people’s houses was also an inconvenience.  most people know I’m vegetarian (well, pescetarian technically) but few new about my temporary diet change.  I did, however, improve my vegan baking skills!  I made some delicious chai breakfast cake from the fat free vegan kitchen.  I also came to the conclusion that breads/muffins are much easier and more delicious vegan-ized than cookies.  soy milk is quite delicious as long as it’s not rancid and chunky (that was the worst vegan experience I have to report).  overall, it was a great month where I learned to cook more delicious lentils and look forward to including more vegan recipes into my repertoire.  Stay tuned for my march adventures!

these cookies are very similar to the world peace cookies that have appeared all over the web (they are just lacking fleur de sel).  the idea is that these cookies are so good that they have the power to single-handedly create world peace.  I didn’t buy it at first but after tasting one they might just be onto something…

these cookies are (and I quote)  “heaven on earth”, “to die for”, “possibly the best cookies I have ever had”.  needles to say my housemates were into these cookies in a big way.  I was skeptical as to how they would turn out because they were so runny and hard to place on the cookie sheet.  these are not your grandma’s cookies.

any concerns or fears subsided once I took the first batch out.  they looked amazing! chewy, moist…mmmm.  everything I love in a cookie!  but the key is to not bake them for a second too long.  it’s actually probably better that this particular recipe is even slightly under baked.  okay okay, enough chatter..let’s get to the recipe!

double chocolate brownie cookies

(aka world peace cookies)

ingredients:

2/3 cup shortening (I used margarine)

1 1/2 cups packed brown sugar

1 tablespoon water 1 tablespoon vanilla extract

2 eggs

1 1/2 cups all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups semisweet chocolate chips (I only used 1 1/2 cups and there were lots! I may even use less next time)

directions:

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

(adapted from allrecipes)

enjoy, friends! you are in for a real treat!!

I finally made it! my dad was nice enough to purchase this little plot of internet for me for christmas and I am shamefully only getting around to posting now.  my first order of business will be to post some of my “greatest hits” (aka recipes that are big hits with my family and friends).  namely recipes they loved and wanted to log away for future use or share with their friends.  as I remake these recipes I will take photos and update accordingly.  until then I will likely borrow photos from other sources (is that legit? :S).  I will also post tidbits of other elements of my life as I am inspired to do so.  I hope you come back and visit again soon!

yum yum yum! this cake is such a delight!! originally I made it for my mother’s birthday in september and it has already made several reappearances.  what can I even say about something this wonderful? the cake is moist and delicious on its own but one you throw on that rich gooey sauce it is just out of this world!

I used a 9 x 13 rectangular pan and was glad I did despite the original recipe’s recommendations.    this cake is super easy and delicious! I have never been able to get it to look like the photos on other blogs but once you taste it none of that matters.

topping:
1/2 cup butter
1 cup brown sugar
3 tablespoons corn syrup
3/4 cup walnut halves or pieces

cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 teaspoon vanilla extract

instructions:

Spray 9-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, and vanilla. Beat in dry ingredients in 2 additions just until combined. Carefully spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. cool 15 minutes.  Place platter over pan.  Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set.  Serve warm or at room temperature with whipped cream or vanilla ice cream.

(adapted from smitten kitchen)