vegan pumpkin pancakes for one

Woke up craving chocolate chips…with a half-eaten can of pumpkin in the fridge….what’s a domestic goddess to do? Make chocolate chip pumpkin pancakes, duh.

Chocolate Chip Pumpkin Pancakes for One (Vegan)

adapted from BitterSweet blog

Makes 4 small or 3 large pancakes

• ½ c whole wheat flour
• 1 t baking powder
• 1 T brown sugar
• ½ t cinnamon
• pinch of salt
• ½ c soymilk
• 2 T pumpkin puree
• 1 t oil

1. Lightly grease a skillet and preheat over medium heat.
2. Meanwhile, stir together all dry ingredients in a bowl, and all the wet in another. Add the wet into the dry and stir just to combine.
3. Ladle about ¼ cups of batter onto preheated skillet and cook for 2-3 min. or until bubbles form along the top and edges are firm. Flip and cook for another 2-3 min.
4. Serve warm.

Notes:

• This makes a rather large serving of pancakes and would be delicious shared as well J
• They are so moist, fluffy, and chocolatey, you really don’t need syrup (or even chocolate chips…they’re great plain, although chocolate for breakfast is always a win in my book!)

vegan pumpkin pancakes for one, originally uploaded by monpetitchoufleur.

Extreme Dorm Cooking: Cinnamon Chocolate Chip Hello Kitty Waffle Edition

This is a post to prove that you don’t need a kitchen to cook.

You don’t need eggs, butter, or milk either.

Hells, you don’t even need an intact waffle maker.

Cinnamon Chocolate Chip Hello Kitty Waffles

Makes 2 batches of four small waffles

Ingredients:

•One semi-functional Hello Kitty Waffle Maker, that you spent 3 months trying to find on ebay, only to have it arrive half-broken, which leads you to leave a negative review on the seller’s feedback, which results in threatening ALL CAPS email from said seller, which results in you fearing for your life and resolving that Hello Kitty Waffle Makers are nothing but trouble (but so damn cute!)

• ¾ c all-purpose flour
• 1 t baking powder
• 1 T sugar
• 1 T oil
• ¾ c water
• Dash of cinnamon
• 2 handfuls chocolate chips

Instructions:

1. In a plastic cup stolen borrowed from the dining hall, mix flour and baking powder.

2. In a cleaned takeout container large bowl, mix sugar, oil, and water. Dump the flour mixture in, add cinnamon and throw in chocolate. Mix until smooth.

3. Spoon into Hello Kitty Waffle Maker, risking burning fingers on exposed wires of broken lid, and subsequently setting dorm on fire.

4. Cook for five minutes, cautiously open burning hot lid sans handle, and gently lift waffles out with a fork.

5. Enjoy aka try to eat them before your floormates devour them all.

6. Repeat and share to win friends and influence people.

I’m pretty sure there’s nothing sadder than a broken hello kitty wafflemaker.

vegan chocolate pumpkin swirl muffins

No words, all action.

chocolate french toast

chocolate french toast, originally uploaded by monpetitchoufleur.

(happy halloween! stay tuned for more sugary treats)

Chocolate French Toast (for one or two)

Adapted from Baking Bites

•1 large egg

•¼ c milk

•Vanilla, almond extract to taste (a dash of each)

•1 t brown sugar

•1 T cocoa powder

•2 slices bread

1.Whisk together egg, milk, sugar, vanilla and almond extracts in a large shallow dish. Sift in cocoa powder, mix in thoroughly.

2.Grease and preheat skillet over medium-high heat.

3.Soak each slice of bread in egg mixture, turning once (it should be completely soaked, almost soggy).

4.Cook French toast on griddle until set and browned, flipping once.

5.Serve warm, with a drizzle of chocolate syrup, maple syrup, or honey.

Notes:

•I used whole grain sandwich bread, with good results (although baguettes or brioche would be superb).

• It cooked up light, moist, and soufflé-like, with a mild chocolate flavor and a great vanilla-almond fragrance.

•Make sure to soak thoroughly, so toast is not dry. Don’t burn it—it cooks quickly!

pancake friday!

vegan marble pound cake

vegan marble pound cake, originally uploaded by monpetitchoufleur.

I’m pretty sure a recipe like this cements my image as a (faux) vegan and pretty much shuns me from the omnivorous world. After all, I’m taking the beloved pound cake, originally called such because it require a pound each of butter, sugar, and eggs, and making it with tofu, for heavens’ sake. Oh yeah, and it’s also whole wheat, since I was trying to clean out the last of the whole wheat pastry flour I got from Whole Foods more than a year ago. Somewhere, Paula Deen is turning in her grave. Except she’s not dead yet.

Vegan Marble Pound Cake

Serves 8

Adapted from 1000 Vegan Recipes

This is a dense, moist cake, delicious cake. I decided at the last moment to make it a marble cake by swirling in some chocolate and I’m very glad I did. The chocolate flavor really stands out and it looks beautiful when sliced. I cannot attest for authenticity since the last time I had pound cake I was probably still in elementary school and it came from Quick Chek in an Entenmann’s blue box. Also, I made mine 100% whole wheat, so naturally the cake is slightly nuttier and more crumbly. If you want to go traditional, use white flour and omit the chocolate. I should note that I made this cake last night and it’s half gone already.

• 2 c AP flour*
• 1 c sugar
• 1 T baking powder
• ½ t salt
• 1 c drained soft tofu**
• ½ c soymilk
• ¼ c oil
• 2 t vanilla
• 2 oz unsweetened (or bittersweet) chocolate

 

1. Preheat oven to 350°F. Grease an 8” loaf pan.
2. Melt chocolate and set aside.
3. In a large bowl, combine dry ingredients.
4. Blend tofu, soymilk, oil, and vanilla together until smooth. Pour into dry mixture and stir until just combined.
5. Remove about 1 cup of the batter and stir in the chocolate.
6. Alternately layer vanilla and chocolate batter in the loaf pan. Cut through a few times with a knife to create swirls.
7. Bake for 40-50 min. Cool before slicing and serving.

*like I said, I used whole wheat pastry flour

**I used about 2/3 of a box of Mori-Nu firm silken tofu, squashed into a measuring cup.

peanutella and bananas on toast

peanutella and bananas on toast, originally uploaded by monpetitchoufleur.

Hi all! It’s been awhile, but the blog is back up and running*…expect vacation snapshots soon!

Here’s a little recipe to get you acclimated again:

Peanutella  (loosely based on Celine’s “Altella”)

Yield: approx. ½ cup

• ¼ c granulated sugar**
• ¼ c chocolate chips
• ¼ c vanilla soymilk
• ¼ c natural peanut butter

Mix sugar, chocolate chips, and soymilk in a medium sized microwavable bowl. Microwave about 1 min, or until chocolate and sugar are melted together, stirring occasionally. (You could also do this on the stovetop in a small saucepan.) Drizzle into the peanut butter, stirring until smooth and combined. When cool, store in the fridge for up to 2 weeks (not that it will last that long!) in an airtight container.

Notes:

• Serve on toast (with bananas!), stir into a glass of soymilk for a great chocolate pb drink, warm it up and pour on ice cream, use as frosting, filling, or whatever lights your fancy…
• You could even make these
• Or how about stir some into mini chocolate cupcakes? But that’s another story…
• True to Celine’s word, this spread is usable straight out of the fridge!
• It has a great texture—it’s silky and smooth
• 100% vegan!

 

*although unfortunately, the blog may face more obstacles in the near future…but we will cross that bridge when we come to it

**or you could make your life easier and use powdered sugar, which dissolves much more quickly and smoothly

birthday brunch!

broccoli cheddar and spinach mozzarella quiches

chocolate chip scones

corn muffins

mango upside-down cake

half-set table

gifts!

hello kitty disguised as red panda?

lol cat bible!

Food footnotes:

• due to poor planning, I ran out of eggs and substituted silken tofu for the quiches– they turned out really delicious!
• chocolate chip scones were adapted from Vegan with a Vengeance. They were surprisingly tasty– with a great “scone” texture and taste. They tasted very “scone-y”, if you know what I mean.
• mango upside down cake adapted from here. the mangoes were delicious– I used defrosted frozen mango halves from Trader Joe’s. The cake was okay, sort of dense. Next time I’d use a standard vanilla cake recipe, but definitely worth experimenting.

corn muffins

corn muffins, originally uploaded by monpetitchoufleur.

Chocolate Chip Peanut Butter Cake

Oatmeal every morning gets old very quickly, so I decided to whip up this easy Chocolate Chip Peanut Butter Cake for a breakfast treat. The recipe is from Nava Atlas and it is superb! The cake is very moist, peanut butter-y (but not cloying), and choc-full of chocolate chips. Plus, it’s relatively healthy, with no added fat aside from the pb, and vegan.

Chocolate Chip Peanut Butter Cake
Makes 9 squares

original recipe here (slightly modified below)

• 1 cup whole wheat pastry flour (I used regular whole wheat flour with great results)
• 1 1/2 teaspoons baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt (I reduced to ¼ tsp)
• 1/2 cup unsweetened applesauce
• 1/2 cup soymilk
• 1/2 cup natural peanut butter, at room temperature
• 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.

Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.

Combine the applesauce, soy milk, and peanut butter in another bowl and whisk together until smooth.

Pour into the flour mixture and stir together until fairly well blended. Stir in the chocolate chips.

Pour into a lightly oiled 9-inch round or square cake pan. Bake for 25 to 30 minutes or until golden on top, and a knife inserted into the center comes out with chocolate, but no batter.

Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.