Today was a whirlwind, and it started with Brunch in Berkeley at Rick and Anne’s. I got the tofu curry scramble vegan style, and it was perfect greasy brunch food.
We then went down to the apple store to get Brendon’s fixed mac mini he has been waiting to repair for a long time. We ended up in a Crate and Barrel Outlet store where we came across this in the clearance section:
We left the store without purchasing this perfect cabinet over $400 off. We are both regretting this decision now and are waiting for tomorrow to hustle back and hope it is still there. The kitchen has almost no storage and my kitchen things as of right now are in droves on the floor.
Even with no space and my hard to find spices, flours, etc I still managed to make some peanut butter squares. One of the easiest recipes, especially if you have a stand mixer! I adapted this recipe from The Conscious Cook, and it is very delicious indeed. The recipe also makes a berry sorbet for pairing…but I barely have enough room/ time to make the squares! ENJOY
Chocolate Peanut Butter Cake (Vegan)
1 1/4 cup all purpose unbleached flour
1 cup whole wheat flour
1 1/2 cup packed dark brown sugar
1 cup all-natural chunky peanut butter
1/2 cup Earth Balance
pinch of salt
2 tbsp ground flax seeds
1/3 cup water
1/4 cup almond milk (or soy/ other nut milks- not rice)
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp vanilla extract
1 cup non-dairy chocolate chips (I use Guittard)
Pre heat oven to 350 F and grease a 9×9 (or 10×10) cake pan and set aside. In a bowl combine the flour, sugar, peanut butter, Earth Balance and salt. Work the mixture with your figures until it is fluffy crumbs. Don’t over work. Set aside, removing 1/4 of the mixture in another bowl reserved for topping the cake. In another bowl whisk the flax seeds with water until frothy, then add soy milk, vanilla extract, baking powder, and baking soda. Add this mixture to the flour mixture and fold until combined, not over working. Add half the chocolate chips and combine. Top the cake with the reserve crumble and the remaining chocolate chips. Bake for 30 min.
More to Come.