So, it's been a while...
During and after the holidays, I have acquired some new toys! I was doing without a computer for some time and decided that it was far too awful. I now have a brand new laptop that I adore and a brand new camera that I adore even more! I wish I could take a picture of it...with it. That may be something I have to figure out some other day!
In the mean time, I have celebrated with brownies. Life has been tumultuous for me these past few months. I found myself lacking the motivation to cook or bake things unless I absolutely had to. This does not happen often, but when it does, I tend to still eat really delicious foods. I am going to take this opportunity to show off my new camera's abilities by showing you a picture of a random lunch...
I call this dish a...Mean Green Salad! (Isn't it BEAUTIFUL?!)
Nothing beats fatty plant foods. Vegans don't usually eat much fat if they follow a plant based, minimally processed diet. I aim to consume as much fat as I can without feeling absolutely terrible afterwards. Avocados are an excellent fat source and are so versatile that they can be used for savory cooking or chocolate icing. Another delicious plant fat that makes awesome chocolate icing is coconut!
Here is where I was going with that transition...
These are brownies that I baked into cupcake liners. I got the idea from my work. We usually bake brownies in full sheet pans. The pro to this method is leftover ends to snack on after you're done slicing. The con is that cutting brownies is messy, time consuming, and yields uneven pieces. I love individually sized desserts because they tell you exactly how to much to consume (well, they at least suggest how much!). They are also easier to transport. This comes in handy if you are like me and force my baked goods onto any and everyone who will try them. I also like how these brownies look...they're so perfect and round!
The coconut comes into play in a major way (rhymes!) with these brownies. I used coconut oil, coconut butter, and shredded coconut. I guess you could call that a triple coco play. Or, whatever.
The brownies themselves are best when they've set in the fridge for a little while. This helps them set up as the coconut oil solidifies. They become unbelievably fudgy yet moist, almost like a dense cake. The icing is like a thick chocolate glaze that also hardens when refrigerated. These would be great to bring to a party. Or, you could think about taking them but then bring some wine instead because you ate them all on the way there...
So, without further procrastination...(since I've done plenty of that!)
Magic Coconut Brownies
Adapted from Better Homes and Gardens
Yield: about 15 individual brownies
Also, this is quite possibly the easiest icing recipe. You can't go wrong! You can even make this in the microwave. It's not cheating; it's efficient!
Magic Chocolate Coconut Icing
Yield: approx. 1/3 cup
After all is said and done, I'm delighted to be back. I am also delighted to be able to take more accurate photos of my food so you can really get a feel for what it will look like. I wish I could send you samples, too, but then I really would never post anything. =) Until next time! ^_^
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.