Fragrant Vanilla Cake

Tag: marshmallows

  • Vegan Mocha Rocky Road Skillet Brownies

    Vegan Mocha Rocky Road Skillet Brownies

    I have been wanting to make something rocky road for a while now since I had some leftover marshmallows from the holidays, and I got my chance this week. I had made some vegan brownies at work and they smelled so delicious and inviting I just had to make some of my own at home.  Rocky road brownies! And I recently remembered that I own a nice cast iron skillet because I made a vegan frittata that I know works great for baking things like brownies in so I figured I would use that to make them.  Most of the time I will just bake them in a pan, but I feel like the skillet is more fancy and fun!  After all, who doesn’t love getting a giant brownie wedge instead of a tiny brownie all to themself?!

    When I bake the brownies in the skillet, I usually start by warming it up in the oven first to help the brownies cook a little faster. You just gotta be careful and remember that the handle is hot when you go to put it back in the oven. I almost burned myself, although I should totally know better since I work in a kitchen every day (facepalm).  For the base of these, I used a mixture of avocado and almond butter for the fats.  With this combination they will stay soft and fudgy.  If you wish to use another neutral oil (as long as it is liquid at room temperature), or even olive oil feel free though, they will still come out nice.

    They have plenty of cacao powder in them to give them that rich chocolate flavor I crave from brownies, but I thought they would be even better if I added in some espresso powder to give them more depth, and because I thought they would be amazing with a mocha alongside later for a snack. I know rocky road variations are all different but I went with the combo of toasted almonds, marshmallows and chocolate chunks!

    They smelled heavenly while baking, and I could not wait to try them!  Once they had cooled and I was able to cut a wedge, they did not disappoint! They were fudgy and rich, with a hint of coffee flavor, the marshmallows and chocolate chunks on top had toasted into gooey deliciousness, and the toasted almonds were the perfect touch.  They were totally heavenly!  If you are craving something chocolate, definitely give these a try!  And they are amazing with a cup of coffee!

    Vegan Mocha Rocky Road Brownies
    Makes 16

    Brownies:

    • 1/2 cup avocado oil
    • 1/4 cup almond butter
    • 1 cup coconut sugar
    • 2 flax eggs (2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water)
    • 1 cup organic whole wheat pastry flour (or AP flour will work as well)*
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 2 Tbsp espresso powder
    • 1/4 teaspoon sea salt
    • 3/4 cup vegan dark chocolate chips plus more for sprinkling top
    • 3/4 cup vegan marshmallows, plus more for sprinkling on top
    • 3/4 cup chopped almonds, plus more for sprinkling on top

     

    Directions:

    1. Preheat the oven to 350F degrees and oil a 9 or 10 inch cast iron skillet. Place the pan in the oven while you make the batter.
    2. Whisk together the sugar, oil and almond butter until well combined and the sugar is starting to break down. Add the flax eggs and beat until smooth. Add the flour, cacao powder, espresso powder and sea salt and beat until smooth.  Stir in chocolate chips, marshmallows and almonds.
    3. Remove the pan from the oven.
    4. Scrape the batter into a the pan,  smooth it out, and sprinkle with more marshmallows, chocolate chips and almonds.
    5. Place back in the oven, and Bake for 25-30 minutes or until set (but do not over bake because you do not want it dry).
    6. Let cool at least 45 minutes before cutting into wedges.

     

    *If you wish to make these gluten free, I can recommend Bob’s Red Mill Gluten Free All Purpose Baking Flour because I have tried it before in my brownies and it works great!

  • Vegan Rocky Road Brownies

    Vegan Rocky Road Brownies

    It’s kind of like rocky road here in Minnesota when you try to go running or walking outside right now on the trails.  Because it was warm and it froze, there is a lot of ice and snow which can make footing tricky, but I still love to get out and get some fresh air.  But all that rocky icy road business got me to thinking, some rocky road brownies or cookies sounded good!  I say brownies or cookies because I couldn’t decide.  I had some mini vegan marshmallows on hand so either way it was perfect!  Eric broke the tie for me and said brownies sounded better so that is what I made.  I know baking might seem like a weekend or day off activity, and it is, but I love baking things like brownies after work.  It is a great stress reliever.  I mean, you get to have the aroma of chocolate wafting through your home, you get to lick the brownie batter form the bowl and of course enjoy the finished product.  Bonus points if you can listen to good music while you are making them too.  It is just an all around happy experience!

    So I had some me time and baked brownies.  I like all of my brownies to have a nice fudgy base.  None of that cakey fluffy stuff going on.  These were super fudgy.  I made a rich brownie base that included some almond butter instead of just straight oil for richness and it was the perfect combo for fudgy.  Not only that, as if a fudgy base wasn’t enough I added a swirl of fudge too.  Because rocky road is supposed to be over the top, right?!  The fudge had dates as the base so it was nice and gooey.  If you are new to vegan baking and don’t know the hype about dates, they are like nature’s candy!  The funny thing is I thought that they were gross when I was little simply because they looked weird and like giant beetles, but when I finally tried one I fell in love with them!  They make a really good caramel, and also an amazing fudge if you add cacao powder.

    Back to the brownies though.  OMG was the batter ever amazing once I stirred in the almonds, marshmallows and chocolate chips!  I could not wait to try the finished product!  But of course they had to bake and cool first.  They made my house smell amazing and I was getting really hungry.  These would be really amazing warm, but being a food blogger I usually have to wait for things to cool and set before cutting.  These were well worth the wait though, sooo good!  The fudgy base was perfect, the gooey fudge making it irresistible!  The sweet vanilla marshmallows, crunchy nutty almonds and dark chocolate chips were the perfect add ins!  I can understand why people love rocky road so much!  If you are in the mood for some amazing brownies, give these a try!

    Vegan Rocky Road Brownies
    Makes 16

    Fudge:

    • 1 cup soft medjool dates, pitted (if they are not soft, soak them in water and drain well first)
    • 2 Tbsp maple syrup
    • 3 Tbsp cacao powder or cocoa powder
    • 1/4 tsp sea salt
    • 1/2 cup filtered water (or as needed)

     

    Brownies:

    • 1/2 cup avocado oil
    • 1/4 cup almond butter
    • 1 cup coconut sugar
    • 2 flax eggs (2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water)
    • 1 cup gluten free all-purpose flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt
    • 3/4 cup vegan dark chocolate chips plus more for sprinkling top
    • 3/4 cup vegan marshmallows, plus more for sprinkling on top
    • 3/4 cup chopped almonds, plus more for sprinkling on top

     

    Directions:

    1. Preheat the oven to 350F degrees.
    2. To make the fudge, combine all ingredients in a blender and blend until smooth (adding a little water if necessary, it should be the consistency of pour-able but still thick fudge). Pour into a bowl and set aside.
    3. Whisk together the sugar, oil and almond butter until well combined and the sugar is starting to break down. Add the flax eggs and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.  Stir in chocolate chips, marshmallows and almonds.
    4. Scrape the batter into a greased 8×8 inch pan, then drop the fudge over it in 2 Tbsp amounts, and swirl it with a knife.  Sprinkle with more marshmallows, chocolate chips and almonds.
    5. Place in the oven, and Bake for about 30-35 minutes or until set (but do not over bake).
    6. Let cool before cutting into bars.

     

  • Vegan Sweet Potato Casserole

    Vegan Sweet Potato Casserole

    sweet-potato-casserole-4

    Like any mid-western cook, my Grandma would always serve a sweet potato casserole with Thanksgiving.  As much as I loved my Grandma’s cooking, it was probably my least favorite thing and I politely would just take a small spoonful.  Now, I am sure some sweet potato casseroles are good, and they use real yams, but this one had the syrupy canned ones, loads of butter and brown sugar and was sickeningly sweet.  Now I know my Grandma had enough other dishes to make and it was a lot of work, so I don’t blame her for using canned sweet potatoes.  Since this was the only type of sweet potatoes I had ever tried in my life, the canned ones on Thanksgiving, up until I was in college, I didn’t really like sweet potatoes.  Then I found a recipe I wanted to try from a cookbook at the library, and it was a simple roasted mashed sweet potato with a dash of lime and sea salt.  It was so good I fell in love and I have been in love with them ever since.  In fact yams are almost a daily occurrence in my kitchen.  Yam fries and stuffed yams are my favorite.

    sweet-potato-casserole-3

    But…I have never really made my own vegan version of sweet potato casserole.  Even though I know I can adjust the levels of sweetness and whatnot to make it to my liking.  I guess I wasn’t real big on the store bought mini marshmallows that topped the original one off either, but I saw a sweet potato casserole made on a cooking show recently that used a meringue instead of the potatoes and that sounded way better.  I had a vegan aquafaba meringue recipe that would be perfect!  And my Mom had recently asked me if I could make something like this, so it all worked out.

    sweet-potato-casserole-2

    I roasted the sweet potatoes until they were all nice and flavorful, then mashed them with some maple syrup, spices, a dash of lime juice and sea salt and they tasted sooo good!  I made my aquafaba meringue marshmallows, and topped them off and it all smelled so good when it emerged from the oven!  OMG…it was so tasty!  Way better than the sweet potato casserole of my childhood.  If my Grandma were still alive today I think she would have loved and appreciated this if I brought it to Thanksgiving dinner (because now I would be bringing dishes and helping her since I cook now).  My family approved, and I think yours will too!  This is an indulgent dish because of course it is a little sweet, but it is actually low in fat and worth indulging in for a special occasion! Do you have any family classic Thanksgiving recipes that you have veganized?

    sweet-potato-casserole-1

    Vegan Sweet Potato Casserole
    Serves 8-10

    Sweet Potatoes:

    • 6 large sweet potatoes
    • 3 Tbsp maple syrup (or to taste)
    • 1/4 tsp chipotle powder or 1/8 tsp cayenne
    • 2 Tbsp lime juice
    • 1 tsp cinnamon
    • 1/4 tsp sea salt (or to taste)

    Marshmallows:

    • 1 cup aquafaba*
    • 1 Tbsp xanthan gum or guar gum
    • 1 tsp cream of tartar
    • 1 cup powdered xylitol, maple sugar or coconut sugar**
    • 1/4 tsp sea salt (if your chickpea liquid has no salt)
    • 1 tsp pure vanilla extract

    Directions:

    1. Preheat the oven to 400F degrees.
    2. Cut the yams in half lengthwise, and set cut side down on an oiled sheet pan.  Place in the oven and roast for about an hour to an hour and 15 minutes until they are very tender.  Remove from the oven (but leave it on) and allow to cool until cool enough to handle.  Scoop out of the skins into a bowl, and mash with the maple syrup, chipotle, lime juice, cinnamon, and sea salt.  Spoon into an oiled casserole dish (9×9 inch will work, but I spooned mine into 3 smaller ones.  Just use what you have).  Set aside.
    3. Meanwhile, In a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached pretty stiff peaks. This will take about 2 minutes in the food processor.  Add the guar gum and cream of tartar and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color.
    4. Turn on the broiler.
    5. Pipe marshmallows over the top of the sweet potatoes, then place the casserole under the broiler for about 2 minutes until the meringue is toasted and starting to brown on top (watch it closely, it could easily burn fast).

    *Aquafaba is the liquid from cooked or canned chickpeas.  If you are using liquid from the cooked, you want to make sure it is thick, not watery.

  • Vegan Mini S’mores Bites

    Vegan Mini S’mores Bites

    S'mores Bites 1
    I have been making marshmallow fluff weekly since I first discovered aquafaba (chickpea liquid that creates vegan marshmallows and meringue) and how fun it is.  I thought marshmallows were off limits to vegans, something I could only hold in my past memories as a child…boy was I wrong.  I have been trying to create recipes to include it in, and all of the ones I have made have been awesome…like S’mores Brownies and Fluffernutter Cookies.  But I have not stopped.  I still quite enjoy being able to make an actual marshmallow for my s’more, so I made Vegan S’mores Bites.
    S'mores Bites
    These are kind of like mini vegan Mallowmars, but a little more character since I piped the marshmallow on top of the cookies like a high hat.  For the cookies, I made a cinnamon scented shortbread so it had that graham cracker like flavor.  They were perfect for holding the fluffy marshmallows!  I then dipped them in vegan dark chocolate.  They are like little candies/s’mores all in one!  What’s not to love?!
    S'mores Bites 3
    I am brought back to the days when I actually toasted s’mores up at camp in the summer, or at fall bonfires in my Dad’s back yard.  Good stuff.  I think I these better though, because you can have more…because they are small.  Don’t you agree?!
    S'mores Bites 4
    Vegan Mini S’mores Bites
    Makes about 40 small bites
    Shortbread “graham cracker”:
    1 cup coconut oil, softened but still solid, at room temperature
    1 Tbsp pure vanilla extract
    1 tsp cinnamon
    2 cups gluten free all purpose flour or whole wheat pastry flour
    1/2 tsp sea salt
    1/2 cup coconut sugar or granulated xylitol
    Mix all shortbread ingredients together in a large bowl until well blended.
    Place the dough on a sheet of parchment, and roll out to 1/4 inch thick. Refrigerate until firm, about 30 minutes.
    Preheat oven to 350 degrees, with the rack set in the center.
    Once the dough has chilled cut out small circles with a cookie cutter, and place on a parchment lined baking sheet.
    Bake for about 10-12 minutes until set. Cool on a wire rack completely.

    Marshmallow Fluff:

    1/2 cup reduced aquafba (you want it to be the consistency of egg whites when cooled)

    1 tsp guar gum or xanthan gum

    1/2 cup granulated xylitol or granulated coconut sugar*

    1 tsp pure vanilla extract

    pinch sea salt

    Chocolate coating:

    1 cup chopped vegan chocolate

    For the marshmallow fluff, in a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached peaks. This will take about 2 minutes in the food processor.  Add the guar gum and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color.

    Place the fluff in a pastry bag, and pipe onto the tops of the cookies.

    Place the cookies on a parchment lined tray in the oven at a low heat (155F-200F) for 1/2 an hour (this makes them not sticky when you go to coat them in chocolate).  Let cool completely.

    Once the cookies are ready, melt the chocolate in a double boiler (or I like to pop mine into the dehydrator and let it melt) or your preferred method. Then set the bowl next to the tray the cookies are on, and dip each cookie into the chocolate, letting the excess drip off (I set mine on a fork then dip them).  Place them back on the tray.  Once they have all been dipped, pop the tray into the refrigerator until the chocolate has set.  Enjoy!  Store in the refrigerator for up to a week in a sealed container.

    *If your xylitol or coconut sugar is large crystals, blend it in the food processor until smaller first so you do not deflate the meringue.  Coconut sugar will turn the meringue brown if you use it. If you are making xylitol fluff do not feed it to dogs, it makes them sick like chocolate does.