Fudgy Wudgy Raspberry Brownies from Veganomicon.
I’ve been wanting to make these brownies ever since I read about them, but I never have blueberries or raspberries around. Last week my Dad bought a box of raspberries, though, so I could finally try the recipe. I halved it, because I didn’t want to use all of the berries at once, and used chocolate chunks instead of chips, as always. They were quite yummy! Not as chocolate-ey as I would’ve liked them to be, though, so I think I’ll use less raspberry preserves and more chocolate next time.
Here’s what my Mum gave me yesterday: a lovely vegan Green & Black’s chocolate egg! I haven’t tried it yet, but I’m sure it tastes quite good. I always like G&B’s chocolate.
This recipe (Susan’s Peach Upside-Down Cake) has been in my browser’s bookmarks for quite a while now, but I don’t have peaches very often and don’t own a cast iron skillet, so I don’t think I’ll be making it anytime soon. The cake recipe itself looked so good, though, that I decided to use it today to make an apple-raisin cake.
Obviously, I made some changes to the original recipe: I used whole wheat flour instead of all purpose, used a little more baking powder than the recipe asked for and chucked in some baking soda as well, used cinnamon and allspice instead of ginger, apple cider vinegar instead of lemon juice and hazelnut-almond-rice milk instead of soy milk. I added two chopped apples and some raisins to replace the peaches. The fruit was kind of wet and added liquid to the batter, so I used less than the one cup of non-dairy milk the recipe called for.
I think the cake is special – very tasty. As it’s whole wheat and fat-free, I guess it’s not that bad for you either. So far my mother, two of my neigbours and I have tried it and we all like it, so woo-hoo!
I’m sorry for being kind of absent from the food blog world for the past week (school, blah blah) but I’m going to catch up with all of your wonderful blogs now!