21 October 2011

Bits and Pieces

Tonight's dessert is actually in the oven at the moment, so I think I'll just share it later. Fret not, friends; the sugar bomb that was (read: was) a certain pecan chocolate pie concocted mere days ago somehow did not put me off from sweets for very long. Granted, I couldn't eat much of the pie (too rich, making for generous giveaway slices). Anyway, I'll share more about what's currently making the house smell heavenly sometime later. In the meantime, care for brownies?

Paying a visit to the pages of one of Colleen Patrick-Goudreau's well-known food tomes, The Joy of Vegan Baking, encouraged me to get a little creative with a batch of brownies. I've baked some of these Chocolate Brownies once before and from what I recall, followed the recipe quite closely. This latest batch included a few adjustments. I replaced applesauce with pumpkin puree; reduced the sugar (also using half white, half brown); mixed in finely chopped a chocolate bar instead of chocolate chips; added instant espresso powder; and incorporated some almond paste that was idling in the refrigerator from another recent baking project. These no-added-fat (save for the almonds) bars were dense and incredibly fudgey. The almond paste must have melted into the batter, because I couldn't find discernible clumps of almond anywhere. It didn't seem to make a difference, though, because those moist, rich, chocolate-flecked bars were a hit with the family. Win. On another note: thumbs down to nighttime baking-related indoor lighting.
No-Bake Pecan Brittle Bars from Celine Steen and Joni Marie Newman's always amazing 500 Vegan Recipes land more on the less saccharine end of the sweet treat spectrum, but are no less munchable. I really couldn't get enough of these things. They didn't exactly turn out as bars; it was much easier to break the cooled, pressed mixture of oats, pecans, and sweeteners into granola-like clusters. They were sweet enough for me to consider them something of a confection, but still suitable for post-morning-run snacking.


  1. I love those brownies from the Joy of Vegan Baking. It was one of the first vegan sweets that won my husband over:)
    I like how you used the pumpkin puree. Did you taste the pumpkin in the brownies?

  2. The pumpkin doesn't come through at all. I didn't really expect it to, because I used dark cocoa powder and added espresso powder. But I did like that the brownies didn't have that certain aftertaste that sometimes results from using applesauce in baked goods.


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