Weekend Cooking: Happy Vegan Chocolate Chip Cookies

Hello everyone! I hope you're all enjoying the new year so far.

These cookies are yummy--and vegan! (Do we have any vegan followers?!) I found the recipe on vegweb.com in the popular recipes section at the very top of the list. With 585,151 views and 380 reviews (and counting), I thought I'd give these a try.

Click for the link -- Happy Vegan Chocolate Chip Cookies.

I used one cup of vegan carob chips, and I added a splash of almond milk at the end. Also, I flattened the cookies slightly after placing them on the ungreased cookie sheets.

Even my mom, JoAnn, says they're surprisingly delicious!

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

Chocolate Raspberry Squares

I made these delicious bars with my older sister one evening when she came home from college. If you're a person who likes a chocolate and raspberry flavor combination, you will love these! They are pretty easy to make, which is a plus. My mom got this recipe from Beth Fish.

Ingredients:

1-1/4 cups all purpose flour

1-1/4 cups Quaker Oats (quick or old fashioned, uncooked)

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1-1/2 sticks) butter, chilled and cut into pieces

1/4 cup chopped almonds, optional

3/4 cup raspberry preserves

1 cup (6 ounces) semisweet chocolate chips (we used Ghirardelli)

1/2 cup (3 ounces) semisweet chocolate chips for drizzling (again, Ghirardelli)

Directions:

1.) Heat oven to 350 F. In large bowl, combine flour, oats, sugars, baking powder, and salt. Cut in butter with pastry blender or two knives until mixture is crumbly. Reserves 1 cup oat mixture for topping, set aside. Press remaining mixture onto bottom of ungreased 8-inch square pan. Bake 10 minutes. Meanwhile, stir almonds into reserved oat mixture.

2.) Spread preserves evenly over partially baked crust to within 1/4 inch of edges; sprinkle evenly with 1 cup of chocolate chips and then sprinkle the reserved oat mixture on top. Pat topping gently. Bake 30 to 35 minutes or until golden brown. Cool completely.

3.) Melt the chocolate chips and drizzle over the top. Let bars stand until set. Cut into bars and store tightly covered.

Notes:

Instead of almonds, we used walnuts.

Quick & Easy Fudgey Brownies

My sister was coming home from college on a Friday night, and I received a text message from her saying, "Bake something good!" I found this recipe in the Chocolate Collection cookbook and decided to make these. They lasted from Friday night until Sunday afternoon. Needless to say, my family loved them! My mom, JoAnn, said these were the best brownies she has ever had.

True to their name, these Quick & Easy Fudgey Brownies are, well, quick and easy. And the clean-up wasn't bad, either.

Ingredients:

For the Brownies:

4 ounces of unsweetened baking chocolate, broken into pieces (we used Ghirardelli)

3/4 cup butter or margarine (we used butter)

2 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup chopped nuts, optional (we used walnuts)

For the Frosting:

3 ounces unsweetened baking chocolate, broken into pieces (again, Ghirardelli)

1 cup miniature marshmallows

1/2 cup butter or margarine, softened (again, butter)

1/3 cup milk

2-1/2 cups powdered sugar (we recommend sifting it first)

1/2 teaspoon vanilla extract

Directions for the Brownies:

• Heat oven to 350°F.
• Grease 13x9x2-inch baking pan.
• In large microwave-safe bowl, place chocolate and butter. Microwave at HIGH 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred.
• Add sugar; stir with spoon until well blended.
• Add eggs and vanilla; mix well.
• Add flour and nuts, if desired; stir until well blended.
• Spread into prepared pan.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean.
• Cool in pan on wire rack. Frost when brownies are cooled completely.

Directions for the Frosting:

• In medium saucepan over low heat, melt chocolate, stirring constantly.
• Add marshmallows; stir frequently until melted. (Mixture will be very thick and will pull away from the side of the pan.)
• Spoon mixture into a small mixer bowl; beat in softened butter.
• Add milk gradually; beating until smooth.
• Add powdered sugar and vanilla; beat to desired consistency.

Notes:

Be patient for the marshmallows to melt when you're making the frosting. If you don't, you're going to end up with chunky frosting. Not very appetizing. Also, be sure that the brownies have cooled completely before you frost them. Otherwise, the frosting will melt, lose its perfect consistency, and look more like chocolate syrup. And that's not really what we're going for here.

You can use any kind of nut to put in these brownies. I used walnuts, but next time I might try hazelnuts or almonds.

I will definitely make these delicious brownies again!