Daily Baking: Cookies, Brownies, and Banumpkin Bread

It rained this weekend. I was [forced] indoors this weekend. I baked this weekend. I baked a lot.

Let the baking games begin…!

First up is (a few) recipe(s) from a pretty awesome blog I’ve been stalking, (never home)maker. This blog is great with tons of unique recipes for you to drool over.

Pumpkin Sunflower Butter Cookies adapted from (never home)maker’s Sunflower Butter Cookies recipe

  • 1/2 cup sunflower butter
  • 1/2 cup Earth Balance  I used 1/2 cup canned pumpkin puree
  • 1 cup natural granulated sugar I used 2/3 cup Sugar in the Raw
  • 1/4 cup natural, unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups whole wheat pastry flour  I used gluten free flour mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup vegan chocolate chips
    1. Preheat your oven to 350 degrees F. Prepare a cookie sheet by covering it with a sheet of parchment paper (for easy cleanup).
    2. Cream together the sunflower butter, Earth Balance, and sugar in the bowl of an electric mixer with the paddle attachment.
    3. Stir in the applesauce and vanilla extract.
    4. In another bowl, whisk together the flour, baking soda, and baking powder. Add this dry mixture to the wet with a spatula and mix until combined (but do not over mix).
    5. Stir in the chocolate chips. Plop heaping tablespoons of dough onto your cookie sheet — spacing them about two inches apart. Then press the dough down with the back of a fork.
    6. Bake for approximately 10 minutes — until golden brown.

    Plate full of wonderfulness

    These cookies were great. Soft, moist, full of flavor, and semi-healthy.

    Next up was another recipe from (never home)maker:

    (never home)maker’s Banumpkin Bread

    (never home)maker's Banumpkin Bread

    I’m not one for following recipes but this one I actually did. Well, minus the fact that I used gluten free flour mix…

    Moving on… to chocolate!

    Mint Pesto Laced Chocolate Brownies

    It starts with the Sweet Mint Dessert Pesto, though. And for that… you’ll have to check out Alisa’s blog, Go Dairy Free, tomorrow for my guest post. (But I’ll be posting it tomorrow on What Runs Lori, as well. 😉 )

    For the Chocolate Brownies adapted from Maple N Cornbread

    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup unsweetened applesauce
    • 3 egg whites
    • 1/2 cup Sugar in the Raw
    • 1 dropper full of Vanilla Creme Liquid Stevia
    • 1/2 cup gluten-free flour
    • 1 tsp sea salt
    • 1 tsp vanilla extract
    • 1/4 cup mint pesto
    1. Preheat oven to 350 degrees. Spray an small glass Pyrex pan with non stick cooking spray.
    2. In a large bowl, mix together all of he dry ingredients. Mix the applesauce and egg whites and gently fold into the dry mixture. Stir only until moistened.
    3. Prepare Mint Pesto*
    4. Pour into prepared pan. Drop, or swirl in, mint pesto with a knife. Bake for 20-25 minutes or until desired texture is reached. Less time will result in a more dense, gooey brownie and longer time will produce a cake like brownie.

    *Prepare Mint Pesto: Recipe coming tomorrow and also featured on Go Dairy Free tomorrow (Tuesday).

    Prebaked Brownie
    Baked. 🙂

    Topped with more mint dessert pesto

    And then….

    Full fat, full sugar, totally gluten laden, Betty Crocker’s Chocolate Cinkles made with Sugar in the Raw and without powdered sugar because, well, I didn’t have any.

    That is literally all the sugar I can handle for one post. Tomorrow you get a Sweet Mint Dessert Pesto recipe, more sweetness with no-bake fudge, real fudgey Crinkle cookies, and maybe another cookie recipe. Woooh *wipes brow* I’m tired from all that time spent in the kitchen this weekend. And if you haven’t gained 5 pounds just reading this post, check back tomorrow! 😉

    What is your favorite thing to bake?????