I’m getting today’s MoFo post out of the way early so I can entertain my father-in-law.  I don’t know how, but this recipe didn’t make it from the testing boards into the zine.  I don’t mean there was something wrong with it, I mean I totally skipped over it because i’m a ditz.  I forgot about it until I was counting how many recipes people had tested.  So, since it is tested and ready to go…

If for some strange reason you’ve never had a Snickerdoodle, they’re balls of dough rolled in a cinnamon sugar mix, so when they bake the exterior becomes crunchy and delicious

1 1/4 c flour
1 t baking powder
1/8 t baking soda
1 t cinnamon
1/3 c softened margarine
2/3 c sugar
2 T maple syrup
1 Ener-g egg

Coating:

1/4 c white sugar
2 T brown sugar
1 t cinnamon

Preheat oven to 350.

Sift together the flour, baking powder, baking soda, and cinnamon, set aside.

In a big bowl, cream together the margarine and sugar until fluffy. Add the egg replacer and maple syrup and beat a little more. Add the dry mix slowly, combine until just mixed.

(I would like to note that I can’t find the copy that I wrote corrections on, but I reduced the flour so it *should* be perfect, but if the dough is too wet, just sprinkle in a little more flour.)

In a small bowl (just use the one you combined the dry in), combine the coating ingredients. Roll the dough into one inch balls and coat them in the sugar mixture.

Place the balls on an ungreased cookie sheet and pat with your hand to flatten them out just a little bit. Bake for 8-10 minutes. Allow them to cool on the sheet for a minute, then transfer to a cooling rack.

These dry out really fast, so unless they’re going to be gone today, store them in a plastic container with a piece of bread.

Hey kids! I know i’ve said this like eight times already, but I am truly, honestly, swear on the life of a baby bunny almost done. I’m pulling the ‘i’m not leaving this futon until it’s written’ trick that I did last time. I’ve had some setbacks. Like, you know, the lack of desire to do anything but watch t.v. I watched 15 episodes of Supernatural in one day. I kid you not. Also, something is up with out router where nothing wireless will work, and I tried plugging my laptop directly into it but that didn’t work until it occured me to try every plug. So then I transferred everything i’d been doing on the desktop over to my laptop and I have no excuses and i’ve been up for a very long time in case you couldn’t tell.

But here is something to tide you over! This is like a half recipe so I didn’t put it into the book. I’m hoping that someone will take them and make them into something a little less fally-aparty.

One night long long ago, I was ignoring the FoodNetwork and some special they had on that involved the Barefoot Contessa making these brownies. Obviously I don’t want to use six eggs, but I thought it looked like something worth veganizing so I looked up the recipe, bookmarked it, and ignored it.

The taste is great. They’re fudgy, melt in your mouth brownies. The reason it didn’t make it into the issue is that they’re hard to get out of the pan. Now personally, I have no problems with scraping the bottom of the pan to get crumbs, but I figured some people might. I made them a few times, once with less chocolate to see if that would help and it didn’t. Maybe they’re fine the way they are, maybe someone else can improve on them, whatever. I’m going to keep the instructions short so I can get back to recipe editing.

Whoamygod Brownies

3/4 c chocolate chips

1/4 c margarine

1/2 c flour

1/4 c cocoa powder

1 t baking powder

1/4 t salt

1 container vanilla soy yogurt

2/3 c sugar (this could probably be reduced a bit, if you care)

2 T soymilk

1 t vanilla

Note: I didn’t write down the oven temp or baking time, but i’m going to go with 350 degrees and 30 minutes because that’s what the recipe i’m ripping off says.

1. Use a makeshift double boiler to melt the chocolate chips and margarine. Resist the urge to eat it all because shocker, chocolate and melted Earth Balance taste really good together. Set it in the fridge to cool a bit, maybe ten minutes?

2. Sift together the flour, baking powder, cocoa, and salt. Set aside.

3. Combine the sugar, yogurt, soymilk, and vanilla. Add the cooled chocolate mixture and combine very well. Add the dry ingredients and combine with a spatula.

4. Grease a square baking pan very well, then dust with cocoa. This is important, or these mofos will stick. No one likes stuck brownies. Pour in the batter, yes it’s thick, and use a spatula to spread it out evenly. Pop in the oven for 30 minutes or until the toothpick test comes back positive (congratulations, it’s a brownie!)

P.S. I am not responsible if you just eat them out of the pan with a fork.

I’ve been making holiday breads for the next issue, and I had some blueberries so I decided to make blueberry bread.  Since blueberries are more of a summer thing, I decided to just put the recipe up here.  It’s not too lemony, just enough.  Also, I used banana instead of soy yogurt for the egg because I have lots of ripe bananas, but I couldn’t taste it at all.  On the flipside, my husband said he could taste it a bit and when I asked about the lemon flavor he said, “There’s lemons in this?”  Go figure.

Also, I was baking all of these in those disposable (reuseable if you wash them carefully) foil pans because they’re intended as easy gifts for the holidays, and they’re slightly smaller than your standard loaf pan.  So if you make it in a regular loaf pan, it won’t fill it up all the way, but it won’t really hurt anything.

1 small very ripe banana, mashed

3/4 cup almond or soy milk

1/3 c oil

1/2 c sugar

1/4 c brown sugar

1 T lemon juice

1/2 t lemon zest

1/2 t lemon extract

1/2 t vanilla extract

1 1/2 c flour

1  1/2 t baking powder

1/2 t baking soda

1/2 t salt

3/4 c blueberries

Preheat the oven to 350 and lightly grease a foil loaf pan.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  In a large bowl, whisk together the banana, milk, oil, sugars, lemon zest, juice, and extracts.  Add the dry to the wet, and whisk until it’s mostly lump free.  Gently fold in the blueberries.

Pour into your greased pan.  Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.