Monday Baking Frenzy
So I was in charge for the Easter “dessert”. Well, I wouldn’t call this sweet, (unvoluntarily) vegan bread “dessert”; it was more like a apple-y treat to taste after a super tasty, totally homemade (and homegrown for the most of it) and healthy lunch my mom prepared.
I am currently homeless since my place is getting under some renovation and last week I had just a little time since I was packing and storing everything (note to self: reconsider all the stuff I have and get rid of at least a quarter of it, definitely too much) in boxes, bags, cases.
Thus, little time + fridge to clean = these.
At first I wanted it to be an Estonian Kringel, with extra filling (basically every edible thing I could find in my kitchen cabinets), but the filling itself was too much for that shape! That’s how they got reconverted into pinwheels 😉
You had me at Chocolate. Ok, and at Brownies as well.
I love their soft, chewy and chocolate-y consistency. Edges are usually quite firm but the center looks like lava. An amazing, rich chocolate flow stimulating all your taste buds and spreading happyness all around.
If chocolate can fight the post-Dementor* sadness and gloom, it can surely cure a bad day.
*Harry Potter reference 🙂
But. And this is a huge problem. After eating a couple of squares of buttery and most decadent brownies, it usually takes me ages to digest them and feel all right. I feel my tummy working and my mouth often tastes metallic. Sure, I could eat just one square and then stop. No, I actually couldn’t. I mean, I’m human!
So I changed a bit this already slimmed down recipe and made it ultra skinny: fat free, sugar free and potentially gluten free. I know rolled oats must be certified when gluten-free. So, if you have issues, check it twice and be sure you are using the right flour or substitute.
A quick note: I love Sandra’s blog. She is a sweet and talented girl. Her recipes are different from the ones you usually find on the web. Thanks to La Recetas de la Felicidad, then.
Here my version:
270 zucchini puree (just blend them well)
200 gr rolled oats (blend them to dust)
5 gr salt
2 tbsp honey or agave syrup
1 ripe banana
3 egg whites
3 tsp cocoa
50 gr dark chocolate chips
2 tsp baking powder
In a bowl mix all the dry ingriedients.
Meanwhile blend the zucchini in a mixer until you get a puree. Mix in the banana.
Add the dry ingredients, then the egg whites, then the chocolate chips. Blen it all well but don’t overmix.
Pour the mixture on a baking pan and cook for 25 minutes at 180°.
Here my picture (just one and taken in a hurry early in the morning… I will never apologize enough for the bad quality of my shots)
The Monday baking frenzy goes on. And honestly, why should it stop? Don’t we all need something sweet to make us go through the day? I know I shouldn’t be eating my feelings but hey, let’s not go judgemental. I hate waking up thinking there are still 5 full days till the weekend and there’s nothing wrong in finding a way to cope with this hard, sad reality.
I used the Double Chocolate Crinkle cookies to decorate and add something more to the frosting. They were small, I like them this way. The smaller, the better to me. So you taste both the cake and the frosting at any bite. I had already tried a recipe with Guinness. The outcome was good, but I know it could have been better. The idea of mixing some beer to the cupcake basic ingredients was genius, I could feel it, I only needed to find the exact balance between liquid and dry ingredients, bitter and sweet. If you have ever drank a Guinness, you know what I’m talking about. It’s dense and heavy. Bitter and really fills your mouth. In Ireland sometimes they drink it with Ribena, a sweet Blackcurrant juice to contrast its bitter taste.
So I gave a chance to this recipe, obviously found on Pinterest, wherelse? 😉
Jackie put some fresh strawberries and a white chocolate frosting on it. I had no strawberries and, honestly, to me the perfect cupcake is 100% chocolate. So I simply didn’t add any fruit and mix some butter, cream cheese and cocoa for the frosting.
So, my baking frenzy didn’t stop at the Double Chocolate Crinkle Cookies last Monday. It went further. A lot further. I had planned to try two new recipes and reproduce a classic one. Check.
The Mars Squares are so ’90s, but still appreciated and applauded every time. This recipe is easy, tasty, cheap and does not need any baking. Just do it the day before and let it rest overnight.
The classic way uses butter to melt the Mars bars, but honestly, there’s no need to add fat to this already calorie-packed cake. I use milk and it works perfectly. The taste is still rich and dense.
I haven’t met anyone so far who didn’t like this cake. Could you resist?
My age, these squares were made for every single birthday. There was the big cake with “Happy Birthday” on it, but Mars Squares were a must, anyway.
This is the cake before cutting the squares.
Here my version of this wonderful recipe:
6 Mars bars
half-glass of milk (I used, as usual, rice milk. I simply love it)
Crisped Rice (Kellogg’s Rice Krispies or any other brand). I never measure how much I use.. you’ll see when it’s enough.
In a big pan melt the bars with the milk. When liquid, add a few cups of crisped rice and stir. Add rice until well combined. The mixture should be dense and consistent, with no mars liquid left. This passage must be quick, the mars and milk gets solid quite fast.
Spread the caramelised rice on a tin or wherever you prefer and try to smooth the cake as much as possible.
Just wait for the day after to be ready.
Cut the squares and enjoy. You can drizzle some chocolate sauce, but to me plain is better.