Friday, April 1, 2011

Banana chocolate chip muffins

I hate the word moist.  It just sounds gross.  Moist.  Moist.  Moist.  Yuck.  Unfortunately it's a word that describes all of the vegan baked goods I've made thus far.  I guess it's not that unfortunate, as moistness is usually considered a good thing.
Anyway.  Banana chocolate chip muffins.
Fork - 3 out of 5 for banana mashing effectiveness.

Raw sugar.

I used half whole wheat and half regular flour.

I only made half the recipe, and it came out to be more like 7 muffins rather than the 6 it should have been.

Overall, these turned out well.  I'd say eat them quicker as opposed to slower, as they get super gooey being stored in tupperware, to the point of seeming almost too mushy, like an overripe banana.  Still, tasty, and didn't taste 'vegan'.

Just can't get enough

I'm so lazy about this vegan baking it's ridiculous.  After two rounds of disappointing brownies, it was back to avocado mousse, this time with orange, because chocolate orange is one of my favorite flavor combinations.  I recognize that it is not for everyone - I once brought chocolate orange brownies to a dinner party, not realizing the hostess hated chocolate orange, and it did not go great.  But this mousse, it did.

I never have any idea what actual quantities I use.  It was roughly one avocado, the zest of one orange, 1/2 cup of agave, and probably close to 3/4 cup cocoa.  I started out with 1/2 cup on the cocoa but it definitely needed more.  It's also much better when it sits in the fridge for a few hours so the flavors can actually blend.