Chocolate Pudding Pie

When I showed up to work the other day, my co worker whispered to me that we were having a surprise potluck the following day for our supervisor who has accepted a position at another location. She asked if I would sign the greeting card, and could I please bring something to the potluck?

Of course I could! With this recipe tucked up my sleeve I can always whip up a pie at a moment’s notice.

Chocolate pie

Chocolate Pudding Pie

From VegWeb.com, where it is known as Silken Chocolate Tofu Pie. But I like this name better. I toasted a handful of sliced almonds to use as the topping.

1 (12 ounce) bag semi sweet chocolate chips
1 (12 ounce) block silken firm tofu
1/4 cup strongly brewed black coffee
1-2 tablespoons vanilla flavoring
1 graham cracker pie crust
fresh raspberries, to garnish, optional

Directions:

1. Melt chocolate chips in the microwave or on stovetop. Blend together tofu, chocolate chips, coffee, and vanilla.

2. Pour into graham cracker crust and chill 1-2 hours in the freezer, or 4 or more hours in the refrigerator.

3. Garnish with fresh raspberries when serving.

Serves: 8, Preparation time: 15 minutes plus 2 hours chilling

Chocolatey Puffed Wheat Squares

I think many people are probably familiar with rice crispy squares, but I don’t know how many people are familiar with it’s chewy and indulgent cousin, the puffed wheat square.

Puffed wheat squares are a very Canadian treat. They are most popular in Alberta, Saskatchewan, and Manitoba, although they occasionally appear in other parts of Canada as well. I’m not sure when they became part of Canadian cuisine; they don’t appear in my tattered old Five Roses cookbook from the 1930s, but by 1981 they appear in 150 Delicious Squares by Jean Pare of the Company’s Coming books. If anyone has found an earlier reference to them in a cookbook, can you please tell me which book it is in?

To make these, you’ll need puffed wheat.

Just look at how wholesome puffed wheat is. This might be the healthiest cereal on the market. And like all healthy things, they are simply crying to be drenched in chocolate, so let’s get on that, eh?

To make my squares, I referred to the blog Mennonite Girls Can Cook. They tripled the recipe to serve to a bunch of kids. Meanwhile, I halved the recipe for just my partner and I. It’s a very easy recipe to do that to. Here is my halved version:

Puffed Wheat Squares

1/4 cup of hard vegan margarine (I used Earth Balance)
1/2 cup of dark corn syrup
1/2 cup of white sugar
2 tbsp of brown sugar
3 heaping tsp of cocoa powder
1 tsp of vanilla
5 cups of puffed wheat

Prepare an 8 x 8 inch pan by greasing it. For easy removal, you can line the pan with parchment or waxed paper before greasing.

Combine the margarine, corn syrup, sugars, and cocoa in a large heavy pot. Stir occasionally. Bring to a full boil. This is important! It will start to bubble a bit as it approaches the boiling point, but don’t make the mistake of taking it off too soon. You want a full rolling boil. Let it boil for a few seconds, then remove from the heat and stir in the vanilla. Pour over the puffed wheat, mix well, and press into the pan. The Mennonite Girls blog suggests using wet hands to press the cereal in; I used greased hands with no problem. Just be sure to press firmly so that the bars are as condensed as you can get them, that way they won’t fall apart when you go to slice them.

Allow to harden at room temperature before slicing into squares. They’ll be easiest to cut the next day, but if you simply can’t help yourself and cut them before they’re set, you can use your hands to smoosh them back into a square shape. Don’t ask me how I know this ;)

Enjoy!

Doughnuts and tiny bundt cakes

Howdy! I’m Kayleen, and this is my brand spankin’ new food blog. I’m awkward at introductions, so I’m just gonna go ahead and put this out there:
get it in me

Oh yes.

So, last year, I found this handy dandy doughnut pan  at a thrift store, and immediately put it to use trying out all sorts of recipes for vegan doughnuts. The ones pictured above are ones I packaged up to sell at a bake sale.

Despite the doughnuts being deliciously awesome, my poor little doughnut pan stayed untouched in my cupboard until the other day, when a doughnut craving hit me so badly I knew I just HAD to dust off my pan and get baking.

That’s where this blog comes in. It’s the very thing I was reading that touched off this doughnut craving.

Now, the blog author does mention that her doughnuts turn out pretty much like cake, but I think I’m okay with that. Sometimes a little cake doughnut is all a girl needs.

Actually, sometimes three large cake doughnuts is all a girl needs.

I made her recipe almost as directed (well I HAD to add a splash of vanilla), and had just enough batter for 6 doughnuts. Oh, and these:

 Adorable

Two teeny, tiny bundt cakes.

I bought these tiny bundt cake pans recently and have been dying to try them out. Look at how small they are next to my regular bundt cake pans:

(yes, I'm aware I have an unhealthy obsession with bundt cake.)

Anyhoo, the doughnuts (and miniature bundt cakes) were delicious. My girlfriend gave one to her classmate and she said it was the best doughnut she ever ate. I love omnivore praise….

And doughnuts.