ahhh another school week completed. I did not cry this week, okay I may have got a little teary eyed because I couldn’t work the microscope again but I finally did and saw some
pretty awesome slides.
So super bowl is this weekend! I honestly have zero clue I’m either going to a friends house I go to most of the time or going to hang at my families house. Don’t know, all I know is I will be bringing mad FOOD!
Thanks to pinterest I found these babies and decided I finally try them. Me and betty crocker use to best friends, seriously i’d make a cake and people would say it was delicious and I may have said, okay I def said it was made from scratch sometimes. Until I actually became good at baking and realized the homemade stuff is 100x better, sorry betty.
I had come across tons of vegan brownie recipes and tried them but I never have 1/4 cup of tofu hanging around or only “dutch pressed” chocolate. No offense. But you have all these ingredients and if you want to wow your friends that vegan food is good then make these, now.
Brownies3/4 cup raw sugar
3/4 whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 cup coconut oil, melted (canola or butter will work too)
1/2 unsweetened almond milk
1 tsp vanilla
1/2 cup chocolate chips
Preheat the oven to 350. Mix together the sugar, flour, cocoa, and baking powder. In a seperate bowl mix the oil, milk and vanilla then add to the flour mixture. Mix well (it’s a thick batter but it’s suppose to be). Stir in the chocolate chips. Pour and spread in a oiled 8×8 pan and bake for 21-25 minutes or until a toothpick comes out clean. Let cool 10 minutes before cutting.
*I just cut them into football shapes and these pictures don’t do justice for how gooey the brownies are. I mixed 2 tbs of powdered sugar and 1 tbs of butter and used that as the frosting. When cut regular I get 12 kaity servings, or 16 regular servings. 🙂
Now if your feeling really confident after making these brownies then lets move on to worlds best dip ever. Taco dip. Me and my friends use to get these premade from the store pretty much everyday after school. They are addicting. I am not going to lie I am not a huge fan of the vegan sour cream, but at the same time I never cared to much for the regular version either. But it is necessary for the dip because it brings everything together, so it uses just enough taco seasoning to really bring it over the top.
1 can refried beans
1/4 cup salsa
12oz sourcream (i.e tofutti)
3/4 package of taco seasoning (i.e bearitos)
1.5 cup guacomole*
1 cup cheddar cheese
1 tomato, diced (optional)
Mix the beans and salsa in a small bowl. Place that on the bottom of a clear bowl/dish or any bowl will do. Mix the sourcream and taco seasoning and then place that over the bean mixture. Then place the guacomole over it and sprinkle with the cheese and optional tomato. Refrigerate until serving.
*You can use a premade guacomole which I usually do, but this time I am making it homemade using Kerry’s recipe, I mean seriously look how good that looks.
get in ma belly!
What makes me happy: it’s the freaking weekend. (said in R.Kelly voice.) After work tomorrow I am hopefully going to the gym then going out to dinner and bars with a few friends. Much needed! I was also suppose to do the polar plunge out in Long Beach Sunday but it’s apparently suppose to snow, yeah not happening.
What are you doing/making for superbowl?