Wednesday, July 31, 2013

Peanut Butter Tofu Skor Cookies.

I had a block of extra firm tofu that needed to be used up and after making that Avocado Butter-less Bread, I was feeling somewhat adventurous.

I decided to make some cookies. I guess I was just riding out that wave of curiosity.

And to my surprise, the cookies turned out and tasted like normal peanut butter cookies!

The tofu replaced the egg in the recipe. Very vegan friendly.

Don't worry, there is plenty of gluten so living in Toronto hasn't changed my baking style completely.... not yet at least.

I kind of forget to write down the baking temperature and time... so proceed with caution if you decide to try this...

Tuesday, July 23, 2013

Peanut Butter and Jam Muffins.

I made these a while ago. They were average.

The recipe was for peanut butter banana muffins, but I decided it would be neat if they were PB and J instead.

Peanut Butter and Jam Muffins

I think the muffins were not as moist because I didn't incorporate the jam in the same way as the original recipe; instead of mixing it directly into the batter, I just spooned it into the muffin tin.

Not a total flop, but definitely not a home run.

Friday, July 19, 2013

Banana Pork Wontons.

I had some extra meat stuff when I made these BANANA MEATBALLS so I made wontons!

Bought some wonton wrappers and I started to wrap. Used cold water to seal up the sides.

Some wontons looked like bundles... and others were like tents.

Thursday, July 4, 2013

Whatt??? There isn't any butter or oil in this Avocado Chocolate Banana Bread?!?

I think I'm on to something - a total money saver and a nutrition increaser.

Or maybe not...

Maybe I'll eat more of it because it is justifiable, but I'm actually decreasing my health with the sugar intake...


Let me just tell you about what I think is totally amazing: Avocados.

Yes, avocados are amazing.

I'm probably the last person to realize it, but I didn't really enjoy eating them so I didn't eat them, and plus I'm not a trendy hipster who will eat avocados like they just might go out of style tomorrow.

So, you must be wondering how I'm eating them if even I could enjoy them.

I bake them... into yummmmmmmmmmmmmmmy treats!!!

Instead of using oil or butter in this banana bread, I added puréed/blended avocados.

And it's cheaper than butter!

Avocado Chocolate Banana Bread

Just so you know, I made the same cake last week and used olive oil (1/3 cup), instead of avocados.

I also used blueberries, rather than chocolate chips.

Wicked cool, huh?

Blueberry Banana Crumble Bread

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