{"id":5789,"date":"2014-07-26T03:20:28","date_gmt":"2014-07-26T03:20:28","guid":{"rendered":""},"modified":"2022-11-05T16:26:01","modified_gmt":"2022-11-05T16:26:01","slug":"three-count-em-three-fantastic-dessert-recipes-a-big-hello-there-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2014\/07\/26\/three-count-em-three-fantastic-dessert-recipes-a-big-hello-there-html-d2\/","title":{"rendered":"Three Count ’em THREE Fantastic Dessert Recipes & A Big Hello There!"},"content":{"rendered":"

\"Picture\"<\/a>Look I used a fancy pants flower muffin pan <\/span><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 Man alive, I haven\u2019t posted in a while! And I haven\u2019t posted about food in a longer while! My deepest apologies to all of you who have been sitting at the computer hitting refresh\u2026refresh\u2026refresh for the past month. I hope you took bathroom breaks.<\/p>\n

I\u2019ve been so busy because I have been planning a wedding! We have compressed the expected 10-12 month process into about 2 months, so I have been hella distracted. But there\u2019s always time to bake because I read that the appropriate wedding diet is baked goods. So here are three (3!) recipes to make amends for the computer silence lately. From here on out, we should be posting regularly because I hired someone to yell at me every day until I write. (That part is true except for the hiring and paying.)<\/p><\/div>\n

\n
<\/div>\n
All three of these recipes were made out of\u00a0NECESSITY<\/strong>. First, I found a sick sale on Dandies vegan marshmallows at Mom\u2019s Organic Market, so you know I bought the entire shelf. That led to recipe #1<\/strong>. Then, I needed to use up browning bananas. Hence recipe #2<\/strong>. Finally, I found an old can of pumpkin pie mix in the back of my cupboard, and while it wasn\u2019t necessarily going to go bad anytime soon, I sensed how wrong it was to have Thanksgiving food around in the summer. I felt the ghost of Squanto standing in the corner of my kitchen with his hands on his hips, arching his left eyebrow, and mouthing \u2018For. Shame\u2019. So that\u2019s recipe #3<\/strong>.<\/p>\n

Oh also all three of these recipes have chocolate chips. You can obviously omit or exchange them if you want but then wtf would be wrong with you?<\/p>\n<\/div>\n

<\/div>\n
CHOCOLATE CHIP MARSHMALLOW COOKIES<\/span>
\nDudes, before you say anything, I do realize that if I added pecans or almonds or some such, these would be properly called rocky road cookies, but as you well know, sometimes you feel like a nut\u00a0<\/span><\/em>
\nBUT SOMETIMES YOU DON’T.<\/span><\/em><\/div>\n
\n
\n
\n\n\n\n
\n
Ingredients<\/em>:<\/p>\n
    \n
  • \u00bd c melted vegan butter or 1\/2c canola oil (**See note it is super important)<\/li>\n
  • \u00be cup brown sugar<\/li>\n
  • \u00bc cup white sugar<\/li>\n
  • 3T almond milk<\/li>\n
  • 1T vanilla<\/li>\n
  • Scant 2c flour<\/li>\n
  • 1\/2t baking soda<\/li>\n
  • \u00bd t salt<\/li>\n
  • 1C chopped dandies marshmallows (You could use mini marshmallows but then you wouldn’t have the fun of biting off little pieces and exhaling them into the bowl just kidding that’s not how I did it, people who ate them)<\/em><\/li>\n
  • 1C chocolate chips<\/li>\n<\/ul>\n

    **Note: When I used Earth Balance, it produced more of a biscuit-y cookie. The oil made a chewier cookie that I greatly preferred, but some test subjects liked the biscuitness. Your call!\u00a0<\/em><\/p>\n

    Directions:<\/em><\/p>\n

      \n
    1. Preheat oven to 350F.<\/li>\n
    2. In a large bowl, cream the oil or butter and the sugars until caramelly.<\/li>\n
    3. Add the milk and vanilla and mix really well.<\/li>\n
    4. Mix in the salt and baking soda.<\/li>\n
    5. Slowly add the flour, chips, and marshmallows and mix with a strong fork like your life depends on it.<\/li>\n
    6. Roll into shape and place on a parchment-paper lined baking sheet.<\/li>\n
    7. Bake for 10 minutes.<\/li>\n
    8. Enjoy while the marshmallows are still all gooey.<\/li>\n<\/ol>\n<\/div>\n<\/td>\n
\n
\n
\"Picture\" <\/a><\/p>\n
The biscuity buttery batch<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
This is how it looks when it is mixed. Ta daaa<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
This is what the inside of an oven looks like.<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
<\/div>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n\n\n\n
\n\n
\n
\"Picture\" <\/a><\/p>\n
<\/div>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
SOFT BANANA CAKE WITH SPECULOOS AND PEANUT BUTTER RIBBONS<\/span>
\nThat shit sounds goooood. This was definitely more like cake than regular banana bread. I think because I didn’t use wheat flour or flaxseed, which is usually in my banana bread. Or, it could be because I ate it straight from the oven…<\/em><\/span><\/div>\n
\n
\n
\n\n\n\n
\n
Ingredients:<\/em><\/span><\/p>\n
    \n
  • 2 spotty browning bananas<\/span><\/span><\/li>\n
  • \u00bcC brown sugar<\/span><\/span><\/li>\n
  • 1\/2C almond milk<\/span><\/span><\/li>\n
  • 1\/3C canola oil<\/span><\/span><\/li>\n
  • 2t vanilla paste (or extract but paste seems fancy)<\/span><\/span><\/li>\n
  • 1t baking powder<\/span><\/span><\/li>\n
  • 1& 1\/3C flour<\/span><\/span><\/li>\n
  • dash salt<\/span><\/span><\/li>\n<\/ul>\n

    For the ribbons:<\/span><\/p>\n

      \n
    • 3T speculoos spread<\/span><\/li>\n
    • 3T peanut butter<\/span><\/li>\n
    • 2T almond milk<\/span><\/li>\n<\/ul>\n

      Directions:<\/em><\/span><\/p>\n

        \n
      1. Preheat oven to 350F.<\/span><\/li>\n
      2. Mash the bananas in a bowl with a strong fork.<\/span><\/li>\n
      3. Add the sugar, milk, oil, and vanilla and mix well.<\/span><\/li>\n
      4. Add the salt and baking powder.<\/span><\/li>\n
      5. Slowly add the flour, being careful not to overmix. Stir until just combined.\u00a0<\/span><\/li>\n
      6. In a separate bowl or cup, mix the ribbon ingredients together. If you have to microwave it to get the butters to mix better, it’s cool.<\/span><\/li>\n
      7. Use a knife to swirl the speculoos\/pb mixture throughout the cake in ribbons as shown in one of the pictures.<\/span><\/li>\n
      8. Bake for 20 minutes.\u00a0<\/span><\/li>\n
      9. Enjoy!<\/span><\/li>\n<\/ol>\n<\/div>\n<\/td>\n
\n
\n
\"Picture\" <\/a><\/p>\n
VEGAN PSA THIS IS WHAT BANANAS LOOK LIKE<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
<\/div>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
PUMPKIN PIE MUFFINS\u00a0<\/span>
\nWhat’s better than pumpkin and chocolate chip muffins! So yummy and it shouldn’t just be relegated to November.\u00a0<\/em><\/span><\/div>\n
\n
\n
\n\n\n\n
\n
Ingredients<\/em>:<\/p>\n
    \n
  • 1 can organic pumpkin pie mix (Why organic? Why not?) (also this is the one time I actually mean pumpkin pie mix and not pureed pumpkin. Another reason? I needed to be rid of it.)<\/span><\/span><\/li>\n
  • 2T agave<\/span><\/span><\/li>\n
  • 1\/2C almond milk<\/span><\/span><\/li>\n
  • 1\/3C canola oil\u00a0<\/span><\/span><\/li>\n
  • 1t baking powder\u00a0<\/span><\/span><\/li>\n
  • dash of salt<\/span><\/span><\/li>\n
  • 2C flour<\/span><\/span><\/li>\n
  • 1C chocolate chips<\/span><\/span><\/li>\n<\/ul>\n

    Directions<\/em>:<\/span><\/p>\n

      \n
    1. Preheat oven to 350F. By now it’s just on this temp, right?<\/span><\/span><\/li>\n
    2. In a large bowl, mix the pumpkin, agave, milk, and oil together until it is uniform.\u00a0<\/span><\/span><\/li>\n
    3. Add the baking powder and salt and mix well.\u00a0<\/span><\/span><\/li>\n
    4. Then slowly stir in the flour and chips at the same time until it is well mixed, being careful not to overmix.\u00a0<\/span><\/span><\/li>\n
    5. Bake for 20 minutes<\/span><\/span><\/li>\n
    6. Enjoy!<\/span><\/span><\/li>\n<\/ol>\n<\/div>\n
\n
\n
\"Picture\" <\/a><\/p>\n
VEGAN PSA THIS IS WHAT PUMPKIN FROM A CAN LOOKS LIKE<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
This is what milk on top of canned pumpkin looks like.<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\"<\/p>\n
Seriously this flower muffin pan makes everything special.<\/div>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
Ta daaaa! Enjoy! I hope you make all of these right now! They all use the same oven temperature and chocolate chips so it’s not that big of a deal. I’ll be back with lots more stuff soon! Yebop!<\/div>\n
<\/div>\n
https:\/\/laughfrodisiac.weebly.com\/my-own-creations\/three-count-em-three-fantastic-dessert-recipes-a-big-hello-there#comments<\/div>\n","protected":false},"excerpt":{"rendered":"

Look I used a fancy pants flower muffin pan \u00a0 \u00a0 \u00a0 Man alive, I haven\u2019t posted in a while! And I haven\u2019t posted about food […]<\/p>\n","protected":false},"author":2,"featured_media":5790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172],"tags":[],"class_list":["post-5789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\nThree Count 'em THREE Fantastic Dessert Recipes & A Big Hello There! - Laughfrodisiac<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laughfrodisiac.com\/2014\/07\/26\/three-count-em-three-fantastic-dessert-recipes-a-big-hello-there-html-d2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Three Count 'em THREE Fantastic Dessert Recipes & A Big Hello There! - Laughfrodisiac\" \/>\n<meta property=\"og:description\" content=\"Look I used a fancy pants flower muffin pan \u00a0 \u00a0 \u00a0 Man alive, I haven\u2019t posted in a while! 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