Self-destruction menu: Brownies and Corn Dogs

**UPDATE: Never mind these! Check out my new Eureka Brownies!**

Apparently, I was in self-destruct mode yesterday, and my M.O. was death by fried and sugary foods! In spite of all the less-than-healthful treats, I’m still alive… I think. 

Vegan Brownies

1/4 cup of melted Earth Balance or vegetable oil
1/4 cup of mashed banana (to avoid lumps mash it like you mean it until it’s impossibly smooth)
3/4 cup of soy milk
2/3 cup of brown sugar
1 cup of flour (whole wheat pastry or all purpose)
1/3 cup of cocoa powder, sifted
1/2 tsp of baking powder
1/4 tsp of salt

1. Preheat oven to 350 degrees and spray an 8 by 8 inch metal baking pan with cooking spray.

2. In a small mixing bowl, combine the Earth Balance, mashed banana, milk, and brown sugar. Stir well until it smooth and creamy.

3. In a medium sized bowl whisk together the flour, cocoa powder, baking powder, and salt.

4. Add the liquids to the dry mix and gently fold until just combined. You definitely don’t want to overmix the batter at this point or your brownies will be tough and not pleasantly chewy. The batter shouldn’t be too runny like cake batter, it should be moist but fairly thick.

5. Pour the batter into the prepared baking dish and bake for 15 to 18 minutes, depending on how fudgy want them.

Peanut Butter Frosting

1/2 cup of smooth peanut butter
3 tbsp of maple syrup (adjust this to your taste buds)
1/2 to 3/4 cup of coconut milk
1/2 tsp vanilla extract

So easy – combine everything in a bowl and beat with an electric mixer until smooth. Start with 1/2 cup of coconut milk and add more if you need it. The frosting should be soft enough to spread over the brownies.

For the savory part of my self-destruction menu, I indulged in some yummy corn dogs. No skewers. Just grab them and eat them like a savage.

Vegan Corn Dogs

1/2 cup of cornmeal
1/2 cup of flour
1/4 tsp of salt
1/2 tsp of baking powder
3/4 to 1 cup of soy milk
1 tbsp vegetable oil
4 veggie dogs cut in half (I use Lightlife jumbo dogs)
oil for frying

1. In a medium sized bowl whisk togther the cornmeal, flour, salt, and baking powder.

2. Pour the milk and oil on top of the flour mix and stir until just combined. The batter should be fairly thick, so start with 3/4 cup of milk and add more if needed.

3. Throw the veggie dogs into the batter and coat them thoroughly.

4. Heat about 2 tablespoons of oil in a non-stick frying pan over medium heat. After a minute, test the temperature of the oil with a drop of batter, if it sizzles you’re ready to fry your corn dogs. Cook the corn dogs on medium-low heat, flipping them over after two minutes or so, or when the bottoms look golden brown.

5. After a couple more minutes, flip them over again to cook the third side. They will look somewhat triangular!

Comments

  1. says

    OMG! I NEED those corn dogs! I haven’t had one since going vegan (since the Morningstar brand contains eggs). Thanks for the recipe. And glad you survived!

  2. says

    Oh my stars! My daughter is a sweet freak so we will so be trying these brownies. And the corn gods…I mean dogs, my daughter loves. We buy the Morningstar from the grocery store, but if we could make our own, that would mean much less processed food. Good for us.

    Found your blog via Nikki. Can’t wait to read more.

  3. says

    We just made these…I swear and they are DELICIOUS!

    This brownie/peanut butter recipe is a keeper. We have yet to try the corn dogs, but used all of ours up this week, so we ran out. I am so pumped to try these dogs. Woo Hoo!

  4. says

    Cooking Lady you have made my day! You are the first person to try one of my recipes!

    I’m SO glad these brownies worked out for you, and THANK YOU so much for letting me know you made them!

    I am SO psyched!! :)

    I can wait to hear how your corn dogs turned out!

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