Melt-in-your-mouth Sweet Potato Brownies (gf. vegan. refined sugar-free) 

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7/28/16 edit: I wasn’t kidding when I said I’d make this recipe again. Go read about my sweet potato brownie adventures. It might (will definitely) make you question my sanity, but you can at least have confidence that this recipe is tried and tested.

If you prefer cakey or brownies with a lot of chew, these are not for you. They are so soft, fudgy, and just melt-in-your-mouth, even straight out of the fridge. If you love chocolate and want a damn good brownie that is healthy enough to eat for breakfast, these brownies are your calling.


Today I texted my friend “sweet potato oatmeal cookies, sweet potato brownies, or sweet potato crumble cake?”. Without missing a beat, she replied “sweet potato brownies”. Two hours later, I can confidently say she made the right choice.

When it comes to brownies, I am a firm believer that brownies should be fudgy, soft, and very chocolatey. Little is more disappointing than a dry or cakey brownie. These brownies are equally delicious warm from the oven (soft and melty) and straight out of the fridge (rich and fudgy).

Maple syrup provides caramel undertones that pair perfectly with the chocolate. The sweet potato adds natural sweetness, though its earthy flavor is completely masked by the chocolate.

I was wary while baking these brownies because over the summer I tried to make avocado brownies that were unbearably avocado-y (I keep seeing avocado chocolate cake recipes and even though the pictures look gorgeous, I am so damn skeptical), but I am happy to say that this is definitely a recipe that I will make again.

 

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Sweet Potato Brownies (vegan. gluten-free. refined sugar free)

Ingredients:

  • 6 oz raw sweet potato, sliced in 1/2 inch thick slices*
  • 1/2 cup maple syrup
  • 2 tbs vegetable or coconut oil
  • 1/4 cup dutch processed cocoa powder**
  • 1/4 cup carrot puree***
  • 40g oat flour (1/2 cup quick oats blended until powdery)
  • 1/2 tsp espresso powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/3 cup chocolate chips

Prep process:

To prepare the sweet potato, place in a microwave-safe bowl:

  • 6 oz raw sweet potato, sliced in 1/2 inch thick slices

Fill the bowl with water until the slices are fully submerged. Microwave for 6-8 minutes or until the slices are soft and can be pierced with a fork easily.

Drain the water, add a small drizzle of oil (only 1/4 to 1/2 tsp necessary; I gave them quick spray of cooking oil), and mash with the fork until no chunks remain. Be careful not to overwork the sweet potato while mashing, or the brownies will be gummy. Let the sweet potato cool to room temperature.

In a clean bowl stir together:

  • 1/2 cup maple syrup
  • 2 tbs vegetable or coconut oil
  • 1/4 cup + 2 tbs dutch processed cocoa powder
  • 1/4 cup carrot puree*

Add:

  • 40g oat flour (1/2 cup quick oats blended until powdery)
  • 1/2 tsp espresso powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/3 cup chocolate chips

Stir until smooth and glossy. Fold in in the cooled sweet potato.

Spread the batter into a greased 8×8 inch pan and bake at 350 degrees for 20-25 minutes.

Allow to cool before cutting into squares and serving. Serve warm with ice cream (soft and melty brownies) or chilled (soft and super fudgy brownies).

One last tip: These brownies are best treated like fudge. They can be kept at room temperature, but for clean cuts I recommend freezing the brownies for several hours and using a well greased knife.

Notes:

*I’ve tried this recipe with 3 oz to 7 oz of raw sweet potato. 3 oz produced super super fudge-y brownies that barely held their shape, which I loved, and 7 oz made brownies with a bit more bite, which was my mom’s preference. I felt the brownies with 6 oz of raw sweet potato was the perfect compromise, but feel free to vary the amount of sweet potato based on how much you available.

**I usually add an addition 2 tbs because I love the taste of dark chocolate.

**To make carrot puree, cover 4 ounces of 1 inch thick sliced carrots with water and microwave for 5 minutes, or until soft. To save time, microwave the carrots in the same bowl as the sweet potatoes and separate after. Strain the carrots, transfer to a blender or food processor with 1/2 cup of water or non-dairy milk, and blend until smooth. Measure out 1/4 cup for this recipe. I suspect pear sauce (the baby food kind) will also work well.

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The Greatest Healthy Zucchini Cake (vegan)

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I’m banning modesty from this post. This zucchini cake deserves so much better than what modesty can afford it.

I’m a bit antsy to be posting a recipe for “The Greatest Healthy Zucchini Cake” after a recipe for “The Best Veggie Lasagna,” but I think that’s mainly caused by my lack of posts. Up until this zucchini bread, nothing I made inspired me enough to write about it.

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College has started up again, but because I’m living off campus I have my own kitchen. Lately I’ve been honing my healthy banana bread making skills (I’ve been taking a lot of bananas from my dining hall…), but that’s still a recipe in progress.

That’s, however, irrelevant. Back to what’s important.

This zucchini cake.

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This zucchini cake is soft, perfectly moist, and loaded with zucchini and chocolate chunks. It’s also really, really healthy as far as cake goes, made with only ¼ cup oil, no processed sugar, and sprouted spelt flour. (Truth be told I’m a bit surprised it turned out so well.) I also added a oatmeal crumble topping, which was probably one of my smartest ideas of the semester (besides faking LaTex, but that’s another story entirely).

I’m a huge fan of sharing food with others (well, except sushi. Sharing sushi tests my generosity), but I’m finding it really hard to convince myself to share these. This is my 2015 recipe. Really, really, really.

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The Greatest Zucchini Cake

In a bowl combine:

  • 1 ¾ cup shredded zucchini (1 large zucchini)
  • ¼ cup oil
  • ½ cup dry sweetener (I used erythritol, sugar or coconut palm sugar should also works)
  • 2 tbs buttermilk powder (or 1 tsp lemon juice to keep the recipe vegan)
  • 1 tsp vanilla extract

Stir in:

  • 1 cup spelt flour (or regular all purpose flour)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice
  • (optional) ¼ cup chocolate chips

Pour batter in a greased 8×8 pan. In a small bowl combine:

  • ¼ cup spelt flour
  • 2 tbs instant oats
  • 2 tbs coconut palm sugar
  • 1 tbs coconut oil

Stir until a crumbly mixture forms, and then sprinkle on top of the batter. Bake for 30-35 minutes at 350 degrees, or until a knife comes out clean.

Vegan Peanut Butter Crumble Bars, Two Ways

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Two years ago I posted a recipe for Peanut Butter & Jelly bars.

At the end of the post I wrote: “If you’re gluten free or vegan, I’ll post a similar recipe that you can enjoy soon!”

Tada! It’s here.

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I’ve made these bars three times to work out little kinks in the recipe, and can say that for someone who generally doesn’t love peanut butter cakes or cookies, these bars are good.

One of my latest baking goal is making health(ier) desserts that are good enough to share, and not just something I can enjoy–looking at you super avocado-flavored brownies.–and these fit that criteria.

They’re soft, super peanut butter-y, and melt in your mouth…kind of like a cross between blondies and shortbread. I brought them to a fourth of july gathering with friends and they were all eaten, so that qualifies as a success to me!

Peanut Butter Bars (Vegan)

In a medium bowl combine:

  • ¼ cup almond flour
  • ¼ cup spelt flour (replace with oat flour to make gluten free)
  • 2 tbs sugar or erythritol
  • 1 tbs ground flax seeds
  • ¼ tsp baking powder
  • 1/8 tsp salt
  • 2 tbs peanut flour (optional–can replace with 2 tbs almond flour)

In a small bowl, microwave for 20 seconds and then stir until smooth:

  • 2 tbs maple syrup
  • 3 tbs peanut butter (decrease to 2 tbs if you added peanut flour)
  • 1 tbs melted coconut oil

Stir in:

  • ½ tsp vanilla extract

Add the liquid ingredients to the dry ingredients, and stir until combined. They should form a crumbly, but cohesive dough.

PB&J Option: 

Set aside ¼ cup of dough and press the rest of the dough into a small cake pan (about 6″ diameter) or ramekins.

Meanwhile combine in a microwave safe bowl:

  • 1 tbs strawberry jam
  • ½ cup frozen or fresh berries

Microwave, stirring every 20 seconds, until thick and gooey. It should take around 3-5 minutes. Spread on top of the dough, and then sprinkle with the remaining ¼ cup dough.

Bake at 350 degrees for 16-18 minutes. The very top of the bars should be lightly golden, but the bars shouldn’t appear totally baked through.

Chocolate Fudge Option:

Add to the dough:

  •  2 tbs chocolate chips

Set ¼ cup of the dough aside, and press the rest of the dough into a small cake pan (about 6″ diameter) or ramekins.

On top of the bars spread:

  • 3 tbs chocolate fudge sauce (I used this sugar free, fat free fudge sauce, but if you’re aiming for a purely vegan recipe, feel free to use otherwise)

Sprinkle the remaining ¼ cup of dough on top.

Bake at 350 degrees for 16-18 minutes. The very top of the bars should be lightly golden, but the bars shouldn’t appear totally baked through.

3 Ingredient Fudge Sauce (Sugar-free & Fat-Free)

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I’m a firm believer in drowning all ice cream in hot fudge sauce.

In fact, I believe that most things should be drowned in hot fudge.

Bananas, strawberries, oreos, chocolate chip cookies…I think all of them could use a generous dousing of fudge sauce to be honest.

The problem is that most hot fudge is probably not something you want to use as a dip for any and everything, for health and sanity reasons.

This hot fudge is different. It’s sugar and fat free, yet practically indistinguishable from regular fudge. Really, really. (I’ve even had others confirm so I know it’s not just me.)

I honestly feel weird referring to it as sugar and fat free, because really it’s just damn good fudge.

Sugar-free, Fat Free Hot Fudge 

  • ¼ cup fat free evaporated milk
  • 2 tbs sugar free vanilla syrup*
  • 1 tbs cocoa powder (2 tsps if you use Hershey’s dark cocoa)

Optional add ins (I can vouch for all!):

  • dash salt
  • ¼ tsp extract (I’ve used butter extract and vanilla extract)
  • 1/8 tsp molasses (adds caramel notes)
  • ½ tsp coffee concentrate (intensifies chocolate flavor; add more to make mocha flavored sauce)
  • 1 tbs chocolate chips – yum
  1. In a microwave safe bowl, whisk together the evaporated milk, sugar free vanilla syrup, and cocoa powder.
  2. Microwave at high for 2-3 minutes, stirring every 5 seconds, or whenever the fudge bubbles up and threatens to spill over the sides of the bowl. The hot fudge should thicken to a nice pourable consistency. It’ll thicken even more as it cools.
  3. Remove the hot fudge from the microwave, stir in any of the optional add-ins, and whisk for one minute as it cools.
  4. Serve immediately, or reheat as desired!**

*I recommend Monin since I haven’t tried the recipe with any other brands, but I think any sugar free vanilla syrup should work. Note that if the sugar-free syrup has a strong artificial aftertaste, it will likely be present in the final product, so use a brand with minimal aftertaste.

** If you plan to store any remaining fudge sauce (although it’s a small batch so there probably won’t be much left over), I’d recommend adding ½ tsp corn syrup.

Looking for a more traditional recipe? I can personally vouch for this hot fudge.

Healthy Vegan S’more Cookies (made with…?)

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A few weeks ago I was mindlessly scrolling through /r/food when I realized that I genuinely miss posting recipes. I am always playing with ideas for new foods in my mind, but I’ve seldom had the time and motivation to create them.

This is in part because college makes time feel like a luxury, but also because I have had an unlimited supply of dining hall food.
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Well, summer has nullified both these things, for better or worse, and I have been itching to cook and bake the weird ideas that I’ve accumulated this past semester, starting with these vegan s’more cookies.

They’re soft, sweet, and delicious despite containing no cane sugar, eggs, or dairy. What do they have instead?

Garbanzo beans.

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It sounds weird, I know, but trust me, garbanzo beans are incredible.

Blended garbanzo beans create the perfect cookie base, and the liquid that comes with them can be whipped into a delicious (and vegan) marshmallow fluff. I promise there’s no catch. I’m still a little blown away myself.
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Vegan S’more Cookies 

Marshmallow Fluff:

  • liquid from 1 13.4 oz can of garbanzo beans (~½ cup liquid)
  • ¼ cup coconut sugar
  • ½ tsp vanilla extract
  1. To create the marshmallow fluff, beat the liquid from the can of garbanzo beans with an electric mixer or blender until foamy
  2. Slowly add the coconut sugar and keep beating for around 10-15 minutes, until the mixture thickens and looks like meringue.
  3. Try not to eat the entire bowl as you prepare the cookies 😉

Cookie base:

  • 1 ½ cups cooked garbanzo beans
  • ¼ cup sugar or coconut sugar (increase to 1/3 cup if you prefer sweeter desserts)
  • ¼ cup liquid sweetener such as agave or maple syrup
  • ¼ cup + 2 tbs unsweetened almond milk
  • 1 tbs oil
  • 1 tsp vanilla extract
  • ½ cup spelt flour
  • ½ tsp baking soda
  • ¼ tsp salt
  1. In a blender or food processor, combine the garbanzo beans, coconut sugar, liquid sweetener, unsweetened almond milk, sour cream and oil.
  2. Stir in the spelt flour, baking soda, and salt. Tada, that easy!

Assembling the cookies:

  1. Scoop 1/8 cup portions of the batter into a greased whoopie pie or cupcake pan. I used the former because I had one lying around, but I’m sure a cupcake pan would work too!
  2. Create an indentation in the middle of the batter and add a dollop of marshmallow cream on top.
  3. Sprinkle with chocolate chips.
  4. Bake the cookies at 350 degree for 12-15 minutes.
  5. Try and fail not to burn your tongue as you eat one straight out of the oven, then eat another ten minutes later when it’s semi cool-ish.
  6. Eat another one–just to make sure it’s still good (it is). Repeat.

Hummingbird Cupcakes

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Baking in college is surprisingly convenient.

If I’m at home and and I realize I’m out of butter, I have to either get up and go to the store myself (and I’m much too lazy for that) or call my mom to pick up some and wait until she has time.

Here, I can scoop up butterballs at our dining hall and store them in the kitchen until I need them.

Out of eggs? I just have to ask (although I still try to buy eggs when I can). 8 ounces of cream cheese is 8 little portion cups, and milk and yogurt is plentiful.

I only really need to buy cocoa, flour, baking soda/powder, chocolate chips, and vanilla to make mostly anything.

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Obtaining ingredients is the easy part, actually cooking is harder.

For one, we have approximately one whisk and one mixing bowl in our entire kitchen. Also, I’ve seen approximately 2 measuring cups (and lately I’ve only found 1).

Also, it’s hard to find enough cake pans. But hey, when I can’t find large cupcake trays I can always make mini cupcakes, and those are arguably even better.

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I made these cupcakes last saturday morning because I woke up and wanted to bake something. I really had no reason other than an impulsive need to make something – anything, and at breakfast there was canned pineapples so I settled on hummingbird cupcakes.

These are fun little cupcakes, made with applesauce, cinnamon, pineapples and bananas, and topped with cinnamon cream cheese frosting (I still have some I have to use up in the fridge ahhh).

They’re really easy to make, though I do advise you don’t be like me and do it to avoid actual responsibilities like homework, because you’ll probably regret it (like I did) later. Still, it’s hard to feel much regret when you have plates of cupcakes in your room.

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Oh, and another great part of college? Always someone willing to lend a hand and eat baked goods. It’s great because at home there are inevitably some leftovers that go in the trash, but here that’s not a problem.

Anyway, I should probably go and finish my essay at some point…

Hummingbird Cupcakes 

Recipe here.

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ teaspoon  salt
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 3 eggs, beaten
  • 1 cup natural applesauce
  • ½ cup vegetable oil
  • 2 teaspoon pure vanilla extract
  • 8 ounces crushed pineapple, with juice
  • 1 cup pecans (I omited because nut allergies)
  • 2 large bananas, diced

Preheat oven to 350 degrees.

Toast pecans in oven for 5 minutes, then remove and chop into small pieces.

Whisk together flour, sugar, salt, baking soda and cinnamon.

In another bowl, mix the eggs, applesauce, oil and vanilla.

Combine the wet and dry ingredients and stir until no streaks of flour remain (be careful not to overmix).

Add pineapple, chopped pecans, and banana pieces and gently stir.

Pour batter into paper-lined cupcake tins. Bake at 350 degrees for 20-25 minutes for large cupcakes and around 10-15 minutes for mini cupcakes.

Cinnamon Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • ¼ c. (½ stick) unsalted butter, softened
  • 2 tablespoons sour cream
  • powdered sugar, to taste
  • 1 t. pure vanilla extract
  • ½ teaspoon cinnamon

Whip cream cheese and butter together. Add sour cream and whip until fluffy.

Gradually beat in powdered sugar to taste, then add vanilla and cinnamon.

Update

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I’ve been at college for over two months now.

My most accurate way to describe it would be busy, busy, busy, but incredibly cool.

I’ve made a few desserts since I’ve arrived, but it’s hard to carve out time to take pictures. (And on a side note – there’s always someone to eat your desserts. It’s great!)

I’ll definitely keep posting, but expect my posts to be less frequent than before (although, not that I was particularly reliable before college).

Until my next post, enjoy a slice of banana bread! The recipe can be found here.

Quinoa Cupcakes (Gluten Free)

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This morning Tumblr informed me that it was Chomps of Life’s 2nd birthday.

Whoa.

That means that I’ve been making posts, albeit infrequently, for 2 entire years.

For someone who is always switching hobbies, 2 years of blogging is quite a feat.

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Lately I’ve kind of neglected Chomps of Life, but that was mostly because my laptop was broken and I only recently got a new one.

Anyway, that’s besides the point.

The point is that Chomps of Life has been around for two entire years, and  that calls for cupcakes!

These cupcakes are inspired by my favorite quinoa chocolate cake. They’re soft, dense, and fragrant, and have a faint quinoa taste because they lack chocolate to mask the natural quinoa flavor.

Don’t let that scare you, though! They’re still delicious and taste like vanilla cupcakes. I gave my friend one, warning her that they were gluten free and made with quinoa, and she thought they were yummy. They are, they really, really are!

Look at that beautiful texture (and coloring – they’re naturally very yellow!):

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Since I’ve only made these cupcakes once, this isn’t a perfected recipe yet (I’ll post an updated one eventually!). However, they are still delicious and I recommend anybody looking for easy gluten free vanilla cupcakes without 159384 different flours try them.

Quinoa Cupcakes

  • ½  cup quinoa
  • 1 cup water
  • ½ cup butter, melted
  • 3 eggs
  • ¼ cup milk
  • 1 tsp vanilla
  • 1 cup sugar
  • ½ cup potato starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  1. Rinse the quinoa.
  2. Bring the quinoa and water to a simmer in a medium pot. Cook 10 minutes then turn off the heat and cover. Let rest for another 10 minutes then fluff with a fork.
  3. Alternately, put the quinoa and water in a microwave safe bowl. Cover the bowl with a plate and cook for around 8-10 minutes in the microwave. Then let cool.
  4. When the quinoa has cooled some, combine with the butter, eggs, milk, sugar, vanilla, potato starch, baking powder, baking soda, and salt in a blender. Blend until smooth. If the mixture starts to separate, continue blending until homogeneous.
  5. Divide the batter among 12 cupcake liners.
  6. Bake at 350 degrees for around 18-22 minutes, or until a toothpick inserted comes out without any wet batter.
  7. Cool then frost with any frosting desired.

Peanut Butter & Jelly Bars

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I’m very particular about peanut butter. Offer me a peanut butter and jelly sandwich on honey whole wheat bread and I’ll be unreasonably happy, but offer me a peanut cookie or slice of cake with peanut butter frosting and I’ll be less inclined to accept.

I can never tell if I’ll like a particular peanut butter dessert, so I usually just make recipes and hope I like them.

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The other day I stumbled upon this recipe for peanut butter oatmeal bars while looking for a recipe to make for friends. They looked delicious so I decided to make them, figuring that if I didn’t like them others would.

I didn’t have any Reece’s and planned to add chocolate chips instead, but halfway through making the bars I remembered seeing a recipe for peanut butter jelly bars, and decided that, yes, that was what I needed in my life.

I was right.

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These bars are intensely good. The peanut butter flavor is subtle but still evident, and the jelly adds a delightful gooeyness. They’re soft and buttery and fragrant. Yum.

If you’re looking for a fun recipe to try, I would definitely make these bars (now, optimally). If you’re gluten free or vegan, I’ll post a similar recipe that you can enjoy soon!

Peanut Butter & Jelly Bars

Recipe adapted from here.

  • ¾ cup unsalted butter, at room temp
  • 2 cups light brown sugar
  • ½ cup peanut butter
  • 2 eggs
  • 1 tbs vanilla
  • 2 cups flour
  • 1 cup old fashioned oats
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup peanut butter baking chips
  • strawberry jelly or jam
  1. Cream together the butter and brown sugar.
  2. Mix in the peanut butter.
  3. Add the eggs one at a time, beating the mixture until smooth.
  4. Stir in the vanilla.
  5. In a large bowl, whisk together the flour, oats, baking powder, salt, and peanut butter baking chips.
  6. Fold in the wet ingredients until no flour streaks remain.
  7. Pat 2/3 of the dough into a greased 9×13 inch pan.
  8. Spread a layer of strawberry jelly or jam over the dough, using however much desired. (I added just enough so the bottom was completely covered.)
  9. Add the remaining dough to the top of the jam in small chunks.
  10. Bake at 350 degrees for 25-30 minutes, or until golden the top is light to medium golden brown and a toothpick inserted into the bars comes out clean.

Quinoa Chocolate Cake (gf)

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Ever since my lens stopped working (a nicer way of saying I think I might have broken it when my camera fell of the couch), I haven’t made much food. Occasionally I’ll whip up a batch of cookies, but without a way to document what I make, baking is somehow less rewarding.

Photography is something I do instinctively, how I record and remember my life. Unlike memories which fade and contort over time, pictures are constants. I can try to remember things long past, but human memory is fallible. Pictures are reminders of what has existed, how I revisit the past.

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I’m not a very sentimental person despite how sappy I might sound right now, but as my high school graduation rapidly approaches and as I anticipate being uprooted, torn away from the people I have spent so many years with, I can’t help but flip (scroll) through old pictures and reminisce. Try as I might, I cannot fathom a life any different than the one I have now.

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Food might not have the emotional significance of friends, but cooking has become an integral part of my life and I like to remember what I make. I’ve been using my phone’s camera since my f/1.4 lens broke, and it works fine for casual pictures (I like how candid phone pictures look), but my iPhone doesn’t do justice to food.

My fingers itching to practice food photography once more, I ordered a f/1.8 lens from Amazon last week, and though it’s was a hundred dollars, finally I have the ability to take DSLR pictures. My other lens is at the store being evaluated at the moment, but for now this lens will do.

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This chocolate cake is probably my favorite ever. I know I’ve called this the “ultimate” chocolate cake, and I even have another gluten free chocolate cake recipe here, but this cake, this cake exceeds them all.

I use my friends as Guinea pigs for my gluten free foods especially (aren’t I a sweetheart?), and this one cake was received very, very well. One friend who claims to have discerning tastebuds scoffed when I announced the cake was gluten free, said it was good but kind of “empty,” then proceeded to finish her slice. The next day she ate another slice, and the day after had another. (Moral of the story: I think she’s just doesn’t like the idea of gluten free foods.)

My mom said she couldn’t even tell the cake was gluten free, and I agree with that assessment. The cake is moist, tender, and chocolatey – and has made up two out of my three meals today…oops. (I was almost going to see whether I could go an entire day on only chocolate cake, but I relented.)

A bit of advice, though: blend the quinoa mixture well. If not the cake will have a sort of corn meal texture, but it’s not a bad thing (I like it!), just different.

Gluten Free Quinoa Chocolate Cake

Found here.

  • 2/3 cup white or golden quinoa
  • 1 1/3 cup water
  • 1/3 cup milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¾ cup butter, melted and cooled
  • 1 1/2 cups sugar
  • 1 cup cocoa powder
  • 1 1/2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  1. Preheat the oven to 350. Grease and parchment paper two 9 (or 8) inch cake pans.
  2. Rinse the quinoa under cold water. (I forgot to do this and didn’t encounter any problems, but the quinoa can impart the cake with a bitterness if not done in some cases.)
  3. Add the water to the quinoa and bring to a boil. Reduce heat, cover, and let simmer for 10 minutes. Turn off heat and let sit for 10 minutes. Fluff with a fork.
  4. In a blender combine the milk, eggs, and vanilla.
  5. Add the quinoa and butter and blend until smooth.
  6. In a large bowl whisk together the sugar, cocoa, baking powder, baking soda, and salt.
  7. Pour in the liquid ingredients and fold together until smooth.
  8. Divide the batter among the two pans. Bake for around 25 minutes (35 minutes for 8 inch pans) or until a toothpick inserted comes out clean.
  9. Let the cakes cool then frost.

Chocolate Frosting

  • ½ cup butter
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup milk
  1. Melt the butter.
  2. Stir in the cocoa, sugar, salt, and vanilla.
  3. Beat in enough milk to get desired consistency. I didn’t add much and ending up with a soft, fudge-like product.