Easter Wrapup + Candy Studded Brownies

I used to love winter. The thrill of snow days was always so exciting. But not so much anymore. I don't know if it's because I'm older and can't stand the cold or the thrill of it all has died down. Regardless, I can't wait for warmer days. Spring has been a tease so far, but North Carolina got a little peek of it for Easter weekend. I tried to put aside my school work for a couple of days and just soak up the rays and bake, bake, bake.

The baking started with a brownie by Doron Petersan topped with Easter candies, idea courtesy of The Domestic Rebel. Although my candy choices weren't exactly vegan, the toppings could easily be replaced with your choice of candies.

Next on the list, Sweet Dough for Easter morning breakfast nests. I used hard boiled eggs, but to veganize, the dough could be shaped in nests and baked. After baking, a plastic egg could be inserted in the center. Glaze with lemon zest icing.

Serve the nests on a bed of grass with jelly beans, if desired.

Now on to the grand finale, cupcakes. I'll give you a sneak peak now, but next week they will be the featured post. What kind do you think they are?

Now back to the brownies, from the beginning of the post. These are extra special with chocolate chips studded throughout and baked with coffee concentrate. These would be a great way to use up any extra easter candy.

What have you been making? What's your favorite season?

Candy Studded Brownies Adapted from Doron Petersan and The Domestic Rebel

Ingredients

• 1/4 cup coffee concentrate + 1/3 + 1/8 cup water (Tip: Measure concentrate in measuring cup. Then pour water on top to 2/3 cup mark) OR use 2/3 cup brewed coffee
• 1 tbsp Earth Balance buttery stick
• 2 ounces chocolate chips 

• 2   3/4 cup plus 1 tbsp sugar
• 1 cup cocoa powder
• 1   1/2 tsp salt

• 2/3 cup canola oil
• 2/3 cup water
• 1 tbsp vanilla

• 2 cups plus 3 tbsp all purpose flour
• 1 tsp baking powder
• 3/4 cup chocolate chips

• Candy

Instructions

Preheat oven to 350 degrees.

In a microwave safe bowl, melt butter and chocolate chips with coffee in microwave at 60 percent power in 1 minute intervals until completely melted.

In a large bowl, combine sugar, cocoa powder and salt. Add oil, water and vanilla and combine.

In a large measuring cup, mix flour and baking powder. Add chocolate chips. Pour into wet ingredients and mix until combined.

Pour batter into one large 9 by 13 inch baking pan or two smaller pans - Recommended: 8 x 8 inch square pan and 7 by 11 inch baking pan.

Bake brownies for 40 minutes. Add candies.Bake for an additional 5 minutes or until toothpick inserted in the center comes out clean. If using marshmallows, the candy will puff up and will lightly brown.

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Banana Cream Granola Parfaits + MCM Registration

It's Marine Corps Marathon registration day. Where thousands of runners vie for their chance to run the People's Marathon. I don't know which is scarier - trying to get in or the morning before the race starts, standing in the freezing cold scared of what's before you.

Sometimes you forget why you signed yourself up for this torture - all the grueling hot and humid early morning training runs.

But on race day it all becomes clear. Whether you're having a good running day or not, beauty surrounds you. There's running through Rock Creek Park at the beginning, running over Key Bridge with the Potomac rippling under you, going down M Street with its cheering crowds, the long trek down to Hains Point, finally making it to the Mall, running in front of the Capital, beating the bridge, meandering through Crystal City and finally making it back to Arlington. That hill at the end is nothing. It's all worth it, and it doesn't hurt you get your medal from a Marine.

So how do you secure your spot?

1) Take @orginalstalet's advice: typing drills.

2) If you don't get in on registration day, look on MCM's Facebook page. I decided to run after the registration date in 2010. I looked on the page and people were posting their bibs they could no longer use because of injury, etc. You can legally transfer up to a certain date.

3) Stay calm while waiting on registration time by making a banana cream granola parfait. You don't want to be weak when the frantic website reloading and info entering occurs.

Fingers crossed, this will be my fourth MCM. It's the only marathon I've ever done, but I'm pretty sure it's one of the best. Good luck to everyone trying to register. It's a great race.

These parfaits do require work the day before, but it makes breakfast easy the next day. Just layer everything together and you have a sweet and filling breakfast.

Banana Cream Granola Parfaits Adapted from Forks over Knives

Makes about 12    4 oz   parfaits

Ingredients

Banana Cream:

• 1   16 oz   package silken tofu
• 3 ripe bananas
• Juice of 1 lemon
• 1/2 cup brown rice syrup
• 1 tsp vanilla extract
• 1/8 tsp salt

• 1 batch Maple Coconut Granola

• Strawberries and blueberries - or your favorite fruit

Instructions

Blend top ingredients in a blender (silken tofu, bananas, lemon juice, brown rice syrup, vanilla extract and salt) until smooth and creamy, about five minutes.

Chill overnight.

Layer parfaits: pour 2 medium spoonfuls of banana cream into glass, top with 3 small spoonfuls of granola, 3 sliced strawberries, 6 blueberries. Repeat until glass filled. Top with granola and a drop of cream.

Jelly Bean Cookies

Instagram - you fooled me.

You made me think my pictures were special.

You made me think my pictures were foodgawker worthy.

You made me think one filter could turn an iPhone shot into a masterpiece.

But it's not true.

I'm not a photographer. I'm not a Photoshop pro. And your app can't make me one. But it can inspire me.

Seeing all the beautiful food blogs out there has inspired me to create my own beautiful pictures. As this blog has progressed, I have been trying to improve my photo skills. This is the first post where I really spent a lot of time food styling and using Photoshop to improve my pictures. It's a work in progress, but I like how it's going.


I introduce you to Jelly Bean cookies. I tried these last Easter and I was in love. To be honest, I haven't been able to stop thinking about them.

They are fruity and buttery (with no butter of course!) I'm pretty sure I'd rather have these any day over chocolate chip cookies. Don't get me started on my love for fruity gummy snacks. These can be made two ways either soft (bake 10 minutes) or crispy (bake 12 minutes.) I prefer soft, but make one batch of each so you can decide for yourself.

Jelly Bean Cookies Adapted from In Katrina's Kitchen

Ingredients

• 1 cup Earth Balance Shortening, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla

• 1/2 cup unsweetened applesauce

• 2    1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt

• 1 cup jelly beans

Instructions

Preheat oven to 350 degrees.

Beat softened shortening with sugars and vanilla.

Add applesauce a 1/4 cup at a time, until combined.

Combine dry ingredients (flour, baking soda and salt) in measuring cup.

Slowly add dry ingredients to wet.

Fold in jelly beans.

Divide into 24 equal pieces. Roll into balls and flatten slightly.

Bake 10 minutes for a soft cookie or 12 minutes for a crispy cookie. Cookie will puff up and will firm up while cooling. Let cool on baking sheets for 10 minutes (if making soft) or 5 minutes (if making crispy.) Transfer to a wire rack.

Nutrition Facts

Calories:                        210
Total Fat:                         8 g
Saturated Fat:              2 g
Cholesterol:                     0 mg
Sodium:                            155 mg
Potassium:                        42 mg
Total Carbohydrate:       35 g
Fiber:                                   0 g
Sugars:                               23 g
Protein:                              1 g

My running story + Maple Coconut Granola

Starting this week, megbakes will have a special post on Wednesdays devoted to running tips and healthy recipes.

I hated to run. You couldn't pay me to run. It was torture.

But something happened. I can't exactly pinpoint what. Was it to get fit for swim team? Was it because I was scared of a backpacking trip or was it because I found I liked the challenge?

Something about pushing myself that extra mile invigorated me - so much so I ran 11 miles straight on a treadmill.

Running stopped though when out of nowhere the ball of my foot was in tremendous pain. I couldn't put pressure on it. I couldn't wear a shoe it was so swollen.

I was off the 'mill and the roads for over three months. I kept some fitness cycling, but it just wasn't running.

Once I felt like my foot was almost back to normal, I cautiously tried it out. I only ran 6/10ths of a mile that day, but I knew I was ready to run again.

After that, I increased my mileage little by little and before I knew it, I was signing up for my first marathon, the Marine Corps Marathon.

With training for my fourth marathon coming up, I think I've learned valuable lessons in how to run and how to fuel.

So each Wednesday, I'll share a running tip and a healthy treat to fuel your runs.

For the inaugural post I introduce you to my favorite granola - Maple Coconut with almonds and raisins.

It's perfect for breakfast or a snack and it's easy to make.

Be careful though, it's addictive!

Maple Coconut Granola Adapted from Edward & Sons

Ingredients

• 3 cups rolled oats (Recommended: Bob's Red Mill)
• 1/4 cup whole wheat flour
• 1/4 cup coconut flakes
• 3/4 cup whole roasted unsalted almonds
• 1/4 cup raisins
• 1/2 tsp cinnamon

• 1/2 cup maple syrup
• 1/2 cup canola/olive oil mix
• 1 tsp vanilla

Instructions

Preheat oven to 300 degrees.

Combine dry ingredients from top column in a large bowl.

Combine wet ingredients from second column in a medium bowl.

Pour liquid ingredients into large bowl. Coat oats with liquid.

Transfer coated oats to greased baking sheet.

Bake for 30 minutes. Stir oats and bake for an additional 20 minutes.

Muffin Madness: Jumbo Sweet Potato Swirl Muffins

The NCAA Tournament is fast approaching and that can mean only one thing, muffins! While filling out your bracket, munch on one of these sweet potato swirl muffins.

When I was a senior in high school my math class filled out brackets. Somehow or another my bracket was #1. It hasn't happened since, so I can only assume I had a muffin when picking out my bracket.

Now a word on the inspiration for the muffins. Minimalist Baker had a great post on Sweet Potato Almond Butter Muffins. She talked about trying peanut butter on a sweet potato. Now sweet potatoes are my favorite food and I've tried them lots of different ways, but never with peanut butter. That night I tried it and I was amazed. So, I had to come up with my own Sweet Potato muffin recipe.

The result was a coconut milk batter, thanks to Hell Yeah It's Vegan!, and a chocolate swirl, thanks to Isa Chandra Moskowitz. See the below video for how to swirl the sweet potato and chocolate peanut butter batters.

Hope you enjoy them as much as I do and good luck filling out your brackets!

Jumbo Sweet Potato Swirl Muffins Adapted from Hell Yeah It's Vegan!, Isa Chandra Moskowitz and Minimalist Baker

Makes 8 jumbo muffins

Ingredients

• 1   1/2 cups mashed roasted sweet potato
• 3/4 cup coconut milk
• 2/3 cup brown sugar (Make your own with Slow Club Cookery's recipe)
• 1/3 cup water
• 1/4 cup canola oil
• 2 tbsp maple syrup
• Juice of 1 lemon

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg

• 3 tbsp boiling water
• 1   1/2 tbsp cocoa powder
• 1   1/2 tbsp peanut butter

Instructions

Preheat oven to 400 degrees. 

Mix liquid ingredients from first column in large bowl.

Mix dry ingredients from second column in measuring cup. 

Pour dry ingredients into wet and combine.

Measure out one cup of batter and transfer to medium bowl. 

In a small bowl, combine boiling water, cocoa powder and peanut butter to make a paste.

Pour paste into medium bowl with reserved sweet potato batter. Combine.

Grease a jumbo muffin tin. Alternate sweet potato and chocolate peanut butter batters. Once muffin tin is full, use a toothpick to gently swirl the two batters together.

Bake for 26 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Nutrition Facts

Calories                                    330 calories

Total Fat                                     9 g

Saturated Fat                            1 g

Cholesterol                                  0 mg

Sodium                                      464 mg

Potassium                                 363 mg

Total Carbohydrate                64 g

Fiber                                            3 g

Sugars                                         32 g

Protein                                         5g

Leprechaun Cake

Leprechauns. Mischievous small men playing tricks on boys and girls. I wasn't expecting to come across any in the kitchen, but I was in for a surprise. It seemed like a normal baking day. I whipped up chocolate cake batter and mint oreo frosting with ease, however, I knew someone was messing with me when I started assembling the cake.

As I peeled the parchment paper from the cake, I could tell something was wrong. The cake felt too fragile. I hoped it was just my imagination as I slid my knife in to cut the cake in half. But it wasn't. The cake began to crumble and my big hopes for a delicious St. Patrick's Day treat were vanishing.

Perfect batter

Perfect mint oreo frosting

Then it occurred to me. The leprechauns must have turned the oven temperature down or tricked the cake into bouncing back to the touch when really it wasn't ready. I surely couldn't have done something wrong.

Winnie looking for leprechauns

Well, whatever happened, I almost had another breakdown like with the Cinnamon Cream Sandwich Cookies. Instead I decided to trudge ahead and hope for the best. I assembled the cake carefully transporting the broken pieces of cake, pouring melted chocolate over the cake and topping it with crumbled oreos. The result was one of the best cakes I've ever had. Thanks leprechauns! Your trickery can't stop me from making a great cake.

Chocolate Cake Adapted from Sticky Fingers' Sweets

Ingredients

• 2   2/3 cup all purpose flour
• 1/2 cup whole wheat flour
• 1   2/3 cup sugar
• 1/2 cup cocoa powder
• 1 tsp salt
• 1 tbsp baking powder

• 1   3/4 cup water
• 2/3 cup canola oil
• 1 tbsp vanilla extract
• 1/2 tsp mint extract

• 2 tbsp apple cider vinegar

Instructions

Preheat oven to 350 degrees.

Mix all dry ingredients from first column in large bowl. 

Whisk all liquid ingredients from second column in medium sized bowl.

Pour liquid ingredients into dry ingredients and mix.

Once thoroughly combined, add apple cider vinegar. Mix until you see parts of the batter change color. It does not need to be completely combined.

Pour into a 10 x 15 inch pan lined with parchment paper. 

Bake for 20 minutes or until the cake bounces back to the touch.

Mint Oreo Frosting Adapted from Sticky Fingers' Sweets

Ingredients

• 6 tbsp Earth Balance shortening
• 2 tbsp Earth Balance buttery spread

• 1    1/3 cup powdered sugar

• 1 tsp vanilla extract
• 1/4 tsp mint extract
• 1 tbsp almond milk
• 5 drops green food coloring

• 5 crushed cool mint oreos 

Instructions

Beat shortening and butter with a hand mixer until combined.

Add powdered sugar 1/3 cup at a time.

Add liquid ingredients from third column.

Beat until fluffy, about three minutes.

Fold in crushed oreos.

Cake Assembly

Ingredients

• 1 chocolate cake

• 1 batch mint oreo frosting

• 1 cup chocolate chips

• 5 crushed Cool Mint Oreos

Instructions

Cut cake in half.

Spread one half with mint oreo frosting.

Top with unfrosted cake half.

Melt chocolate chips and pour over cake.

Sprinkle with crushed oreos.

Cinnamon Cream Sandwich Cookies

As much as I love to bake, it can also frustrate me. My absolute worst baking happens with sugar cookies. I can't roll out the dough and after all that work, the cookies don't taste that great. Needless to say, I'm emotionally unstable after all this. Well, when I had the leftover cinnamon frosting from the Cinnamon Heart Cupcakes I needed something to spread it on. The answer was a sandwich cookie.

I quickly remembered making Isa Chandra Moskowitz's "Ooh La Las" and didn't remember having any problems, but boy was I wrong. Although the dough came together quickly, there was rolling involved (see above comments on rolling.) I was already tired from the cupcake and bread making of the day, so there was no way I wanted to hear some lip from a sassy dough that didn't want to cooperate. But that's what I got. So I talked back.

Sometimes that's just what you have to do. And I don't mean having an attitude, but finding poise in tough situations. Even though this is not what I did at first, I cursed at the dough and threw it in rage, I eventually calmed down and found a solution. I'll share it with you now.

After you make the dough, allow it to chill for thirty minutes. I know that's not super fun, but I think it helps. After, divide the dough in four pieces. Put one piece between two pieces of parchment paper. Then use a rolling pin to slightly flatten the dough. Once flat, remove top piece of parchment. Now use a 1  1/2 inch diameter cookie cutter. If you don't have one, look around for spice lids. I found a cinnamon cap that was perfect. Just make sure you clean it well afterwards. 

Now here comes the tricky part. After you press the dough with a cookie cutter, carefully pull it away from the dough. If the dough does not stick in your cutter, continue to press rest of dough. Once through, pull surrounding dough away. If it does not easily pull away, then put whole piece of parchment paper in fridge for 5 minutes. After it should be easier to pull dough away. If the dough sticks in the cookie cutter just gently push it out. Thicker dough is easier to cut.

So after all that mayhem, the cookies turned out delicious. So I definitely wouldn't discourage anyone from making them.

Hope you have a baking assistant like Winston to keep you in line, when and if, you have baking catastrophes.

Cinnamon Cream Sandwich Cookies Adapted from Isa Chandra Moskowitz

Ingredients

• 3/4 cup Earth Balance shortening
• 1 cup sugar  

• 2 tsp vanilla extract
• 1/2 cup unsweetened almond milk    

• 1    1/2 cups all purpose flour
• 3/4 cup cocoa powder
• 2 tsp cornstarch
• 1/2 tsp salt
• 1/4 tsp baking soda

Instructions

Using a handheld mixer beat shortening and sugar in a large bowl. 

When combined, add vanilla and almond milk.

Add rest of ingredients from third column. 

Chill dough for 30 minutes.

Preheat oven to 325 degrees.

Remove dough and divide into 4 equal pieces. 

Place one piece of dough in between two pieces of parchment paper. Roll until flat. Cut out with 1  1/2 diameter cookie cutter. (See above for more detailed instructions.)

Transport parchment paper with cookie rounds to baking sheet.

Bake for 12 minutes. Cool for 5 minutes and transfer to cooling rack.

Cinnamon Frosting Adapted from Vegan Cupcakes Take Over the World Note: makes enough for two recipes

Ingredients

• 1/2 cup Earth Balance shortening
• 1/2 cup Earth Balance buttery spread 

• 3   1/2 cups powdered sugar

• 1    1/4 tsp vanilla extract
• 1/2 tsp cinnamon extract
• 1/4 cup unsweetened vanilla almond milk

Instructions

Beat shortening and butter with a handheld mixture until combined, about one minute. Scrape down sides to ensure completely combined. 

Add powdered sugar. Cover mixing bowl with dish towel to protect against spills. Beat for three minutes.

Add vanilla and cinnamon extracts and almond milk. Beat for five minutes or until icing is fluffy.

Using either a spatula or piping bag spread frosting over one cookie. Top with another cookie.

Nutrition Facts

One sandwich cookie - makes 40 (includes amount of frosting used if use half a batch)

Calories                              115
Total Fat                             6 g
Saturated Fat                      2 g
Cholesterol                         3 mg
Sodium                              50 mg
Potassium                           9 mg
Total Carbohydrate          14 g
Fiber                                       0 g
Sugars                                  10 g
Protein                                  1 g