DIET, DESSERT AND DOGS HAS MOVED!

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As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

 

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A couple of weeks ago, I posted a blog entry about the trio of chocolate desserts I’d created for Valentine’s Day, each with at least one “secret” ingredient that conferred extra health benefits.  I promised to post the recipes for each one, starting with the Gluten-Free Brownie and followed by the Vegan Molten Chocolate Cakes. Since I’ve already posted the first two recipes of

****BULLETIN****BULLETIN****BULLETIN*****

We interrupt this blogcast to bring you this breaking news that Ricki’s recipe for Vegan Molten Chocolate Cakes has been voted the winner of the Vegetable Love contest over at Susan’s Fat Free Vegan Kitchen ! (Well, okay, maybe it was by a very small margin, but we’re not complaining).  The contest asked participants to submit recipes for romantic, vegan, low-fat dishes that contained vegetables.   Skip on over and take a look at all the fabulous entries!

I have to admit that I was completely taken by surprise (thanks, Veggie Girl, for the heads up via your comment!) and absolutely thrilled.  Baking, like writing, is something I love doing so much that I’d still do it even if I weren’t being paid for it (hey! wait a second. . . I am doing it and I’m not being. . . ).  But it’s so great to have the positive feedback on this blog (Your comments are great!  Keep ’em coming!!) and to know that people out there enjoy the recipes. 

So thank you all for voting, thank you for reading, and a big thank you for encouraging me to keep on doing something I adore.  (Now, if only I could figure out how to put that cute little heart-beet icon on my blog page. . . ).

****WE APOLOGIZE FOR THE INTERRUPTION. AND NOW, BACK TO OUR REGULARLY SCHEDULED BLOG ENTRY, ALREADY IN PROGRESS.****

the trio, I thought today, Valentine’s Day, would be the perfect time to post the final recipe.  These aren’t exactly what I’d call “romantic” cookies (at least, not in the same way that an oozing, gooey, warm molten center might be), but they are definitely a heartfelt offering of love.

Pairing eggplant puree with chocolate and peanut butter, these cookies provide some heart-healthy fats (monounsaturated in the peanuts) and great antioxidant benefits (the anthocyanins in the eggplant, flavonoids in cocoa), plus great fiber.  They’ve also been kid-tested and approved by several of my friends’ and colleagues’ children, and I am happy to report that absolutely NO eggplant was detectable in the fudgy, peanutty, chocolatey treats.

Finally, I’m going to beg solicit plead implore ask you once again if you’ve got any neat ideas for a Valentine’s Day dinner that my HH and I will share on Saturday (we’re deferring the Big Day by two days, so you still have time!!).  Since you’ll all be done with your own dinners by then, how about telling me what YOU all had?  Then I can copy plagiarize reproduce honor your great dishes by trying some of them out at our own dinner.

Happy Valentine’s Day, everyone!  Hope it’s both sweet and loving.

Chocolate Peanut Butter Fudgies 

TO VIEW THIS COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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Ever since I was a teenager, I’ve had an ongoing love affair with the antipodes.  Well, come to think of it, that would be a one-sided love affair, since I’ve never actually been there. But hey, that’s okay.  I’m accustomed to those; my entire adolescence was flush with unrequited love.

I’ve dreamt of visiting the Land Down Under since I was about 13.  When the Australian Women’s Weekly cookbooks finally made their way across the Atlantic, I was first in line to buy them (favorites include Biscuits and Slices, Vegetarian, and Chocolate titles).  I’ve read The Thorn Birds and Oscar and Lucinda; I dutifully watched the Crocodile Dundee movie and delighted over Babe; I was a devoted fan of the Dame Edna show and ran out to buy the first Crowded House CD to hit our airwaves (though I never became a fan of Kylie Minogue). I adore the whole lot of Australian thespians: Hugh Jackman, Naomi Watts, Geoffrey Rush, Cate Blanchett, Eric Bana, and of course Nicole Kidman (I mean, how could you not?  She’s just so NOT Julia Roberts). 

Age and years didn’t dampen my ardor, either. While studying for my PhD, I had a searing crush on a fellow student, Charlie Ferrall (I know! Can you believe his name is a homophone for “feral”??), whose Australian accent, the same one my friend Sterlin and I tried to imitate and had decided was the most incredibly sexy sound on earth, was his natural way of speaking. (Hey, Charlie, if you’re reading, G’day! How ya doin’, mate? Ever get that dissertation finished?). 

anzactower3.jpg Then, several years ago, I managed to arrange a teaching exchange with a college professor in Melbourne.  Yippee–an entire year of Living the Dream! The arrangement had us trading jobs while still technically employed by our “home institutions”–perfect for me, considering that the Canadian dollar was worth more than the Australian dollar at the time. We got as far as the final stages of the exchange–down to specific dates, meeting places, and a steamer trunk purchase–before the other woman backed out at the last moment. 

“I’m so sorry to do this to you at such a late date,” she wrote in an email.  “But we looked into the rentals in Toronto, and simply can’t afford to live there.”  Apparently, Toronto has recently been dubbed “the New York of Canada,” and astronomical rents may be one reason why. In fact, if I remember correctly, that Australian teacher ended up in Manhattan.

In the end, all I had to cling to were my memories of my (one-sided) intercontinental romance, a bad imitation of an Australian accent, and yet another CD to sell on eBay. 

Well, I had been disappointed in love before, so I decided to stop whinging about it and just get on with it–no worries!  And since I’ve entered the blogging universe, I’ve come across several fabulous Australianauthored blogs, many of which have become bookmarked favorites, so I can at least pursue a vicarious existence across the Pacific.  If I couldn’t actually live there, I could cook as if I did.  After all, this Sheila can still bake, right? And that made me one happy little Vegemite (though I probably still wouldn’t eat the stuff; sorry).

I’d read about Anzac cookies several times over the years, and always wanted to give them a try.  A quick search on the internet turned up some interesting information. Apparently, the original cookies, baked for soldiers abroad during World War One, were created so that something nourishing (they contain whole oats) could be sent to the troops in Gallipoli without spoiling before they got there.  In order to accomplish that lofty goal, the biscuits had to be able to withstand a two month-long boat ride without refrigeration. The resulting biscuits were very dry, not very sweet, and baked within an inch of a career as Tony Soprano’s favorite footwear.   

Modern Anzac biscuits, I’ve discovered, have a bit more sugar in them than the traditional kind, but are still crispy biscuits made with only a few basic ingredients.  Every recipe I’ve seen calls for boiling water mixed with baking soda, which is then poured into the cooked sweeteners.  All the cookies contain flour, oats, and coconut, but no eggs (or salt or vanilla), so they’re naturally suited to vegans, too.  My HH adores coconut, so it was a fair bet he’d like them. 

I decided to play with the traditional recipe somewhat and add the missing salt and vanilla.  I also used a combination of brown rice syrup (to duplicate the golden syrup of the original) and Sucanat for a little more sweetness.  And, of course, I baked them a little less than the traditional kind, as I am fond of my teeth and would like to keep them. The result was a spiffy little biscuit–and that’s no skite.

Well, enough yabbering.  Time for the recipe.  You reckon?

(“Mum, you know we love you and everything, but sometimes, you can be such a whacker.”)

Anzac Biscuits (original recipe from Kitchen Classics’ Sweet and Savoury Bites, edited by Jane Price )

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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[Note:  mine really did turn out pretty yellow, though not quite as Day-Glo as in this photo.  I think it had something to do with the combination of brown rice syrup and being north of the equator.]

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.