We went back and modified the recipe that we originally found from Vegan Yum•Yum so that an egg substitute, such as Energ-G Egg Replacer, is not necessary. Instead we used apple sauce, which is usually our go-to replacement for the all-mighty egg…. The result is actually a much lighter, fluffier dough… Yum.

Flour – 1 Cup
Sugar – 1/2 Cup
Baking Powder – 1 1/2 Teaspoons
Salt – 1/4 Teaspoon
Nutmeg – Just a dash
Cinnamon – Just a dash
Soymilk – 1/2 Cup
Apple Cider Vinegar – 1/2 Teaspoon
Vanilla Extract – 1/2 Teaspoon
Applesauce – 1/4 Cup
Earth Balance (or non-dairy margarine) – 4 Tablespoons

Dairy Free Chocolate Chips or Chucks for melting — we used Enjoy Life Chocolate Chunks (try not to eat them all before melting!)

You will need: 2 mixing bowls + one glass bowl for melting chocolate & one sauce pot that is equal in size; wire whisk; spoon for mixing; donut maker;

Mix together the dry ingredients in one bowl and the wet in another and set your chocolate chunks (or chips) to melt. In order to melt without burning, fill the pot with about an inch of water and then place a glass bowl that just fits in, but does not touch the water, into the pot — add the chocolate and then turn on the burner. Once the water starts to steam, you can turn off the burner — the chocolate should melt accordingly, and remove from the heat once it is all melted. Combine the wet and dry ingredients and then set the donut maker to heat — as mentioned in a previous post, our donut maker is by babycakes, which makes mini donuts.

Once the donut maker is ready, spoon in about a tablespoon of the batter per donut mold and cook for 3-5 minutes or until golden brown. Remove the donuts and let them cool until warm — not hot or cold, but warm. Carefully dip each donut into the melted chocolate and then try not to eat them until they have cooled… The longer the donuts cool, the harder the chocolate will become.

Whatever you do, do NOT forget to lick your fingers.

And the NOSH – Did Will eat it? YES! Although he really loved the chocolate before it was melted because it wasn’t as messy. Such a PERFECTIONIST!

In other news, Will’s Kitchen is now running advertising over at http://sprocketink.com/ and http://www.minimunchers.com/ — if you have a website that you would like for us to advertise on, please let us know!

Trust me, if I didn’t tell you carrots were in them, you’d have no idea.

Dairy Free Semi Sweet Chocolate – 1/2 Cup
Carrot Puree – 1/2 Cup
Light Brown Sugar – 1/2 Cup
Soy Buttery Spread – 2 Tablespoons
Cocoa Powder – 1/4 Cup
Vanilla Extract – 2 Teaspoons
Apple Sauce – 1/2 Cup
Flour– 1 Cup
Kosher Salt– 1 Teaspoon

You will need – Mixing Bowl; Measuring tools; Rubber Spatula; Food Processor for Puree; Sauce Pan; Spoon; 9×9″ Baking Dish.

Preheat your oven to 350 degrees and lightly grease the baking dish. Over a very low burner, melt the Semi Sweet Chocolate until creamy and remove from heat. Let the chocolate cool a bit while you puree your carrots and then combine the two in a mixing bowl. Add in the brown sugar, buttery spread, cocoa powder and vanilla and mix together until creamy. Will likes to take his time with this by using a potato masher while pretending to be a giant crushing machine… you may do the same should you be so inspired.

Once the batter is creamy, stir in the apple sauce, flour and salt. The batter will seem thick as you spoon it into the baking dish. Try to keep the batter even in the dish by spreading it around before putting the brownies into bake.

Bake the for approximately 30-35 minutes… Please be sure to wait a few minutes before you attempt to eat — I know, the temptation may be too much to handle, but trust me — the wait will be worth it.

And the NOSH – Did Will eat it? YES, well… sort of. He’s had a nibble here and there — but I think he might be slightly suspect after seeing the carrots as part of the mix… Just trying to keep the little man honest — although it probably doesn’t help that his parents are polishing them off before he has too much time to think about it.

Soy Milk – 1 Cup
Red Wine Vinegar – 1 Teaspoon
Sugar – 3/4 Cup
Canola Oil – 1/2 Cup
Vanilla – 1 1/2 Teaspoon
Flour – 1 Cup
Cocoa Powder – 1/4 Cup
Baking Soda – 3/4 Teaspoon
Baking Powder – 1/2 Teaspoon
Salt – Just a Dash

Icing:
Confectioner’s Sugar – 1 Cup
Cocoa Powder – 1/4 Cup
Soy Milk – 2 1/2 Tablespoons

You will need: Muffin Tin; Muffin Cups; Mixing Bowls; Wire Whisk; Spatula; Soup Ladle

Preheat your oven to 350
In a medium mixing bowl, stir together the Soy Milk, Red Wine Vinegar, Sugar, Canola Oil and Vanilla while your son or daughter prepares the muffin tin and paper cups. In another mixing bowl, combine the Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt — stir with your wire whisk and then add to the liquid mixture. Stir the batter with a spatula until smooth — no lumps allowed!

Using your soup ladle – scoop the batter into the muffin cups  — about 1/4″ from the top of each cup and cook in the oven for 20 minutes. In the mixing bowl used for the dry ingredients, combine the Confectioner’s Sugar, Cocoa Powder and Soy Milk — Whisk until smooth and put in the refrigerator to cool. Once your cupcakes are cooked add your icing. Don’t forget to lick your fingers between all steps. If you don’t plan on eating them right away, put them in the fridge… this will solidify the icing a bit.

And the NOSH – Did Will eat it? Yes. He ate it during and after cooking.. He talked about eating the cupcakes at dinner.. and although I’m not positive… I’m pretty sure he’s dreaming about them right now too!