Sweet Potato Brownies (Vegan)

As much as Bacon, I equally love my veggies too. I've learned that there are alternatives to cooking, and many ways to substitute ingredients to find that loophole in eating treats. This is a fantastic way to disguise some extra nutrients in your brownies. You get some extra protein (5.6 grams per brownie) iron from the cocoa, with a vegetable serving, all at the same time. I call that a WIN!

3/4 cup Garnet Yam or Sweet potato, mashed

1 cup peanut butter
 (creamy or chunky, they both work)
1 tsp Vanilla extract

1/3 cup AP flour (You can substitute Oat or gluten free flour)

1/2 cup mini chocolate chips + more for the top, optional

1/2 cup sugar

1/3 cup cocoa powder

1 tsp baking soda 

1/4 tsp salt

Mix Peanut Butter, Yam and vanilla extract. Stir in dry ingredients until well incorporated. Spread evenly on a 8x8 Brownie pan and Bake at 325˚ for 20min, until the middle is no longer gooey. (Yes, that's a technical term). Here's the hardest part. WAIT until cooled to cut and eat.

Scallion Pancake

It's about time I post how to make these. As much as Thanksgiving Turkey is a tradition, so is Turkey Jook and Scallion Pancakes the next morning. My Aunt used to make these for the family and was the Master Chef and never measured a thing. For all the in between time I wanted them, I started making them as well. I also don't measure anything while making these, so here goes some approximations with pictures.


Ingredients
3 c AP Flour
1 c water
4 tbs Vegetable Shortening or Lard
1.5 tbs sesame oil
2 tsp Kosher salt
5 stalks scallions, chopped (1.5c)
Vegetable oil or Bacon renderings for frying.

The dough is 2-2.5c AP flour to 1c room temperature water. Mix until it's a soft shaggy ball and cover. Let rest for 4-12 hours.

On a well floured surface, roll out the dough. 

Spread a thin layer of lard or vegetable shortening (crisco) evenly. 

Add a thin layer of sesame oil. Sprinkle salt and scallions. Roll up the dough and cut into 2.5-3in pieces. 

Pinch both ends closed, flatten and roll out into a pancake. Add a little vegetable oil to a pan and fry on a medium heat until browned. (Tip when it begins to be translucent, flip).

Let cool until you no longer burn your mouth and EAT!

Milk Bread

Asian stlyes milk bread is another favorite. Soft and moist, but not too sweet. This makes the BEST french toast, PB&J's and a mean base for cinnamon raisin bread (pictured left). 

Tangzhou
1/2c Milk
2 Tbs Bread flour

Dough
2 1/2c Bread Flour
2 tsp Yeast
1 egg
1/2 c Milk
2 Tbs Butter
3 Tbs Granulated Sugar
1 tsp Kosher Salt

Heat up Milk and Bread Flour, whisking to create the Tangzhou. This

comes out like a Roux. Set aside to cool and whisk in the egg.

In a bowl, mix the remaining dry ingredients. Warm your milk and butter to lukewarm and add to the bowl with the Tangzhou. Mix until it becomes a ball. Cover and let sit until the dough doubles, about an hour depending on your room temperature. Punch down and let the dough rise again.

Cut dough into quarters. Flatten, fold into thirds. Roll out and then roll into a ball in the pan. Let proof for 30 minutes. Brush with an egg wash and Bake at 350˚ for 15-18 minutes, until browned on top.

Chex Mix

A favorite snack back in the Hawaiian Islands and crowd pleaser at parties, at the beach, or by yourself on the couch bingeing on Netflix.

Sauce Base
1 cup butter

1 cup granulated sugar

1 cup vegetable oil

1 cup light corn syrup

2 tbs Shoyu sauce


Snack Mix
2 (12oz) packages crispy corn and rice cereal (Chex, Crispex, etc)
2c pretzels
1.5c Roasted Peanuts

optional
additional mix ideas (Cheerios, honeycomb, bugels) 
1 (1.9 ounce) bottle aji nori furikake

Directions

Preheat oven to 225 degrees F (110 degrees C).

Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.

Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.