Red Velour Cupcakes with Vanilla Buttercream Frosting!

This post has been a long time coming.  Not only because for the last couple of day the internet/computer/camera have all been giving me issues, but also because Red Velvet Cupcakes have been  a challenge for me to create.  I strived always for that perfect bouncy, light and airy texture and rich chocolate flavor, yet it did allude me quite often.  So, finally I can give you the perfect, light, chocolaty, bouncy beautiful slightly red beauty that is the Red Velvet Cupcake…only…I am calling her a Red Velour Cupcake.  I want you to remember these, they will stand out in flavor and texture yes, but also, now the name will stand out as well!

Now, onto music.  If you at all follow The Vegan Crush, then you know how I love the 80′s, be it the music, the movies…yes, even some of the fashion…so, I’ve decided to add this video, which is…I’m gonna say, my favorite movie, probably of all time!  Goodness, I’m loony @_@

What a feeling, Irene Cara, from, you guessed it…Flashdance!


One of my minis!




2 1/2 cups cake flour

1 tsp baking powder

1 tsp salt

2 tbsp unsweetened cocoa powder

2 tbsp red food coloring

1/2 cup Earth Balance, room temp

1 1/2 cups sugar

2 replacers

1 tsp vanilla

1 cup buttermilk substitute, (recipe to follow)

1 tsp white vinegar

1 tsp baking soda


Buttermilk substitute:

1 cup hemp milk, room temp

1 tbsp lemon juice


In a small bowl, mix together the hemp milk and lemon juice and let stand for 5 minutes.  That’s all!




Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners.  I did half regular and half mini.

In a medium bowl, whisk together the cake flour, baking powder, and salt.  In a smaller bowl, mix food coloring and cocoa powder into a smooth paste and set aside.

Using a hand mixer on medium, in a large bowl, cream the Earth Balance and sugar together until light and fluffy.  Add in the egg replacers, one at a time, beating as you go.  Then beat in the vanilla and red cocoa paste.  Now add 1/3 of the flour mixture to the EarthBalance mixture, beat well, then beat in 1/2 of the buttermilk substitute. Beat in another 1/3 of flour mixture, then second half of buttermilk substitute. End with the last 1/3 of the flour mixture being added, beat until well combined,  remembering to scrape down the sides of bowl with a spatula to incorporate everything.

In a small bowl, mix vinegar and baking soda, being careful as it will fizz up a bit.  Now add the vinegar mixture to the cake batter and stir well to combine.

letting them cool

Using a 1 1/2 inch ice cream scoop, fill the cups just about 3/4 full.  Bake for approximately 20-25 minutes, rotating pans halfway through.  Insert a toothpick into the center, if it come out clean, they’re done, they’ll also have a good bounce back when they’re ready!

Let them cool in the cupcakes tin for about 5 minutes, then transfer to a wire rack and allow to cool completely before frosting.


I know that a lot of people use a cream cheese frosting, but I was really in love with with my vanilla buttercream from the Poundcake Cupcake recipe a couple days ago, so I decided to use that!



different sizes!


Until we eat again!  Enjoy!




Molten Chocolate Cupcakes

I know these are a day late, I’ve been having internet issues…not a good thing when you’re trying to post a daily blog.

Anyway, these are probably the simplest cupcakes so far.  Minimal ingredients, quick prep and cook time and the topping is just a simple powdered sugar dusting!  Love it!


The photos unfortunately are going to have to wait until tomorrow :(  also because of the  computer and the internet issues.

Also, I know it may seem a bit redundant to make another chocolate cupcake this week, but come on…molten chocolate?  How could I not @_@


Song today…I was late in making these the other night because of my Parkour class!  Here is a favorite that my instructor plays in class,  Diam’s is the band and “1980″ is the song:


Here goes!



4 tbsp Earth Balance, room temp

1/2 cup sugar

1 egg replacer

1/2 cup flour

1 tbsp cocoa

1/4 cup semi-sweet chocolate chips

powdered sugar


This makes 6 cupcakes.


Preheat oven to 375 degrees, and line a muffin tin with cupcake liners.


In a medium bowl, with a hand mixer on medium, cream the Earth Balance, sugar, egg replacer, flour and cocoa until combined and smooth.  Now scoop half of the batter into the bottom of the liners and drop in your chocolate chips.  I used about 6 chips in each.  Next, you’re going to spoon the rest of the batter over the top of the chocolate chips, covering them completely.

Now bake for 20-25 minutes, until the tops bounce back.

Let cool for 5 minutes in the tin, transfer to a wire rack and gently sift the powdered sugar over the top.  Thats all.  Don’t wait til they cool completely silly, you just made molten cupcakes, now act like it!


Until we eat again.






Poundcake Cupcakes with Vanilla Buttercream Frosting!

Day 4 and I’m slowly going into sugar shock!  Thank goodness I have a lot of coworkers who just happen to love my cupcakes, because hubs and I can’t handle this load on our own!

These, obviously are inspired by pound cake!  This is a rich, more dense cupcake than our previous light and airy ones.

Be warned…these bitches are SWEET!!!

So, hubs really helped me a lot with these ones, so, todays song is for him!


Poundcake Cupcakes with Vanilla Buttercream Frosting




1 (8oz) package Tofutti Cream Cheese

1 1/2 cups Earth Balance, room temp

3 cups granulated sugar

6 egg replacers

1 tsp vanilla

3 cups all purpose flour

1 tsp baking powder

1/2 tsp salt


Vanilla Buttercream Frosting:

1 cup Earth Balance, room temp

3 1/4 cups confectioner (powdered) sugar

1/4 tsp salt

1 tsp vanilla

2 tbsp hemp milk


With a hand mixer on medium, cream the Earth Balance until smooth.  Lower the speed and add the sugar slowly.  Once incorporated increase the speed and add the vanilla, salt and hemp milk and beat until smooth.



Makes about 24 regular sized cupcakes.
Preheat oven to 375 degrees and line a muffin tin with cupcake liners.


With a hand mixer on medium, in a large bowl, cream the Earth Balance and tofutti until smooth.  Add the sugar gradually and beat until fluffy.  Add the egg replacer a 1/4 at a time, beating well with each addition.  Now add the vanilla and mix until fully incorporated.

In a separate bowl, whisk together the flour, baking powder and salt and add this to the wet ingredients a 1/3 at a time.

As usual, using your trusty 1 1/2 inch ice cream scooper, spoon the batter into the cupcake liners and bake for 25-27 minutes, until a toothpick poked through the center comes out clean!

Let them cool in the pan for a few minutes and then place them on a wire rack to cool completely.

Poundcake Cupcakes with Vanilla Buttercream Frosting!

Once cooled, fill a sandwich baggy with the corner tip cut off with the buttercream and “pipe” the frosting onto the cupcakes…or if you’re not feelin fancy, just slap it on with a butter knife and call it a day!  Its gonna taste the same I guarantee!


Stay tuned for tomorrows cupcake!  Its gonna be a doozy!






Strawberry Shortcake Cupcakes with Strawberry Coconut Whip!

Oh goodness!  For real?  These are probably my favorite cupcakes.  I would’ve saved them for last, but I just had to let you know about them now!

I know it’s late, but our internet was down all night and I just got home from a long day at work, so I don’t want to keep you waiting any longer for the best cupcakes of the week so far!

So, I know most of you at the moment don’t have access to amazing fresh strawberries like we do in Southern California…sucks for you, but, that does not mean that you can’t have these.  You just need to replace the fresh strawberries with frozen or use strawberry preserves.


One of my and actually my brothers favorite bands, Grand Funk Railroad.  Pops grew us up on this stuff!


In addition to the regular sized cupcakes, I decided to do minis as well, because I thought those would be a fun change!  Also, they’re easy to share :)


Strawberry Shortcake Cupcakes with Strawberry Coconut Whip



2 cups  sugar

1 cup Earth Balance

1 cup Tofutti sour cream

3 egg replacers

1 tsp vanilla

2 ¼ cups  flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups fresh strawberries, diced or 1 cup strawberry preserves


Strawberry Coconut Whip:

1 cup canned coconut milk, chilled very cold

1 tsp vanilla

1 1/2 Tbsp granulated sugar

1/3 cup fresh strawberries, diced


In a large bowl, using a hand mixer on high, combine the coconut milk, vanilla and sugar and beat until light a fluffy.  This will take several minutes to transform into whipped “cream”.  You’re not looking for this to get stiff really, just thick and creamy!   Add the strawberries and beat some more.  Set aside…good stuff.


Preheat oven to 375 degrees and line a muffin tin with cupcake liners.


In a large bowl, cream the sugar and the Earth Balance together.  Add in the sour cream, egg replacer and vanilla.  In a separate bowl, whisk together the flour, salt and baking soda and add to the wet ingredients.  Add the diced strawberries and gently fold them into the batter.


Ready for the oven!

Using a 1 1/2 inch ice cream scooper, spoon the batter into cupcake liners.  If doing the regular sized cupcakes, bake for 22 minutes, for the minis about 17 minutes, until a toothpick comes out clean.

Let them cool in the pan for a few minutes and then place them on a wire rack to cool completely.


another mini

Once cooled, spoon some of the whip on top and garnish with a few diced strawberries.  Also, you can do what I did and cut the top off and put the whip in the center as well!


big size!

So fresh from the berries, yet so light, fluffy and creamy!  Yea, you’re gonna love em, I promise!





Chocolate Cupcakes with Chocolate Buttercream Frosting! Oh yeah!

Day two in our week long cupcake adventure brings us to the chocolate cupcake!  We all love chocolate, I don’t care who you are or where you’re from, you love chocolate!  You will also LOVE these muthas!

I’ve been experimenting here and there with trying to create the perfect buttercream and I think I’ve found my way.  Tell me what you think!

These cupcakes aren’t a “domed” cupcake, they bake up pretty flat, so don’t be surprised, that’s supposed to happen.  They’re very light and airy but they hold up nice to the rich buttercream!


Music this time around, “Cissy Strut” by The Meters.  Great band and excellent jam while baking!

This batter makes 12 -16 regular cupcakes.


1/2 cup Earth Balance, room temp

1 1/4 cups sugar

2 egg replacers

3/4 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened cocoa powder

1/2 cup hemp milk

1 tsp vanilla



Chocolate Buttercream Frosting:

1 cup Earth Balance, room temp

3 1/2 cups confectioners (powdered) sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon table salt

2 teaspoons vanilla extract

1/4 cup hemp milk


With a hand mixer on medium, cream the Earth Balance for a few minutes. Turn off the mixer, sift together 3 cups of the powdered sugar and cocoa into the mixing bowl. With your mixer on low, combine the sugar and cocoa until absorbed by the Earth Balance.  You want to do this on low so that the dry ingredients do not go flying all over your lovely kitchen!

Increase mixer speed to medium and add vanilla extract, salt, and hemp milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more of the sugar/cocoa mixture. If your frosting needs to be thinned out, add additional hemp milk 1 tbsp at a time.


Cupcake Recipe:

Preheat oven to 350 degrees.

With a hand mixer on medium, cream the Earth Balance until softened.  Add the sugar and beat until light and fluffy, about 3 minutes.  Add in the egg replacer, one at a time, beating until well combined.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cocoa powder.

In a separate small bowl, combine the hemp milk and vanilla.

Now add about a 1/3 of the dry ingredients to the Earth Balance/sugar mixture, beat to combine.  Add 1/2 of the hemp milk/vanilla mixture and again, beat to combine.

Alternating between dry and wet ingredients, add the rest, finishing with the dry.

Line a muffin tin with cupcake liners and with a 1 1/2 inch ice cream scoop, add batter into cupcake liners and fill halfway.

Bake for 22-25 minutes or until a tooth pick comes out clean!


Chocolate Cupcakes with Chocolate Buttercream Frosting


So good and lovely!


Even bird likes 'em!



Chocolate overdose is coming your way…what a way to go!


More cupcakes to come tomorrow, stay tuned for something a little different!





“Cupcake a Day for a Week” starts today!

Finally!  This has been a long time coming!  Everyday for the next week, April, your Vegan Crush will be bringing you the yummiest, prettiest cupcakes you’ve seen!  And yes, as always VEGAN!

So, to kick things off, I thought I’d showcase the lovely season we’re in, by using some pumpkin!

I bring you Pumpkin Cupcakes with Maple Cream Cheese Frosting!  OH goodness, just saying it makes me weak in the knees @_@

I decided on canned pumpkin for these babies because I do not have the time and energy to be breaking down a whole darn pumpkin!

Oh, also I was in the mood for some awesomely corny 80′s inspirational music, so I give you Stan Bush with “Touch”…yes, its from the Transformers Movie!


Here goes:

This recipe makes 10 cupcakes.




1 c All Purpose Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp dried ground ginger

1/2 tsp fresh ground nutmeg

2 rounded egg replacers

1 cup canned pumpkin ( 8oz)

1/2 cup sugar (make sure you’re getting a vegan brand here, some people don’t realize the process that some sugars go through is not vegan)

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Cream Cheese Frosting (recipe follows)


Maple Cream Cheese Frosting:

10 oz Tofutti Cream Cheese, room temp

5 tbsp Earth Balance, room temp (I use soy free)

2 1/2 cups confectioners sugar

1/4 cup Maple syrup

With a hand mixer on medium, beat the Tofutti and Earth Balance until fluffy.  Slowly incorporate the confectioners sugar until blended , add the Maple syrup and blend well.  Chill until you are ready to frost those little cakes!


Preheat your oven to 350 degrees F

Brush the top of your muffin tin with vegetable oil and line with liners, obviously.

In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, stir with a whisk to blend the ingredients.

In a large bowl, whisk egg replacer, pumpkin, sugar, brown sugar and vegetable oil.

Slowly add the dry to the wet and stir to combine.

ready for the oven!


Place the batter into the liners using a 1 1/2 inch ice cream scoop.

such a lovely fall color!

Bake for 22-25 minutes, til a tooth pick comes out of the center clean!  Let them stand for 5 minutes, then transfer to a wire cooling rack to cool completely, then top them with the amazing Maple Cream Cheese Frosting!  YUM for sure!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Tell me what you think and stay tuned, for tomorrow will be a whole new cupcake treat!





Creamy Gardein Chick’N Stew with Biscuits

I bought this beautiful dutch oven about 3 weeks ago, much to hub’s chagrin.  I have an obsession with kitchen items, I just can’t help this!  To sell him on the idea of this dutch oven, I promised to make hearty stews and chili’s with it at least a couple of times a week…SOLD!

Making this stew sort of reminded me of a classic pot pie and that was why I decided to make biscuits for the top.

So, this stew is the first in what I hope will be many delicious turns with the oven!

Music menu tonight was one of my favorites!





8 Gardein Chick’N Scallopini cutlets, chopped

3 tbsp olive oil

Salt and pepper

5 cups vegetable stock

2 vegetable bouillon cubes

12 tbsp Earth Balance (or any other vegan butter substitute)

2 medium yellow onions, chopped

3/4 cup flour

1/4 cup soy cream

4 large carrots (about 2 cups), diced and blanched for 2 minutes

1 10 oz box of frozen peas

1 1/2 cups frozen whole pearl onions

1 cup frozen, chopped green beans

1/2 cup minced fresh parsley



2 cups all purpose flour

1 tbsp baking powder

1 tsp salt

1 tsp sugar

4 tbsp Earth Balance

3/4 cup soy cream

1/2 cup chopped fresh parsley

1 tbsp  rice milk with 1 tbsp water, for brushing over the biscuits



Preheat oven to 375 degrees F.

Saute Gardein Chicken in olive oil until browned.  Once finished, chop into medium cubes.


In a small sauce pan heat the veggie stock and dissolve the bouillon cubes into the stock.  In a large dutch oven melt the Earth Balance and saute the onions over medium-low heat for 10-15 minutes, until translucent.  Add flour, over low heat, stir constantly for 2 minutes until the mixture thickens up and the flour flavor cooks out.


thickened flour and onions


Add the heated veggie stock to the onions.  Simmer over low heat for 1 more minute, stirring until nice and thick.  Add salt and pepper and the soy cream.  Add in the chick’n, carrots, peas, onions, green beans and parsley.  Mix well.  Place the stew in a baking dish, I used a 9 x 13 inch rectangular dish.  Bake for 15 minutes.

While the stew bakes, make the biscuits!  In a large bowl, sift together the flour, baking powder, salt and sugar.  Add in the Earth Balance and with a hand mixer on low, mix until the Earth Balance is the size of peas.  Add the soy cream and combine on low speed.  Mix in the parsley.  Empty the dough onto a well-floured surface and, with a rolling pin, roll out to 3/8-inch think.  Cut out 12 circles with a 2 – 2 1/2 inch round cutter.

Remove the stew from the oven and arrange the biscuits on top. Brush them with rice milk/water mixture, and place the dish back in the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly!


Warm and filling stew with biscuits


You cannot believe how effing good this stew is!  It really is one of the most comforting things one can put in their belly!


so yummy!






Granola Parfait

I’m excited today!  I get to eat a healthy breakfast and I’m not rushed in any way! That breakfast?  My Granola Parfait!  Now, I want to mention that I’ve been inspired to make this granola because one of my bosses clients make some bomb-ass granola and it’s so addictive we actually call it crack.  Now, this client will not divulge her recipe, only she has let me know that it is vegan.  So I have been forced to make my version (which I love) of Cindy’s crack.  Its close, but I added a few different things to make it purposefully mine.

For my cooking soundtrack on this one, the one and only Vixen:




1 6 oz container of vegan yogurt (I used WholeSoy & Co in raspberry)

My favorite flavor!

4 cups old-fashioned rolled oats

1 cups chopped walnuts

1 cup chopped pecans

1 1/2 cups dried cherries, chopped

1/2 cup vegetable oil

1/2 cup Agave Nectar

1/4 cup light brown sugar

2 teaspoons ground cinnamon



Preheat the oven to 350 degrees F.

Toss the oats, walnuts, pecans, and cherries together in a large bowl. Pour the vegetable oil and agave over the oat mixture. Add the cinnamon and brown sugar and stir with a wooden spoon until all the oats and nuts are nicely coated with the wet mixture. Pour onto a sheet pan (you may need 2 sheet pans if yours are a bit smaller, I did!)  and spread evenly.  Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally.  Now just assemble your parfait!  In any cute or fancy glass of your choosing (I chose a martini glass, because all of my other glasses have broke over the years…) add a layer of granola, then a layer of yogurt and repeat until you’ve come to about a 1/2 inch away from the rim with the yogurt, then top with a light sprinkling of granola and voila, Granola Parfait the Vegan Crush way!

Store the rest of the cooled granola in an airtight container.

Yummy Granola Parfait all assembled!

This granola smells so friggin good as its baking, you almost can’t stand it!


So easy and pretty!







Creamy Vegetable Lasagna

Just a quick little rant before I get started on this goodness.

Hubs and I went to M Cafe yesterday to get our hands on the new fall menu items that I heard about on  The Philly Cheese Steak and the Seitan Pot Pie.  I was so excited!  We passed up going to Vegan at Verdugo III for this!  So, we walk in and get this cashier, who in the past has given me a very condescending attitude, who begins to take our order, unfortunately the attitude was back.  I tried to ignore this and politely asked for 1 of each item…she tells me they no longer have them!  I say, “What?  I thought it was a fall menu special?”  She proceeds with, “is this for here or to go” @_@ so, ok, this all was bad enough.  We ordered other items, went and sat, my California Club was SO dry, I had to ask for a side of extra Vegenaise!  As we’re eating, I hear another employee telling 2 patrons that they have some new fall items…a vegan Philly Cheese Steak AND a Seitan Pot Pie!!!  What the Hell!  I was so pissed!  So, I go, ask that girl (nicely), did I hear her right, she informs me yes, that’s right, our new fall special, I tell her what the other gal said and she just looks at me confused!  Other gal was nowhere to be found at that point, of course, so I just said thanks and sat back down.

Now,  M used to be my place, especially when they were in Culver City, even when the service sucked, which was often, but I will tell you this…I am done with the Melrose location if not the entire M family.


Now, onto business!

My music during cooking this time, classic:



2 tbsp Olive Oil

1/2 red onion, chopped

3 cloves of garlic, minced

1 Lg head of broccoli (about 3 cups) chopped

5 carrots (about 2 cups) peeled and chopped

1 red bell pepper, chopped



1/2 tsp dried oregano

1/2 tsp dried thyme

12 Lasagna Noodles

Vegan Crush “Alfredo” sauce (recipe to follow)


For the “Alfredo” sauce:

3 tbsp butter (Earth Balance)

3 tbsp flour

2 1/2 cups rice milk

1 tsp salt

1 tsp pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp 21 season salute (trader joes)

1 tsp fresh grated nutmeg

2 tbsp Nutritional Yeast flakes

1/4 cup tofutti cream cheese

1 cup Daiya Mozzarella Style Shreds


Herbed Tofu Ricotta:

1 14 oz package firm tofu, rinsed, drained and paper towel blotted (to help dry it out, so it absorbs the flavors better)

1/4 cup olive oil

2 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 tbsp fresh basil

1 tbsp fresh parsley

salt and pepper to taste

1/4 cup rice milk

Combine all ingredients in a bowl and mash well with a fork until it resembles ricotta.  Chill until ready to use.

Herbed Tofu Ricotta

Herbed Tofu Ricotta


Bread Crumbs: (this is for an extra nutty, “cheesy”, crisp texture)

1 cup Panko bread crumbs

3 tbsp Earth Balance

1 tsp salt

1 tsp pepper

1 1/2 tbsp Nutritional Yeast

Combine all ingredients, microwave just to melt the Earth Balance and stir.  Let cool before handling.


Preheat oven to 350

Bring a large pot of water to boil.  While you’re waiting for that to happen, on medium heat saute all of the veggies with a bit of salt and pepper and the dried oregano and thyme, until tender.  At the same time, in a medium sauce pan on low flame melt 3 tbsp butter with 3 tbsp flour, whisk to combine and let cook until the flour flavor cooks away (about 2-3 mins) now whisk in your rice milk until smooth. Start adding all of your spices, and the nutritional yeast.  Now add the cream cheese and Daiya mozzarella, whisking until smooth.  Turn off flame and cover.

Now that your water is up to a boil, add a little salt and the lasagna noodles.  Stir pasta occasionally and cook til just al dente (see package instructions, but usually 7-9 mins).  You want it to still be firm enough to stand up to being baked with the veggies and cheese sauce.

Drain the noodles, add about 2 tbsp of the cheese sauce to the bottom of a lasagna pan or casserole dish (this prevents the noodles from sticking to the bottom).  Start layering!  Three noodles wide, Vegan Crush Alfredo sauce, veggie mixture, tofu ricotta, Alfredo and repeat.  The top layer will be the last three noodles, Alfredo and the breadcrumbs.

noodles, alfredo, veggies, ricotta, alfredo

Final look before it gets baked with that yummy breadcrumb topping!

Pop it in the oven for about 20 minutes, or until your breadcrumbs are toasty and browned.


So, so good! Creamy, silky from the Vegan Crush sauce and crispy from those "cheesy" breadcrumbs!

in case you didn't get your fill with the first 2 photos








Chewy Chocolate Chip Blondies

For quite a while now I’ve wanted to make blondies.  What has stopped me…I guess I keep going back to the old favorites, Macadamia Nut and Chocolate Chip Cookies and Macadamia Nut Spiked Cinnamon Rolls (who can guess my favorite nut?  anyone?)  But finally, I was ready to do something new.  We needed something to nosh while we watched Alec Baldwin on SNL.

While finishing these up, this amazing (in my book) jam came on:


So, here they are!

Chewy Chocolate Chip Blondies

Chewy Chocolate Chip Blondies



1/2 pound (2 sticks) Earth Balance, at room temperature

1 cup light brown sugar, lightly packed

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

3 Ener-G Egg Replacers

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 12 oz bag semi sweet chocolate chips



Preheat the oven to 350 degrees. Grease and flour an 9 X 13 inch baking pan.

In a medium bowl, cream the butter, brown sugar, and granulated sugar with a hand mixer on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, and egg replacer, mix well scraping down the sides of the bowl as you go. In a small bowl, sift together the flour, baking soda and salt, add the chocolate chips to the flour and coat them thoroughly, this will help prevent the chips from sinking to the bottom while they bake.  Now slowly and gently fold the flour mixture into the butter mixture in thirds.

Spread the batter into the prepared pan and smooth the top. Bake for 35 minutes. Don’t over bake!  A toothpick may not come out clean, but thats kind of what you’re looking for, while it cools completely in the pan it will finish setting up.  Go ahead and cut into bars, share if you can, but I warn you now…it’s gonna be hard!