I like how November brings things I love. Like Thanksgiving. (Food) Christmas cookie baking after thanksgiving. (More food) Inevitable weight gain from all the food. (An extra layer of warmth from the food? A girl has to stay warm)
Today I did some online grocery shopping, and started buying some of the essentials I will need when I start making cookies. I freaking looove making Christmas cookies. I make all of them to my dietary standards, then give them out to my similarly restricted friends. The feeling I get when I can give delicious cookies to people who would ordinarily not get to eat them because of the ingredients is phenomenal. This year, I made a new vegan friend, and it has me thinking…how much would it change things to remove eggs from the cookies? Or at least, some of them. My goal for the next week or two is to try out a new recipe or two that is eggless, in hopes I can bring holiday cheer to the vegan in my life.
So, apparently A was thinking the same thoughts I was, and asked if we could bake tonight after I picked her up from daycare. Well, of course kid. So I ask her what she wants to make. Cookies? Brownies? Cake? She asks for chocolate and vanilla and cherries. Huh. Ok. So then we start brainstorming. Can we make brownie layers with cherries in the middle? No, she says. Vanilla layer, then chocolate then cherry.
At first I thought about vanilla cake on top of a brownie layer, but then I got to thinking…what if there is such a thing as vanilla brownies? Googled. They exist. Damn! I had NO idea. So I grabbed a recipe for them, and layered it up with a brownie recipe, slapped some cherry pie filling on top.
I don’t even know what to call this. I don’t know if it’s been done before. Neapolitan brownies? Maybe?
So effing good. A thought it needed whipped cream on top. I think she’s correct, but I don’t have any right now. If there are any left tomorrow I’m going to make that happen. No question. That’s my kid. I couldn’t be more proud.
2/3 c rice flour
1/4 tsp xanthan gum
3/4 tsp baking powder
1/4 tsp salt
1/4 c earth balance
1/3 c white sugar
1/3 c brown sugar
1 tsp vanilla
Mixed, spread in 13×9 pan, greased.
2oz bakers chocolate
1/4 c earth balance, melted with the chocolate in the microwave (because that’s how I roll)
1 c white sugar
1 egg plus 1 egg white
1/2 c rice flour (I use Flying Horse brand. It’s so fine it’s like powdered sugar)
1/4 tsp xanthan gum
I layered this on top of the vanilla layer, baked at 350f for 30 minutes. I feel like it needed an extra 5 though, because it was a tad undertone in the middle, but as you wish. Cooled, then slapped the can of cherry pie filling on top. Next time I might whip the pie filling in with some coconut whipped cream.