Turtle Brownies

Ingredients:

1 (14 ounce) package individually wrapped caramels

1 (12 fluid ounce) can evaporated milk

1 (18.25 ounce) package chocolate cake mix

6 tablespoons butter, melted

1 cup semisweet chocolate chips

1/4 pound whole pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.

2. Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.

3. In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.

4. Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you’d like.

Chittenden Buttermilk Pancake Recipe

1 cup Gold Medal whole-wheat or other finely ground flour

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/4 teaspoon salt

Mix dry ingredients

1 egg

2 tablespoons vegetable oil

2/3 - 1 cup fresh buttermilk

Mix all ingredients

Pour approximately three inches in diameter

Cook on hot griddle until brown on one side

Flip and repeat

Rosie’s Delicious Vegan* Second Place Cookies

2 c unbleached all purpose flour

1/2 t baking soda

1/2 teaspoon salt

1 T flax seed

3 T water

1 c firmly packed light brown sugar

1/4 c pure maple syrup

1/2 c corn oil

1 t pure vanilla extract

1 1/2 c semisweet vegan chocolate chips*

1. Preheat oven to 350 degrees F. Lightly oil two baking sheets.

2. In a medium-size bowl, combine the flour, baking soda, and salt. Set aside.

3. To make an egg substitute, blend flax seed with water in the blender until the mixture becomes viscous. Set aside.

4. In a large bowl, combine the brown sugar, maple syrup, corn oil, egg substitute, and vanilla, mixing until blended. Add half of the dry ingredients and mix until just combined. Add the remaining dry ingredients and mix until just combined. Fold in the vegan* chocolate chips. Drop the dough by the spoonful onto the prepared baking sheets, about 2 inches apart.

5. Bake until golden brown, 15 to 18 minutes. Let cool completely before devouring with glee.

*To instantly transform these cookies into non-vegan cookies, simply cook with non-vegan chocolate chips.

Recipe from “Vegan Planet” by Robin Robertson