
1/2 cup of smooth peanut butter
2 tbsp of maple syrup (adjust this to your taste buds)
1/2 to 3/4 cup of soy milk
Using an electric mixer, mix together the peanut butter and maple syrup.
Gradually add the milk until and keep mixing until the peanut butter looks lighter in color and fluffy.
Add enough milk until the frosting is soft enough to spread on top of the brownies.

4 veggie dogs cut in halves (Edit: I use Lightlife jumbo dogs)
1/2 cup of cornmeal
1/2 cup of flour
1/4 tsp of salt
1/2 tsp of baking powder
3/4 to 1 cup of soy milk
oil for frying
Combine dry ingredients in a large shallow bowl (I use a vegetable serving bowl that is just perfect for this).
Add 3/4 cup of soy milk and stir with a spoon to form a pretty thick batter. It should be pretty thick but not so thick that it's impossible to coat the dogs. Add more milk if needed.
Dump the veggie dogs into the batter and coat them thoroughly.
Pour some oil on a non-stick frying pan, I used about 3 tbsp of oil.
Preheat and cook the corn dogs on medium heat, flipping them over when the bottoms look golden brown.
Flip them over again to cook the third side. They will look somewhat like a triangular prism!















