Vegan MoFo Day 18: Pumpkin Swirl Brownies Veganized

Before I became a vegan I would purchase every Betty Crocker Fall Baking issue. It was one of the reasons why I looked forward to Autumn because I couldn’t wait to fire up my oven and start baking all the yummy Fall treats the issue offered. Last year, as a new vegan, I decided that I would purchase the book anyway and challenge myself with the task of veganizing some of the recipes in it.

The Pumpkin Swirl Brownies  was one of the first recipes in the book that caught my eye, so I got to work in veganizing it. I am pretty happy with the end result, but will continue to work on improving this recipe because I feel that it can be perfected.

Vegan Pumpkin Swirl Brownies

Adapted from the Betty Crocker Fall Baking Issue 2010

 Brownie Batter:

1 ½ Cups All-Purpose Flour

1/3 Cup Plus 2 Tablespoons Cocoa Powder

½ Teaspoon Baking Powder

½ Teaspoon Sea Salt

1 Cup Brown Sugar

½ Cup Sucanat or Sugar

1 Teaspoon Pure Vanilla Extract

½ Cup Plus 4 Tablespoons Margarine

¼ Cup Plus 2 Tablespoons Pureed Silken Tofu

 

Pumpkin Filling:

6 Tablespoons Non-Dairy Cream Cheese, Softened

½ Cup Pumpkin Puree

3 Tablespoons Pureed Silken Tofu

3 Tablespoons Brown Sugar

1 Teaspoon Cinnamon

¼ Teaspoon Ground Nutmeg

 Preheat oven to 350 ͦ F and lightly grease an 8-in x 8-in square pan.

Using a mixer beat together the cream cheese, pumpkin puree, pureed tofu, brown sugar, cinnamon and nutmeg until well combined and smooth and set aside.

Sift together the flour, cocoa powder, baking powder and sea salt in a medium bowl, set aside. Using a mixer, cream together the margarine, brown sugar, sucanat or sugar, vanilla extract and the silken tofu until light and fluffy. In three batches, add in the flour and cocoa mixture and mix until combined.

Pour ¾ of the batter into prepared pan and smooth out the batter using a spatula. The batter is going to be really thick and you may have a hard time spreading the batter out. One method I have used is to spray your spatula with some cooking spray so the batter is easier to spread.

Pour the pumpkin mixture over the brownie batter and then pour the remaining brownie batter on top. Using a butter knife, make swirls in the batter.

Bake brownies for 20 to 25 minutes at 350 ͦ F. Allow the brownies to cool completely before serving.

 

Nutrition Facts

 

16 Servings

Amount Per Serving
  Calories 180.4
  Total Fat 5.2 g
      Saturated Fat 1.3 g
      Polyunsaturated Fat 1.3 g
      Monounsaturated Fat 1.2 g
  Cholesterol 0.0 mg
  Sodium 245.4 mg
  Potassium 116.7 mg
  Total Carbohydrate 30.9 g
      Dietary Fiber 1.1 g
      Sugars 15.9 g
  Protein 50.4 g

 

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Vegan MoFo Day 17: A Long Absence and Another Cake!

Ugh…this past week proved to be more complicated for me than I anticiapted. I wanted to make a post everyday during the week and take the weekends to cook up some of my recipes and take photos of them. Well that did not happen as I had planned for it to. My mom, sister and I spent last week trying to get everything in order for my brother and husband’s 30th birthday party, so the party preparations took up more time than I had expected.

I spent most of my week trying to make my husband’s birthday cake, which had me pulling my hair out in frustration. For some odd reason the cake recipes that I have depended on did not want to cooperate with me and I ended up remaking the cake six times! Everything that could go wrong with the cake went wrong. Once I was happy with how the cakes turned out and was ready to decorate it things started to go wrong with that. I couldn’t get my fondant to the color I needed it to be, but in the end he really enjoyed his cake and seemed to love it.

 

My husband was a Marine and there is no doubt that every Marine who wears this uniform absolutely loves it, so I thought that it would be special to make this cake for my him because he had loved being a Marine. I am always reminded by him that “Once a Marine, always a Marine!”, so there are no former Marines.

The bottom tier is a chocolate cake with peanut butter buttercream with chopped homemade peanut butter cups mixed in. The top tier is a pineapple coconut cake with a pineapple coconut cream cheese filling. Everything on the cake is edible and vegan except for the cover. We had a little bit of difficulty with trying to make the cover from crispy rice cereal and Dandies, so I ended up using his actual cover for the cake. I was going to try and make it out of cake and cover it in fondant, but I ran out of time.  For those of you not familiar with the Marine Corps they call their “hats” covers. I was quickly corrected when my husband and I first started dating when I called his cover a hat, ha!

 

I was pretty happy with how this cake turned out and I was really happy to see the look on my husband’s face when he saw it. Everyone at the party seemed to really enjoy it also. I am still trying to improve on my decorating skills and I am starting to see improvement which has me really excited! I love edible works of art, especially when they are vegan!

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Vegan MoFo Day 11: Pumpkin Biscuit Rolls

Is it a biscuit or is it a cinnamon roll? Oh wait, it’s both! I love this recipe and there are some days that I want my cinnamon roll and I want it now! So this recipe is great for when I have a craving, but don’t have the patience to wait for the yeast version to rise and rise and bake before I can sink my teeth into them. What is also great about this recipe is that it is a hybrid of a biscuit and a cinnamon roll, so you can beat two cravings with one treat!

Pumpkin Biscuit Rolls

Ingredients:

¾ Cup Non-Dairy Milk*

1 Teaspoon Apple Cider Vinegar

1 ½ Cups All-Purpose Flour (you may need more depending on how wet your dough is)

½ Cup Whole Wheat Pastry Flour

1 Tablespoon Baking Powder

¼ Teaspoon Baking Soda

½ Teaspoon Sea Salt

¼ Cup Canola Oil

1/3 Cup plus 2 Tablespoons Pumpkin Puree

5 Tablespoons Margarine, Softened

¾ Cup plus 2 Teaspoons Brown Sugar

 1 Teaspoon Cinnamon

½ Teaspoon Ground Cardamom

3 Tablespoons Chopped Cranberries

Cinnamon Glaze:

½ Cup Powdered Sugar

½ Teaspoon Cinnamon

½ Teaspoon Pure Vanilla Extract

1-2 Tablespoons Coconut Creamer or Non-Dairy Milk

*I used Soymilk because I like the way it curdles compared to other non-dairy milks. I also use Almond Milk with success in making vegan sour milk.

Preheat oven to 400 ͦ F and lightly grease a round baking pan (I use a pie plate). In a medium bowl, mix together the non-dairy milk and vinegar and set aside for a few minutes to curdle.

Mix together the ¾ cup of brown sugar, cinnamon, cardamom and cranberries in a small bowl.

In a large bowl, sift together the flours, baking powder, baking soda and sea salt.

In the bowl with the milk mixture, mix in the pumpkin puree, canola oil and the 2 teaspoons of brown sugar until well combined.

Pour the wet ingredients into the dry ingredients and stir together until just combined. With floured hands, knead the dough while still in the bowl until the dough is formed into a ball and no longer sticky on your hands. I added 1 tablespoon at a time until my dough was no longer sticking to my hands. Lightly flour your counter top and roll the dough out into a rectangle. Spread the margarine over the dough all the way to the edges. Sprinkle the brown sugar mixture over the top of the dough and start to roll the dough up from the longer side. Using a serrated knife or piece of string (I like to use sewing thread) cut the dough into 12 rolls and place in baking pan.

Bake at 400 ͦ F for 15 to 18 minutes. While the biscuit rolls are baking, mix together the powdered sugar, cinnamon, vanilla and coconut creamer. When the rolls are done baking drizzle the glaze over them while they are still hot. Enjoy!

 

Nutrition Facts

 

12 Servings

Amount Per Serving
  Calories 226.9
  Total Fat 7.3 g
      Saturated Fat 0.8 g
      Polyunsaturated Fat 2.1 g
      Monounsaturated Fat 3.4 g
  Cholesterol 0.0 mg
  Sodium 266.6 mg
  Potassium 94.3 mg
  Total Carbohydrate 42.4 g
      Dietary Fiber 1.4 g
      Sugars 23.1 g
  Protein 2.7 g

 

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Vegan MoFo Day 10: Earthquake Cake

This cake has been a family favorite ever since I was a little girl and once I became a vegan I made it one of my goals to veganize it. This cake is so loved by family and friends that my mom gets requests for it every time we have a family get together.

Now, this cake is not pretty, but it is not suppose to be. It gets it’s name from the cracked appearance it gets when the topping becomes hard while baking and begins to crack. It is so delicious though, that I don’t think your guests will care that it is not one of the most elegant looking desserts around!

Earthquake Cake

 Cake Ingredients:

2 Cups All-Purpose Flour

½ Cup Cocoa Powder

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

¾ Teaspoon Sea Salt

1 Cup Sugar

½ Cup Brown Sugar

2 Cups Non-Dairy Milk

½ Cup Canola Oil

1 ½ Teaspoons Pure Vanilla Extract

Topping Ingredients:

1 8 Ounce Container of Non-Dairy Cream Cheese, Softened

½ Cup Margarine, Softened

3 ½ Cups Powdered Sugar

Bottom Ingredients:

1 Cup Shredded Coconut

1 Cup Chopped Pecans

This is what the top of the cake will look like when you take it out of the oven.

Preheat oven to 350 ͦ F and lightly grease a 9-in x 13-in baking pan. In a small bowl mix together the shredded coconut and chopped pecans. Spread the mixture on the bottom of the pan and set aside.

Using a mixer, beat together the non-dairy cream cheese and margarine until light and fluffy. Gradually beat in the powdered sugar until the mix is light and fluffy and set aside.

In a large bowl, sift together the flour cocoa powder, baking powder, baking soda and sea salt. In a medium bowl, mix together the sugars, non-dairy milk, canola oil and vanilla extract until well combined. Pour wet ingredients into the dry ingredients and mix until just combined.

Pour the batter over the coconut and pecan mixture. Using a spatula or spoon, plop the mixture on top of the batter, making sure to plop in several different spots on the batter so the cream cheese mixture is not in one spot.

You’ll want to place the pan on top of a baking sheet because the cream cheese mixture on top of the cake ended up bubbling over and got all over my oven (thank goodness for self-cleaning ovens!). My mom said that she does not time her cakes, but usually knows when her cake is ready because she can smell when it’s done. I on the other hand cannot do that and need to time my cakes so I don’t burn them. It took this cake about 30 to 40 minutes to bake, but honestly I lost track of how many times I had to reset the timer after 30 minutes had been up because I was so perturbed by the cake bubbling over in my oven. I would say to bake the cake for 30 minutes at 350 ͦF and then check it every 3 to 5 minutes after that. Hope you enjoy!

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Vegan MoFo Day 7: Mini Pumpkin Chocolate Chip Pancakes

Wow! I can’t believe that it is the end of the first week of Vegan Month of Food. I am also surprised that I have been able to post something everyday. When I first heard that MoFo was going to be in the month of October this year I kind of panicked because I assumed that it would be held in November again like last year. I didn’t participate last year, but had made it one of my goals for this year. I started this blog this past April and had every intention of adding posts and everything, but I guess everything else going on in my life took up my time. Now that I have been taking the time to add new posts it has made me realize how much I love blogging.

It has been Vegan Mofo that has helped me realize this. I didn’t prepare for Mofo at all, which has been kind of stressful, but it has also made it fun for me! I just love the whole concept behind it and how the vegan community is able to get together to share our love of vegan food to the whole world. I have enjoyed reading everyone else’s blogs and have learned so much and saved so many wonderful looking recipes. MoFo has definitely shown the world that vegan food rocks!

 I just wanted to say thank you to everyone that has stopped by my blog to check it out and for the comments and kind words. I have greatly appreciated it so much! When I signed up I didn’t expect to get any comments on my posts, I just wanted to make sure that I was a part of such a wonderful event, but all of the feedback I have received has completely blown my mind. So I wanted to thank you all so much for taking the time to read my post and leave me feedback.

Now that I have rambled on, I do have a recipe to share. Sticking with the pumpkin theme I have a pumpkin pancake recipe for you. I make pancakes a lot because they are another food staple that my daughter loves and I usually have a few variations of them, but most of the time they contain chocolate chips like the one I am sharing today. I always make mini or silver dollar size pancakes because my daughter likes to grab one and go about her business, so to make it easier for her to hold them in her little hands I make them small.

Mini Pumpkin Chocolate Chip Pancakes

Ingredients:

¾ Cup Non-Dairy Milk

1 Teaspoon Vinegar

¾ Cup All-Purpose Flour

¼ Cup Whole Wheat Pastry Flour

2 Teaspoons Baking Powder

¼ Teaspoon Sea Salt

¾ Teaspoon Cinnamon

1/8 Teaspoon Ground Nutmeg

¼ to ½ Teaspoon Orange Zest (Optional, but does add a little something, something)

2 Tablespoons Brown Sugar

¼ Cup Pumpkin Puree

1 Tablespoon Canola Oil

1 Teaspoon Pure Vanilla Extract

2 Tablespoons Mini Semi-Sweet Chocolate Chips (such as Ghiradelli)

In a small bowl combine the non-dairy milk and vinegar, set aside for a few minutes to curdle. In a medium bowl mix together the flours, baking powder, sea salt, cinnamon, nutmeg and mini chocolate chips.

In the bowl with the non-dairy milk, add in the pumpkin puree, orange zest (if using), brown sugar, canola oil and vanilla extract. Mix ingredients until well combined and then add the mixture to the dry ingredients.

Spray a non-stick pan with cooking spray and place the pan over medium heat. Once the pan is warm, scoop two tablespoons worth of the batter and drop into the pan. The pan I use will have room for four mini pancakes at a time. It usually takes about 3-4 minutes to cook on each side, but that sometimes varies. I will normally flip the pancakes once I see the edges starting to brown a little. Hope you enjoy!

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Vegan MoFo Day 6: Pumpkin Occoles (Popsicles)

The weather here on the East Coast has been pretty unpredictable lately. After having a couple of weeks of rain and chilly temperatures the sun has finally returned and so has the warmth. That got me thinking about making something cold, but would also tie into the Autumn season. How about a Pumpkin Popsicle?  

You are probably thinking, “Hmmm…that is a strange name for a Popsicle”, but in our home this is a word (well not really a word) that we hear often. Besides having an addiction to French fries, our toddler daughter has a major obsession with Popsicles which she has adorably named “Occoles”. I try to make her homemade “Occoles” as much as possible because I don’t like all the preservatives and artificial dyes that the Popsicles at the grocery store are filled with. Also to my dismay I discovered that some Popsicles even contain gelatin! Huh? I think I will just stick to making my own.

Pumpkin Occoles (Popsicles)

Ingredients:

1 Cup Pumpkin Puree

12.3 Ounce Box of Extra-Firm Silken Tofu

¼ Cup Coconut Creamer

½ Cup Brown Sugar or 1/3 Cup Agave Nectar

1 Tablespoon Pure Vanilla Extract

1 Teaspoon Cinnamon

¼ Teaspoon Ground Ginger

¼ Teaspoon Ground Cardamom

1/8 Teaspoon Allspice

1/8 Teaspoon Ground Nutmeg

Pinch Ground Cloves

Place all ingredients into a food processor or blender and blend until smooth, scraping down the sides occasionally. Pour mixture into Popsicle molds and freeze.

Makes 8 “Occoles”.

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Vegan MoFo Day 5: Kabocha Squash Bread

It’s day five of Vegan Month of Food and I am having so much fun participating! Vegan MoFo has motivated me to show my blog some love and come up with different and creative ideas to post. I’ve been having fun taking pictures of my recipes using my sister’s Nikon camera that she has so generously let me borrow and I have another Kabocha Squash recipe today. Did I mention that I am obsessed with Kabocha Squash? I know that I posted a recipe using it yesterday, but I bought a bunch of them a few days ago when I was at the International Market near my house because they were on sale for 99 cents a pound. Can’t go wrong with a price like that!

I have been playing around with the notion of coming up with a recipe for a Kabocha Squash quick bread, but never got around to it until today. I wasn’t sure how it was going to turn out, but I am really happy with the end result!

Kabocha Squash Bread

Ingredients:

1 Cup Pureed Kabocha Squash

1 Cup All-Purpose Flour plus 2 Tablespoons

1/2 Cup Whole Wheat Pastry Flour

2 Teaspoons Baking Powder

½ Teaspoon Baking Soda

¾ Teaspoon Sea Salt

3 Tablespoons Chopped Crystalized Ginger, Divided

1 Cup Sugar

1/3 Cup Brown Sugar

½ Teaspoon Ground Ginger

1 ½  Teaspoon Cinnamon

1/3 Cup Canola Oil

1/3 Cup Non-Dairy Milk

Preheat oven to 350 ͦF and lightly grease a 9-inch x 5-inch loaf pan.

In a medium bowl, mix together the flours, baking powder, baking soda, sea salt and 2 tablespoons of the crystalized ginger. In a small bowl, whisk together the kabocha squash puree, sugars, oil, non-dairy milk, ground ginger and cinnamon until well combined. Pour the wet ingredients into the dry ingredients and whisk together until just combined. Do not over mix. Pour batter into prepared loaf pan and sprinkle remaining tablespoon of crystalized ginger over the top. Bake at 350 ͦF for 40 to 50 minutes.

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