Tag Archives: Baking

Vegan MoFo Day 31: Apple Cranberry Tea Ring

My little family and I have started a new tradition of going apple picking every Fall and this was our second year to do so. It’s so much fun being able to go and pick your own apples right off of the trees and the place we have gone to the past two years has an Apple Harvest Festival the first three weeks of October. Last year we went a little crazy with how many apples we picked and some of our apples didn’t last long enough for us to eat them, but this year we only picked the amount we knew we would use.

It’s so pretty and I get this feeling of accomplishment from being able to pick my own fruit! I know that may sound silly, but I have come a long way from the way I use to be. In my younger days supporting local farms and thinking about where our food comes from were not one of my top priorities.

My husband is up in there somewhere.

If you live in or around Virginia you should visit the Apple Harvest Festival that is held annually in October at Graves’ Mountain.

If you have an abundance of apples from your apple picking adventures also, here is a recipe that will help you put those apples to good use. This Apple Cranberry Tea Ring is the perfect pastry to have at any up coming holiday brunches you may be hosting.

 

Apple Cranberry Tea Ring

Makes 2 Tea Rings

5 Cups All-Purpose Flour

1 ½ Cups Whole Wheat Pastry Flour

1 ½ Cups Non-Dairy Milk

½ Cup Margarine

½ Cup Sugar (I use Evaporated Cane Juice)

4 ½ Teaspoons Active Dry Yeast

½ Cup Warm Water

1/3 Cup Unsweetened Applesauce

1 ½ Teaspoons Sea Salt

Filling:

1 ½ Cups Chopped Apple

2/3 Cup Coarsely Chopped Dried Cranberries

1 ½ Cups Brown Sugar

2 Teaspoons Cinnamon

1/3 Cup All-Purpose Flour

½ Cup Margarine

Apple Cider Glaze:

1 Cup Powdered Sugar

2 Tablespoons Apple Cider

2 Teaspoons Brown Rice Syrup

Preheat oven to 350 ͦF and line two cookie sheets with parchment paper.

Whisk together the non-dairy milk, sugar and margarine in a small saucepot over medium heat until the margarine has melted. Allow mixture to cool to lukewarm.

In the bowl of a stand mixer or large bowl; if mixing by hand, combine the yeast and ½ cup of warm water. Let yeast and water sit for 10 minutes.

Stir the milk mixture, whole wheat pastry flour, 2 cups of the all-purpose flour, sea salt, and applesauce into the yeast mixture. Gradually add the rest of the flour until the dough is no longer sticky to the touch.

At this point if you have a dough hook attachment for your stand mixer you can allow the dough hook to knead the dough for 6 to 8 minutes. If you do not have a dough hook; turn the dough out onto a lightly floured surface and knead the dough for 6 to 8 minutes until it is firm. Shape the dough into a ball and place the dough in a large bowl that has been lightly greased with oil. Turn the dough over once so the top has been lightly greased. Let the dough rise for about an hour or until it had doubled in size.

Punch the dough down and turn it out onto a lightly floured surface. Slice the dough in half and allow it to rest while you prepare the other ingredients.

In a medium bowl mix together all the ingredients for the filling instead of the margarine. With a pastry blender or two forks, cut in the margarine until the mixture becomes crumbly. Stir in the chopped apples.

Roll one half of the dough out into a rectangle and sprinkle half of the filling evenly over the dough. Sprinkle half of the chopped cranberries of the dough and roll the dough up starting with the long side. Pinch the seams to seal them. Repeat with the other half of the dough.

Place the tea rings on the prepared cookie sheets, form into a circle and pinch the seams to seal where you connected the circle together. Cut slits into the circles 1-inch apart and twist each one outward placing them seam side down. Allow the tea rings to rise for another 30 minutes.

Bake the tea rings for 20 to 25 minutes at 350 ͦF until golden brown.

In a small bowl; mix together the powdered sugar, apple cider and brown rice syrup. When the tea rings have cooled, drizzle them with the apple cider glaze.

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Vegan MoFo Day 20: Pumpkin Cranberry Scones

As you can tell I really love pumpkin, but I also love scones. I normally make these scones with just cranberries and orange, but recently experiemented with adding pumpkin. Wow was I surprised! I love how the combination of the cranberries and orange pair well with the pumpkin to make the perfect Fall breakfast treat.

 

Pumpkin Cranberry Scones

Ingredients:

½ Cup Non-Dairy Milk

1 Teaspoon Apple Cider Vinegar

1 Tablespoon Flaxseed Meal Plus 3 Tablespoons Warm Water

1 ½ Cups All-Purpose Flour

2/3 Cup Whole Wheat Pastry Flour

2 ¼ Teaspoon Baking Powder

¼ Teaspoon Baking Soda

¼ Teaspoon Sea Salt

½ Teaspoon Cinnamon

4 Tablespoons Margarine

¼ Cup Dried Cranberries

¼ Cup Pumpkin Puree

¼ Cup Plus 1 Tablespoon Brown Sugar

2 Teaspoons Orange Zest

Orange Drizzle:

1/2 Cup Powdered Sugar

2 Tablespoons Fresh Orange Juice

 

Preheat oven to 375 ͦ F and lightly grease or line with parchment paper a baking sheet.

Mix together the non-dairy milk and vinegar and set aside to curdle. Combine the flaxseed meal and water in a small bowl and mix until frothy. Set aside to thicken, about 10 minutes.

In a large bowl, mix together the flours, baking powder, baking soda, sea salt and cinnamon. Cut in the margarine using a pastry blender or two forks until the flour mixture looks crumbly. Add in cranberries and set aside.

Whisk together the pumpkin puree, non-dairy milk mixture, brown sugar, flaxseed meal mixture and orange zest until well combined.

Pour the wet ingredients into the dry ingredients and using a fork combine the ingredients just until the dry ingredients have become wet. Form the dough into a ball and transfer to the prepared baking sheet. With lightly floured hands press down on the dough until a circle is formed and cut the dough into 8 wedges, but do not separate them.

Bake for 20 to 22 minutes at 375 ͦ F until golden brown. While the scones are baking, prepare the orange drizzle. When the scones are done baking drizzle glaze over warm scones.

 

Nutrition Facts

 8 Servings
 

Amount Per Serving

 
  Calories 224.0
 
  Total Fat 3.4 g
 
      Saturated Fat 0.6 g
 
      Polyunsaturated Fat 1.2 g
 
      Monounsaturated Fat 0.9 g
 
  Cholesterol 0.0 mg
 
  Sodium 68.8 mg
 
  Potassium 109.3 mg
 
  Total Carbohydrate 46.5 g
 
      Dietary Fiber 2.6 g
 
      Sugars 19.1 g
 
  Protein 4.4 g

 

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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 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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