Tag Archives: Chocolate

Vegan MoFo Day 26: Vegan Pumpkin Fudge-Take 2: Sweet Success!

I’m so excited and happy to report that I was able to successfully veganize a pumpkin fudge recipe! I had been so disappointed last week when the recipe had not turned out for my first attempt , but I think it really had something to do with my candy thermometer being broken.

I have never made fudge before, so making it for the first time while trying to veganize it was an undertaking. I thought it turned out deliciously and when my daughter took the first bite of hers she went “Mmmmm” and rubbed her tummy, so that made me happy.

 

Here is a picture of the Ricemellow Creme and Vegan White Chocolate that I used. My sister’s job sent her to Portland, Oregon for a week and when she was out there she picked me up a bunch of these vegan white chocolate packages from Food Fight! Grocery. If you need some vegan white chocolate you can order it direct from them online.

 

Vegan Pumpkin Fudge

Veganized from this recipe.

2 Cups Sugar (I use Evaporated Cane Juice)

1 Cup Brown Sugar

2 Tablespoons Brown Rice Syrup

¾ Cup Pumpkin Puree

2/3 Cup Coconut Creamer

¾ Cup Margarine

2 Teaspoons Cinnamon

½ Teaspoon Ground Ginger

¼ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Cloves

¼ Teaspoon Allspice

1 Teaspoon Pure Vanilla Extract

1 10oz Package of Vegan White Chocolate

7oz Ricemellow Crème

*You will also need a candy thermometer*

 

Line an 8 x 8-inch glass pan with parchment paper and lightly spray with cooking spray.

In a large sauce pot over medium-high heat, mix together the sugars, pumpkin puree, margarine, brown rice syrup, coconut creamer and all of the spices using a wire whisk. Whisking constantly, bring mixture to a boil and continue to whisk the mixture until the candy thermometer reaches the soft ball stage.

Once the mixture has reached the soft ball stage you will know it is ready because the mixture will have thickened quite a bit. Turn off the burner and whisk in the last three ingredients. If the white chocolate seizes up when you add it to the mixture just turn the burner on again and whisk until the mixture has melted again.

Pour the mixture into the prepared pan and allow it to set before cutting it. Mine took about an hour to set, but it could take up to a couple of hours.

Store the fudge in the refrigerator to keep it fresh.

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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 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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