Tag Archives: Desserts

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 30: Apple Cider Sorbet

During this time of year apple cider is a main staple in our home and is undeniably one of my husband’s favorite drinks, but I convinced him to save me some of the cider from the last gallon we purchased. Even before we bought our first gallon of apple cider this Fall, I knew that I wanted to use it in a recipe, but was not sure how I would use it. That’s when  it dawned on me the other day that a sorbet would be a nice and refreshing treat and a great way to use apple cider in a different way.

I don’t know about you, but I can eat frosty treats all year long and actually love to eat vegan ice creams during the Winter. Even though the East Coast was hit with it’s first Nor’easter of the season this weekend, I thought an apple cider sorbet would still be a yummy treat .

Apple Cider Sorbet

3 Cups Apple Cider

½ Cup Unsweetened Applesauce

1 Teaspoon Cinnamon

1/3 Cup Agave Nectar

Juice of 1 Lemon

Mix together all ingredients in a medium bowl and place in ice cream maker. Follow manufacturer’s instructions for making ice creams and sorbets.

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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 21: Vegan Pumpkin Fudge – Take 1!

 

 

I love fudge! I especially love pumpkin fudge and I first discovered this yummy treat when my mom and I were at a Craft Fair. We still go to this same Craft Fair every year, but I no longer purchase the pumpkin fudge because it is not vegan. I loved that fudge so much that I decided I would get to work veganizing it so I can enjoy this yummy pumpkin treat during this time of year also.

I don’t have a recipe for it today because something went wrong with the recipe. For some reason the fudge set in the middle of the pan just fine, but some of the mixture on the sides of the pan did not. The candy came out as a cross between a fudge and caramel, so I just plan on melting down what I have left over and making caramel apples with my daughter. The fudge tasted delicious and some of it did have that fudgy texture, but I want to figure out what caused some of the mixture not to set. I did discover later that my candy themometer was broken, so I am on my way this weekend to buy another one and retest the recipe.

There are a couple of different things I’m going to try also to see if that makes the recipe better and then I will post it and a better picture.

On another note…

 

I also wanted to share that Florence over at Anchors and Feathers nominated me for a Liebester Blog award which means favorite, dearest or beloved in German. I feel so honored that she would even consider my blog as one of her favorites and I am very grateful to her for that.

The idea behind the award is to give recognition to blogs that have less than 200 followers. Here is what you do when your blog is nominated for an award:

1.  Show your thanks to those who gave you the award by linking back to them.
2.  Link to 5 of your top picks and let them know they’ve been nominated by leaving a comment on their blog.
3.  Post the award on your blog.
4.  Enjoy the love and support of some wonderful people on the interweb!
 
Here are my picks:
1. Ashlae at Oh, Ladycakes
3. Sarah at Winged Snail 
5. Cindy and Mike at Star City Vegan
 

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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 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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