Category Archives: Dessert

Triple Ginger Cookies

These are the best cookies I have made in a while. I was worried about the amount of lemon zest called for. I was afraid it was going to overpower the ginger cookies, but it was the perfect balance- just a light lemon undertone. They are nice tiny little spicy gingersnaps. Yum.

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The recipe is from 101 Cookbooks. I used Ener-G egg replacer in them and Earth Balance Margarine.

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I can’t stop making these Skanky Pumpkin Squares

These might be the best thing ever. Every time a pumpkin comes in the house we make these pumpkin squares. And a pumpkin comes into the house about once a week from our CSA.

The recipe is from Vegan Addict. I have tried these with both AP flour and also with White Whole Wheat flour. The latter is a little grainier, but I can’t decide which I like best.

I have had a bit of a problem with the middle sinking a little, but that hasn’t affected the flavor at all. It just provided a larger vehicle for the frosting. I guess I just need to keep making these until I figure out the right high altitude adjustment. 😛

Pumpkin Cake

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Iron Cupcake Challenge: End of Summer Vegan Strawberry Basil Cupcakes

I’ve joined the Iron Cupcake Challenge. The Iron Cupcake challenge is simialr to Iron Chef in that there is a secret ingredient that must be used in the cupcakes. This month’s ingredient: Basil! When I heard this month’s ingredient, my brain immediately went in two directions: Summer (strawberries, lemonade, basil) and also to Thai food. I came really close to making a Thai Basil cupcake with coconut, ginger, basil, and chiles but it seemed too close to last month’s challenge of chiles. And also, Mike, my husband, was really pushing for strawberry! I was a little worried that basil in cupcakes would be really weird, but it was quite tasty.

As part of the Iron Cupcake challenge I am competing with other cupcake bakers in the internets to win fabulous prizes from our lovely sponsors:Etsy artist Metal Sugar, Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, Cupcake Courier, and Taste of Home.

End of Summer Vegan Strawberry Basil Cupcakes

Note the recipe below has both high altitude and regular instructions. I have only tested at high altitude. This cupcake started with a Vegan Lunchbox recipe for vanilla cupcakes. Your house will smell amazing when you make these. And if you are scared of the basil, you can make this recipe without it. For plain old strawberry cupcakes, omit the basil and lemon juice.

End of Summer Vegan Strawberry Basil Cupcakes

2 1/8 cups cake flour or unbleached AP flour
2 tsp baking powder (1 tsp at high altitude)
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/8 cup cane sugar
~3/4 qt organic strawberries (1 c. puree)
1 Tbsp cane sugar
16 basil leaves
2 T lemon juice
3/4 cup soy milk
1 tsp cider vinegar
1 tsp vanilla
1 tsp natural strawberry flavor (Frontier brand)
1 tsp natural red food color (Select Natural brand)

Preheat oven to 350 degrees (or 375 at high altitude). Line muffin tin with paper cupcake liners (optionally spray paper liners depending on what kind you are using).

In large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Set aside.

In a food processor, puree the strawberrries with 1 Tbsp cane sugar. Tear the basil leaves and add them to the food processor along with lemon juice (so the basil does not turn black). Puree. Measure out 1 cup of the puree (you may have extra puree which you can either drink or consider adding to the frosting). Mix the strawberry puree with the soy milk, vinegar, vanilla, and strawberry flavor.

Add the wet to the dry ingredients and mix with a hand-held mixer until smooth. Add the food color and mix to combine.

Fill each muffin cup to about 3/4 filled. Bake for 20-23 minutes. Cool in the pans for about 5 minutes and the move to a wire rack. Cool completely before frosting. See Strawberry frosting recipe below.

Makes 17-18 cupcakes.

Strawberry Buttercream Frosting
4 cups-ish of powdered sugar
1 stick (1/2 cup) Earth Balance Margarine, softened
1/2+1/4 tsp vanilla extract
1/2+ 1/4 tsp strawberry flavoring
1 tsp natural red food color
Soy Milk

Using a hand mixer, cream the butter and then add ~1/2 cup powdered sugar. Add the vanilla and strawberry extract and ~1 Tbsp soy milk. Beat with the mixer. Add more sugar (you will add the sugar very gradually). As the sugar incorporates, add more. If the mixture gets too dry, add more soy milk. Continue in this manner until the frosting looks almost white and is the right texture/stiffness for frosting the cake. Add the red coloring and mix until incorporated.

Sugared Basil Garnish
Basil leaves
Sugar

Wash basil leaves. Damp dry on a paper towel. Press each side of the leaf into the sugar.

End of Summer Vegan Strawberry Basil Cupcakes

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Apple Streusel Pie

This is my grandmothers recipe which I’ve used for many many years and has been veganized. I let this one get a little dark on the top, but it will still taste just fine.

Dutch Apple Pie

Vegan Dutch Apple Pie

Filling Ingredients
6 large apples (or 7 medium sized), peeled and sliced (I prefer Granny Smiths)
3 Tbs vegan margarine
1/4-1/2 cup sugar
1/2 tsp cinnamon
1 deep dish pie crush (make your own or just buy one)

Topping Ingredients
3/4 cup unbleached flour
1/2 tsp cinnamon
1/3 cup brown sugar
6 Tbsp vegan margarine

Preheat oven to 425 F.

Poke holes in the bottom of the crust with a fork and blind bake the crust for about 9-10 minutes. Take out of the oven and set aside.

Preheat oven to 450 F.

Topping: Mix the flour, cinnamin, and brown sugar. With a fork or pastry cutter, work in the butter till it becomes incorporated and crumbly. Set aside.

Filling: Melt the butter in a large pot. Add the apples and stir to coat. Cook for about a minute or two until they just start to soften a little. Stir in the sugar and the cinnamon.

With a slotted spoon, move the apples to the pie crust, leaving behind the juices (they will make the pie soggy). Sprinkle with a little more cinnamon if you wish. Sprinkle/pat the topping over the apples.

Bake at 450 for 15 minutes. Reduce heat to 350 and bake another 15. You may need to add a foil collar around the edge of the crust after the first 15 minutes if the crust starts browning too quickly.

Cool and eat with some vegan vanilla ice cream.

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What to do with 12 lbs of Apples?? German Apple Cake

After apple picking last weekend, we wound up with 12 lbs of apples. I got a bunch of green granny smith apples because they are so good in pies. The first thing we made was a German Apple Cake from The Joy of Vegan Baking by Colleen Patrick-Goudreau. It was sooooo yummy. And it definitely did not last long. Since the recipe was pretty healthy (low sugar, low-fat) we ate it for breakfast a couple of days. Here are some pictures:

German Apple Cake

German Apple Cake

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