Monthly Archives: October 2012

Savoury Cheesecake Bites With Pumpkin Seed Pesto

Regular visitors know that the recipes I share here rarely venture far from the sweet stuff. However, when Annie announced  World Vegan Day for the second Virtual Vegan Potluck, I immediately knew that I wanted to do something a little different and debut a savory dish. I decided on individual savory cheesecakes, topped with a pumpkin seed pesto. Continue reading

Rainbow Donuts

I was in the mood to bake something cute, I had the time to bake something quick. Have you notice how quick and cute are rarely achieved with the same recipe?… Then I recalled funfetti… Funfetti cupcakes, cookies, pancakes, dips, frostings, even popcorn seem to have taken food blogs by storm. They all look so cute, with no real extra effort. Perfect! I was going to make funfetti donuts!

So things were going great, my ingredients were mostly mixed. Things were just buzzing along, when I discover that what I thought were rainbow sprinkles, were actually rainbow nonpareils. Argh!… Not to be defeated, I tossed them in anyway… I think that the nonpareils bled more than funfetti would have, and there was more blending of colours (creating an almost tie dye effect in areas). I loved them!… Cute, fun, and fast!

 

 

 

 

 

Rainbow Donuts

1 cup All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Salt

1/3 cup Sugar

6 tbsp Non-Dairy Milk

6 tbsp Non-Dairy Yogurt

2 tbsp Canola Oil

1/2 tsp Vanilla Extract

2 tsp Rainbow Nonpareils

 

Preheat oven to 350°F and lightly grease donut pan.

Stir together the flour, baking soda, and salt. Set aside.

Blend together the sugar, milk, yogurt, oil, and vanilla, until thoroughly combined. Add to the dry ingredients and blend until just combined. Stir in nonpareils (be careful not to stir too much, or your batter could go from colorful to muddy)

Fill each donut well 3/4 full. Bake for 6 – 10 minutes, until donuts spring back when lightly pressed (or an inserted toothpick comes out clean). Allow to cool in pan for 5 minutes before transferring to rack.

When completely cool, ice the tops.

Makes 6 donuts

 

 

Icing

1/2 cup Icing Sugar

1 1/2 – 2 1/2 tsp Non-Dairy Milk

1 – 2 tsp Rainbow Nonpareils

 

Stir together the sugar and 1 1/2 teaspoons of milk, until smooth. Add additional milk 1/4 tsp at a time, until desired consistency is reached… The icing should be thick, and smooth out very slowly when stirred.

Sprinkle nonpareils onto freshly iced donuts… Icing dries quickly, so it is best to add sprinkles immediately.

 

 

Cranberry Coffee Cake

With a small crop of cranberries sill in my refrigerator, I decided to use some up in a coffee cake (with a yummy streusel topping).

This is a slightly altered recipe of mine, that happens to be one of Dave’s favorites (this time I made it using all cranberries, instead of a berry mix). Although the ingredients list is long, don’t let it deter you. The cake comes together quite quickly… Most delicious when served still warm with a little scoop of ice cream.

 

 

 

 

 

Cranberry Coffee Cake

Streusel Topping:

1/2 cup All-Purpose Flour

1/4 cup Sugar

1/4 tsp Cinnamon

1/4 cup Margarine

 

Stir together the flour, sugar, and cinnamon. Cut in the margarine until crumbly. Set aside.

 

Filling:

1 cup Cranberries (fresh)

1/2 cup Chopped Walnuts (or walnut pieces)

1/4 cup Sugar

 

Toss the cranberries, nuts, and sugar together. Set aside.

 

Batter:

2 tbsp Ground Flaxseeds

1/4 cup water, warm

1 1/3 cup All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/3 cup Non-Dairy Milk

1/4 tsp Apple Cider Vinegar

1/4 cup Margarine

2/3 cup Sugar

1/3 cup Non-Dairy Yogurt

1 tsp Vanilla Extract

 

Preheat oven to 375°F and grease a 9 inch round cake pan. For easier removal, I line the bottom with foil and then grease.

Stir together the flaxseeds and water. Set aside and allow to thicken.

Stir together the flour, baking powder, and cinnamon. Set aside.

Stir together the milk and vinegar. Set aside.

Cream the margarine. Add sugar, yogurt, vanilla, and flaxseed mixture. Beat until smooth. Add the flour mixture in 2 additions, alternating with the milk. Beat thoroughly after each addition.

Spoon batter into pan, and level the surface. Spread the filling over the batter. Sprinkle the streusel topping evenly over the top.

Bake for 50 -60 minutes, until an inserted toothpick comes out clean.

Cool on rack for 20 – 30 minutes before removing from pan.

 

 

Currant-Lemon Scones

When I was a little girl, I spent a summer in England with my godmother. We often ran errands in the afternoons, to her clients or business associates, and were frequently invited to stay for afternoon tea. How this ritual delighted me! They were like real life, grown-up tea parties; with tea and biscuits, or little sandwiches, or cakes, or scones… At afternoon tea, everything just slowed down, and everyone seemed so…. civilized.

Making these simple scones took me back to those teas… Eating them made me want to through a tea party. Maybe I will. These days, we could all take a little time to slow down.

 

 

 

 

Currant-Lemon Scones

Finely Grated Rind From 1 Lemon

1 cup Coconut Milk, light (canned)

1/4 cup Agave Nectar

2 tbsp Lemon Juice

1/2 tsp Lemon Extract (optional)

3 cups All-Purpose Flour

1 cup Corn Flour

1 cup Dried Currants

2 tbsp Baking Powder

1/2 cup Margarine, cold

1 tbsp Coconut milk (optional, for brushing)

1 tbsp Sugar (optional, for sprinkling)

 

Preheat oven to 400°F and prepare a baking sheet.

Whisk together the coconut milk, agave, lemon juice, and extract, until thoroughly combined. Set aside.

Stir together the flours, currants, baking powder and lemon rind.

Cut margarine into the flour mixture until it looks like course crumbs.

Add wet ingredients and stir just until a dough forms. Finish by gently kneading (I do it in the bowl) until dough holds together. Be careful to not over knead.

Divide dough in half and form into balls. On a lightly floured surface, pat 1 ball into a disk (about 1 1/2 inch thick). Slice disk into quarters (or into 6 pieces, like I did) and place 1 inch apart on the baking sheet. Repeat with other half of dough.

If you want, lightly brush the tops with additional coconut milk and sprinkle with sugar.

Bake for 15 – 20 minutes, until golden brown. Transfer to rack and allow to cool for 5 – 10 minutes before serving.

Makes 8 – 12 scones.

 

 

Cranberry-Apple Crisp

Growing up, my family had a big, aging, apple tree in our backyard. I don’t know if it was the type of apple or if it was because the tree was so old, but it produced the tartest apples ever! They were terrible for eating, but oh did they bake beautifully. As a budding baker, I discovered the most wonderful apple crisp recipe in one of my Mom’s cookbooks, and all through the fall, we feasted on them… One autumn, after moving out on my own, I discovered that I had lost my beloved recipe. Worse yet, my Mom had discarded the book!… Perhaps that recipe was just that good, or perhaps it was the loss of my magic apples (my parents cut down the magic apple tree 🙁 ) but I was never able to produce an apple crisp that good since… Until now.

I still have a drawer full of cranberries in my refrigerator, so I decided to try a crisp (fully expecting to be disappointed). Now I know this is just a fruit crisp we’re talking about, but I was giddy with joy after tasting it. I literally ran to Dave with a spoonful and shoved it into his mouth! I’m pretty sure he thinks I’m off my rocker, but he couldn’t deny it was good… The topping was deliciously crisp, and the topping to filling ratio was perfect… I’m so glad to have found a new apple crisp recipe!

Have you ever lost a favorite recipe?

 

Cranberry-Apple Crisp

Filling:
3 cups Cranberries (fresh or frozen), roughly chopped
3 cups Apples, peeled, cored and diced (I used Gala)
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Ground Nutmeg
2 tbsp Whole Wheat Flour

Topping:
3/4 cup Rolled Oats
1/4 cup Brown Sugar
1/4 cup Whole Wheat Flour
1/4 cup Vegan Butter (I used Earth Balance)

Preheat oven to 375°F and lightly grease an 8 x 8 inch baking pan.

To make the filling, toss together the chopped cranberries and diced apples (I left the peel on, because it’s good for you and I’m lazy. Peel yours if you prefer). Set aside.

Whisk maple syrup, brown sugar, vanilla, spices, and flour together until thoroughly combined. Add to fruit and stir until fruit is evenly coated. Spread evenly into baking pan. Set aside.

To make topping, stir together the rolled oats, brown sugar, and flour. Cut in margarine (or just mash it all together with your hands, like I did) until well combined. Sprinkle evenly over filling.

Bake for 30 -35 minutes, until fruit is tender (can be easily pierced with a fork) and topping is a golden brown.

Cool for 15 – 20 minutes before serving.