Fragrant Vanilla Cake

Month: September 2016

  • Vegan Mini Pumpkin Spice Cheesecakes and Sweetleaf Stevia Giveaway!

    Vegan Mini Pumpkin Spice Cheesecakes and Sweetleaf Stevia Giveaway!

    Sweetleaf 2

    When SweetLeaf Stevia contacted me to see if I would like to do a collaboration I could not say no!  To be honest, I have been buying their stevia for over 10 years, and I used to go through a lot of it.  I have tried a few other brands and none of them measure up taste and quality wise to Sweetleaf Stevia.  They have many products, but the sweet drops have always been my favorite.  English toffee was always my flavor of choice.  Back when I still drank lots of coffee, it was all I used to add to it.  I didn’t want all of that extra sugar most people put in their coffee after all, and it gave it a caramelly flavor without the sugar.  I would even bring it places with me in my purse so I could add it to my coffee because I didn’t care for the sweeteners at the coffee shops.  So, I can assure you Sweetleaf Stevia is quality product.  And, if you prefer another flavor in your coffee, they have 20 flavors of sweet drops!

    Sweetleaf 1

    They sent me several products to test out this time, including stevia packets, raspberry lemonade water drops, and liquid drops English Toffee (my favorite), Vanilla Creme, and Pumpkin Spice (which I was really excited about trying as it is Fall now).  The packets are awesome for adding to coffee or tea, because they are close to traditional sugar packets.  The raspberry lemonade drops make water more interesting, which is perfect for those who have trouble drinking lots of water because it is too boring for them.  That is not me, I love water, but it is good!  I added mine to some water with lemon in it already because I like the balance of tart and sweet and it was super refreshing!  As far as the liquid stevia flavors went, I enjoyed the vanilla in some coconut yogurt and it tasted delicious!  The English toffee, is awesome in coffee like I said, but also good to sweeten anything that you want to have a sort of caramel flavor.  So, for instance if you were making some coconut whipped cream, add it instead of the vanilla and maple syrup, because it tastes just as good, and no effect on your blood sugar!  My advice is, start by adding one dropperful, taste, and adjust to taste from there (adding by the drop after that, since you can’t take away, you can only add).  The pumpkin spice drops, I wanted to make something special with in honor of it finally being fall, and to show that you can make sugar free desserts.

     

    Pumpkin Cheesecakes 1

    So I made mini Pumpkin Spice Cheesecakes. Yes, they were completely sugar free!  Not even any dates in the crust.  The pumpkin spice stevia drops smell like delicious cinnamon, and I might add these are good in coffee too!  But they worked perfectly in the cheesecakes.  I made a sort of cookie crust for these, using the pumpkin spice drops, and it tasted slightly like spice cookies but more mellow.  For the filling, I added the pumpkin spice stevia as well, along with a few of my usual pumpkin spices and it was a delicious combination of flavor!  The stevia made the filling just sweet enough, and you would never have known it was sugar free!  Once they were all chilled, I topped them off with coconut whipped cream sweetened with…you guessed it, the pumpkin spice stevia drops.

    Pumpkin Cheesecakes 2

    These little cheesecakes were delicious!  You could not tell that they had no sugar in them, and I would be proud to serve them to guests at a Fall party.  Maybe you can’t do sugar in your diet, or you know someone else who can’t.  Share this recipe with them, they will thank you, trust me!  Even though I can eat sweets, I sometimes like to limit my sugar intake so these are perfect for that and you won’t feel deprived, or like you are eating something yucky (like some stuff that leaves the sugar out).  Sweetleaf Stevia is your savior when it comes to sugar free desserts just sayin!  Guess what?  They have been kind enough to allow me to give away some of their product!  I am giving away one of the English Toffee Sweet Drops and one of the Pumpkin Spice Sweet Drops to one lucky winner (in the US)!  Just scroll to the bottom of the page to enter my giveaway.  Or, head over to the Sweetleaf Stevia website and check out their products!  You can find them in most health food stores or Co ops (at least in Minnesota where I live).

    Sweetleaf

    Vegan Mini Pumpkin Spice Cheesecakes
    Makes 8

    Crust:

    • 1/2 cup gluten free organic oat flour
    • 1/4 cup almond butter
    • 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp filtered water
    • 1/4 tsp pumpkin spice Sweetleaf Stevia Drops
    • 1/8 tsp sea salt

     

    Cheesecake Filling:

    • 1 cup full fat organic coconut milk at room temperature
    • 1/2 cup pumpkin puree
    • 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/16 tsp cloves
    • 1/16 tsp nutmeg
    • 1/8 tsp sea salt
    • 3/4 tsp pumpkin spice Sweetleaf Stevia Drops
    • 3/4 cup coconut butter, warmed to liquid

     

    For Topping:

     

    Instructions:

    1. To make the crust, stir together all ingredients in a bowl, and then press into the bottoms of 12 silicone muffin tins.  Place in the freezer while you make the filling.
    2. To make the filling, combine all ingredients in a blender and blend until smooth.
    3. Pour the filling over the crust, and place in the freezer to firm up for about 45 minutes or up to an hour.  Once they have firmed up, unmold them and place them on a tray.
    4. Meanwhile, combine all of the topping ingredients in a blender and blend until smooth.  Pour into a bowl and place in the freezer until thickened (to the consistency of whipped cream) about 30 minutes.
    5. Once the cheesecakes have set, and topping has chilled, pipe the topping over the cheesecakes and serve! Store any left over cheesecakes in the refrigerator.



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  • Vegan Pumpkin Caramels

    Vegan Pumpkin Caramels

    Pumpkin Spice Caramels 3

    Is it weird that I have never actually had an actual pumpkin spice latte?  The thing that everyone is always obsessing about this time of the year, I have never had.  I make lots of pumpkin spice desserts though!  I am going for the pumpkin desserts full force.  I made pumpkin cheesecakes, and a pumpkin spice cake (the recipes for both will be shared soon), and pumpkin caramels just this week!  And, I am sharing the caramel recipe with you today.  I was just in the mood for caramel, and I had an open can of pumpkin, so I decided to make pumpkin caramels dipped in dark chocolate.  Making candy (or any dessert for that matter), is something I find enjoyable and relaxing!  So, it was the perfect Friday night project after work.  I am one of those people who would rather stay at home and make goodies in the kitchen in my PJs on a Friday than go out and party.  Partly because I work Saturdays, but I am also a huge introvert.

    Pumpkin Spice Caramels 2

    I made the caramels with dates, an ingredient I consider essential to any vegan caramel.  They are about as natural as you can get when it comes to sweeteners, and they just taste so darn good!  I added all of my usual pumpkin pie spices and some raw pecan butter to give it even more of a caramel flavor, and it tasted amazing!  This is one of those things where you take a spoonful and then have to go back for another, and another, and another until you have a big pile of tasting spoons!  I added some coconut oil to these to make them hold up and be a little more firm so they could be shaped or cut into squares, and the consistency turned out perfect! I dipped them in a home made dark chocolate, and couldn’t wait to taste the finished product.

    Pumpkin Spice Caramels 1

    They were soft, sweet, caramelly, pumpkin, decadent, melt in your mouth amazing!  I have a feeling you will all love them, and they would be a nice Halloween candy for next month!  I am all about making your own Halloween candy, because so many of the commercial ones are not vegan, filled with preservatives and fake ingredients and lots of sugar.  If you make your own, you know that they are quality!  So what if they don’t turn out perfect looking (mine don’t always), what matters is how good they taste as you devour them!  I hope you are all having a wonderful start to Fall!

    Pumpkin Spice Caramels

    Vegan Pumpkin Caramels

    Makes 12 caramels

    Ingredients:

    Filling:

    • 1 cup soft medjool dates, pitted
    • 1/4 cup raw pecan butter
    • 1/4 cup filtered water
    • 1/4 cup pumpkin puree
    • 1/4 cup coconut oil, softened
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2 tsp cinnamon
    • 1 1/2 tsp ginger
    • 1/4 tsp cloves
    • 1/4 tsp nutmeg

     

    Chocolate Coating:

    • 1/2 cup raw cacao powder
    • 3/4 cup raw cacao butter warmed to liquid (or coconut oil may be used instead)
    • 3 Tbsp raw coconut nectar or maple syrup
    • pinch sea salt

     

    Directions:

    1. Combine all filling ingredients in a high speed blender and blend until smooth (if you do not have a high speed blender, you may have to pass the caramel through a fine meshed strainer to remove any date bits).
    2. Spoon into square molds and place in the freezer until firm, about 3 hours (alternatively, spread out on a sheet of parchment to about 3/4 inch thick, and cut into squares once hardened).
    3. To make the chocolate, whisk together all ingredients until smooth, in a small bowl.
    4. Lay out a piece of parchment, and dip the caramels one by one into the chocolate and set them back on the tray.  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 15 minutes).  Store extra caramels in the fridge.



  • Spiced Maple Pecan Butter

    Spiced Maple Pecan Butter

    Pecans make me think of my Grandma.  It may sound like sort of an odd statement, but hear me out.  She used to always buy these amazing giant caramel pecan rolls for Easter, and had to have pecan pie at every Thanksgiving because it was her absolute favorite.  But it doesn’t stop there, she loved pecan sandies and tassies and always looked for the pecan caramels in a box of candies.  She was a pecan lover.  I would bring her my desserts, and she would always be grateful and try them all, but you could see her eyes light up when it was something pecan like a nut tart or tassies.  The last thing I gave her when she wasn’t doing so well was a pecan pie truffle and it was the only piece of food she wanted to touch on her plate.  I miss her and how happy she always was and willing to go out of her way to make sure you were too.  But I am happy to have the good memories I shared with her.  I have inherited her love for pecans.  It got passed down from her to my Mom to me.  I go through a lot of pecans in my house.  To be honest, I buy them in big bags at Costco to keep the costs down. Yes, they are a little more spendy than almonds, but it is worth it to me, and one of the things I consider special.  They make recipes taste better!

    Spiced Maple Pecan Butter 1

    I use a lot of pecan butter in place of oils in things like pie crusts and cakes lately and it gives the final product a delicious flavor you can’t quite put your finger on.  Like, it is really good but what makes it so good?!  I make my own pecan butter at home, because it is SOOO much cheaper than buying it.  I would not buy it because of that.  I actually make all of my own nut butter in the Vitamix, because I can make whatever I want then!  I usually make plain pecan butter because I use it in recipes, but I decided to make some Spiced Maple Pecan Butter in honor of Fall and my love for all things spiced this time of the year.  It turned out super delicious so I just had to share the recipe with you all.

    Spiced Maple Pecan Butter 2

    So, what do I do with this?  Well I do eat it with a spoon or with apple slices.  Those are my favorite ways to enjoy it.  But it would be good spread on toast for a Fall treat.  When served like that, it reminds me of the cinnamon sugar toast my Mom used to make when I was little.  Or, if you wanted to make some really awesome but butter cups, melt some dark chocolate and use it for the filling like in this recipe HERE.

    Spiced Maple Pecan Butter

    Spiced Maple Pecan Butter
    Makes about 2 1/2 cups

    Ingredients:

    • 4 cups raw pecans
    • 3/4 cup maple sugar (or you may use coconut sugar)
    • 1/4 tsp sea salt (or to taste)
    • 1 Tbsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp cardamom
    • 1/8 tsp cloves
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract (optional, if you are using the coconut sugar)

     

    Directions:

    1. Place the pecans in a high speed blender and blend until smooth (alternatively this can be done in a food processor but it takes a lot longer and will most likely not get as smooth).
    2. Add the maple sugar, sea salt, spices, vanilla, and maple extract and blend until smooth.
    3. Store in a jar in the refrigerator.



  • Vegan Black Bean Tostadas with Apple Salsa

    Vegan Black Bean Tostadas with Apple Salsa

    What do you do when you have a hungry boyfriend who has had one of those terrible horrible no good very bad days arriving at your house and you have nothing made?  You improvise and raid the pantry and make a random delicious recipe.  I guess I am a softie when it comes to hungry people and I usually end up making them food.  And I know he would do the same for me if he had time to cook (but it’s ok, he does other nice things for me).  After all, a good meal always makes one feel better, am I right?!  Well for me it does.  So, I started to raid my pantry yesterday for this quick meal.  Eric loves Southwestern type food since he is from there so I decided to make tostadas.  Not traditional or authentic though.  These were kind of seasonal fusion due to using ingredients I had on hand.  I had some lovely honeycrisp apples, because they are wonderful this time of the year, so I made a quick salsa including them.  Apple salsa is actually pretty delicious and goes awesome with savory food.  Along with the usual salsa add ins like tomatoes, bell peppers, onions and garlic, I added some apple cider and a touch of maple syrup.  It was refreshing and delicious!

    Black Bean Tostadas with Apple Salsa 1

    For the protein filling on the tostadas I kept it simple with black beans sautéed with sun dried tomatoes, alliums and spices.  Having a big bag of cooked black beans in your freezer always comes in handy when it is meal time.  I find myself grabbing them often for everything from salads, to hummus to this recipe.  I topped off some toasted tortillas with the flavorful beans, some lettuce and the salsa and it was a light and delicious lunch!  Eric scarfed it down in no time, and it boosted his mood a little.  If you have some apples from the local orchard that you want to use in something other than dessert try out this salsa recipe! It is also good for spooning over greens in a salad, which is what I did the next day in my lunch along with some sautéed tempeh.

    Black Bean Tostadas with Apple Salsa

    Vegan Black Bean Tostadas with Apple Salsa
    Serves 4

    Salsa:
    1 large sweet apple (honeycrisp or pink lady work well) diced
    1 cup halved organic cherry tomatoes
    1 yellow or red bell pepper, diced
    1 small red or white onion, diced
    1 jalapeno, minced
    1 clove garlic, minced
    juice and zest of 1 lime
    1 Tbsp cider vinegar
    sea salt to taste
    1 tsp red pepper flakes
    2 tsp maple syrup

    Combine all ingredients together in a bowl, cover and refrigerate for a few hours (or overnight) to let the flavors combine.

    black beans:
    2 tsp olive oil
    1/2 cup minced onion
    1 garlic clove, minced
    2 tsp chili powder
    1 tsp ground cumin
    1/4 tsp sea salt
    1/2 cup sun dried tomatoes, soaked in water until soft (3 Tbsp water reserved), drained and chopped
    2 cups cooked black beans

    In a pan, heat the olive oil over medium heat, and add the onions. Sautee for about 5 minutes until softened, then add the garlic, chili powder, cumin, and sea salt. Sautee a minute more until the spices are fragrant, then add the tomatoes, beans and reserved water.

    For assembly:
    8 sprouted corn tortillas
    1 1/2 cups shredded lettuce
    hot sauce (optional)

    Heat the tortillas in a 400 degree oven until toasted and crisp. Set on a plate. Spoon some of the bean mixture over the tortillas, top with a little lettuce, a little salsa, and some hot sauce. Enjoy!



  • Vegan Caramel Pear Cake with Cream Cheese Frosting

    Vegan Caramel Pear Cake with Cream Cheese Frosting

    Pear Caramel Cake with Cream Cheese Frosting 4

    Apples get all the love in the fall.  But you know who else deserves some love?  The pears.  If you get a perfectly ripe pear that is sweet, juicy and delicious, it is like dessert.  I was never that fond of pears growing up, but that was because the ones I are mostly came in cans with syrup.  Just not the same, and nothing like fresh ones.  When I started to buy fresh ones, I fell in love.  D’anjou are my favorite, because they are perfectly sweet, but I am not going to turn down a good Bartlett.  Which is the most widely available kind around here.  I saw some perfect pears at the store last weekend and I had to get some.  I didn’t yet know what I was going to use them for, but I knew they would be delicious.  I thought about a pie, mixing them with some apples I had also picked up, but I had just made pie, so I decided it was a cake baking weekend.

    Pear Caramel Cake with Cream Cheese Frosting 2

    It has been a while since I have made a pear cake, so it was perfect.  I was craving caramel, and cream cheese frosting, so I decided on a vegan caramel pear cake with cream cheese frosting.  For the cake, I used the pears pureed along with some dates to sweeten it.  This also gave it a beautiful caramel flavor.  The cake layers themselves are actually fruit sweetened.  The sweeter and more juicy the pears you have, the better this cake will taste.  I added a little almond butter as well to the batter for richness, and some cinnamon to make it more aromatic, and it tasted wonderful.  Yes, I always taste my batter.  Something I learned when I was young… because I wanted something sweet, but now it is also to make sure I didn’t miss an ingredient.  One time, I actually forgot to add the sweetener and I realized it before baking luckily thanks to my cravings for cake batter.

    Pear Caramel Cake with Cream Cheese Frosting

    I made a date caramel to fill and top the cake off with, and a luscious cream cheese frosting to cover it.  All of the components of the cake were coming together and tasting amazing on their own, so I couldn’t wait to enjoy the finished product!  It was just as I had imagined, and the perfect end to a weekend meal.  Sweet with the essence of pear, gooey caramel, and creamy decadent cream cheese frosting.  This is something I would pay big bucks for in a bakery, just sayin.

    Pear Caramel Cake with Cream Cheese Frosting 1

    Vegan Caramel Pear Cake with Cream Cheese Frosting
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup pureed ripe pears
    • 2 Tbsp apple cider vinegar

     

    Caramel:

    • 1 cup soft, pitted medjool dates (if not soft, soak in filtered water 30 minutes and drain well)
    • 1/4 cup filtered water (or as needed)
    • 1/4 cup almond butter
    • 1 tsp pure vanilla extract
    • pinch sea salt

     

    Frosting:

    • 1 15 oz can full fat organic coconut milk at room temperature
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 1/2 cup melted coconut butter (warmed to liquid)
    • 2 Tbsp melted cacao butter* (warmed to liquid)

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan.
    2. Whisk flour, baking powder, baking soda, cinnamon and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, almond butter, pear puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto plates, and peel off parchment paper. Slice each in half horizontally so that you have 4 layers (being really careful, because it is delicate).  Set aside, covered so that it doesn’t dry out.
    4. To make the caramel, combine all ingredients in a high speed blender until smooth (add a little more water if too thick).  Set aside.
    5. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    6. To assemble, place one cake layer on a plate, and spread frosting 1/4 inch thick over it.  Then spread some of the caramel over that.  Place the other cake layer over that, then spread more frosting, and caramel over it like the last layer.  Repeat with another layer, and top off with last piece of cake.  Spread the remaining frosting on the top and down the sides of the cake.

    ***If you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.

    *If you do not have cacao butter, you may use additional coconut butter in its place.  Just keep in mind the frosting will not taste like white chocolate.



  • Vegan Pumpkin Spice Caramel Ice Cream

    Vegan Pumpkin Spice Caramel Ice Cream

    This time of the year gets me excited.  It makes me happy to be able to wake up on a cool morning, run through the crunchy leaves, eat some warm oatmeal when I get home and drink a warm matcha latte while dreaming up some fall baking recipes.  That is my ideal weekend morning actually.  Don’t even get me started about wearing warm sweaters and going for moonlit walks with Eric with the scent of bonfire in the air.  I love Fall.  it is my favorite season.  For the weather, for the experiences, and for the food of course!  Pumpkins and apples are highly anticipated at my house.  Especially since you can buy them locally at the orchards.  I am always a fan of buying local produce.  So, I am diving into the fall recipe creating full force.  I don’t care if it is not technically fall, I am one of those people that thinks of September as the beginning of fall, even if it is not official.  Some people do things like put up their Christmas decorations early, well I like to start the Fall festivities early.  I bought some pumpkin puree last Friday, and decided to make some Vegan Pumpkin Spice Caramel Ice Cream.

    Pumpkin Spice Caramel Ice Cream 1

    I am not a fan of really sugary pumpkin spice stuff like those syrupy lattes that you find in a lot of coffee shops with no real pumpkin. What I am a fan of is real, home made pumpkin desserts with healthy ingredients.  So, that is what I was going for with this.  For the base I blended coconut milk with almond butter for a silky base with pumpkin puree and added the spices I like to use in my pumpkin pies.  It tasted wonderful!  I sweetened it with dates, because they are actually my favorite sweetener of choice.  I mean, it doesn’t get any more natural than using a dried fruit (unaltered of course with no preservatives) as a sweetener in your dessert.  I could have left this ice cream just plain pumpkin spice and it would have been good, but I decided to add caramel to it as well.

    Pumpkin Spice Caramel Ice Cream 2

    The caramel had a date base too, because dates are like nature’s caramel candy.  This ice cream ended up being simply heavenly!  Back when I was in college, I went to a Ben and Jerry’s Ice Cream store when I was visiting Boston for a 10k race, and I had some pumpkin ice cream.  I thought it was the cat’s meow and the most delicious pumpkin thing I had eaten.  Well, guess what?  This ice cream trumps that!

    Pumpkin Spice Caramel Ice Cream 3

    Vegan Pumpkin Spice Caramel Ice Cream
    Makes about 3 ½ cups

    Ingredients:

    Ice Cream Base:

    • 1 15 oz can organic full fat coconut milk
    • 1 cup organic pumpkin puree
    • 1/2 cup almond butter
    • 1/3 cup pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before
    • using)
    • ¼ tsp sea salt
    • 2 tsp cinnamon
    • 2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 2 tsp pure vanilla extract

     

    Caramel:

    • 3/4 cup pitted medjool dates (soaked as above if not soft)
    • 2 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • ¼ cup filtered water (or as needed)

     

    Directions:

    1. To make the ice cream base, blend all ingredients in a high speed blender until smooth.  Pour into an ice cream machine, and process according to package directions.  Or, if you do not have an ice cream maker, pour into a bowl, place in the freezer and stir every 30 minutes until the consistency of soft serve.
    2. Meanwhile, to make the caramel, combine all ingredients in a blender and blend until smooth adding a little more water if needed if the caramel is too thick.
    3. Once the ice cream has finished churning, spoon some of it into a container with a lid, then some of the caramel, then more ice cream, then more caramel then more ice cream.  Swirl with a knife, and tap on the counter.  If you have extra caramel it is ok, just serve it with the ice cream.  Place the ice cream in the freezer and allow it to freeze until firm enough to scoop.

     



  • Vegan Pumpkin Spice Chocolate Chip Cookies

    Vegan Pumpkin Spice Chocolate Chip Cookies

    Vegan Pumpkin Spice Chocolate Chip Cookies 2

    I caved.  I jumped on the pumpkin spice bandwagon.  What can I say?  Fall is in the air and I am in the mood for pumpkin and apples.  My first baked good, pumpkin cookies.  We make pumpkin cookies at my work, and they are always very popular this time of the year.  They smell amazing as they bake, the aromas of sweet cinnamon, nutmeg, allspice and ginger filling the air, and they always make me hungry.  After experiencing being in a kitchen with those cookies I always want to go home and bake some.  When I was in college in the fall, I made soft pumpkin cookies for my cross country team and they were wonderful!  Not vegan though, so I was hoping to recreate them this week when I made my pumpkin cookies.  They were soft, aromatic, and kind of like a pumpkin cake married a cookie.

    Vegan Pumpkin Spice Chocolate Chip Cookies 3

    They had a lot of butter, sugar, and eggs in them, so I veganized them swapping out a lot of stuff.  I have to say, they turned out pretty awesome!  I love it when the vegan version of something tastes better than the original version I used to make.  These actually ended up being oil free, since I used pecan butter as the fat.  It gave it touch of nutty flavor that was a nice touch as well.  I used my usual pumpkin pie spices in this and the dough tasted amazing even before I baked the cookies.  I mixed in chocolate chips, which were not in the other cookies I used to make, but they were swapped in for something extra instead of the glaze I used to put on the other cookies.  I love chocolate with pumpkin spice, it is heavenly.

    Vegan Pumpkin Spice Chocolate Chip Cookies 1

    These smelled wonderful as I pulled them from the oven.  Once they were cool enough to enjoy, and I could taste one, I was very pleased.  Like classic soft pumpkin cookies, but better.  The rich little chocolate chips, the perfect touch.  This is only the first of the pumpkin recipes that will be coming from me this year, expect many more because I love it, and pumpkin comes only a certain time of the year!

    Vegan Pumpkin Spice Chocolate Chip Cookies

    Vegan Pumpkin Spice Chocolate Chip Cookies
    makes 1 1/2 dozen

    Cookies:

    • 1 cup coconut sugar
    • 1/4 cup plus 2 Tbsp raw pecan butter (or almond butter)
    • 3/4 cup pumpkin puree
    • 1 Tbsp pure vanilla extract
    • 1/2 cup maple syrup
    • 1 Tbsp cinnamon
    • 2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 2 1/2 cups all purpose gluten free flour
    • 1 Tbsp baking powder
    • 1/2 tsp sea salt
    • 1 12 oz vegan chocolate chips

     

    Directions:

    1. Preheat the oven to 375F degrees.
    2. In a large bowl, combine pecan butter with sugar and mix until well combined. mix in the pumpkin, vanilla extract, and maple syrup until well combined.
    3. In a smaller bowl, whisk together spices, flour, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate and set aside.
    4. To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Drop the dough in about 2 Tbsp amounts on prepared cookie sheets a couple inches apart.  Bake for about 15-18 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.



  • Giant Vegan Oven Pancake with Sauteed Pluots

    Giant Vegan Oven Pancake with Sauteed Pluots

    Giant Oven Pancake with Sauteed Pluots 3

    Sometimes you just want pancakes, but don’t want to slave over a hot stove flipping them.  If that is you, read on.  It is definitely me, because I have other stuff to do sometimes!  When I was younger my Mom would make oven pancakes in a pie dish or skillet and they were always delicious.  We would top them off with sautéed fruit or powdered sugar and lemon zest.  I never thought of them as lazy pancakes, just different pancakes.  I now appreciate the hands off approach to them though.  I haven’t had one of those pancakes in ages to be honest, probably the last time was when I was still in high school.  But I was thinking about them yesterday, and decided I wanted to make one.  Pancakes just sounded good, it was kind of a gloomy cloudy afternoon.  To me, they are sort of a comfort food, and not just breakfast fare.  They are perfect for an out of the ordinary dinner.

    Giant Oven Pancake with Sauteed Pluots 2

    I kept these pretty simple, making the batter in the blender (which is what I always do for pancakes now, because it has a nice pour spout and all).  I made them gluten free, with applesauce to keep them moist instead of the loads of oil in some traditional pancakes, and a little nut butter for richness.  With a little maple syrup to sweeten the batter it tasted just right.  I heated my cast iron skillet in the oven, poured in the batter and waited.  I wasn’t quite sure how this would turn out to be honest, because this is the pancake batter I normally just use to make small pancakes.  But it cooked up beautifully!  One giant pancake with the texture of a regular pancake.  It smelled amazing.  I made some sautéed pluots in maple syrup to top it off, because that is what I have on hand, and the pluots are wonderful this year!

    Giant Oven Pancake with Sauteed Pluots 1

    It tasted like heaven.  Just as I had imagined it, and now I have a no fuss way to make pancakes.  I mean, sure you can’t stack it, but it is much more fluffy than the little pancakes, since it is taller and bigger which I love.  Feel free to top this off with whatever fruit you have on hand and is in season.  For upcoming fall, I think pears and apples will also be lovely!

    Giant Oven Pancake with Sauteed Pluots

    Giant Vegan Oven Pancake with Sauteed Pluots 
    Serves 2-3

    Pancakes:

    • 1 1/2 cups gluten free all purpose flour
    • 2 tsp baking powder
    • 1/2 cup apple sauce
    • 1/4 cup pecan butter or almond butter
    • 1 cup filtered water
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1 tsp maple extract
    • 3 Tbsp maple syrup
    • Coconut oil for the pan

     

    Topping:

    • 3 pluots, sliced
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Preheat the oven to 375F degrees with the rack in the center of the oven.  Place a 9 inch cast iron skillet (or 9 inch baking dish) in the oven.
    2. In a food processor, combine all pancake ingredients (except the coconut oil) and process until just blended, and set aside.
    3. Once the oven and pan have heated carefully remove the pan from the oven and oil with a little coconut oil.  Pour the pancake batter into the hot skillet, and place in the oven.  Bake for about 12 minutes, or until the pancake is set in the center.  Remove from oven.
    4. Meanwhile, to make the pluot topping, combine all ingredients in a saucepan over medium heat, and cook until the pluots have softened.  Once they have softened, add the vanilla.  Top the hot pancake with it!

     



  • Vegan Hazelnut Crusted Apple Pie

    Vegan Hazelnut Crusted Apple Pie

    I ran my second race of the season Friday, and it was a bit challenging, but I like a challenge.  The course was not fast and flat like the previous one I had done, and I had gone into this thinking I was going to break my time from a few weeks back because I had people to push me.  Well…not so much.  It was like running a cross country course with slippery mud, dirt ruts, long grass and all!  So despite having a little slower time than I wanted (but hey, it was 30 seconds faster than last year at the same race), I said to myself, “I’ll take it!” because it was a bit warm and humid that day too.  It is those challenging runs and races that make us stronger after all.  I should feel awesome by the time the cool fall air rolls in and the temps in the AM are in the mid 50s.  That is my favorite type of running weather.  Especially when the trees are changing color and you can run through the crunchy leaves on the paths.
    Hazelnut Crusted Apple Pie 2
    I am in the mood for Fall, cozy sweaters, pumpkins and apple pie.  So, since I had the rest of the day off Friday, I made a glorious apple pie. One that was mounded tall with apples.  None of that flat pie because the apples shrunk type business.  Fill it properly!  For the filling I used my favorite local apples, the honey crisps.  No, they do not contain honey, I am still vegan, it is just what their name it.  They were developed here in Minnesota which I think is pretty awesome!  Anyways, they are the best pie apples next to Haralson which are from here too, and which is what my Mom uses. My Mom always said to use tart apples for pies for the best flavor and honey crisps are a perfect balance of tart and sweet.  Mom’s pies were always the best!  She doesn’t bake them anymore, so I share some of mine with her.
    Hazelnut Crusted Apple Pie 3
    I was going to make a regular old apple pie, but nut crusts on pies are always amazing so I made a hazelnut crust for this one.  It was so rich and delicious once baked to perfection!  When the apples were bubbling and the sweet aroma was permeating my house, I was happy with the sight of it as I pulled it from the oven.  After letting it cool, I couldn’t wait to dive in.  I topped it off with some of my pecan pie ice cream and it was amazing!  I love this time of the year!
    Hazelnut Crusted Apple Pie
    Vegan Hazelnut Crusted Apple Pie

    Makes 1 8 inch pie

    Ingredients:

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 cups hazelnut flour*
    • 1/4 cup coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 1 Tbsp coconut oil, in its solid form
    • 1/4 cup plus 1 Tbsp almond butter
    • about 4-6 Tbsp cold water

     

    Filling:

    • 4 large sweet tart apples (such as honey crisp), diced
    • 1/4 cup maple syrup
    • 2 tsp cinnamon
    • 4 Tbsp all purpose gluten free flour
    • 2 tsp pure vanilla extract

     

    Directions:

    1. To make the crust, in a large bowl, mix together flours, sugar, sea salt.  Cut in coconut oil and hazelnut butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 balls.
    2. Roll each out into about a 9-10 inch round using parchment underneath and floured rolling pin.  Place bottom crust into an 8 inch pie pan and fit to edges.  If it tears, no worries, just press it back together and patch it up. Set aside in the refrigerator. Set the top crust aside (if it is pretty warm, place it in the refrigerator too, you just do not want it to get too hard or it will not be pliable to shape over the filling).
    3. Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust.  Place the top crust over the filling using the parchment to assist. Crimp the edges, and cut a vent in the center.  Bake for about 1 hour and 45 minutes in the middle rack of the oven until apples are cooked through and bubbling.
    4. Remove from oven and let cool until warm, and top with some vegan ice cream or coconut vanilla whipped cream and…enjoy!

     

    *To make hazelnut flour, place hazelnuts in the blender and blend for about 30 seconds until they are finely ground like flour (but not too long or you will have butter).
    *Note: if you would like to make this a gluten free pie, I have also used Bob’s Red Mill Gluten Free Flour to make this crust with success, so just replace the whole wheat in equal amounts with it.



  • Vegan Double Berry Chevre

    Vegan Double Berry Chevre

    One of the most popular things I hear from people when I tell them I am vegan is that they could never do it, because they could never give up cheese.  Well, guess what?  I used to think the same thing.  When I was vegetarian I actually ate loads of cheese making things like pizzas, French onion soup topped off with cheese, lasagna, and cheesecake.  I never thought I could give it up.  But I did…and it really wasn’t hard once I realized that there are so many great vegan options to replace it with, most of them that can actually be made in my own home!  Although I love melty cheese, and I have come up with a replacement for that, chevre used to be another favorite of mine.  In fact, I ate it ever day at one point in my life.  I loved it with fresh berries or on top of baked pears or apples for dessert or sprinkled over salads.  Every time I went to the local co op I would stock up, so much so that they actually remembered me and my cheese habit and teased me about it.  I would buy a lot at a time to get me through the week.

    Vegan Double Berry Chevre 3

    Well, I luckily I can make a vegan version of chevre that is pretty bomb and just as good as the dairy stuff.  I use a base of either cashews or macadamias (if I feel like splurging), and it tastes rich and delicious!  It is actually one of Eric’s favorite things, even though he isn’t vegan.  He has asked me many times, when are you making that cheese stuff again???  Well, I decided to make some a few days back, but I was in a little bit of a sweet mood, so I added berries to it.  Berry cream cheese was one of my absolute favorite things as a kid.  I begged my Dad to buy blueberry bagels and strawberry or raspberry cream cheese because that was my favorite combo.  This cheese ended up kind of tasting like that.  But better of course.

    Vegan Double Berry Chevre

    I didn’t load this up with sweeteners, throwing in a few dates along with the berries did the trick because the berries were plenty sweet.  I used freeze dried berries in this because that is what I happened to have on hand, and I wanted this cheese to be firm enough to cut (real berries would have made it too soft, but if spreadable cream cheese is what you are going for you can use fresh, just use less).  It tasted delicious!  Now, if only I had some vegan blueberry bagels…I would be set!  This is actually awesome served with fruit though or crackers.

    Vegan Double Berry Chevre 2

    Vegan Double Berry Chevre
    Serves 8-10

    Ingredients:

    • ½ cup raw cashew butter
    • ½ cup full fat organic coconut milk*
    • ¾ cup freeze dried raspberries and strawberries
    • 3 Tbsp raw coconut butter, warmed to liquid
    • 2-3 soft, pitted medjool dates
    • ¼ tsp sea salt
    • 2 tsp lemon juice
    • 1/2 cup crushed freeze dried raspberries and strawberries for coating the cheese

     

    Directions:

    1. In a high speed blender, combine the cashew butter, coconut milk, 3/4 cup dried berries, coconut butter, dates, sea salt, lemon juice, and blend until smooth.
    2. Pour into a bowl, and place in the freezer for about 30 minutes until more firm, them scoop onto a piece of plastic wrap and roll into a log.  Place in the refrigerator until firm, a few hours.
    3. Once chilled enough, roll in the dried berries, and serve!

    *If you want to make this raw, you may use raw coconut milk.



  • Vegan Pecan Pie Ice Cream

    Vegan Pecan Pie Ice Cream

    It may still be technically Summer, but Fall is in the air.  When I am out on my runs, the air smells like fall, a few leaves are starting to change color at the edges and flutter down from the trees, and the air feels a bit cooler.  I love it!  This is my absolute favorite time of year.  Sorry Summer.  But cozy sweaters, comfort food, and pumpkins make me happy.  So I am starting to shift my mind to recipes that echo that mindset.  Somewhat… because the recipe I am sharing with you today is Fall themed, but acceptable for warm weather too.  Which is kind of where the seasons are at, so how appropriate!  Pecan pie ice cream.  Honestly, the idea came to me, because I knew I would be making some apple desserts soon, and I wanted something delicious to top them off with.  Little did I know, I would end up eating most of it plain because it was so good.

    Vegan Pecan Pie Ice Cream

    Pecan pie has always been a favorite in my family.  My Grandma and Mom always chose it first at Thanksgiving over pumpkin and apple, and so I learned to love it too. Except, I had a slice of all three pies on Thanksgiving because I don’t discriminate pie.  The pecan pie was bomb though.  What’s not to love about gooey pecans suspended in brown sugar caramel over a flaky crust?!  Everything but the sugar content most likely.  Well, luckily I have since revamped the recipe so it is not so sugary and I can feel better about enjoying it.  This ice cream is a lot simpler than pecan pie, it has fewer ingredients and is pretty easy to make.

    Vegan Pecan Pie Ice Cream 1

    I knew it was going to be amazing when I tried the base before freezing it and it tasted like the most wonderful melted milk shake.  I made the base pecan caramel flavored, as well as swirled a caramel throughout the ice cream.  Once finished it was crave worthy!  Kind of reminded me of butter pecan, but better thanks to the caramel.  This is the perfect thing to top off apple pie with if it can last that long and you don’t devour the whole batch first!

    Vegan Pecan Pie Ice Cream 3

    Vegan Pecan Pie Ice Cream
    Makes about 3 ½ cups

    Ingredients:

    Ice Cream Base:

    • 1 15 oz can organic full fat coconut milk
    • 1 cup raw pecans, divided
    • 1/3 cup pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before
    • using)
    • ¼ tsp sea salt
    • 2 tsp pure vanilla extract

     

    Caramel:

    • 3/4 cup pitted medjool dates (soaked as above if not soft)
    • 2 Tbsp pecan butter or almond butter
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • ¼ cup filtered water (or as needed)
    • ½ cup toasted pecans

     

    Directions:

    1. To make the ice cream base, blend all ingredients in a high speed blender until smooth.  Pour into an ice cream machine, and process according to package directions.  Or, if you do not have an ice cream maker, pour into a bowl, place in the freezer and stir every 30 minutes until the consistency of soft serve.
    2. Meanwhile, to make the caramel, combine all ingredients but the pecans in a blender and blend until smooth adding a little more water if needed if the caramel is too thick. Stir in the remaining pecans.
    3. Once the ice cream has finished churning, spoon some of it into a container with a lid, then some of the caramel mixture, then more ice cream, then more caramel then more ice cream.  Swirl with a knife, and tap on the counter.  If you have extra caramel it is ok, just serve it with the ice cream.  Place the ice cream in the freezer and allow it to freeze until firm enough to scoop.



  • Vegan Apple Spice Oatmeal Cookies

    Vegan Apple Spice Oatmeal Cookies

    Apple Oatmeal Cookies 2

    Local apple season is now here!  I am excited about visiting the apple orchards, walking the rows of trees, and getting some of my favorite varieties.  I haven’t gotten a chance to do that yet, but I was able to pick up some Honey Crisp apples, my favorite kind at the store I work in.  They are amazing, the perfect balance of tart and sweet, and they were developed at the University of Minnesota so they are a local apple.  There is nothing like biting into one of those, or making a delicious apple pie with them.  I dried some of them to make apple chips last week, and I decided that some of them needed to be used in a recipe.  Of course you can buy apple chips at the store, but home made are so much better especially when made with flavorful apples like the Honey Crisp.  If you want to make them, all you need to do is slice the apples thinly and dehydrate them at 115F for about 20 hours until completely dry.  They make a wonderful snack!

    Apple Oatmeal Cookies 1

    So back to this recipe I made with them.  I decided it was a good day to bake oatmeal cookies.  They remind me of fall and cross country races since that is what I always made for my team gatherings to share.  They were always a hit!  My Mom always said oatmeal cookies are healthier because they come with fiber so that always justified enjoying them after races.  For the ones I made this week, I added the dried apples, crunchy walnuts, and a hint of spice.  The dough tasted amazing (yes, that counts, it is the best part besides the warm ones right out of the oven) and I could not stop sampling it.  They smelled amazing while baking, the aromas of cinnamon, nutmeg and something sweet baking filling my kitchen and home.

    Apple Oatmeal Cookies

    Once cool enough to sample, I dove in, and they were wonderful!  They were crispy on the outside, soft in the middle just as they should be with chewy apples and crunchy walnuts throughout and of course that aromatic spice mix.  They taste just like fall, reminding me of lazy Fall Saturdays when I was younger.  I know it is technically not Fall yet, but as far as I am concerned it is fall.  The weather is starting to cool down, it is September, and I am ready for cute fall sweaters and crisp mornings.  These are the perfect thing to kick off the season with!

    Apple Oatmeal Cookies 3

    Vegan Apple Spice Oatmeal Cookies
    Makes about 4 dozen

    Ingredients:

    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1/2 cup raw pecan butter (or almond butter)
    • 1 1/2 cups coconut sugar
    • 2 flax eggs*
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups gluten free oat flour
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 3 cups gluten free old fashioned rolled oats
    • 2 cups chopped walnuts
    • 2 cups dried apples, cut into pieces

     

    Directions:

    1. In a large mixing bowl, mix together the coconut oil, pecan butter and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
    2. Mix in the flour, spices, soda, and sea salt until well blended. Mix in the oats until well combined, then add pecans and apples and mix until evenly distributed throughout the dough.
    3. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
    4. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    *Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp water in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).



  • Vegan Chocolate Chip Banana Cake with Peanut Butter Fudge Frosting

    Vegan Chocolate Chip Banana Cake with Peanut Butter Fudge Frosting

    Banana Cake 4

    One time I found out Eric threw out some over ripe bananas.  “What were you thinking?!” I asked.  “You should have given them to me!” I said.  I mean, he knows I freeze them for smoothies, and can make some bomb vegan desserts with them (which I always share with him).  Not just banana bread, but nice cream, cakes, cookies and whatnot.  I am one of those people who asks the people at the store if they have overripe bananas in the back I can have that they can not sell.  I hate throwing out such a useful ingredient.  To be completely honest, I don’t think I have bought a banana in a while because of this.  Of all of the things I make with banana, I think cakes and banana bread are my favorite.  Probably because my Mom used to make that type of stuff when I was little and it was always so good!  She revamped my Grandma’s banana bread recipe adding chocolate chips to it instead of the nuts and switching out the milk with soy milk when I was little and it always turned out wonderful.  My favorite was when she made it in a cake pan, and we put frosting on it.

    Banana Cake 1

    Well, I decided that I was a banana cake type of weekend last weekend.  Banana chocolate chip cake.  Probably because my coworker made banana chocolate chip scones in the deli, and they made me want banana chocolate chip something.  There is just something comforting about banana chocolate chip baked goods.  They remind me of the excitement of waiting for my Mom’s desserts to be done baking and cooling enough to cut into and enjoy.  Because if they don’t require frosting, you know they are amazing when the chocolate chips are still gooey.  Well, my cake would need to cool completely unfortunately because I was going for a layer cake.  Cream cheese frosting used to be my old standby, but I decided to make a peanut butter fudge frosting this time.

    Banana Cake 2

    This cake is actually fruit sweetened, thanks to the dates and bananas in the batter. The dates give it a caramelly flavor reminiscent of brown sugar which is what my Mom used in her banana bread.  I made this oil free as well, swapping in peanut butter in place of the oil.  It was perfectly moist thanks to the bananas and dates, and the peanut butter added just the right amount of richness.  Once it was frosted we couldn’t wait to dive in.  It was simply heavenly let me tell you!  I think this would be the perfect simple Birthday cake!  If you are not a fan of peanut butter, use your favorite nut butter instead, just make sure it is one that is smooth and spreadable.

    Banana Cake

    Vegan Chocolate Chip Banana Cake with Peanut Butter Fudge Frosting
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup organic peanut butter
    • 1 Tbsp pure vanilla extract
    • 1 cup pureed organic bananas
    • 2 Tbsp apple cider vinegar
    • 3/4 cup vegan chocolate chips

     

    Frosting:

    • 1 1/4 cups pitted medjool dates, soaked in water for 30 minutes, and 1 cup of the water reserved
    • 3/4 cup organic peanut butter
    • 3/4 cup cacao powder
    • pinch sea salt

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    2. Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, peanut butter, banana puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in chocolate chips.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper.
    4. Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth (since moisture content in dates varies, and nut butters may vary in runniness, if it seems too thin, add a little more cacao powder, too thick, a little more water.
    5. To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.



  • Vegan Mini Caramel Pecan Banana Cream Cheesecakes

    Vegan Mini Caramel Pecan Banana Cream Cheesecakes

    I used to have this fabulous banana cream pie recipe that I made quite often when I was in college. It had the most luscious coconut banana cream filling, and sometimes I would even top it off with caramel and pecans for good measure and because it was so good.  I always made it in a deep dish pie plate just so there could be extra filling and whipped cream.  It was super decadent and super sugary.  Good memories come with that pie, and I was thinking about it when I got a bunch of free slightly damaged bananas from the store (super good deal by the way for anyone who is looking to make smoothies and banana bread).  I thought…man, that pie sounds good right now.  But it was a week night, and making a big pie would have been too time consuming, not to mention I wouldn’t have anyone to share it with until the weekend…so I came up with a compromise for something that I would enjoy just as much.  Mini caramel pecan banana cream cheesecakes.  I love cheesecake just as much as I loved that pie, so I was happy about it.  Someday I will completely remake that giant pie, but for now cheesecake!

    Mini Caramel Pecan Banana Cream Cheesecakes 3

    This is something super simple that anyone can make by the way, which I know you all will love!  No complicated fancy steps.  For the crust, I made a pecan butter laced one that tasted like cookie dough.  It was the perfect base for the luscious filling!  Of course coconut had to be included here, so coconut milk blended with banana, vanilla  and maple syrup made the most delicious but simple filling.  For the caramel I went for the quick route and made my go to 30 second caramel made with pecan butter and maple syrup.  Seriously, it reminds me of caramel and if you don’t have dates on hand to make date caramel or don’t feel like blending anything this is perfect!  Plus, the slight nutty pecan flavor goes beautifully with the bananas.

    Mini Caramel Pecan Banana Cream Cheesecakes 2

    They were ready in about an hour (most of which was chilling time) and they were scrumptious!  If you think you can’t bake, guess what?  With these you don’t have to!  Which is bonus for summertime when you don’t want to heat up the oven. Or, if you think you are bad at making vegan desserts, these are hard to mess up so they are a good place to start learning.  The next time you have bananas on hand, give these a go!  Trust me, you will be happy you did!

    Mini Caramel Pecan Banana Cream Cheesecakes 4

    Vegan Mini Caramel Pecan Banana Cream Cheesecakes
    Makes 8

    Crust:

    • 1/2 cup gluten free organic oat flour
    • 1/4 cup raw pecan butter*
    • 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Cheesecake Filling:

    • 1 cup full fat organic coconut milk at room temperature
    • 1/2 cup mashed organic banana
    • 3 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 3/4 cup coconut butter, warmed to liquid
    • 1 sliced organic banana

     

    For Topping:

    • 1/4 cup raw pecan butter*
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • filtered water as needed

     

    Instructions:

    1. To make the crust, stir together all ingredients in a bowl, and then press into the bottoms of 12 silicone muffin tins.  Place in the freezer while you make the filling.
    2. To make the filling, combine all ingredients but sliced banana in a blender and blend until smooth.
    3. Place the sliced bananas over the crust in the tins, then pour the filling over the bananas and place in the freezer to firm up for about 45 minutes or up to an hour.  Once they have firmed up, unmold them and place them on a tray.
    4. whisk together the caramel ingredients, then drizzle over the finished cheesecakes and sprinkle them with pecans. Store any left over cheesecakes in the refrigerator.

    *If you do not have pecan butter, you may use your favorite nut butter instead.



  • Berries and Beets Quinoa Salad with “Chevre”

    Berries and Beets Quinoa Salad with “Chevre”

    People consider berries to be sexy.  But you know what else is sexy?  Beets.  I mean, they are beautiful.  Look at the color, they are sweet, and they keep you healthy.  They are a pretty amazing vegetable if you ask me.  Beets are actually one of my favorite things to juice, because the juice on it’s own tastes amazing.  But I also love them roasted.  In fact, this was how I first enjoyed them and I fell in love.  Back in college actually.  Sad that I didn’t really get to enjoy beets until then.  I admit as a child, I was a bit intimidated by them, and the only beets that I was ever offered were of the canned variety at my Grandma’s house.  I thought that they looked scary so I passed them up.  When I started to explore cooking though in my early 20s, I decided that I wanted to try making a roasted beet salad from a vegetarian cookbook that I had checked out from the library at the time. They tasted so good when prepared that way!  The sweetness intensified through roasting.  That is now my favorite way to cook them over boiling them any day.

    Berries and Beets Quinoa Salad with Chevre 1

    If I am eating them plain, I love them with a little vinegar and sea salt so they taste almost like pickled beets.  I had gotten some beets and berries at my work thinking they would be lovely together in a colorful salad.  I was thinking light salad at first, but them I decided to make it a main course by adding some quinoa for protein.  If I am looking to boost a meal quinoa is one of my go to ingredients.  It packs protein and fiber perfect for a satisfying dinner. I kept the flavor of the salad simple to allow the ingredients to shine adding only a little olive oil and lemon juice for the dressing.  Also, some fresh basil joined the show because that is an herb that I have growing on my patio and I use it as much as I can in the Summer.

    Berries and Beets Quinoa Salad with Chevre 2

    It was good as it was, but I also added some toasted almonds for crunch, and some cashew chevre to add a little richness.  I am a big texture and flavor person, so it was important to different flavors and textures in this salad.  Not only did it end up being beautiful thanks to all of the beautifully colored ingredients, but it tasted amazing.  This is something I would pay big bucks to be served in a restaurant.  It was so good.  Summer is almost over, and I am kind of hanging onto the last of it with salads like this that are fresh, but also hearty since it has cooled down a bit.

     

    Berries and Beets Quinoa Salad with “Chevre”
    Serves 2-4

    Ingredients:

    • 4 medium sized red beets
    • 1 cup quinoa, rinsed
    • 2 cups filtered water
    • 1/4 cup lemon juice
    • 1 Tbsp lemon zest
    • 2 Tbsp olive oil
    • sea salt to taste
    • 1 cup blueberries
    • 1 cup blackberries
    • 1/4 cup fresh basil leaves (if larger, tear them into pieces)
    • 1/2 cup toasted almonds
    • cashew chevre*

     

    To roast the beets, wrap them in foil, and roast them in a 400F degree oven for about an hour to an hour and a half depending on how big they are until they are tender when pierced with a knife.  Once roasted, allow to cool, peel and cut into large dice. Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.

    To assemble the salad, combine all ingredients in a bowl except the chevre, and toss together until well combined.  When ready to serve, sprinkle with the chevre (you will have more left over for another use).

    *Use this chevre recipe and omit the herbs: https://www.fragrantvanilla.com/vegan-herbes-de-provence-chevre/