Fragrant Vanilla Cake

Tag: cherries

  • Cherry Maple Pecan Oatmeal Cookies

    Cherry Maple Pecan Oatmeal Cookies

    You would think that I would be sick of cookies after it being Christmas cookie season, but that isn’t the case.  My Mom gave me some dried cherries and pecans and asked me to whip up a batch of Cherry Maple Pecan Cookies, and I said why not?! They sounded super delicious after all.  Oatmeal cookies are her favorite. She would always tell me that they were healthier than other cookies when I was little, so you could feel better about eating them.  It is kinda true though!  At least they have more fiber.  They are one of my favorite types of cookies as well, because of their texture.  Soft and chewy but with crispy edges and a nice texture. 

    The thing I like about them also, is that they are simple and straight forward to make, which is nice after the more putzy Christmas cookies I have been making lately.  For these, I used oat flour because I figured why not make them all oat.  But you could use whole wheat pastry flour or regular AP flour if you prefer that.  To sweeten them, since I wanted them to have a maple flavor, I used maple sugar.  This is my favorite type of sugar!  It makes everything so good!  I also added in a little maple extract and vanilla extract to make them extra aromatic. 

    These have a good deal of oats mixed into them as well to make them nice and chewy!  I added in plenty of cherries and pecans because my favorite thing about oatmeal cookies besides the texture is the delicious add ins!  Sometimes I just add chocolate chunks.  But I loved this combo as well!  The dough was super delicious.  Yes, I always have to eat some of the dough, it is my favorite part about making cookies! 

    They smelled amazing while baking and I could not wait to try them!  Luckily I didn’t have to wait long, because they don’t have to cool completely and are best when still warm from the oven.  They were sooo good!  Soft and chewy in the center, crispy at the edges with sweet cherries crunchy pecans and the scent of maple!  This is the perfect thing to enjoy mid-morning with an oat milk latte.  Just sayin! 

    Cherry Maple Pecan Oatmeal Cookies

    Makes 16 large cookies

    Ingredients:

    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar or coconut sugar
    • 2 Tbsp ground flax seed mixed with 1/4 cup and 2 Tbsp water (allowed to sit 15 minutes before using)
    • 1 Tbsp pure vanilla extract
    • 1 tsp maple extract
    • 1 1/2 cups oat flour or whole wheat pastry flour
    • 2 tsp cinnamon
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 3 cups gluten free old fashioned rolled oats
    • 1 cup chopped pecans, toasted
    • 1 cup dried cherries

     

    Instructions:

    1. In a large mixing bowl, mix together the coconut oil, 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, soda, spices and sea salt until well blended. Mix in the oats until well combined, then add cherries, and pecans and mix until evenly distributed throughout the dough.
    3. Lower the oven to 350F degrees with the rack set at the middle position.
    4. Roll the dough into 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15-18 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    5. Enjoy!

     

  • Chocolate Covered Cherry Ice Cream Pops

    Chocolate Covered Cherry Ice Cream Pops

    The truth is I hated chocolate covered cherries growing up.  You know, the ones that ooze sweet syrupy white goo when you bite into them, and a cherry so red it can’t possibly be the real color?  My Grandma would give us kids each a big box of chocolates on Holidays, and I always tried to avoid that cherry.  You would think as a child I would have liked the sweetness but even then the cherries did not taste real.  So, I ended up not liking cherries much until I enjoyed some fresh ones as an adult.  What a difference!  Fresh sweet cherries are like nature’s candy.  So sweet and delicious just as they are without sugar.  Dip them in chocolate and they are amazing without all the sweet white goo.  So, when my Mom gave me some cherries, I decided to make some chocolate covered cherry ice cream pops.  Just because they sounded amazing. I have never actually made chocolate covered ice cream pops and I am always drooling over everyone else’s on Instagram so I figured now was a good time.

    I made a sweet cherry ice cream, made rich with coconut milk and cashews, and it was so good!  Even before I froze it, I could tell it was going to be amazing.  I poured it into the molds with more fresh cherries and all there was left to do was wait.  Waiting overnight is hard for good desserts.  Don’t you agree?  Well, I was making these after work, so I had to wait until the next day to dip them in chocolate.  I felt kind of like a little kid at play when I covered them in chocolate.  It was something that my five year old self would have liked to do.  That and lick the bowl after.  Which I did anyway, because I don’t ever want to waste a drop of delicious chocolate!

    Once the chocolate was all hard and ready to go I could not wait to taste one!  The ice cream was sweet and delicious, the chunks of cherries like little jammy jewels to bite into, and the dark chocolate coating was amazing with it all.  There is nothing like real cherries and chocolate paired together, especially when vegan ice cream is involved too.  Try these while cherries are in season and at their most flavorful.  Cherry season is not long here in Minnesota, so I feel like they are special in a way.

    Chocolate Covered Cherry Ice Cream Pops
    Makes 8

    Ingredients:

    Ice Cream:

    • 2 cups full fat coconut milk
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 1 cup sweet organic cherries (pitted), divided

    Coating:

    • 3/4 cup chopped vegan dark chocolate

    Instructions:

    1. Combine the full fat coconut milk, cashew butter, syrup, vanilla, sea salt, and half of the cherries in a blender and blend until smooth.
    2. Drop a few cherries into the bottoms of 8 popsicle molds, then pour half of the ice cream mixture over that, then more cherries, then the rest of the ice cream.
    3. Place sticks into the molds, leaving about 1 inch at the top, then place in the freezer until completely hard, about 4-6 hours (or overnight).
    4. Remove from the molds then place back in the freezer on a parchment lined tray until completely hard (you don’t want them melty when you put the chocolate on).
    5. Meanwhile, melt the chocolate in the top of a double boiler, then quickly dip each popsicle into it, then place back onto the tray and put back in the freezer until hard.
    6. Enjoy!  Store any leftover pops in a sealed container in the freezer.
  • Vegan Rainier Cherry Cobbler with Hazelnut Biscuits

    Vegan Rainier Cherry Cobbler with Hazelnut Biscuits

    I got 2 large containers of beautiful Rainier cherries at the store for a really good price, and I could not wait to bake something with them!  Before I had even found them at the store I was daydreaming about cherry cobbler.  I imagined it with dark cherries, but the Rainier were on sale so that is what I chose. I actually prefer them, but  they are normally more expensive around here so I was happy to find them on sale!  I have been making a lot of baked fruit desserts lately, cobblers, crisps and pie.  There is just something so delicious about a freshly baked warm fruit dessert that is still warm from the oven served up with cool ice cream.  These have always been a Summer staple at my house.  So, back to those cherry cobblers…
    I kept the filling simple to allow the flavors of the sweet cherries to shine, adding just lemon juice and vanilla along with the sweetener.  I knew these were going to be delicious because the cherries were super flavorful and sweet.  I suppose you can disguise under-ripe unflavorful fruit in desserts like this but they taste so much better when you don’t need to doctor them up much.  Which is why I prefer to eat what is in season.  And why I mostly make these in the Summer because berries, cherries and peaches my favorite cobbler fruits are only in season this time of the year. I always start the fruit baking in the oven so it can get all jammy and delicious before I add the cobbler, and it smelled amazing while baking.

    For the biscuits, I actually use my scone dough, but enhanced with nut flour to make it more rich and delicious.  These are not your typical biscuits, they are flaky, delicate and better than any other ones I have tried.  I used hazelnut flour in them this time along with the gluten free AP flour and they had a nice nutty flavor.  Once they were added to the cobblers and all baked up and beautiful, I could not wait to try them!  They were super delicious served warm with coconut milk ice cream.  If you have cherries on hand, definitely give these a try!  This is sweet Summer comfort food at its best.

    Vegan Rainier Cherry Cobbler with Hazelnut Biscuits
    Serves 2-3
    Fruit:
    • 3 cups organic rainier cherries, pitted
    • 1 Tbsp maple syrup
    • 2 Tbsp gluten free all purpose flour
    • 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract

    biscuit topping:

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup,  lemon juice and zest, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, hazelnut meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler.  When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

    *raw hazelnuts ground to a flour consistency in a food processor

  • Cherry Berry Quinoa Salad with “Chevre”

    Cherry Berry Quinoa Salad with “Chevre”

    I have been eating more quinoa lately than I used to.  It stems from trying to eat a variety of vegan protein sources instead of my usual few in my meals (tofu, tempeh, garbanzo beans, lentils).  Plus, quinoa makes a great salad and that is usually how I enjoy it.  I can make a big batch ahead of time, and it makes a satisfying meal later. So, I have been making many different new recipes with it.  The most recent of which involved sweet berries and cherries.  It may sound like more of a breakfast porridge combination than a salad, but it was savory, sweet and super delicious!  In the past I have always jumped to making desserts first when I have fruit, but lately I have been trying to incorporate it into savory applications as well.  After all, I eat more meals than I do desserts.

    I decided to keep the flavors in this quinoa simple and just use lemon, mint and a little avocado along with some lime juice to flavor it.  No overpowering alliums in this dish.  I wanted the flavors of the strawberries and cherries to shine!  The mint just gave it a lovely fragrance along with the berries and lemon plus added the little pop of green color that it needed.  I tossed in some toasted walnuts for crunch and some nut “chevre” that I had on hand, and it was delicious!

    This is the perfect make ahead of time salad for Summer if you want something delicious for lunch or even of you are having a picnic or party and want to impress guests.  Just make sure your fruit is super flavorful, that is crucial to this tasting amazing!

    Cherry Berry Quinoa Salad with “Chevre”
    Serves 2-4

    Ingredients:

    • 1 cup quinoa, rinsed
    • 2 cups filtered water
    • 1/4 cup lemon juice
    • 1 Tbsp organic lemon zest
    • 2 Tbsp avocado oil or olive oil
    • sea salt to taste
    • 1 cup cherries, pitted and halved
    • 1 cup strawberries
    • 1/4 cup fresh mint leaves (if larger, tear them into pieces)
    • 1/2 cup toasted walnuts
    • cashew chevre*

    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/

  • Vegan Black Forest Scones

    Vegan Black Forest Scones

    Black Forest Scones 3

    When I was little, I thought cherries were something that you could only get in cans. I also thought that they were naturally fire truck red, and sickeningly sweet.  Something that went on top of your Sundae’s just to top it off…but didn’t taste all that good when you actually ate them. Needless to say I was never a fan of marschino cherries, or the canned super sweetened cherries that end up in diner pies across the country (that said, if you have a diner and you make pie from real cherries you pitted yourself, you are impressive and special).  My family always used those cherries to top off cheesecake and I thought it was gross.  So, with all of this negative cherry experience and thinking they tasted off (funny how even as a child I did not like fake foods) I was not a fan of cherries.  That is until I had my first real ones when I was a bit older.  I think I was in high school, and my Mom and I bought them at the co op.  Fresh organic cherries, a world of difference from the fake canned ones or cherries in syrup.  They tasted like summer.  Sweet, a little tart and juicy. After that, every Summer I have appreciated cherries.

    Black Forest Scones 2

    I do not have a cherry pitter, so I pit them by hand when using them in desserts, but it is always worth it.  My Mom bought a bag and shared some with me last week, and I decided to make some scones with them and share them with her as a thank you.  I was going to make just cherry scones, but then she said, why not black forest?  Black forest stuff is always amazing after all.  Who doesn’t like a little chocolate with their cherries?!  So I whipped up a batch of them, which didn’t take long at all.  Which is kind of the beauty of scones.  They only take 20 minutes to bake and they are good warm so not a lot of time before you can enjoy them.  I included chocolate chips in them along with the cherries in the chocolate scone base, and they were heavenly. People say scones need eggs, cream, and butter to be good…and I say no way!  Vegan scones are where it is at.  Just as good, better for you and no animals were harmed in the process.

    Black Forest Scones 1

    You know what would be really good for next time I make these (or for when you make them since you haven’t eaten them yet), to make Black forest shortcakes with berries and coconut cream.  Just an idea for anyone who wants to make this into something a little more elaborate.  I am always thinking about dessert possibilities you know?  Well, I hope you give these a try the next time you have fresh organic cherries, and a free Saturday morning, you will be happy you did!

    Black Forest Scones

    Vegan Black Forest Scones
    Makes 8

    Ingredients:

    • 3 cups all purpose gluten free flour
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup coconut sugar
    • 2 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup virgin coconut oil, cut into chunks
    • 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
    • 1 Tbsp pure vanilla extract
    • 1/4 cup coconut sugar
    • 1 cup fresh organic cherries, pitted and halved
    • 3/4 cup vegan chocolate chips
    • coconut milk for topping
    • coconut sugar for sprinkling

    Directions:

    1. Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment.
    2. To a large bowl, add the flour, cocoa powder, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk, cherries, and chocolate chips to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy.
    3. Place dough on a piece of parchment, and shape into a circle 1 1/2 inches thick . Cut into 8 wedges and place on a parchment lined baking tray. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.



  • Raw Banoffee MylkShake and Raw Cherry Mylkshake

    Raw Banoffee MylkShake and Raw Cherry Mylkshake

    CHerry Shake

    Windy City Organics was kind enough to send me some of their Dastony nut butter to try, one of which was a brazil nut butter.  I love brazil nut butter because it is neutral and makes awesome nut mylk. All you need to do is whisk some of it into filtered water, I like to do 1 1/2 Tbsp per cup of water. Or, if I want it richer, then two.  So my first thought was to whip some of that nut mylk up, then make some delicious shakes out of it!  Because it is summer and vegan mylk shakes are in season!

    004 (7)

    I am a huge fan of banana cream pie, but even more so of banoffee pie!  You know, that pie that has a coffee cream, bananas and caramel? If you don’t then you are missing out, if you do, then this shake recipe may make you happy.  I have made lots of banoffee desserts such as banoffee pie ice cream, banoffee cheesecake, and banoffee bars. So, it was about time I made a banoffee pie shake too.  The brazil nut mylk was perfect in this shake, both in the caramel I made, and the mylk I added to it.  Allowing the flavor of the bananas and caramel to shine.

    CHerry Shake 1

    The next shake recipe I made, was a simple cherry milkshake.  I had lots of ripe cherries on hand, and I could not think of anything more lovely and refreshing to use them in at the time. The brazil nut mylk was a perfect addition too!  Keeping it simple.  I shared some with my Mom and she loved it, and couldn’t believe how good it was for being vegan and sugar free.

    CHerry Shake 2

    I hope you all enjoy these two recipes, and definitely check out the Raw Dastony Brazil Nut Butter and all of their other butters.  They are amazingly smooth, and they make wonderful sauces and dressings besides nut mylk.

    Raw Brazil Nut Mylk

    Makes about 4 1/2 cups

    4 cups filtered water

    1/4 cup plus 2 Tbsp Tbsp Dastony Raw Brazil Nut Butter

    1 tsp pure vanilla extract

    pinch sea salt

    Sweetener of choice if desired

    Combine all ingredients in a blender and blend until smooth.  Keep in a covered container in the refrigerator.

    *note, if a richer mylk is desired add more butter.

    005 (2)

    Raw Banoffee Mylkshake

    Serves 2

    Caramel:

    10 large soft medjool dates

    1 Tbsp raw Dastony brazil nut butter

    filtered water as needed

    1 tsp pure vanilla extract

    1/8 tsp Himalayan salt

    Shake:

    6 large bananas, frozen and cut into pieces

    1/4-1/2 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

    1 Tbsp coffee extract, or espresso powder 1 Tbsp raw lucuma powder (optional)

    1 tsp pure vanilla extract

    1 tsp maple extract

    3 Tbsp raw Dastony brazil nut butter

    1/3 cup pitted dates, soaked in water until soft

    For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside. For the shake, combine banana, mylk, coffee extract, vanilla, maple, butter, and dates in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour half into glasses, then top with half the caramel.  Pour over the other half of the smoothie in the glasses and top off with more caramel, and swirl it in.  Serve!

    Raw Cherry Mylkshake

    Serves 2

    Shake:

    4 cups frozen cherries

    1 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

    1 tsp pure vanilla extract

    2 Tbsp raw Dastony brazil nut butter

    1/3 cup pitted dates, soaked in water until soft

    Combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses.  Serve!



  • Vegan Black Forest Cookies

    Vegan Black Forest Cookies

    Black Forest Cookies 1

    My Mom gave me a bag of dried cherries, and asked me if I would make her some cookies.  They were really good ones.  Not those flavorless super sweet sugary dried cherries but the natural ones with a pop of tart with the sweet. What came to mind immediately was black forest cookies. Chocolate cookie, studded with chocolate chunks and the sweet tart cherries.  The idea of them was simply heavenly.  I asked her what she thought and she agreed so they had to be made.

    Black Forest Cookies 2

    The dough was crave worthy, me being a dough girl more than a baked cookie girl.  But they smelled amazing while baking and were delicious once ready to indulge in.  Like black forest cake without the layers in cookie form.  Besides eating the dough, there is nothing like a warm freshly baked cookie with the chocolate still warm and gooey.

    Black Forest Cookies 3

    Vegan Black Forest Cookies

    Makes 16 large cookies
    Ingredients:
    • 2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups coconut sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup cacao powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 3 cups gluten free all purpose flour
    • 1 cup dried cherries
    • 1/2 cup vegan chocolate chunks

     

    Instructions:

    1. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    2. Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
    3. Mix in the vanilla extract and flax mixture until well combined.
    4. Add the cacao powder, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
    5. Mix in the cherries, and chocolate chunks. Place in the fridge while you heat the oven.
    6. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays).  Bake for about 10-12 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 and let cool completely.