Tag Archives: dessert

Ginger and Caramel Cheesecake

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Serves about 8-16

Pre-heat oven to 350F.

1 container of Trader Joe’s Triple Ginger Cookies
1 stick of Earth Balance, melted

In a food processor, blend about 3/4 of the cookies and the melted margarine till it becomes a fine crumb. Press into 4 mini non-stick springform pans or one large.

1.5 containers of vegan cream cheese (12 oz)
11 oz silken tofu
2/3 c granulated white sugar

Blend together till creamy.

1/8 c lemon juice
1 tsp vanilla
1 tsp cornstarch

Whisk together in a small bowl, then add to tofu mixture. Blend again for a couple minutes. Pour mixture evenly between the mini tins or onto the one big crust and then back for about 35-45 mins (till golden-tinged on top). Remove from oven and let cool for 2 hours.

1 c granulated white sugar
1/4 tsp salt
3/4 c coconut cream (the hard stuff off the top of the can – easiest way to get this is to refrigerate the can for a few hours)

In a heavy-bottomed pot (at least medium-sized, because you don’t want to deal with boiling-over caramel), add the sugar and salt and heat on high, continuously stirring with a wooden spoon until it becomes completely lumpy (about 10 mins). Reduce heat to medium and keep stirring till most of the lumps have softened and you have a sort of soft, gooey clump of melted brown sugar (about another 10 mins). Add the coconut cream (carefully – a couple tbsp at a time – because it will boil up and splatter) and kept stirring till the lumps are gone (or at least mostly gone) (about another 10 mins). 

Once the cheesecakes have cooled you can either

– pour the hot caramel directly onto them, then cover with cling film and refrigerate overnight. The caramel will appear to harden while it’s cooling, but something in the cheesecake filling will re-liquefy it completely in about 48 hours, so it’ll end up a nice, gooey sauce or

– spread the caramel out on to parchment or wax paper and let it harden (only takes a few minutes) then break it up into chunks and sprinkle over the cheesecakes before serving or

– a combination of both of the above.

 

 

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Apple Turnovers

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I’m never making apple pie again – apple turnovers are where it’s at! Pepperidge Farms has a puff pastry that is unintentionally vegan – and it’s delicious.

Makes about 8 turnovers

1 package of vegan puff pastry, thawed

3 granny smith apples
1 lemon

2 tbsp Earth Balance
3/4 c brown sugar
1 tbsp cornstarch
1 tbsp water

Peel and core the apples, then slice into pieces that are about 1/4″ thick and an inch or so long. Place in a bowl of water with the juice from the lemon. Heat the butter in large pan on  medium, drain the apples and toss in the pan, cook for a couple of minutes. Add the sugar, mix well and cook for another couple of minutes. Mix the cornstarch into the water and add to the pan. Stir well and let thicken for another minute or two. Now your filling is done.

Preheat your oven to 400 F.

The Pepperidge Farms pastry is two sheets to a package. Carefully lay out each sheet on a piece of wax paper and cut each one into four squares. Line a cookie sheet with parchment paper and arrange the the PP squares (you might have to do two batches). Place about 2 tbsp of filling on each square, then fold over one side diagonally and press the edges together. Bake for about 25 mins, till lightly golden. Cool slightly, dust with powdered sugar, and serve with ice cream.

Extras:
– add cinnamon when you add the brown sugar (I hate cinnamon with apples)
– make a frosting of 1 c powdered sugar + 1 tbsp almond milk + 1 tsp vanilla extract mixed together and then drizzled over the cooled turnovers.

OMG VEGAN Turtle Cheesecake!?!?

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Take this to your next potluck dinner and blow people’s minds with the awesomeness vegan food is capable of. This is a slightly adapted version of Sunday Morning Banana Pancakes original recipe.

UPDATE: the last time I made this, I forgot to pick up some apple cider for the filling. After some swearing and flapping about, I decided to just make it anyway and keep my fingers crossed – it turned out fine. The filling won’t have that tangy bite to it, but I imagine you could also replace the cider with a splash of fresh lemon juice, too. I also doubled the caramel, because clearly there is no such thing as too-much-caramel.

This serves about 6-8, depending on how much of a glutton you are.

about 3 c of those chocolate teddy bear cookies from Trader Joe’s *
about 2-3 tbsp of melted Earth Balance

Pulse the cookies in a food processor with the marg, until you get a good crumb consistency. Press into a pie pan, or glass dish, or other suitable baking pan; I used a springform ring mold, which was perfect. Pre-heat your oven to 350 F.

7 oz firm silken tofu**
8 oz Tofutti cream cheese (one container)**
1/3 c granulated sugar

Blend the above in your food processor till smooth and creamy, about 5 mins.

1/8 c real apple cider (not vinegar!)
1 tsp vanilla extract
1 tsp cornstarch

Whisk the above together, then add to your food processor and blend till combined, another few minutes. Pour the mixture over your crust and bake for 45 mins. Let cool for 2 hours and then refrigerate.

2 tbsp Earth Balance
4 tbsp brown sugar
1/4 c soy creamer***

Heat a small saucepot on medium, melt the marg and the carefully add the sugar to the middle of the pot (don’t let any of it touch the sides or it’ll burn). Stir until all the sugar dissolves and it starts to bubble a little, then stir in the cream. Continue to stir for another 5 or so mins – it should thicken up, but don’t worry if it doesn’t, it’s still useable. Set aside.

3/4 c semi sweet chocolate chips
2 tbsp soy creamer
pecans

Melt the chocolate in a double boiler (or, in my case, a porcelain salad bowl over a pot of simmering water). Once completely melted, add the creamer and whisk till combined. Spread over the cheesecake base, then scattered pecans over top. Drizzle the caramel sauce all over and the refrigerator till everything has firmed up (about 30 mins, minimum).
*you can sub anything your heart desires here – any kind of cookie, or a pre-made crust, or just ground pecans. Feel free to adjust the amount, too – I tend to use a lot because I LOVE crust.

**the original recipe has double these amounts, but I personally prefer a 1:1 ratio of crumb:cheese. If you use twice the tofu/cream cheese, also double the sugar.

*** MimicCreme or homemade cashew cream, or other vegan creamer would work, I think. I just used a Wildwood soy creamer.

If you follow my recipe and serve 6, it’s about 619 calories per serving.

Rich Chocolate Chili Bean Cherry Walnut Cookies

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My New Roots has some great recipes, and this is the latest. I swear to god these don’t taste even the littlest bit beany. They are very, very rich and relatively ‘healthy’ (lol). See nutritional info below.

UPDATE: if you can resist eating these as soon as they’re cool, they taste even better after a night in the fridge – mine were a little cakey out of the oven, but today GODDAMN they were like the richest, most decadent fudgy pieces of heaven. They also tasted a little sweeter, but i will probably try making these with semi sweet choc chips next time anyway. it seriously has taken me all my will power to not devour the whole batch and make another immediately – somehow, over 2 days, we’ve still got one remaining cookie (A MIRACLE! although i’m totally sneaking it for my lunch [who am i kidding – BREAKFAST] tomorrow).

Makes 8 large-ish cookies

2 tbsp chia seeds (or flax seeds, or egg replacer)
1/3 c golden syrup (or maple syrup, honey, agave)
1 tsp vanilla extract

Mix together and set aside.

1 can of black beans (15 oz) rinsed well and drained
2 tbsp unrefined coconut oil
1/3 unsweetened dutch-processed cocoa powder
1/4 tsp coarse sea salt
1/4 tsp cayenne or chili powder

Add to the food processor and blend till smooth. Should form a thick batter. Add the the chia seed mix and pulse to combine. Turn out into a bowl and fold in the following:

1/3 c roughly chopped 70% Chocolate (use best quality)
1/3 c raw walnuts
1/4 c dried cherries

Heat oven to 375 F, line a cookie sheet with parchment paper and spoon the batter out into 8 blobs. Flatten with the back of wet spoon (these cookies don’t spread). Sprinkle with a little coarse sea salt and bake for about 15 mins. Let them cool completely before eating.

Crockpot Dessert – Chocolate Lava Cake

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I used to make something very similar to this all the time, but it was a microwave recipe so it took 8 mins instead of… 2.5 ours. But I haven’t gotten round to finding a microwave-safe ring mold dish so I thought I’d give this a try. It takes a while, but it’s perfect for when you have guests – you can prep it well a head of time and leave it to cook while you make and serve dinner. Way less stressful.

Makes 6 generous servings

Whisk together:

2 c brown sugar
2 c flour
6 tbsp unsweetened dutch-processed cocoa (sift this in to the bowl first)
4 tsp of baking powder
1 tsp of salt

In a separate bowl, mix together:

1 c almond or soy milk
4 tbsp melted Earth Balance
1 tsp vanilla extract

Add the liquid mix to the dry and gently combine. Don’t overmix. Spread the mixture into your crockpot.

Sift together:

1.5 c brown sugar
1/2 c unsweetened, dutch-processed cocoa

Sprinkle this mixture over the cake. Pour 3 c boiling water over the top. Set the crock pot to high and cook for around 2.5 hours. When you test it, test the sides – the center is where the sauce will collect so it will stay liquid.

** While I thought this cake was particularly good the second day, as leftovers, when it was fresh it tasted sort of floury or slightly bitter. Maybe this was all the baking powder? I might try using less next time.

Apple Tart (or any fruit, really)

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if you don’t have a pie tin, don’t sweat it – just make like a galette – pile apples up and fold edges over. Original recipe here.
Makes one nine inch tart
4-5 Granny Smith Apples (or sweeter Golden Delicious)
1 Lemon, juiced
2-3 Tbs Brown Sugar
2-3 Tbs Melted Earth Balance

Pate Brisee
1 1/4 Cup All Purpose Flour
1/2 tsp Salt
1/2 tsp Sugar
1/4 Cup Non-Hydrogenated Veg. Shortening
1/4 Cup Earth Balance Margarine
2-4 Tbs Ice Water

Add the flour, salt, sugar, and fats together in the work bowl of a food processor.

Pulse until the mixture looks like wet sand, with pea-sized lumps here and there.

Slowly drizzle in water while running the machine until the dough forms a ball. If in doubt, add less water as opposed to more.

Turn out the dough onto the counter and press to form a disc. Cover in plastic wrap and refrigerate for at least 1/2 hour.

Preheat your oven to 400 F. Juice your lemon and place the juice in a small bowl. Peel the apples, brushing them with lemon juice as you go to prevent discoloration.
Slice the apples in half and core them.
Roll out your pate brisee on a sheet of parchment or wax paper. The dough should be 1/8″ thick and should be larger than your tart tin on all sides. Note: I couldn’t get my dough rolled out this thin, so I didn’t have any kind of ‘roof’ on my pie, but it was fine. I think I might try a 1.5 proportion of this recipe next time though, because I adore pie crust.

Invert the dough (using the parchment as support) over the center of the tart pan. If you’re making a pan-less galette, skip this step and move on to arranging the apples.

Gently work the dough into the pan and start arranging your apple slices in rings, starting at the outside and working in towards the center. It won’t really matter what it looks like once it’s baked, so don’t freak out about aesthetics. Just make sure to jam a bunch of apples in there, since they’ll cook down as it bakes.

If your dough gets too warm it may break apart, but just mend it and soldier on.  You won’t notice after it’s baked.

Once the apples are all in there, coat the top with the sugar. Fold over the edges of the dough towards the center (they won’t cover the top completely).
Brush the entire tarte with melted Earth Balance and sprinkle with more sugar. Pour any leftover earth balance over the apples.
Bake at 400 F for 45-55 minutes, or until the tarte is golden brown and the apples have color on them. Let cool most of the way before slicing.

Note: the original recipe called for cinnamon and all spice and nutmeg but IMO those are the devil’s foods so I left them out entirely. Serve this with dessert cashew cream. I’ve also made this with canned apricots and it was DELISH.