Vegan Pumpkin Cream Pie

Pumpkin Cream Pie

Pumpkin Cream Pie

A new spin on the classic Pumpkin Pie recipe!

This  year it is vegan, in a tart shell and with a 3 nut crust! Oh yeah!

This vegan pumpkin cream pie, tart or whatever you want to call it is like two desserts in one because that nut crust just won’t quit!

It is so delicious just on it’s own, but then pile on that creamy pumpkin pie filling and you are in pumpkin heaven! I promise!

So whether you have some dairy or egg allergy people at your Thanksgiving dinner this year or you just want to follow a cruelty free lifestyle like me! HERE IS YOUR RECIPE!

ENJOY!

Oh by the way- easy easy homemade VEGAN sweetened condensed milk! Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup volume

Pumpkin Cream Pie
 
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before
To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume
I am using a 10" Tart Pan but you can make this into a pie just the same
Serves: 1- 10" Tart
Ingredients
  • For the Nut Crust:
  • 3 Cups of your nut of choice (450g)
  • Coconut Oil 3 tablespoons (45ml)
  • Maple Syrup 2 Tablespoons
  • Ground Cinnamon 1 teaspoon
  • For the Pumpkin Pie Filling:
  • Pumpkin 1¼ cup (360g)
  • Egg Replacer 4½ teaspoons
  • Warm Water 6 Tablespoons
  • Granulated Sugar ½ cup (100g)
  • Cinnamon 1 teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Salt ¼ teaspoon
  • Almond milk ½ cup (120ml)
  • Vegan Sweetened Condensed Milk ¾ cup
  • For the Coconut Cream Topping
  • Whip the cold fat part of the coconut milk can with ¼ cup confectioners sugar and 1 teaspoon vanilla extract
Instructions
  1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil and maple syrup
  2. Press into the tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
  3. Add warm water to the egg replacer and whisk smooth
  4. Combine all the ingredients together in a large mixing bowl and whisk smooth
  5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
  6. Cool completely then whip the coconut fat with the confectioners sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream
 

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White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

At first glance this cheesecake may look country style or a bit rustic with it’s dripping mounds of blueberry topping.

This White Chocolate Blueberry Cheesecake combines 3 luscious flavors and packs them into a graham cracker crust for the most sophisticated palette pleaser you will ever experience!

Creamy white chocolate cheesecake is perfection with blueberries.

The sweet and the tart playing together in harmony with a back splash of hominess that the classic graham cracker crust brings.

It’s as if you are not sure if you should wear heels to the picnic!

This cheesecake makes you feel like you are at a black tie event ~ yet in the comfort of your summer cutoffs and bare feet!

Obviously by this versatile description, you can see this cake will stand up at any event.

So if it’s black tie ballroom you are serving~ I would go for the Godiva liquor addition for sure!

But if this is going to be your last summer shindig in the backyard with the family, may I  suggest a zest of lemon to brighten the affair?

Either way I know you are going to love this new recipe!

I do get so many questions about substitutions on the sour cream.

You can use yogurt or heavy cream in place of it or just leave it out altogether.

Any of those 3 ingredients will lend an added layer of creaminess to this cheesecake, but for those who like a bit more dense, sturdy New York style cheesecake just leave it out!

Read to the bottom for the VEGAN VERSION!


5.0 from 6 reviews
White Chocolate Blueberry Cheesecake
 
All cheesecake ingredients are to be at room temperature before mixing
Any crushed cookie will work for the crust if you do not have graham crackers
Prepare an 8" X 3" cake pan with pan grease and a parchment paper liner
If Spring form pans are your preference that is fine, click here for my thoughts on the spring form pan
Serves: 1-8" Cheesecake
Ingredients
  • Cream Cheese 3-8oz packages (670g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 5 (250g)
  • Sour Cream ½ cup (120g)
  • White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Godiva Liquor 1 Tablespoon (15ml) *optional
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
Instructions
  1. Prepare the crust by combining the graham cracker crumbs with the sugar and melted butter and work it until it resembles wet sand
  2. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  3. Cream the cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  4. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  5. Combine the eggs with the vanilla and the optional godiva liquor
  6. Add the eggs one at a time to the cream cheese mixture allowing each one to mix in before adding another.
  7. Add the melted white chocolate and mix smooth
  8. Add the sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a water bath in a preheated 350°F oven for the first 15 minutes then turn the temperature down to 300°F for another 60 to 90 minutes or until it is done click here for how to know when your cheesecake is done
  11. Cool completely then refrigerate overnight before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
  14. Whipped Cream and white chocolate shavings are optional garnishes
VEGANIZE THIS RECIPE!

There is something about vegan cheesecake that makes me want to always make them into mini size.

I’m not sure what that is, maybe it’s the fact that I can pop 4 or 5 in my mouth throughout the day as a bite sized magical vegan reminder that we do not have to be deprived of all things magical and delicious and more importantly we do not have to harm animals!!

Anyway- I sure do go off on a tangent when it comes to vegan baking!

But it is your option to make either 1 large one, same as the one pictured above or go for the mini cheesecake pan here

5.0 from 6 reviews
Vegan White Chocolate Blueberry Cheesecake
 
You will have to pay close attention to certain ingredients here to be sure they are indeed Vegan.
White Chocolate has milk solids in it, so you will want to look for a brand that is marked as vegan.
Graham crackers for the base of this cheesecake will be vegan unless they have honey ~ so be sure to get the plain variety
Granulated sugar is not even vegan since most manufacturers use bone char in the processing. CLICK HERE for a list
Of course you will not garnish your cheesecake with whipped cream as the original version does, but there are now substitutes and other options CLICK HERE
I use Tofutti Brand for my vegan sour cream & cream cheese, but any bran will do
Serves: 1- 8" or 24 individuals
Ingredients
  • Vegan Cream Cheese 3cups (670g)
  • Granulated Sugar 1 cup (200g)
  • EnerG Egg replacer 9 teaspoons (36g)
  • Warm Water 12 Tablespoons (180ml)
  • Vegan Sour Cream ½ cup (120g)
  • Vegan White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Lemon Zest 1 (approx 2 teaspoon)
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Coconut Oil 5 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
Instructions
  1. Combine the egg replacer with the warm water and whisk to smooth
  2. Prepare the crust by combining the graham cracker crumbs with the sugar and melted coconut oil and work it until it resembles wet sand
  3. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  4. Cream the vegan cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  5. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  6. Add the egg replacer slowly while mixing on low speed and then add the lemon zest and vanilla extract
  7. Add the melted vegan white chocolate and mix smooth
  8. Add the vegan sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a preheated 350°F oven for about 40-60 minutes or until it is puffed up and no longer looks like liquid batter.
  11. Cool completely then refrigerate overnight or at least until it is COLD FIRM and SET before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
 

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Gluten Free Blueberry Cobbler Bars

Gluten Free Blueberry Cobbler Bars

gluten-free-blueberry-cobbler-barsGluten free never tasted so good!

Blueberry Cobbler Bars!

These bars are great for breakfast a snack or even dessert!

Serve warm with a scoop of vanilla ice cream?

Yeah! Now we’re talking!

You do not have to go gluten free on these if you prefer to use all purpose flour here.

I do like the Gluten Free bisquick mix, because well….it’s QUICK! get it? Bis-Quick?? LOL

But for those who want to make their own gluten free mix, read all the way to the bottom.

You can also make these a bit more “health friendly” by substituting “sugar free” preserves and stevia rather than the granulated sugar.

I do find the substitute sugars to be sweeter, so I recommend half the amount as listed for the granulated sugar in the cobbler dough part of the recipe below if you decide to go that route.


Gluten Free Blueberry Cobbler Bars
 
Prep time
Cook time
Total time
 
Prepare a 9" X 13" pan with pan grease and parchment paper
If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion
I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Author:
Serves: 15 -20 bars
Ingredients
  • Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
  • Granulated Sugar 1½ cup (300g)
  • Salt 1 teaspoon (6g)
  • Cinnamon 1½ teaspoons
  • Cold Unsalted Butter 1 cup (226g)
  • Eggs Large 2 (100g)
  • Blueberry Preserves 1 cup (300g)
  • Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
  • Orange Juice from 1 orange (approx 2 tablespoons)
  • 1 Tablespoon Cornstarch (7g)
  • 2½ cups Fresh Blueberries (or frozen will work just fine here)
Instructions
  1. In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
  2. Grate in the cold butter with a box cheese grater.
  3. Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
  4. Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
  5. Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
  6. Press the remaining dough into the bottom of the prepared 9" X 13" pan
  7. Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
  8. Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
  9. Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
  10. Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
  11. Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
  12. Cool completely before slicing into desired portions
Notes
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.

You can freeze bars wrapped well for up to 1 month
FOR THOSE WANTING TO MAKE YOUR OWN GLUTEN FREE FLOUR MIXTURE RATHER THAN USE BISQUICK:

Makes 2¼ cups, most gluten free bakers will prepare a larger batch of this mixture to have on hand for fast measuring of “Gluten Free All Purpose Flour”

Gluten Free Flour mix
 
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe
Author:
Serves: 2¼ cup
Ingredients
  • 1½ cup rice flour
  • ½ cup potato starch
  • ¼ cup tapioca Starch
  • 1 teaspoon Xanthan Gum
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Créme Brulée Recipe

Créme Brulée Recipe

creme-brulee

Is this your first time making a créme brulée recipe?

Some recipes just seem more intimidating than others simply by their classic style and/ or elegance.

The créme brulée recipe may be one of those.

But don’t let it get you nervous!

It is really a simple recipe to make and one that will have you in heaven once you taste it!

Silky, smooth, delicious vanilla baked custard!


Créme Brulée Recipe
 
I used the larger 6 ounce ramekins here and the recipe will yield 4.
I know in the video it only made 2, that was because I HALVED the recipe

You can use 4 ounce ramekins if you wish and get 6 portions, just keep in mind the deeper the ramekin; the longer the bake time so just watch it carefully and do not over bake, this is a delicate custard.
Author:
Serves: 4 - 6ounce ramekins
Ingredients
  • Heavy Cream 2 cups 480ml)
  • Whole Milk 1 cup (240ml)
  • Granulated Sugar 3 Tablespoons (37g)
  • *Plus more sugar for caramelizing
  • Salt pinch
  • Vanilla Bean 1 pod seeds scraped (Or 2 teaspoons of Vanilla Bean Paste or Extract)
  • Egg Yolks 8 Large (144g)
Instructions
  1. Combine the heavy cream, milk, vanilla bean pod & it's seeds scraped in a heavy sauce pot over a high heat.
  2. In a medium bowl whisk the egg yolks with the sugar and salt
  3. Once the milk reaches a full boil slowly pour into the sugared yolks while whisking vigorously. This is called TEMPERING the yolks.
  4. Next pour the entire mixture back into the sauce pot and return to the stove making sure to continue stirring constantly.
  5. It is at this point I like to switch my utensil to a wooden spoon.
  6. It is much easier to see when you have reached Nappe - meaning to fully cover the back of the spoon with a light coating of the custard. (170°F)
  7. Once you have reached this stage of cooking, immediately pour the custard through a sieve into a bowl set inside an ice water bath. (which is just a larger bowl with some water and ice cubes * I did not do this in the video) this will ensure rapid cooling and prevent this delicate custard from cooking to scrambled eggs
  8. Transfer to a pour-able measuring cup
  9. Preheat your oven to 320°F and place the ramekins on a sheet pan.
  10. Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custards bake gently and do not crack or bake too rapidly.
  11. Bake for about 20 - 30 minutes or until no longer liquidy in the middle, similar to baking a cheesecake. (this will vary depending on the depth of your ramekins!)
  12. Be sure not to over bake or you will have a cup full of scrambled eggs!
  13. Cool the custards completely in the refrigerator (preferably over night) then sprinkle the tops generously with more granulated sugar
  14. With yourblow torch or creme brulee torch caramelize the sugar. Be sure not to linger on one spot too long or you will have a burned black spots of sugar.
Notes
You may store the baked custards in the refrigerator for up to 4 days and simply caramelize before serving.
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Coconut Macaroons

Coconut Macaroons

coconut-macaroons-resize-jpg

If you love coconut you must love Coconut Macaroons.

Once of the easiest (if not THE easiest!) cookies to make since you don’t need a mixer.

All you need is a big bowl and your two hands.

The Hershey’s Kisses are optional but highly recommended!

In less than 20 minutes you can be eating coconut macaroons~ yep! that’s how easy!

(You can also make this a gluten free cookie by using a gluten free all purpose blend!)

Check out this super quick video to show you how to mix them!


5.0 from 2 reviews
Coconut Macaroons
 
Many people ask if they can use desiccated coconut which is typically unsweetened, the answer is yes but you will may want to adjust the sugar by adding about ½ cup of confectioner's sugar to the recipe (or leave it out and have less sweet cookies, this is a very friendly recipe)
I like the look of a compacted scooped macaroon and why I use a cookie scoop, you can roll these cookies by hand as well.
Preheat oven to 350°f
Author:
Serves: 12- 1½ ounce cookies
Ingredients
  • Sweetened Flake Coconut 2½ cups (225g)
  • Sweetened Condensed Milk ⅔ cup (200g)
  • All Purpose Flour ⅓ cup (42g)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  • 12 Unwrapped Hershey's Kisses *optional
Instructions
  1. Combine all ingredients in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough
  2. Scoop with a 1½ ounce cookie scoop a compacted amount of macaroon paste and then place them spaced 1" apart onto a parchment paper lined sheet pan.
  3. Bake in preheated 350°f oven for 10 minutes then add the Hershey Kiss to the top of each one and bake for another 8 minutes until golden browned.
  4. Be careful not to over bake these or they will become crunchy (unless of course you like them that way, in which case, bake away)
Notes
Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days.
 

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