Apple Pie Recipe

Apple Pie

We all need a favorite Apple Pie Recipe.

It’s like one of the first things we ever make as budding bakers right?!

I have made so many versions of apple pie recipes over the course of my baking life so far.

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Vegan Cranberry Cheesecake

Vegan Cranberry Cheescake

Cranberry Cheesecake

If Christmas had a flavor all to itself, it would be this Vegan Cranberry Cheesecake!

I am in love with this combination of tart, yet sweet cranberry compote spiked up with anise, cinnamon sticks, orange and vanilla.

Paired with the creamiest of cheesecakes you will ever taste, and a gingersnap cookie crust to tie it all together.

I am using Cape Cod Select Premium Frozen Cranberries this year for all my cranberry festivities and I have to say I DID see a difference in this brand from other brands!

There was not one shriveled, wrinkly, inferior sized cranberry in the bag! They were all perfect as perfect gets!

This is a Building on Recipes project as most great masterpieces are… which means you will have to prepare the Cranberry Compote and gingersnap cookies ahead of time before finalizing this decadent cheesecake!

As I always say, Building on Recipes is not always easiest, but it IS worth it!


Cranberry Cheesecake
 
Prepare a 7" cake pan with pan grease & parchment liner
Click here for why I do not prefer Springform pans
The conversion for egg replacer to eggs is 3 eggs
Serves: 1- 7" Cheesecake
Ingredients
  • ½ Recipe Gingersnap Cookies
  • 3 Tablespoons Coconut Oil
  • For the Cranberry Compote
  • 1 16ounce bag Cape Cod Select Premium Frozen Cranberries
  • Granulated Sugar 1½ cup (300g)
  • Juice or Wine ¾ cup (180ml)
  • Water ½ cup (120ml)
  • Vanilla Bean or Extract 1 bean or 2 teaspoons
  • Star Anise Pods 5
  • Cinnamon Sticks 2
  • Orange Zest and Juice from 1 large orange
  • For the Cheesecake
  • Vegan Cream Cheese 12 ounces (336g)
  • Vegan Sour Cream ¼ cup (56g)
  • Granulated Sugar ¾ cup (150g)
  • EnerG Egg Replacer 4½ teaspoons (18g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
Instructions
  1. Crush the gingersnap cookies to make 1½ cups total
  2. Add the melted coconut oil and combine well
  3. Press into the bottom of the prepare cake pan and freeze while you prepare the other recipes
  4. For the Cranberry Compote
  5. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  6. Add the cranberries and then return to a boil.
  7. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  8. Discard the anise pods, vanilla bean pod and cinnamon sticks.
  9. Squeeze in the juice of that orange and add the vanilla extract if you are using that instead of a bean
  10. For the Cheesecake:
  11. Melt the coconut oil and combine with the crushed gingersnaps
  12. Mix and then press into the bottom of a greased and parchment lined 7" cake pan
  13. Whisk the egg replacer with the warm water
  14. Cream the vegan cream cheese smooth with the granulated sugar
  15. Add the vegan sour cream and mix smooth
  16. Add the vanilla extract and the egg replacer mixture mix smooth
  17. Pour into the prepared pan and bake in a preheated 335°F oven for approx 35- 45minutes
  18. Remove from oven to cool completely and then cool to cold overnight in the refrigerator.
  19. Un-mold the cheesecake and top with cranberry compote
Notes
Cheesecake should stay refrigerated for up to 1 week.
cape-cod-cranberriesFor all your Cape Cod Select Premium Frozen Cranberry needs! Click the links below! Be sure to tell them Gretchen’s Bakery sent ya!

FACEBOOK https://www.facebook.com/capecodselect/#

TWITTER https://twitter.com/CapeCodSelect

INSTAGRAM https://www.instagram.com/capecodselect/

PINTEREST https://www.pinterest.com/capecodselect/

STORE LOCATOR http://www.capecodselect.com/store-locator/

 

 

 

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Soft Rolls Hamburger Buns

Soft Rolls Hamburger Buns

Soft Rolls Hamburger Buns

Finally a soft rolls hamburger bun that is suitable for my double decker California style vegan cheeseburger with all the works! (scroll to the bottom to see that masterpiece! yummmm!)

They almost didn’t make it to the burger part though since I was devouring these soft rolls faster than they could cool down out of the oven!

If any one knows what a potato roll tastes like? This is a the best way I can describe how these taste.

They are so soft and light, yet they will hold up to the drippiest of decadent burgers or sandwiches.

Make them slightly smaller and serve them up in a basket along with your dinner spread.

They also freeze nicely and well….what more can you ask for!?

They are super easy to make and even if you don’t have a stand mixer you can do all the mixing by hand!

Watch the video for a demonstration of the professional rolling technique for making perfectly shaped rolls in no time.


5.0 from 2 reviews
Soft Rolls Hamburger Buns
 
1 egg =
Ground Flax Seeds 1 Tablespoon (8g)
Hot Water 3 Tablespoons (45ml)

IF YOU WANT SMALLER ROLLS FOR A DINNER BASKET, JUST WEIGH THEM AT 2 OUNCES EACH
Serves: 12 - 4ounce Rolls
Ingredients
  • Almond Milk 1½ cup (360ml)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 6 Tablespoons (270ml)
  • Bread Flour 5-6 cups adjust as needed (650g-780g)
  • Dry Yeast 1½ teaspoon (4g)
  • Earth Balance ¼ cup (56g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 2½ tsp (15g)
  • * optional Aquafaba for the wash as needed
Instructions
  1. THE ALMOND MILK IS AT ABOUT 90°F ADD THE YEAST AND LET STAND FOR 5 MINUTES
  2. COMBINE THE FLAX MEAL WITH THE HOT WATER LET STAND 5 MINUTES
  3. MEASURE ABOUT 5½ CUPS OF FLOUR INTO YOUR MIXING BOWL
  4. ADD THE SUGAR AND SALT
  5. THEN GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL
  6. ADD THE MILK YEAST MIXTURE AND THE FLAX EGGS AND CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL
  7. GIVE IT SOME HELP SINCE THE DOUGH HOOK ALWAYS NEEDS A HELPING HAND IN THE BEGINNING STAGES OF MIXING
  8. ONCE IT STARTS TO COME TOGETHER INTO A FRAGMENTED LOOKING DOUGH ADD THE EARTH BALANCE AND CONTINUE MIXING ON LOW SPEED FOR ABOUT 5 MINUTES.
  9. THEN GIVE IT ANOTHER FLIP WITH YOUR SPATULA TO HELP IT MIX EVENLY AND MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES
  10. IF YOUR DOUGH SEEMS PARTICULARLY WET AND STICKY YOU CAN ADD A BIT MORE FLOUR
  11. LIGHTLY OIL A BOWL AND PLACE THE DOUGH INSIDE
  12. COVER AND LET IT REST IN A WARM SPOT TO DOUBLE IN SIZE THIS SHOULD TAKE ABOUT AN HOUR IN MOST NORMAL CONDITIONS
  13. TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE AND GENTLY PRESS OUT THOSE GASSES AND SHAPE TO ABOUT 12" X 18" X ¼"
  14. CUT THE DOUGH IN HALF LENGTHWISE AND THEN INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH THESE ARE DEFINITELY FOR HAMBURGER BUNS
  15. NEXT TAKE EACH PIECE OF DOUGH AND KNEAD IT LIGHTLY INTO A BALL
  16. TRANSFER EACH ROLL TO A SHEET PAN WITH A SILICONE MAT OR PARCHMENT PAPER
  17. REPEAT THE PROCESS WITH ALL THE ROLLS
  18. COVER THEM AGAIN AND PLACE IN A WARM SPOT TO RISE ABOUT 40MINUTES TO AN HOUR
  19. THEY WILL BE FLUFFY AND PUFFY AGAIN AND JUST AT THE LAST 15 MINUTES OF PROOFING, GET THE OVEN PREHEATING TO 375°F
  20. BRUSH WITH AQUAFABA AND THIS WILL GIVE THEM A REALLY GREAT COLOR AND SHINE TO THE FINISHED BUNS
  21. BAKE FOR ABOUT 15 - 22 MINUTES IT REALLY DEPENDS ON WHAT SIZE YOU MADE~THE BIGGER THE BUNS THE LONGER THE BAKE AND VICE VERSA
soft-rolls-hamburger-buns

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Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes

carrot cake cupcakes

What can be better than carrot cake?

VEGAN CARROT CAKE CUPCAKES! That’s what!

Whenever I am not testing and preparing recipes for my regular videos, I try to test and create vegan ones!

As many of you may know I do practice veganism.

Pretty much the only time I do not, is at the end of my videos where I take a bite of whatever dessert I have made.

For the most part it is quite easy to convert any recipe to a vegan one.

I recently had the opportunity to convert my carrot cake recipe for my cousins birthday, since carrot cake is her all time favorite dessert!

I didn’t tell anyone they were vegan however until after the rave reviews starting pouring in!  Hehehehe 😉

I topped each cupcake with vegan cream cheese icing, and well…..let’s just say there are now a few NEW believers that vegan is indeed ~ delicious!

For those who don’t care to follow a vegan recipe for whatever reason, you can of course make cupcakes from my amazing Tropical Carrot Cake and ice with traditional Cream Cheese Icing recipe!

Vegan Carrot Cake Recipe
 
This recipe can also be baked into 8" cake layers instead of cupcakes
Preheat oven to 350°F (177°c)
Unlike my regular carrot cake recipe which uses Browned Butter, we will be substituting here with oil
Author:
Serves: 24 cupcakes or 2- 8" Cake Layers
Ingredients
  • Almond Oil (or any vegetable oil of your choice) 1cup + 2 Tablespoons (260ml)
  • All Purpose Flour 1½ Cups (195g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoons (7g)
  • Salt ¾ teaspoon
  • Ground Cinnamon 1 Tablespoon (15g)
  • Granulated Sugar ¾ cup (150g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Flax Seeds 8 Tablespoons (56g)
  • Almond Milk 12 Tablespoons (180g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Carrots Shredded from 5 medium carrots approx 2½ cups (300g)
  • Pecans ground fine 1½ cup
  • Zest of 1 Orange
Instructions
  1. In a large mixing bowl combine the ground flax and the almond milk. Set aside for about 5 minutes until thickened. These are called flax eggs.
  2. Meanwhile in another bowl sift together the flours, cinnamon, baking powder, baking soda and salt together.
  3. To the flax "eggs" add both sugars, the oil, vanilla extract and zest of orange. Whisk everything well to incorporate to a smooth mixture.
  4. Shred the carrots and chop the pecans (I like mine finely ground) and add to the sugar / oil mixture.
  5. Add the sifted dry ingredients to the liquid mixture all at once and stir to combine well.
  6. Portion batter into cupcake liners and bakery from approximately 25-30 minutes or Until They Are Done
Notes
Carrot cake can be kept at room temperature for up to 4 days wrapped in an airtight container. Or frozen for up to 1 month wrapped well.
Now for the building on recipes!
Vegan Carrot Cake Cupcakes
 
This is a building on recipes recipe so you must prepare the carrot cake cupcakes from the recipe above and then prepare the vegan cream cheese icing
Author:
Serves: 24
Ingredients
Instructions
  1. Cool cupcakes completely before icing with vegan cream cheese icing
Notes
Cream cheese icing topped cupcakes must be kept refrigerated for up to 1 week in an airtight container
I used my XL cake Decorating Kit to ice the cupcakes as shown in the picture with the #826 Ateco Tip

Flax eggs are ground flax seeds steeped in alternative milk or water to thicken. 2 Tablespoon flax + 3 tablespoons water (or almond milk) = 1 egg
For those wanting to use real eggs- omit the flax and almond milk from the recipe below, add 2 eggs and proceed as normal

6249_100905226587644_6440280_n

 HAPPY BIRTHDAY CUZ!

That’s me and my cousin Carrie!

(I was so proud of her! LOL)

circa 1978

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Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Who doesn’t love a cinnamon bun!?

Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!

I can’t believe I’m saying this, but this new recipe is even better than the original Cinnamon Buns recipe I shared years ago!

This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!

They are dangerous so I will warn you to have an exit strategy for them before they finish baking.

Since being alone with these bad boys may prove to be a disaster for the diet!

This recipe does not need eggs, so for those who are wondering the “non-vegan” version….. there isn’t one!

So simple, minimal ingredients and if you don’t have or use almond milk, use whatever milk you DO use! See how easy??

Pumpkin Cinnamon Buns
 
Serves: 12 jumbo buns
Ingredients
  • Almond Milk 1½ cup (360ml)
  • Oil of your choice ½ cup (120ml)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 2¼ teaspoon
  • Pumpkin Puree 1 cup
  • All Purpose Flour 4 - 5 cups (500g - 625g)
  • Pumpkin Pie Spice2 teaspoons
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Salt ½ teaspoon
  • For the filling:
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Cinnamon ½ teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Coconut Oil or any oil of your choice ¼ cup (60ml)
  • Cream Cheese Icing Recipe
Instructions
  1. Combine the yeast with the warm milk and let stand for 5 minutes
  2. In a mixing bowl combine all the dry ingredients and blend well
  3. Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
  4. Add flour to adjust the consistency as needed *see video demonstration
  5. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  6. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  7. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
  8. Brush with melted oil and then spread evenly with the sugar filling mixture
  9. Roll up then cut into desired portions
  10. Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  11. Once they are light and fluffy and puffy bake in a preheated 350°F oven for approx 25 - 45 minutes depending on the size of your buns * see video demonstration
  12. While the buns are baking you can prepare the cream cheese icing recipe
  13. Cool slightly then top generously with Cream Cheese Icing
Notes
Like any yeast pastry they will go stale before they go bad.

I store them in an airtight container at room temperature *even with the cream cheese icing

**the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature
 

 

 

 

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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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