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!


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
  • 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
  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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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
Serves: 15 -20 bars
  • 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)
  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
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

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
Serves: 2¼ cup
  • 1½ cup rice flour
  • ½ cup potato starch
  • ¼ cup tapioca Starch
  • 1 teaspoon Xanthan Gum
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Créme Brulée Recipe


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.
Serves: 4 - 6ounce ramekins
  • 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)
  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.
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


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
Serves: 12- 1½ ounce cookies
  • 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
  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)
Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days.

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Irish ~ Italian Meringue Buttercream Recipe


What do you get when you cross and Italian with an Irishman?


Yes folks this is my recipe for Italian~Irish Cream Buttercream.

This is the very same recipe I am using for my Guinness Cupcakes and Irish Car Bomb Cheesecake.

Yes, you read that correctly……

But let’s focus for a moment! Stay with me!

We have to prepare this buttercream before you can even dream about wrapping your lips around those bad boys.

You can use this exact same addition of Irish Creme & Chocolate with the Swiss Buttercream & even the American Buttercream too!

Irish - Italian Meringue Buttercream Recipe
Serves: 8 cups
  • Egg Whites 7 large (210g)
  • Granulated Sugar 2 cups (400g)
  • Water 1cup (237ml)
  • Unsalted Butter 5 sticks (1lb 4oz) (566g)
  • Solid Vegetable Shortening 1 cup (226g)
  • Vanilla Extract 2 Tablespoons
  • Irish Cream Liquor ½ cup (120ml)
  • Chocolate Couverture ½ cup (85g)
  1. In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
  2. Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
  3. Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
  4. As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
  5. Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
  7. Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
  8. Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
  9. Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
  10. Add the vanilla extract
  11. Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth

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Twix Cookie Bars


Homemade Twix Cookie Bars are the BOMB!

I’ll be honest, I wasn’t quite sure if I could pull it off, I mean c’mon~ it’s hard to beat that awesome little candy bar!

Well, I hate to break it to ya Twix ~ But move over Gretchen’s Bakery can take it from here!

Totally flaky, crispy and buttery shortbread cookie base, loaded with creamy vanilla bean soft caramel and chocolate.

Also known as the Millionaire Shortbread to my friends across the pond….. just to give those outside of the USA an idea of what we are dealing with here….

This is no joke, TWIX is serious business……

Now here’s one thing I found interesting.

I started dipping the twix cookie bars in tempered chocolate since~ that’s what a Twix IS right?

Fully dipped and covered in chocolate. But upon eating several (and by several I mean about 11) I decided that I preferred the taste of the lightly coated Twix bar better than the fully dipped in chocolate Twix bar!!!!???

Weird right?! I know! Especially me! The chocolate lover extraordinaire!

The fully dipped chocolate one was just too much and it overpowered the delicate shortbread and the creamy soft caramel that make up the entire EVERYTHING about TWIX.

So of course, you should try it both ways and decide for yourself, but whatever you do~  I KNOW you are going to love this recipe!

*PS- Gluten Free folks~ this works perfectly with Gluten Free Flour Mix

Twix Cookie Bars
Grease a 9" X 12" pan with pan grease and line with parchment paper Preheat oven to 350°F
Serves: 4dz cookie bars
  • For the shortbread
  • All Purpose Flour 1½ cup (190g)
  • Unsalted Butter ¾ cup (170g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt ¼ teaspoon
  • For the Caramel Layer
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  • Vanilla Bean 1
  1. First prepare the shortbread cookie base by creaming the sugar with the butter and salt just until combined, not light and fluffy.
  2. Add the flour all at once and mix just until combined.
  3. Turn the dough out into the prepared pan, the dough with be very crumbly and not very sticky, this is good.
  4. Press it into all the edges and roll it evenly. As you roll and press the dough together it will come together more than what it started out as (see video)
  5. Bake in preheated 350°F oven for approximately 20 minutes or until golden brown.
  6. Cool while you prepare the caramel as follows
  7. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  8. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  9. Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
  10. When it gets to 243°F add the salt, remove the vanilla bean and then pour into the cooled shortbread cookie pan, spread to the edges.
  11. Allow to cool at room temperature for at least 4 hours or preferably overnight (at room temperature) uncovered until it is completely cooled, then you can wrap it loosely with some plastic wrap
  12. Spread the top of the cooled and set caramel with tempered chocolate, once it sets turn the entire bar out onto a cutting board (gently to avoid cracking the cookie base) then cut into desired portions.
Twix Cookie Bars are to be stored at room temperature for up to 2 weeks in an airtight container.

You can freeze them wrapped well for up to 2 months


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