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Archive for the ‘cake’ Category

Loving this dessert. It takes advantage of some of the seasonal fruits that you’ll find in the stores at this time of year – cranberries, apples, and oranges. My version includes nondairy adaptations, but you can find the original here.

Easy cranberry and apple cake

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) margarine, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup soy sour cream

1 cup all purpose flour

1/4 teaspoon kosher salt

Preheat oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the margarine, vanilla, and sour cream, and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10″ glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon cinnamon and sprinkle it over the batter. Bake for 55 – 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

 

 

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Donuts anyone? These tasty morsels were adapted from this recipe. I used almond milk instead of cow’s milk; I add a few more blueberries than called for; I used canola oil instead of olive oil; and I used AP flour instead of whole wheat pastry flour. And the verdict is …. moist and very blueberry flavorful. These didn’t rise as well as some of my other donut attempts, but they sure tasted good.

Baked blueberry donuts

2 cups AP flour

1/2 cup sugar

2 eggs

1 1/2 cups fresh blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup almond milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1 pinch cinnamon

1 pinch nutmeg

for the sugar coating:

3 tablespoons melted margarine

1/2 cup sugar

1 tablespoon cinnamon

Preheat oven to 325 degrees F. Spray donut pan with cooking spray. In a bowl, whisk eggs, almond milk, sugar, vanilla, oil, nutmeg, and cinnamon. Add flour, baking powder, and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.

Bake for 15 – 20 minutes. Cool for about 5 minutes and remove from pan to a wire rack. Cool completely.

In a bowl, combine sugar and cinnamon. In another bowl place melted margarine. Dip each donut in the margarine followed by the cinnamon sugar. Makes a dozen.

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Who doesn’t love scones? Just as I thought – nobody. Almost all scones are made with dairy products – butter, buttermilk, cream, milk – in varying measures. I always enjoy creating great little nondairy adaptations – here, here, and here. Oh, and here and here, too.These egg nog scones sounded so tempting – and at this time of year, it’s quite easy to find Soy Nog on the shelves of my local natural foods store. (btw, I’ve been known to guzzle this stuff by the quart-fuls). Anyway, these were a welcome addition to my scone recipe collection, and will become an annual treat during the holidays.

Cinnamon egg nog scones (from FlamingoBear blog via King Arthur Flour)(modified to be nondairy by me)

Dough:

2 3/4 cups flour

1/4 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg

1/2 cup margarine, diced and frozen for 20 minutes

1 large egg

1 teaspoon vanilla

3/4 cup soy eggnog

Topping:

1 tablespoon eggnog

1 generous tablespoon cinnamon sugar

1 generous tablespoon sparkling white sugar (I left this ingredient out)

In a large mixing bowl, whisk together all the dry ingredients. Work in the frozen margarine just until the margarine is the size of peas.

In a separate mixing bowl, whisk together the egg, vanilla, and eggnog.

Add the wet ingredients to the dry ingredients and stir just until moistened. Transfer the dough to a lightly floured work surface. Divide the dough in half. Roll and pat each half into 6 1/2″ circle about 3/4″ thick.

Using a large knife, slice each circle into 6 wedges. Transfer the circles of wedges to a Silpat sheet. There should be about 1/2″ space between them, at their outer edges. This ensures that their sides will bake up soft and tender.

Brush each scone with some eggnog, sprinkle with cinnamon sugar, and then top with sparkling white sugar.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This half-hour in the freezer relaxes the gluten in the flour, which makes the scones taller and more tender. Plus, chilling the fat makes the scones flakier. While the scones are chilling, preheat the oven to 425 degrees F.

Bake the scones for about 20 minutes or until they’re golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

 

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I’ve fallen in love with baked doughnuts. These were really good; so were these. And we just loved these. Time to add another donut recipe to the mix. I don’t know if it was the chocolate cake or the icing – these donuts were truly better than anything I’ve ever picked up from a bakery. And a ton healthier, too. It was interesting to add a little nutmeg to the chocolate, as the recipe called for – it gave the chocolate a decided different taste, but totally awesome, just the same.

Baked chocolate cake donuts (from HandleTheHeat blog, via Lara Feroni; nondairy adaptations by me)

1 cup AP flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2/3 cup sugar

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon fine grain salt

2 tablespoons margarine

1/2 cup soy yogurt, thinned slightly with a tablespoon soy milk

1 teaspoon vanilla extract

1 large egg

chocolate glaze (see below)

Lightly grease a donut tin and preheat the oven to 350 degrees F.

Sift the flour, cocoa powder, baking powder, and baking soda, and then whisk in the sugar, nutmeg, and salt. Add the margarine, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the yogurt, vanilla, and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your donuts may be a bit rubbery.

Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the donuts rise, you’ll lose the hole.

Bake for 8 – 10 minutes, until the donuts spring back when touched. Let cool slightly on a wire rack before glazing.

Chocolate glaze:

4 tablespoons margarine

4 tablespoons almond milk, warmed

1/2 tablespoon light corn syrup

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, chopped

1 cup confectioners’ sugar, sifted

Combine margarine, almond milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until margarine is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the donuts immediately. Allow glaze to set for 30 minutes before serving. Makes 6 donuts.

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Think of your favorite coffee cake – I’m thinking moist, cinnamon-y, nutty. Now think of adding pumpkin to the flavors. There you have it – this delicious recipe. Mine did not come out as moist as a bread pudding, but it was a total win-win yummy dessert.

Pumpkin apple bread pudding (slightly adapted from Smokin’ Chestnut blog)

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

pinch of nutmeg

1/3 cup applesauce

3 tablespoons honey

1/3 cup margarine, melted and slightly cooled

1 teaspoon vanilla extract

2 large eggs, beaten

2 – 3 tablespoons soymilk or almond milk

1 cup pumpkin puree

1 apple grated, roughly 1 cup

1/4 cup raisins

1/2 cup chopped apple

3/4 cup coarsely chopped pecans or walnuts

cinnamon and raw sugar for sprinkling

Preheat oven to 350 degrees F and grease a 9″ loaf pan

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, combine applesauce, honey, melted margarine, vanilla extract, eggs, soymilk, and pumpkin puree. Mix the dry ingredients with the wet ingredients, and then add grated apple, raisins, chopped apple, and half the chopped nuts. Fold together until mixed well.

Pour batter into pan and top with cinnamon/raw sugar mixture and the rest of the chopped nuts. Bake for roughly an hour or until toothpick comes out (relatively) clean. Cool on wire rack for 15 minutes and enjoy. 8 servings.

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Closet Cooking always has such innovative and delicious offerings. When Kevin posted his blueberry maple pecan cinnamon buns, I went straight to the kitchen and made an inspired nondairy adaptation of them. Well, now he’s gone and done it again – this time with these awesome-looking cinnamon buns. Well, I just couldn’t resist – here is my nondairy version, and well worth the effort. Simply the best. I used pecans instead of the candied ginger, by the way.

Pumpkin pie cinnamon buns with nondairy caramel cream cheese frosting

1 batch pumpkin sweet yeast dough (see below)

1/2 cup margarine, melted (then brought to room temperature)

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 cup dried cranberries

1/4 cup chopped pecans

1 batch caramel cream cheese frosting (see below)

Punch down the dough and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24 x 12″ rectangle. Spread the margarine over the dough, leaving 1″ on each side free. Mix the sugar and spices and sprinkle it onto the dough, followed by the cranberries and pecans.

Roll the dough into a log; pinch to seal and cut it into 12 even slices. Arrange the buns in a greased baking pan; cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F preheated oven until golden brown, about 15 – 20 minutes. Top the buns with the frosting.

Pumpkin sweet yeast dough

1/4 cup water, warm

1 tablespoon active dry yeast

1 teaspoon sugar

1/4 cup brown sugar

2 eggs, room temperature

1/4 cup margarine, melted and cooled

1/4 cup soy sour cream

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

2 cups flour and 1 1/2 cups whole wheat flour

Mix the water, yeast, and sugar into a large bowl and let it sit until foamy, about 10 minutes. Add the sugar, eggs, margarine, sour cream, pumpkin puree, spices, salt, and 2 cups of the mixed flour, and mix for 2 minutes at medium or 200 strokes by hand.

Stir in enough of the remaining mixed flour to make a soft dough. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes (the dough should feel soft and buttery not sticky). Place the dough in a greased bowl, cover with a damp towl and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

Caramel cream cheese frosting

1/4 cup caramel sauce (see below)

1/4 cup soy cream cheese

Mix the caramel sauce and cream cheese until smooth.

Caramel sauce

1 cup sugar

1 tablespoon corn syrup

1/4 cup water

1/2 cup nondairy creamer, heated

2 tablespoons margarine, melted and brought to room temperature

1 teaspoon vanilla extract

Heat the sugar, syrup, and water in a saucepan while stirring. When it boils, stop stirring and let it turn a medium amber color. Remove from heat and slowly pour in the creamer. Stir the mixture until it is smooth, with a wooden spoon. Stir in the margarine. Allow the sauce to cool for a few minutes and stir in the vanilla extract.

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Just recently, I discovered the wonders of baked donuts. And then I found this recipe. So naturally, I had to try it. I’m still trying to decide which ones we liked better. But the verdict is definitely that each recipe is a winner. These go great with tea/coffee, and are a lovely apple butter brown on the inside, too. A great autumn treat.

Baked apple cider donuts (adapted to be nondairy, from The City Sisters)

approximately 3 tablespoons sugar for preparing the pan

2 cups AP flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 large egg, lightly beaten

2/3 cup packed light brown sugar

1/2 cup apple butter

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup plain soy yogurt

3 tablespoons canola oil

Preheat oven to 400 degrees F. Spray donut pan with cooking spray; sprinkle with sugar, shaking out excess.

In a mixing bowl, combine together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combine together the egg, brown sugar, apple butter, maple syrup, cider, yogurt, and oil. Add dry ingredients to wet and stir until combined. Fill each cavity of the donut pan half-way. Bake for 10 minutes, or until the tops spring back when touched lightly. Let donuts cool for five minutes before turning them onto a rack. Clean the donut pan and re-coat with oil and sugar for a second batch.

If you want to coat the donuts, fill a low bowl with equal amounts of cinnamon and sugar. Dredge each donut in mixture and place back on the rack to fully cool. Makes 1 dozen.

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