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Archive for the ‘desserts’ Category

These amazing little cookies require no flour, which makes them good for Passover. Or anytime.

Crispy chewy almond cookies (from KeepItSimpleFoods blog) – check out the nice instruction photos there

4 egg whites

2 cups powdered sugar

1 cup almonds (ground)

1 tablespoon almond extract

1 pinch salt

Preheat oven to 350 degrees F. Pulse almonds in a food processor until coarse.

Toast almond bits on the stove top over low heat, until fragrant. This only takes a few minutes. Set aside to cool.

In a mixing bowl, combine egg whites, powdered sugar, and almond extract. Whisk together briskly. Once cooled, add the almond bits. Combine and add a scant pinch of salt.

Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between cookies and be gentle when sliding the cookie sheet into the oven.

Bake for approximately 13 minutes. The cookies turn a nice golden brown when done. They will also be fragile, and a little sticky, so be careful when removing from the parchment. Makes about a dozen cookies.

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This recipe is really called Cherry cake pudding, but I could not find canned cherries in three different markets, believe it or not. So, if necessity is the mother of invention (yes, it was absolutely necessary to make this cake), then reward is its father. This cake rocked. And I will definitely try it again with cherries next time, if I can find them.

Blackberry cake pudding (from The Pioneer Woman, with nondairy modifications by me)

1 cup sugar

2 tablespoons margarine, softened

1 whole egg

1 cup AP flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup almond milk

1 15-ounce can blackberries in syrup, drained, juice reserved

1/2 cups pecans, finely chopped

sauce:

1 cup juice from the blackberries (add water to make 1 cup if necessary)

1/2 cup sugar

1 tablespoon AP flour

1 tablespoon margarine

1/2 teaspoon vanilla extract

soy or rice whipped cream

Preheat oven to 325 degrees F. Generously grease a square 9×9″ baking dish.

Cream sugar and margarine. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternately the almond milk. Add blackberries and chopped nuts and mix gently. Pour batter into greased pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.

While cake is baking, make the sauce by combining blackberry juice, sugar, and flour in a small saucepan. Boil for 8 – 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon margarine and vanilla extract.

Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving, so the sauce will seep into the top of the cake a bit. Spoon out pieces of warm, sticky cake and top with soy or rice whipped cream. Spoon on extra sauce.

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With my appreciation and a great big Shout-Out to Shoshana at Couldn’t Be Parve blog. These cookies rock. And so easy to make. I must admit, I was a disbeliever that you could actually make cookies without flour, but let the record show that this recipe is for real. I used crunchy almond butter instead of peanut butter, and a combo fruit jam of strawberry, blueberry, and pomegranate. These are fantastic. As Shoshana suggested, these would work great for Passover, and for all of my gluten-free friends, too.

Almond butter and jelly sandwich cookies

1 cup almond butter, plus additional for making the sandwiches

1 cup brown sugar (a combination of white and brown will work well too)

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

filling:

almond butter

your favorite jam

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking. Bake the cookies for 10 – 12 minutes, or until lightly set and browning around the edges (mine were actually done in 9 minutes!). The tops should still be light.

Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

Turn half of the cookies over and spread the bottoms with a thin layer of almond butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies. Makes 12 or 13 sandwiches, depending how big you made your cookies (I only had 12, original recipe called for 13).

 

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Inspired by these sweet little things, I’m afraid that my macaroons did not make it to the sandwich level. I blame myself, as I made too hefty of a portion for each macaroon. But that certainly did not affect the taste. These were heavenly. I substituted almond milk, soy cream cheese, and margarine for the dairy requisites. I just love almonds and coconut and chocolate flavors altogether.

Coconut macaroons with chocolate drizzle

4 ounces soy cream cheese, softened

1/3 cup margarine, softened

1 cup superfine sugar

1 large egg

3 tablespoons almond milk

1 teaspoon almond extract

1 cup all-purpose flour

scant 1/2 teaspoon salt

2 cups finely shredded dessicated coconut

2 ounces almond paste

1/4 cup semi-sweet nondairy chocolate chips

In a large mixer bowl, combine the cream cheese, margarine, and sugar on low speed until well blended. Add in the egg, almond milk, and almond extract on low speed until combined.

In a small separate bowl, mix together the flour and salt. Add this into the above mixture and beat on low speed just until blended. continuing to beat on the lowest speed, gradually pour in all of the coconut; mix until combined. Pour in the grated almond paste until blended.

Wrap the dough in plastic wrap and press it into a disk. Chill it in the fridge for about an hour.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Scoop about 1 1/2 tablespoon portions of the dough and place evenly onto the parchment, leaving a couple of inches between cookies. Bake the cookies for 10 – 12 minutes, until they just begin to turn lightly golden on top. Let them cool on the cookie sheets on a rack for about 5 minutes before removing them to the rack to finish cooling completely.

Slowly melt about 1/4 cup of chocolate chips in the microwave. Drizzle the chocolate over the cooled macaroons. Let it set before serving them. Store in an airtight container. Makes 20 – 25 cookies.

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This was an easy pie to make, and I canoodled it a little to make it my own. I used this pie crust, subbed margarine for butter in the custard, and put a little less sugar in the meringue than called for. I just love how the little peaks on the meringue have a wintry look, and this pie was a real winner.

Pineapple meringue pie (from TastyKitchen blog – check out the step-by-step photos there – amazing!)

for the pie:

3/4 cup sugar

2 tablespoons margarine

2 whole eggs, separated

1/3 cup cornstarch

1/2 teaspoon vanilla extract

1/2 cup plus 2 tablespoons water

8 ounce can crushed pineapple

1 9″ prebaked pie crust

for the meringue:

2 whole eggs, from separated eggs above

1/8 teaspoon salt

1/4 teaspoon cream of tartar

2 tablespoons sugar

1 teaspoon vanilla

Follow directions for making the pie crust (or use your own). After rolling out the dough, place in an ungreased 9″ pie pan. Turn edges under to make a fluted edge, or use a fork. Prick the bottom of the pastry all over with a fork, then refrigerate for 20 minutes. Bake in a preheated 425 degree F oven for 10 minutes, until golden.

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.

For the meringue: whip the egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached the soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400 degrees F for just a few minutes. Store in the refrigerator until ready to serve. Makes 8 servings.

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As powdery as the newly fallen snow, and really great with a cup of tea or coffee. From the Tasty Kitchen, with nondairy adaptations, where necessary, by me.

Baked spiced donuts

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup granulated sugar

1 1/2 teaspoons pumpkin pie spice

2 tablespoons cold margarine, sliced

1 whole egg, lightly beaten

1/4 cup plain soy yogurt

1/4 cup scalded almond milk

powder sugar, for sprinkling

Preheat the oven to 350 degrees F.

In a large bowl, mix together the dry ingredients. Now, cut in the cold margarine, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt, and almond milk and stir to combine. Be careful not to overmix.

Pipe into a donut pan and bake for 15 minutes, or until springy. Once out of the oven, sift powdered sugar over the tops and enjoy. Makes 6 donuts.

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Anything with pudding in it has got to be good.

This tasty little pudding cake, like most pudding cakes, goes into the oven with the batter on the bottom, and comes out with the cake on top and this wickedly gooey and moist pudding on the bottom. Sinfully good.

Apple cider pudding cake (from Dairy Free Tried and True blog)

Cake:

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 egg

1 cup packed brown sugar

1/3 cup almond milk (or soy or rice milk)

2 tablespoons melted margarine

2 cups peeled and chopped Granny Smith apples

Boiling mixture:

1 cup apple cider

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup brown sugar

Streusel:

1/4 cup flour

1/4 cup brown sugar

2 tablespoon margarine

Grease an 8×8″ square baking dish. Preheat oven to 350 degrees F. In a bowl, combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger, and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, almond milk, melted margarine, and 1 teaspoon vanilla. Stir in dry ingredients until just combined. Gently fold in apples and spread in prepared pan.

In a small saucepan, bring the boiling mixture ingredients to a boil. Pour slowly and carefully over the batter. Bake for 35 minutes.

Meanwhile, put streusel ingredients together with a food processor or pastry cutter until mixture is crumbly. After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8 – 10 minutes more. Serve warm. Makes 8 servings.

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