Category Archives: Desserts

That’s Vegan?!?

The words uttered by my husband as he inhaled tonight’s Valentine’s dessert

Chocolate Cookie Cake

This cookie cake is that good.  Good enough to fool the most purest bakers of bakers.  Pickiest kids of pickiest kids.  Most traditional of traditional.

See, normally I’m not one for baking.  I tend to stick to tried and true pies that require the one piece of kitchen equipment I trust – my VitaMix.  But after watching this news piece from Chocolate Covered Katie, I gave it a go. 

So I swapped my blender for the food processor, dusted off my spring form pan, and pre-heated the oven for what turned out to be one damn tasty treat. 

Now I’m not going to go on pretending I’m good at, or even like baking, but this recipe is definitely going to stay with me for life.  I plan on fooling many cookie-cake loving friends, family and kids into indulging in this treat.  Make some icing and write “Happy Birthday,” “Happy Cinco de Mayo” or “Happy Whatever-else-you-are-celebrating-that-day” and you are good to go… in under an hour!

Enjoy!

Deep-Dish Cookie Pie|
from Chocolate Covered Katie

  • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
  • 1 cup quick oats (or certified-gf quick oats)
  • 1/4 cup unsweetened applesauce
  • 3 T canola oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 cups brown sugar (You can sub evaporated cane juice or white sugar.)
  • 1 cup chocolate chips

Pre-heat oven to 350F.  Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

My notes: 

1.  Since I didn’t read the recipe very well, I blended everything (meaning: plus the chocolate chips) very well.  No problem.  I just added in even more after the batter was blended.  What did I end up with?  A double chocolate deep-dish cookie pie.  No complaints here.

2.  I had to blend in batches since my FP isn’t big enough to blend everything at once. 

3.  I cooked for 35 minutes and cooled for 30.  It was still warm and gooey inside.  Yum.

Be well,
Carolyn

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Apple Picking

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I’ll remember our Maine trip because it was the first time I’ve picked apples.  Growing up in Texas and now living in Florida, apple picking isn’t something we do in the Fall.  In fact, in September and October at the peak of apple season in some parts of the county, it is still bikini and beach weather in my parts. 

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On the other hand,  Dave will remember our Maine trip as the time I fell out of the canoe fully clothed.  The plan was for us to canoe for a bit, and then Dave was going to swim back (no way I was getting in that cold water).  So, he jumped out and starting swimming along.  But I was having some problems.  Have you ever tried to steer a canoe with one person?  Doesn’t really work so well.  So I convinced Dave to try to get back into the canoe.  I put my weight on the opposite site he was going to get into, and the last thing I remember is seeing him try to pull himself up…  Well, this sent me flying off the other side right into that chilly water I was trying to avoid.  It actually wasn’t so bad, but jeans are definitely not meant for casual swims in the lake. 

I managed to get back into the boat, and Dave agreed to pull me back.  That made my soggy ride back to the lodge all the better.  And hey, Dave got that workout he was after.

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No, not the incident at hand, but Dave jumping into some chilly water.

Back to apple picking though. 

Dave and I went to Brackett’s Orchads in Limington, Maine. 

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The orchard was cute and quaint with hay rides for the kids (and adults!). 

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The best part though – the apples.  We munched our ways through the trees deciding on our favorites of the bunch – Honeycrisp and Cortland

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Honeycrisp has always been a favorite of mine, but after sampling the variety at Brackett’s, it was further confirmed.  Dave, who previously stated he would only eat Granny Smith, was made a convert after sampling the fresh picks.  Tart and crisp, the characteristics of what make a Granny Smith apple appealing to some, is the Honeycribs and Cortland draw.

I was in apple heaven. 

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I still am actually.  I lugged the suckers all the way from Maine to Florida. 

Here is a great vegan apple pie recipe from Vegetarian Times

Old-Fashioned Apple Pie
Serves 8

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Crust
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 Tbs. cornstarch
2 tsp. sugar
1/4 tsp. salt
6 Tbs. cold margarine, cut into pieces
Filling
2 lb. apples, peeled, cored, and cut
   into 8 wedges each (6 to 8 apples)
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 Tbs. lemon juice
2 Tbs. brown sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
1 Tbs. turbinado sugar, optional

Directions

1. To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine. Add margarine, and process until mixture resembles coarse meal. Add 1/2 cup cold water, and process until dough forms. Add water 1 Tbs. at a time, if necessary. Wrap in plastic wrap; chill 1 hour.

2. To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl. Set aside.

3. Preheat oven to 450°F. Shape two-thirds of dough into flat round. Roll out to 14-inch diameter circle on floured work surface. Press into 9-inch pie dish, letting excess hang over edges. Prick bottom with fork. Mound Filling in pie. Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal. Brush top with water, and sprinkle with turbinado sugar, if using. Poke small hole in center of pie, and set on baking sheet. Place pie in oven; reduce heat to 350°F. Bake 60 to 80 minutes, or until golden.

Nutritional Information
Per slice:
Calories               289
Protein                5g
Total Fat            9g
Saturated Fat   4g
Carbs                   49g
Cholesterol       0mg
Sodium              201mg
Fiber                   3g
Sugar                  14g

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Be well,
Carolyn

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