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Lemon Blueberry Cheesecake…

August 14, 2012 //
0

Ok… weddin’ and honeymoon are over, so back to business!!! It is a weird feeling that I have time to actually think about something other than dresses, decor, menus, signature cocktails, music, etc. Its time to start focusing on something else and get our life back to normal. Being back in the kitchen is just what I need. We also received so many amazing kitchen related wedding gifts from our generous friends and family that I just can’t wait to use it all and serve you all up cute things!!!

My bestest friend out here is moving to another country in a few weeks for love. While I am so very happy that he has found the man of his dreams (he is just so wonderful), Mike, Luna, and I are very sad. Not only are Mike and I losing our best bud, Luna is also losing hers as he will be taking his pup Yuma with him. Luna grew up with Yuma and I just know she will be lost without her best girl. Not only are we gonna miss our pal, he also helped us out so much with the wedding that I wanted to do something extra special for him so we rewarded his tummy. Generally he requests cake, but this time I thought I would change things up and surprise him with this Lemon Blueberry Cheesecake. It has been so hot here lately, that something tart and summery seemed perfect. I had never made a cheesecake before, well, unless you count Jello Cheesecake, and I was surprised I hadn’t as it was so easy and turned out great! You will definitely need to play with how long you bake it as I am sure it is different for every oven, but just ensure the top is a light brown color and you should be all good.

Lemon Blueberry Cheesecake...

Crust:

  • 2 cups finely ground graham crackers (I think this would also be amazing with shortbread or vanilla wafers!)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

Filling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla

Topping:

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar
  • fresh mint and extra lemon zest for garnish

Preheat the oven to 325 degrees F.

To make the crust, combine the ingredients in a mixing bowl with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or your hands, evenly press the crumbs down into the bottom of the pan and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a rubber spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. This is important to make it bake evenly and for the cheesecake not to crack. Bake anywhere from 1 hour to 1 hour and 15 minutes. The cheesecake should be lightly browned on top but still jiggle. Don’t worry, it will firm up after chilling, so be careful not to overcook.

Turn of heat and let cool in pan in oven for around 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or butter knife around the inside rim. Unmold and transfer to a cake plate.

To make the topping, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. I actually put it in a jar in the fridge until a couple of hours before I served the cheesecake which was nice as it thickened up as it sat. Spread topping evenly on cake and garnish with fresh lemon zest and a sprig of mint. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. It can get messy, so wipe dry after each cut. Yummmmmmm-yyyyyyy!!!!!!!!!!

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Categories baked goods, cake, cheese, dessert, eggs, food and recipes, fruit, vegetarian

Blackberry Basil Cream Cheese Tart…

April 16, 2012 //
4

When you work hard during the week, it is important to treat yourself on the weekends. Not only did Mike and I both have long work weeks, we got our wedding invitations ready for the mail and got our cake squared away! Now that definitely deserves a special treat. Check and check. The weather got better toward the end of the weekend and all of this sunshine has me ready for summer to begin and ready for summer California cuisine.

Mike and I brought home a ton of fresh blackberries and a large bunch of basil on Sunday, so I decided to put together this tart for our weekly Mad Men date. I love the combo of herbs with fruit. The basil in this just brightens everything. I made it healthier than usual by making a crust light on the butter, the filling with fat free cream cheese and sour cream, as well as using agave in this recipe instead of sugar. I also used a special bottle of vanilla my friend brought me back from Mexico that I have been dying to use (since we all know I do not bake much). I have got to say, it was delicious! No extra fat needed. It was refreshing, creamy, and Mike loved the crust. I doubt these leftovers will be around long!

Blackberry Basil Cream Cheese Tart…

For the crust:

  • 1/2 cup walnuts lightly toasted
  • 1 cup graham cracker crumbs (I used the ones from TJs)
  • 1 large egg or 1 egg white
  • 1 tablespoon canola oil
  • 1 tablespoon butter, unsalted melted
  • pinch of salt

For the filling:

  • 8 ounces light or fat free cream cheese,  softened
  • 1/4 cup light or fat free sour cream
  • zest of 1 lemon and juice of half of it
  • dash of vanilla
  • 2 tablespoons raw agave

For the topping:

  • 2 cups fresh blackberries
  • handful of fresh basil, chopped
  • juice of half a lemon
  • 1 tablespoon or so raw agave

Preheat oven to 325°F. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture is fine and forms uniform granules. Whisk egg in a medium bowl until frothy. Add in the graham mixture, melted butter, oil and salt; combine well. Press the mixture into the bottom of a tart pan.

Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8-10 minutes. Cool on a wire rack.

Beat cream cheese, sour cream, lemon zest, juice, vanilla, and agave in a medium bowl on low speed until smooth and well combined. Taste for sweetness or tartness and adjust to your liking.

When the crust is cool, spread the filling evenly into it using a rubber spatula, being careful not to break up the crust.

Gently toss fresh blackberries and basil with agave and lemon juice until evenly coated. Arrange blackberries on the filling, pressing lightly so they set in. Chill for at least 2 hours or over night. Serve with a sprig of basil or mint.

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Categories baked goods, cheese, dessert, food and recipes, fruit, vegetarian

Quick and Lovely Chocolate Mousse…

February 14, 2012 //
0

Happy Valentine’s Day, everyone!!!! Unfortunately my cute Valentine has his late night at work tonight, so its a cheesy rom-com and wedding research night for me tonight. We are dog sitting Luna’s BFF, Yuma (a big, silly, black lab) so I am not alone. Those two babies are such a handful when they are together, but it’s worth it because they have so much fun loving on each other. Ahhh, lab love. It makes me think that maybe we need to get Luna a roomie!

Mike and I celebrated with a date night last night with a homemade din at home by the fire. I made a French inspired menu with this delicious ending. I never realized how easy making a mousse was… I hope I forget, because I could eat this quite often. It is sooo naughty and delicious. Danger, danger! I just used regular old Ghirardelli bittersweet chocolate chips, but this would be so good with some interesting chocolate such as chili or lavender infused chocolate to make it special. xoxo ♥♥♥

Easy Chocolate Mousse…

  • 4 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup bittersweet chocolate chips (use the good stuff)
  • 3/4 cup heavy cream

Separate eggs and pre-measure ingredients to make this process easier. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch(2 to 3 minutes). Remove from heat. Whisk in chocolate and cocoa until melted and smooth (mixture will be thick and that is OK). Cool to room temperature.

In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse into dishes. Chill at least 2 hours. Remove mousse from refrigerator 15 minutes before serving. Garnish with fresh berries, mint, or shaved chocolate. O.M.G.!!!!!! ♥

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Categories dessert, food and recipes, side dish, vegetarian

Crazy Good Carrot Cake with Cream Cheese Frosting…

December 9, 2011 //
4

Its a good friend of mine’s birthday today so I am in charge of making the cake for her get together this evening. She is a super- special old soul, so thought a good old fashioned carrot cake would be appropriate and is generally a crowd pleaser. I have never really made one before, so did some research and stumbled upon this cake recipe from Southern Living and spiced up Martha’s basic cream cheese icing recipe with some orange zest and juice. There are many steps to this, so feel free to omit the glaze and simplify the garnish. This is also a super fattening recipe, so I am sure you could substitute in some apple sauce for some of the oil, and use low fat or fat free cream cheese for the icing to help with calories. You know my motto, if you are gonna do it, do it up! I have personally never understood things like low-fat desserts, diet soda, or fat free cookies. Isn’t the point of “dieting” to make better choices? I would rather not eat those things regularly and splurge on something like this! But, what do I know? All I know is that I am really looking forward to sinking my teeth into this tonight! I hope the birthday girl is surprised!!! And I thought I couldn’t bake…Pssssht!

Crazy Good Carrot Cake with Cream Cheese Frosting:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8 oz.) can crushed pineapple, drained
  • 3 1/2 oz. flaked coconut
  • 1 cup chopped pecans or walnuts

Preheat oven to 350 and prep 3 (9-inch) round cake pans by lightly greasing and flouring or spraying with non-stick cooking spray . Set pans aside.

In a bowl, stir together flour. baking soda, salt, and cinnamon.

Beat eggs, sugar, vegetable oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Fold in carrot, pineapple, coconut, and walnuts. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Make buttermilk glaze.

 Buttermilk Glaze:

  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Bring sugar, baking soda, buttermilk, butter, corn syrup, and vanilla to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

Make cream cheese frosting.

Orangey Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature (2 blocks)
  • 16 tablespoons (2 sticks) unsalted butter, cut into pieces, room temperature
  • 2 cups confectioners’ sugar
  • 2 1/2 teaspoons pure vanilla extract
  • zest of 1 large orange
  • orange juice to taste (ensure you don’t add too much as it will thin out the frosting)

Place cream cheese in mixer. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla,orange zest, and juice. Stir to combine.

Line serving platter or cake plate with wax paper to keep it clean. Place first cake layer on it clean side down. Spread cream cheese frosting between layers and on top and sides of cake. Ensure when you place the top layer of the cake that it is clean side up as the side you poured the glaze on is super sticky and will make it difficult to frost the top cleanly.

Make candied carrot shavings.

Candied Carrot Shavings:

  • 1 large carrot (preferably fat) or 2 medium
  • 1 cup water
  • 1 cup sugar

Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips until you get about 15 (there will be a few extra).

Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.

Preheat oven to 225°F with rack in middle.

Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.

Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet. Toss carrot curls in a bowl with a bit of fresh orange juice and granulated sugar.

Garnish cake with toasted walnuts and candied carrot shavings.

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Categories baked goods, cake, dessert, food and recipes, fruit, vegetarian

Sunset Magazine’s No-Bake Chocolate Pumpkin Icebox Cake…

November 29, 2011 //
2

I snagged this recipe out of this month’s Sunset magazine. You all know I can’t stand actually baking, (well, it’s growing on me) so, I thought this was a quick and easy dessert that was perfect for turkey day and easy enough for me to throw together along with my over zealous menu. Instead of using traditional pumpkin pie flavors, it uses chocolate graham crackers and cocoa powder. Its like a pumpkin pie/pumpkin cheesecake combo… mmmm! It was pretty yummy… so much so that I was glad to give the rest away to company the other night to prevent me from sneaking bites every time I went into the kitchen!

Sunset Magazine’s No-Bake Chocolate Pumpkin Icebox Cake…

  • 3 packages (8 oz. each) cream cheese, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 can (15 oz.) pumpkin
  • 2 tablespoons half-and-half
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 28 chocolate graham cracker sheets (12 oz. total)
  • Unsweetened cocoa powder, for dusting

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth.

Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.

Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula.

Layer 3 more times, ending with pumpkin mixture.

Cover; chill overnight. Set clean leaves (or cutouts that you have traced on paper) on top and dust with cocoa, then remove. Cut cake into squares.

Note:  To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges. Then decorate as directed.

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Categories dessert, food and recipes, vegetarian

Totally Tasty Tiramisu…

November 22, 2011 //
0

When we had “Italian Night” the other night when we made minestrone, Mike had an idea for tiramisu for dessert. I have definitely never made it before, so decided to give it a whirl. I did not want to spend a ton of time, so looked at a bunch of different recipes and combined them to come up with this simple one. It didn’t take much time and was pretty easy. Mike and his pal def liked it, hope you do!

Totally Tasty Tiramisu:

  • 1 container mascarpone cheese (a little over 1 cup)
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, whipped
  • 2 boxes ladyfingers (approx. 24 of them…we used some from Trader Joes)
  • 1 cup prepared espresso or strong coffee
  • 1 baby bottle of coffee liqueur (we used Starbucks brand)
  • 1 tablespoon unsweetened cocoa powder

Make whipped cream by beating 2 cups of heavy cream in a mixer on high until it forms stiff peaks. In a medium mixing bowl, beat together cream cheese, sugar and vanilla. Fold in 1 1/3 cups of whipped cream. Dunk ladyfingers in prepared coffee mixed with coffee liqueur. Ensure they don’t get too wet as they will fall apart. Place a layer of ladyfingers in the bottom of a glass baking or serving dish.

Spoon half of cheese mixture over soaked ladyfingers. Top with another layer of ladyfingers and remaining cheese mixture. Top with remaining ladyfingers. Spoon remaining whipped cream over top. Sift cocoa over whipped topping and refrigerate for at least 1 hour before serving. Cut into squares and garnish with a bit of fresh mint.

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Categories dessert, food and recipes, vegetarian

Earl Grey and Honey Caramels…

November 16, 2011 //
2

I know I always brag about how amazing and talented the people I work with are, but I just can’t help it. It is so true. They truly are why I have stayed with the same company for almost 14 years. You heard me right… 14 years! Crazy, eh? Well, this ever so talented lady, Tania, who I work with at Space 15 Twenty, has begun making jewelry. She made me this amazing necklace that I am gaga over.

I am so in love with it. I wanted to do something special for her in return, so I decided to make her these caramels. I found this recipe on Pinterest, which I have become obsessed with ever since I started wedding planning. We infused the caramel with this Earl Grey tea that we got from this amazing coffee shop in Mike’s hometown in Michigan called Herman’s Boy. They would also be amazing infused with lavender. These came out a bit soft, so I think I just needed to cook them a bit longer, but they definitely tasted good! I stuck the leftovers in the freezer and think they will be so good all frozen ‘n chewy ‘n shtuff.  And if you are jealous of my necklace, let me know and I can get you in touch with the ever so talented Tania.

Earl Grey and Honey Caramels…

  • 1 cup milk
  • 1 ½ cups heavy cream
  • 2 teaspoons Earl Grey tea leaves
  • ¾ cup unsalted butter
  • ¾ cup honey
  • 1 ¾ cups sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Prepare your pan by greasing it with butter then lining the bottom with wax or parchment paper.

Place the milk, heavy cream, and tea leaves in a medium saucepan and bring to a boil. Once the liquid comes to a boil, turn off the heat and let the tea steep for 30 minutes.

Strain through a fine mesh sieve, reserving the liquid. You may now discard the tea leaves. Measure the liquid; you should now have approximately 2 cups.

Combine all of the ingredients except the vanilla and salt in a deep saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a full boil. When this boils, I quickly realized that it almost doubled in size, so had to switch to a larger pot.

Using a pastry brush, brush down any sugar that has crept up the sides of the pan. When the mixture reads 240 degrees on the candy thermometer, begin stirring constantly until it registers 248° F, about 20 minutes total.

Immediately remove from heat, stir in the vanilla and the salt, and pour into the prepared baking pan. Cool the mixture completely until it is firm, at least 1-2 hours in the refrigerator.

Invert the caramel onto a cutting board and turn glossy side up. Cut into 1 inch squares and store in an airtight container between layers of parchment paper.

Or to gift them, place in mini cupcake wrappers and put them in a cute box. I advise putting in the freezer to keep longer and frozen caramel is so good. This makes like 3 dozen, so you will have caramels a plenty!

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Categories dessert, food and recipes, vegetarian

Best of Both Worlds-Apple Crisp Pie…

November 7, 2011 //
2

So, Mike likes a good fruit crisp, and I like a good fruit pie… why not combine the two??? I knew I was doomed when I bought that last store bought pie crust. Oh, the possibilities! (and the calories)… I know it’s a cop out, but why not take the short cut if you are doing everything else from scratch? Word? Word. The weather has been so crisp and chilly and there are beautiful apples galore in the markets, so this just had to be done. I messed it up a bit as the top wasn’t getting brown enough to my liking so I put it under the broiler… unfortunately, I put it under the broiler a minute too long! Snap. It still was super tasty and I will definitely make this again. Mike loved it. Its the best of both worlds!!!!

Apple Crisp Pie…

  • 1 store bought deep dish pie crust
  • 1 egg
  • teaspoon raw sugar
  • 5 to 6 cups thinly sliced apples (I used Red Delicious)
  • juice of 1 lemon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup melted butter
  • 3 tablespoons flour
  • 1 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice (only because i had it)

Topping:

  • 1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 6 tablespoons butter, cut into small pieces
  • 1/4 cup rolled oats
  • 1/4 cup chopped pecans
  • heavy whipping cream and fresh mint to serve

Preheat oven to 375. Toss sliced apples with lemon juice to coat well. Add sugar and the brown sugar, 1/4 cup melted butter, flour, and spices. Stir until mixture is well blended. Prepare pie shell.

Ensure butter is softened. Combine topping ingredients. You can also use a pastry blender, forks, or your hands like I do to cut this mixture together. When it is well incorporated, the mixture will be the consistency of a crumble.

Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples. At this point, you can decorate the top with a little cut out if you wish or just leave as is. Brush crust and cut out with egg wash and sprinkle with a bit of raw sugar.

Place pie pan on a cookie sheet or onto foil before putting in oven to prevent spillage and a smokey mess. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Make the whipped cream.

Check after about 30 to 35 minutes to make sure the crust isn’t getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary. If you experience what I did and it doesnt’t get brown enough, place under the broiler for a few seconds. Just keep your eye on it:) Serve warm with whipped cream or vanilla ice cream.

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Categories breakfast, dessert, food and recipes, fruit, vegetarian

Not So Vegan Lemon Blueberry Loaf…

October 22, 2011 //
0

Today our baby Luna is losing her womanhood. Mike took her to the vet this morning to get spayed. It makes me so sad to leave her in a strange place. He said she was crying and shaking when he left her:( Poor baby. The Pasadena ASPCA spays and microchips rescued pit and pit mixes for free! It is such a good program and all the more reason to adopt one of the million abandoned pit bull puppies in the LA area. We have been on the waiting list for a long time, but finally today is her day. She will be so happy to be able to play with the big dogs at the dog park.

Like it was the 50′s or something, Mike came home and asked what was for breakfast. Being the sucker that I am, I baked him this loaf of blueberry goodness with a recipe that I had played around with from the Joy of Baking. The best part about this bread is the lemon glaze…. Sooo good! This was way better than the vegan pumpkin bread  from the other night. We pick Luna up at 4 today, so send our baby good energy for a speedy recovery!

Lemon Blueberry Loaf:

Makes 1 loaf.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • zest of 1 lemon
  • 1/2 cup milk or half and half
  • 1 cup fresh blueberries (can use frozen if needed)

Lemon Glaze:

  • 1/4 cup white sugar
  • 2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan.

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

Pierce the hot loaf all over with a wooden skewer or toothpick and then drizzle the top of the loaf with the hot lemon glaze.This bread is best served right away while it is still warm.

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Categories breakfast, dessert, food and recipes, fruit, vegetarian

Moist Vegan Pumpkin Bread…

October 17, 2011 //
0

Because I know you all love the word moist…

I went to TJs on my lunch break and everything featured was fall and pumpkin related (my favorite time of year). I originally went in for some vegetable stock and some cheese for a risotto I planned on making tonight, but was a sucka and walked out with a can of pumpkin. When I started gathering my ingredients this afternoon, I had originally intended to make a run of the mill pumpkin bread using my usual recipe for banana bread but substituting pumpkin for the banana. As I was putting the dry ingredients together, I changed my mind and decided to attempt a vegan version. I love vegan baked goods. They always taste a bit richer. This one has no eggs, no butter, no milk… it is all vegetarian, no dairy, and you definitely cannot tell the difference (ok, well maybe a little). Next time I will cut out some of the calories by cutting the oil amount in half and substituting in some applesauce. This turned out so yummy and made the house smell like a dream!

Vegan Pumpkin Bread…

  •  1 3/4 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/3 cup coconut milk
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup toasted walnuts, chopped

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one large loaf pan. Toast walnuts. In mixer combine sugars, oil, pumpkin, vanilla, and coconut milk.

In a large bowl sift together the flour, brown sugar, baking soda, salt, pumpkin pie spice, and ground cinnamon.

Mix dry ingredients into the wet ingredients until all of the flour mixture is gone. Fold in the nuts.

Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cover with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely. Slice, top with a bit of powdered sugar, and enjoy. This is gonna be so good for breakfast with coffee.

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Categories breakfast, dessert, food and recipes, vegan, vegetarian
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