Made using this recipe
http://bakingwithsneakers.com/blogs/intheoven/2010/09/18/chocolate-cupcakes-with-chocolate-enrobed-marshmallow-topping/
They kind of look like snowman poops but close enough to ghosts!
October 23rd, 2011
Jelly filled baked doughnuts
Altered this recipe to be dairy free!
For the doughnuts
2/3 cup warm milk{almond milk}, 95 to 105 degrees (divided)
1 1/4 teaspoons active dry yeast
1 tablespoons butter{earth balance vegan margarine}
1/3 cup sugar
1 egg, lightly beaten{egg replacer}
2 1/2 cups all-purpose flour, plus more for kneading
1/8 teaspoon freshly-grated nutmeg
1/2 teaspoon fine grain sea salt
Topping:
1/2 cup milk{almond milk}
3/4 cup granulated sugar
1 1/2 tablespoons cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and let sit for five minutes until the yeast gets foamy. Meanwhile, stir the butter into the remaining warm milk to melt it. Add the remaining milk, butter, sugar, egg, flour, nutmeg, and salt to the yeast and mix together with the paddle attachment, then switch to the dough hook and continue mixing until dough is smooth and pulling away from the sides of the bowl, adding more flour if dough is sticky or more milk if too dry.
Turn dough out onto a lightly-floured surface and knead a few times (dough should be barely sticky), shape into a ball and place in an oiled boil, turning to coat the dough with oil. Cover and let rise in a warm place until doubled, about 1-2 hours.
Punch dough down and roll it out onto a lightly-floured surface to 1/2-inch thickness. Cut out 3-inch circles and transfer them to parchment-lined cookie sheets. Then cut out 1 1/2-inch circles from the centers.{I didn’t cut out the insides}Loosely cover the donuts with plastic wrap.
At this point, you may either let the donuts rise for 45 minutes and proceed to bake them, or refrigerate them overnight. After refrigeration, let donuts rise 1 hour in a warm place. Bake at 375 degrees just until donuts take on a golden tinge, about 8-10 minutes.
While donuts are baking, pour the 1/2 cup milk into one bowl and mix the sugar and cinnamon in another.
As soon as the donuts are done, dip the tops of the donuts in the milk and then press into the cinnamon sugar. Work quickly to finish this while the donuts are still hot (the heat will melt the sugar slightly, helping it to stick and form a divine crunchy layer). Serve donuts warm from the oven
{I added one more step!, fill a squeeze bottle with warm jam, poke a hole into the side of the doughnuts , not piercing completely through!, with the butt end of a butter knife, next stick your squeeze bottle in the hole and squeeze with jam until it’s full
Recipe and how to from- http://www.apricosa.com/2010/04/baked-donuts.html?m=1
October 20th, 2011
Baked doughnuts
1 1/2 cup flour
1 1/2 teaspoons yeast
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup room temperature almond milk
1 egg
3 tablespoons soft earth balance margarine
2 tablespoons cocoa powder
1/2teaspoon cinnamon
Mix egg, margarine, and almond milk together.
add yeast until frothy
add salt and sugar
Slowly mix in with the flour, cocoa powder and cinnamon.
Mix until a smooth ball. Put ball into an oiled bowl and cover for an hour
Roll out dough on a slightly floured surface, about 1/3 inch thick
Cut into shapes
Place on parchment or silpat covered pan
Cover with tea towel and let sit for 45 minutes.
Bake at 350f for 12 minutes
Chocolate glaze
2 ounces vegan chocolate chips
1/4 cup almond milk
1 cups confectioners’ sugar, sifted
Sprinkles, optional
October 6th, 2011
Pumpkin pie revamped to be vegan
Post in progress…
makes enough for one pie, easily doubles.
for the pastry
1 1/3 cup flour
7 tablespoons of earth balance vegan margarine
1 1/2 teaspoon egg replacer with 2 tablespoon water
pinch of salt
3 tablespoons ice water
mix into a dough ball and wrap in plastic wrap to cool in the fridge for about an hour. what I ended up doing which worked really well and saved a step; was roll out the dough and put in the pie pan(you don’t need to oil the pan at all, it’s greasy enough that it wont stick) then cover the pie pan and let it cool in there.( if you don’t cool the crust it shrinks a lot.(example the pie pictured with no edge crust)
while that is cooling you can make
the filling:
2 cups pumpkin puree
3/4 cup light brown sugar
3 tablespoons molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup almond milk
1 tablespoons arrowroot powder
3 tablespoons egg replacer
1/2 teaspoon orange liqueur or flavoring
Boil filling untill thicker then add to almost fully baked crust that has brown sugar bottom
for the bottom of the pie
1/2 cup chopped pecans
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 tbs water ( or use a spray bottle)
melt in microwave right before use. mix together with a spoon.
once the pie crust is cooled, poke fork holes all the way around the crust so it doesn’t bubble in the oven. pop it in the oven for 10 minutes at 400F with the pecan mixture spread out on the bottom of the crust spray with water or mix water with sugar.
remove from oven and cool for about 10 minutes, just until the pecan mixture isnt wet anymore. if it is wet it will mix up into the pumpkin mixture and wont set properly.
once that is cooled add the pumpkin mixture, level out on top with a spatula.
lower the oven temperature to 350F for 30-45 minutes
for a deep pie dish it takes more close to an hour to set to that nice jiggle you want in a pie.
I checked on my pie every 10 minutes to make sure the crust didn’t burn, when the crust was a nice brown I took that as an indicator to take it out of the oven.
let the pie cool on the counter before putting it into the fridge to set completely, if you put it into the fridge too soon it will sweat.
cover with cling wrap.
to serve preheat the pie at 350F for about 15 minutes.
it softens up the crust so it isn’t hard to cut
delicious.I learned that pie is really hard to make, especially making alterations as major as taking out the fatty milk that bonds it together and replacing it with just regular soy milk.
but it worked out wonderfully in the end!
hot out of the oven, late for thanksgiving, grab with an oven mitt, perfect 100%