Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark. Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes. It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.
I adore pumpkins – especially pumpkin pie. Since I am gluten-free, I had to find a substitute for my traditional fall favorite. I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie. It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned. Just be sure to use plain canned pumpkin, not pumpkin pie filing. I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter). I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft. I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.
Crustless Pumpkin Pie
15 oz. pumpkin puree
14 oz. sweetened condensed milk (fat free, low-fat or regular)
2 large eggs, lightly beaten
2 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. vanilla extract
¼ tsp. ground allspice
1. Preheat oven to 350°F. Spray 9” pie plate with nonstick cooking spray and set aside.
2. Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl. Whisk in eggs until well combined. Pour into prepared pie plate. Bake in preheated oven until filling is set in center, about 50 minutes. Cool slightly before serving or let stand at room temperature for up to 2 hours. (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.
My niece is quite the pastry chef. She bakes beautiful cakes and comes up with fun cupcake ideas. These turkey cupcakes are inspired by her creations from Thanksgivings past.
Turkey Cupcakes
12 Chocolate cupcakes
1 batch chocolate frosting
1 bag candy corn
12 chocolate melting wafers
1 vanilla frosting in tube
1 piece shoe-string black licorice, cut into tiny pieces
To Assemble Turkey Cupcakes: Top chocolate cupcakes with frosting, spreading a thick layer around the top of each cupcake. Stick 5 pieces of candy corn in a row along one edge of the cupcake. Make two dots with vanilla frosting toward the bottom of each chocolate wafer (leave a little 1/4″ space at bottom) and place a piece of licorice in center to make eyes. Stand chocolate face toward the front (opposite end from the candy corn tail) of the cupcake, leaving room to lay one candy corn flat for the “nose.”
I created this recipe for Vegetarian Times (1 Food 5 Ways: Beets). I played around with replacing some of the fat in a traditional brownie recipe with pureed beets, which keep brownies tender and rich. I’ve made this recipe for self-proclaimed “beet haters” and children, who scarf them down without a second thought about the veggie content. Generally, I’m not into the whole “sneaky chef” thing – I prefer to veggies to be consumed willingly – but adding veggies to baked goods can be met with some resistance, so it’s best to a keep it a secret until after they’ve been eaten.
Fresh cooked or canned beets both work well in this recipe. Be sure to thoroughly drain the beet puree, otherwise the red color will bleed.
Red Velvet Brownies
2 large cooked beets or 1 14-oz. can beets, rinsed and drained
1/2 cup unsalted butter (1 stick), melted
1 cup sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 cup plus 2 Tbs. unsweetened cocoa powder
1 Tbs. instant espresso powder
1/2 cup mini chocolate chips
1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside.
3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.
Makes 16 brownies
Per brownie: Calories: 161, Protein: 2g, Total fat: 8g, Saturated fat: 5g, Carbs: 21g, Cholesterol: 42mg, Sodium: 17mg, Fiber: 1g, Sugars: 16g
Photo Source: Vegetarian Times
Reviews from Vegetarian Times readers:
By Priscilla on Mar 14, 2011:
I made these for my friends who are gluten-free, so I used Pamela’s Baking Mix instead of flour. Delicious!
By Anne on May 10, 2011:
I have made these brownies several times and all of my friends want the recipe. Don’t change a thing and they turn out perfectly! I will definitely try the gluten free mix next time.
By Rachel on May 14, 2011:
I made these brownies with spelt flour. They came out with a fudgy texture, not that of brownies. Although they were nice, they weren’t what I expected.
By Anonymous on Jun 03, 2011:
I did not have any espresso powder and used regular sized chocolate chips, these came out denser than expected but the flavor was great.
By Deb on Jun 09, 2011:
Even though the beets were a pain to puree in a blender because I do not have a food processor, it was worth it! So moist and yummy. I also did not have the espresso powder but the brownies still tasted very much like chocolate heaven. I will make again for sure.
By Frantasm on Aug 31, 2011:
I used whole wheat flour. All I can say is THESE ROCK!!!!! The brownies are more like molten lava cake bites when warm. I grated canned beets with a grater with tiny graters then mashed by hand. So yummy. Even my picky wife liked them. Thanks!
By Zornitsa on Sep 14, 2011:
I’ve substitute the flour with low-fat soy flour, the butter with applesauce + 1 tbsp oil, and the cocoa powder with carob powder. I also omit the sugar and substitute with 1/2 tsp liquid stevia. One of the best brownies i’ve ever tried!
There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!
Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)
1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe. Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!
Key lime pie is a warm-weather favorite because of it’s refreshingly tart flavor. A silky smooth filling and a nutty, crisp crust provide wonderful contrasts in texture. I like to use fat-free sweetened condensed milk in place of the whole fat version. I don’t think you’ll miss the extra fat and it keeps this pie nice and light.
I usually have all of the ingredients for this pie on hand – a can of sweetened condensed milk, bottled key lime juice and egg yolks for the filling. It’s really that simple. Use a store-bought graham cracker crust if you aren’t up for making one yourself, though a food processor makes quick work of it and the flavor/ texture is worth the added effort. I’ve used almonds and pecans in this crust before – whatever I have on hand. I especially like the macadamia nut crust with the key lime filling because they both remind me of the tropics.
Although key lime pie only takes about 30 minutes to make, it will need at least 8 hours in the refrigerator to firm up. Serve slices topped with a dallop of whipped cream and a sprinkling of fresh berries (blueberries, strawberries or raspberries all work well). Key lime pie will keep for several days in the refrigerator, but it never lasts that long in our house.
Key Lime Pie with Macadamia-Graham Cracker Crust
9 sheets graham crackers
2/3 C. macadamia nuts, toasted
¼ C. sugar
4 Tbs. butter, melted
1 (14oz) can fat free sweetened condensed milk
3 egg yolks
1/2 C. key lime juice
1 thin round slice of lime (optional)
1. Preheat oven to 350 degrees. In the bowl of a food processor, finely grind the graham crackers until they resemble crumbs. Place crumbs in a medium bowl and set aside. Without rinsing the food processor, pulse the macadamia nuts until broken into small pieces. Add a little of the graham cracker crumbs to the nuts and pulse until finely ground (adding the cracker crumbs prevents it from turning into nut butter). Add ground nuts to crumbs, along with sugar. Mix until well combined. Drizzle with melted butter and use a fork to moisten the mixture. Press mixture into the bottom and up the sides of a 10” pie plate. Bake the pie shell in a preheated oven for 10 minutes, or until slightly golden brown. Leave the oven on and cool the shell on a wire rack.
2. Whisk the condensed milk, yolks and lime juice together in a large bowl until well combined. Pour into cooled pie shell and bake in pre-heated oven for 15 minutes. Once cooled, refrigerate for at least 2 hours before serving. Garnish with a slice of lime in the center of the pie, if you’d like.
These healthy, vegan cookies are really quite good. They’re almost like a soft chocolate chip granola bar, but better. I make them whenever I have a cookie craving and some over-ripe bananas laying around. They are packed with nutritious ingredients – like oatmeal and almonds – and contain very little fat since mashed bananas are substituted for the majority of the oil. These can be made gluten-free by using certified GF oats, and can be made vegan by using dairy-free chocolate chips.
This recipe is adapted from a recipe on the great 101cookbooks blog.
Healthy Vegan Oatmeal Chocolate Chip Cookies
3 large ripe bananas, mashed (about 1 ½ cups)
1 tsp vanilla extract
¼ cup coconut oil, barely warm – so it isn’t solid (or substitute olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup unsweetened shredded coconut
½ tsp cinnamon
½ tsp kosher salt
1 tsp baking powder
6 oz mini vegan chocolate chips (chopped dark chocolate chunks)
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or Silpat and set aside.
2. Combine the bananas, vanilla and coconut oil in a large bowl and set aside. In another bowl, whisk together oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add dry ingredients to banana mixture and stir until just combined. Fold in the chocolate chips.
3. Using a 1” spring-loaded scoop or two Tablespoons, drop mounds of dough an inch apart onto prepared baking sheet. Bake for 12 – 15 minutes, or until the bottoms are lightly browned, but not at all burnt.
Makes about 2 dozen
This recipe is adapted from La Pain Quotidien’s recipe for Belgian brownies, which is more like a rich but light chocolate soufflet or molten chocolate cake. For an elegant dessert, you can bake them in individual muffin tins lined with cupcake wrappers, or in ramekins. I like to bake these in a square pan, cutting them into squares, and making them into the most delicious brownie sundaes ever. For the holidays, top a warm brownie with a scoop of peppermint stick ice cream and crushed peppermint bark.
I make these brownies with garbanzo bean flour in order to make them gluten-free, but you can easily use pastry flour instead. There’s so little flour in this recipe that you won’t taste the difference either way.
Molten Chocolate “Brownies”
Makes 14 brownies
9 ounces bittersweet chocolate (60 – 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups superfine sugar*
3 tablespoons garbanzo bean flour (or pastry flour)
1. Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.
2. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.
3. Spray 9″ square baking pan with nonstick cooking spray. Pour batter into prepared pan. Bake 40-50 minutes, until center is no longer jiggly. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
*If you don’t have superfine sugar, put the same amount of granulated sugar in your food processor and grind it for a minute. Let it rest for a few seconds before opening the lid.
This recipe has all the flavors of the season and provides a nice, sweet treat for dessert or Thanksgiving brunch. Keep a loaf or muffins on hand for guests to eat with coffee for breakfast. This is also a great way to use up a package of leftover fresh cranberries.
I like to make both muffins and mini loaves at the same time so I can give the mini loaves as gifts or freeze them for later use. You could halve the recipe if you’re cooking for a small crowd (it will make 12 muffins OR 4 mini loaves).
Whole Wheat Cranberry Orange Muffins
2 C whole wheat flour
2 C white flour (or whole wheat flour)
1 C sugar
3 tsp. baking powder
1 ½ tsp. salt
1 tsp. baking soda
3 tsp. grated orange zest (from 2 large oranges)
1 ½ C. orange juice (about 2 large oranges)
½ C. canola oil
2 large eggs, lightly beaten
½ C. agave nectar (if you do not have, substitute an add’l cup of sugar)
12oz cranberries (rinsed and picked over), chopped
1 C. orange flavored OR regular craisins
cooking spray
3 Tbs. sugar in the raw (optional)
1. Preheat oven to 400 degrees. Combine dry ingredients (flour through baking soda) in large bowl.
2. In a medium bowl, combine rind, juice, oil, eggs and agave; whisk to mix well. Add liquid mixture to flour mixture and stir until just moist. Fold in chopped cranberries and craisins.
3. Spray 24 muffin tins (or 12 muffin tins and 4 mini loaf pans) with cooking spray. Spoon mixture into prepared pans, and sprinkle evenly with sugar in the raw, if using. Bake in the center of preheated oven for approximately 18 minutes, or until golden brown and toothpick inserted into center comes out clean. Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan. Cool on wire rack or seal in plastic wrap to lock in moisture.
Makes 24 muffins OR 12 muffins and 4 mini loaves
Tips
When fall hits, my kitchen is overwhelmed with delicious apples. After eating my fair share raw, I inevitably turn to making an apple crisp. The smell of apples and cinnamon fills my apartment and suddenly makes a cool fall day seem warm and comforting. This time, I added crystallized ginger and almonds to my crisp topping (I was testing recipes – a ginger and champagne punch, to be exact – and was left with massive amounts of crystallized ginger that I have been looking for ways to use), which both pair beautifully with apples.
This crisp can be made gluten-free by using certified gluten-free oats and gluten-free flour, or making your own oat flour. I used oat flour, which can be made in seconds in a mini food processor. Just pulse until the oats resemble the texture of flour.
Apple Crisp with Crystallized Ginger & Almond Topping
1 cup raw old fashioned oats, roughly chopped
1 cup all purpose, gluten-free or oat flour
1 cup natural cane sugar
½ cup brown sugar, packed
¾ cup raw slivered almonds, chopped finely
¼ cup crystallized ginger, finely chopped
1 tsp. cinnamon
½ tsp. kosher salt
6 Tbs. cold, unsalted butter, cut into ½” pieces
8 large apples
1 Tbs. cane sugar (reserve to toss with sliced applies)
1. Mix dry ingredients (oats through salt), and stir with a whisk break up any lumps.
2. Peel apples, core and slice into thin slices. Toss sliced apples with 1 Tbs. sugar. Spray baking dish with cooking spray or coat with butter and place sliced apples in dish.
3. Add butter to oat mixture and blend by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Take a small handful of topping and squeeze it into a compact chunk and crumble it over apples. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up.
4. Bake in upper third of oven for about 40-45 minutes, or until the apple filling is soft when pierced with a fork and the topping is golden. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla ice cream.
Serves 8 people
Tips:
• To prevent the apples from browning, mix dry ingredients before peeling apples.
• Use a mini food processor to make quick work of chopping the dry ingredients.
• Reduce the sugar if you prefer desserts that are less sweet.
