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Archive for the ‘Baked Goods’ Category


SAM_1917

It’s vegan, it’s fast and simple, and it’s delicious!  Made by American housewives in the 50s, but no one is certain as to the origin of the name.  The bread is really more of a cinnamon coffee cake than a bread.  (You might also want to try lemon monkey bread.  Visit my fellow blogger Epicurean Vegan)

What you need:

  • 15 oz.  or 2 cans of  Immaculate Baking Company Cinnamon Chip Scones (vegan)
  • 2 cups sugar divided
  • 3 tbsp cinnamon divided
  • 1 1/2  sticks or 3/4 cup of vegan margarine

To prepare:

  1. Preheat oven to 350.  Spray cooking oil on a 12 inch round cake pan.
  2. Combine 1 cup sugar and 2 tbsp cinnamon in a zip-top bag.
  3. Cut each biscuit into quarters and add to the bag; shake to coat.
  4. Arrange pieces in cake pan.
  5. In a small pot, melt margarine and remaining sugar and cinnamon, bring to a boil.
  6. Pour sugar mixture over biscuits and bake 35 to 40 minutes until biscuits are puffed and liquid is caramelized.
  7. Remove from oven and let cool.

Approximately 32 servings.  Weight Watcher Points Plus value:  5

Modified from People Magazine.

SAM_1915

 

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Perfect cobbler!  Use your summer berries now and frozen berries in the winter.

What you need:

  • 1 1/3 cups whole wheat pastry flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 3/4 cup nondairy milk (I used Almond Breeze Unsweetened Vanilla)
  • 1/2 cup sugar
  • 2 tbsp whole wheat pastry flour
  • 1 tsp ground cinnamon
  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 1 tbsp sugar

To prepare:

  1. Preheat oven to 375.
  2. In a small bowl, combine 1 1/3 cups flour,  2 tbsp sugar, baking powder and salt.
  3. In a separate bowl, whisk oil and milk, then add to flour mixture; mix till combined and set aside.
  4. In another bowl, mix 1/2 cup sugar, 2 tbsp flour, cinnamon, then add berries and toss till coated.
  5. Pour berry mixture into a baking dish.
  6. Using a spoon, scoop lumps of dough on top of berries.
  7. Brush the dough with a little almond milk and sprinkle with sugar.
  8. Bake for 20 minutes, rotate, and continue baking for another 25 minutes (45 mins total baking time).

8 servings.  Weight Watcher PointsPlus value: 7

This recipe is from VegNews.

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Want cake but afraid you’ll have more than one serving?  Too hot to bake?  Wish everyone in your family would just make their own dessert?  Here’s your solution.  As always, simple and fast and vegan.  Make in a mug or any microwave-safe container.  Enjoy 😀

What you need:

  • 4 tbsp whole wheat pastry flour
  • 2 tbsp brown sugar
  • 2 tbsp unsweetened cocoa
  • 1/4 tsp baking powder
  • 3 tbsp non-dairy milk (I used Almond Breeze Unsweetened Vanilla) (have extra on hand)
  • 1/4 cup unsweetened applesauce (have extra on hand)
  • Splash of vanilla extract
  • Dash of cinnamon
  • 1 tbsp vegan chocolate chips
  • Powdered sugar (optional)

To prepare:

  1. Mix dry ingredients and wet ingredients in separate bowls, then combine.
  2. Add more applesauce and/or milk till consistency of cake batter.
  3. Pour into mug and microwave for 3 minutes.
  4. Dust with powdered sugar if desired.
  5. Best eaten right away.

1 serving.  Weight Watcher PointsPlus value:  8

Modified from madejustright.com

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A few weeks ago, I was snowed in for about a week and was in the mood to bake.  I had very little in my house and couldn’t get out of the driveway.  I found this simple recipe that will use only ingredients in your pantry.  The cookies are cake-like, delicious, easy to make, and inexpensive.  Enjoy!

Ingredients:

  • 1/2 cup olive oil
  • 1 cup sugar
  • 15 oz. canned pumpkin
  • 1 tsp vanilla
  • 2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/4 or 1/2 tsp pumpkin pie spice to taste
  1. Preheat oven to 375.
  2. Set aside two nonstick cookie sheets or cookie sheets lined with silicone sheet or parchment paper.
  3. Mix all ingredients together in a large mixing bowl.
  4. Using a cookie batter scoop or spoon, make 24 cookies.
  5. Bake for 12 to 15 minutes.

Serving size: 1 cookie  Weight Watcher PointsPlus value:  3

Sure, I could have made them a little lower in points, however I was working with very little in my pantry during the snow storm.

Original recipe from Yummly.Pin It

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If Julia Child were vegan, she would have made this.  This yummy recipe comes from one of my new favorite books Vegan’s Daily Companion.  It’s like a big onion quiche and is quite simple to prepare and bake.  Perfect for a cold winter brunch.  Enjoy!

  1. Preheat oven to 350, bake 2 prepared vegan whole wheat pie shells  (I used Maple Lane Bakery from Wholefoods) for 10 minutes and remove from oven; set aside.
  2. In a large saute pan sprayed with cooking spray, cook 5 large yellow or white onions thinly sliced, 4 cloves minced garlic; add a little water if necessary.  Cook till translucent.
  3. Add 1 tsp sugar or to taste, 1/2 tsp salt or to taste.
  4. Cook for 15 to 25 minutes till onions are done or caramelized to your liking, remove from heat.
  5. In a food processor, combine 1 1/2 cups of nondairy milk,  (I used unsweetened plain soy milk), 15 ounces extra firm tofu, 1/2 tsp black pepper, 1/2 tsp of salt or to taste, 1/2 tsp nutmeg, 5 tbsp whole wheat pastry flour or unbleached flour, and 2 tbsp nutritional yeast flakes.
  6. Add tofu mixture to onion mixture and stir till well combined.
  7. Divide evenly between two pie plates and bake for 45 minutes till crust is golden and filling set.

2 pies = 12 servings.  Weight Watcher PointsPlus value:  7

Original recipe from Vegan’s Daily Companion.

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I thought I’d make everyone happy this Monday with a great dessert recipe.  This lemon cheesecake is really delicious and the blueberry sauce gives it the extra something special.  The secret to this cheesecake is to refrigerate it overnight.  You may be tempted to eat it right away or after refrigerating a few hours, but trust me.  If you leave it in the fridge overnight, it will taste like the real deal.  Enjoy!

For cheesecake:

  • 2- 8 oz. tubs of Tofutti Better Than Cream Cheese
  • 12 oz. container of Mori-Nu Firm Lite tofu
  • 1 cup sugar
  • 4 tbsp fresh lemon juice
  • zest of 1 lemon
  • 2 tbsp cornstarch
  1. Preheat oven to 350 and prepare a glass baking dish with cooking spray.  I used an 8-by-11 Corningware dish.
  2. In a food processor, combine all ingredients till completely smooth.
  3. Pour mixture into pie plate and bake for 40 to 45 minutes till lightly golden.
  4. Cool on a rack.

For sauce:

  • 8 oz. blueberries
  • 3 tbsp sugar
  • 1 tsp cornstarch mixed with a little warm water
  1. Saute berries in a small saucepan for a few minutes.
  2. Stir in sugar and cornstarch and cook till thickened.
  3. Let cool and then spread over cheesecake.

***Refrigerate cheesecake overnight.***

8  servings.  Weight Watcher PointsPlus value:   9

Modified from Vegan Diner.

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I just got back in town and am very tired, but here’s a quick recipe for you using Pillsbury Crescent Dough Sheet.  It’s just like crescent rolls, but it’s just one big piece of dough.  This is a much healthier and vegan version of strudel and ready to eat in under 20 minutes.  These type of things are so versatile.  Fill them with whatever, bake, and eat.  Enjoy!

Filling:

  • 2 medium chopped apples
  • 1/4  cup sugar free pancake syrup (or pure maple syrup to taste)
  • 1/4 cup raisins
  • cinnamon to taste
  • 1 package of Pillsbury Crescent Dough Sheet
  • powdered sugar
  1. Preheat oven to 350.
  2. Unroll dough and place on baking sheet and set aside.
  3. Mix rest of the ingredients in a microwave safe bowl and microwave for five minutes.
  4. Place apple mixture in center of dough and fold burrito style.
  5. Bake for about 12 minutes, till golden.
  6. Sprinkle with powdered sugar.

8 servings.  Weight Watcher PointsPlus value: 5

my recipe.

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