I whipped up a bunch of these brownies for a holiday party I was heading to and they were a hit! thanks for the recipe, Isa! Will be keeping these in my backpocket FOR SURE!
I’m still working like a mad-woman to use up all this rhubarb in my garden. I froze a whole bunch, gave some away, and I still have a bit more to harvest. I found this recipe, and since it was pretty low on the sugar side, I gave it a go. I love the crust. Would think this recipe would be great with just about any fruit that is in season. I ate this all week for breakfast, and maybe for dessert too…but who’s counting?!
recipe/instructions found here
Fourth of july was just here and I used that as an excuse to get some cooking/baking in. I was drooling over this recipe for these whoopie pie smores – and since I had a bag of vegan marshmallows from trader joes, I used this as the perfect opportunity to make them! The original recipe is gluten free, but I didnt have gluten free flour blend, so i just subbed some regular flour and these turned out pretty great!!
original recipe/instructions found here
Its that time of year again where I have rhubarb coming out of my ears and no clue what to do with it besides make pie. So I present to you a crumble. I tried to find something that was refined-sugar free; this was a little tart, but it was pretty good. I think it would be great mixed into some yogurt! The top makes almost like a granola – it was my favorite part.
My easter tradition seems to be to make a pie. Holidays in general make me want to make a pie.
This year I decided to do it on a whim, and quickly found this recipe, which seemed easy enough and I had just enough of everything on hand. I recently bought a can of coconut creme and had it sitting in the fridge, just for a time like this.
This came together in no time – and I’m not gonna lie – I had my doubts after I whipped up the peanut butter mousse. BUT when I served it up, it was delicious, together with the pie crust. Its actually pretty hard to believe there is no refined sugar in this pie, and just 2T of maple syrup as the sweetener. I will, for sure, be making this pie again.
I have made peach pie once before.
And with the end of summer nearing us, I made one again. This time I veganized smitten kitchen’s recipe and decided to finally try a lattice crust pie! I dont know why ive been so intimidated, it wasn’t any more difficult to do than making the full coverage pie. I think pie crust in general intimdiates me. I’m warming up to it. This time you poach the peaches too, and i think it softens them a bit, and the result was incredible. This was such a great pie – even milo ate it!
2 1/2 cups all-purpose flour, plus more for dusting surfaces
1 tablespoon granulated sugar
1 teaspoon salt
2 sticks earth balance, very cold
1/2 cup water, very cold
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon table salt
3 tablespoons cornstarch
1 tablespoon almond milk
1 tablespoon coarse or granulated sugar
Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a vegetable peeler.
Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Preheat: Oven to 425 degrees.
Assemble your pie: Flour your counter very well, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. Roll until your dough is a 12- to 13-inch circle, then transfer pie dough to a standard pie dish by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.
Scoop filling into bottom pie dough, including any accumulated juices Roll out your top pie dough until it is 12 to 13 inches in diameter. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
To finish:Brush pie with almond milk and sprinkle with sugar.
Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool pie: For three hours at room temperature before serving.