Category Archives: Let’s Eat!

Let’s Eat: Vanilla Coconut Scones!

This weekend I was craving something sweet and bready. I decided to make scones and began flipping through all my cookbooks for ideas. I’ve made LOTS of scones over the years. My dad loves them! I eventually decided to use the traditional plain scone recipe from my Better Homes & Gardens cookbook as a starting point. I’ve made this recipe many times (before I was vegan as well as making adaptations after).

I enjoyed my scone with hot coffee and berry juice!

Here is the recipe I came up with (adapted from Better Homes & Gardens New Cookbook 12th edition):

Vanilla Coconut Scones– makes 8 large scones- oven 400 degrees

2 1/2 cups all purpose flour

2 heaping tablespoons sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/3 cup Earth Balance (or other vegan margarine, solid coconut oil might work too)

2 eggs worth of Ener-G Egg Replacer

3/4 cup coconut cream

2 teaspoons vanilla extract

non dairy milk

Now:

In a small bowl, mix up the egg replacer according to package directions to equal two eggs and set aside.

In a separate bowl, mix together flour, sugar, baking powder and salt. Cut in the Earth Balance with a pastry cutter or your fingers until course crumbs develop. Make a well in center and set aside.

In another bowl mix together the egg replacer, coconut cream and vanilla extract until smooth. Add a few tablespoons of non dairy milk until it thins out a bit if needed- like the consistency of yogurt. Now pour this mixture into the well of the flour mixture and stir with a fork till just combined. Add a little more non dairy milk if needed to get the dough to stay together.

Turn the dough out onto a lightly floured surface and knead up to 10 strokes. Pat into an 8 inch circle and cut into 8 wedges.

Line a baking sheet with parchment paper or Martha Wrap (I love this stuff and need to dedicate an entire post to it!). Place the scones an inch or so apart. Brush with non dairy milk and sprinkle with course sugar if desired. Bake for 10-14 minutes or until just starting to get golden on top.

Slather with Earth Balance and eat ’em up! I also think these would be awesome with shredded coconut added to the dough. Mmmmm must make again with that variation! I also think they’d be super good with strawberry preserves or orange marmalade. Or agave. or, or, or… ;)

Let’s Eat: A Holiday PieLuck!

My coworkers and I really love to eat! We find any excuse for a potluck. Recently once of my coworkers had the brilliant idea to have a Holiday PieLuck! A potluck dedicated to pies. Oh yes, this was truly a genius idea.

Awesomely, I received my copy of Vegan Pie in the Sky  just in time. I decided on the Pearberry pie and I’m so glad I did. It is truly divine. The Pearberry is a suggested variation on the book’s Appleberry pie. I made the Appleberry for Thanksgiving and it was also good, but I’m a huge pear fan, so I recommend the pear variation if you feel the same about them as I do. Plus they are perfectly in season right now!

pearberry & snowflakes

I made the olive oil crust (from the book) for the Appleberry and I don’t think I added enough water. I had a hard time rolling it out. I will definitely try this crust again, maybe for a savory pie. For the Pearberry pie, I made the more traditional Buttery Double Crust also from the book. This crust turned out fabulous the first time. I like that is has a bit of sugar in it too. Vegan Pie in the Sky is a great little book for vegans and non-vegans alike. It has lots of traditional recipes but also lots of creative new fangled recipes.

I took some inspiration from the photos in the book and made some cutouts on the crust. I used the smallest snowflake cookie cutter I had. It turned out cute, but more importantly, it tasted so, so good!

There were lots of other delicious pies at the PieLuck, including an apple-persimmon pie! That was such a nice combination and so seasonal! We also had some savory pies like a traditional veggie pot pie and a Turkish eggplant pie with philo crust! In total, I think there were eight or nine pies!

PieLuck!

A PieLuck is a really fun and easy way to have a potluck- you should plan one!

Let’s Eat: Pumpkin Bundt Cake with Spiced Vanilla-Molasses Icing!

My husband and I have been taking a personal finance course that meets once a week. We’re learning all kinds of cool things about saving and retirement and investing… but this post isn’t really about any of that. It’s about the treats I made to share with the class!

At the first session of our class (back in September) everyone signed up for a date to bring treats to share. I chose the Monday before Thanksgiving because I knew I wanted to bring something pumpkin-y (of course!).

I decided to make some sort of pumpkin quick bread. So I turned to my trusty Better Homes & Gardens cookbook for ideas. I love this book and I’ve been able to very easily modify lots of baked goods recipes to omit eggs and dairy. Sure enough, I found a recipe for pumpkin loaves and all I had to do to modify was use Ener-G egg replacer instead of eggs. Otherwise I followed the recipe, except I added a teaspoon of vanilla extract because I love the way vanilla mellows out spice cakes just a touch.

naked bundt!

So then it was time to spoon the batter in the pans… A Bundt pan makes the presentation so much more beautiful that a plain old loaf pan. The batter was very thick and it filled the Bundt pan up to the top! I was a little worried that it would overflow or that it wouldn’t cook evenly. But I monitored carefully (with thanks for the advice from the lovely Rosewater & Thyme) after the allotted 55 minutes recommended for two loaves, and ended up cooking the Bundt for 17 extra minutes. I covered the top loosely with foil after the initial 55 minutes because it was already perfectly browned by that point.The bread slid out of the pan easily and after it cooled I drizzled it generously with a simple vanilla spice icing. This icing would be awesome on cinnamon rolls for Thanksgiving brunch or on top of pretty much any pumpkin or spice cake, cupcakes, breads, rolls, or ginger bread! Go crazy- ice it up!

drizzled bundt!

Spiced Vanilla-Molasses Icing:

  • 1 cup sift powdered sugar
  • 1 teaspoon pumpkin pie spice blend
  • 1 tablespoon soy, almond, or rice milk (or water)
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon molasses

Stir the sifted sugar and spice together. Add the milk and mix until mostly incorporated. Add the vanilla and molasses and stir until completely incorporated. It should be the perfect drizzling consistency but you can add more milk or water in drops until it reaches the thinness/thickness you desire.