Sunday, November 27, 2016

Vegan Pumpkin Scones with Maple Icing


I absolutely adore scones. I think it's their subtlety. They are rarely overpowering in flavour or sweetness but they're always satisfying. I will forever associate pumpkin scones with the ones from Starbucks. The icing could be a little much with those sometimes, but this recipe has got it right. It's almost a light glaze and it provides the perfect bit of sweetness. Make these scones and you absolutely won't regret it.

Yes, that is a skull you see on that plate. 

Vegan Pumpkin Scones with Maple Icing

Adapted from Killer Bunnies

Ingredients
Scones
1 cup all-purpose flour
½ cup whole wheat pastry flour
¼ cup almond flour/meal
¼ cup spelt flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 cup brown sugar
4 Tbsp cold shortening
4 Tbsp cold margarine
3/4 cup canned pumpkin
1/4 cup pure maple syrup

Maple Spice Icing 
1 cup powdered sugar
2 Tbsp pure maple syrup
1/2 tsp vanilla extract
1 Tbsp almond milk
1/4 tsp pumpkin pie spice

Directions
Preheat the oven to 350. Line a baking sheet with parchment paper.
Mix the dry ingredients together (including the brown sugar) in a large mixing bowl.
Add in the cold shortening and margarine until the mixture gets crumbly (I used my hands to do this).
Add in pumpkin and other wet ingredients. Combine gently.
Separate the dough into 2 disks, and cut each into 6-8 wedges. Separate and place on the baking sheet.
Bake until the scones are firm and slightly golden, 22-25 minutes. Cool scones on a wire rack.
Make the icing by combining all ingredients in a bowl and mixing well.

Drizzle icing over the cooled scones.

Wednesday, November 23, 2016

Vegan Black Bean Brownies with Peanut Butter Swirl


Beans in brownies? Yeah, I know. Sounds like a recipe for disaster, but it is most absolutely not! To tell the truth I kinda like black bean brownies just as much as regular ol' brownies. I like a fudgy, somewhat dense brownie and black bean brownies are just that.

These black bean brownies are extra special because they have peanut butter in them and I'm a sucker for some peanut butter and chocolate.  


If you're skeptical of black bean brownies, I suggest you give this variety a try because the peanut butter masks the beaniness that much more. But, honestly, you can't really taste beans at all. Just make sure to get the batter nice and smooth, so there aren't any bean skins freaking you out :)

I posted a video of these brownies on instagram about a month ago (if you aren't following us already, check us out @kitchen.grrrls!) and have finally posted this recipe because: school work.

I could definitely go for a bite of these brownies right now! I hope you try them, you won't regret it!


Black Bean Brownies with Peanut Butter Swirl
adapted from Connoisseurus Veg

Ingredients
15 oz can of black beans,* drained and rinsed thoroughly
1/2 cup cocoa powder
1/3 sugar
1/4 cup vegetable oil
1/4 cup unsweetened original almond milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
2-4 tbsp peanut butter, depending how peanut buttery you want it
1/4 to 1/3 cup chocolate chips

Directions
Preheat oven to 350 degrees F. Grease an 8x8 inch square baking dish.

Place everything except the peanut butter and the chocolate chips in a blender/food processor. Blend until completely smooth, stop to scrape down the sides every once in a while.

Pour the batter into the baking dish and mix in the chocolate chips.

Smooth out the top. Plop some peanut butter here and there and swirl it about with a toothpick or knife.

Bake until a toothpick inserted in the centre comes out clean, check after 22-24 minutes. If it doesn't come out clean after 24 minutes, bake at intervals of 2 mins, checking the centre after each time.

Remove from the oven and place on a cooling rack.

Let the brownies cool completely before cutting.

*I only had a 19 oz can, so I tossed the whole thing in. I added an extra tablespoon of cocoa powder in the hopes of balancing things out. It took a bit longer to cook fully. To get the best results use a 15 oz can and if you don't have one like me, take some beans out.

Saturday, November 5, 2016

Vegan Peanut Butter Cheezecake with Chocolate Brownie Crust


Mmmm cheezecake! This one is pretty divine. I mean... a brownie crust? What chocolate lover wouldn't jump at the chance to bake/eat this?

Everyone may need a little pick-me-up as the days get cooler and shorter (and now that Halloween is over), this will do the trick. 
No doubt about it!


The filling is perfectly peanut buttery and smooth. We added a little coconut whip on top and definitely didn't regret it. We used this variety of coconut whipped cream. It was new last year when we made this cheezecake (yes, that's how long this post has been in drafts), but it's old news now.

Vegan Peanut Butter Cheezecake with 
Brownie Crust

Ingredients
Brownie Crust
3 oz semi-sweet chocolate 
4 tbsp margarine
1/2 cup sugar
1/4 cup unsweetened original almond milk
1/2 tsp vanilla extract
2/3 cup AP flour
3 tbsp cocoa powder
1/2 tsp baking soda
pinch o' salt

Filling
1/2 cup creamy natural peanut butter
1/3 ripe mashed banana
1 (12-14 oz) silken tofu package, drained
2/3 cup sugar
2 tbsp brown sugar
1 tbsp coconut oil
4 tsp cornstarch 
2 tsp lemon juice
2 tsp vanilla extract
1/4 tsp salt

Directions
Preheat oven to 350 degrees F. Generously grease a 9-inch springform pan.

Place chocolate in a large microwave safe bowl and melt in the microwave at 30 second intervals, stirring after each round. Add margarine and stir until silky smooth.

Stir in sugar, almond milk, and vanilla, then sift in the dry ingredients. Mix until smooth.

Spread into the bottom of the prepared pan.

Bake for 8 minutes or until the crust is puffed and crinkled. Move the pan to a cooling rack.

Puree all the filling ingredients in a blender until smooth. Pour the filling on top of the crust. Remove any air bubbles by lightly banging the pan upon the countertop.

Bake for 35 to 40 minutes until the top is lightly puffed and edges are golden.

Remove from the oven and let cool on cooling rack for 30 minutes. Move to fridge to completely cool.

Keep in the fridge for 4 hours or overnight, which is best. After that, you're free to top with whipped cream and slice 'er up!

Dig in!

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