Category: dessert

peach & maple biscuit cobbler

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like an upside down

cake with peaches but the cake

is made of biscuits

source

peaches: 4 quartered peaches, 1/2 c sugar, pinch salt, 1/4 c maple syrup, 1/2 stick vegan butter; biscuits: 1 3/4 c flour, 1/4 c sugar, 1 T powder, 1 t soda, pinch salt, 1/2 stick room temperature vegan butter, 1 c vegan sour cream

biscuits: mix, form 8 balls; peaches: boil all but butter & peaches, add butter, peaches, cook 10 minutes; place biscuits on top of peaches, top with more sugar & sour cream; 350 F, 50 minutes; rest 10 minutes, turn out

4 berries pudding cake

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cake, berries & sauce

baked in 1 cast iron pan

ready for whipped cream

source, 4 servings

12 oz berries+1 T lemon juice+1/4 c sugar+pinch salt; 1/2 stick melted vegan butter, 2 t lemon peel, 1/2 c sugar, 3/4 c flour, 2 t powder, 1/2 t salt, 1/3 c silk whole next milk, 1 1/4 c hot water, powdered sugar

combine all but berries, water, powdered sugar; spoon into buttered cast-iron pan; add berries, water; 425 F, 30 minutes, top with powdered sugar

chocolate chip streusel muffins

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it’s harder to count

baby chickens when they’re as

big as their parents

12 servings, 480 calories

streusel: 10 T melted butter+2 c flour+2 c sugar+pinch salt; 1 1/3 c flour, 1 t salt, 1 t lemon peel, 1 T lemon juice, 1 c sour cream, 2 eggs, 2/3 c half & half, 1/2 t soda, 3 T powder, 1 bag chocolate chips

reserve 1/2 c streusel, add rest, pour into greased nonstick muffin tin, add streusel, 375 F, 25 minutes

chocolate orange sorbet

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add orange liqueur

or another extract for

more enhanced flavor

source, 4 servings

3 T maple syrup, scant 1/2 c sugar, 10 oz unsweetened chocolate, 1 orange herbal tea bag, 3 1/4 c water

boil all but chocolate & tea, add rest, steep 5 minutes, remove tea bag, chill 12 hours, blend, churn, freeze

whole wheat biscotti with pecans & chocolate chunks

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10 minutes to rest

& then slice between bakings

is just enough time

previous version, 32 servings, 155 calories

1 stick soft vegan butter, 1/2 c pecan halves, 1 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1 t sea salt, 3 t powder, 3 c white whole wheat flour, 1 bag chocolate chunks

form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes

no mixing bowl pomegranate cake

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add oil 1st &

grease bottom & sides of the

parchment in the pan

8 servings, 270 calories

2 c frozen pomegranate seeds, 1/2 c canola oil, 2/3 c brown sugar, 1/2 c mooala unsweetened vanilla almond milk, 1/2 t sea salt, 1 t powder, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t vanilla

gently combine all but seeds in parchment-lined cast-iron pan, top with seeds, 350 F, 70 minutes