Pumpkin Pie Wontons

Years ago, I entered a pumpkin-themed recipe contest. I lost. The winner was this recipe, which I resented at the time because it was just so simple. Still, I kept it and discovered it's super easy, tasty, and vegan! Don't mind me--I'll just be over here in the corner eating some humble (pumpkin) pie.

Mix together:

1c canned pumpkin

2T maple syrup

3T brown sugar

1t pumpkin pie spice

You will also need approximately 24 wonton wrappers, cooking spray, and sugar & cinnamon for dusting.

Preheat oven to 400.

Place one wonton wrapper flat on a work surface.

Spoon 1 tablespoon filling into center.

Moisten edges with water and fold in half to form triangle. Press to seal.

Repeat with remaining filling and wontons.

Arrange on a baking sheet covered with parchment paper. Lightly coat with cooking spray and sprinkle with sugar and cinnamon.

Bake 8-10 minutes until golden.

Adapted from a recipe by Kayla Cooper.

Brown Sugar Squares

A family favorite passed down from my Great Grandma Hamstreet.

Beat 1 egg.

Add 1c brown sugar and 1t vanilla.

Add 1/2c flour, 1/4t baking soda, 1/4t salt, and 1c chopped walnuts (or 1c oatmeal, for nut-free).

Stir just until mixed and spread in a 9x9 pan.

Bake at 350 for 18-20 minutes.

Sprinkle with powdered sugar while still warm.

Cut into squares when cool.

Vegan Eggnog Cookies

These are the most amazing vegan cookies ever!

Preheat oven to 350 degrees.

Mix together and set aside:

2c flour

1t baking powder

1/2t salt

Heat just enough to melt smooth:

1/3c coconut oil

1/2c vegan eggnog (we love Silk brand)

In a large bowl, combine:

1 1/2 c powdered sugar

oil/eggnog mixture

1 1/2t vanilla

Add flour mixture, then refrigerate until stiff (about 1 hour).

Roll into balls, then press in your hand to flatten. THESE COOKIES DO NOT SPREAD, so it's very important to shape them how you want.

Bake for 8-10 minutes. THESE COOKIES DO NOT BROWN, so don't overcook them.

Let cool then top with frosting (the following makes enough for two batches of cookies):

Cream together 2 1/2c powdered sugar, 1/2c vegan butter (room temperature), 3T vegan eggnog, 1/2t vanilla, and a dash of salt. Whip until fluffy.

Place frosting in a ziplock bag, place a small cut in one of the corners, and pipe onto cooled cookies.

Sprinkle with nutmeg.

Jam Shortbread

1 1/2c flour
1/3c sugar
Pinch of salt
10T butter or vegan butter, room temperature (do not melt)
6T any flavor jam or preserves

Preheat oven to 375.

Line an 8-inch square baking dish with aluminum foil, leaving an overhang.

Whisk dry ingredients, then work in butter with fingers to make a crumbly dough--careful not to over mix!

Reserve and refrigerate 2T dough for topping, then press remaining dough into the baking dish.

Freeze 10 minutes.

Bake the crust 15 minutes.

Remove from oven and spread jam on top, leaving a 1/2 inch border.  Crumble the reserved dough on top.

Return to oven and bake until the edges are brown, 20-25 minutes.

Let cool 20 minutes, then lift out of the pan cut into squares.

Pumpkin Pie Brownies

Preheat oven to 350 F. Grease a 9 inch spring-form pan, or use a 9 inch square pan, preferably lined with parchment paper.

For the brownie layer:
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon salt

Melt the chocolate.

In a large mixing bowl, mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan.

For the pumpkin pie layer, the following ingredients in a large mixing bowl and stir until thoroughly combined:
1 cup canned or pureed pumpkin
2 tablespoons cornstarch
1/2 cup non-dairy milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice

Pour the pumpkin layer over it, leaving a little room at the edges if you can.

Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half.

Once set, decorate with a handful of chocolate chips.

Adapted from "Vegan Cupcakes Take Over the World", and published at https://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/

Chocolate Dipped Shortbread Hearts

1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more, for dusting
1/2 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.

On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.

Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)

In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

From http://www.marthastewart.com/316927/chocolate-dipped-shortbread-hearts

Sugar Cookie Glaze

Dries to a hard, shiny finish.  Perfect as a base coat for cookies.  Dries quickly.

1 cup confectioner's sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Stir confectioner's sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Original found at http://allrecipes.com/recipe/11082/sugar-cookie-glaze

No-Egg Icing

Dries to a nice matte finish.

4 cups powdered sugar
1/4 cup light corn syrup
1/2 tsp. vanilla extract
Food coloring (optional)

Sift sugar into medium bowl. Add corn syrup, vanilla, and 3 tablespoons water; whisk to blend. Add more water 1 teaspoon at a time, until icing has a smooth, yet thick consistency. Tint with food coloring if desired. Pipe decoratively onto cookies or thin with a little water and paint over cookies. (Keep icing covered with plastic wrap to prevent it from drying out.)

Makes 1 1/3 cups

from Vegetarian Times Magazine

Quick'n Easy Refrigerator Fudge

1 package (12-ounce) milk chocolate chops
1 package (6-ounce) semi-sweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
1/2 cup chopped nuts

Place chips in top of double boiler over hot water, stir frequently and melt. Remove from heat, stir in remaining ingredients Pour into 8x8 pan lined with wax paper. Refrigerate until firm. Remove from pan, take off waxed paper, cut as desired.

Makes approx. 2 pounds

Chocolate Raspberry Pavlova

Meringue Base:
6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, soften
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped

Toppings:
2 cups heavy cream
4 cups raspberries
1 to 2 ounces dark chocolate

Preheat the oven to 350 degrees and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.

Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Secure the parchment to the baking sheet with a dab of meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Place in the oven, then immediately turn the temperature down to 300 degrees and cook for 1 to 1 1/4 hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven.  When you're ready to serve, invert onto a big flat-bottomed plate and peel off the parchment.

Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlola to look like a frosted cake.

Serves 8-10.

by Nigella Lawson, courtesy of Food Network Magazine

Walnut Cookies

1c butter
1/2c powdered sugar, sifted
1t vanilla
2 1/4c flour
1/2t salt
3/4 chopped walnuts

Combine all ingredients and form into balls.

Bake at 375 degrees for 12 minutes.

Put hot cookie into a bag filled with 1 1/2c powdered sugar and toss to coat.

Pudding Poke Cake

1 package (2-layer size) cake mix, any flavor
2 packages (4-serving size) pudding, any flavor
4 cups cold milk
1 cup confectioners sugar

Prepare cake mix as directed on package, baking in a 13 x 9-inch pan. Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon.  Holes should be 1 inch apart.

Only after poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk. Then beat at low speed in milk. Then beat at slow speed of electric mixer for not more than 1 minute. (Do not overbeat.) Quickly, before pudding thickens, pour one half of the thin pudding evenly over warm cake and into the holes to make the stripes.

Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake.

Chill at least 1 hour.  Store in refrigerator.

Chocolate Mint Truffles

1 10-oz pkg mint chocolate chips or semi-sweet plus 1/2t peppermint extract
1 6-oz pkg semi-sweet chocolate chips (1 cup)
1 14-oz can sweetened condensed milk
finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, or colored sugar

Heat first three ingredients. Chill 2 hours or until firm.

Shape into 1 inch balls; roll in any of the above coatings.

Chill 1 hour or until firm.

Microwave directions:  In 1-quart glass measure, combine chips and milk. Cook on 100% power 3 minutes or until chips melt, stirring after each 1 1/2 min. Stir until smooth. Proceed as above.

Makes about 6 dozen.

from New Treasury of Christmas Recipes

Sweet Corn Cake

1/4 c (1/2 stick) butter, softened
1/3 c masa harina
1/4 c water
1 1/2c frozen corn, thawed
1/4 c cornmeal
1/3 c sugar
1/4c heavy cream, milk, soy milk, or almond milk (use gluten free, if required)
1/4t salt
1/2 t baking powder

Preheat oven to 375. Blend butter until creamy. In a large bowl add masa harina and water. Beat until well combined.

Process corn in blender or food processor with short bursts on low speed.

Stir corn into butter and masa harina mixture. Add cornmeal.

In a small bowl, mix together remaining ingredients.

Stir until well blended. Pour into masa harina mixture and stir by hand.

Pour batter into ungreased 8x8 pan.

Cover pan with aluminum foil and place in 9x13 pan filled 1/3 with hot water.

Bake 50-60 minutes or until corn cake is cooked through.

Let rest for 10 minutes before serving.

adapted from Chi Chi’s Corn Cake

Wacky Cake

This recipe is originally from my Great Grandmother Stewart. My own mother never baked much when I was growing up, but when she made chocolate cake, this was it. One day after I had become a vegetarian I decided I wanted to make the cake and so I pulled out the recipe and prepared to alter it as usually do with recipes. What a surprise to find that it already had no animal ingredients! The name "wacky" refers to the fact that it contains no milk or eggs and uses the baking soda and vinegar reaction to help it bind and rise.

This cake is dense and chewy...not like your average chocolate cake. Because it is so dense, my mom never frosted it, but instead served it with whipped cream. You can make a yummy dairy-free whipped cream by putting a can of coconut milk in the refrigerator and then skimming the cream that rises to the top. Whip with sugar and
vanilla just like you would with animal cream.

I usually sprinkle with powdered sugar and serve on top of a berry puree.

1 1/2 c flour
1 c sugar
3T cocoa
1/2t salt
1t soda
6T vegetable oil
1c water
1T white vinegar 

Sift dry ingredients.
Add oil and water and mix well.
Add vinegar and mix well.
Bake in an 8x8 pan at 350 approx. 30 minutes.

Sugarless Cake

1c flour
1c wheat flour
2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup maple syrup
1/2 cup oil
1 cup diced, peeled apples
1c apple or other fruit juice (more or less to make consistency right)
Place dry ingredients in a bowl and mix well. Mix wet ingredients together and add to dry. Place in an 8" round, slightly greased pan.

Topping:
1/2 cup chopped walnuts (or nut of your choice)
1/2 tsp cinnamon
2 Tbsp rice syrup or maple syrup
1 tsp oil

Mix together and spread evenly over cake. (You may have to wet fingers to spread mixture evenly.)

Bake at 350F for 40-45 minutes. Cool and serve.

NOTE: This recipe works equally well with pears. Just add 1 tsp ginger to cake and 1/2 tsp ginger to topping.

HINT: Instead of above topping, spread with favourite jam or apple butter and put nuts in cake.

adapted from cherdave@ns.sympatico.ca on vegweb.com

Rolled Sugar Cookies

1/2c butter
3/4c sugar
2 heaping Tablespoons silken tofu
1/2t vanilla
2c flour
1/4t salt
1/2t baking powder
2 or 3 Tablespoons soy or almond milk
Cream butter, sugar, and tofu. Add vanilla.
In a separate bowl, combine dry ingredients.
Alternatively add dry ingredients and soy milk.
Roll 1/8in thick. Cut into desired shapes.
Sprinkle with sugar or sugar and cinnamon mixture (optional).
Bake 12 minutes at 375 degrees.
Decorate if desired.

Note: Cookies made with tofu generally turn out best of you use some kind of electric mixer to cream the tofu with the butter. Hand stirring will leave clumps.

Pumpkin Dessert

2 cans (16oz) pureed pumpkin
1 1/2c sugar
1t salt
2t cinnamon
1t ginger
1/2t cloves
or, replace above 3 ingredients with 1T pumpkin pie spice
2 pkgs (10oz) soft tofu, processed in blender until smooth
1 pkg spice cake mix
3/4c (1 1/2 sticks) butter, melted

Mix all ingredients except cake mix and butter and pour into a greased 9x13 pan.

Sprinkle cake mix on top, spreading evenly across pan.

Pour melted butter on top, getting mix as wet as possible.

Bake at 350 for 45min-1 hour.

Let sit a few minutes before serving warm, or let chill for several hours and serve cold.

tofu pumpkin pie adapted from Robin at Veggies Unite!

Junk Cookies

The “junk” in these cookies can be just about any candy. One of our favorite combinations is crushed candy canes and green and red M&M’s...a great holiday treat!

2 3/4 c flour
1t baking soda
1/2t baking powder
1/4t salt
1c (2 sticks) butter
2hT silken tofu
1 1/2c sugar
1t vanilla
1 1/2c any combination of your favorite chopped candy, such as:
M&Ms
Reese’s Peanut Butter Cups
Reese’s Pieces
Candy Canes
Heath bar
Red Hots
Mix first four ingredients and set aside.

Cream butter and tofu, then add sugar and vanilla.

Add dry ingredients. Note: Dough will be stiff. You may have to mix it with your hands.

Fold in “junk”.

Drop by rounded spoonfuls onto a cookie sheet and bake at 375 degrees for 8-10 minutes. Do not let brown.

Fruit Pizza

I was not introduced to fruit pizza until I was almost out of college and found that for many college students, it was a popular favorite. Since college, however, I have discovered that many people have never heard of it! The basic "college" recipe is to roll out a tube of refridgerated cookie dough and bake, then top with whipped cream and fruit. This is a little variation on that, using an orange flavored cookie for the crust and dairy free pudding for the "tomato sauce" (or "mortar", as Dan calls it). The crust can be made the day before, but don't add the rest of the toppings until the day you serve it.
Crust
2/3c butter, softened
3/4c sugar
1t grated orange peel
1/2t vanilla
2 heaping tablespoons soft, silken tofu
4T soymilk
2c flour
1 1/2t baking powder
1/4t salt
Shape into a large cookie on cookie sheet.
Bake at 375 until done, approximately 10 minutes.
Cool thoroughly before preparing the pizza.
"Tomato Sauce"
Prepare Chocolate Pudding with remaining tofu (it will be a little bit less than what is called for in the recipe, but that's OK).
Spread on top of cooled crust.
Toppings
Decoratively top with assorted, sliced fruit. Some ideas are:
Strawberries
Bananas
Raspberries
Blackberries
Kiwi