Jelly Donut Muffins

2 cups flour
1 TBS baking powder
pinch of salt
1/2 cup superfine sugar
2 large eggs
1 cup milk (or non dairy milk)
1/3 cup unsalted butter, melted and cooled
1 tsp vanilla extract
1/4 cup jelly of choice


Topping 
1/4 cup butter
1/3 cup granulated sugar

Preheat oven to 400'F. Grease a 12 muffin tin.
Sift together flour, baking powder and salt. Stir in superfine sugar.
Lightly beat eggs in a large bowl. Mix in milk, butter and vanilla.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir gently until combined; do not overmix.
Spoon half the batter into each muffin pan. Add a teaspoon of jelly, then top with remaining batter. Bake for 20 mins until well risen, golden brown, and firm. 

While muffins are baking (or cooling), melt butter for topping and pour into shallow dish. Place sugar in a separate shallow dish. After muffins are ready and have cooled about 5 mins, remove from muffin pan, dip the tops of the muffins in the butter and roll in sugar. Serve warm or transfer to wire rack to finish cooling.

Mini Pumpkin-Bourbon Cheesecakes

For the crust
1 cup Graham cracker crumbs
2 Tbs finely ground pecans
2 Tbs sugar
pinch of salt
2 Tbs melted butter

Preheat the oven to 350' F and prepare greased muffin liners. Mix together the first four ingredients. Add the melted butter and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of each muffin cup. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

For the filling
8 oz cream cheese (1/3 less fat)
1/2 cup sugar
1/4 cup brown sugar
1 cup canned pumpkin
2 eggs
2 Tbs Bourbon
2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

Using an electric mixer combine the cream cheese, sugar and brown sugar and mix until completely blended. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350 F for about 20 minutes or until the cheesecakes are set. (The cheesecakes should still be a little jiggly in the centers). Allow them to cool and then carefully remove each cake from the pan.

Soft Gingerbread Cookies

2 1/4 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp salt

3/4 cup butter, softened or melted

1 cup sugar

1 egg

1 TBS. water

1/4 cup unsulphured molasses

2 TBS sugar (optional)

Preheat over to 350'F. Sift together flour, spices and salt. Set aside.

In a seperate bowl, cream together butter and sugar until fluffy.

Beat in egg, then stir in molasses and water. Gradually stir in the flour mixture.

Shape dough into walnut sized balls and roll in the 2 TBS of sugar.

Place cookies several inches apart onto ungreased cookie sheets and flatten.

Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving them to wire rack to cool completely. Store in an airtight container.

Raspberry Scones (Vegan)

2 cups flour

1/2 tsp. salt

1 TBS. baking powder

1/3 cup veg oil

1/3 cup agave nectar or maple syrup (or honey if not vegan)

1 tsp. vanilla

1/4 cup hot water

1 cup fresh raspberries

Preheat oven to 350'F. Line baking tray with parchment paper.

In a medium bowl, mix together flour, salt and baking powder. Set aside.

In a separate bowl, mix oil, syrup, and vanilla. Mix into flour mixture.

Add hot water until everything is incorporated. Add raspberries.

Pour 1/3 cup of dough at a time on parchment sheet for each scone.

Lightly brush the tops with oil and syrup.

Bake for 14 minutes, rotating 180' after 7 mins.

When scones are ready, take tray out and cool.

Before eating, slice (optional), brush with syrup, and bake for another 10 mins at 400'F.

Vegan Summer Peach Pie

Crust:

2 cups flour

1 1/2 tsp. salt

1/2 cup canola oil

5 tablespoons cold non dairy milk or water

Filling:

2-3 large peaches

1/4 cup sugar

1/2 tsp cinnamon

2 TBS. flour

1 tsp vanilla 

Mix flour and salt, add oil. Add milk or water by tablespoon until dough is formed. Create two balls, wrap in plastic and flatten to a 6 inch disc. Refrigerate 15 mins.

In a small bowl, combine sugar, cinnamon and flour. Slice and pit peaches, place in bowl and mix in sugar mixture. Add vanilla. Set aside.

Preheat oven to 350'F.

When the dough is ready, roll it out on a floured surface to create a 10 inch circle. Press into 9 inch pie baking dish and trim off any excess pieces. If the pie dish does not already have holes at the bottom, poke holes with a fork all over bottom. 

Pour peaches into baking dish and set aside. 

Roll out second ball on floured surface. This will create the pie top. You can choose to make it in a variety of ways. I prefer a lattice top. For detailed instructions on making a lattice top, check out: http://simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/

When the top is complete, brush it with maple syrup and bake about 30-35 minutes, until crust is golden brown.

Cool and enjoy. 

Italian plum tart

Crust:

1 1/4 cups unbleached flour

2 TBS. sugar

1 tsp. salt

7 TBS. unsalted butter, chilled and cut into small pieces (replace with margarine or vegan butter for vegan option)

Plum filling:

1/2 cup sugar

3 TBS. flour

1 tsp. ground cinnamon

1.5 lb. Italian plums

2 TBS. unsalted butter, chilled and cut into small pieces

For the crust:

In a medium bowl, stir together flour, sugar and salt. With your hands, or a food processor, mix butter into dry ingredients until it resembles a coarse meal. Stir in 3-4 TSP. cold water, 1 tablespoon at a time, just until the dough holds together. Gather dough into a ball and flatten into a 6 inch disk. Wrap in plastic and chill 1-24 hrs.

Preheat oven to 425'F. Roll out dough on a floured surface, using a rolling pin to spread dough to 11 inches. Fit into a round tart pan with removable bottom, carefully pressing into corners of the pan. Trim excess dough off top. Cover with plastic and refrigerate 15 mins.

Pierce bottom of shell all over with a fork. Line with foil and fill with pie weights or dry beans. Bake 10 minutes. Remove foil and weights, bake 5 more minutes. Place on a rack to cool.

For the filling:

In a small bowl, mix together sugar, flour, and cinnamon. Sprinkle 1/3 c. mixture on pastry bottom. Slice plums, arrange on tart as desires; sprinkle with remaining sugar mixture and small chunks of butter.

Bake for 10 minutes. Reduce oven to 350'F and bake another 30-35 minutes, until mixture is bubbling around edges.
Cool and serve warm.

Vegan Carob "Chocolate" Cookies

1 3/4 c. flour

1/3 c. carob powder

2 tsp. baking powder

1/2 tsp. salt

1/2 + 2 TBS c. sugar

1/2 c. canola oil

1 tsp. vanilla extract

1/2 c. vanilla soy, almond, or rice milk

1/2 c. carob chips (optional)

1. Preheat oven to 350'F. Line a baking tray with parchment paper.

2. In a bowl, mix flour, baking powder and salt. Mix in carob powder and set aside.

3. In a seperate bowl, mix sugar, oil, non-dairy milk, vanilla.

4. Create a well in the flour mixture and pour in liquid mixture. Mix with wooden spoon until ingredients are just incorporated. Add in carob chips if desired.

5. Place scoops of dough on baking sheet. 

6. Bake 10 mins. Remove from oven and cool a few mins before transferring to plate or cooling rack.

Makes 2 dozen.

Vegan Peach Cobbler with Crumble Topping

Peach base:
3-4 large peaches
honey
1 tsp nutmeg


Batter:
1/2 cup flour
1/2 cup brown sugar
1 tsp baking soda
1/4 cup + 2 tbsp non dairy milk (such as soy, almond, or rice milk)
2 tsp cinnamon
2 tsp vanilla extract


Crumble Topping:

1/2 cup vegan butter, melted
1 3/4 cup flour 
1/3 cup brown sugar
1 tsp cinnamon


1 pinch salt
1 tsp honey


1. Preheat over to 375'F.
2. Wash and slice peaches. Place them in an ungreased baking dish (I use glass). Toss in the nutmeg and honey, mix with your hands. Set aside.
3. Mix flour and brown sugar. Add baking soda and cinnamon. Mix in milk and vanilla extract until moist. Pour batter over peaches.
4. In a separate bowl, mix together brown sugar and sugar, add cinnamon and salt. Mix in butter and use your hands to until mixture is crumbly. Add 1 tsp honey and mix. Pour crumble topping over batter.
5. Bake for 35 mins. Let cool for 15 mins before enjoying :)

Yogurt Berry Muffins

2 cups unbleached flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt

1/2 cup plain greek yogurt (substitute soy yogurt for vegan option)
1/2 cup canola oil
1/2 cup + 2 Tablespoons milk (sub. non dairy milk for vegan option)
2 teaspoons vanilla extract

1 1/2 cup mixed berries (blueberries-raspberries, or diced strawberries work well)


1. Preheat oven to 350F and grease 12 muffin cup liners.
2. In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.
3. Pour mixture into muffin cups, filling to the top.4. Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.

Vegan Chocolate Banana Cake

2 ripe bananas

1 1/4 cups flour

3/4 cup sugar

1/4 cup unsweetened cocoa powder

1/3 cup veg oil

1/3 cup water

1 tsp. baking soda

1 tsp. white vinegar

1/4 tsp. salt

1/3 cup semisweet chocolate chips

1. Preheat oven to 350'F. Place peeled bananas in an ungreased 8 inch baking dish (I used glass) and mash with a fork. Set aside.

2. In a medium bowl, mix together flour, sugar, cocoa, and salt. Set aside.

3. In another bowl, mix together water and veg. oil. Mix baking soda and white vinegar separately and add to liquid mix.

4. Pour liquid mixture into the bowl with dry ingredients and mix until moist.

5. Pour into baking dish. You can leave the bananas as they are for a layer of gooey banana or mix through the batter for a banana swirl. Sprinkle with chocolate chips.

6. Bake for 35 to 37 minutes, or until toothpick inserted in center comes out clean. Cool completely before eating, about 30-45 mins.

Arthur Schwartz's Passover Pareve Apple Cinnamon Nut Cake

3 eggs
3/4 cup sugar
1/3 cup veg oil
3/4 cup matzo cake meal
3 large apples (preferably golden delicious or crispin) 


Topping
1/2 c- 3/4 c coarsely chopped walnuts
1/2 c sugar
1 Tablespoon cinnamon
pinch if nutmeg


Preheat oven to 350'F. Lightly oil an 8 inch square baking dish.
Peel, core, and slice apples (1'') and set aside.
Mix ingredients for topping and set aside.
In a seperate bowl, beat the eggs until well mixed. Beat in sugar until mixture is thick and foamy. Add oil in a steady stream. With a spatula, stir in the matzo meal and mix until well blended.
Pour half of the batter into the pan, arrange sliced apples on top, pour the remaining batter, more apples, and cover evenly with topping.
Bake for 60-75 minutes, or until the sides of the cake pull gently away from the corners of the pan. A cake tester will not work with this cake.
Let sit in the baking dish, for several hours, until cool, before cutting and serving. This cake can be made a day ahead and stored in an airtight container.
Drizzle with caramel syrup and serve with ice cream if desired.

Traditional Passover Coconut Almond Macaroons

3 egg whites 
1/2 cup granulated sugar 
2-1/2 cups sweetened flaked coconut
1 cup almonds, finely chopped (can substitute for half almond meal, half chopped almonds)

Preheat the oven to 350°F. Lightly grease a large baking sheet.  In a medium bowl beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.  Process in mixer for 10 seconds. Using your hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 15 to 20 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.  Makes 1 1/2 - 2 dozen macaroons. Tips: For an extra special treat, melt chocolate chips and drizzle over cookies.

Coconut Almond Balls (Vegan, No Bake and Kosher for Passover!)

1 cup almond meal
1 cup unsweetened coconut flakes
2 tablespoons agave syrup or honey

Optional flavoring:
Add 1 teaspoon almond extract, or rum/brandy, or orange peel.

Coating:
unsweetened cocoa powder (I used raw cacao)
coconut flakes


Combine ingredients in mixer until it forms a thick paste. Roll into small balls, cover in desired coating, and place in mini cupcake liners.


Makes about 15 walnut sized balls.


Tips: If using sweetened coconut flakes, use a little bit less honey; unless you like your macaroons sweet.

Apple Blueberry Coffee Cake

1/2 cup of fresh blueberries
1 small apple, sliced
2 cups of all-purpose flour
1/2 cup of sugar
1/2 teaspoon cinnamon
2 1/2 tsp. of baking powder
1/4 tsp. salt
1 egg
1/3 cup of canola oil
2/3 cup + 1 TBS (seperated) of almond milk
(you can use regular milk if you like)
1 teaspoon vanilla extract


Topping:
1/3 cup of brown sugar
1/4 cup of all-purpose flour
1/2 tsp. of cinnamon
3 Tbsp. of firm margarine or butter


Preheat oven to 375'F.
Mix together flour, salt, baking powder, cinnamon, and half of the sugar.
In another bowl, mix together the egg, oil, 2/3 c. milk, sugar and vanilla.
Slowly mix wet ingredients into the flour until well blended (about 1 minute).
Add tablespoon of milk and mix into dough.
Pour batter into a greased 8 x 8 baking dish. The dough will be very thick. Spread it on the bottom of the dish as evenly as you can.
Arranged sliced apples over the dough, pressing them into the dough, then blueberries.

Mix the ingredients for the topping, then cut in butter until crumbly. Sprinkle over the fruit.
Bake for 35 mins or until toothpick inserted in center comes out clean.


Note: To make this cake vegan, simply use an egg replacer for one egg, and make sure to use margarine not butter in the topping.

Strawberry Muffin Scones

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• 1/4 cup canola oil
• 1/2 cup milk (dairy or non dairy)
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup diced strawberries
• 1 teaspoon vanilla extract
• 1/2-1 teaspoon cinnamon 

Preheat oven to 375 degrees F (190 degrees C) and grease muffin cups. Set aside.
In a small bowl, combine oil, milk, and egg. Beat lightly. Add vanilla. 
In a large bowl, mix flour, salt, baking powder, cinnamon, and sugar. Toss in strawberries and stir to coat with flour.  Pour in milk mixture and stir together.
(You can also choose to add the strawberries after mixing the wet and dry ingredients together.)
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch, and toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.

(No one will believe this is Vegan) Chocolate Cake

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• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup veg. oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water
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• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a bundt cake pan (or cake/loaf pan).
• Sift together flour, sugar, cocoa, baking soda and salt. 
• In a separate bowl, mix oil, vanilla, vinegar and water. 
• Pour into dry ingredients slowly and mix until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35-45 minutes. Cake is ready when toothpick inserted in center comes out clean. Remove from oven and allow to cool.

Chocolate Glaze

1/2 cup white sugar (I used organic evaporated cane juice crystals)

3 TBS. corn starch

2 TBS. unsweetened cocoa powder

1/4 tsp. salt

1/2 cup water

In a small saucepan mix together the sugar, cocoa powder, salt and corn starch.

Whisk in water. Slowly stir over medium heat until it boils. Turn off one minute after boiling, stir, and let cool. Pour over cake when ready.

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