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 :)