Apple Crisp

Apple picking season has quickly arrived. I really enjoy introducing people to this annual activity. A favorite local spot is Honey Pot Orchards in Stowe, MA. People will wait in line for up to one hour to eat the freshly made apple cider doughnuts! I remember one year when I brought a friend who had never been. After 30 minutes of waiting in line he grew increasingly impatient. We almost knew everyone around us as you have no choice but to share in each other's pain waiting in line while smelling the waft of delicious doughnuts being made. It can be agonizing. My friend waited it out and after one bite of a warm cider doughnut, the look of satisfaction was priceless.  This year I went with a few friends who are apple picking veterans. Cooking immediately afterwards with the group made it all the more fun! We mostly picked macoun and macintosh varieties which were perfect for baking. I found this Ooey Gooey Apple Crisp recipe by Yeah, That "Vegan" Shit and thought I would try it out. I am really picky when it comes to apple crisp. My mother's recipe has been my favorite for years. She does not include oats or allspice. I decided to omit the same ingredients for this recipe and add cardamom (of course!). Everyone ate it up and I was left craving more. I decided to make another smaller version at home the next day (let the holiday gluttony begin) and it was just as delicious. A foolproof apple crisp, indeed!  I am shocked to say that it rivals my mother's recipe. This may also be the first time that I used up all of the apples picked in under a weeks time after going apple picking.  The cookie-like topping and caramel apple middle in this crisp are undeniably addictive!  

Waiting in line for apple cider doughnuts

Ingredients

5-6 apples, sliced in 1/4 inch slices

1 tablespoon cornstarch

2 teaspoons cinnamon

1 teaspoon cardamom

1/8 teaspoon nutmeg (I always use freshly ground)

1/2 cup brown sugar + 1/2 cup water

Topping:

1 cup flour

1/2 cup brown sugar

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1/6 cup canola oil

1.5 tablespoon soy milk

1/2 teaspoon vanilla

1/8 teaspoon salt

Directions:

Preheat oven to 375. Mix together cornstarch, cinnamon, cardamom, nutmeg, brown sugar and water. Place apples in a bread loaf pan and drizzle the mixture over the apples. Mix together all of the ingredients for the topping in a separate bowl. Apply to top of apple mixture. It will be moist. The original recipe calls for 1/2 Cup of flour, but I added another 1/2 Cup and it was still moist like a cookie dough. Cover with tin foil and bake for 10 minutes. Remove foil and bake for another 20-30 minutes. A nice dollop of your favorite ice cream would make this sinful. 

Enjoy!

Vegan Banana Muffins

Another vegan recipe that is sure to please! Muffins can pack in as many as 600 calories each! There are healthier options on the market now: http://caloriecount.about.com/calories-muffins ic1806. I enjoy a nice 100 calorie, chocolate VitaTop on occassion. Though, they are a little pricey and making your own is much more satisfying! I made these prior to going on a road trip. I stopped in to visit with some family on the way and they loved these muffins so much that they were gone before I left the same day! I think they are the perfect muffin, super moist and very easy to make. Try using the same recipe with blueberries, apples or other fillings.

This recipe is from Food.com (http://www.food.com/recipe/vegan-banana-muffins-179846)

Ingredients

4 ripe bananas

1/2C brown sugar or 1/2C pure maple syrup (I used brown sugar)

1/2C Vegetable oil

1 teaspoon cinnamon

1 teaspoon cardamon powder

3/4 teaspoon salt

1C whole wheat flour

11/2C white flour

1teaspoon baking powder

1teaspoon baking soda

Directions

-Preheat over to 350F

-Grease or place cups in tin for 12 muffins

-Mash bananas in a bowl (or if the bananas are not very ripe, use a food processor!)

-Add oil, sugar (or maple syrup), salt, cinnamon and cardamon and mix

-Add flours, baking powder and baking soda and mix

-Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top

Nutritional Information 

For your average sized muffin. I made a smaller muffin at about half the calories:

Vegan Banana Muffins

Serving Size: 1 (84 g)

Servings Per Recipe: 12

Amount Per Serving

% Daily Value

Calories 242.2

Calories from Fat 86 (35%)

Total Fat 9.6 g (14%)

Saturated Fat 1.2 g (6%)

Monounsaturated Fat 2.5 g (12%) 

Polyunsaturated Fat 5.1 g (25%)

Trans Fat 0.0 g (0%)

Cholesterol 0.0 mg (0%)

Sodium 284.0 mg (11%)

Potassium 208.8 mg (5%)

Magnesium 29.2 mg (1%)

Total Carbohydrate 37.4 g (12%)

Dietary Fiber 2.6 g (10%)

Sugars 13.7 g (55%)

Protein 3.4 g (6%)

Read more: http://www.food.com/recipe/vegan-banana-muffins-179846#ixzz1TVfnTcHX

Enjoy!

Vegan Coconut Cherry Chocolate Chip Cookies!

I was introduced to Vegan baking when I tried Sophia Cacciola's chocolate chip cookies during a Michael J. Epstein Memorial Library practice session. Yes, we eat cookies and drink tea during practice! Sophia is the best cookie baker I have come across in a while. I couldn't believe how good these cookies tasted. They were actually better than the traditional egg and butter variety! What I really like is the combination of flours used to create a nice texture and maple syrup for extra sweetness! I made the straight up chocolate chip cookie and they were delicious. Then I decided to utilize some cherries in my fridge and use up some of the surplus of shredded coconut I have as a result of ordering a case instead of one bag online! The cooked cherries with chocolate are divine and the coconut... wow! It helps to keep the cookie together and adds more flavor! So, go on and enjoy these cookies without eggs and butter! You will be pleasantly surprised! I also recently made some Vegan banana muffins. Look out for the post coming soon!

Man-Size Chocolate Chip Cookies

This recipe is from Party Vegan by Robin Robertson © John Wiley and Sons, 2010.

3/4 cup Earth Balance, softened

3/4 cup light brown sugar

1/4 cup sugar

1/4 cup non-dairy milk (I used vanilla soy milk)

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup semisweet vegan chocolate chips

1/4C cherries, pitted and chopped

1/4C shredded coconut

1. Preheat the oven to 350°F. Line two baking sheets with parchment

paper or silicone mats.

2. In a large bowl, cream together the Earth Balance and both sugars

until light and fluffy. Stir in the non-dairy milk, maple syrup, and

vanilla and mix until smooth.

3. In a separate large bowl, combine both flours, baking soda, baking

powder, and salt and mix well. Add the dry ingredients to the wet

ingredients, stirring well to combine. Fold in the chocolate chips, chopped cherries and shredded coconut.

4. Drop the dough by the heaping tablespoonful (or more) about 2

inches apart onto the prepared baking sheets. Bake until slightly

browned around the edges, 15 to 16 minutes. Cool for a few minutes

before transferring to a wire rack to cool. When completely cool,

store in an airtight container.

Makes about 24 large cookies

Enjoy!