Frozen Birthday Cake

I had so much fun making this Frozen cake! Especially sculpting little Olaf. The cake is a basic chocolate cake with vanilla butter cream. Everything is made from fondant aside from Elsa and Anna which are card stock cut outs. I took inspiration from this paper ice castle tutorial to come up with my edible version. Olaf is made out of fondant. 1 toothpick for support and angle hair pasta for arms.

Vegan Caramel Apples with Dark Chocolate and Pistachios

Almost 2 weeks into October and it is just now beginning to feel like fall around here. And one of my favorite fall time traditions is apple picking in Oak Glen with my mom and sister. Now, what to do with this abundance of apples? I say, drench 'em in caramel and chocolate! I used the apples from Oak Glen which are much smaller than regular store bought. This recipe makes enough caramel to double coat about 8 regular large granny smith apples.

The first thing you need to do is prep your apples. Wash and remove any waxy layer from the apples (of store bought). The wax will prevent the caramel from sticking. Remove apple stems and replace with your stick of choice. Twigs, skewers, popsicle sticks, chopsticks. You can pretty much use anything you've got handy.

Have a parchment lined tray ready to place the dipped apples on.

For the Vegan Caramel

1 cup Earth Balance vegan butter
2 cups organic cane sugar
2 cups soy or almond milk
1 cup organic corn syrup
1 tsp vanilla extract

In a large heavy bottomed saucepan, combine all ingredients except for the vanilla. Stir to combine and set over medium high heat. When mixture comes to a boil, reduce heat to medium low. Cook until temperature reads 245 degrees on a candy thermometer. You can also check the old fashioned way. After about 10 minutes, drop a bit of the caramel into ice cold water. It should be soft enough to chew but firm enough to form a ball and keep its shape. Once you reach this point, remove from heat and add the vanilla extract.

Transfer caramel to a large glass measuring cup. Let sit for about 3 minutes to cool slightly.

Carefully dip each apple in to the caramel and place on parchment. Let sit for a few minutes and dip again. Let sit for about 20 minutes.

For the Chocolate

1/2 cup dark chocolate
2 teaspoons coconut oil
1/4 cup finely chopped pistachios

Microwave the dark chocolate in 30 second intervals, stirring each time, until the chocolate is melted. Add the coconut oil. Dip 1/2 of each caramel apple into the dark chocolate. Sprinkle the chocolate with chopped pistachios. Set on parchment to firm up completely.



 

Last of the Summer Fruit Pie (vegan)

A rustic, free form pie filled with the last of our frozen summer fruits. Nectarines, peaches, strawberries and blackberries. Best served warm, with vegan vanilla ice cream!! This is the perfect dessert to begin the transition from summer into fall.

For the Vegan Pie Crust

The most important thing to know about making good pie crust is making sure everything is chilled very well! The flour, the butter, heck I even chill the food processor blade if I've got the time. This helps to ensure that the butter is broken down into tiny little bits instead of fully combining into a smooth paste. When the pastry is baked, the tiny bits of butter melt and steam, causing air pockets throughout the dough, hence the flakiness. So, cold is key!! 

2 1/2 cups all-purpose flour
1 cup Earth Balance vegan butter (chilled very well)
2-3 tablespoons ice water

In the bowl of a food processor, combine flour and earth balance. Pulse 15 to 20 times, just until the butter and flour resemble a sand like texture. Add water a tablespoon at a time, pulsing in between. Add just enough water so that when squeezed in the palm of your hand, the dough sticks together. It should look just a touch too dry.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes. An hour is better.

For the Pie

Preheat oven to 400 degrees F.

3 cups chopped fruit (can be any combination; nectarines, peaches, blackberries, strawberries, etc.)
1/4 to 1/2 cup sugar (depending on the sweetness of the fruits you are using)
1/3 cup flour

Combine fruits, sugar and flour.

Once chilled, roll dough into a rectangle-ish shape. It really doesn't matter as this is a free form pie. A circle tastes and looks just as good. The dough should be about 1/4 cm thick. Transfer dough to a parchment lined baking sheet.

Pile the fruit mixture into the center of the dough. Gently fold up the sides around the fruit. Brush with vegan milk and sprinkle with raw sugar.

Bake for 35 to 40 minutes, until the crust is golden and the fruit is bubbling. Let cook at least 30 minutes.

Serve with vegan vanilla ice cream or vegan whipped cream!

Sofia the First Cake

Sofia the First themed birthday cake I did a little while back!

Vegan Black Bean S'mores Brownies

Brownies and s'mores are two things I never really thought I would get to enjoy on a vegan diet. But I was thankfully very wrong!! This recipe combines both into one delicious dessert.

Black beans are the main component in the brownie mixture, which may seem odd. But in fact, the black beans have a very mild flavor that lends really well to the rich cocoa powder. The black beans and ground flax seeds are what make it possible for this brownie to be flour and egg free.

The brownies are baked and then topped with vegan marshmallows, crushed graham crackers, and a drizzle of melted dark chocolate.  


Black Bean S'mores Brownies (adapted from The Minimalist Baker)
(Makes 12)

2.5 tablespoons finely ground flax seeds (a coffee grinder works well)
6 tablespoons water
1 15-oz can black beans, rinsed very well and drained
3 tablespoons oil (coconut, melted earth balance, vegetable)
3/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 plus 2 tablespoons sugar
1 1/2 teaspoon baking powder
Vegan marshmallows (I used Dandies Air Puffed from Whole Foods)
Vegan gluten free graham crackers (again, from Whole Foods)
1/4 cup vegan dark or semi sweet chocolate chips

Preheat over to 350 degrees F.

Combine ground flax and water in a food processor. Let sit for about 5 minutes. The mixture will thicken. Add the well rinsed and drained black beans and oil. Blend until very smooth.

Add remaining ingredients and blend till just combined.

Grease a 12-muffin tray. Divide batter evenly among the tray. Bake for 25 minutes. The brownies will be soft in the center and slightly crisp around the edges. Let cool completely before removing from the tray. 

Top each brownie with the marshmallows. Using a small kitchen torch, lightly toast the marshmallows. Sprinkle on finely crushed graham crackers.

Place chocolate in a small microwave safe bowl. Microwave in 15 second increments until melted. Drizzle over the toasted marshmallow.

Hemingway Daiquiri

Ernest Hemingway loved his alcoholic beverages, and daiquiris were among his favorites. The Hemingway Daiquiri was created in honor of the famed author by Constanino Ribailgua in 1921. My dad is a huge literary buff. So naturally, the Hemingway Daiquiri is one of his favorite drinks. It would not be a complete Rountree Family summer gathering without a round or two of this bright and refreshing cocktail.

Hemingway Daiquiri
(Makes 1 cocktail)

1 1/2 oz. white rum
1/4 oz. maraschino liqueur
1/2 oz. fresh grapefruit juice
3/4 oz. fresh lime juice
3/4 oz. simple syrup

Pour ingredients into an ice filled shaker. Shake well, strain into a chilled cocktail glass.

For the simple syrup, bring 1/2 cup sugar and 1/4 cup water to a boil. Once sugar is dissolved, turn off heat. Let cool.

This cocktail can also be served blended. Just pour ingredients into a blender with about 1/4 to 1/2 cup ice and blend till smooth. 

Vegan Raspberry Tarts with Vanilla Custard, Tangerine Caramel, and Chocolate Cookie Crust

Tangerine Caramel Sauce

1 cup almond, soy, or coconut milk (I used half almond, half coconut)
1/2 cup brown sugar
1/4 cup cane sugar
1 tablespoon organic corn syrup or brown rice syrup
1/8 teaspoon cream of tartar
2 tangerines, zested and juiced.
1/4 teaspoon sea salt.

Combine all ingredients in a medium sized, heavy bottom sauce pan. Bring to a boil over medium heat. You want the mixture to stay at a low to medium boil for about 15 to 25 minutes. The time depends on how thick you want your caramel sauce to be. 15 minutes will give you a drizzly caramel at room temperature. 25 minutes will give you the kind of caramel you need to heat before drizzling. Once you have reached the desired consistency, remove from heat. Add in the tangerine juice, zest, and salt. Stir to combine. If you accidentally take your caramel farther than intended, you can add a little extra almond, coconut, or soy milk to thin it out.

Chocolate Cookie Crust

1/3 cup cane sugar
1/2 cup Earth Balance, room temperature
3 tablespoons cocoa powder
1 1/4 cups all-purpose flour (for gluten free, use your favorite all-purpose GF mix)
1/4 teaspoon salt
2 tablespoons almond, soy, or coconut milk
1 teaspoon vanilla extract

Preheat the oven to 400 degrees F.

In a large bowl, cream together the sugar and the Earth Balance, until light. About 3 minutes. Add cocoa powder, flour, and salt. Mix to combine. Add milk and vanilla. You will have a fairly sturdy dough.

Press dough into desired tart pans. I used four 4-inch round tart tins. You can also make one large 9 or 10 inch tart. Using a fork, poke a few holes in the bottom on the crust to prevent air bubbles when baking. Refrigerate for at least 30 minutes.

Gently line the unbaked tart shells with foil. Place pie weights, uncooked beans or rice into center of foil lined tart shells to ensure they bake flat. Bake in preheated oven for 15 to 20 minutes, depending on size of tart shells. Tarts are done when edges are lightly browned. Let cool.

Vanilla Custard

3 tablespoons corn starch3/4 cup cane sugar
1 cup soy milk
1 cup coconut milk
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons Earth Balance

Combine corn starch and sugar in a medium saucepan. Slowly whisk in the coconut milk and soy milk. Cook over medium high heat, stirring constantly, for about 7 to 10 minutes. Once the mixture reaches a boil, it will begin to thicken. Cook another minute or so. Add salt, vanilla, and Earth Balance. Stir to combine. Let cool.

To Assemble the Tarts

Spread a thin layer of tangerine caramel in the bottom on each tart shell. Add a layer of vanilla custard on top of the caramel. Top the tarts with fresh raspberries and tangerine zest. Drizzle with more caramel.