Friday, June 7, 2013

Cherry Crisp

I had such a craving for sweets. That rarely ever happens to me, but every once in a blue moon I really want something sweet.  As it turns out I had purchased everything I needed to make a Cherry Crisp some time ago, but just never got around to making it.

So tonight when the sweets craving hit I had everything I needed to make it. The whole family
tried it and enjoyed it, and we have leftovers that we can have for a special weekend morning breakfast tomorrow.

Cherry Crisp

For the topping:
1 cup all purpose flour
1/2 cup organic cane sugar
1/2 cup slivered almonds
1/2 cup brown sugar
1 1/2 sticks vegan butter, chilled and cut into pieces
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt

For the cherry filling:
48 ounces frozen whole cherries
1/4 cup cornstarch
1/2 cup organic cane sugar
2 tsp almond extract (optional)

Preheat oven to 350 degrees.

Place all of the topping ingredients in a bowl.  Using a pastry cutter or a fork cut the butter into the mixture until crumbly.

Place the frozen cherries, cornstarch, sugar and almond extract (if using) into a bowl and mix to incorporate.

Place the frozen cherry mixture into an oven safe dish and then top with the topping mixture.

Bake in the oven at 350 for 50-60 minutes or until filling is bubbly, and topping is slightly browned.

Note: adapted from this recipe.

Sunday, June 2, 2013

Raspberry Filled Chocolate Cake

I cannot really tell you how this tasted as I did not get a chance to try it. I have made the base chocolate cake in the past, so I know that is good but I have never filled a cake before.  This one went to a picnic at a friends house.

I am told it was very good which is why I decided it would be OK to post this. Plus, chocolate and raspberry is such a great combination to begin with-- how bad could it be?

I suppose I will need to make another so I can actually try it.  If you try it, please let me know what you think!

Raspberry Filled Chocolate Cake

For the cake:
3 cups flour (I used all purpose but whole wheat will work, too)
2 cups organic pure cane sugar (you could also use brown sugar)
1 tsp sea salt
2 tsp baking soda
1/2 cup unsweetened cocoa powder
3/4 cup oil (I used canola)
2 tbsp apple cider vinegar
2 tsp vanilla extract
2 cups water

For the filling:
1 1/2 cups fresh organic raspberries
1/4 cup organic pure cane sugar
2 tbsp fresh lemon juice
1 tbsp cornstarch

For the ganache:
3/4 cup vegan chocolate chips (I used Ghiradelli Semi Sweet)
1/4 cup plus 1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
2 tbsp maple syrup

Preheat oven to 350 degrees.

In a large bowl mix the dry ingredients until combined.  Add the rest of the ingredients and stir with a whisk until there are no lumps.

Pour batter into a lightly greased round cake pan.  Bake at 350 degrees for 30-40 minutes until an inserted toothpick comes out clean.  Remove from the oven and allow to cool.

Turn the cake out of the pan (you may need to run a knife around the edges first).  When cake is entirely cooled, use a serrated knife to slice the cake into two equal round pieces.  Set aside.

Place all of the ingredients for the raspberry filling in a sauce pan over medium high heat.  Bring to a boil.  Mash the raspberries with a potato masher until relatively smooth.  Poor mixture into a strainer placed over a bowl and push the liquid through leaving the seeds behind.  Set aside to cool.

When filling has cooled spoon onto one of the cake rounds and then place the other round on top.

Using a double boiler over medium heat add all of the ganache ingredients.  Allow the chocolate to melt, stirring constantly until very smooth.  Remove from the heat, pour onto the top of the cake and  spread from the center out ensuring the ganache is spread onto the sides of the cake as well.

Decorate/garnish with fresh raspberries if desired.