Sunday, September 28, 2014

"My Pantry Project" Lemon Cranberry Scones with Lemon Glaze

I have never had a scone before so I am not quite sure what makes up a "good" scone.  All I know is that I found a five pound bag of self rising flour in my pantry (I wonder what it was that I had intended to make, anyway).

Since I am working on cooking my way through my pantry ("My Pantry Project"), I decided I should figure out how to use it; so, I did what anyone trying to figure out how use self rising flour would do. I Googled.

My search turned up a bunch of mostly non vegan cake recipes. This one for scones caught my eye because it was super simple (only three ingredients) and it used things I had on hand.

I adapted the recipe a bit, mostly with the addition of lemon zest and cranberries.  The result was quite good.  This is my sort of bakery treat. Not too sweet with a nice lemony flavor. I wonder why it took this long for me to try a scone!

Lemon Cranberry Scones with Lemon Glaze

For the scones:
2 cups self rising flour (plus more as needed)
2 tbsp sugar plus ! tsp plus more for sprinkling
1 can full fat coconut milk (reserve one tbsp)
3/4 cup dried cranberries
Zest of 1 lemon

For the glaze:
2 cups confectioners sugar
4 tbsp fresh lemon juice

Preheat oven to 425 degrees.

In a bowl mix the flour and sugar.  Add the lemon zest and dried cranberries.  Stir.  Add the coconut milk and mix (but do not overmix) until a batter forms.  Turn the batter out onto a well floured board. If the dough is sticky fold more flour in a tablespoon at a time. The dough should not stick but shoudl not be dry either.  Be careful not to overwork the dough.

Form the dough into a square about 1" thick.  Using a pizza cutter cut the dough into eight pieces much like you would a pizza. Do not separate the pieces.  Transfer to a parchment lined baking sheet  and brush the top with the remaining coconut milk.  Bake for 20-30 minutes or until the tops of the scones are nicely browned and an inserted toothpick comes out clean.

To prepare the glaze mix the confectioners sugar with lemon juice. The glaze should be thick but pourable. If you would like a thinner glaze add some water one teaspoon at a time until the desired consistency is reached.

Pour glaze over cooled scones.

Friday, September 26, 2014

"My Pantry Project" Pumpkin Spice Rounds with Coco Whip

Hold on to your hats.  That fluffy, creamy white goodness you see wedged in between and on top of the two pieces of Spiced Pumpkin Bread (more on that later) is Coco Whip!  Remember Cool Whip? That chemical laden, no good for you, non vegan deliciousness?  Well, Coco Whip is a viable, better for you, great tasting alternative out there and it is A-W-E-S-O-M-E. Even Mr. Meat and Potatoes really liked it (uh-oh, better hide the Coco Whip!).

The kind folks at So Delicious were nice enough to send me samples of their Coco Whip along with some other seasonal goodies, too.  They sent Pumpkin Spice, Nog and Mint Chocolate Coconut Milks which are hitting the shelves again- they are all so good! And, they spoiled me with some frozen novelty treats, too! Pumpkin Spice and Candy Corn ice cream bars (Oh my, so much yum).

As my "My Pantry Project" continues, today I thought I would see about using up some of the massive amounts of flour and sugar I have on hand.  And heck, why not incorporate some of the awesomeness the So Delicious folks sent, too?

Today you get a two for one- this recipe makes two loaves of Pumpkin Spice bread. One to eat now, and another for later.  I have made many pumpkin breads, some of which I have posted on this site. This is my favorite thus far. And, putting some Coco Whip between and atop the two slices of the Pumpkin Spice Bread? That is just the proverbial "icing on the cake".

I am slowly but surely working my way through my pantry; So Deliciously!

Pumpkin Spice Bread

1 1/2 cups whole wheat flour
2 cups all purpose flour
1 1/2 cup packed brown sugar
1/4 cup raw (turbinado) sugar
2 tbsp baking soda
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp salt
1 15 oz can organic pumpkin puree
2/3 cup So Delicious Pumpkin Spice Coconut Milk (or other non dairy milk)
2/3 cup vegetable oil
1/3 cup applesauce
1 tsp vanilla extract
Coco Whip for topping (optional)

Heat oven to 350 degrees.

In a large bowl mix the dry ingredients.  In a separate bowl mix the wet ingredients.  Form a well in the center of the dry ingredients. Pour the wet into the well and stir until a batter forms. Make sure the flour is mixed in well and there are no "dry" spots.

Split the mixture between two greased loaf pans. Do not overfill the pans, the bread will rise quite a bit.

Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Let cool and remove from the pans.

To make the rounds slice thin slices of pumpkin bread using a biscuit cutter.  Pipe or spread the Coco Whip on one of the rounds, top with another round and then top with more Coco Whip.

Monday, September 22, 2014

Apple Pie Cake

As you can probably tell by my last few posts I am embracing fall! Butternut Squash Mac n'..., Pumpkin Bread and now an Apple Pie Cake.  Apple pie reminds me of Thanksgiving. Not only would my Mother always prepare a Pumpkin Pie, we also always had an Apple Pie. The kind with a crumb topping.  I always thought the crumb topping was the best part.

So, you can imagine, when I ran across a Martha Stewart recipe for an Apple Pie Cake that uses the crumb topping as the crust, too I could not resist.

Aside from the time it takes to peel and slice five pounds of apples this is a very simple recipe. And, the cake is quite stunning once removed from the spring form pan.  It does tend to fall apart a little bit when you cut into it but who cares? It is delicious!  Tastes like the Apple Pie I grew up with, but without the hassle of scratch made pie crust.

I am not sure if I am hosting or attending Thanksgiving dinner this year,but either way, this dessert will be on the table!

On a totally separate note- I will be joining my friend JL of JL Goes Vegan on her My Pantry Project. Look for future posts of recipes created with ingredients that are currently in my pantry (which overfloweth).  I am looking forward to using up many of the things I have purchased with good intentions, things that I bought for a recipe and used once or things that have just been in there too long! Stay tuned, more to come on that.

In the meantime, enjoy some of this Apple Pie Cake!

Apple Pie Cake

5 lbs Granny Smith apples, peeled, cored and sliced thin
2 tbsp fresh lemon juice
2 cups all purpose flour
1 cup packed light brown sugar
2 teaspoons cinnamon, divided
1/2 pound cold vegan butter cut into pieces
5 lbs Granny Smith apples, peeled, cored and sliced thin
2 tbsp fresh lemon juice

Preheat oven to 350 degrees.

Place the sliced apples in a bowl with the lemon juice and one teaspoon of cinnamon. Toss to coat. Set aside.

In a bowl mix the flour, brown sugar and the rest of the cinnamon.  Cut in the cold butter using a pastry cutter until the mixture forms pea sized crumbs.

Place 2/3 of the mixture in the bottom of a 9" spring form pan pressing to down into the bottom and 1" up the sides.

Pour off any accumulated liquid from the apples and then layer the apples into the spring form pan. Press them down a bit.  They will be slightly higher than the rim of the pan.

Top  the apples with the rest of the sugar, cinnamon and butter mixture.

Put into the oven on a foil lined baking sheet and bake for 1 hour and 15 minutes or until golden brown on top.  Remove from the oven, run a knife around the edge of the pan and allow to cool fully.
When fully cooled release the spring and remove the ring from the spring form pan.

Dust with confectioners sugar if desired before serving.