Coffee Ice Cream Pie

coffee ice cream pie

coffee ice cream pie

While writing this post I learned a few things: 1) my husband does not like whipped topping, and 2) you can make a fantastic vegan caramel sauce without coconut (coconut, ewww). I had been determined to find a recipe for a yummy caramel sauce for years. In my search I also ran across many chocolate sauce recipes so I decided to make them both. The question was – what to do with them? I grabbed the Coffee Chocolate Chip Ice Cream I’d made over the summer and combined everything into a frozen pie. That’s where my husband’s lack of desire for whipped topping came to light. So, my pie has no vegan whipped topping, but if you want to garnish your pie with some then you go right ahead.

Let’s start with the sauces …

Caramel Sauce adapted from GoDairyFree.org
3/4 cup plain almond milk
3/4 cup vegan sugar
1/3 cup maple syrup
1 TBS water
1 TBS arrowroot powder
2 TBS vegan margarine
1 tsp vanilla extract
Place milk, sugar and maple syrup in a small saucepan and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a bowl, whisk together water and arrowroot, and then whisk mixture into pan. Cook mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens. Remove pan from heat and whisk in margarine and vanilla. Store in an airtight container in refrigerator.

Chocolate Sauce adapted from KitchenTreaty.com
1 cup unsweetened cocoa powder
1 cup vegan sugar
1 cup cold water
1/4 tsp kosher salt
1 TBS vanilla extract
In a medium saucepan, whisk together cocoa powder and sugar until blended. Add water and salt, and whisk over medium heat until boiling, stirring constantly. Continue boiling until mixture thickens, for 3-4 minutes. It will still be fairly thin. Remove from heat and stir in vanilla. Cool. Store in an airtight glass container in the refrigerator. It should keep for at least a month.

Now we put it all together in a chocolate shell …

Coffee Ice Cream Pie
1-1/2 cups vegan chocolate wafer cookie crumbs (can use gluten-free, if desired)
3 tablespoons vegan margarine, melted
4 cups vegan coffee chocolate chip ice cream, softened
1/4 cup caramel sauce (see recipe above)
2 TBS chocolate syrup (see recipe above)
In a small bowl, combine cookie crumbs and margarine. Press into bottom and up the sides of an ungreased 9” pie plate. Refrigerate for 30 minutes. Spoon ice cream into crust. Spread caramel sauce over top. Drizzle with chocolate syrup. Freeze until firm. Remove from freezer 10-15 minutes before serving.

Until next time, happy unbaking!

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Mini Chocolate Chip Bundts

Mini Chocolate Chip Bundts

Mini Chocolate Chip Bundts

Specialized baking pans fascinate me. I sit in the store, staring, and wonder what I will create in them. My mini bundt pans have been calling to me since I bought them a few months ago. They came to mind when I decided I needed a treat that would bake in far less time then a full sized cake. A quick bread recipe seemed perfect to adapt to the mini bundts.

To veganize the recipe, I used the vegan equivalents of butter, eggs, and yogurt. For high altitude I added non-dairy milk for a bit of moisture. To make the recipe healthier I used mostly whole wheat flour. To then make the recipe tastier I added chocolate chips because chocolate is always welcome in my baked goods. The mini bundts turned out adorable, but if you don’t collect pans (as I do) you can make standard-sized muffins and bake them at 350F for 26 to 30 minutes.

Mini Chocolate Chip Bundts adapted from Mini Yogurt Tea Breads
2 TBS flaxseeds
6 TBS water
1 1/2 cup whole wheat flour
1/2 cup + 1 TBS all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
4 TBS vegan margarine, melted
1/4 cup vegetable oil
1 cup vegan sugar
2 tsp vanilla extract
1 TBS non-dairy milk
1 1/4 cup plain non-dairy yogurt
2/3 cup chocolate chips
Preheat oven to 325F. Spray mini bundt pan with cooking spray. Whisk together flaxseeds and water and put aside to gel. Sift together flours, baking powder, baking soda and salt. In a large bowl, whisk together melted margarine, oil, sugar, vanilla and milk for 30 seconds. Whisk in flaxseed slurry. Whisk in yogurt in 3 additions, alternating with additions of flour mixture. Stir in chocolate chips.
Divide batter in prepared pan and bake until a toothpick inserted comes out clean, 14 to 16 minutes. Cool in pan for 10 minutes, then remove mini cakes from pan and cool completely on a wire rack.

Until next time, happy baking!

Decadent Baked S’mores

decadent s'mores

decadent s’mores

Don’t you just want to reach through the picture and grab one of these? Yes, they are that good. But I digress. Last week’s American holiday barbecues had me dreaming of S’mores. During the summer I do become infatuated with that wonderful combination of chocolate, marshmallow, and graham crackers. But I needed to find a way to make them less messy and more decadent. Enter – baked s’mores.

The recipe I found was already vegan so no changes were necessary on that front. The bars didn’t need high altitude tweaking either. What I altered was to make them more decadent by adding a layer of raspberry jam. This did make them sweeter so only one square is necessary for melty marshmallowy chocolatey bliss.

Decadent Baked S’mores based on S’mores Bars
1 cup graham cracker crumbs
3/4 cup all purpose flour
1/2 cup vegan margarine
3/8 cup vegan sugar
3 TBS seedless raspberry jam
3/4 cup vegan dark chocolate chips
6 large vegan marshmallows, cut in half
Preheat oven to 350F. Line an 8×8” pan with parchment paper. Combine graham cracker crumbs, flour, margarine, and sugar in a food processor and pulse until a dough forms. Press crust into pan and bake for 15-18 minutes. Remove pan from oven and change heat to broil. Spread jam over crust, sprinkle on chocolate chips, and then add marshmallows. Broil for a few minutes, until chocolate is melted and marshmallows are golden brown. Let cool a little before slicing.

Until next time, happy baking!

Chocolate Chip Sugar Cookie

Chocolate Chip Sugar Cookie

Chocolate Chip Sugar Cookie

My husband was craving chocolate chip cookies, which is quite the norm. I didn’t feel like churning out the same old cookie so I looked for something I could make into a chocolate chip cookie. The recipe I found was for a bar sugar cookie, but I solved that by baking it in a pie pan. I added chocolate chips and created a big chocolate chip cookie.

For altitude, the only adjustments were less baking powder and more liquid (in the form of added non-dairy milk). The more interesting changes I made were by choosing alternate forms of sugar. The recipe called for powdered sugar, but I found that I was out of the kind of powdered sugar that is used for making frosting. However, I did have several other powdered sugars. They are more expensive but have richer flavors. I tried lucuma powder here for a maltier taste. I also swapped some standard vegan sugar with sucanat for a deeper flavor. I think using mesquite powder or coconut sugar would have equally tasty results. In fact my husband thanked me for the cookie I made him which he took to be a single serving. Or, in his words, “You only made one cookie. What are you going to have?”

Chocolate Chip Sugar Cookies adapted from Vegan Sugar Cookie Bars
2/3 cup vegan buttery spread (not sticks)
3/4 cup vegan sugar
1/4 cup vanilla non-dairy yogurt
1.5 TBS plain non-dairy milk
1 tsp vanilla extract
2 cups all purpose flour
2 TBS powdered sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
Preheat oven to 350F. Place buttery spread and sugar in the bowl of a stand mixer and mix on medium speed until fluffy. Add yogurt, milk, and vanilla and mix until combined. Sift together the flour, powdered sugar, baking powder, and salt. Add dry ingredients to the mixer bowl and mix. Mix chocolate chips in with a spoon. If dough looks too dry, add a little more milk. Batter will be a little thick but smooth.
Place dough in a 9” pie plate and press batter evenly down. Bake for 27-29 minutes. Cool in pan for 15 minutes then turn out on a wire rack to fully cool. Store leftovers in refrigerator.

Until next time, happy baking!

Mocha Muffins

Mocha Muffins

Mocha Muffins

Ah, just what Sunday needed – a muffin to go with a mocha. They needed to be filling for breakfast but not so sweet they competed with the latte. I found a recipe with coffee and chocolate flavors that complemented the caffeinated beverage and satisfied my hunger. They are best served warm so the chocolate is slightly melted and the coffee flavor shines.

They were already vegan because sometimes I am too lazy to figure out those substitutions before brunch. I made adjustments for altitude by adding more milk and reducing the baking powder. I also lowered the temperature to slow the rise and, oddly enough, they baked just fine at the same cooking time. To give a nod to healthy, I swapped some of the white flour with whole wheat. Also, because I ran out of chocolate chips, I made my own chunks by chopping up a dark chocolate bar. I recommend you always have dark chocolate on hand, then you can make chunks if you haven’t already snacked on the whole bar.

Mocha Muffins adapted from Cappuccino Chocolate Chip Mini Muffins
3/4 cup + 1 TBS plain dairy-free milk
2 TBS canola oil
2 TBS plain dairy-free yogurt
2 tsp apple cider vinegar
2 tsp vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup + 3 TBS vegan sugar
2 tsp instant espresso granules
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup vegan chocolate chunks
Preheat oven to 350F. Line a muffin tin with 11 paper liners. In a bowl, whisk together milk, oil, yogurt, vinegar, and vanilla. Let sit at room temperature for at least 5 minutes. In another bowl, whisk remaining ingredients well. Add wet ingredients and stir until just evenly mixed.
Spoon batter evenly among muffin cups so that each is half full. Bake for 14-16 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 10 minutes before removing from tin.

Until next time, happy baking!

Chocolate Chip Mini Cupcakes

chocolate chip cupcakesIt seems that when I bake cupcakes they are always chocolate. It’s kind of the norm. So when I decided to make cupcakes this week, I went in search of a vanilla cupcake recipe. What I found was a recipe for cupcakes with chocolate chips and knew it would be perfect.

To adapt for high altitude I added milk and a little flour. I then reduced baking powder and oil. They were already vegan so that was simple, but I did add more chocolate chips and a drizzle so they wouldn’t seem too un-chocolatey. They weren’t the usual, but they were pretty good.

Chocolate Chip Mini Cupcakes adapted from Vegan Chocolate
1 1/2 tsp apple cider vinegar
3/4 cup + 2 tsp almond milk
1/2 cup + 1 TBS all purpose flour
1/2 cup + 1 TBS whole wheat pastry flour
1/2 cup + 1 tsp organic sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/4 cup less 1 tsp canola oil
1 TBS vanilla extract
1/2 cup mini vegan chocolate chips, divided
melted chocolate for decoration
Position a rack in upper third of oven and preheat to 350F. Line a mini cupcake tin with paper liners. In a small bowl, mix vinegar and milk. Set aside for 10 minutes to clabber. Place a wire mesh strainer over a medium bowl. Add flours, sugar, baking powder, baking soda, and salt to strainer. Stir with a whisk to sift ingredients into bowl. (If any small bits remain in strainer, add them to bowl.) Whisk to aerate the mixture. Whisk oil and vanilla into clabbered milk. Add wet ingredients to dry and whisk until batter is smooth. Stir half the chocolate chips into batter.
Divide batter evenly between cups, filling each halfway full. Sprinkle remaining chocolate chips on top of batter, dividing evenly between cups. Bake for 11 to 13 minutes or until a toothpick inserted in center comes out clean or with a few crumbs. Cool tin on a wire rack for 5 minutes. Lift cupcakes onto rack to cool completely. Drizzle with melted chocolate. Refrigerate cupcakes in a covered container for up to two days. Makes 28-30 mini cupcakes.

Until next time, happy baking!

Almond Cookies with Chocolate Chips

almond cookies with chocolate chips

almond cookies with chocolate chips

These cookies started out as a desire to make gluten-free thumbprint cookies. After looking around I found that almond flour was a popular choice for thumbprint cookies, usually with a jam center. But after checking out a few examples I realized they would probably flatten out at altitude and not look very thumbprint-y. So I morphed a few recipes together, added chocolate chips (of course) and came up with these.

The original recipe that I started with had too much sugar for my liking, and excess sugar is bad at altitude. So, I removed some sugar. I also used less baking powder for high altitude, and added milk to counteract the dryness. The next change was to substitute vegan margarine for the shortening because I prefer the taste. Then I decorated the cookies with chocolate chips because all the best cookies have chocolate in them somewhere.

Almond Cookies with Chocolate Chips loosely adapted from SarahBakesGFFree
1 3/4 cups almond flour
1/4 cup vegan sugar
1/4 cup tapioca starch
3/4 tsp baking powder
1/4 tsp sea salt
1/4 cup vegan margarine
1/4 cup maple syrup
1 TBS almond milk
1 tsp vanilla extract
chocolate chips for decoration
Preheat oven to 350F. Line baking sheets with parchment paper. In a bowl, whisk together almond flour, sugar, tapioca starch, baking powder and salt. Mix vegan margarine, maple syrup, almond milk and vanilla in a stand mixer. Add in flour mixture and mix until combined. Place tablespoon-sized balls of cookie dough onto cookie sheet. Flatten with palm of hand. Top with a few chocolate chips and gently press into cookie dough.
Bake cookies 15 minutes, or until edges are lightly browned. Cool for 5 minutes on cookie sheet sitting on a cooling rack. Remove cookies from pan and place on cooling rack to finish cooling. Store in an airtight container. Makes 24 cookies.

Until next time, happy baking!