Sunday, July 8, 2012

Summer Desserts

The summer heat is here and it is time to enjoy some sweet treats!!! Here are some of my recent baking adventures: Lemon Meringue Pie, PB cup Brownies, Pineapple Upside-down Cake, and Key Lime Pie.

Lemon Meringue Pie

Yes vegan meringue is possible! Can you believe it!!! I found this recipe through VegTV on Youtube. Please see link. Mr Nice Guy does a great job of teaching us how to make a great pie. However, I think I would like my lemon filling more tart so next time I plan on adding more lemon zest, less sugar and maybe replacing the milk with more lemon juice…..

What is needed for his recipe:
2 ¼ cups flour
1 tsp salt
1 tbs sugar
1 cup vegan butter
½ cup cold water

1 ¼ cups non dairy milk
1 cup water
¾ cup lemon juice
1 ¼ cups sugar
½ cup corn starch
¼ tsp agar
¼ tsp salt
1 ½ tbs lemon zest

6 tbs eggs replacer
½ cup plus 2 tbs cold water
½ cup sugar

PB cup Brownies

I came across a non-vegan recipe for these brownie bites and thought what a great idea! So I used my go-to vegan brownie recipe and vegan PB cups!
(Vegan PB cups can be purchased online or at some WFs. I prefer the following brands: Sjaak’s, Allison’s Gourmet and GoMaxGo Candies.)

Make your standard vegan brownie recipe, scoop into a muffin tin and then insert a PB cup in the center of the dough. Bake for 15 minutes at 350 degrees. Let cool completely before attempting to remove from the muffin tin. To help with sticking, I would recommend lining with a cupcake liner.

Pineapple Upside-down Cake

From Colleen Patrick-Goudreau’s The Vegan Table (with some modifications):

What you need:
9 tbs melted vegan butter (divided)
¾ cup brown sugar
¾ cup pineapple juice (from the can of pineapple)
1 can of pineapple slices
¼ cup maraschino cherries
1 ½ cups flour
2 tsp baking powder
½ tsp salt
½ cup sugar
¼ cup non dairy milk
1 container plain or vanilla yogurt
½ tsp vanilla extract

What you do:
1.)    Preheat the oven to 400 degrees
2.)    Mix 5 tbs vegan butter with the brown sugar and ¼ cup pineapple juice
3.)    Place in bottom of a cast iron skillet
4.)    Arrange pineapple rings on top and cherries
5.)    In a bowl, mix flour, baking powder, salt and sugar
6.)    Then add remaining juice, milk, yogurt, and 4 tbs of vegan butter
7.)    Pour cake batter over the top of the pineapple rings
8.)    Bake for 40 minutes
9.)    Let cool in pan for 10 minutes then invert on a cake stand

Coconut Key Lime Pie

This amazing recipe with avocados from Little house of Veggies is one of my favorites!!!!

Enjoy all these treats!!!

All thumbs up of course.

Happy Summer!

1 comment:

  1. The PB brownie cups look TucVWT proof! I could really makes those... and could definitely EAT those!!!