Vegan Bourbon Apple Pie Cake

Apples and Bourbon.
Bourbon and Apples...
It's a match made in Heaven.
After using bourbon in so many of my desserts of the holidays,
I figure, why stop now?
People love bourbon!
And they also love when I add bourbon into anything that I bake.
So, what could be better than combining my apple pie cake with my bourbon apple pie.
Boom!
Delicious!

Vegan Bourbon Apple Pie Cake
*Prepare the apple marinade and soak apples overnight

Apple Marinade:
3-5 Granny Smith apples or other tart apple
1 Tablespoon lemon juice
3-4 Tablespoons of bourbon
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

Cake:
2 cups all-purpose flour
1/2 cup sugar
1 ½ tsp. baking soda
½ tsp. salt
½ tsp. baking powder
1 cup non-dairy milk (soy, rice, coconut, almond- whichever you prefer)
1/2 cup canola oil
1 tsp. vanilla
2 Tbs. apple cider vinegar

Directions:
Night Before:
1. Peel and slice apples.
2. Place apples in a medium bowl and add the marinade ingredients.
3. Cover bowl and place in the refrigerator overnight.

Next Day:
1. Preheat oven to 350 degrees.
2. Grease and flour cake pan.  The more design on the pan, the better it turns out since this cake just has a glaze.
3. Combine all of the dry cake ingredients and mix well.
4. Add non-dairy milk, oil, vanilla, and apple cider vinegar into the dry ingredients.
5. Place a layer of marinated apples in the bottom of the pan. (This will be the top of the cake)

6. Pour a layer of cake batter over the top of the apples.
7.  Now alternate layering apples and batter until you've used it all up.
8. Bake for 30-40 minutes or until you insert a toothpick and it comes out clean.

Let it cool completely before adding a sugar glaze.
Share and enjoy with those you love!

Phyllo Love: Baklava

 Oh my goodness!
One bite of this baklava and I'm transported back in time.

monikamukherjee.blogspot.com

I'm traveling through Greece with my friends Kelly and Sara.
It's terribly hot, and we had been all over Greece and the Greek islands.
Then we ported along a cliffside.
There were only two ways up the cliff to the city;
winding up a very narrow road,
or on the back of a donkey.
Maybe next time I'll take the donkey,
but that day I wasn't ready to die...
At least not at that moment.

neueverte.com

Drinking at a pub on the edge of the cliff,
looking out on the Aegean Sea,
I knew that I was seeing the most beautiful place on Earth.
It's Santorini, Greece.

goodcarmatravels.com

Never before had I seen a place that I wanted to die because of it's beauty.
After that day, I had.
It was also the day that I knew where I wanted my ashes spread after I'm gone...
Whoever takes my ashes to Santorini will enjoy a fabulous paid cruise along the Aegean
and toast me along the same cliff edge.
Yep.  It was that beautiful.
And yes, I plan for those things wayyyyy ahead of time.

I've always been intimidated of phyllo dough.
Now, I'm not sure why.
So many people online write about how difficult it is to work with
and I have to say that you do need to work quickly so that it doesn't dry out.
Other than that, it's pretty simple.
Of course, I did read that it matters which brand you choose.
A couple blogs mentioned that Safeway brand phyllo dough
was the easiest to work with, so I purchased it.
Since I haven't experienced any other brand,
I can't say that it was easier or more difficult than another.
It was very easy to work with though.
It didn't take much time to decide what to do with
the extra sheets of phyllo dough when I had completed the Kalakopia.

Easy Baklava
Recipe and Directions from All Recipes
*I used half the amount of everything in this recipe due to the reduced number of phyllo sheets.

Ingredients:
1 pound nuts (I used pecans, because they're delicious.)
1 teaspoon cinnamon
1 package of phyllo dough (16 oz)
1 cup melted butter
1 cup water
1 cup sugar
1/2 cup honey
1 teaspoon vanilla
1 teaspoon lemon zest

1. Preheat oven to 350 degrees F. Butter or spray with cooking oil a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

This dessert is CRAZY delicious!  

I normally have to wait awhile after making a treat before I can try it 

because the smell and process can be overwhelming to my senses.

That was not the case with this Baklava. 

I could barely wait until had cooled 

before I was pulling pieces out of the pan to eat.

That's how good it is!

Now you must make and try this yourself.

Yum!

GF Vegan Dark Chocolate Chunk Cookies

It has always been my goal to make treats so that everyone can enjoy something delicious.
I first tackled making treats that were vegan, then tried my hand at gluten-free.
Both successful.
But what about those that needed treats that were both?!
There was no way that I could forget about them.
Especially when I can picture their happy, smiling faces chowing down on a cookie.
I LOVE it when people tear right into the cookie boxes and eat one right away.
Best thing to witness for a baker like me.

These cookies are the best of both worlds...vegan and gluten free.

Gluten Free and Vegan Oatmeal Chocolate Chip Cookies

Makes 22-24

Ingredients:

1/2 cup vegan butter, room temperature (8 tablespoons or 1 stick)

½ cup coconut oil

2/3 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoon vanilla
1 egg equivalent of Flax Meal (I used Bob’s Red Mill brand)
1 cup gluten free all-purpose flour (I used Bob’s Red Mill brand)
1/2 teaspoon xantham gum (if your GF all-purpose flour does not already contain it)
2 cups gluten free whole grain oats (I used Bob’s Red Mill brand)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chopped into chunks (Dairy-free chocolate)

1. Pre-heat oven to 375 degrees F. Grease or line a baking sheet with parchment paper. 
2. Add the vegan butter, coconut oil, brown sugar and granulated sugar to a stand mixer fitted with a paddle attachment and mix until combined. Add the flax meal and vanilla and mix until combined.
3. In a medium bowl, stir together the gluten free all-purpose flour, xantham gum (if needed), gluten free oats, baking soda, baking powder and salt. Pour the dry ingredients into the butter mixture and beat on medium until combined. Stir in the dark chocolate chunks.
4. Spoon onto the prepared cookie sheet in rounded tablespoons an inch apart. Bake 13-15 minutes, or until the bottoms of the cookies have browned and the cookies have set.
5. Allow to cool for a few minutes on the cookie sheet, and then transfer to a wire rack to cool completely.

Even those without a gluten allergy or vegan will love these cookies.
Trust me, I only like things that are delicious and I definitely work to make my treats that way.
Enjoy and share with those you love,
Lori 

Vegan Blackberry Coconut Crumble Bars

Vegan.
The "V" word gets different reactions from people.
For some...I'm not sure what they think that it's going to taste like, but by their facial expressions it must be bad.
Really bad.
I get that. 
I've tried many different vegan desserts with varying degrees of enjoyment.
But for others, their faces light up, knowing that soon they will have a treat.
And I hope that when they see that the treat was made by me,
they know that not only will it be vegan, but it will also be delicious.
See that is my goal...deliciousness for everyone.
No matter what dietary needs you have, everyone needs to enjoy a treat!
I mean, really.  If everyone can't enjoy, how much of a treat is it? 
Not much of one in my book.
So that has brought me here.
I'm adapting recipes into vegan treats.
My goal is to take my tried and true, delicious recipes
and make them into vegan desserts that are just as good...or even better!
Now doesn't that sounds delish?
Yep, I thought so.













Vegan Blackberry Coconut Crumble Bars
Recipe from Yummy Mummy Kitchen
1/2 cup sugar plus 1 tablespoon
1.5 cups flour (you can substitute gluten free)
1 cup quick oats
1 tsp baking powder
1/4 cup coconut
1 cup virgin coconut oil, solid (NOT melted)
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice

Directions:
Preheat oven to 375 degrees.
Lightly coat a 8" square inch baking dish with cooking spray.
Line the bottom with parchment paper and flour.

1. Stir together 1/2 cup sugar, flour/oats, baking powder, and coconut.

2.  Stir in coconut oil. Press half of dough into pan.

3.  In another bowl toss berries with remaining tablespoon sugar and lemon juice.

4.  Pour over dough.

5.  Crumble remaining dough over top.

6.  Bake for 40 minutes until top is golden brown.

7. Let cool, slice, and share with those that you adore.

These little beauties will make anyone swoon with bliss.
Even those die-hard "Ewww, it's vegan!" folks will be wanting another one. 
The recipe may be vegan, but there is nothing that will make you wish had animal products.
Each bar is a bite of summer love to enjoy.
Now don't you want to try one?
Yeah,I knew it!
I can convert even the really scrunched up faces of non-vegan eating folks.
Enjoy :)

Always Bring Dessert

Whenever I'm asked to bring something to an event,
I'm always the first one to chime in that I'm bring dessert. 
Not only do I LOVE making dessert,
but I'm going to tell you a not-so-big secret. 
Ready?!?

I hate cooking.
No really...I hate it.
Plus, I really don't know what to bring to an event.
I love to eat fabulous cooking
and can really appreciate the light or bold flavors,
but as for me...cooking stinks!
Yes...I can cook, but I do not find joy in it.
Yes...I can make specific dishes that are delicious, but I don't like to do it.
It's a necessity, because no one can just eat baked goods.

I'd rather be mixing beautiful berries,
or luscious chocolate over low heat until it's creamy
and thick enough to pour into a cream pie.
Yummm....
To me, all of that work is worth the beauty that is.....
DESSERT!

Plus, when I think of making dessert, the possibilities are endless!
This time, I'm going to bring a little summer into the cold winter nights.

Marionberry Lemonade Bars

Adapted from IMPROV Kitchen

Ingredients:

For the Crust:

• 9 T. (1 stick + 1 T.) butter
• ¼ c. sugar
• 1 c. flour
• 1 t. vanilla extract

For the Filling:

• 2 cups Marionberries frozen from the summer- thawed
• ¾ c. sugar
• ⅔ c. lemon juice (about 4 lemons)
• 3 egg whites
• 1 egg
• 1 1/4 c. flour
• pinch of salt

powdered sugar for dusting on top

Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. I generally grease and flour the pan liberally and have an easy time popping the bars out.

To Make the Crust:

This is super simple. Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Make a ball with the dough and place it in the baking pan.  Press the dough with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown.

To make the filling:

Thaw the marionberries, I just place them in the microwave for about 2 minutes.  Using your mixer again, place your berries, sugar, egg whites, egg, lemon juice, flour, and salt into the bowl and combine. Pour the mixture into the crust.   It will be a bit runny, but will thicken up...but these are not as firm as other types of bars. Bake for 30-40 minutes depending on the sized baking dish and the thickness of the berry portion.  

Let the bars cool to room temperature and then place in the refrigerator for 4 hours. You can place them in the freezer if you need them sooner but refrigerator is best. Cut into bars or as I did, into bite-sized pieces.  Dig in!

 For many fun variations of this recipe and other great ideas,

head over the IMPROV Kitchen

Cookie-Brownie Bars

Getting ready for a Bake Sale is tough work.
Okay...yes, there is the difficult work of making everything...
but the real work was trying to figure out what to make! 
Some things were easy to decide on, but then I got stuck. 
I wanted to make cookies, because...well...
if the world was coming to an end then I would want cookies. 
A lot of cookies...Heck, the world is ending people!  Who cares how many cookies I eat?!?


But, not everyone loves cookies to the great extent that I do, so I needed something else too.
Fact...people love chocolate and brownies have a lot of chocolate.
So what is a girl to do?!  I know! 
Just mash the two things together and...boom! 
Chocolate Chip Cookie- Brownie Bar!

Cookie-Brownie Bars
Recipe Adapted from
Mandy's Recipe Box- Double Cookies and Cream Bars

Ingredients: 2 sticks of butter, softened 1 c. sugar 1 c. packed brown sugar 2 eggs 2 tsp. vanilla extract 3 c. flour 1 tsp. baking soda 1 tsp. kosher salt 1 brownie mix (Yes, it feels like cheating to me...but I'm tired.) - 3 eggs - vegetable oil - water   Directions: 1. Preheat oven to 350 degrees. 2. Line a 9x13 baking dish with tin foil or just spray with cooking spray. Use the tin foil...it will save you time! 3. Place butter and sugars into a large bowl, stir to combine. Add eggs and vanilla, mixing to combine. Add dry ingredients and stir to combine. Press 1/2 of the dough into the bottom of prepared baking pan.   4. Prepare the Brownie Mix according to the package.  Man, this really feels like cheating... 5. Pour Brownie Mix over the top of the cookie layer. 6. Drop chunks of cookie dough into the Brownie Layer. Bake for 30-40 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve. If using tin foil in the pan, let the bars cool, then lift the whole thing out and cut into squares.  Wrap them up and get them ready to sell.  But don't worry that you shouldn't eat a whole bar. There will be little pieces of cookie-brownie to nibble on. :0)

Eyes on Red Velvet

Whatcha looking at?
Oh yeah...creepy eyeballs....
Eyeballs gross me out...they've always have.
I really don't know when they became creepy,
but I don't like anything that has to do with them.
Maybe it's because I don't see well.
Maybe it's because I think that I'll go blind....someday.
Or maybe it's because a doctor that I worked with loved to show me eyes...yeah, that's probably it.

When I was in high school, the vet clinic that I worked at was always trying to gross me out with eyes.  There were many things to tease me about. In fact, one of the veterinarians actually sewed an eye into a tumor that was removed, to gross me out!  He even added eyelashes! Actually, it was the eyelashes that made me not feel nauseous. :0P  Somehow, all of the eyeball jokes helped to ease my queasiness that I felt for them.  So much so that when my niece wanted to make eyeball cupcakes for Halloween, I actually thought it would be cool.  A gross kind of cool, but cool nevertheless.

 

Red Velvet Eyeball Cupcakes

Cupcake Ingredients:

2.5 cups flour
1.5 cups sugar
1 tsp baking soda
1 tsp salt
1 cocoa powder
1.5 cups vegetable oil
1 cup buttermilk
2 large eggs
1 oz red food coloring
1 tsp apple cider vinegar
1 tsp vanilla

**Set aside vinegar and soda...you'll add this right at the end.

Frosting:

- 7 ounces marshmallow cream

- 1/2 cup butter softened

- 1 teaspoon vanilla

- 3 1/2 cups powdered sugar

- 2-3 tablespoons milk

1. Prepare two muffin trays by lining them with cupcake liners.
2.Sift all dry ingredients- twice.

3. Whisk all wet ingredients together until it's really lovely and red :0)

4.  Slowly add in the dry ingredients and mix well.
5. Now, the magic...mix the vinegar and baking soda...bubble, bubble...then add it into the batter.  This will make the cupcakes moist and fluffy. 
6. Bake cupcakes for 18-20 minutes. 

7. While the cupcakes are baking, make the frosting.  I used my Marshmellow Frosting...Yumma!

Frosting:


 

1. Mix all ingredients together until smooth. Add extra milk if necessary to get the correct consistency. And YES, we lick the spoon, or knife rather, in this house. :0)

2. Frost cooled cupcakes.
3. Add red frosting gel....purchased.  Yes, I took the easy way out.  Then add the creepy part...chocolate eyeballs. 

Put all of the eyes together and blah...             

eyeball madness!!! Happy Halloween!