'Mini' Makes Things Cuter!

Hi Friends!
     I have gotten bit by the Spring bug- enjoying the sun and all the budding flowers!  Although Spring is just around the corner, I still get those Fall flavor cravings such as apple pie.  I thought about making a big pie for dessert, but I decided on going with mini pies!  For some reason eating a mini makes gives me the satisfaction of indulging, without going overboard. (Unless you make 3 or 4 "tester" pies, and eat those too...not like I would ever do that... umm...moving on!)

Here we go!

Whole Wheat Mini Apple Pie
makes two individual pies
Filling
1/2 Granny Smith apple diced (cored, and peeled)
1/2 Tbs pure maple syrup
Dash of cinnamon, nutmeg, and ginger
1/2 Tbs arrowroot powder

Pie Dough
1/2 cup whole wheat pastry flour
2 Tbs all purpose flour
2 Tbs vegan margarine (Earth Balance works best)
2 Tbs vegan vegetable shortening
1/4 tsp salt
1/4 tsp sugar
1/4 tsp vanilla extract
1-3 Tbs ice cold water

Pie Dough Instructions:
1) Combine all ingredients (except ice cold water) in a food processor.  Pulse until pea size balls of dough form.
2) Slowly drizzle in the ice water just until dough forms a ball.
3) Flatten the dough into a disk on a fluored counter, wrap in plastic wrap and place in the fridge for at least thirty minutes.

Construction Instructions!
1) Preheat oven to 400 degrees and grease 2 wells of a large muffin pan (Texas sized muffins)
2) Roll out the dough on a floured counter to about 1/4" thick.
3) With a large coffee mug, cut out 4 large circles.  Press one circle of dough into each of the wells, adding more dough to move up the sides.
4) Divide the filling between the two wells and top with the reserved dough, pinching the sides.
5) Score the tops of the pies to vent the steam.
6) Bake for 25 minutes until golden brown.

Enjoy!

Dunk THESE Donuts!

Hi Friends!
     This weekend I found myself  roaming in the Holy Land of bakeware at Le Gourmet Chef.  After a solid hour of "ooo-ing" and "ahh-ing" (in addition to every salesperson asking if I needed help), I bought my first donut pan.  As a health conscious individual, I have been searching for the "healthy way" of making these treats!  While the actual recipe is not entirely figure friendly, a baked donut surely let's you cut at least one corner...and a few grams of fat from your diet.  Enjoy!



Vegan Baked Donuts

   Makes 6 regular sized donuts

Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon

Wet Ingredients:
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance

Preheat oven to 350 degrees.  Grease donut pan VERY WELL!

1) Combine the wet ingredients in a small saucepan.
2) Combine dry ingredients in a large bowl.  Set aside.
3) Stir the wet ingredients over low heat just until warm to the touch- NOT hot!
4) Incorporate wet to the dry mixture and stir just until combined.
5) Fill the wells just under the rim of the pan- do NOT overfill.
6) Bake for 12-14 minutes or until a cake tester comes out clean.
7) Allow the donuts to cool for about 10 minutes, then invert the pan to cool completely.

Vanilla Glaze
1/2 cup powdered sugar
2 Tbs Earth Balance (or other vegan non-dairy butter)
1 Tbs non-dairy milk
1/2 tsp pure vanilla extract

1) In a small bowl, microwave the Earth Balance and milk for 10 seconds, just until melted.
2) Add the vanilla and powdered sugar, and stir until smooth.
3) Drip, drizzle or dunk your cooled donuts.  Decorate with sprinkles if you got 'em!

**Options-
  Raspberry Glaze: Add 1/4 tsp raspberry extract and 1/4 tsp raspberry preserves.

(Donut recipe credit: Vegan Yum Yum)

Even Captain Morgan Loves Cupcakes!

Hi Friends!
     I am always on the hunt for new flavors for my desserts!  Typically, I enjoy the traditional flavors, but sometimes I enjoy branching out and taking a risk.  Inspired by a beloved drink within my circle of friends, I created a Rum&Coke cupcake- without the booze!  As a non-drinker myself, I used rum extract to really pack a punch into the buttercream frosting to compliment the sweet Coke cake.  I have not tried using actual rum, but I'm sure a hint in the frosting will please those who enjoy it!

Cook time: 15 minutes

Total time: 25 minutes

Servings: 12

• 1 cup cola
• 1 tsp. white vinegar
• 3/4 cup sugar
• 1/3 cup canola oil
• 1/2 tsp. vanilla extract
• 2 tsp. rum extract
• 1 1/3 cup all-purpose flour
• 1/2 tsp.baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup vegan shortening
• 1/2 cup vegan margarine
• 3 1/2 cup powdered sugar
• 1/2 tsp. almond extract
• 1 tsp. rum extract
• 1/4 cup soy milk

1. Preheat oven to 350 degrees, and line muffin pan with cupcake liners.
2. In a large bowl, combine cola and white wine vinegar. Set aside for several minutes.
3. In a medium bowl, combine flour, baking powder, baking soda and salt.
4. Add sugar, oil, vanilla and rum extracts to cola/vinegar mixture. Combine until light and froathy.
5. In two batches, add dry mixture to the wet mixture and mix until just combined.
6. Bake for 18-20 minutes until toothpick comes out clean.
7. Let cool completely on cooling rack.
8. In a large bowl, cream shortening and buttery spread until light and fluffy.
9. Add powdered sugar and beat for 3 minutes.
10. Add vanilla and rum extracts and beat mixture until light and fluffy- about 7 minutes.
11. Generously frost cooled cupcakes and garnish with grated lime zest or green colored sugars

Welcome to Vegan SweetHearts!

Hi Friends!
     Welcome to the first of many delicious and decadent posts about vegan desserts!  As an aspiring vegan bakery owner, I spend most of my time creating recipes or baking treats for the ones I love.  I believe food brings people together and gives us the opportunity to take a moment to enjoy life just a little more.

    Thanks for stopping by and be sure to keep an eye out for new recipes and photos!

Stay Sweet,
      Amy