Scraps and Snippets ~ Quadruple Fudge Make You Cry Torte ~ Vegan MoFo #22

Quadruple Fudge Make You Cry Torte

This sucker is thick, dense and fudgy. The mouth feel is amazing and the rich factor is off the charts. Not too sweet but not bitter either. Perfect with a cup of coffee. The cake layers are dense and fudgy as well and you could use your favorite cake recipe if you'd prefer lighter and fluffier.

Cake:

2 dense/moist rounds

1 1/2 Cup applesauce (room temperature)
1/2 Cup non-dairy milk (room temperature)
2 tsp apple cider vinegar
1 1/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup coconut oil (room temperature)
2 teaspoons vanilla
1/4 Cup cocoa
2 1/4 Cups flour

Preheat oven to 350. Grease and flour two cake rounds. Pour 1/2 batter into each pan. Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

Brownie:

Makes 1 round cake pan

1/4 Cup and 2 TBSP cocoa
1/4 Cup applesauce (room temperature)
1 and 1/2 TBSP ground flax or ground chia seed
1/4 Cup and 1/2 TBSP water
1/4 Cup Coconut oil
1/8 Cup Earth Balance
1 teaspoon vanilla
3/4 Cup sugar
1/2 Cup flour

Mix flax or chia with water and set aside. If you don't love the subtle flavor of coconut oil you can flip flop the Earth Balance and coconut oil measurements. Cream these with the sugar and add applesauce, cocoa, vanilla and mix well. Add flax or chia mixture and incorporate then add flour. Pour into a greased and floured round cake pan.
Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

While cakes/brownies are baking make the Fudge Cream and frosting.

Fudge Cream:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
3 TBSP cocoa powder
3 TBSP cold coffee
2 TBSP agave
1 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.



Coconut Whip Frosting:

1 Can full fat coconut milk that has chilled in fridge for at least 48 hours. Skim the thick, creamy, heavy layer into a mixing bowl. Save the watery liquid for smoothies or other recipes.
3 TBSP cocoa powder
3 TBSP powdered sugar. Whip all together until incorporated and creamy. Pour into a Ziploc bag and refrigerate.
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.


Frosting:

1 and 1/2 Cup Vegan Shortening
1 and 1/2 teaspoon vanilla
1/2 Cup cocoa
2 Cups powdered sugar
1/2 Cup flour

Whip all ingredients together and put 1/2 of this into a pastry bag and chill until ready to put torte together.

You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.


Putting it all together. Get the chilled items out of the refrigerator.

Carefully remove a cake layer from it's pan and place on a serving plate. The layers are thin.

Place a large dollop of Fudge Cream on layer (approx 1/4 of the batch). Smooth over top of layer.

Repeat exactly with the brownie. And again with the second cake layer, including a large dollop of Fudge Cream. You will frost right over it.

Frost the cake. Sloppy is good. Cover the sides as well as top with frosting until you are satisfied.

Then pipe swirls, stars, whatever over the entire surface. Follow with the Coconut Cream Whip.

Cover and refrigerate until ready to serve and any leftovers.

Scraps and Snippets ~ Lemon Raspberry Cheesecake Crepes ~ Vegan MoFo #21

Lemon-Raspberry Cream Crepes

I'll be honest. I think I stink at Crepe making. The best I was able to do was this. I think the plating with the splat of raspberry takes away the whole crepe fail thing. However. After the first crepe fail and the second go around with Isa's Vegan Brunch Crepe study session I did. I think the inspired by Isa's Crepe-tastic wisdom I was able to make a batter that works if you have the skills/tools to be a crepemaking diva. I lack both.

I think I will attempt to do this again. But I may just go ahead and make a crepe stack that I layer with delish cream and raspberry drizzle and cut into wedges. Then the holes and mishapen monstrosities I produced just won't matter. See. Once you saw the raspberry splat you didn't even notice the holey mess of crepes.

I do have to say that these were delicious!!!!! Really.

Lemon Crepes (Makes 10 medium)

3/4 Cup non-dairy milk
3 TBSP water
1/2 Cup lemon juice
1/4 Cup agave or maple syrup
3 TBSP garbanzo bean flour
3/4 Cup whole wheat pastry flour
3 teaspoons arrowroot powder
1/8 tsp salt
three drops (1/2 of an 1/8 tsp measure) almond extract

Hot greased pan. This stuff needs to be a very liquid pancake batter. Thin spatula. Patience. Pour a couple tablespoons into the pan, swirl and try to make an even circle. Watch and wait. The batter will bubble a bit and the edges will begin to cook and pull away. Carefully lift once the discs appear cooked through and flip. (Develop quick plating skills and/or stacking techniques if you fail.)


Raspberry Syrup

1 Cup fresh or frozen raspberries
1/4 Cup maple syrup

Blend well in processor or blender.

Coconut Whip Cream (If desired and to help mask imperfect crepes if needed. I didn't have chilled coconut on hand. )

1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.
3 TBSP powdered sugar
1/2 tsp vanilla

Whip until whipped cream consistency. Place in a ziploc and put in the fridge until you are ready to use it.

Cheesecake

3 TBSP Vegan white chocolate melted
1/3 Cup non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge Mori-Nu Firm silken tofu
1 TBSP arrowroot
2 TBSP coconut oil
1/2 tsp lemon juice
1/2 tsp almond extract

Process all ingredients and place in refrigerator at least two hours prior to being ready to put dessert together. Overnight is the best texture, but two hours will work.

Make crepes.

Fill each crepe with dollops of cheese cake cream. Drizzle raspberry syrup over and roll (or stack. 
 :  )  ). If using whip squirt cream over crepe and drizzle with more raspberry syrup.

Scraps and Snippets ~ Pumpkin Caramel Pecan Bundt Cake Vegan MoFo #20

Pumpkin Caramel Pecan Bundt Cake 
(Breakfast or dessert or both) It's a plate licker.


Batter:

1 Cup pumpkin puree (room temperature)
1/2 Cup non-dairy milk
2 tsp vinegar
1 1/4 Cup brown sugar
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 Cup coconut oil (room temperature)
1/2 Cup applesauce (room temperature)
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
2 1/2 Cup flour

Preheat oven to 350 grease and flour bundt pan. Place milk and vinegar together and allow to curdle. Leave 5 minutes. Add the pumpkin, sugar, spices, applesauce oil and blend well and until thoroughly mixed. Add flour and incorporate.

Pour half the batter in the pan. Set aside remaining batter.

Maple Caramel Sauce:

1/2 Cup brown sugar
6 TBSP coconut oil

4 TBSP non-dairy milk

1/2 Cup maple syrup

1 teaspoon vanilla
1/4 teaspoon cinnamon

2 shakes of salt

 Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir.
Add cooled sauce to food processor and then add

1 Cup pecans
1 Cup dates
 
Blend until finely combined and sticky.

Layer the caramel over the pumpkin cake batter in the cake pan. Cover the pecan mixture with the rest of the batter. Bake at 350 for 45-50 minutes.

Let the bundt cake cool. Then turn over onto a plate. 


Glaze:

3 TBSP non-dairy cream cheese
1 TBSP maple syrup
1/2 Cup powdered sugar

Mix together. Add a TBSP or so of non-dairy milk if the glaze is too thick. You want it thicker than glaze but wet enough to run down the sides of the cake. When the cake is completely cool cover the cake with icing and the maple sugar pecans. 

Maple Sugar Pecans:

Toss 1 Cup pecans in a pan. When fragrant toss in
1 1/2 TBSP sugar
1 1/2 TBSP maple syrup
pinch of salt

Coat pecans and toss until the sugar begins to melt and the glaze sticks to the nuts. Remove from heat and cool. 

Scraps and Snippets ~ Grinding Down to the End Update Vegan MoFo # 19

I was going to post a bonus recipe today. One I happened on while coming up with breakfast ideas. It makes for a tasty dessert. But. After working on "Make You Cry Triple Fudgy Torte" until my eyes got bleary last night I thought I'd give an update instead. 

Lazy? Lame? Hoping it will be worth the wait. All of these. 

This was the dessert menu I posted at the beginning. And here's what's left and the status.  I merged two redundant chocolate fudge concoctions. And I've added the Pumpkin Caramel Pecan Bundt Cake. 
 
Make You Cry Triple Fudgy Torte (Currently, the parts and pieces of this bad boy are in my fridge and chilling, waiting to be all put together.)

Caramel Pecan Fudge Truffle Pie (This is a sad story. I made this over the weekend but forgot one of the layers. So we ate it in it's unfinished glory and didn't take pictures. I'll need to make it again. Hang in there. The missing layer will take it over the top. )

Black Forest Cherry Supreme Pie (Haven't even begun. It's in my head and should be delish. But, my head is not always the best place to hang out.)

Lemon Raspberry Cream Cheesecake Crepes (Another weekend fail. Oh my. The creamy goodness and raspberry syrup, coconut whipped cream combo, oh so good, but the crepes were a major fail. Sad. So. Going to work on it. )

Strawberry Pie (Fresh Strawberry Fudge Pie. Gotta work on the crust. Hang in there.) 

So there you go. Six more recipes coming at you. And while I've been desserting all month I have managed to throw together a couple tasty dinner ideas, too. Those will be appearing in November. 

Scraps and Snippets ~ Margaritaville Mojito Mousse ~ Vegan MoFo #18

I set out to create the equivalent to Applebee's Shooters. 

My final Shooter knock-off....my Vegan version of the Key Lime Shooter. 

I've tweaked it a bit to make it more interesting and hopefully flavorful. 

Introducing the Margaritaville Mojito Mousse Dessert. 

Forgive the pictures. In the flurry of activity I'm afraid this one didn't get adequate pictorial coverage. Picture a layered dessert that looks pale and delicious in rows in a glass loaf pan, trifle bowl or individual glass cups. This will also work as a pie.

Pretzel Crust:

1 1/2 Cups crushed pretzels (about three cups of intact pretzels)
1 and 1/2 TBSP powdered sugar
2 TBSP coconut oil 

Blend all together until it sticks together slightly when pressed.

Place half of the crumbs in the serving dishes/pans you will be using. Reserve half for the next layer. 

Lime Cream :

1 silken firm or extra firm tofu (Mori Nu)
2 TBSP arrowroot powder
3 TBSP lime juice
1 and 3/4 Cup powdered sugar

Combine fully in food processor. 

Layer one half the cream over the pretzel crust. Reserve half for the second layer.

Coconut Mint Cream:

1 Can Coconut Milk (this needs to be refrigerated for two days ahead of time and the thick layer needs to be skimmed off and placed in a mixer bowl. You can save the watery layer for smoothies or cooking etc)
Whip the cream
Add 3 TBSP powdered sugar
and 1 to 3 drops of mint flavoring. Start with one. You want the mint to be just a hint unless you really love mint. 

When it is the taste you want and whipped, place 1/2 of the coconut cream over the lime layer. 

Repeat all three layers. 

Refrigerate at least two hours, overnight is better and even a full 24 hours even better.

Scraps and Snippets ~ Gingerbread Pumpkin Pecan Pie ~ Vegan MoFo #17

This Gingerbread Pumpkin Pecan Pie inspired folks to eat pie for breakfast and even lick plates. Okay. The plate licking was the other pumpkin dessert but I'm pretty sure she licked this platter clean, too. I don't even like pumpkin pie and I must say it was pretty tasty.

You have to make this the day before or at least 6 hours in advance for it to be nice and set up. You also need to plan ahead and soak your cashews at least an hour.

You can grind up other Vegan ginger cookies, but I'm kind of a cheapo and try to do it myself where I can. So. This is what I did. I made my own, let em cool and processed them into crumbs and added a TBSP or two of coconut oil and pressed it in the pie pan.

Ginger Cookie Crust:

350 degrees, 10-12 minutes

1/3 Cup Coconut Oil
1/3 Cup sugar
2 TBSP molasses
1 Cup flour
1/4 tsp salt
1/2 tsp almond extract
1 tsp cinnamon
1/2 tsp ginger

Mix. oil, sugar, molasses, ginger, cinnamon, salt and almond extract together. When well incorporated add flour. Divide dough into 12 -16 cookie sections, Bake at 350 for 10-12 minutes. Remove from oven. Let cool. When cool place all the cookies in a food processor and whir. Add 1 TBSP coconut oil. Blend together. Press mixture between your finger and thumb. If it holds together it's ready and needs to be pressed into the pie pan. If too crumbly add 1 more TBSP of coconut oil and repeat. Once ready, refrigerate until needed. .

Pecan Pie Layer:

1/4 Cup maple syrup
20 Dates
1 Cup pecans
1 tsp vanilla
1 TBSP coconut oil
1 pinch of salt.

Whir this in a food processor until incorporated. Leave it a little textury  Dollop/dump this into the bottom of the pie shell and replace into the fridge to cool.


Pumpkin Layer:

1 Cup drained soaked cashews
1 12ish ounce package Mori nu silken tofu
3 TBSP coconut oil
10 dates (reg sized if you use Medjool use less)
1/2 Cup brown sugar
2 TBSP cornstarch
3 TBSP powdered sugar
2 tsp vanilla
1/4 tsp salt
1 Cup pureed pumpkin (not pumpkin pie filling)
1/2 tsp ginger
1/2 tsp nutmeg
3 tsp cinnamon (this is cinnamony but is balanced by the pecan layer. If you want to cut back on the cinnamon you can) (Vietnamese is so good)

Whir all this in a food processor. Feel free to use the same one with the pecan dregs still within. When it's incorporated and smooth pour it over the pecan layer and return to refrigerator.

Serve with Vegan ice cream or whipped cream. (Coconut whip is amazing...just sayin) This little sucker will be attending Thanksgiving dinner with me.

Scraps and Snippets ~ White Chocolate Raspberry Mousse ~ Vegan MoFo # 16

White Chocolate Raspberry Mousse

Makes a small trifle bowl, 8 x 11 pan, a loaf pan, or individual ramekins.


Raspberry Syrup:
 
2 pints raspberries
1/4 Cup maple syrup

Wash and keep 20 or so for garnish and place the rest in the food processor and add 1/4 cup maple syrup. Blend into a syrup and set aside.

White Chocolate Layer:

1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1 TBSP lemon juice
1/2 tsp vanilla
1/2 tsp almond extract
1 Cup plus 1 TBSP Vegan white chocolate chips (reserve a tablespoon for drizzle)

Melt chips, place remaining ingredients into a food processor and blend well. Add melted chocolate and incorporate. Layer one half of white chocolate into serving dish/dishes. Set aside remaining.

Pour 1/2 the raspberry syrup over the white chocolate layer and refrigerate while you prep the whip cream.

Whipped Cream:

I can of coconut cream (full fat milk -- chilled for at least 48 hours).
2 TBSP powdered sugar
1/2 tsp vanilla

Place half of the coconut whip on the white chocolate and raspberry layers. Repeat layers. Top with the full raspberries and a drizzle of melted white chocolate.