recipe: vegan pumpkin pie tarts

It’s almost Halloween!!

Full disclaimer- this recipe takes awhile to prepare. It is my promise though, that it is so worth it! Having fresh ingredients always makes a huge difference. As always, you don’t have to make this dairy-free. Simply substitute vegan butter and almond milk for those with lactose.

Vegan Pumpkin Pie Tarts

Makes 24

Ingredients:

(For the tart crust)
4 cups all-purpose flour
1 tsp salt
1 cup vegan butter, room temperature
1 1/4 cup cold water

(For the filling)
2 1/2 cups pumpkin puree, mashed
3/4 cup unsweetened almond milk
2 eggs
1 cup brown sugar, packed
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger

Steps:

1. To begin, start with a large pie pumpkin. Cut it in half lengthwise, scooping out the seeds and stringy bits. Using a large spoon, remove the inside flesh. Then place it in a food processor or blender, and blend until it becomes a smooth paste. (This took me upwards of 20 minutes in a blender. Be sure not to add water! It will get there eventually.)

2. Prepare the tart crust. Preheat oven to 400°F. Grease the muffin trays and set aside. In a large bowl, combine the flour, salt, and butter. Mix well at first, then knead by hand in the bowl. Slowly add the water, ensuring that it is well-combined before adding more. In the end the dough should be somewhat sticky but mostly crumbly. 

3. Transfer dough to a floured surface. Continue to knead until it is ready to be rolled out, cut into 24 circles, and place in the muffin cups. Once you have completed those steps, it is time to fill them.

4. Prepare the filling. In a medium bowl, combine the pumpkin puree, almond milk, eggs, brown sugar, nutmeg, cinnamon, salt, and ginger. Beat over medium speed for 2 minutes, ensuring that it is completely combined. Then scoop the filling into each tart, filling no more than 3/4 full. Place the tarts in the oven and bake for 30 minutes, or until filling has firmed up and tart shells have turned golden brown. Remove, let cool, and top with your favourite dairy-free (or not) whipped cream or ice cream! Or, just eat them as is.

Emory

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recipe: apple pear cake

Just in time for the fall months and Halloween, this cake is the perfect dessert for such an occasion. It’s not overly sweet, and is just warm, filling, and spicy. Try it for yourself!

Apple Pear Cake

Ingredients:

(For the cake)
1 cup apples, peeled and sliced
1 cup pears, peeled and sliced
1 cup brown sugar
1 1/2 cups granulated sugar
2/3 cup butter, plus more to grease
4 large eggs
3 tbsp vanilla extract
1 tbsp lemon juice
4 cups all-purpose flour
2 tbsp baking powder
2 tsp salt
1/2 cup milk
1/2 cup canola oil
1 tsp cinnamon

(For the topping)
1 cup icing sugar
2 tbsp butter
1 tbsp milk (or until desired consistency)
1 tsp vanilla extract
2 tbsp walnuts, chopped

Steps:

1. Preheat oven to 350°F. Grease two round cake pans. Peel, cork, and slice the apples and pears. Set aside. 

2. In a large bowl, beat the sugar, butter eggs, vanilla, and lemon over medium speed for 3 minutes. Add the dry ingredients next- the flour, baking powder, and salt. Then add the milk and oil. Continue to mix until well-combined.

3. Pour batter into cake pans. Top one of the cakes with the apples and pears. Sprinkle cinnamon on top. Bake in oven for approximately 45 minutes or until a toothpick comes out clean. Remove, let cool completely.

4. Meanwhile, prepare the icing. Once cool, remove the cakes from their pans. Stack the cake with the layer of fruit on the bottom, and the non-fruit cake on top. Ice the top layer of the cake and sprinkle with nuts. Finally, enjoy this sweet, moist, and comforting fall cake.

Emory

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past the golden hour

SHEIN Dress - 3I wanted to try an after Golden Hour photo shoot. The evenings are getting shorter, and I had never successfully done one before. While the lighting can be tricky, the shots don’t always come out clear. Even with a tripod. I also move around a lot when having my picture taken, so that certainly doesn’t help when the camera is already having difficulty focusing. 

SHEIN Dress - 1

I will definitely need to experiment more with the editing tools in my Lightroom program. Until then, these were the results.

Enjoy your last day in November, all!

<3

Emory

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what i bought

Screen Shot 2015-08-13 at 2.51.44 PMNow that summer is technically winding down, my favourite season is just around the corner! Sweet, sweet fall. With its short dresses, long leggings, cute jackets, boho scarves, and leather boots. It’s time to put your sense of style on display, rather than your bikini body. Helloooo, cooler weather and fashion!

ThreadSence recently had an amazing deal where if you were to spend $150, you would receive $50 dollars off. I took them up on that offer, and ended up purchasing three dresses for the price of two!

Here are my latest buys:

Screen Shot 2015-08-13 at 2.48.19 PM

1. Southwest Skies Embroidered Dress

Screen Shot 2015-08-13 at 2.51.33 PM

2. Catalina Island Floral Dress

Screen Shot 2015-08-13 at 2.52.58 PM

3. Cutting Class Babydoll Dress

What are your back to school go-to sites?

<3

Emory

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words on leaving

Screen Shot 2014-11-16 at 8.34.15 PM“I was surprised, as always, how easy the act of leaving was, and how good it felt. The world was suddenly rich with possibility.”
Jack Kerouac

Geoffrey and I will be out of commission for a few days! We were going to take a vacation, but have turned it into a stay-cation instead. We’re celebrating my birthday a little early this year.

See you on Thursday!

<3

Emory

  • Welcome, friends! My name is Emory. I am a wife and mother to four (three on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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