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: checkered cookies

This recipe was largely inspired by the Checkerboard Cookies found in the recipe book “Fika.” The recipes in it are so simple, delicate, and tasty, I thought that using one to serve at Easter (and beyond) would be a nice treat. 

Checkered Cookies

Makes 2 dozen

Ingredients:

1 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 tsp lemon juice
2 cups all-purpose flour
2 tbsp unsweetened cocoa powder

Steps:

1. In a medium bowl, combine the butter, sugar, vanilla extract, lemon juice, and flour. Mix well and form into a soft dough.

2. Separate into two pieces, placing one in another bowl. Sprinkle cocoa powder over one half of the dough. Mix well.

3. Divide the light and dark doughs into two pieces each- making four in total. Form each piece into a log approximately 1 inch in diameter. Carefully place one light log next to a dark one. Then place one dark log on top of a light one, and the remaining light log on top of the dark one. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove dough from fridge and wrap and cut into approximately 24 equal pieces. Put cookies onto a non-stick cookie sheet and bake for 10 minutes. Let cool before removing from sheet.

Emory

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recipe: haunted halloween brownies

Makes 18 squares

Ingredients:

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
2/3 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
2 tsp vanilla extract
1 1/4 cups water, boiling
3/4 cup oil (I used canola)
4 tbsp butter, more to grease
2 1/2 cups icing sugar
8 tbsp milk
18 marshmallows
36 chocolate chips

Steps:

1. Preheat oven to 350°F. In a large bowl, add all of the dry ingredients. Mix well. Next add 1 tsp of vanilla, boiling water, and oil. Stir or beat until well-combined.

2. Grease an oblong baking dish. Pour the brownie mixture evenly into it. Put in oven and bake for 30-35 minutes, or until toothpick comes out clean. Remove from oven and let cool for at least 15 minutes.

3. While the brownies are cooling, prepare the icing. Follow the directions listed on the icing sugar, making sure to use approximately 2 1/2 cups. You will also want to make sure that the icing is a little on the runnier side, as it needs to be poured onto the brownie. (If it’s too thick, you won’t see the marshmallow ghost.)

4. Top each brownie with one marshmallow. Pour the icing over the marshmallow and onto the brownie. Then give each one two chocolate chip eyes. Keep covered in the refrigerator for up to 3 days. Enjoy your boo-tiful brownies!

Emory

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recipe: four ingredient peanut butter cups

These chocolate peanut butter cups are so easy to whip up in a matter of minutes. They require no baking time- just mix, freeze, and wait.

Sure, they may not look store bought, but they are made with love and care and are much healthier. They really are so sweet and decadent, you would never guess that they were vegan. Try them yourself!

Four Ingredient Peanut Butter Cups

Makes 12

Ingredients:

2/3 cup unsweetened cocoa powder
2/3 cup maple syrup
1 cup coconut oil, melted
1/3 cup smooth peanut butter

Steps:

1. Put cocoa powder, maple syrup, and coconut oil in a blender. Blend until well combined.

2. Lay out 12 muffin cups in a muffin pan. Evenly spread a teaspoon of blended chocolate on the bottom of each muffin cup. Grab a new teaspoon, and then place a dollop of peanut butter over the chocolate. Top off the peanut butter cup with one final teaspoon of chocolate, spreading evenly on top.

3. Put in the freezer for 30 minutes. Once they have set, you can either remove the paper from the peanut butter cups immediately or leave them until you are ready to eat them. Store in the freezer or fridge in an airtight container. Enjoy!

Emory

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recipe: easter ricotta pie

Easter Ricotta Pie

Ingredients:

(For the pie crust)
1 ½ cup all-purpose flour
½ tsp salt
¼ cup coconut oil
⅛ cup butter, cold
10 tbsp cold water (approximately)

(For the filling)
2 cups ricotta cheese
4 large eggs
⅓ cup granulated sugar
1 tsp lemon zest
Squeeze of lemon juice

Steps:

1. Preheat oven to 350°F. 1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.)

2. Transfer dough to floured surface. Using a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges.

3. For the filling- combine all ingredients into a large bowl. Mix well. Then pour filling evenly onto prepared crust. Bake in oven for 45-50 minutes or until surface of pie feels firm to the touch.

4. Remove and let cool. Refrigerate until ready to serve. Top with powdered sugar or whipped cream if so desired!

Emory

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