Category Archives:  Baked Goods

Lemon Olive Oil Cookies

Friends, today I set out to share a delicious new cashew cream truffle recipe with you, while trying to juggle a multitude of other tasks. And I failed. Miserably. :\ I won’t go into details, but let’s just say my kitchen was definitely a pathetic sight to see.

But! Then I remembered I had this bag of lemons kickin’ around, and the fresh smell of lemon always pulls me out of a funk. So I cheered myself up by baking a batch of these citrusy morsels. And man, am I ever glad I screwed up those truffles; these cookies are really good.

Soft, tangy, and similar to a snickerdoodle in texture, these cookies are a nice treat on a warm summer day — especially alongside a refreshing scoop of lemon sorbet. If you don’t like the flavor of olive oil and would prefer a milder cookie, feel free to sub it out with melted margarine or coconut oil.

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Pineapple Walnut Muffins

I’ve been on a major muffin kick lately; during the warmer months I truly appreciate having portable and easy snacks around. Makes life just a wee bit easier. I’ve also been raiding my pantry trying to use up some of the goodies I’ve had tucked away, and today I found a can of pineapples and a ton of walnuts. Perfect for muffin makin’!

These guys are moist, spongy, and laced with the tropical tang of pineapples and the earthy crunch of walnuts.

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Raspberry Pecan Tart

This humble little dessert turned out to be quite a big hit with my family. There’s just something about toasted pecans and tangy raspberry jam that make for a delectable combo. My husband likened it to an extremely delicious (and much more appealing) nutra-grain bar. Yeah, I can get behind that.

It’s easy to toss together, and even easier to eat much more than intended. This is some addictive stuff; serve with caution.

By the way, there are some incredible double milled GF flours available from Authentic Foods. I was first introduced to the ‘superfine brown rice flour’ by the wonderful Julie Hasson (accompanied by raving reviews of the stuff by miss Kittee). But you guys, guess what? The fine folks at Authentic Foods also make a superfine sorghum flour (oh yes, my dreams have come true!)… and it’s the bees knees. For serious. I have been using it in everything lately, and I really enjoyed the results when I used it in this tart. I highly recommend trying it out if you’re up for a superfine splurge. Otherwise, just stick to regular sorghum flour for this recipe–it won’t hurt anything.

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Simple Rolled Sugar Cookies

I adore Spring, and I am always so excited when the official “first day of Spring” comes around, especially after a gruelingly cold winter. Yet, I never feel like I can fully appreciate the season during the first few weeks as it’s usually still quite cold in my part of the world.

But near the beginning of May, everything is budding and blooming and full of life. It’s a wonderful time of year! This warm spring weather puts me in the bestest of moods, even if it’s raining. And, when I’m in a good mood, I like to make cookies. And then I like to cover them in pastel colors!

We munched on these sugar cookies this past weekend– I think they helped put a little “spring” in everyone’s step!

So, even though it’s slightly belated….

Happy Spring, dear readers!

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Lavender Vanilla Bean Scones

Have you ever tasted a lavender scone?

One of the fondest food memories from my childhood was my first encounter with this fragrant breakfast treat. My mother had brought a box home from work one day–a client of hers had made them for her as a gift. Luckily, she shared them with me. I had never experienced anything like them before and will never forget their wonderfully unique flavor.

I’ve yet to see any lavender scones in the bakeshops around my hometown–especially vegan and gluten free versions. Sigh.

To enjoy such a scone, I must make it myself. But, please don’t get me wrong; I am not complaining. Baking these things in my own oven is pretty much the best type of aroma-therapy a girl can ask for. ♥

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Chocolate Peanut Butter Pretzel Tartlets

If you peruse the archives of Manifest Vegan, chances are you will find a ton of recipes calling for chocolate and peanut butter. That’s because both chocolate and peanut butter are easy winners in my book. The combo of the two makes for an undefeated champ; add pretzels and you have yourself a legendary dessert.

After I secured myself a nice bag of Glutino brand pretzels the other day (so excited as I hadn’t eaten pretzels in over a year!), I knew they would be the perfect crust for a pb & chocolate tart. If you’re gluten free and you haven’t tried these pretzels, look for them at your next grocery outing. They are so good!

If you too love a good choco-butter combo, make these tarts… your taste buds will forever thank you.

And, if you are feeling not so adventurous with the tarts, feel free to put the filling into small cups and garnish with crushed pretzels… still excellent!

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Irish-ish Soda Bread

There’s not much difference for me these days between ”quick” bread and yeasted bread.

All bread is relatively quick. Now that I’m baking gluten free, I no longer have to incorporate kneading and long rising times into my bread baking endeavors.  I find the change liberating, as I now enjoy making a quick bread much more than I did when I was baking with gluten. Banana Bread: Meh… better with yeast. Beer bread? Only in emergencies. I just wasn’t satisfied unless my arms were about to fall off while making a loaf of bread. Even after I discovered the dough hook, I would still knead my soul into those ingredients–relishing every nuance of my aching hands squishing into the pillowy relief of the dough.

If there is one thing I miss dearly about gluten, it’s simply the kneading of the bread dough. I’ve tried kneading with many a gluten free flour combo–and let me tell ya, it just doesn’t do it for me. With gluten free bread dough, the whole process becomes slightly more clinical. I like to refer to it as the “mix and plop” method. Though, I cannot deny the lazy side of me welcoming this new, less sensual, approach to bread-making.

This loaf is made in the same vein as traditional Irish Soda Bread; the disclaimer here is that the texture is a bit off… not bad, just not quite as I remember an Irish Soda Bread to taste (hence the “Irish-ish”). I should add, in the bread’s defense, that I am actually part Irish. Yeah, I’ll take it wherever I can get it.

The texture of the loaf lends itself more to cutting into chunks rather than thin slices, and is best served slightly warm from the oven. Topped with some margarine, or soft avocado, it’s quite an addictive little snacking bread… authentic or not.

Today is also International Women’s Day! All you ladies–and men who have ladies in your lives–let’s celebrate!

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Cherry Almond Coffee Cake

Okay dear readers, file this one under Allyson’s favorite recipes.

I have made this coffee cake three times in the past three days (yes, that’s right: one per day) and have regretted not one single moment of it. There is just something about a good cherry-almond combo that makes my heart sinnng!  Plus, it’s an easy cake to throw together since it calls for dried cherries, and not those delicious juicy ones with the pesky pits.

And, this coffee cake does not require coffee to make it shine (do any, really?), it stands up quite nicely on its own.

So what are you waiting for? Get in your kitchen and whip up what I consider to be the best coffee cake I have ever made.

Yep, ever.

Hope you all enjoy this recipe as much as I do… and if you happen to not like it, please don’t hesitate to send me the leftovers!  ;)  nom nom nom

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Yeasted Mocha Muffins

These baked morsels are somewhat difficult to classify. On one hand they taste like a muffin, and on another, a sweet yeasted bread–yet they are so versatile, that by adding some mix-ins and a frosting, you could even get away with calling them a cupcake.

I personally think they taste like bread. My son voted cupcake. My daughter said “cookie” (okay, her 2 year old vocabulary isn’t very extensive and she calls anything sweet a cookie). I am positive my husband will think they taste just like a normal muffin.

I actually intended on doing something else, something more bready with this dough… but my plan was foiled since I didn’t have the ingredients handy to make what I originally intended.  One of those last minute “oh no!” moments.

So these muffins were born!

I decided to make them slightly mocha flavored (because I am a coffee fiend), but some fresh berries, nuts, or even chocolate chips would fare well in these. Heck, you could even halve the sugar, leave off any toppings and have a basic dinner roll!

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Spicy Cilantro Crackers

Crackers are great little gems to have tucked away for the random occasion when you need something quick, savory and snappy. They shine in celebratory times where they make there subtle, but necessary, appearance on party trays. They come to the rescue during more dismal times–acting as the only food some folks can stomach when feeling under the weather. They also work well as a simple and delicious snack, for no good reason at all.

Store bought gf crackers can be quite costly, though. I’ve seen small (teeny) bags of them in my grocery store selling for seven dollars. Seven! Now, I appreciate a good snack that won’t compromise my health just as much as the next gal–but seven dollars? That’s just silly. And a darn good reason to make your own crackers from scratch. This particular recipe reminds me of a goldfish cracker with more sophistication, an extra dose of crunch, and a subtle touch of curry.

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Bulgogi Steak(less) Sandwich

The Bulgogi Steak Sandwich: Veganized and De-glutenized.

The original version of this concoction comes from KoJa–a popular foodtruck in Philadelphia–and was featured on Huffington Post’s America’s Top Ten New Sandwiches.

The soft (and slightly chewy) hoagie roll is stuffed with tofu bulgogi, chili garlic sauce, oozy Daiya and a crapload of sauteed peppers and onions.

This is what my dreams are made of.

Check out the full recipe here.

Peanut Butter Ice Cream Sammies

I don’t think that this post needs a sentimental explanation as to why I actually wanted to create this recipe… because to me, it’s pretty self explanatory. Peanut Butter Ice Cream Sandwiches.  Nuff said.

Although, I will say that I have been cranking out some ice cream lately (yes, it’s still snowing here in Ohio), and I fell head over heels with this PB version I came up with. Smooshing the ice cream between two chocolate wafer cookies seemed like a logical evolution.

You can easily just make one of the recipes listed below, rather than combine them both, and still have an easy nostalgic treat.

Whether you go for the peanut butter ice cream, the chocolate wafer cookies, or both (and I highly recommend both) you will most certainly have a happy tummy.

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Cheezy Zucchini Muffins

These muffins really hit the spot when you need a quick breakfast or afternoon snack. The texture is moist and slightly crumbly, and the flavor is nice: with notes of cumin, rosemary, thyme, garlic and green onion- which add quite a bit of complexity to such a little muffin.

I really love these slathered with a touch of Earth Balance margarine when they are fresh from the oven.

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Almond Thumbprint Cookies

These cookies are as simple to make as they are beautiful.

Use any flavor of preserves you’d like in these…. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper.

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White Chocolate Orange Blondies

So, if I’ve never told you all about my undying devotion for white chocolate, I figure this is a good place to begin. And if you are a newbie to white chocolate, this is a great recipe to get you turned on to it.

Ever since I can remember, I have been a white chocolate fanatic. Many people don’t particularly care for the stuff. But me? Oh, I’ll do just about anything for it; this includes spending $6 per slab on sub-par waxy white forgery. Recently though, I decided to put an end to this madness and just make my own damn white chocolate bars.

For starters, I ordered about 20 oz of 100% food grade cocoa butter. Not exactly cheap, but worth every penny.  Once I received my order, I promptly whipped up a giant bar of white chocolate, using a recipe by the insanely talented Hannah Kaminsky. It was simple and blissful…

Even though dark chocolate- with its smooth ebony skin and robust coffee and red wine-like aromas- is very very enticing, there is just something so pure and honest about a delicate bar of white chocolate. It’s like a superb vanilla ice cream with nothing to hide. No cover ups, no mix ins- white chocolate delivers just pure sultry cocoa butter flavor.

I also happen to be quite a devoted blondie fan; like the candy bar mentioned above, I prefer my brownie sans chocolate. I know you all probably think I am crazy.  But seriously, try this blondie and tell me if it is not the most glorious gluten-free & vegan blondie your tastebuds have ever encountered.

Well, that may be stretching it a tad, but I sure think these babies are worth their weight in cocoa butter.

They are perfectly chewy and blanketed with a paper thin layer of crunch that collapses delicately with each and every bite.  A touch of orange rind adds a little zing. Continue reading →