All posts in Desserts

Cinnamon Swirl Pumpkin Bread

By On October 4, 2011 In Baked Goods, Bread, Desserts, Gluten-Free With 34 Comments Permanent Link to Cinnamon Swirl Pumpkin BreadPermalink

Let the pumpkin mayhem begin on MV.

I admit, I created this recipe purely because of a selfish craving I was having for something sticky sweet and pumpkiny. I was going to try and pass it off as a treat my kids would enjoy for breakfast, but I became pretty possessive over it once it came out of the oven. The kids still got some, but I ended up having more than my fair share. :\

I’m not usually one to fall head over heels for a simple quick loaf, but the spicy cinnamon trail that runs through this sweet pumpkin bread is enough to make my heart sing a different tune.

It’s even more delectable with a slather of your favorite vegan cream cheese on top!

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Apple Pie Cheesecake

By On September 24, 2011 In Baked Goods, Desserts, Gluten-Free, Pies, Uncategorized With 60 Comments Permanent Link to Apple Pie CheesecakePermalink

Fall is officially here. And with the coming of Fall, also comes an abundance of apples and pumpkins. Even though I loathe the impending cold temperatures, I relish the slight chill of autumn weather and the plethora of comfort foods that accompany it. Especially comfort food that include apples–whether it be a nice mug of cider (preferably the adult versions) or a hefty slice of cheesecake with the addictive flavor of apple pie strewn throughout. Apples are a staple in my house come the end of September… and they remain there all the way until December.

I used honeycrisp in this cheesecake only because my default baking apple, the granny smith, is nowhere to be found in any grocery store or market I’ve perused in Philly. Is this a problem in other parts of the world… or are our friendly grocery-teers mocking me and my east coast relocation?

Anyways, even with honeycrisps–which I truly hate to bake with, as they are a superior snacking apple straight to the core–this cheesecake takes apple pie to a whole new level. Or maybe this apple pie takes cheesecake to a whole new level? Whichever it is, be sure to chill this dessert in the fridge for at least 24 hours after baking for maximum enjoyment.

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Chocolate Chip Cherry Brownies

By On August 19, 2011 In Baked Goods, Brownies, Chocolate, Desserts, Gluten-Free With 30 Comments Permanent Link to Chocolate Chip Cherry BrowniesPermalink

In an organized rush to get everything on our to-do list crossed off before we make the trek to Philly, I’ve  packed most of my beloved dishes, small appliances, pots and pans, silverware and other kitchen necessities. Already I’ve filled up about 6 large boxes aaaannnd there are probably at least 3 more to go (yes, I may have a bit of an obsession). We’re also trying to quickly plow through our remaining produce and pantry staples leaving me with a fun challenge come dinnertime each night. I’m actually kinda diggin’ it.

I’ve yet to pack my favorite brownie baking pan (because lots of brownies are an absolute must for road-tripping), and we had an excess of fresh cherries just begging to be used. And for some reason I have a ridiculous amount of chocolate chips to try and use up in 10 days time… poor me, right? ;)

So, today I decided I should bake some chocolate chip cherry brownies. These guys are easy to make and pretty darned good for you — at least compared to most other things I bake! And they have chocolate! And cherries!

Yay for brownies!

Chocolate Chip Cherry Brownies

Ingredients:

  • 12 medjool dates
  • 1/2 cup almond milk
  • 2 1/4 cup non-dairy chocolate chips, divided
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 cup superfine brown rice flour
  • 1/3 cup potato starch
  • 1 cup finely chopped cherries

Directions:

Preheat oven to 350 °F. Lightly grease a glass  8 x 8 inch baking pan.

Combine pitted dates and non-dairy milk into food processor and puree until very smooth.

Over double boiler, melt 1 1/2 cups chocolate chips. Pour the melted chocolate into the date mixture and blend again until super smooth. Transfer to large mixing bowl and stir in vanilla extract and salt.

Add in brown rice flour and potato starch and mix until well combined. The batter will be very very very thick. Fold in cherries and remaining chocolate chips. I used clean hands to more or less knead the mix-ins into the batter.

Press batter into pan and spread as best you can to make a uniform surface on top. Bake in preheated oven for 25 minutes. Cool completely and cut into small squares.

Eat!

White Chocolate, Raspberry & Sage Tart

By On June 26, 2011 In Baked Goods, Desserts, Gluten-Free, Pies, Sauces With 33 Comments Permanent Link to White Chocolate, Raspberry & Sage TartPermalink

Homemade white chocolate, berries from the backyard, and fresh sage from the garden all add up to a ridiculously easy, yet sophisticated, tart.

As I was making this tart (at this point, I had only finished baking the crust) my husband kept begging me to let him try it. So, by the time the whole thing was said and done and photos had been shot, he managed to eat HALF of said tart in about 10 minutes. And he’s not even a white chocolate fanatic like moi. My son and I were equally impressed with how much he liked this recipe; but, given its delectable and slightly minty flavor from the sage, neither of us were surprised. This is a really great tart.

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Lemon Olive Oil Cookies

By On June 17, 2011 In Baked Goods, Cookies, Desserts, Gluten-Free With 19 Comments Permanent Link to Lemon Olive Oil CookiesPermalink

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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Coconut Basil Ice Cream

By On June 3, 2011 In Desserts, Frozen Treats, Gluten-Free With 19 Comments Permanent Link to Coconut Basil Ice CreamPermalink

If you like basil… and you like coconut, try this ice cream. Since I’m from the sticks, I very rarely get the treat of eating “gourmet” vegan ice cream.  So, I realize that this flavor may very well be played out… but this is some tasty stuff!

Yesterday I was thinking how a mango/basil sorbet would be killergood for lunch (yeah, it’s been one of those weeks), and it clicked. Basil ice cream! No frills, just pure and delicious basil-y goodness hyped up with a little coconut milk. Then I googled it and saw that a few other folks had thought of that one already. But, it’s a really good idea! Maybe even classic? I think it’s my new favorite flavor.

Or not. Nothing will replace vanilla bean in this gal’s heart… but a close second? Yeah, I’ll give it that.

This ice cream has just the right amount of oomph from the peppery and minty basil, and a dash of coconut flair to make it shine. Perfected with a drizzle of chocolate on top.

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Raspberry Pecan Tart

By On May 4, 2011 In Baked Goods, Desserts, Gluten-Free, Pies With 29 Comments Permanent Link to Raspberry Pecan TartPermalink

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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Chocolate Hazelnut Crispy Treats

By On April 18, 2011 In Candy, Desserts, Gluten-Free With 29 Comments Permanent Link to Chocolate Hazelnut Crispy TreatsPermalink

I’ve been on a chocolate hazelnut butter kick lately.

Honestly, I don’t foresee that going away anytime soon. And yes, I realize I’m like ten years late on all the hype… but now I definitely get what all the fuss is about. That sh-tuff is goooood.

It’s been making its way into so many things in my kitchen (mostly a spoon and then my mouth, but hey).  My favorite so far: rice crispy treats. These don’t even need the chocolate on the outside they are so hardcore delicious. But, the silky smooth coating puts these babies over the top.

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Chocolate Peanut Butter Pretzel Tartlets

By On March 23, 2011 In Baked Goods, Chocolate, Desserts, Gluten-Free With 47 Comments Permanent Link to Chocolate Peanut Butter Pretzel TartletsPermalink

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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Triple Chocolate Pancakes

By On February 25, 2011 In Cakes, Chocolate, Desserts, Frostings and Icings, Gluten-Free With 53 Comments Permanent Link to Triple Chocolate PancakesPermalink

As I sit and type this post bright and early in the morning , I can honestly say that I have no desire to eat these pancakes for breakfast. Ever. Nothing at all against this recipe–in fact–I believe it to be a very good one. But these pancakes… are much more like “cakes” than your typical flapjack. The chocolate chips and ganache may or may not exaggerate this inherent quality.

Stacked up, they actually make a pretty decadent chocolate cake. With a moist and tender crumb, dark chocolate bits strewn throughout, and covered in thick silky ganache… it is definitely my kinda flapjack.

But, fair warning: eat these for dessert, not first thing in the morning. Unless you are some sort of hardcore chocolate devotee (in which I enthusiastiacally applaud you), you won’t find these very appealing with a glass of OJ. A tall glass of chilled almond milk, on the other hand, washes them down perfectly.

Oh! I almost forgot to mention that today is the last day of Pancake Week (thanks Marly!)… did you know? Kind of a bummer that I was only able to catch the tailend of the celebration, but it’s a good thing the internet is around to preserve the past week’s pancake contributions indefinitely. I intend on spending the day engaged in some serious pancake appreciation.

Cheers!

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