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Desserts

Desserts/ Pies / tarts

POTATO PARTY DESSERT – SWEET POTATO AND CHOCOLATE PIE

Making dishes for a Potato Party or a Po-Tarty is pretty easy when it comes to entrees and mains.

There were curries, mashes, stews, salads, stuffed, baked, air fired etc but what about dessert?

How about a Sweet Potato and Chocolate Pie?

The recipe I created for this is based on my numerous experiences tucking into a delicious sweet potato dish at Mrs Wilkes Dining Room in Savannah, GEORGIA in southern USA.

This pie includes baked marshmallows on top, in this case Dandies which are vegan.

SWEET POTATO AND CHOCOLATE PIE

Print Recipe
Serves: 8-12 Cooking Time: 30M

Ingredients

  • BASE
  • 2 packets of Arnotts Chocolate Ripple biscuits
  • 4 tablespoons of Nuttelex Lite spread
  • FILLING
  • 4 medium sized sweet potatoes (peeled)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of cinnamon
  • TOP
  • 9 Dandies vegan marshmallows
  • Chocolate sauce to garnish

Instructions

1

Peel the skin off the sweet potatoes, cut into small pieces and cook in a stove top steamer.

2

While the cooking occurs make up the pie base.

3

Place the biscuits and butter spread into a blender.

4

Blend on a medium to high speed until you have a pliable crumb mix.

5

Tip the crumb mix into a 25cm

6

Using your a clenched fist 👊 spread and flatten the crumb mix to fill the tin ensuring the base and sides are completely covered.

7

Run a small sharp knife around the top edges of the trim to remove any excess bits of the crumb mix.

8

Place in the fridge.

9

Once the sweet potato is cooked tip it into a large mixing bowl.

10

Add in the brown sugar and cinnamon and mash until well mixed and smooth. Set aside to cool.

11

Pre-heat your oven to 180 degrees Celsius.

12

Once cool remove the pie crust from the fridge and fill with the mashed sweet potato.

13

Place the vegan marshmallows on top and place in the oven.

14

Cook until the marshmallows start to brown and expand.

15

Remove from the oven.

16

To serve hot - garnish the top with your favourite vegan chocolate sauce.

17

To serve cold - place the pie back in the fridge to cool. When serving garnish the top with your favourite vegan chocolate sauce.

Desserts

VEGAN DAY OUT FUNDRAISER – CARROT CAKE ‘LOVE’ MUFFINS

Due to popular demand at last weekend’s Vegan Bake Sale, I made some more for the very first Vegan Day Out in Canberra.

The difference this time is they all have a love heart lolly on the top to signify the love we all have for animals and the fight to end animal cruelty.

The recipe is right here.

These will be just one of the donations made by the kind vegan folk of the ACT.

The Vegan Bake Sale starts at 10:00am outside the Cruelty Free Shop in Braddon.

See you there.

Desserts

VANILLA APPLE CINNAMON MUFFINS WITH SWEET BANANA CUSTARD INJECTION

Muffins are yummy right?

Well what about muffins made with real vanilla, apple and cinnamon?

Really, really delicious right?

OK.

How about if they are made with real vanilla, apple and cinnamon and served with a syringe full of thick sweet banana custard to inject into the muffin before you take your first bite?

OMG!

This has to be one of the most delicious things I have ever made.

😋😋😋😋😋😋😋😋😋😋😋😋

You can make them too. Here is my recipe.

Enjoy. I know you will!

VANILLA APPLE CINNAMON MUFFINS WITH SWEET BANANA CUSTARD INJECTION

Print Recipe
Serves: 12 Cooking Time: 25M

Ingredients

  • FOR THE MUFFINS
  • 12 paper muffin wrappers
  • 2 cups of flour
  • 1 cup of unsweetened vanilla almond milk
  • 2 1/2 cups of diced apple (fresh or tinned)
  • 2 teaspoons of egg replacer
  • 2 teaspoons of pure vanilla extract
  • 1 cup of brown sugar
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of salt
  • 1/2 cup of plant based butter (I used Nuttelex Lite)
  • 2 teaspoons of baking powder
  • 6 teaspoons of vanilla cinnamon sugar
  • FOR THE CUSTARD INJECTION
  • 2 tablespoons of vegan custard powder
  • 1 cup of brown sugar
  • 1 tablespoon of organic banana extract
  • 2 cups of unsweetened vanilla almond milk
  • 12 sealed sterile one use only 5mm syringes

Instructions

1

THE MUFFINS

2

Pre-heat oven to 190 degrees celsius.

3

Fill a 12 slot muffin tray with paper muffin wrappers.

4

Place all the dry ingredients in a large mixing bowl and mix well with a fork.

5

Add add in 2 cups of the apple pieces.

6

Mix up the egg replacer and pour into the bowl.

7

In a seperate bowl whip the butter and pure vanilla extract by hand for 30 seconds to a minute until it starts to get a creamy texture.

8

Place into the main mixing bowl and stir in to the mixture.

9

Add in the milk and stir until all the ingredients are combined and wet.

10

Evenly distribute the mixture into the 12 paper muffin wrappers in the tray then bake for 25 minutes.

11

Remove from the oven and set aside to cool down on a baking rack.

12

Once the muffins are cool, garnish the top of each muffin with the remaining 1/2 cup of diced apple and sprinkle with 1/2 a teaspoon of vanilla cinnamon sugar.

13

FOR THE SWEET CUSTARD INJECTION

14

Make up 500ml of your favourite custard or use an already made one.

15

I used 2 tablespoons of Foster Clark original custard powder, 1 cup of brown sugar and two cups of unsweetened vanilla almond milk.

16

Combine the dry ingredients in a non-stick saucepan, turn on the stove to medium heat then slowly start to add the milk. Constantly stir with a whisk. Once the milk has been poured in add the tablespoon of organic banana extract. Once the custard mix starts to boil turn down heat to low and let simmer for a few minutes continuing to stir.

17

Allow to cool down then fill the 12 syringes with the custard. Serve stuck into the top of the muffin.

Desserts/ Snacks

FUNDRAISING – CARROT CAKE MUFFINS WITH SWEET LEMON ICING

The Cruelty Free Shop chain of vegan supermarkets is hosting a ‘Vegan Bake Sale’ today to raise money for local charities.

At more local store in Canberra the funds will be donated to Animal Liberation ACT to support their work protecting animals.

I put my hand up to contribute to the baked goods. I came up with two items, both muffins for ease of handling and distribution. The first was Cornbread with Maple Syrup Cream Cheese Glaze and Carrot Cake with Sweet Lemon Icing.

These are a variation of the carrot cake I posted earlier this week. Everyone who had a piece loved it so if it aint broken, don’t fix it right?

CARROT CAKE MUFFINS WITH SWEET LEMON ICING

Print Recipe
Serves: 24 muffins Cooking Time: 30M

Ingredients

  • 1kg carrots, roughly chopped, boiled, cooled and mashed
  • 2 1/2 cups plain self rising flour
  • 1 400 gram tin of crushed pineapple in juice
  • 1 heaped teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of salt
  • 1 cup chopped pecans
  • 6 tablespoon of safflower oil
  • 4 teaspoon of egg replacer powder
  • 3/4 cup of brown sugar
  • ICING
  • 2 cups of icing sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of water

Instructions

1

Preheat oven to 170 degrees celsius (fan forced oven).

2

Line two muffin trays with cupcake wrappers.

3

Combine all the dry ingredients in a large bowl - flour, egg replacer, brown sugar, pecans, salt, nutmeg, cinnamon. Mix thoroughly.

4

Combine all the wet ingredients in a separate bowl - pineapple including juice from pineapple tin, mashed carrots and oil.

5

Mix the wet ingredients into dry, ensure all combined but don't over mix.

6

Spoon the mixture into cupcake wrappers then bake for 25-30 minutes.

7

Allow to cool on a baking rack.

8

While the muffins are cooling, place the icing sugar, lemon juice and water into a bowl and mix vigorously until you have a smooth paste. Apply to the top of the muffins once they are cool.

ABC Radio Canberra interview menu/ Desserts

EVER HEARD OF A HEALTHY DONUT?

If you miss donuts there is no need to spare. These ones are healthier than the others because they are made with chickpeas.

Try them out. You won’t be disappointed and let me know what you think.

CHICKPEA DONUTS

Print Recipe
Serves: 12 Cooking Time: 10M

Ingredients

  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup vanilla almond milk (or any vegan milk)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup plain or wholemeal flour

Instructions

1

Preheat oven to 175ºC.

2

Place the chickpeas, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender. Blend until smooth.

3

Add flour, and stir until a thick batter forms.

4

Using a small spoon, carefully fill each doughnut well of a donut tray ($14 at Big W) smoothing out the batter with the back of the spoon.

5

Bake for 8-10 minutes.

6

Allow to cool in the pan for 5 minutes before moving to a cooling rack. Then decorate with whatever flavours you desire.

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Desserts/ Pies / tarts

QUICK AND EASY MINI CUSTARD TARTS

Apart from getting some ice cream out of the freezer (plant based off course) this has to be one of the easiest desserts to whip up.

You could make everything from scratch but hey why bother when you can pick up some pre-made pastry and custard when you’re out shopping.

All you need are three ingredients and about 15 minutes.

Quick and easy custard tarts

Print Recipe

Ingredients

  • Pre-made pastry (Let defrost till soft)
  • Pre-made plant based custard
  • Cinnamon

Instructions

1

Pre-heat your oven to 180 degrees celsius.

2

Place pre-made pastry into mini tart tins.

3

Cover pastry with foil and fill with baking balls.

4

Bake in the over for 15 minutes, removing the foil and baking balls for the last 5 minutes.

5

Remove from the oven and fill with the custard.

6

Sprinkle with cinnamon and enjoy.