Acorn Squash Cinnamon Rolls with Orange and Sage

Based on the Mini Pumpkin Pie Cinnamon Buns from Sophie of Flour Arrangments

Begin by infusing your sugar with sage.

In an airtight jar,
Place 2 cups of sugar
3 spring sage that has been bruised until the aroma is apparent

Stir even couple days and use after 2 weeks (I only waited 9 ten days)

After 2 weeks, make your baked goods

Dough:
Combine in the bowl of a stand mixer with a hook attachment until everything comes together as dough:
2 cups all purpose flour
½ cup whole wheat flour
1 tsp yeast
¼ cup orange juice
¼ cup whole milk
1/3 cup sage sugar
½ tsp vanilla extract
1 tsp finely shredded orange zest
pinch dried orange peel powder (from the Chinese store)
pinch Chinese 5 spice powder
4 T roasted acorn squash puree
1 egg (slightly beaten)

Knead for 8 minutes

Cover with a towel and let rise for 2 hours.

While the dough is rising, create the filling.

Filling:
Warm:
½ cup brown sugar
½ cup orange juice (preferably fresh)

When still warm, add:
1 cup roasted acorn squash puree
½ t cinnamon
½ t Chinese 5 spice powder
½ t nutmeg
1 t sage sugar

Let the filling rest

This dough doesn’t rise very high. Roll out the dough into a rectangle that is ½ inch thick. (I think mine was about 24 by 18 but I am terrible with dimensions.)

Cover with the filling, then sprinkle the filling with wheat germ and roasted squash seeds.

Roll up to make a long rectangle. Place this on a baking sheet and freeze for about ½ hour.

Using a serrated knife, cut cross-sections of this roll that are about 1 inch thick. Line up these rolls (cut side up) in a greased pan.

Proof again for 40 minutes

Bake at 350 for 20 minutes (convection oven)

As the buns cool, make your glaze:

Orange Glaze
In a saucepan, simmer until thick (stir continuously):
2 cups powdered sugar
½ tsp orange extract
3 T whole milk

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Apricot Custard Pie with Basil

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(inspired by Wild Yeast.)
Roll out a pate brisse and put it in a deep pie pan. Finish the edge as you wish and pucture the bottom.

Soak 1 lb apricots (halfed and depitted) in cool water. Drain, pat dry, and add sugar. Arrange in the pie shell.

In a medium sauce pan, heat:
1-1/2 cups sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolk
1-1/4 cups heavy cream
2 leafs of basil

Let cream cool. Add:
3 teaspoons cornstarch

Pour over the apricots and bake at 350 for 35 minutes, tent with foil, and bake at least 15 more minutes or until set. (Think pumpkin pie consistency.)
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Mini Apple Rhubarb Pies

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Roughly dice
1 small tart apple
1 stalk of rhubarb

In a space sauce pan heat the fruit with
½ cup water
1 pod cardamom
1 sprinkle of nutmeg
1 sprinkle of cinnamon
1 T cane sugar (if desired)

Cook on medium until the fruit is softened.

Use cookie cutters to create rounds of pie crust that will fill mini-muffin tins (ideally, with a little crust peaking out over the tins)

Fill each pie, ¾ ths full with the rhubarb/ apple sauce. Seal each pie with another round of dough

Bake at 350 for ten minutes.
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Stout Pumpkin Chocolate Cake with Pumpkin Pie Frosting

Cake:
Adapted from Epicurious.com

Melt on simmer:
3/4 cup stout (such as Guinness)
1 cups unsalted butter
Scant 1 cup unsweetened cocoa powder (preferably Dutch-process)

In a bowl, combine;
2 cups all purpose flour
1.5 cups sugar
½ cup brown sugar
1/2 tablespoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
½ cup yogurt
1 T pumpkin pie spice
½ t nutmeg
1 t cinnamon
2 t vanilla

Once the choco mixture is cooled add to the batter.

Bake at 350 until fork comes clean. Makes 9 full size cupcakes and 1-6 inch cake.

Frosting:
In a stand mixer with a paddle attachment, blend:
1 8oz package of cream cheese softened
2 cups confectioners sugar
½ and 1 T pumpkin puree
2 t vanilla
2 T pumpkin pie spice
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Caramelized Coconut Lime and Ginger Cupcakes (Egg-free)

Makes about 16 mini-cupcakes
This recipe was adapted from the mava cakes recipe from Tartelette which Helen received from her friend Bina.

First prepare, the caramelized coconut that is the basis of the flavor for the cupcakes. In the traditional recipe Helen created, she used milk. I used coconut and condensed milk instead.

In a large sauce pan, cook on simmer the following for 45-50 minutes stirring every 5-10 minutes:
1 cans (14oz each) coconut milk
1/3 cup condensed milk
2 T whole milk

It will splatter. Accept that. Put a lid on it halfway to keep the mess to a minimum. When it is a deep brown thick consistency, remove from heat and cool. (I did this in the morning and let it cool until the afternoon.)

In the bowl of a stand mixer beat until smooth:
1/4 cup (100gr) mava, at room temperature
3 tablespoons (85gr) unsalted butter, at room temperature

Add and then mix again:
Ener-G for 1 egg
3 tablespoons whole milk

Add and mix:
1/2 cup sugar
3 T jaggery, pulverized
1/2 teaspoon fresh ginger, grated (use any juice too)
1 tsp dried coconut

In a large bowl, sift together:
1/ 2 cup plus 1 T flour
1/4 teaspoon (2gr) baking powder
¼ tsp lime zest (grated finely)
Sprinkle of dried galangal
pinch of salt

Put the dry ingredients into the wet in two batches. Mix thoroughly. The batter will be very thick. Spoon into buttered cupcake tins.

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Chipotle Peach Sponge Cupcake with Jalapeno Mint Cream Frosting

Chipotle Peach Sponge Cupcake
based on the plain cupcake recipe at Cookie Madness
Mix:
1/2 cup all purpose flour
1/4 cup sugar
2 T brown sugar
1/8 teaspoon salt
2 tablespoons melted butter (slightly cooled)
1/2 t ginger powder
1/4 t chipotle powder

Mix:
1/4 cup buttermilk
1/8 teaspoon baking soda
1/4 teaspoon baking powder
Yolk of 1 egg, room temperature
½ teaspoon of vanilla extract
1/4 cup peach puree

Mix the wet into the dry. Set aside.

In a blender, beat 2 egg whites until soft peaks

Fold the egg whites into the batter. Be careful not to deflate the batter.

Fill greased mini-cupcake tins until almost full. (Makes 14 mini-cupcakes)

Bake at 375 for 7 minutes. (in a convection oven)

Jalapeno Mint Cream Frosting
In a blender, puree
4-6 leaves mint
1/4 inch piece jalapeno diced

Add:
6 T cream cheese
2 T sour cream
3 T sugar
1 pinch salt

Top with Candied Jalapeno

Candied Jalapeno
Cut 1 jalapeno into cross-sections
Create a simple syrup from 1/2 cup sugar and 1 cup water. Add the jalapenos and boil for a 3 minutes. Remove and cool and repeat with same sugar. It might take 3 dips in the sugar syrup to be candied.

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Currant Cupcakes

(makes 16 mini-cupcakes)

Blend:
7 T shortening
2/3 cup sugar

Add:
1/3 cup soy milk
2 t olive oil
2 T vanilla soy yoghurt
½ t vanilla extract

Sift in:
1 cup + 2 t flour
1 ¼ t baking powder
pinch salt

Either add 1/2 cup chopped fresh currants or place them in each cupcake

Bake at 375 for 8 minutes.

Top with vegan buttercream to which chopped currants and grated vegan white chocolate is added.

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Vegan Chocolate Chocolate Beet Cupcakes

Adapted from Cook and Eat

2 cups beet puree (about 3 large beets)2 sticks unsalted margarine, melted2 cups sugar½ cup brown sugar
2 Ener-G replacer
¼ cup apple sauce
1/2 cup soy milk
1 1/2 cup flour
3/4 cups unsweetened cocoa
2 t baking powder (plus 1 tiny pinch)
1/2 t salt
1/3 cup vegan dark chocolate chips (or a little less)

Combine the margarine, sugars, apple sauce, and beet puree. Dump in dry ingredients and mix. Add the chips at the end.

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Lactation Cookies

Fiber and protein rich cookies
adapted from a recipe at Epicurious
Soak:
3 T chia seed in
1/3 cup orange juice

Cream:
1 c butter
1 c sugar
1 c brown sugar

Add:
1 T peach yogurt
2 tbsp ground flaxseed
2 large eggs & 1 egg yolk
1 tsp vanilla

Combine dry:
2 c whole wheat flour
1 tsp baking soda
pinch salt
3 c oats
1 c dark chocolate chips
1/3 cup chopped dried cherries
1/3 cup chopped dried apricots
1/2 cup sliced almonds
2 tbsp Brewer's yeast

Add chia slurry. Mix to combine. Add milk if too dry.
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Mango Oatmeal Cookies

Cream:
1 stick butter
1 cup sugar

Mix in:
1 egg
2 T light brown sugar
1.5 cups flour
1/2 t salt
1 T baking powder
2 t cardamom powder
1 cup overripe mango, diced
2 t rose water
1/4 cup pistachios, roughly chopped
2 T yogurt (I used Mango Lime flavored but vanilla would be okay)

Fold in
1 1/2 cup rolled oats

Bake at 350 for 8-12 minutes. Makes about 36 cookies.

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Curried Madeleines:

Based on a recipe from Epicurious.com

Combine
3 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground coriander
1/4 teaspoon curry powder
1/4 teaspoon cumin

In a separate bowl, fork beat:
2 teaspoons light brown sugar
2 large eggs & 1 egg yolk

Bake for 8 minutes at 400 degrees in greased mini-madeleine tins.

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Mango Cupcakes

Cream in a blender
4 oz Earth Balance Margarine
3/4 cup sugar

To the blender bowl add
1 T apple cider vinegar
1 cup plain soymilk
1/3 cup very finely chopped mango
¼ cup mango pulp (available in cans from Asian Grocery Stores)
½ cup oil
1 tsp vanilla extract

Blend the wet ingredients and then dump in
2 ¼ cups flour
2 ½ tsps baking soda
¼ tsp cream of tartar
½ tsp salt

After all of this is mixed add
3 tsp Egg Replacer dissolved in 4 T Warm Water

Fill (up to about 3/4ths full) greased cupcakes tins. Makes 48 minicupcakes. (To make mini-cakes: fill mini-cupcake tins until only ½ full. Use 3 to make a layered cake with mango puree or mango jam as the filling.)

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Muffins, Vegan Carrot Raspberry Blackberry

Combine:
2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup ground flaxseeds
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 C brown sugar

In a separate bowl combine:
1/2 cup vanilla soy yogurt
1 T Agave syrup
1/2 cup mango juice
3 tablespoons safflower oil
1 cup firmly packed grated carrot
3/4 cup blackberries and raspberries
1/2 cup finely chopped walnuts

Combine the wet and dry. Bake at 350 for 20 minutes or so. (I use a convection oven.)
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Pumpkin Ginger Corn Bread

(based on the recipe on the Quaker Corn Meal bin)

¾ cup white corn meal
¼ cup coarse ground yellow grits
1 cup whole wheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
½ cup pumpkin puree
1 tsp salt
1 tsp ground ginger
2 tsp ginger juice

Mix, fill mini-cupcake tins until almost full, and bake at 375. (forgot to time it, but maybe 15 minute if that.) Makes 36 minimuffins.

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Vegan Pie Crust

Vegan Pie Crust
Freeze:
3.5 cups flour
1 t granulated sugar
1 t salt
2 T flax seed
3 sticks earth balance margarine
2 T olive oil


In a food processor, agitate dry ingredients. Add olive oil and then butter pats. Add tablespoons of iced water until it comes together. (Up to 1/3 cup iced water.)
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Peach Blueberry Whole Wheat Muffins

In a large bowl combine:
1 1/2 cups whole wheat flour
1 1/2 cups oats
1.25 tsp baking powder
¾ tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

In the food processor, puree
3 peaches (to make 1 cup puree)

Add ½ fresh ginger and continue to puree

Add:
1/2 cup homemade yogurt (Snowville Creamery Whole Milk)
1/3 cup buttermilk
1/2 cup firmly packed brown sugar
2.5 T olive oil

Dump peach puree combo into the dry ingredients

Whip until fluffy:
2 egg whites (Plum Creek)

Fold into egg whites batter.

Fold into batter:
1 cup blueberries tossed in flour Read more!

Pie Crust

In a stand mixer with the paddle attachment:
Add 1/4 cup sugar and 2.5 sticks cold butter cut into pieces. Whirl quickly.

Add shortening. Whirl quickly. You should have chunks of butter coated with sugar.

Add 3 1/4 cups all-purpose flour. Beat on low. You should get a crumbly mess.

Dump in 1/2 cup water that has been in the refrigerator. Whirl on medium just until it comes together.

Place dough in refrigerator for 1/2. Roll out, form, fill, and then bake at 375 until brown. Read more!

Vegan Pumpkin Pie

Based on a recipe from Karina's Kitchen

1 vegan pie crust
1 14 oz can pumpkin
1 1/3 cups coconut milk
2 teaspoons vanilla
2 T Maple Syrup
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic sugar
5 heaping T brown sugar
2 T tapioca starch
1 T corn starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ tsp all spice
½ tsp ground cloves

Mix the ingredients in a food processor. Bake in a shell at 350 for 1 hr.
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Persimmon Mini-cupcakes (Egg-Free)

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Combine in a bowl:
1/4 tsp ground cardamon
1/4 tsp ground ginger
2-3 T sugar (depending on the sweetness of the persimmon--I did 2 T plus 1 tsp)
2 T olive oil1 tsp vanilla essence 2/3 cup persimmon pulp (ripe persimmon blended and strained)

Sift in:
2/3 cup flour
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Mix in:
1 T cider vinegar

Bake in greased mini muffin tins

Top with something powdered sugar, chocolate "butter"cream, ginger "butter"cream, or greek yogurt (sweetened with powdered sugar, ginger, rose water and chopped pistachios)

makes 9 mini cupcakes, 350 degree for 10-12 minutes Read more!

Pot Pie with Sweet Potato Crust and Veggies

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Julienne the following and divide between four oven safe bowls:
1 small red potato
¼ cup chopped swiss chard
¼ small onion
¼ small napa cabbage
¼ small sweet potato
½ small carrot

Season the vegetables with
Salt and pepper
1-2 teaspoons caraway seeds
2 T nutritional yeast

Add enough vegetable broth to just barely cover the vegetables

Parcook the vegetables in the oven at 375 for 15 minutes

Top with sweet potato crust, make a hole for ventilation, and bake until crust is golden brown

Sweet Potato Dough
Microwave
¼ of a sweet potato

When warm add 1 pat margarine (if desired) and enough flour to work into a dough.
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