Any vegan dessert suggestions?
Annie Deighnaugh
last month
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Any favorite Valentine desserts??
Comments (15)The Cappucino Mousse is divine, and very simple to make. Here are a couple more ideas. Raspberry-Lemon Shortbread Tart From Every Day with Rachael Ray February-March 2006 8 Servings Prep Time: 30 min; Cook Time: 50 min 3 cups frozen raspberries (1 pound) 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Confectioners' sugar, for dusting No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. 1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. 2. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread. 3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar. You can replace the raspberries with your favorite fruitor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard. My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too. Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly. [](http://www.picturetrail.com/gallery/view?p=10&imgid=314730419) Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well\-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4\-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store\-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6\-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine\-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Turtle Torte with Caramel Sauce Source: St Paul Hotel Crust: 3\-2/3 c pecans 1\-1/4 c sugar 7T unsalted butter In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20\-25 minutes or until lightly toasted. Cool. Filling: 1lb semi sweet chocolate 2 c heavy whipping cream Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite. Caramel Sauce: 4oz unsalted butter 1 c sugar 1 c heavy whipping cream ¾ c crushed pecans (for garnish) In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color. Drizzle over slices of torte and serve. Linda...See MoreAny suggestions for a light dessert?
Comments (24)Our summer favorite...and it's very pretty, too! Triple Berry Dessert Squares 1 ½ cups graham cracker crumbs ½ cup (1 stick) butter, melted 2 - 3 oz pkg gelatin, any berry flavor (I use sugar-free) 2 ½ cups boiling water 3 cups frozen berry blend (I use one from Walmart) 2 - 8 oz. Pkg. Cream cheese, softened ½ cup sugar 1 - 8oz. Tub whipped topping, thawed 1. Preheat oven to 350. Mix graham cracker crumbs and butter. Press firmly onto the bottom of a 9" x 13" pan. Bake for 8 minutes to set. 2. Dissolve gelatin in boiling water. Mix in berries. Stir until berries soften. Refrigerate for 10 minutes or until slightly thickened. (It will still be in liquid form.) 3. Blend cream cheese and sugar until creamy. Lightly fold whipped topping into cream cheese mixture. 4. Spread cream cheese mixture over graham cracker crust. Gently layer gelatin and berry mixture over cream cheese. Refrigerate until firm....See MoreLOOKING for: Vegan dessert recipes
Comments (10)Angel, I too have been busy lately and haven't spent a lot of time of my computer. Here's the recipe for the cookies that I made. Enjoy! :) Chocolate Drops Makes 3 dozenÂEgg- & Dairy-free Ingredients 1 cup walnuts (6 oz.) 3/4 cup unbleached all-purpose flour 3/4 cup whole-wheat pastry flour 2 tsp. baking powder 3/4 tsp. ground cardamom 1/2 tsp. salt 1 cup pure maple syrup 3/4 cup unsweetened cocoa powder 3/4 cup vegetable oil 1/2 cup soy milk 1 Tbs. vanilla extract 2 tsp. ground flaxseeds 1/2 cup dairy-free semisweet chocolate chips Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside. In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended. Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool. PER cookie: 124 CAL; 2 G PROT; 8 TOTAL FAT (1 SAT. FAT); 13 G CARB.; 0 CHOL; 35 MG SOD.; 1 FIBER from: www.vegetariantimes.com...See MoreTime To Make My Birthday Pie/Dessert - Any Suggestions?
Comments (21)Thank you again for all the recipes and well wishes. As long as berries are in season, I will continue to try them out. We have a parade of guests scheduled to visit through Labor Day who will be grateful to sample them ;) I ended up going with Olychick's Fresh Raspberry Glacé Pie. I had a barely-worked, perfectly crimped crust in the pie pan ready to chill before baking. I tipped it sideways over the sink to brush off a tiny bit of flour that was on it and..plunk..it plopped out of the plate. I made a quick save & caught it in my hand but reworking it back onto the plate made it look less than perfect. Nonetheless, it was delicious and met with rave reviews from my family who came to celebrate!...See MoreAnnie Deighnaugh
last month
eld6161
last monthlast modified: last month
teeda
last monthAnnie Deighnaugh
last month
Kswl
last month
Olychick
29 days agoI thought someone had posted this, but I'm not seeing it?
This stuff is quite good at replacing butter. Tastes fresh and not bad for a butter substitute:
Sherry8aNorthAL
29 days agolast modified: 29 days agoAnnie Deighnaugh
29 days agoOlychick
29 days agolast modified: 29 days agoSounds like you know what you're serving, but this just popped up on Pinterest for me. I don't think the passionfruit makes an attractive sauce here, so I would probably use a red berry:
Recipe includes non vegan gelatine, but the instructions give a vegan option using agar agar.
Annie Deighnaugh thanked OlychickOlychick
29 days agolast modified: 29 days ago
cawaps
29 days agoI've made these--also a no-egg cookie that could be made vegan with the right butter substitute and sugar--for Christmas, but I've thought that they would make a great cookie for Easter using pastel colors and shaping the dough into an egg shape rather than round or square.
https://www.washingtonpost.com/recipes/marbled-shortbread/
Annie Deighnaugh thanked cawapshhireno
29 days ago
Bunny
29 days ago
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