Archive for the 'Sauces/Jams/Jellies/Fillings' Category



Pumpkin Cheesecake with Whipped Coconut Topping

I hope everyone had a nice Thanksgiving holiday yesterday, filled with family and friends, and of course lots of delicious food. Based on my own experience, I suspect that you stuffed yourselves, although hopefully not as much as I did! But, however full I felt last night (and still this morning!), I always enjoy looking at more food, so here is a sample of what I made and ate last night.

For our feast, I made a Pumpkin Cheesecake and topped it with a rich Whipped Coconut Creme. It tasted quite delicious, although definitely more like a pumpkin pie than a cheesecake. I think if I had used a Vitamix or a more powerful food processor, I could have gotten the filling to have a more even consistency (like the one in the original recipe’s picture, here), but nonetheless it tasted great. It had a wonderful pumpkin taste, and the pecans in the crust complemented the fall flavors very nicely. We had a little bit of extra crust dough that I baked separately, and it ended up thick and tasty as a simple shortbread-like cookie on it’s own. The coconut creme was from a recipe in Sweet Freedom, for a sugar-free, gluten-free, soy-free vegan whipped cream. Dolloped on top of the pie, it was rich, sweet, and certainly very creamy, but not as light and fluffy as whipped cream should be. Our consensus was that it would have been very good as a fruit tart filling, and next time I make one I will definitely use this recipe!

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Mango Jam

My friend Julie’s birthday celebration dinner is tonight. To prep, I made this fabulous fresh and sweet Mango Jam, which was easy to whip up and will be perfect paired with the rest of the dessert that I am making. It is also great on a slice of toast or a rice cake, and (as I discovered this morning) delicious when combined with almond butter! The best thing about it is that if you are making jam yourself, you can adjust the amount of sugar to your liking, as opposed to store bought jam. Because I am using this mainly to add to a dessert, I made it a little sweeter than I would normally want it for eating as a spread. Next time, I will put a little less sugar in and the mango’s natural sweetness will shine!

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This recipe makes about 2 cups of jam.

Ingredients:
2 1/2 cups fresh or frozen cubed mango
3/4 cup sugar
1 tsp. arrowroot powder
2 1/2 Tblsp. freshly squeezed lemon juice*

*You can use lime juice for this if you want…Lemon was all I had on hand.

Put all the ingredients into your blender. Blend until the mango is fairly smooth (small lumps are okay, it just depends on what consistency you want your jam to have). Pour this smoothie-mixture into a pot, and cook on medium heat, stirring intermittently. The sugar will dissolve and the mango should break down a bit more. After 15-20 minutes, it should thicken considerably, due to the natural pectin content in the mango and the help from the arrowroot. Turn off the heat, and let the jam cool completely. Store in a clean airtight container or jar.

Vegan Lemon Curd!

For months, I’ve been trying to come up with a vegan Lemon Curd recipe. I’ve seen versions in a variety of cookbooks and online that just didn’t do the trick. This recipe ended up being perfect and I’m so happy to have it! The Lemon Curd is tangy and is a great cake filling, so that it will contrast with the sweetness of frosting – I’m using it in a coconut cake that I will post about soon, so keep checking back here to see the final reviews.

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This recipe makes about two cups worth of Lemon Curd. It’s delicious. You can certainly use it for anything you’d like; I’d eat it on toast, muffins, scones, or, as it was quite thick, I could see using it also as a filling for Lemon Bars! For that, you might have to let the mixture boil for an extra minute so that it thickens even more – but remember to stir with a whisk the whole time so it doesn’t burn!

Ingredients:
1 1/4 cup freshly squeezed lemon juice
1/2 cup cold water
1 3/4 cups white sugar
4 Tblsp. cornstarch
3 Tblsp. thinly grated lemon zest (I used 3 large lemons to get this amount), divided
2 Tblsp. Earth Balance margarine
3/8 cup (6 Tblsp.) unsweetened plain almond milk

Combine the lemon juice, water, sugar, cornstarch, and 1 Tablespoon of the lemon zest in a blender. Blend for a few seconds until mixed well.
Pour mixture into a saucepan and add the rest of the lemon zest. Whisk quickly while pot is over medium heat. You want to make sure you are stirring constantly until it comes to a full boil.
Stop stirring and let the lemony liquid boil on its own for 1 minute. It should thicken and turn somewhat clear.
Add almond milk and Earth Balance, and stir in well with the whisk.
Remove pot from heat. Cool the curd in room temperature air, then you can refrigerate it in a covered container until you want to use it.
It will continue thickening as it cools. This should last about 2 weeks while refrigerated and covered.

Cherry Sauce

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!
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