Tag Archives: egg free

Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}Sometimes it takes years of thinking and testing and cursing and problem-solving—or, to be brief, “general creative agony”—to formulate a recipe. Other times, the recipe comes up and metaphorically slaps you in your dessert-obsessed face.Chocolate Mousse Pie {No-Bake}You can guess which sort of recipe this Chocolate Mousse Pie is.

(It’s the second one.)Chocolate Mousse Pie {No-Bake}Y’all! How did I not make a Chocolate Mousse Pie sooner? How did it never cross my mind? I’ve had a magnificent Chocolate Mousse Cake in my recipe index for two years and a no-bake Oreo pie crust in there for a year and a half, and yet combining them never even occurred to me until a couple of weeks ago. Not even a fleeting thought!

Just…WHAT?! Who am I? What day is it? Who’s running this thing?Chocolate Mousse Pie {No-Bake}This is exactly the sort of recipe I love to have in my back pocket. It’s super simple to make and a universal crowd-pleaser. Who can resist fluffy homemade chocolate mousse, whipped cream, and Oreo crumb crust? Not this baker.Chocolate Mousse Pie {No-Bake}…or should I say “no”-baker? This is a no-bake pie, after all! There are a couple of chilling steps in the recipe, but no need to crank up your oven. I’ve got a few pies coming your way in the weeks leading up to Thanksgiving, but if you’re looking for one that won’t take up valuable holiday oven space, this is it.Chocolate Mousse Pie {No-Bake}But! But. It’s not even Halloween yet, so maybe let’s keep the discussion of oven space off the table for like…twelve more days. Until then though, let’s talk creamy, wonderful Chocolate Mousse Pie, or better yet, eat it.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
4 teaspoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

This recipe requires a 3 hour chill to set the mousse. Plan accordingly.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of a pie plate. Refrigerate for 15 minutes to set.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse into the crust. Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Gently press a layer of plastic wrap onto the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove pie from the refrigerator and let sit at room temperature while you make the whipped cream.

Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve pie immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

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Gluten-Free Vegan Chocolate Cake

Gluten-Free Vegan Chocolate CakeWhen you make as many layer cakes as I do, it’s inevitable that someone will ask you to make a gluten-free or vegan one, or one that is both of those things. I used to fear these requests and turn them down across the board, but as time has gone on, I’ve gained confidence, learned new skills, and befriended my NYC ride-or-die, VJ, who just so happens to be a gluten-free vegan. I’m not saying I’m fearless now, but I am saying that I make a hell of a Gluten-Free Vegan Chocolate Cake.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeIt all started with The Minimalist Baker’s genius 1-Bowl Vegan Gluten-Free Vanilla Cake, which I made for VJ’s birthday last winter. That recipe’s major appeal is that it’s ridiculously easy—it doesn’t require making flax eggs or using a complicated gluten-free flour blend, instead relying on blanched almond flour, a mix of potato starch and cornstarch, unsweetened applesauce and leaveners. The results are soft, moist, and delicious. I would have been content to only make that cake for my gluten-free vegan friends forever…but then another friend requested a chocolate version for their birthday last May. And so, here we are.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeThis triple-layered chocolate masterpiece is gluten-free and vegan, yes, but also moist and tender and chocolaty AF—exactly what you want in a layer cake, gluten-free and vegan or not. I used Dana’s (The Minimalist Baker) Vanilla Cake formula as a starting place for the batter, relying on almond flour and potato starch for structure, and swapping in natural unsweetened cocoa powder instead of cornstarch. I’ve traded the applesauce for pure pumpkin purée, mostly because I almost always have a can of pumpkin and almost never have applesauce. The remaining ingredients are the usual baking powder and soda, granulated sugar, salt, and a mixture of almond milk and vinegar, which acts as a vegan buttermilk swap. I also add a little granulated espresso to accentuate the chocolate flavor.

You’ll notice that there is no added fat in the cake batter—this is because there is plenty in the blanched almond flour. In combination with the moisture from the pumpkin and soured almond milk, this cake always turns out soft and springy.Gluten-Free Vegan Chocolate CakeIf you’re looking at this list of ingredients and wondering where to find them, the answer is almost any well-stocked grocery store. Blanched almond flour is available at Trader Joe’s and Costco, as well as my local supermarket. Potato starch is usually in the specialty flours section or the Kosher foods aisle.Gluten-Free Vegan Chocolate CakeAs for the swoopy, pipeable Vegan Chocolate Buttercream…well, first of all, good luck not just eating it straight from the bowl. It’s as flavorful and creamy as traditional chocolate buttercream, thanks to a base of equal parts vegan butter and coconut oil-based shortening, along cocoa powder and confectioner’s sugar.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeI recommend using shortening in vegan buttercream for the textural magic it works in the absence of dairy butter. Shortening is a polarizing ingredient, to be sure, but it’s what makes this butterless buttercream so incredibly luxurious and pipeable. I am a fan of Nutiva’s coconut oil formula, but I’ve used regular Crisco in a pinch with good results. If you are anti-shortening, feel free to swap in an equal amount of vegan butter—I’ve been using Miyoko’s lately and totally love it. With an all-vegan-butter frosting, your results may be a little less fluffy than mine, but I promise they will still be delicious. We’re talking about chocolate frosting here—how could it be anything but wonderful?!Gluten-Free Vegan Chocolate CakeThis buttercream recipe makes a lot—enough to fill and frost a cake and then pipe it to the gills! I have had no problem finding things to do with any leftovers (vegan buttercream candies, anyone?), but if you’d like to do a naked cake or have less frosting around, feel free to halve the ingredients.Gluten-Free Vegan Chocolate CakeBut really, is there such a thing as too much chocolate frosting on a chocolate cake? I don’t think so, especially on one like this that can feed nearly all my friends! This vegan, gluten-free dessert is as delicious and beautiful as it is inclusive. Heck, that in itself is almost enough reason to make one.Gluten-Free Vegan Chocolate Cake

Gluten-Free Vegan Chocolate Cake
adapted from The Minimalist Baker

makes one 3-layer 9-inch round cake

2 teaspoons apple cider vinegar
~2 cups unsweetened almond milk
1/2 cup pure pumpkin purée
1 teaspoon pure vanilla extract
3 1/4 cups blanched almond flour
3/4 cup + 3 tablespoons potato starch
1/2 cup natural unsweetened cocoa powder
1 1/3 cup granulated sugar
1 tablespoon granulated espresso
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt

Preheat oven to 350F. Grease 3 9-inch round cake pans. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 2 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cocoa powder, granulated sugar, granulated espresso, baking soda, baking powder, and salt. Add liquid ingredients in two installments, whisking until combined.

Divide batter among prepared pans and smooth with a silicone spatula or wooden spoon. Tap each pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let layers cool completely in their pans on cooling racks. Run a thin, flexible knife around their edges before inverting to release. Fill and frost as desired with Vegan Chocolate Buttercream (recipe below).

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted layers may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Chocolate Buttercream
makes enough for a 3-layer 9-inch round cake with piping

4 cups confectioners sugar
1 1/4 cups natural unsweetened cocoa powder
pinch of Kosher or sea salt
8 ounces (1 cup) vegan butter, room temperature (I like Miyoko’s)
8 ounces (1 cup) shortening, room temperature (I like Nutiva)
2 teaspoons pure vanilla extract

Combine confectioners sugar, cocoa powder and salt in a medium mixing bowl and whisk to combine.

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in dry ingredients in three installments, mixing until combined and fluffy. Mix in vanilla.

Use to frost layer cakes, as a sandwich cookie filling, or to make vegan buttercream candies.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate Cake

Salted Caramel Chocolate Chip Bars

Salted Caramel Chocolate Chip BarsFor a short week, this one has seemed endless. There has been change and growth and letting go and construction and a migraine that began on Tuesday night and continued well into Wednesday afternoon.Salted Caramel Chocolate Chip BarsWhat I’m saying is that I could use a treat. Luckily, I have a refrigerator full of these Salted Caramel Chocolate Chip Bars, which are the perfect chewy, gooey, crispy-edged, chocolate-studded sweet to counteract all the negative energy in my immediate vicinity.Salted Caramel Chocolate Chip BarsIn addition to being a perfect flavor and textural combination, these bars are super easy to make. The cookie layers are simply a chocolate chip cookie play on the crumb I used in my Sweet Cherry Sugar Cookie Crumble. It comes together in five minutes and only requires one bowl—score!Salted Caramel Chocolate Chip BarsA little more than half of the cookie mix gets pressed into the bottom of a 9-inch square pan. Then comes the salted caramel, which is simply a bag of soft caramel candies that are melted with salt and heavy cream.Salted Caramel Chocolate Chip BarsSalted Caramel Chocolate Chip BarsThe remaining cookie mix is scattered over the top of the caramel and then everything is baked until the edges are crisp and the caramel is starting to bubble up through the cookie crumble.Salted Caramel Chocolate Chip BarsLet your bars cool completely before slicing. If you try to cut them before they’re cool, you won’t get the satisfaction that comes with clean edges and beautiful layers (if not perfect evenness).Salted Caramel Chocolate Chip BarsAnd that’s to say nothing of the buttery chocolate chip cookie layers and the gooey, salty caramel filling, which are a match made in dessert heaven. So, so delicious.Salted Caramel Chocolate Chip BarsI logically know that dessert is not going to change the world, but I can’t seem to look at these and see anything but goodness. Salted Caramel Chocolate Chip Bars can’t solve my problems, but four bites of salty-sweet caramel sandwiched between layers of crisp cookie can certainly help soften the blow, am I right?!Salted Caramel Chocolate Chip Bars

Salted Caramel Chocolate Chip Bars
makes about 16 bars

Chocolate Chip Dough:
1 1/2 cups all-purpose flour
1 cup light or dark brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1 1/2 reaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup mini chocolate chips

Salted Caramel Filling:
1 11-ounce bag caramel candies, unwrapped
6 tablespoons heavy cream
1/2 teaspoon fine sea salt (or 3/4 teaspoon Kosher salt)

Preheat oven to 350F. Line an 8- or 9-inch square pan with aluminum foil and grease with butter. Set aside.

Make the chocolate chip dough. In a medium mixing bowl, whisk together flour, brown sugar, baking powder, and salt. Add vanilla and melted butter and whisk until combined. Use a silicone spatula or wooden spoon to fold in mini chocolate chips. Set aside. Dough may seem crumbly.

Make the salted caramel layer. Combine caramels, heavy cream, and salt in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat. Set aside.

Firmly press about 1 1/2 cups of the chocolate chip dough into a thin, even layer at the bottom of the prepared pan. Pour caramel over the top and smooth to the edges. Scatter remaining dough mixture over the top. Try not to leave any huge areas of caramel uncovered, lest it burn.

Bake full pan for 23-26 minutes, or until turning golden at the edges. Caramel will be liquid straight out of the oven, but will set as bars cool. Let cool completely in the pan on a rack.

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.

Salted Caramel Chocolate Chip BarsSalted Caramel Chocolate Chip BarsSalted Caramel Chocolate Chip Bars

Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}The last morning on Swan’s Island is usually a bit of a bummer. Sure, we’re still on-island for the day, but the thought of leaving on the following morning’s early ferry is looming. We’ve accepted that this will not be the year that we canoe. The only thing left on our “must” list is to hike around the lighthouse. It’s time to buy the things we’ve been eyeing at the vintage/antiques stores all week. To go say goodbye to the couple that owns the general store—after five summers, we’re on a first name basis. It’s time to take our recycling and garbage to the transfer station.*

*It’s not all fairy princess magic time, even though there is something sort of endearing about the whole process. I wish NYC waste disposal were so adorable.Cornmeal Waffles {Vegan & Gluten-Free}But it’s also time for one last good breakfast. Since VJ bought herself a waffle iron a couple of years ago, waffles have been a vacation must for us. She usually takes the helm on that, veganizing a very good gluten-free mix and serving up breakfasts that I am more than happy to eat on the cove-facing patio, but she politely agreed to my request to “mess with the waffle iron” this year.Cornmeal Waffles {Vegan & Gluten-Free}Initially, she may have regretted this. I had it in my head that my Cornmeal Pancake batter would work just as well in a waffle iron. Truly, I was so sure of this that I was congratulating myself weeks ahead of time for being such a culinary genius and had practically already written the accompanying blog post.

I should probably mention that I had never made a waffle from scratch before.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}You can see where this is going—the first round was akin to cornmeal styrofoam. Turns out, waffle batter generally needs to be thinner than pancake batter, lest the final product be tough, dry and heavy. We ate the waffles anyway (bad waffles are still waffles), but it took two days and neither of us was particularly jazzed about it. Needless to say, I was a little disheartened, and spent a couple of days writing and rewriting the recipe until I was ready to try again on the final morning.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}As I began mixing together dry ingredients and measuring out aquafaba and oil, I started to worry that round two would be disastrous too, but I ladled the batter into the iron anyway. VJ and I had an unspoken agreement that we would eat the results, no matter how awful.Cornmeal Waffles {Vegan & Gluten-Free}But we were pleasantly surprised. My adjustments—reducing the cornmeal and doubling the aquafaba (chickpea canning liquid/egg substitute)—had worked, producing lighter, softer waffles with crisp edges and a good corn flavor. We finished them in one sitting. No arduous styrofoam-esque breakfasts here!Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Long story short, in addition to my haul from the vintage stores, this vacation also resulted in my purchase of a waffle maker. I’ve been home for about six days now and have already gotten a good return on my investment: I’ve made this recipe four six more times. You know, just to be sure they’re worthwhile. And also because I like having a freezer full of waffles.Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}
makes about 8-10 4-inch waffles

If you do not want/need these waffles to be vegan, two large eggs may be substituted for the aquafaba.

1 tablespoon apple cider vinegar
~1 cup unsweetened almond milk (or other milk of choice)
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
6 tablespoons aquafaba (chickpea canning/cooking liquid)
6 tablespoons neutral-flavored oil
2 teaspoons pure vanilla extract

For the waffle iron:
cooking spray

For serving (optional):
salted butter (traditional or vegan)
warmed maple syrup
seasonal fruit

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Heat waffle iron according to package directions.

Pour vinegar into a liquid measuring cup. Add just enough almond milk to reach the 1 cup mark. Stir and set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder.

In a small mixing bowl, whisk together aquafaba, oil, almond milk mixture and vanilla. Pour wet ingredients into dry and whisk to combine.

Grease waffle iron with cooking spray. Pour 1/3-1/2 cup (depending on the size of your waffle iron) of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden at the edges and divots, about 6 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, warmed maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}

Sweet Cherry Sugar Cookie Crumble

Sweet Cherry Sugar Cookie CrumbleCherry season is late this year, but it’s finally here. Thank goodness for that—otherwise, you might have to wait a year to make this Sweet Cherry Sugar Cookie Crumble. That would be a shame. I mean, who doesn’t need another quick & easy crowd-pleasing summer dessert in their repertoire?!Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie Crumble is exactly what it sounds like: a layer of soft sweet cherry filling topped with a crispy sugar cookie crumb. Where crisps have oats and nuts to contrast with the fruit beneath, this crumble relies instead on a craggy layer of buttery topping. Some of the crumb mixture will sink into the fruit as it bakes and remain soft, too, so there are all sorts of great textural things happening.Sweet Cherry Sugar Cookie CrumbleThis is the sort of dessert that can be made in an hour start-to-finish and be served warm from the oven—no need for fussing over delicate pastry or waiting hours for molten filling to become cool enough to slice.Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleTo make this crumble, toss together a quick fresh cherry filling and tip it into a baking dish. Next up, stir together the sugar cookie crumble, which is just the crumb topping from my Double Funfetti Crumb Cake without the sprinkles.Sweet Cherry Sugar Cookie CrumbleScatter that over the top of the cherries and then bake the whole thing at 375F until the crumb is golden and the fruit is bubbling and tender. Let it cool about ten minutes before spooning the hot crumble into bowls and topping it with vanilla ice cream.Sweet Cherry Sugar Cookie CrumbleEat. Go for seconds. Repeat.Sweet Cherry Sugar Cookie Crumble

Sweet Cherry Sugar Cookie Crumble
makes 8-10 servings

Cherry Filling:
2 pounds fresh or frozen (thawed) sweet cherries, pitted
1/3-1/2 cup granulated sugar (depending on preference & sweetness of fruit)
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh lemon juice
1/4 teaspoon pure almond extract

Sugar Cookie Crumble:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted

For serving (optional):
vanilla ice cream

Preheat oven to 375F. Grease a 9×13-inch baking dish and set aside.

Make the cherry filling. In a medium mixing bowl, combine sweet cherries, sugar, cornstarch, nutmeg, salt, lemon juice, and almond extract. Toss together until combined. Transfer to baking dish and create an even layer. Set aside.

Make the sugar cookie crumble. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form.

Use your fingers to evenly distribute crumble over the top of the cherry filling. Bake crumble 25-30 minutes, or until topping is golden brown and the fruit is bubbling.

Let crumble cool for 10-15 minutes before serving. Top with vanilla ice cream, if desired.

Leftovers will keep covered in the refrigerator for up to four days. Warm before serving.Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie Crumble