Not so sweet tooth after all?
April 21, 2008 at 5:39 pm | In Uncategorized |
(sorry about the back-to-back posts, they were all drafted ahead of time until I had time to proofread and edit them again.)
how about a simple tiny batch of pumpkin almond rolls that I made from the usual bread recipe? I only had 1/4 cup of puree left, so that explains the tiny amount of rolls it yielded [4].
1/4 cup canned pumpkin
1/6 cup pure water
1/2 T softened margarine
1 cup white whole wheat flour or pastry flour or all purpose flour, or a mixture of all this
2 t vital wheat gluten
1 T light brown sugar
1/2 t sea salt
1/2 t instant yeast
stir all ingredients together in a large bowl with a wooden spoon, start using your hands when it gets impossible to spoon-stir it all. knead on a clean lightly floured surface until the dough is smooth and elastic. place in a lightly oiled bowl and swirl dough around to cover it with oil. cover with plastic wrap and let rise in a warm area for 90 minutes or until doubled in size.
in the meantime, prepare the filling:
2 T finely ground almonds
1 T turbinado sugar
1 T corn oil
mix it all together in a bowl, set aside.
20 minutes before dough’s ready, preheat oven to 375F. prepare an 8-inch bread loaf pan with cooking spray.
place dough on clean surface and punch it down. roll it out to about 9×9 inches. cover with filling [up to 1 inch from the sides] and roll tightly, patting it down a bit on top and sides.
divide into 4 equal parts, place in prepared pan, into oven for 20-25 minutes until the rolls are golden brown and look done. the rolls will keep on puffing up as they bake, there’s no need for a second rise.
the icing is a simple mixture of 4 T powdered/icing sugar, 1/4 t pure almond extract, and about 1 t coconut milk. simply whisk all ingredients together, adding the milk only one tiny drop at a time so that the icing sticks to the back of the spoon but isn’t too liquid.
as for what follows?
it’s a simple frozen dark chocolate peanut butter pie. I simply nuke it for a few seconds or thaw it for a few hours before eating it, it always hits the spot. I had to use up a pre-made graham cracker crust, so I simply poured the usual blended-super-smooth 12oz firm silken tofu/1 cup chunky natural PB/4 T agave nectar/150g melted dark chocolate mixture into it, and threw it all in the freezer.
there’s barely any sweetness in there because of the massive amount of (very dark) chocolate I decided to use, but I’ve found that I like my sometimes un- and often totally baked goods to be very light on sweetness after all. who knew?
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Pingback by Recipe Index « have cake, will travel! — April 21, 2008 #
You are amaaazing. Lots of great new recipes to look into! I’d love to try a slice of that chocolate peanut butter pie there.
Comment by Bonnie — April 21, 2008 #
I am drooling over that chocolate peanutbutter pie! yum! Your food pictures are beautiful by the way.
Comment by Monica — April 21, 2008 #
WOW! Both of those treats look incredible… I don’t know which one I would choose first! I’d probably set both up in front of me & take turns eating from both. :)
Those rolls are GORGEOUS, and the flavor combinations sound perfect!
Comment by Jess - The Domestic Vegan — April 21, 2008 #
What did you write? just a simple pie?..it’s amazing that chocolate and peanut butter pie! Just love this recipe!
Great!
Silvia
Comment by Silvia — April 21, 2008 #
Celine!! I missed two other fabulous posts!! Slow down!! haha ;0)
Comment by VeggieGirl — April 21, 2008 #
Mmm, so much yum! I have a graham cracker crust to use up as well.. hmm.
Comment by Melisser — April 21, 2008 #
Yeah, we’re totally into that whole dark chocolate taste in baking rather than the sweet taste so your Chocolate Peanut Butter Pie is awesome and one of our favourites.
Comment by vaala — April 21, 2008 #
i have a big sweet tooth, but sometimes i like a dessert that is subtly sweet
Comment by Lori- pleasantly plump vegan — April 21, 2008 #
I love the sound of both of these things! That’s a very healthy roll recipe and they look real soft. Not to mention I have all the ingredients! I’ll be making these for sure. Thanks!
- The Peanut Butter Boy
Comment by Nick — April 21, 2008 #
The rolls look great (love pumpkin in any baked good). And the photo of the pie is just beautiful with its frosted top! (Never tried it frozen, but this actually looks appetizing).
Comment by Ricki — April 22, 2008 #
Your desserts look amazing.
Esp. the pie.
Comment by VeganTickles — April 22, 2008 #
Looks sooooooo good, and the flavor combination are superb
Comment by Sylvia — April 22, 2008 #
Dark chocolate peanut butter pie should always be in my freezer… always.
Comment by Vegan_Noodle — April 22, 2008 #
That icing looks gorgeous! And I have a pumpkin in my kitchen that should be used soon!
Comment by Mihl — April 22, 2008 #
I’m all out of rolls…I’m so lost without them! must make more.
thank you for the sweet comments, guys!
Comment by Celine — April 22, 2008 #
Great blog. Your recipes look so delicious, especially this one!
Comment by CupcakeLady — April 23, 2008 #
thank you CupcakeLady! I’m a (quiet) fan of your blog myself. :)
Comment by Celine — April 23, 2008 #
hello again! I’ve been searching through your recipes and I keep finding these amazing eats! can I use the active yeast here and just proof it first? then mix everything together? I love it when you make small recipes. It makes just enough.
Oh and I’m with you on the Silk Pumpkin. When I first saw the sugar in that stuff!! They should just fortify it more and sell it year round. haha
Comment by Shelby — November 21, 2008 #