Yummiesta

Vegan Halloween Whoopie Pies

October 30, 2019

As I was sitting down to write this post I thought I’d make a joke about how it was the first dessert I’d posted in ages that isn’t cake. But then I realized that of course whoopie pies are cake. Just small cakes, shaped into a sandwich with their icing. So the cake parade continues 🙂

The cake base here is the same one I use for these chocolate peanut butter cupcakes and this dark chocolate pear cake, only with slightly less liquid. It’s pretty tried-and-true in my kitchen at this point, and I had a very fun time shaping it into this seasonal treat.

Vegan Halloween Whoopie Pies | The Full Helping

The filling of the whoopie pies is a vegan buttercream with pumpkin pie spice and a pinch of turmeric for a light orange color (you could use food coloring to make it even more orange and festive).

As I’ve been snacking on these goodies, I’ve realized that they’re in many ways a dream dessert, for me. They’re a perfect answer to cake cravings, but slightly less of a commitment than, say, a cupcake. They’ve got just enough buttercream to be decidedly sweet, but the cake to frosting ratio is skewed in favor of cake, which I like. They’re fun to make, and the piping is easy.

In fact, you don’t have to pipe the buttercream into them at all. But I found that piping was both neater and easier than trying to use a spoon or knife to fill the pies up. It’s up to you. If you pipe, you can use a homemade piping bag, and it doesn’t need to be very precise, since the pies will get sandwiched up in the end.

For the Chocolate Cakes

2 cups unbleached, all-purpose flour*
1/2 cup unsweetened cocoa powder
3/4 cup +2 tablespoons coconut or cane sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup neutral vegetable oil (such as safflower, grapeseed, canola, or refined avocado)
1 teaspoon apple cider or white vinegar
1 teaspoon vanilla extract
1 cup cold water

For the Pumpkin Spice Buttercream

8 tablespoons vegan butter (1 stick)
1/2 teaspoon vanilla extract
2 1/2 cups confectioners sugar
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ginger powder, and a pinch of cloves)
1/2 teaspoon turmeric
1-3 tablespoons non-dairy milk of choice (as needed)

Preheat your oven to 350F. Line two baking sheets with parchment.
Whisk the flour, cocoa, sugar, salt, baking powder and baking soda together in a large mixing bowl. In a separate bowl, whisk together the water, vinegar, vanilla and oil. Add the wet ingredients to the dry ingredients and whisk until batter is glossy and smooth.
Use a 1.5-2 tablespoon cookie scoop (or a spoon) to drop the cake batter in rounds onto your cookie sheet. You can make larger or smaller whoopie pies by adjusting how big your mini-cakes are (mine were about 2 inches across before baking and a little wider after). Bake the mini-cakes for 8-10 minutes, or until set but not browning. Cool the cakes on a cooling rack for an hour or two, or until fully cooled.
To prepare the buttercream, place the butter and vanilla into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1-2 minutes, or until the butter is soft and fluffy. Mix the sugar, pumpkin pie spice, and turmeric, then add this mixture in 2-3 installments, beating on medium speed as you go. If the vegan butter you use isn't salted, add a pinch of salt, too.
Add 1-3 tablespoons of non-dairy milk to the buttercream and continue beating until it's still rich and firm, but soft enough to pipe. Add the milk slowly and use your judgment: you can add more milk if it's too firm or a little more sugar if it accidentally gets runny.
When the buttercream is ready, place it in a piping bag and pipe out two tablespoons onto the bottom of one of your mini-cakes in a circle pattern. Place another mini-cake on top and press gently to make the whoopie pie. Continue with the remaining buttercream and cakes; you should get about 18-24, depending on the size of your cakes! Enjoy.

*In place of all-purpose flour, you can use light spelt, whole wheat pastry, or gluten-free all-purpose flour.

These little pies are lovely for sharing, whether you give them to trick-or-treaters, offer some to classmates or coworkers, or just share with family and friends. I tried freezing a few, and that works, too: just be prepared for the fact that the buttercream edges may look a little less neat when you defrost. The pies will still taste wonderful, which is what matters most.

I don’t have big Halloween plans, but it’s a holiday that I love and always find a way to celebrate, even if that’s just watching a scary movie or smiling at kids dressed up and roaming the streets with their parents in my neighborhood. I’m happy to add a good homemade dessert to the celebration this year.

Happy Halloween, friends. I’ll see you for the weekend roundup.

The post Vegan Halloween Whoopie Pies appeared first on The Full Helping.

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A Couple Cooks

Best Oatmeal Recipe (Vegan & GF)

October 30, 2019

Here’s the very best oatmeal recipe that we make every day, vegan and plant based with tasty peanut butter and jelly toppings!

What do you really eat? People ask us that a lot. Well, Alex and I have eaten every single recipe on this website! (And many more that don’t make the cut.) But today we wanted to share something we eat on a regular basis. I actually make this recipe every single day. And that is not hyperbole, friends! I really do. Why? This best oatmeal recipe tastes incredible. It’s vegan so it’s a plant based way to start the day. AND it is full of plant based protein so it is seriously filling: you’re literally full for hours after you eat it.

What makes this the best oatmeal?

I know, oatmeal sounds deceptively easy to make. But it can come out too gummy, too bland, or take way to long. What’s the best way to make it at home? This is my soulmate oatmeal, the recipe I have memorized and could make in my sleep. Here are the features of this best vegan oatmeal.

Perfect chewy texture. Take note! This recipe is not the typical creamy texture, or soupy or gummy. The texture is chewy, much like our Toasted Oatmeal. It will surprise you if you’re a creamy oatmeal person, but it will also make you never go back.
Toasted oats. The oats are toasted in coconut oil to bring out their nutty flavor. It’s got just a hint of cinnamon and just enough salt.
Totally vegan / plant based. We revamped our toasted oatmeal to remove the butter and milk. And guess what? It’s just as good.
Best oatmeal toppings. The very best topping for oatmeal is peanut butter, in our minds! It packs it with plant based protein. And we added another feature…keep reading!

Why vegan oatmeal?

Oatmeal is a total powerhouse breakfast or lunch. (Honestly, I eat it for lunch most often!) Oats are packed with nutrients and protein. Plus, they’re easy to make vegan! Why do we care about vegan / plant based breakfasts? Well, we love eating mostly plant based recipes. And breakfast and lunch are a really easy place to do it! This best oatmeal recipe is a great way to dip your toe into plant based eating, if you’re looking to do so.

The best oatmeal toppings

It’s easy to use oatmeal toppings that are plant based, too! We topped this best oatmeal with our favorite toppings: all natural peanut butter and jelly! Here’s what we used, and a few more of our favorite toppings:

All natural peanut butter: try to find a brand with no added sugar.
Easy strawberry jam: This recipe is quick and easy to make, and results in a vegan jam that’s sweetened with maple syrup and a little tangy from lime zest. It’s SO good!
Other topping ideas: Roasted and salted pepitas, almonds, walnuts, almond butter, cashew butter, berries, apple slices, plain yogurt sweetened with maple syrup

Oats nutrition

There are lots of great things about eating this oatmeal recipe. According to the Harvard TH Chan School of Public Health, oats:

Are high in fiber
Can reduce the risk of heart disease
Can be helpful for weight control

This best oatmeal recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Best Oatmeal Recipe (Vegan & GF)

1 Star 2 Stars 3 Stars 4 Stars 5 Stars (5 votes, average: 5.00 out of 5)

5 from 5 reviews

Author: Sonja Overhiser
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 3

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Description

Here’s the very best oatmeal recipe that we make every day, vegan and plant based with tasty peanut butter and jelly toppings!

Ingredients

1/2 tablespoon coconut oil
2 cups rolled oats
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1 1/2 cups water
For toppings: All natural peanut butter, Easy Strawberry Jam

Instructions

Melt the coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
Add the salt and cinnamon. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.

Category: Breakfast
Method: Stovetop
Cuisine: Brunch

Keywords: Best Oatmeal, Vegan Oatmeal, Oatmeal Toppings

More vegan breakfast recipes

Looking for plant based ways to start the day? Here are a few more you might enjoy:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

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BitterSweet

Wordless Wednesday: Gourd Have Mercy

October 30, 2019

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Wood & Spoon

Brown Butter Pear Tart

October 29, 2019

Is it just me, or is it way too easy to come home from vacation straight up exhausted? Brett and I spent this past weekend up north, traveling a few days in Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast. Stay tuned for the brown butter pear tart and read on for the who, what, and where details of our trip!

Where We Stayed:

What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!

What We Ate:

What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find many delicious lunch and dinner options in Boston, but found the bakery scene proved to be rather lackluster. There was, however, no shortage of amazing cocktails and pubs, and we also loved checking out the food truck scene at Rose Kennedy Greenway.

Although we arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there, and Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.

Boston Recommendations:

Fox and the Knife

An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.

The Longfellow Bar

A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.

Shojo

Modern Asian cuisine in the heart of Boston’s Chinatown.

Pammy’s

New American bites in a modernized trattoria setting.

Tatte Bakery

With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.

Sofra Bakery

Middle Eastern inspired baked goods. Check out their online schedule for baking classes!

The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy

Creative New American fare in a classic dining room setting.

The Port Hunter

A raw bar and approachable new American food are offered in this casual setting.

Back Door Donuts

Delicious donuts and baked goods in a carry-out setting.

State Road

New American cuisine in a cozy tavern setting.

Martha’s Vineyard Food and Wine Festival

What We Did:

Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking out walking tours and super old buildings. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.) Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. The two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms, and this Dorothy immediately knew she wasn’t in Kansas anymore.

Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.

Brown Butter Pear Tart

Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.

Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors, as it offers texture and sweetness while still allowing the filling to sing.

This brown butter pear tart features Kerrygold unsalted butter in two fashions: first, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious that I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.

This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

Brown Butter Pear Tart

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 9
Category: Dessert

Ingredients

For the pastry dough:

1-1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed

For the filling:

½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
2-3 large red pears, halved, cored, and sliced in 1/8” slices
Pomegranate seeds, about ½ cup
Toasted walnuts, if desired

Instructions

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!