Sweet

As a hardcore apple enthusiast, I’m very critical of different varieties of the apples themselves, as well as desserts. I absolutely love apple crisp, but most times apple pie falls short for me. The bottom is always a soggy mess and it often has a semi-sour aftertaste (at least to me). With this recipe, I’ve elevated your traditional apple pie by incorporating my absolutely addicting salted caramel sauce.

INGREDIENTS

Prep time: 35 minutes

Cook time: 1 hour, plus cooling time

Serves: 8

 

For the salted caramel

• 1.5 C sugar
• 1/4 water
• 1 tsp lemon juice
• 1.5 C or half a can of coconut cream (not milk!)
• 1.5 tsp sea salt (I used Maldon but you can use whatever you like)

For the filling

• 6 granny smith apples, cored, peeled and sliced
• 1/2 C packed dark brown sugar
• 1 tsp cinnamon
• 1 Tbsp lemon juice
• 3 Tbsp corn or arrowroot starch

Additional ingredients

• 2 store-bought vegan rolled pie crusts*
• 3 Tbsp vegan butter
• 3 Tbsp plant milk of your choice

*There are some brands that have lard, but there are plenty that happen to be vegan! They’re easily found in most supermarkets in the dairy section, sometimes in the frozen section

PREPARATION

1. If your pie crust is frozen, allow it at least 30 minutes to defrost on the counter. Start making the caramel sauce by combining the sugar, water and lemon juice over medium heat. The mixture will bubble and appear clear for about 10-12 minutes, then it will become golden brown and within a minute or so, a deep amber color. Once it reaches the amber stage, remove it from the heat immediately, and very carefully whisk in the coconut cream…it can splash and burn your hands/arms. Once incorporated, add sea salt.
2. Add all of the filling ingredients except cornstarch to a pot or pan and allow it to cook until the apples are tender.
3. Preheat your oven to 350°F
4. Meanwhile, firmly press one room temperature pie crust into your pie pan, trimming the excess, leaving about 1/2 inch of dough around the rim.
5. Once the apples are cooked, add your starch and cook for one minute longer. Then stir in 3/4 C caramel sauce, and reserve the rest. Pour your filling into your pie pan.
6. For the lattice crust, I followed this awesome guide on Simply Recipes. I then combined and rolled out the excess dough, and cut simple leaf shapes with a paring knife. If you don’t want to go all out, you can easily just use the whole pie crust by placing it on top of the filling, securing the edges by pinching the top and bottom crusts together, trimming the excess and creating a few slices in the center of the pie to allow for ventilation.
7. Melt your vegan butter in the microwave, then brush it on your top crust. After about 30 minutes, then brush the crust once again, but this time with the plant milk. This will help with browning, and acts as an egg wash alternative.
8. Allow your pie to cool, and serve with vegan vanilla ice cream and/or coconut whip.

And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!

 

I made these chocolate chip cookie dough truffles on a whim for a potluck at my job, and they were all gone in a matter of minutes. The parents were amazed at how good they were, but I’m sure they secretly wanted to kill me because their kids devoured them and were subsequently hopped up on sugar for the rest of the night. #NoRagerts

 

INGREDIENTS:

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 12-15

Ingredients:

For the cookie dough

• 1/2 C vegan butter
• 1/2 C packed brown sugar (light or dark)
• 1/2 C packed vegan sugar
• 2 tsp plant milk
• 1/2 tsp vanilla extract
• 1 and 1/3 C all purpose or gluten free flour
• 3/4 C vegan chocolate chips*

*Trader Joe’s brand semi-sweet chocolate chunks and chips are 100% vegan and definitely the most affordable. Other brands like Enjoy Life are great, but not budget friendly.

For the chocolate shell

• 2 12 oz. bags vegan chocolate chips

PREPARATION:

1. In a stand mixer or with and egg beater, cream together vegan butter and sugars. Then add in the plant milk and vanilla extract.
2. Next, add in a little bit of flour at a time while still mixing. Eventually, it will all be combined and at that point if you find your cookie dough to be too dry, add a splash of plant milk. If it’s too moist, add a tsp. of flour.
3. Stir in the chocolate chips using a rubber spatula and begin to form the dough into bite sized balls. I’m annoying and I actually weighed out each dough ball (I used to work in a bakery) but it’s much easier to just do your best and make them relatively the same size.
4. Once all of the dough is rolled into balls, separate into two smallish batches on two cookie sheets and throw them on the freezer for at least 20 minutes. This is an important step, because if you try to dip them in the hot chocolate, they’ll melt and become really difficult to work with.
5. While the cookie dough balls are in the freezer, melt your chocolate over a double boiler, and if you don’t have one you can microwave them in a glass bowl in thirty second spurts, stirring each time until they’re melted. Believe it or not I used to work for a chocolate maker too, and you really can’t just microwave the chocolate for ten minutes and hope for the best because it’ll seize up and be rendered useless. IMPORTANT TIP: Don’t allow any liquid to get in your chocolate, because it will also seize up and because really grainy.
6. Remove one tray from the freezer and begin coating them in chocolate. I stuck a toothpick in mine so I could dunk them in and roll them around to coat, but if you find that doesn’t work for you, you can use two spoons. Allow the excess chocolate to drip off, and place them back on the tray (and remove the toothpicks). Work quickly because the dough balls will begin to melt! Once all coated, place them in the freezer and move onto the next batch. When all have been frozen, place them on parchment in a Tupperware container.
7. I’ve found it best to leave them in the freezer until right before you want to serve them. They’re not going to be rock solid, so serving them frozen is perfectly fine. Or if you prefer, you can let them defrost for five minutes.

 

And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!

These crumbly, vegan shortbread cookies are not only a great way to showcase beautiful edible summer flowers, but they pair perfectly with a hot cup of tea or coffee, or your favorite dairy-free milk. They’re simple, quick and the star of the show at any midsummer get together.

 

Prep time: 1 hr 20 min
Cook time: 10 min

Makes rougly 16 cookies depending on the size of your cutter

INGREDIENTS

• ¾ cold vegan butter or margarine, plus 2 tbsp
• ½ C vegan sugar of your choice*
• 2 C all purpose flour, plus more for dusting**
• Pinch of salt
• 1 tsp almond or vanilla extract (optional)

*Use any dry vegan sugar substitute – I do not recommend using agave or maple syrup because they are too wet and will alter the end result

**You can also use whole wheat, but I have not tried any gluten free flours…feel free to experiment!

PREPARATION

1. Preheat oven to 350º and line baking sheet with parchment paper.
2. In a large mixing bowl cream together ¾ C butter, sugar, salt and extract until well combined.
3. Gradually add flour until it is just combined, then use your hands to bring it all together. Do your best to form it into a ball, and although it’ll be crumbly, it will all come together later.
4. Wrap tightly in two layers of plastic and refrigerate for at least one hour. If you refrigerate overnight, take your dough out and let it rest on the counter for 15-20 minutes to soften. Do not leave it out for longer than 20 minutes, or it will begin to fall apart.
5. Once the dough is softened, use your hands to incorporate the additional 2 tbsp of cold butter. This will bind everything further to make it easier to roll out.
6. Roll dough on a flour-dusted surface with a rolling pin, then use a 3 inch circular cookie cutter or the rim of a small glass to create your cookie shape. Be sure to flour the dough, the surface you’re using and the rolling pin throughout to prevent sticking. Repeat until all or most of the dough is used.
7. Transfer your cookies to the baking sheet, and begin to tear petals or place small flowers onto the surface and lightly press down to stick them to the dough. Place your cookies in the refrigerator for an additional 20 minutes, or the freezer for 10.
8. Remove your cookies from the refrigerator/freezer, place them in the oven and bake for 10-15 minutes or until the bottom edges become lightly browned.

And that’s that! If you make this or any other recipes featured here, use #killertofublog on social media!