Tuesday, November 19, 2013

Eggnog Pie

Tis the season of Eggnog!  
And I do love the coconut milk version.  As soon as it comes out I am stocking the fridge with it to put in my morning coffee!

Since there are so many amazing recipes out there for pumpkin pie, I thought I would go a little different route for Thanksgiving.  Why not try a Eggnog Pie?  Ok!

So here is my version of a allergy free Eggnog Pie with Coconut Whip cream.  It is creamy and delicious and quite easy to make.  The best part about coconut eggnog, is that it is not as sweet as original eggnog, which for me, is way to overpowering.  This has a beautiful subtle flavor and the touch of coconut whip cream is just right.

gluten free, vegan....allergy free!

Eggnog Pie:

3 1/2 Cups  So-Delicious (Coconut Milk) Nog
1/4 Cup  Organic Sugar (granulated)
Pinch  of salt
1/2 tsp.  Pumpkin Pie Spice
5 TB  Cornstarch
2 TB  Butter Substitute ( I use Earth Balance, soy free)
1 tsp.  Pure Vanilla Extract

1  9 inch  Pre-baked pastry shell  (my recipe here )
Whipped cream for topping

In small bowl pre-mix 1/2 cup "nog" and all of the cornstarch, set aside.
Over md/high heat in a large saucepan add the remaining 3 cups of "nog", sugar, salt and pumpkin pie spices. Whisk continuously until mixture comes to a soft boil.  Then whisk in slowly the cornstarch mixture and bring back to just a boil.  Remove from heat and stir in butter and vanilla.  Once combined pour into pre-baked shell of choice.  Refrigerate 8 hours or overnight.  Top with favorite whipped cream and enjoy!

*note:  In my experience with homemade puddings it is crucial not to over-boil the pudding mixture, it can cause the cornstarch to "separate" from the ingredients and your pudding will not set up.

Coconut Whip Cream:

1 can (13.5 oz)  Refrigerated Canned Coconut Milk (full fat and drained of water)   *refrigerate 24 hours
4-6 TB  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract
1/2 to 1 tsp.  Guar Gum (if needed)

In a large mixing bowl with whisk attachment add;  drained coconut milk and whip on high for 3-4 minutes. Add in powdered sugar (to taste), vanilla extract and if not setting up, guar gum.  Whisk on high for 2-3 minutes until fluffy.  Serve.  

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Pie Crust

Here is my basic pie crust recipe!

Very Simple, very basic, but taste great and hold up nicely with any filling you would like to add. 
You can bake it with or without a filling inside, whichever is needed for your recipe.

gluten free/vegan/soy free/nut free

Pie Crust:
1- 9 inch Pie Pan

3/4 Cup  Sweet White Rice Flour
1/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
2 TB  Sugar (granulated)
1 tsp  Sea Salt (I use fine)
1/2 Cup  Butter substitute or shortening (I use Earth Balance-soy free)   * place in freezer 20 minutes before                   making crust
3-4 TB  Iced Water (a bowl of water with ice in it to keep it extra cold)

In small bowl whisk together white rice flour, brown rice flour, potato starch, tapioca starch and xantham gum.  Set aside 1/4 cup of flour mixture for "dusting" when rolling out dough.  Add mixture to food processor and add in sugar and salt.  Pulse 3 or 4 times until mixed.  Add butter and pulse 6 or 7 times until mixture has a crumb like texture.  Turning on processor, add in water 1 tablespoon at a time until dough just barely forms. Put dough into a large ziplock bag and form into a small disc.  Refrigerate 1 hour.  Once refrigerated remove from bag and place onto a "dusted" piece of parchment paper (using extra flour mixture).  Dust top of dough and place another piece of parchment paper on top and roll out into a 12 inch circle.  Lay gently into pie dish.  Add filling and bake as needed.

* If precooking;  after placing in pie dish, refrigerate 30 minutes.  Preheat oven 350 degrees.  Place a piece of parchment onto dough and weight down (with uncooked beans or rice to avoid extra puffing)  and bake for 20 minutes.  Remove parchment and weight(s), poke gently with a fork and bake an additional 10 minutes.  Cool completely before filling.

Always use parchment and the extra flour to roll out.

You can roll it out as thick or thin as you please.

This technique is used for making mini-tart shells.  Just flip over your
mini muffin tin, grease well and form pie crust over the bottoms.  Refrigerate
until cold and bake at 350 degrees for 12-15 minutes.  Let cool completely
before filling.

Baked mini tarts.

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Monday, November 11, 2013

Gingerbread Apple Cake

If you love the taste of gingerbread and apple fritter bread, I am hoping you will love this creation of Gingerbread Apple Cake I've come up with.  

I couldn't decide which one to make since I was craving them both, so I put them into one!  

This has a wonderful light gingerbread flavor with the added sweetness of cinnamon apples.
You can bake it all in a loaf pan or in individual muffin tins which would work great if you are having holiday guests.  I was thinking more of a morning gingerbread recipe to enjoy with tea or coffee, but these would definitely work perfect for dessert.  Adding a dollop of whipped coconut cream or even my recipe for pumpkin whip cream would really kick it up a another notch!  


Gingerbread Apple Cake:
Loaf pan (9x5x3) or 12 cup cupcake pan

1 Cup  Brown Rice Flour                                                            
1 Cup  White Rice Flour
1/3 Cup  Potato Starch
1 tsp.  Xantham Gum
1 tsp.  Baking Powder
1 tsp.  Baking Soda
1/8 tsp.  Fine Sea Salt
2 tsp.  Ground Ginger
1 tsp.  Ground Cinnamon
3 tsp.  Egg Replacer mixed with 3 TB warm water
1/3 Cup  Coconut Palm Sugar
1/3 Cup  Organic Brown Sugar
1/2 Cup  Molasses
1/3 Cup  Spectrum Shortening
1 Cup  Organic Applesauce

1 Apple -peeled, cored and chopped (or sliced if baking in muffin tins)
1 TB  Coconut Palm Sugar
1/2 tsp.  Ground Cinnamon


1 Cup  Organic Powdered Sugar
2 TB.  Coconut Milk (carton) or you favorite milk substitute

Preheat oven to 350 degrees.  Grease pan and set aside.
In small bowl toss together prepared apples, palm sugar (1 TB) and cinnamon (1/2 tsp.), set aside.
In another separate bowl stir together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, salt, ginger and cinnamon.  Set aside.  In mixing bowl with paddle attachment add; prepared egg replacer, palm sugar, brown sugar, molasses, spectrum shortening and applesauce and mix on medium low until well combined.  Slowly add in dry mixture and mix on low, scraping down when needed, until just combined.  Add 1/2 of  the batter to the prepared loaf pan and lightly press in 1/2 of the apple mixture.  Then add the rest of the batter and top with remaining chopped apples, pressing in lightly.  Bake 45-50 minutes or until a toothpick comes out clean.  Cool completely and if desired top with glaze.  Enjoy!
(To prepare glaze, in a small bowl stir together powdered sugar and coconut milk and pour over cooled gingerbread cake)

*If baking in muffin tins- bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.

Peeled, cored, chopped apples mixed with sugar and cinnamon.

Sugar cinnamon apple slices added to muffin tins.
First 1/2 of batter and 1/2 of prepared apples, pressed lightly in.

Batter added to apple slices.

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Tuesday, November 5, 2013

Pumpkin Pie Whip Cream Shots

So many holiday desserts and so little time!
I love the holiday season.  But most of all, it's the food that gets me every time.
I love to eat.  I want it all, especially on Thanksgiving!  Eat, drink and be merry.
I figured I should at least make one dessert that embodies the holiday spirit, but is light and satisfying.  We (my family) usually have more than one choice when it comes to the dessert portion of the night, and by the time we get to that point in our evening, we are stuffed.  
This dessert is perfect for your holiday dessert buffet,  when you truly want more than just one choice.  

You could serve this up any way you like.  It would easily go in a serving bowl, dessert cup or even better, a juice or shot glass for individual servings.   I will call it my new "side-dessert"!  A compliment to any other heavier main dessert.  This would actually satisfy me after a heavy meal. I wouldn't need anything extra and I would not feel as though I missed out since it filled with a pumpkin pie flavor.  You could even use it as a topping for pies or dense cakes.

So here's to the Holiday Spirit ahead and enjoying all that comes our way!


Pumpkin Pie Whip Cream Shots:

1 Can  Organic (full fat) Coconut Milk, canned  (13.5 fl. oz.) - refrigerated 24 hours in advance-
3/8 Cup  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract
1 1/4 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
3/4 Cup  Organic Pumpkin Puree
1/4 tsp.  Guar Gum (if needed)

Freeze mixing bowl and whisk for 30-60 minutes before preparing.
Drain the coconut liquid from the can of chilled coconut milk.
Add chilled drained coconut milk into pre-chilled mixing bowl.  Add;  powdered sugar, vanilla extract, ground cinnamon and nutmeg.  Whisk on high for 3-5 minutes, until light and fluffy.  Add in pumpkin puree and whisk on high another 2-3 minutes.  At this point if it's not forming soft peaks, add in the guar gum and whisk until set up.  You may need more than the recommended 1/4 tsp.  This will all depend on your type of coconut milk that you use.  (Not all canned coconut is equal, please be aware of the ingredient list!)
Once whisked well, spoon into serving cups, garnish and refrigerate at least a hour before serving.  Enjoy!

*On my serving glasses I melted some Enjoy Life Chocolate Chips in the microwave and "dipped" the glasses into them (some plain-some with sprinkles).  Refrigerate or freeze immediately to set the chocolate for a minute or two, then add the Pumpkin Pie Whip Cream and refrigerate and hour.

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Also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Healing with Food Friday,Allergy Friendly Lunchbox,Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday