Wednesday, October 31, 2012

Halloween fig+orange rugelach

Looks pretty much like fall around here these days. So I've been making loads of persimmon and fig baked goods, right? Wrong, sadly, because both have missing from the farmers market and corner store, somewhat bafflingly.

But since it's Halloween already, I decided to make do with non-homemade fig butter and orange zest to seasonal it up. Orange-and-black-ness = pretty good, flavor = delicious. Thanks for bringing the fig butter last weekend, Brandon!

dough and instructions:
2/3 batch of this
with no cardamom, and with 1 orange's worth of zest (about 1 T)

spread inside:
TJs fig butter with a dusting of cocoa powder

glaze then sprinkle with:
orange sprinkles

Wednesday, October 3, 2012

Vegan chocolate mousse pie

It was so hot here yesterday! So hot. Like normal summer temperatures anywhere else. I could wear a sundress at night and not wish I was wearing seventeen more layers. It made me really happy.

But when I wanted to make a dessert, turning on the oven didn't seem like a great idea, so I tossed this together instead. I thought the filling was nice like this without any added sugar—the salt and bourbon bring out the nutty chocolate flavors just fine by themselves—but you should taste it and see if you agree before pouring it on the crust.

1/2 pack oreos
3-4 T earth balance, melted
1 pack silken tofu
3/4 c nutella
2/3 c chocolate chips, melted
dash salt
1 T bourbon

Remove the insides from the oreos and set aside. In the food processor, grind the oreo cookie parts until fine. Add the earth balance and process until clumped up and moldable. Press into the bottom and sides of a pie pan. Put all the other ingredients in the food processor (you don't need to wash it in between) and process until smooth. Taste and adjust, then pour the filling into the pie crust and smooth the top. Stick in the fridge for an hour until set.